Not exact matches
I went crazy for their
almond butter and puffed quinoa chocolate bars (seriously best thing ever), their
walnut fudge brownie and their cookie dough truffles.
Pingback: Recipe - The ultimate nut
butter:
almonds, cashews &
walnuts with cinnamon, dates & coconut oil Just Food Blogs Scoop.it -LRB--RRB-
Breakfast was the last of my overnight cottage cheese blueberry pancakes, with
almond butter syrup and
walnuts and a spicy egg on the side.
1 apple 1/4 cup peanut
butter 1/4 cup
almonds, sliced 1/4 cup
walnuts, chopped 1/4 cup shredded coconut 1/4 cup chocolate chips
I've also tried it with whole flaxseeds, rather than the meal,
almond butter instead of peanut
butter,
walnuts instead of
almonds — the possibilities are endless!
With
almond flour and
almond butter in so many recipes these days, I am really enjoying a break from
almond milk, and instead drinking this simply satisfying
walnut milk.
When I blended this up, I cut back on the
almond butter (I used only one tablespoon, and I also used
walnut butter instead) and added more kale.
And all you need is 5 mins MAX Ingredients -2 / 3 scoops Rolled Oats -1 / 2 Cup
Almond Milk -1 Granny Smith Apples Chopped -1 Tbsp Cinnamon -1 / 2 Cup Frozen Berries -1 / 2 tsp Vegan
butter / Coconut oil Optional Nuts (
Almonds /
Walnuts) 1 Tbsp Sugar Step 1: Prepare oatmeal as said on label of QuickOats box.
Filed Under: breakfast, dinner, gluten free, paleo, recipe Tagged With:
almond butter, apple, avocado, chicken, chorizo, fall, pesto, shrimp, sponsored, sweet potato,
walnuts, winter
1 - 2T Rapeseed oil 1 Onion, finely chopped 2 Cloves garlic, minced 1 t Ground cumin 1t Ground coriander 1T Peanut
butter 1 - 2t Sriracha hot sauce salt + pepper 425g / 14oz Can Borlotti beans, rinsed + drained 1C
Almond meal (whole
almonds finely ground in a food processor) 1 / 2C Finely chopped nuts (I used hazelnuts +
walnuts) 1/2 -3 / 4C Wholemeal breadcrumbs
Now I know you're a fan of Mr
almond butter, but I think this
walnut spread might just be your new toast topper go - to.
They used a series of nut - based products, like
almond flour,
almond butter, and
walnuts, mixing them with sweet things like maple syrup, honey, and raisins.
No Bake Cranberry Coconut Energy Bites 1/2 cup cranberries 1/4 cup finely chopped
walnuts 1/2 cup gluten - free rolled oats 1 cup unsweetened coconut shreds or flakes 1/4 cup ground flaxseed 3/4 cup natural, unsalted
almond butter 1/4 cup pure maple syrup
Recipe by thekitchn.com Check full recipe at thekitchn.com Ingredients: baking powder, brown sugar,
butter, chocolate, egg, egg yolk,
almonds, salt, vanilla extract,
walnuts, finely, flour,...
And here's a pro tip for you: the texture of
walnuts is softer than
almonds, so if you want to make nut flour or nut
butter but don't have a high - quality food processor that can finely crush
almonds, it'll be easier to use
walnuts.
Serves 8 cookies 1 apple 1/4 cup peanut
butter 1/4 cup
almonds, sliced 1/4 cup
walnuts, chopped 1/4 cup shredded coconut 1/4 cup chocolate chips Full instructions: DIY Apple Cookies
If you'd like a chunky nut -
butter, stir in 1/4 -1 / 2 cup chopped nuts (
walnuts, pecans,
almonds...).
Since I didn't have all of the ingredients I made a couple of changes — I used
almond butter (Artisana raw organic) instead of
almond flour (same quantity), i used a full teaspoon of cinnamon and baking powder, I added 1/4 cup of chopped
walnuts.
There is a lot going on here, shredded coconut, crunchy
walnuts, collops of
almond butter, chunks of banana and a topping of chewy pieces of dried banana.
