Grain nut

rice flour (190 grams) • almond flour (55 grams) • sugar (150 grams) • eggs • almond milk (85 grams) • vegetable oil (60 grams) • vanilla baking powder (16 grams) • potato starch (40 grams)

eggs • sugar (100 grams) • vegetable oil (60 grams) • rice flour (150 grams) • potato starch (55 grams) • almonds (50 grams) • baking powder (about 2 1/2 teaspoons, 10-16 grams) • plain yogurt (about 4 ounces or 120 grams) • Grated zest of 1 lemon

old-fashioned oats (about 180 grams) • plant-based milk (about 350 ml, such as oat milk) • grated carrot (about 80 grams) • eggs • maple syrup or agave syrup (about 110 grams) • Cinnamon, to taste • baking powder • walnuts (about 25 grams)

chopped red onion (about 15 grams) • extra virgin olive oil (about 10 grams) • thinly sliced purple cabbage (about 40 grams) • parboiled rice (about 80 grams, 10-minute cook time) • dry white wine (about 10 grams) • vegetable broth (about 200 grams) • Salt, to taste • Goat cheese and chopped pistachios for garnish

eggs (separate yolks and whites) • plus 1 tablespoon light brown sugar (about 120 grams) • vegetable oil of your choice (about 100 ml) • almond milk (about 200 ml) • tapioca starch or cornstarch (about 50 grams) • Juice of 1 lemon • chia seeds (about 20 grams) • rice flour (about 200 grams) • baking powder • sliced almonds (about 80 grams) • Fig jam,

pitted dates (120 g) • dried prunes (60 g) • hot water (240 ml) • large eggs • salt • almond flour (110 g) • coconut flour (30 g) • ground cinnamon (optional) • vanilla extract (optional) • baking powder (15 g) • as needed, oil and rice flour for greasing the pan • apricot puree (450 g) •

apples • Juice of 1/2 lemon • egg • packed light brown sugar (about 100 grams) • almond milk (about 100 grams) • rice flour (about 100 grams) • cornstarch (about 50 grams) • Cinnamon, to taste • baking powder • raisins, pre-soaked (about 40 grams) • Sliced almonds,

asparagus (about 400 g) • pancetta (about 150 g) • Arborio rice (about 250 g) • onion • olive oil • white wine • toasted chopped hazelnuts

rice ideal for arancini (about 500 grams) • water (about 1.2 liters) • saffron (or 0.2 grams saffron threads) • Salt, to taste • lactose-free butter (about 80 grams, or stick margarine) • –10 oz swordfish, diced (about 250–300 grams) • Extra virgin olive oil, • garlic clove • cornstarch • lactose-free milk (about 1/2 small glass) • Salt and pepper, to taste • Zest of 1/2 bergamot (or lemon), grated •

For the pasta: • red lentil flour (about 200 grams) • large eggs • sunflower oil • Water, • Salt and rice flour, • For the sauce: • unsalted butter (about 40 grams) • sage (10-15 leaves) • walnuts • Grated Parmesan cheese

medium eggs • granulated sugar (about 120 grams) • vanilla extract • salt • shredded coconut (about 120 grams) • fine rice flour (about 90 grams) • chopped hazelnuts

all-purpose flour (about 320 grams) • baking powder (about 6 grams) • sugar (about 3 grams) • salt (about 3 grams) • chia seeds (about 10 grams) • extra virgin olive oil (about 40 ml) • oat milk (about 150 ml) • roasted red bell peppers (about 600 grams) • pitted black olives (about 60 grams) • extra virgin olive oil • garlic powder • breadcrumbs (about 50 grams) •

egg whites (about 70 g) • granulated sugar (100 g) • hazelnuts or a mix of hazelnuts, pistachios, almonds, pine nuts (80 g) • peanut oil, rice oil, or very soft butter (15 g) • lemon juice • little lemon zest • little cinnamon (about 1/3–1/2 teaspoon) • salt • all-purpose flour (30 g)

Delica pumpkin, peeled and chopped (about 270 grams) • granulated sugar (about 160 grams; I used half erythritol) • large eggs (about 180 grams) • all-purpose flour (about 240 grams; you can use ancient grain flour or 00 flour) • high-oleic sunflower oil (100 ml) • walnuts (about 80 grams) • raisins, soaked (about 30 grams) • dark chocolate (about 100 grams) • Vanilla and cinnamon, to taste • Walnuts and dark chocolate, for topping • Tools • Blender •

almond flour (100 g) • rice flour (120 g) • light brown sugar (80 g) • medium eggs • vanilla baking powder (about half a packet) • salt • sunflower oil (80 ml) • nonfat Greek yogurt (125 g) • fresh blueberries (125 g) • chocolate chips (50 g)

all-purpose flour or rice flour (about 220 grams) • sugar (about 150 grams) • almond milk (250 ml) • eggs • unsweetened cocoa powder (about 70 grams) • baking powder • salt

