Sentences with phrase «almond butter cups from»

I'm a little bit obsessed with the chocolate almond butter cups from Cafe Gratitude here in LA.

Not exact matches

The combination of banana, cacao, dates, avocado, almond milk and almond butter is too incredible as each glass is just so deliciously smooth, rich, creamy and chocolatey, and it's so speedy to make — literally three minutes from cupboard to cup.

1/8 cup pea protein powder (I used our lovely non-GMO golden pea protein powder: 1 - perfect ingredient, nothing else) 1/8 cup gluten - free self - raising flour 115 ml almond milk 1/8 cup cocoa powder (18.5 g) 2 tbsp (32g) cashew butter (I used this 100 % cashew one from Meridian) 1 tbsp (13g) date syrup (or your natural sweetener of choice) Stevia drops to taste or your sweetener of choice (I used these ones, they's the best in my opinion)

Vanilla butter rounds slightly adapted from Big Fat Cookies 2 3/4 cups (385g) flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups (340g / 3 sticks) unsalted butter, at room temperature 1 cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set aside.

First let me say that, before receiving this food processor from Cuisinart, I only had a small 4 - cup prep food processor, which I ruined while making homemade almond butter a few months ago.

;) Cocoa - marzipan pound cake slightly adapted from here 1 1/2 cups (210g) all - purpose flour 1/2 cup (45g) unsweetened Dutch - process cocoa powder 1 teaspoon baking powder 1/4 teaspoon table salt 3/4 cup (200g / 7 ounces) almond paste — I used homemade, recipe here 1 cup (200g) granulated sugar 1 cup (226g / 2 sticks) unsalted butter, at room temperature 2 teaspoons Amaretto 1 teaspoon vanilla extract 4 large eggs, room temperature 1/2 cup (120 ml) whole milk, room temperature 1/2 cup sliced almonds (optional) Preheat oven to 160 °C / 325 °F.

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.

Honey bee cake slightly adapted from this beautiful cookbook Cake: 2 1/4 cups (315g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/2 teaspoon table salt 3/4 cup + 2 tablespoons (200g) unsalted butter, room temperature 1/2 cup (100g) granulated sugar 1/3 cup (100g) honey 2 teaspoons vanilla extract 2 large eggs 1 large egg yolk 3/4 cup (180 ml) buttermilk, room temperature * Glaze: 1/2 cup (150g) honey 3 tablespoons (41g) unsalted butter, room temperature 1/4 teaspoon vanilla extract pinch of salt 1/2 cup (56g) sliced almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F.

;) 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.

Bill's cherry tart from Holiday Pastry: 1/2 cup + 1 tablespoon (127g) unsalted butter, melted and cooled 1/3 cup + 2 tablespoons (90g) caster (superfine) sugar 1 1/4 cups (175g) all purpose flour pinch of salt 2 tablespoons almond meal (finely ground almonds) Filling: 170 ml heavy cream 2 eggs, lightly beaten 2 teaspoons vanilla extract 3 tablespoons caster (superfine) sugar 2 tablespoons all purpose flour 550g fresh cherries, halved and pitted — I used only 450g Preheat the oven to 180 °C / 350 °F; butter a 24 cm (9 1/2 in) round loose - bottomed tart pan *.

1 cup all natural smooth peanut butter or almond butter — make sure you have fully stirred the nut butter (the oil naturally separates from the ground nuts and needs to be smoothly integrated)-- this will assist in avoiding oily runoff

Pumpkin Cookies 2 cups basic mix 1/2 cup raw almond butter 1/2 cup freeze dried carrots — ground 1/2 cup date paste 3/4 cup carrot puree (2 carrots, 1/2 cup freshly squeezed carrot juice, 1/2 ″ piece fresh ginger root — all pureed in a high speed blender) 1/2 cup carrot pulp left from making carrot juice 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon each clove 1/8 teaspoon nutmeg

The Weekly Juicery — Not far from A Cup Of Commonwealth (just a few blocks) this place has pre-bottled juice, ginger shots, smoothies with maca and almond butter, and acai bowls.

