Sentences with phrase «almond butter cups in»

Almond butter cups in their purest form.

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.

Store your almond butter cups in the freezer or refrigerator when not serving.

Keep almond butter cups in the refrigerator until served because they will melt and lose their shape at room temperature if the coconut butter / oil begins to melt.

Not exact matches

Pastry 3/4 cup / 100 g oat flour (or 1 cup / 100 g rolled oats mixed into flour in a food processor) 1/3 cup / 50 g rice flour 1/2 cup / 50 g almond flour 2 tbsp potato starch or arrowroot 1/2 tsp sea salt 90 g / 3 oz chilled butter or solid coconut oil, cut into dices 3 - 4 tbsp ice - cold water

OM's Cannabidiol (CBD) Raw Sipping Cacao took first place in the CBD Edible category at the 2015 Nor - Cal Cannabis Cup, its Peanut Butter and Puffed Rice Truffle took the 2011 Cannabis Cup for best edible and its Treehugger super food cluster of almonds, pecans and hemp seeds took third place in THC Edibles at the 2015 Nor - Cal Cannabis Cup.

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

Also, add some cinnamon to the mix and lastly, strain it through a sieve in to the cup to catch any almond butter pulp than didn't melt in to the milk and leave yourself a perfectly smooth hot chocolate.

I only had Justin's Maple Almond Butter in my cupboard so I used that in addition to a little less than 1/3 of a cup of maple syrup.

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.

3 cups soaked cashews (soaked for 3 hours in water) don't soak any longer 1 1/2 cups almond milk I cup fresh lime juice 2 teaspoon packed lime zest 3/4 cup agave or maple syrup 1 teaspoon vanilla A pinch or two of salt 3 tablespoons lecithin 3/4 cup coconut oil or coconut butter

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)

In saucepan, combine 1/2 cup honey, almond butter and brown sugar; cook stirring occasionally over medium heat until it comes to a boil; about 10 minutes.

Today I have vegan - ified those little chocolate cups of heaven and traded in the peanut butter for nutritious MaraNatha Maple Almond Bbutter for nutritious MaraNatha Maple Almond ButterButter!

In the bowl of a mixer, combine the butter, almond butter, 100 grams (1/2 cup) sugar, and the orange zest.

In a separate mixing bowl, combine 1/2 cup brown sugar, chopped almonds, rolled oats, flour, nutmeg, and butter.

Divide the chocolate liquid in half and reserve one half for the «top layer» of the almond butter cups.

Puree the almond butter, garlic, lime juice, tamari, honey, sesame oil, 1 teaspoon salt, and 1/4 cup water in the bowl of a small food processor.

1/3 cup almond flour 1 banana 1/8 cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2 tablespoons coconut sugar) 1 teaspoon pure vanilla extract coconut oil — use for frying in skillet and instead of butter to serve raw honey — instead of syrup raw pecans — shelled

;) 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.

If you'd like a chunky nut - butter, stir in 1/4 -1 / 2 cup chopped nuts (walnuts, pecans, almonds...).

1/2 cup unsalted butter 2 large sprigs of rosemary, cut in half 1 1/3 cups powdered sugar, sifted 1/2 cup almond flour or finely ground blanched almonds 1/3 cup finely ground corn flour 1/4 teaspoon salt 4 large egg whites

I made mine using a cup of dates presoaked in some hot water instead of the sweetners in it some of the soaking water instead of the almond milk and used homemade coconut butter instead of the jared one and canellini beans (which I have now learned is the italian for white kidney beans which I had never heard of!).

You can make almond butter cups this way too... line a mini muffin pan, put chocolate in bottom, freeze until firm, dollop in some almond butter (can sweeten with honey if needed) and top with more chocolate, freeze until firm.

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 *.

What's in it: 3 apples (a firm apple like honey crisp or granny smith are easiest to slice with the mandolin) Ground cinnamon, to taste Pinch of salt, to taste (optional) For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed

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

1/4 cup nut butter (I used almond for these, but cashew in my original cookie dough recipe - both are great!)

, so I do eat healthier sweets that are lower in sugar and grain - free such as my Peanut Butter Cup Brownies (I make them with almond butter) or Chocolate Chip CoButter Cup Brownies (I make them with almond butter) or Chocolate Chip Cobutter) or Chocolate Chip Cookies.

Place 3/4 Cup + 2 Tbsp of the almond butter, reserving the rest for later, along with the honey in a large microwave - safe bowl and microwave until the almond butter is smooth and melted, about 1 - 2 mins.

2 cups unsweetened almond milk 1 tablespoon green tea leaves 2 - 3 sprigs rosemary — lightly bruised with the back of a chef's knife 1 vanilla bean — seeds scraped out 1/2 cup raw cacao butter — shredded (I like this brand) 2 tablespoons maca powder (optional, but great here) 1 cup cashews — soaked in water for 4 hours 4 soft dates — pits removed and chopped ground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional

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

Doughnuts 2 cups cashews — soaked for four hours, or more 1/2 cup Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1 cup water 1/2 cup raw honey 2 tablespoons maca powder — optional 1/4 teaspoon salt 2 tablespoons sprouted pecan butter or other nut butter / oil 2 tablespoons almonds — ground 3/4 cup flax seeds — ground

-LSB-...] Rosemary Hot White Chocolate2 cups unsweetened almond milk1 tablespoon green tea leaves2 - 3 sprigs rosemary — lightly bruised with the back of a chef's knife1 vanilla bean — seeds scraped out1 / 2 cup raw cacao butter — shredded2 tablespoons maca powder (optional, but great here) 1 cup cashews — soaked in water for 4 hours4 soft dates — pits removed and choppedground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional -LSB-...]

