We offer dozens of flavors, from our signature peanut butter and
almond butter cups dusted with Maldon sea salt, to more adventurous pairings such as lemon - poppyseed cashew butter and cinnamon - tahini.
Not exact matches
1
cup pumpkin seeds — ground into flour in a food processor 1
cup brown rice flour 1/2
cup gluten free oat flour 1/4
cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons
almond butter 5 tablespoons pistachio
butter 5 tablespoons ghee 1/2
cup honey or 3/4
cup coconut sugar 1 vanilla bean — seeds scraped out 3/4
cup powdered coconut sugar — for
dusting
Cream room temperature
butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3
cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little
butter and flour / Sprinkle evenly with chopped
almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery
dusts the cake with powdered sugar and coarsely chopped
almonds / Cake is tender until completely cooled so handle with care.
Pfeffernüsse Spiced Cookies Three Ways - Glazed,
Dusted and Dipped Adapted from Saveur Makes 3 dozen cookies For the Cookies: 1/2
cup honey 1/3
cup molasses 2 tablespoons
butter 2 eggs, at room temperature 2
cups whole wheat pastry flour (or your favorite gluten free pastry flour) 1/3
cup almonds, finely ground 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly ground black pepper 3/4 teaspoon ground cloves 3/4 teaspoon ground cardamom 1/2 teaspoon baking powder 2 tablespoons vegetable oil For the Rum Glaze: 1
cup confectioners» sugar, sifted 1 - 2 tbsp.
;) Orange berry financiers adapted from the always delicious Simply Bill 3/4
cup (105g) icing sugar, sifted finely grated zest of 1 large orange 3/4
cup (75g)
almond meal (finely ground
almonds) 1/3
cup (46g) all purpose flour pinch of salt 5 egg whites 100g unsalted
butter, melted and cooled 1 teaspoon vanilla extract 1/4
cup (35g) blueberries, fresh or frozen (unthawed) 1/4
cup (30g) raspberries, fresh or frozen (unthawed) icing sugar, extra, for
dusting In a large bowl, place the orange zest and the sugar and rub them together with your fingertips until sugar is fragrant.
3/4
cup unsalted
butter 1/2
cup sugar The grated zest of one lemon Pinch of cinnamon 1 large egg yolk 1 teaspoon pure vanilla extract 1
cup All - Purpose Flour 3/4
cup almond flour 1/4 teaspoon salt Raspberry jam for filling Confectioners» sugar for
dusting You'll need two baking sheets lined with Silpat mats or parchment paper.
For the Crust 2
cups plus 2 tablespoons all - purpose flour, plus more for
dusting 3/4
cup confectioners (powdered) sugar 1/2
cup plus 2 tablespoons
almond meal / flour (I used Red Mill) 2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 12 tablespoons (1 1/2 stick) cold unsalted
butter, cut into 1 - inch cubes 2 tablespoons heavy whipping cream 1 tablespoon orange flower water 1 extra-large egg yolk 1 extra-large white, reserved for brushing tart later
6 egg yolks, lightly beaten 2/3
cup sour cream 1 teaspoon pure vanilla extract 1 2/3
cups sifted cake flour 1/3
cup unsalted roasted pistachios, finely ground 1
cup superfine sugar 1 (3 1/2 ounce) package Jell - O instant pistachio pudding mix 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 12 tablespoons unsalted
butter, softened to a cool room temperature 1 tablespoon
almond extract or 1 tablespoon walnut oil powdered sugar for
dusting
10 tablespoons unsalted
butter, softened 3/4 plus 1 tablespoon granulated sugar 3 large eggs, lightly beaten 3/4
cup spelt flour 1-1/2 teaspoons baking powder 2/3
cup ground