Almond cakes with sugared apple icing from Donna Hay magazine 1/2 cup + 1 tablespoon (127g) unsalted butter, softened 3/4 cup + 1 tablespoon (162g) caster sugar 1 teaspoon vanilla extract 2 eggs 1 cup + 1 tablespoon (150g) all purpose flour 1/3 cup almond meal (ground almonds) 1 1/4 teaspoons baking powder 1/2 cup (120 ml) whole milk Sugared apple icing: 3/4 cup + 1 tablespoon (162g) caster sugar 1/4 cup (60m) clear apple juice Preheat the oven to 180 °C / 350 °F; butter twelve 1/2 cup (120 ml) capacity muffinAlmond cakes with sugared apple icing from Donna Hay magazine 1/2 cup + 1 tablespoon (127g) unsalted butter, softened 3/4 cup + 1 tablespoon (162g) caster sugar 1 teaspoon vanilla extract 2 eggs 1 cup + 1 tablespoon (150g) all purpose flour 1/3 cup almond meal (ground almonds) 1 1/4 teaspoons baking powder 1/2 cup (120 ml) whole milk Sugared apple icing: 3/4 cup + 1 tablespoon (162g) caster sugar 1/4 cup (60m) clear apple juice Preheat the oven to 180 °C / 350 °F; butter twelve 1/2 cup (120 ml) capacity muffinalmond meal (ground almonds) 1 1/4 teaspoons baking powder 1/2 cup (120 ml) whole milk Sugared apple icing: 3/4 cup + 1 tablespoon (162g) caster sugar 1/4 cup (60m) clear apple juice Preheat the oven to 180 °C / 350 °F; butter twelve 1/2 cup (120 ml) capacity muffin pans.

Silver poppy seed cake trifle from Baking for All Occasions, presentation inspired by Nigella's lemon - raspberry plate trifle Cake: 2 1/4 cups (315g) cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 350 °F.

Peach, raspberry and almond crumble adapted from Australian Gourmet Traveller 300g peaches (about 2) 45g frozen raspberries 1 1/2 tablespoons demerara sugar 1 teaspoon vanilla extract Almond crumble: 2/3 cup (93g) all purpose flour 1/4 cup + 1 tablespoon (70g) chilled unsalted butter, cut into 1 cm pieces 3 1/2 tablespoons demerara sugar 1 1/2 tablespoons flaked almonds For almond crumble, preheat oven to 200 °C / 3almond crumble adapted from Australian Gourmet Traveller 300g peaches (about 2) 45g frozen raspberries 1 1/2 tablespoons demerara sugar 1 teaspoon vanilla extract Almond crumble: 2/3 cup (93g) all purpose flour 1/4 cup + 1 tablespoon (70g) chilled unsalted butter, cut into 1 cm pieces 3 1/2 tablespoons demerara sugar 1 1/2 tablespoons flaked almonds For almond crumble, preheat oven to 200 °C / 3Almond crumble: 2/3 cup (93g) all purpose flour 1/4 cup + 1 tablespoon (70g) chilled unsalted butter, cut into 1 cm pieces 3 1/2 tablespoons demerara sugar 1 1/2 tablespoons flaked almonds For almond crumble, preheat oven to 200 °C / 3almond crumble, preheat oven to 200 °C / 392 °F.

Bakewell slice from Feast: Food to Celebrate Life Base: 1 1/2 cups + 1 tablespoon (220g) all purpose flour 1/3 cup (47g) icing sugar pinch of salt 1 cup (226g / 2 sticks) unsalted butter, cold and chopped Frangipane filling: 2/3 cup (150g / 1 1/3 sticks) unsalted butter 4 eggs 3/4 cup (150g) superfine sugar 1 1/2 cups (150g) almond meal 2/3 cup (80g) flaked almonds 1 heaping cup jam Preheat the oven to 180 °C / 350 °F.

8 tablespoons (113 grams) butter 8 ounces (227 grams) almond paste 2/3 cup (130 grams) granulated sugar 3 large eggs Seeds from 1 vanilla bean (or 2 teaspoons vanilla extract) 1 cup (125 grams) all - purpose flour 1 teaspoon baking powder 1/4 teaspoon salt

1 1/2 cup Bob's Red Mill 1 to 1 Gluten Free Flour Blend 1/2 cup Bob's Red Mill Almond Flour 1/2 teaspoon baking powder ⅛ teaspoon salt 3/4 cup sugar 1 large egg 1 stick butter, melted 2 tablespoons fresh lemon juice Zest from one lemon Unsweetened shredded coconut Jelly beans Peeps

1) Combine the dry ingredients (almond flour / meal, tapioca flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honey

I used Wild Friends Vanilla Espresso Almond Butter, and improvised the choc chips missing from my pantry by chopping up 3 Guittard Semi-Sweet baking bars and topped off the 1 cup needed with Cacao Nibs.

