Sentences with phrase «almond extract as»

I added a little bit of almond extract as well as a few dark chocolate chips... wonderful!!

Thought I would share some additions and substitutions... I added a 1/2 tsp of almond extract as well as 1/4 tsp vanilla extract.

The almond flavor comes from almond extract as well as almond flour, and the coconut flavor comes from coconut butter and shredded unsweetened coconut.

I omitted the almond extract as I'm not usually a fan of the flavor it imparts.

http://www.eatliverun.com/vegan-pumpkin-cinnamon-rolls/. Tweaked the frosting a little by adding slivered almonds and almond extract as well.

I did use your step by step photos for my first time with this recipe and I too added some almond extract as we love strong almond flavor.

I only added 1 tsp of almond extract as I'm not a huge fan of almond and next batch will be made with vanilla.

I opted for almond extract as it's such an autumnal taste for me and I am a huge fan of marzipan and frangipane.

Not exact matches

vanilla extract a few splashes of almond milk, as needed

I cut your recipe in half, used pure almond extract instead of vanilla, baked for just 13 minutes and they turned out exactly as pictured, though required careful removal even with the use of parchment.

If you use preground almond meal (as I did, where I live I can get 100g of ground almonds for the equivalent of 1 euro) you may want to add a tsp or two of almond extract for a stronger almond flavor in the base.

:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour 150g granulated sugar 1/2 teaspoon baking powder 1/8 teaspoon table salt 3 heaping tablespoons honey 2 large eggs 2 large egg yolks 2 tablespoons unsalted butter, room temperature finely grated zest of 1 large orange 1 teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F.

Used three small, very ripe, organic bananas (1 Cup mashed), 1t of Cinnamon, 1t of vanilla and 1 t of almond extract, 1 T of local raw honey and one T of agave syrup, as well as the 4 organise eggs and 1/2 cup of Ghee called for in the recipe.

100 grams (1/2 cup) sugar drop almond extract 80 grams (1/3 cup) water apricot or raspberry or strawberry preserves 8 ounces marzipan, tinted and rolled as desired

Over the past few weeks I've been experimenting with all sorts of ways to use fresh kefir, you can flavor it with vanilla or almond extract, add it to your smoothies, use it as a base for your stove top oatmeal or as a creamy top on your granola.

A classic simple syrup recipe + flavoring... it could be fun to experiment with other extracts, as well (coconut, almond, etc).

1/3 cup rolled oats 1/2 cup Original Luz Almond milk 1/2 cup water 1 tbsp almonds, chopped pinch of salt 1 tsp vanilla extract 1/2 — 1 tsp cinnamon 2 fresh figs chopped 1 tsp sweetener such as honey, rice malt syrup or maple syrup

> 1C (110g) dates, pitted 3 / 4C rolled oats 1 / 4C + 3T almond meal 1T cinnamon 1t ginger 1 / 2t nutmeg 1 / 8t clove or allspice (this is optional as I didn't have either one and they turned out great) 1 / 4t pure vanilla extract 1T syrup (optional to help things bind together)(I use Walden Farms pancake syrup)

1 very ripe banana 1/2 cup of fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons of milled flaxseeds + 4 tablespoons of water 1/2 cup of almond butter (peanut butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of ground almonds 3 -4 tablespoons of roughly chopped hazelnuts 3 tablespoons of melted coconut oil 3 tablespoons of maple syrup or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3 tablespoon of almond milk pinch of sea salt

The company also produces pure almond, chocolate, coffee, lemon, orange and peppermint extracts, as well as orange blossom and rose waters.

Make cake mix as directed on box for cupcakes, using water, oil and egg whites and adding almond extract and vanilla.

all - purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, melted 1/2 cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4 cup mini semisweet chocolate chips 1/2 cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any other nuts of your choice) 1/2 cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit of your choice can be used as an alternative)

I have always considered myself as one who * loves * almond extract... um, not as much as others obviously do.

1 cup almond flour 2 tablespoons coconut oil pinch of sea salt or himalayan pink salt 1/4 cup agave nectar or other liquid sweetener such as raw honey (not vegan) OR for zero calorie sweetener, use 3 drops of liquid Stevia + 3 - 4 tablespoon non-dairy milk 1/2 tablespoon natural peppermint extract

As others suggested, I subbed almond extract for vanilla.

Try adding different flavors instead of chocolate and coffee such as vanilla, almond extract, or even white chocolate.

I made David Lebovitz» frangipane tart last night and had a couple ounces of almond paste left over, so I'm using your rice pudding recipes as the framework for mine: in the simmering pot, there's now brown jasmine rice, two bay leaves, a pinch of ground cardamom, tangerine zest, Meyer lemon zest (they're in season now, Deb, in case you might want a reminder), three whole cloves, the almond paste (in place of the sugar and almond extract), some unsweetened, shredded coconut, and a big pinch of salt.