almonds 3/4 pound small plums, putted and halved Confectioners» sugar for
dusting
ingredients FOR THE CAKE: 1 tablespoons unsalted
butter (melted, for greasing) 3/4
cup unsweetened cocoa powder (plus additional for
dusting) 1 3/4
cup all - purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1 1/2
cup granulated sugar 1/2
cup brown sugar 1 teaspoon instant coffee 1
cup sour cream 1/3
cup water 2 teaspoons vanilla 1/4
cup vegetable oil 4 large eggs FOR THE GLAZE: 1 can sweetened condensed milk 1 1/4
cup bittersweet chocolate (chopped) 1 teaspoon vanilla 1/4
cup toasted sliced
almonds 1/2 teaspoon crunchy sea salt
3/4
cup walnuts 3/4
cup whole wheat pastry flour 3/4
cup all purpose flour 1/2
cup butter 1/2 teaspoon baking powder 1/2
cup confectioners» sugar 1 egg yolk 1 teaspoon
almond extract 3/4
cup confectioner sugar for
dusting cookies
1 1/4 sticks (5 oz / 150 g) unsalted
butter, softened 3/4
cup (5 oz / 150 g) superfine (caster) or granulated sugar 2 eggs 1 1/2
cups (5 oz / 150 g) ground
almonds 2 tablespoons all - purpose (plain) flour 12 figs, cut into quarters 2 tablespoon slivered (flaked)
almonds 1 tablespoon demerara or other raw sugar confectioners» (icing) sugar, for
dusting
For
almond shortbreads: 1
cup (140 g) fine brown rice flour 1/2
cup (50 g) tapioca flour 1
cup (110 g) ground
almonds 1/2
cup (100 g) firmly packed blended unrefined raw sugar 14 tbsp (200 g)
butter, slightly softened Blended unrefined raw sugar or powdered sugar to
dust, optional
1/3
cup potato starch, plus extra for
dusting 1/3
cup tapioca flour 1/3
cup millet flour 1/3
cup almond meal 1 tablespoon powdered sugar (optional) 1/2 teaspoon salt 1/2
cup (1 stick) cold
butter, cut into small pieces 1 egg, lightly beaten
1 tablespoon unsalted
butter 3 extra-large eggs, at room temperature 1/2
cup granulated sugar 1/3
cup all - purpose flour 1
cup heavy cream 1/2
cup whole milk 1/2 teaspoon vanilla extract 1/2 teaspoon all natural
almond extract 1/2 teaspoon kosher salt 1 tablespoon Pear brandy or Almond liqueur 3 to 4 ripe but firm Bartlett pears, peeled, cored, thinly sliced 1/4 cup sliced almonds Confectioners sugar for d
almond extract 1/2 teaspoon kosher salt 1 tablespoon Pear brandy or
Almond liqueur 3 to 4 ripe but firm Bartlett pears, peeled, cored, thinly sliced 1/4 cup sliced almonds Confectioners sugar for d
Almond liqueur 3 to 4 ripe but firm Bartlett pears, peeled, cored, thinly sliced 1/4
cup sliced
almonds Confectioners sugar for
dusting
2
cups white all - purpose flour and extra for
dusting 1 tsp salt 1 tbsp brown sugar 2 tbsp baking powder 5 tbsp cold vegan
butter 1
cup almond milk Nonstick spray
1
cup almond flour (finely ground
almonds) 1/2
cup cocoa, plus extra for
dusting 1 - 3 teaspoons finely ground coffee, to taste 1/4 teaspoon salt 1/2 teaspoon baking powder 1/2
cup sugar 1 stick (8 tablespoons)
butter, melted, plus extra for greasing the pan 1/2
cup milk 2 eggs 1 teaspoon vanilla 1/2 teaspoon
almond extract Powdered sugar for
dusting (optional)
Ingredients: 3/4
cup (12 TBL) organic
butter, softened (from grassfed cows preferred) 3 TBL unrefined sugar (sucanat, rapadura, palm sugar, or even maple syrup) 1 - 1/2 teaspoon organic pure vanilla extract 1 TBL organic pure
almond extract 2
cups flour of choice (I use 1 - 3/4 c. blanched
almond flour and 1/4 c. sprouted brown rice flour OR 1/4 c. coconut flour) 1/2 teaspoon unrefined sea salt 2
cup finely chopped pecans About 1/4
cup organic powdered / confectioners sugar for rolling - it's just a
dusting