1/4 cup unflavoured whey protein 1/4 cup ground almonds (plus a bit extra, if you need to dry out the mix later) 1tbsp high protein nuts n more white chocolate peanut butter 1tbsp coconut flour 1 - 2caps valencian orange oil (mine came from Asda) 1 - 2tbsp water (add a little at a time so that the mix doesn't get too wet & sticky) 7 drops vanilla flavdrops zest of half an orange 50g white chocolate 6 flaked almonds

Pin It Lemon, Ricotta and Almond Flourless Cake (Adapted from Donna Hay Magazine Winter June - July 2013) 120 grams (1 stick) unsalted butter, softened 275 grams (1 1/3 cups) caster sugar 1 vanilla bean, split and seeds scraped 1/4 cup lemon... Continue Reading →

In the midst of all this fruitful procrastination — and aside from breaking into my emergency supply of Theo dark chocolate almond butter cups in more than one moment of weakness — I've somehow managed to avoid the other stress trap of unhealthy / over eating, partly thanks to quick and easy healthy lunches, like these pita flatbreads.

Ingredients For the almond - thyme «cheese» (quantities for 1 cup) 1 cup peeled almonds, soaked in cold water for at least 2 hours (in the fridge) juice of 1/2 a lemon a pinch of whole sea salt 1 teaspoon almond butter (from untoasted almonds) fresh chopped thyme, to taste For the pizza base 1 cup wholemeal wheat -LSB-...]

Keto Almond Butter Fudge Cups This fudge cups recipe is from my wife Angel, who loves to make food and home and body care recipes that support people's journey to... Read More

-LSB-...] Coconut flour bread or almond flour bread (1 loaf)-- where to buy coconut flour Butter, ghee or coconut oil (6 TBSP)-- where to buy coconut oil Onion, white or yellow (1) Celery (2 stalks) Parsley, ideally fresh, but you can use dried (3 tablespoons) Thyme, ideally fresh, but you can use dried (3 tablespoons) Sage, ideally fresh, but you can use dried (3 tablespoons) Chicken or beef stock, homemade (2 cups) Ground pork or beef sausage, from pastured animals (1 pound) Optional: Dried or fresh fruit, such as apples, cranberries or raisins, and / or soaked nuts, such as pecans or walnuts (4 cups)-- where to buy organic dried fruit -LSB-...]

The colour when blended with avocado should be quite dark, taking over the green of the avocado)-- Maple Syrup, 1 cup (adjust quantity to your preferred level of sweetness but you should not taste the avocado, just benefit from its creamy texture which serves as the dairy replacement in this tart)-- Natural almond butter, 1 / 4th cup (if allergic to nuts - use tahini / sunflower seed or pumpkin seed butter)

We love it dolloped atop a fresh - baked baguette from the farmers» market with our Mission Almond Butter or Peanut Cashew Butter, served with a warm cup of tea.

Almond flour (2 1/2 cups)-- or make your own by grinding soaked and dehydrated almonds Sea salt (1/4 tsp) Almonds, toasted and chopped — previously soaked and dehydrated (1 cup) Honey (5 TBS) Butter or ghee, unsalted, organic, from grass - fed cows if possible, or coconut oil, melted (1/2 cup) Vanilla extract, organic or homemade vanilla extract almonds Sea salt (1/4 tsp) Almonds, toasted and chopped — previously soaked and dehydrated (1 cup) Honey (5 TBS) Butter or ghee, unsalted, organic, from grass - fed cows if possible, or coconut oil, melted (1/2 cup) Vanilla extract, organic or homemade vanilla extract Almonds, toasted and chopped — previously soaked and dehydrated (1 cup) Honey (5 TBS) Butter or ghee, unsalted, organic, from grass - fed cows if possible, or coconut oil, melted (1/2 cup) Vanilla extract, organic or homemade vanilla extract (1 TBS)

3/4 cup Creamy Natural Peanut Butter 1/4 cup Maple Syrup 1/4 cup Almond Milk 2 teaspoons Pure Vanilla Extract 1/4 teaspoon Liquid Stevia Extract 1/4 cup Vanilla Protein Powder 1/4 cup Oats (can use Gluten - Free) 3 Tablespoons Ground Flaxseed (or grind your own from whole flaxseed) 3 Tablespoons Barley Flour 1/8 teaspoon Cinnamon 1/3 cup Homemade White Chocolate Chunks or Chips

Choose from cups, bites, and tarts with flavors such as dark chocolate espresso, meyer lemon, chocolate almond butter, and coconut vanilla creme.

I make myself a cup of Aeropress coffee while I put away the dishes that have dried from dinner the night before and then sit on the couch with my coffee and half a banana with pb or almond butter and read blogs or browse the internet.

I also get the giant bottle of almond butter from costco and guesstimate the 16oz — I use about two heaping cups.

