Sentences with phrase «about sunflower seed butter»

I've gotten a lot of comments over the past few months about sunflower seed butter that made me curious.

So am I the last one around to know about sunflower seed butter?

Not exact matches

Process sunflower seed butter on high until a butter forms (usually takes about 10 minutes).

2 sticks (1 cup) vegan butter 1 cup sugar (vegan, evaporated cane juice) 1 cup brown sugar (vegan) 2 tablespoons ground flax seeds 4 tablespoons water 1 tablespoon vanilla extract 1 1/2 cups oat flour * 1 teaspoon baking soda 1 teaspoon xanthan gum (optional) 1 tablespoon cinnamon 3 cups rolled oats 3/4 cup ground sunflower seeds (pumpkin seeds or almonds may be used) 1/2 cup nondairy chocolate chips or non dairy chocolate bar cut into small chunks (about 1/4 inch) Optional: 1/4 cup shredded, unsweetened coconut Optional: 1/2 cup raisins

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

I didn't make it nut - free this time, however, since I didn't have sunflower seed butter on hand, so I used almond butter (and it's summer, so didn't have to worry about school snacks!).

I made sunflower seed butter about three weeks ago.

If you can find a natural food coloring that is brown, or something that resembles peanut butter, then you might be able to do sunflower seed butter without even thinking about it.

Yesterday my 2 - year - old wanted to help, and she wanted to add sunbutter (homemade sunflower seed & cashew butter), so I added about a tablespoon and it was actually good!

A word of warning about baking with sunflower seed butter — > when mixed with baking soda, it can turn baked goods GREEN!

I'm all about 3 ingredient nut butter cookies, and have been meaning to try sunflower seed butter.

Only thing I was concerned about was the mixture seemed clumpy to me and oily from the sunflower seed butter I used MaraNath all natural.

Using a food processor, blend the almonds, sunflower seeds, hazelnuts and almond butter for about 10 seconds.

I have recently developed a nut allergy (weird as an adult) and have been thinking about making them with sunflower seed butter.

Pie Filling: 1 Cup Smooth Natural Peanut Butter, microwave for about 30 seconds to soften 1/3 Cup Sunflower Seeds 1/3 Cup Raisins 1/3 Cup Vegan Dark Chocolate Chips...

One big plus about almond, cashew, and sunflower seed butters is that they are only available in natural form (meaning they exclusively made of crushed nuts and, in some cases, salt), whereas some brands of peanut and soy butters add partially hydrogenated oils (trans fats) and sugar.

I kept various ingredients to mix in like dried fruit, sunflower seeds, nuts, and a jar of peanut butter in my desk, so I never had to think twice about planning my breakfast.

She's noticed her customers usually fall into one of two camps: moms struggling to find a nut - free alternative for kids» lunches (especially when their kids don't love the taste of sunflower seed butter), and consumers who are excited about indulgent new cookie - butter - like spreads.

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

Nut butters Portion size: 1 tablespoon, or about half a golf ball Slayton's favorite nut butter is sunflower butter (yes, technically a seed butter), as it offers linoleic acid, which has been shown to reduce belly fat.

Creamy Garlic Dressing Dairy - Free, Nut - Free, Egg - Free, Low oxalate, Paleo, SCD / GAPS 1/2 cup raw pumpkin seeds 1/2 cup + 2 Tablespoons of water 1/4 cup sunflower seed butter 4 - 5 cloves of garlic 1 teaspoon of salt 1/2 cup of lemon juice, sauerkraut juice, or apple cider vinegar (one lemon is about 3 T) 1/2 cup -LSB-...]

I have a friend who is allergic to all nuts (though I don't know about coconuts) and he uses sunflower seed butter.