Crust: 1/2 cup gluten - free oats, ground in food processor 1/2 cup almond meal (or almond slices ground in food processor) 4 Tbsp coconut oil or butter, melted 2 Tbsp erythritol, xylitol or other low - GI sweetener

I wanted something that I could cup in my hand, slather with vegan butter or creamy almond butter, and eat slowly, thoroughly enjoying each and every bite.

Healthy No Bake Peanut Butter Fudge 3/4 cup Anthony's Erythritol 1/4 cup Anthony's Coconut Oil 1-1/2 cups Anthony's Blanched Almond Flour 1/4 cup Anthony's Peanut Flour In a food processor, process the erythitol until powdery.

Optional Add - Ins: Toasted pecans, toasted walnuts, toasted sliced almonds, chocolate chips, sprinkles, 1 cup (80 grams) of rolled oats, 2 tablespoons (16 grams) of peanut butter powder, 1/4 cup (30 grams) of sifted cocoa powder or shredded coconut.

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.

For the almond crumble: 2/3 cup whole oats, ground to a flour in a food processor (yielding 1/2 cup oat flour) 1/2 cup all - purpose flour 1/2 cup sugar 1/4 teaspoon ground cinnamon 1/2 teaspoon kosher salt (you might want to first read up on kosher salts) 3/4 cup unsalted whole almonds, coarsely ground in a food processor or chopped medium fine by hand 6 tablespoons unsalted butter, melted and cooled

2 1/2 cups hot water 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar 3/4 cup vegan butter like Earth Balance 1 1/2 cups sugar (evaporated cane juice)-- use 1/2 cup less sugar if you don't want it very sweet 2 teaspoons vanilla extract 1 tablespoon vinegar 2 cups rice flour 1/2 cup sorghum flour 1 1/2 cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2 cup ground almonds (if allergic to tree nuts, or use sunflower or pumpkin seeds) 1 cup finely grated carrots

So for this recipe I had no choice but to use my own homemade almond butter, which I calculated out to be $ 2.09 for the half cup I used in the recipe, although you may be able to get a better price than me if you buy a jar of prepared almond butter.

In a separate large mixing bowl, combine wet ingredients: almond milk, 1.5 cups apple butter, eggs, melted coconut oil, and vanilla extract.

1) 1 1/2 cups of almond flour or almond meal (I ground whole almonds in the food processor) 2) 3/4 cup tapioca flour (aka tapioca starch) 3) 1/2 teaspoon baking powder 4) 1/4 teaspoon salt 5) 1 cup milk 6) 1 ripe banana, mashed (around 1/2 cup) 7) 3 large eggs 8) 2 teaspoons of pure vanilla extract 9) 1 tablespoon of raw honey 10) 1 - 2 tablespoons of butter, for frying the pancakes 11) 1 banana, sliced into small pieces (for topping) 12) Honey (for topping)

1/2 cup Unsalted Butter, softened 1/4 cup Powdered Honey 3 Tablespoons Powdered Coconut Sugar (powdered in a blender until fine) 2 teaspoons Molasses 2 teaspoons Almond Milk 1/2 teaspoon Pure Vanilla Extract 1/4 teaspoon Pink Salt 1 1/4 cup White Spelt Flour 1/3 cup sugar free Chocolate Chips or chopped Chocolate

What's in it: 6 large or extra large eggs, 3 whole, 3 whites only 1 1/2 cups vanilla soy milk (almond milk or regular milk will work too) * I recommend using the sweetened almond milk or soy milk because that way you don't need to add any additional sweeteners 1 teaspoon grated orange zest 1/2 teaspoon kosher salt 1/2 teaspoon cinnamon 1 large loaf challah or brioche bread (or if you want to be even more health concious, choose a whole grain loaf) 1 Tablespoon unsalted butter Nonstick cooking spray

-1 cup non-dairy milk (I used coconut milk, but almond or soy will work too)-3 / 4 cup frozen strawberries -1 / 4 cup roasted unsalted peanuts (you can also use 2 T of natural peanut butter, if you are strong enough to keep such things in the house — I'm not)-1 / 4 cup frozen blueberries -1 scoop protein powder (I used Sunwarrior vanilla)-2 medjool dates

1 cup of raw cashews (soaked overnight or at least 8 hours) in fresh filtered water 1/3 cup of fresh filtered water 3 tablespoons of maple syrup 3 tablespoons of cacao powder 1 small or 1/2 of a very ripe banana 1 heaping tablespoon of almond butter (I melted Justin's) Pinch of salt

Once all of the mini muffin cups are filled and lined spoon in 2 teaspoons to a tablespoon of almond butter mixture into each chocolate filled and lined cup.

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 honin 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 honIn 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 honin 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 honin honey