Speaking of Whole Foods, I had a smoothie from Whole Foods (in California) a while back called the Almond Butter Cup Smoothie — or something of the like — and I knew I had to recreate it home.

Remove from freezer, and fill with 1 teaspoon sprouted almond butter and about 5 goji berries in each cup.

1 - 1 lb box Collection Etienne 61 % Semisweet Chocolate Wafers 1/4 cup (1/2 stick) unsalted butter 1/4 cup water 4 large eggs, room temperature 1 1/3 cups sugar 1/2 teaspoon salt 2 teaspoons vanilla extract 1 teaspoon finely grated orange zest (from 1/2 medium orange) 1 cup unsifted all - purpose flour 1/2 cup dried, sweetened cranberries 1/2 cup diced, toasted almonds

Filling (adapted from Raw Food / Real World) 1/2 cup chopped raw cashews 1 tablespoon sesame oil 1/2 teaspoon sea salt 1/4 cup agave syrup 1/2 cup lemon juice 2 tablespoon chopped ginger 1 small chili — seeded and chopped 11/2 tablespoon nama shoyu 1 cup raw almond butter 1/2 head savoy cabbage — shredded 1 handful cilantro 1 handful basil — torn 1 handful mint leaves 1 large carrot — cut into thin strips 1 large mango — cut into strips 1 cucumber — seeded and cut into strips

Sorry for the delay in posting this awesome recipe... This recipe is adapted from my absolute favorite cupcake cookbook, Gluten Free Cupcakes by Elana Amsterdam Chocolate Peanut Butter Cupcakes Cupcakes: 1/2 cup blanched almond flour 1/4 cup coconut flour 1/4 cup unsweetened cocoa powder 1/4 tsp.

Its milkshake - like texture comes from a frozen banana, a few tablespoons of almond butter, and a scant cup of almond milk.

Scone ingredients • 1/2 cup unsweetened almond milk • 1/2 tablespoon apple cider vinegar • 1/2 cup plus 2 tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top • 2 teaspoons baking powder • pinch of sea salt • zest of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice of 1 lemon

1 1/2 cup almond milk 1 cup pitted dates juice and zest of 3 organic lemons 1 tsp vanilla extract or the seeds from one vanilla bean 1 cup coconut butter (made from 3 cups shredded unsweetened coconut)

There are so many reasons why homemade almond butter cups are better than the bright orange package you can pick up at a gas station... (I mean should anyone eat food from a gas station?!)

85g (approx 3 oz) butter (unsalted) 1 red pepper, cut into strips 225g (approx 8 oz) mushrooms, sliced 2 cloves garlic, crushed 2 red onions, chopped 225g (approx 8 oz) Arborio rice 1 tsp turmeric 600 ml (approx 2 1/2 cups) water 175g (approx 6 oz) frozen peas 3 ripe tomatoes, skinned and chopped 30g (approx 1 1/2 oz) toasted flaked almonds (note from editor — you may wish to omit this ingredient for younger babies) 50g (approx 2 oz) grated (low salt if possible) cheddar 2 tbsp chopped fresh parsley

Breakfast = smoothie made from 1/2 frozen banana, 1 cup frozen strawberries, 1 cup unsweetened almond milk, 1 scoop whey protein, 1 tablespoon chia seeds and 1 tablespoon natural peanut butter

If you use any flour besides almond flour, increase the amount of nut butter to half a cup (to replace moisturizing fats from almond flour) and however much unsweetened almond milk (or milk of choice) as it takes to achieve a thick yet spreadable batter.

Breakfast Detox Smoothie (adapted from the recipe by Dr. Mark Hyman, «10 - Day Detox Diet») Ingredients: 1 cup unsweetened coconut or almond milk 1 cup water 1 cup organic frozen or fresh berries 1 TBS almond butter (organic and raw is best) 3 TBS hemp seeds 1 TBS flax seeds 1 TBS coconut butter 4 raw organic walnuts 1/4 lemon 2 TBS cinnamon Pinch of cayenne Blend all ingredients and enjoy!

from Mark's Daily Apple Ingredients: 1 small handful of walnuts 1 small handful of pecans 2 tablespoons ground flax seed 1/2 — 1 teaspoon ground cinnamon 1 pinch of ground nutmeg 1 pinch ground ginger 1 tablespoon almond butter 1 banana, mashed 3 eggs 1/4 cup unsweetened almond milk (add more if you prefer it

Instead make your own cookie dough pudding cups from chickpeas, fresh fruit, and almond butter — no added sugar required.

Choose from cups, bites, and tarts with flavors such as dark chocolate espresso, meyer lemon, chocolate almond butter, and coconut vanilla creme.