1 cup oat flour gluten - free 3/4 cup almond meal 1/2 cup raisins 1 teaspoon baking powder 1 teaspoon cinnamon 1 tablespoon chia seeds 1/2 teaspoon fresh grated ginger (you can use spice as alternate) 1/4 teaspoon nutmeg 1 pinch kosher salt 1/2 cup mashed sweet potato 1/2 cup almond milk unsweetened 1 egg 1/4 cup pure maple syrup 1 teaspoon vanilla extract

1 3/4 cup of white spelt flavour (this is my favourite flour to make waffles with as they turn out really fluffy) 1 1/4 cup of creamy almond milk 1 teaspoon of apple cider vinegar 2 tablespoons of melted coconut oil 3 tablespoons of maple syrup 1 tablespoon of One Earth Vanilla Villa blend — if you can't find it add 1 teaspoon of vanilla powder or extract 1 teaspoon of baking powder a pinch of pink Himalayan salt or sea salt

Gather the cheesecloth (or the nut - milk bag) and squeeze to extract as much almond milk as possible.

Tagged as: almond extract, almond flour, almond meal, breakfast, dairy - free, muffins, orange zest, oranges, poppy seeds, poppyseed, whole wheat

Squeeze and press with clean hands to extract as much almond milk as possible.

1 packet of protein powder (vanilla) or 1 scoop if you have a larger container 3 tbl of coconut flour, sifted 1/4 tsp of salt 2 tbl nut butter (I used almond, creamy) 1 tbl maple syrup 1 tsp vanilla extract 2 - 3 tbl of nut based milk, as needed

* 1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped if large (try an equal mix of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)

Add the cream cheese and almond extract and beat on medium until smooth, scraping the bowl as needed, about 1 minute.

We're genuinely surprised to hear that the flavor in this cake was lacking, as we've found the cinnamon, almond extract, and vanilla extract packed a nice sweet punch in conjunction with the tangy sourdough.

Divide the remaining almond milk between them, then divide the chia seeds and optional vanilla extract between them as well.

Tagged as: almond butter, almond extract, almonds, dairy - free, dried fruit, fruit and nut bars, gluten free, granola bars, healthy, healthy bars, healthy snacks, no - bake, nuts, oat bars, oats, recipes, toasted almonds, toasted nuts, toasted oats, vegan

1 1/2 cups (375 ml) milk alternate, such as almond, cashew or coconut milk 6 strawberries 2 or 3 Tbsp maple syrup or other liquid sweetener 1/2 tsp vanilla extract 6 Tbsp chia seeds Extra fruits for topping (optional)

After that you can decide to add different spices like cinnamon and cardamom or extracts such as vanilla or almond.

INGREDIENTS 3 cups nuts, such as walnuts, almonds, or Brazil nuts 1⁄4 teaspoon sea salt 1 cup pitted Medjool dates, packed 1 tablespoon alcohol - free vanilla extract 1 to 2 tablespoons agave syrup (optional)

Cranberry - Orange Walnut Bars: same as above but omit cinnamon and almond extract; sub chopped walnuts for almonds and pecans; add 1/2 teaspoon orange zest; sub dried cranberries for dried cherries

It's good as is if you want to focus on the buttery goodness, but I think it would also be nice with some ground almonds beneath the apples a little almond extract in the dough.

1/2 cup (2.75 ounces / 80 grams) sweet rice flour (mochiko) 1/2 cup (2.5 ounces / 70 grams) buckwheat flour 1/2 cup (1.75 ounces / 50 grams) old - fashioned rolled oats, plus an extra handful for the tops 1/2 cup (1.5 ounces / 40 grams) quick (baby) oats 1 teaspoon baking soda 1/2 teaspoon fine sea salt (or 1/4 teaspoon if your almond butter is salted) 1 cup (8 ounces / 225 grams) smooth, unsalted almond butter 3/4 cup plus 2 tablespoons (8.5 ounces / 240 grams) maple syrup 6 tablespoons (2.5 ounces / 70 grams) melted but cool coconut oil 1 teaspoon vanilla extract 1 1/2 cups (8 ounces / 225 grams) coarsely chopped bittersweet chocolate (preferably 65 - 70 % cacao mass), plus some extra chunks for the tops flaky salt such as Maldon, for the tops (optional)

I ended up adding about 2 teaspoons, gradually, in 1/2 tsp increments, and tasting as I went along to make sure I didn't overdo it - almond extract can end up making things taste a bit artificial if too much is used.

That made me consider on adding some almond extract on the filling too, and I am glad I did as it complements so well with the rest of the flavors.

Today, I used dried coconut flakes, sliced raw almonds, oats, and sesame seeds as the base, with cinnamon and cardamom for spice, and a mixture of honey, coconut oil, and vanilla extract to coat.

Avoid natural extracts such as pure almond extracts, and natural wintergreen extract (for filbert / hazelnut sensitive).

(or Almond Extract) The recipe simply doesn't taste special without it, but with it I can almost imagine myself biting into some luscious marzipan as it tastes amazing.

I also added an egg, as well as a little extra honey, and some pure almond oil / extract, then a bit of coconut flour to keep the consistency right.