Sentences with phrase «almond butter into»

Question: Would you please advise me on how to incorporate caramel almond butter into this recipe?

If using a high speed blender such as a Vita - mix or Blendtec: Place the bananas and almond butter into the blender container.

Directions: Add almond milk, chia seeds, vanilla, and almond butter into a food processor.

Once frozen, place a dollop of almond butter into cups (flatten with finger) and pour remaining chocolate over top.

I add almond butter into my smoothies to help sustain my appetite and energy longer; it adds good texture and flavor to my snack!

I like to swirl some almond butter into my chocolate shakes to make them taste like a candy bar, only healthier and guilt - free!

jar — effectively bringing almond butter into peanut butter price territory.

For the chocolate fudge layer place the almond butter into a small pan on a low heat.

You can make the Bittersweet Chocolate Almond Butter into a sort of Nutella by using hazelnuts instead of almonds.

Drop 1 tablespoon of peanut butter or almond butter into each bag.

I couldn't fit all of the roasted almond butter into the tupperware I'd planned to use, so I left it in the vitamix and added a few of the dates and figs you sent back with me, unsweetened cocoa powder, oats, unsweetened coconut shreds, vanilla and walnuts.

I hereby accept tastier almond butter into my life, and hopefully you do too because I have a yummy AND healthy recipe coming at you later this week that involves this almond butter.

Spoon a small amount — about 1/2 tsp size — almond butter into each cup.

While you're waiting, beat the almond butter into the cooled butter, followed by the brown sugar, eggs, egg yolk, and vanilla.

To make the caramel filling: place the pitted dates and almond butter into a food processor.

If using a high speed blender such as a Vita - mix or Blendtec: Place the bananas and almond butter into the blender container.

Together, espresso and honey (or maple syrup) transforms a simple homemade almond butter into an addicting concoction that will have to be pried from your hands so you don't finish the entire jar in one sitting... as if almond butter itself wasn't addicting enough.

I love putting almond butter into delicious almond butter banana cupcakes with almond butter and molasses frosting!

Consider stirring almond meal or almond butter into morning oats, smoothies, soups and stews, and gluten - free breads for extra plant - based protein and fiber.

Take the moulds out the fridge and scoop some almond butter into the centre of each one before covering them with another spoonful of chocolate.

Not exact matches

Place the almonds and pecans into the food processor and blend until a sticky flour forms, it's just more than a flour but not as sticky as a nut butter, this should take a couple of minutes.

You only need to blitz them for about a minute, don't over blend as this will turn into almond butter x

I love stirring in manuka honey, slices of banana and ground cinnamon as they all totally melt into the buckwheat to make it so amazingly sweet and creamy, I then add almond milk for extra creaminess before stirring in some almond butter and baobab at the end.

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

My favourite nut butter is almond butter and I include so many other nuts into my recipes so don't really feel the need for peanuts as well as they aren't very high in nutrients.

Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flakes

I'd love to make these into bars and sprinkle a little coconut or almond butter on top!

I both make and buy my almond butter, it's so easy to make though just put almonds into a food processor and blend!

Then stir in the almond butter and coconut oil and let them dissolve into mix.

I am crazy about banana wraps, in which I put my homemade almond butter, your granola recipe, one banana and a few strawberry slices and roll it all into a wrap.

Place the almond milk, maple syrup, cashew butter, coconut oil, vanilla powder, apple puree and soaked chia and flax mix into a blender and blend until fully mixed (about a minute).

I can not stop eating them, especially dipped into a little almond butter!

Today I've turned your delicious brownies into festive trees with a bit of an almond butter and pistachio coating thank you so much for another year fulfilled with your truly life changing, amazing recipes!

So I thought I'd put my go - to breakfast of almond butter, banana and dates (which I normally put on buckwheat toast) into the blender and see what happened.

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

Then pour the juice into a blender and add the banana, avocado and almond butter plus any of the extras you're using.

My kenwood food processor is just dying now and won't turn almonds into butter even after an hour.

Plate the porridge into two bowls and top with pomegranate, kiwi, grated apple, almond butter and pumpkin seeds

Ingredients (for 4): For the pastry: (or used shop bought shortcrust) 250g plain flour 50g ground almonds 150g butter cut into cubes 1 tablespoon milk 1 beaten egg to coat the pastry

Stir the honey - almond - butter mixture into the dry ingredients until the ingredients are completely coated and start to stick together in clumps.

Put all the ingredients into the food processor - the dates, almond butter, cacao powder, cacao butter (or coconut oil), and fine sea salt, and process it until a sticky smooth paste forms.

Using a stand mixer with the paddle attachment, a pastry blender, or two knives, cut the butter and almond paste into the dry ingredients until it resembles sand.

Meanwhile... Make the crust: — Mix together almond and cashew meal (or whatever you have) with a mix of honey and coconut oil (or you can just do one or the other or butter — I like the mix because then it's sweet but not too sweet) until it is a sticky dough consistency — Press into the pie pan and chill until you're ready for it — Pour in the hot blueberry mixture — stir in some fresh blueberries for fun!

Add almonds and oil to a food processor and grind until the nuts start to release their oils and the crumbs turn into nut butter.

I use them in this incredible waffle recipe I like (http://teresacooks.com/?p=46) that uses chickpeas, almonds, wheatberries and flax and tastes better than most normal waffles chock full of butter... yeah, it's pretty easy to put flax into stuff, I've just been forgetting to do it lately.

Whether it's the unsaturated fat from the almond butter or omega - 3s from the flaxseeds, this recipe focuses on getting the most beneficial types of fats into these goodies.

Alaina, who I met at my very first Molly on the Range book tour event, made the cutest ever cake earlier this year and added the marzipan butter from MOTR (which is essentially your basic ingredients for marzipan, blanched almonds and sugar, blended into oblivion until silky and spreadable) to the frosting.

250g 100 % hydration sourdough starter 125g whole milk, lukewarm 500g all - purpose (plain) flour 75g sugar 115g unsalted butter, room temperature, cut into small pieces 1/4 tsp salt stick of marzipan (optional, or you can add 125g slivered almonds instead)

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.

The first stage of processing will be turning your hazelnuts into nut butter, I did this by using the grind function until it resembled something like ground almonds and then processed on low speed until it became a smooth butter.