Sentences with phrase «almond oil instead»

Hi there, I love this recipe and was just wondering f you could use sweet almond oil instead of the jojoba oil?

I used maple syrup and almond oil instead of agave & grapeseed oil (I'll make them a little less sweet next time).

I used almond oil instead of coconut and it worked just fine.

I packet of stevia instead of honey Almond oil instead of coconut oil Deleted vinegar Added dash of cinnamon and vanilla

However, I do notice in the wintertime coconut oil doesn't quite cut it and I have to use something like sweet almond oil instead.

Not exact matches

I have a nut allergy and wondered if there were any equally healthy alternatives you know that would work instead of things like almond butter, coconut oil, cashew butter etc that feature quite heavily in your recipes?

I made these today but had to substitute a few ingredients as I didn't have everything — I used dried prunes instead of dates, chopped almonds and hazelnuts instead of the sunflower seeds and vegetable oil instead of coconut oil.

Lower starch vegetables like cauliflower replace the mash on our shepherd's pie and we use more nutrient - dense foods like butter and ground almonds (instead of refined flours and vegetable oil) in our cakes and cookies.

You can absolutely reduce the oil in the dressing if you like and instead just heat the almond butter a little until its runny and then pour that over with a little extra lime.

You could try using almond or macadamia nut oil instead however I haven't tried this myself.

I have very sensitive skin so I use cacao butter or almond oil for my skin instead of lotions and face creams.

Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled

I used raw manuka honey and extra almond butter instead of the coconut oil, the coconut taste can be too distracting for me sometimes.

There's also an amazing amount of plant protein in here too from the almonds, nut butter and pecans so each bite will energise you, leaving you feeling awesome instead of lethargic, while the dates dose you up on iron and fibre and the coconut oil gives you anti-inflamatory goodness!

I used coconut oil instead of almond butter because it «s difficult to get here in Norway.

Oops, I accidentally mis - read the recipe and cooked the coconut oil and almond butter in with everything instead of adding it at the end.

You could try using melted cacao butter, or something like almond or macadamia oil instead, although sadly I haven't tried these myself before so I'm not too such about the flavour and ratio.

The reason you can get away with doing these in the oven instead of frying them in oil is because the almond grains are too dense to get soggy in the oven like other GF breadings.

I used coconut oil instead of avocado and almond meal + coconut flour instead of coconut flour + arrowroot flour..

Replace the milk with almond milk (or your preferred non-dairy milk), you could use canola oil instead of melted butter, you could try a «flax egg» in place of the egg.

I took the liberty of changing a few things around and used what was on hand: Bob's Redmill Almond meal, fortunately the texture is excellent, 1/2 cup roasted & mashed Delicata Squash, one tablespoon of Ghee, one tablespoon of Coconut oil instead of 1/4 cup, substituted Hemp Seed for Flax meal and Volia!

I make this recipe almost every week (er, yes, we eat that much granola) with the following changes: 1/4 c olive oil no brown sugar almonds instead of pecans I also line the baking sheet with parchment to prevent sticking.

Instead they're using things like real honey, unsweetened cacao, coconut oil, and almond butter.

I used maple syrup (as I ran out of honey), used Grapeseed oil instead of coconut oil, didn't have any plain Almond Breeze, but did have Unsweetened Chocolate Almond Breeze and I figure, it was just adding to the chocolate flavour anyway.

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

To keep it softer, you can add some liquid oil like almond or jojoba instead.

Filed Under: Cakes Tagged With: Almond, Avocado, Baking, Baking with Avocado, Dairy - Free, Gluten - Free, Grain - Free, Naturally - Sweetened, Paleo, Pound Cake, Primal, Recipes, Using Avocado Instead of Butter or Oil in Cake

I used butternut squash instead of pumpkin; I substituted coconut oil for butter, almond milk for milk, and flaxseed gel for eggs.

Instead of almond flour, added 1/2 cup allmond meal and used 1/4 butter + 1/4 cup coconut oil.

I used 3T coconut oil instead of almond butter like you suggested in your recipe note.

everyone in my house loved them including my crazy picky 8 year old:) I did use coconut oil instead of almond butter and swapped mini chocolate chips for the dark chocolate chips, baked in mini muffin tins.

I'm allergic to almonds so I don't use the almond butter and I put olive oil instead.

I used butter instead of coconut oil because I love butter, and I didn't have enough almond milk so I added 1 Tbsp heavy cream and 3 Tbsp water.

Used 3 tbs coconut oil instead of almond butter.

For this recipe I used blended tofu as an egg replacer, canola oil instead of butter, and almond milk instead of cow's milk.

I used coconut oil in place of butter and unsweetened almond milk instead of regular.

Instead of the oil I used 1/4 cup of plain almond yogurt.

- Used almond meal from Trader Joe's instead of blanched almond flour (added some flour at the end when I was mixing it all together because it was a little wetter than I thought it should be)- Used mostly agave with about 1/8 C of maple syrup instead of yacon - Used 1 tsp powdered ground ginger / 1 tsp real grated ginger - Used a little less than 1/2 C grapeseed oil (didn't measure — just read some of the above comments and didn't want to use too much oil

I'd recommend using coconut extract instead of almond if using coconut yogurt and unrefined coconut oil.

I skipped the whole walnuts and instead warmed some almond butter with the coconut oil in a heatproof bowl and whisked until smooth.

I was pretty floored with the texture of those cookies but then I tried using almond flour instead of almond meal, and whipped coconut oil instead of vegan butter.

I just switch out the coconut oil with Earth balance spread (and reduce the salt to 1/4 tsp), and then chickpea liquid (aquafaba) instead of almond milk!

I added coconut flakes, used coconut flour, added maple syrup (thinking maybe it would thicken the batter) and a little more almond milk, and since after I had gone to the store to get the ingredients I realized that I did not have coconut oil, so I used olive oil instead (probably the major problem here).

I used coconut oil at room temp, I used soy milk instead of almond because that's what I had, and I replaced about 2 / 3c of the white flour with oats because I love oats in my cookies!

This is a tricky recipe but really worth trying and although it was an «unauthorized» substitution at Chez Panisse (I was the rebel... which is why I'm here instead of there nowadays...), I often would replace the almonds with chopped up macadamia nuts, which kept the tart slightly - softer due to the high oil content.

Instead of refined sugar, white flour, eggs, butter, and cream, this cheesecake is vegan, derives sweetness from coconut sugar and maple syrup, and gets its density from macadamia nuts, almond flour, and coconut oil!

Because of my dairy sensitivity I sub-in almond milk for the regular milk and water and do coconut oil instead of butter, but I'm sure the original way is equally delicious!

Nut Butter: Instead of adding oil I added a little crunchy almond butter to form a paste with the dates.

I also used coconut oil instead of the almond milk but I don't think that would make a difference.

1/3 c. olive or vegetable oil (I actually like to use coconut oil instead, me not Elise) 1 c. granulated sugar 3 eggs 2 tsp almond extract 1 tsp pur vanilla extract 3 1/4 cups all - purpose unbleached flour 1 Tbsp baking powder Zest of two oranges 3/4 c. dried cranberries 1/2 c. white chocolate chips Dust the cranberries and chocolate chips with a little of the dry mixture before folding into the dough to prevent clumping and sticking.