For the crust • puffed rice (60 grams) • chopped almonds (75 grams) • white chocolate (180 grams) • For the tropical cream • mixed mango, pineapple, melon, and passion fruit pulp (550 grams) • large lemon, zest and juice • milk (240 ml) • eggs • sugar (120 grams) • cornstarch (30 grams) • powdered gelatin (8 grams) •

carnaroli rice (about 80 grams) • onion • shimeji mushrooms (about 50 grams) • Chopped parsley, to taste • Walnuts, to taste • butter • white wine • water (400 ml) • vegetable bouillon granules (about 5 grams) • milk (30 ml) • grated Parmesan cheese • salt

Roma rice (about 240 grams) • vegetable broth (about 650 ml) • peeled pumpkin, diced (about 250 grams) • Taleggio cheese, chopped (about 150 grams) • heavy cream (about 250 ml) • Nutmeg, to taste • White pepper, to taste • speck, cut into sticks (about 100 grams) • unsalted butter (about 30 grams) • grated Parmesan cheese (about 80 grams) • chopped hazelnuts (about 50 grams) • Salt, to taste •

Roma rice (about 180 grams) • vegetable broth (about 500 ml) • butternut squash, diced small (about 250 grams) • Sweet paprika, to taste • white wine (about 80 ml) • shallot • Salt, to taste • extra virgin olive oil • For the Taleggio cream • Taleggio cheese, cut into pieces (about 150 grams) • milk (about 250 ml) • Nutmeg, to taste •

farro flour (200 grams) • rice flour (100 grams) • water (about 150 ml) • Citrus pesto

venere rice spaghetti (150 grams) • ripe avocado • blanched almonds (70 grams) • organic lemon • Salt, pepper, extra-virgin olive oil, to taste

pumpkin, peeled and cleaned (about 300 grams) • eggs • blanched almonds (about 50 grams) • dark chocolate chips (about 30 grams) • all-purpose flour (about 150 grams) • rice flour (about 100 grams) • vegetable oil (about 70 grams) • amaretti cookies (about 300 grams) • sugar (about 150 grams) • baking powder (about 2 1/2 teaspoons or 16 grams) • Powdered sugar,

rice (1.1 lbs Originario and 1.1 lbs Roma or Carnaroli) (about 1 kg total) • water (2.5 liters) • butter (about 70 grams) • salt (about 20 grams) • bouillon (about 20 grams) • saffron • mortadella (Italian-style bologna) • pistachio pesto • pistachio flour (finely ground pistachios) • fontina cheese • provola cheese (or provolone) • breadcrumbs •

oat flour (about 75 grams) • all-purpose flour (about 75 grams) • carrots (about 150 grams) • brown sugar (about 80 grams) • baking powder • hazelnuts (about 80 grams) • coconut milk or cow's milk (about 100 ml) • melted butter (about 50 grams)

rolled oats (about 130 grams) • Greek yogurt (about 250 grams) • eggs • honey or agave syrup (about 50 grams) • carrots (about 300 grams) • apples (about 320 grams) • baking powder • Chopped walnuts, to taste • Orange marmalade, to taste

almond flour (about 150 grams) • oat flour (about 100 grams) • raw cane sugar or panela (about 50 grams) • Vanilla extract, to taste • Zest of 1 lemon • large egg white, or slightly more • baking soda • sunflower oil (about 60 grams)

cornstarch (90 grams) • rice flour (100 grams) • baking powder (22 grams) • xanthan gum (2 grams) • peanut flour or roasted peanuts (70 grams) • large eggs (about 225 grams) • sugar (220 grams) • plant-based milk (300 grams) • vegetable oil, such as sunflower or other (120 grams) • salt • roasted peanuts (105 grams) • sugar (150 grams) •

oats (160 g) • green beans (150 g) • zucchini • Swiss chard leaves (100 g) • grated Parmesan cheese (30 g) • pine nuts (or other nuts) (30 g) • extra virgin olive oil • Salt, to taste

Arborio rice (about 350 grams) • shelled clams (about 1 kg) • large zucchini