Work Day Lunches Aubergine & Pickled Lemon Farro Beetroot & Tahini Quinoa Black - eyed Bean, Fennel & Sweet Potato Salad with Blood Orange Dressing Buckwheat with Sundried Tomato & Aubergine Celeriac & Beetroot Stew with Buckwheat Chickpea & Butternut Squash Tagine Courgette, Olive & Mint Quinoa Pilaf Creamy Mushroom Quinoa Farro with Basil & Roast Vegetables Freekeh & Roasted Cauliflower Pilaf Freekeh Tabbouleh Freekeh with Smoked Butternut Squash & Caramelised Onions Giant Couscous Greek Salad Leek, Sweet Potato & Aubergine Curry Lunch box Lentils Millet with Fennel, Pepper & Chickpeas Pearl Barley Risotto with Shiitake Mushrooms & Butternut Squash Puy Lentil & Aubergine Casserole Puy Lentils with Beetroot & Hazelnuts Quinoa with Black Beans & Vegetable Ceviche Quinoa with Moutabel Red Rice Spring Salad Rocket & Avocado Millet Risotto Super Grain Salad with Smoky Hummus Warming & Zesty Carrot &
Butter Bean Curry Wild Rice with Aubergine, Fennel, Mint &
Walnuts Weekend Wholesome Aubergine & Puy Lentil Falafel with a Tomato - Tahini Sauce Baked Aubergines with Ginger & Miso Beetroot, Halloumi & Fennel Kebabs Black Bean Burgers Butterbean & Roast Pepper Loaf Celeriac & Puy Lentils with Hazelnut Dressing Courgette Fritters Gardener's Pie Gnocchi with Summer Vegetables & Lemon - Cashew Sauce Middle Eastern Quinoa Burgers Mushroom & Hazelnut Buckwheat Burgers Pasta with Kale, Mint & Hazelnut Pesto Pumpkin & Cashew Nut Bakes Pumpkin with Coconut Dressing & Vegetable Ceviche Sweet Potato & Aubergine with Tahini Dressing and Green Beans Thai Nut Roast Thai - style Sweet Potato & Mushroom Kebabs Tomato, Basil & Red Onion Tart Snacks, Salads, Soups & Side Dishes Beetroot Fritters Borlotti & Beetroot Dip Caramelised Chicory Carrot Salad with Rosewater Dressing Celeriac & Beetroot Stew with Buckwheat Chia Flatbreads Chickpea Chips Chilli & Rosemary Biscuits Creamy Pepper & Sundried Tomato Sauce Cucumber & Fennel Salad Flageolet Beans with Thyme & Mushroom Involtini Jerusalem Artichokes & Mushrooms with Truffled Gremolata Leek, Chickpea & Fennel Soup Mediterranean Vegetable Soup Moroccan Pearl Barley Salad Potato Salad with Pistachio Mayonnaise Roast Beetroot & Chickpeas with a Ginger Dressing Roasted Cauliflower & (leftover) Cheese Soup Roasted Cauliflower with Samphire & Dill Roasted Pepper & Creamy
Almond Soup Romesco Sauce Rye Flatbreads Smoky Butterbeans Sprouts with Chestnut
Butter Tropical Carrot Soup Puddings Apricot Muffins Chocolate Cherry Flapjacks Chocolate Hazelnut Shots Chocolate Truffle Cakes Christmas Pudding Christmassy Granola Flourless Chocolate Orange Cake Hazelnut Maca Cookies Lemon Shortbread Lemon Tart Mango & Passionfruit Flapjacks Mince Pies (Vegan) Pear & Honey Cake Plum & Fig Crumble Plum Frangipane Tart Rhubarb Muffins
Nut
Butters: Venture beyond peanut
butter and check out
almond,
walnut, hazelnut, or cashew
butter.
Topping: 1/2 cup
walnuts, chopped 1/4 cup
almonds, chopped 1/3 cup whole wheat flour 1/3 cup brown sugar 1 teaspoon cinnamon 1/4 cup
butter
-LSB-...] or other nuts —
walnuts, pecans, etc. 6 tablespoons
almond butter or other nut / seed
butter (pumpkin seed
butter would work great here) 2 tablespoons ghee at room temperature or coconut oil, melted 1/4 cup honey -LSB-...]
You can always use
almond,
walnut or coconut
butter.
I tried (and quickly devoured) this cashew
butter, but Wise Choice Market also sells soaked
almond butter, pecan
butter,
walnut butter, and mixed nut
butter.
First and foremost, the
almond butter had to have good flavor: toasty, nutty, and distinctly of
almonds; with zero trace other flavors — one of our samples tasted remarkably like
walnuts (not bad, just not what you expect from
almond butter).
1/3 cup of nuts (I used a mix of
almonds and
walnuts) 1/3 cup of hemp seeds 1/3 cup of gluten free oats 1/4 cup of
almond butter (or nut
butter of your choice) 3/4 cup of dates (about 10 - 12) 2 tsp of maple syrup
Ingredients for Backlava Recipe: 1 pkg phyllo dough; thawed according to package instructions 2 sticks melted unsalted
Butter 1 lb (about 4 cups or 3 3/4 cups chopped)
walnuts,
almond, pistachio and pecans finely chopped
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)
~ Sweet potato + Bacon ~ Sweet potato + Leafy greens, especially kale and spinach, and salad greens, especially arugula and mâche ~ Sweet potato + Beans, especially black beans ~ Sweet potato + Chickpeas ~ Sweet potato + Lentils ~ Sweet potato + Maple syrup ~ Sweet potato + Chicken ~ Sweet potato + Pork ~ Sweet potato + Miso ~ Sweet potato +
Butter ~ Sweet potato + Tahini ~ Sweet potato + Nuts, especially
walnuts and
almonds ~ Sweet potato + Potato ~ Sweet potato + Sage ~ Sweet potato + Olives ~ Sweet potato + Anchovies ~ Sweet potato + Herbs, especially cilantro and chives ~ Sweet potato + Citrus, especially lemon and lime ~ Sweet potato + Avocado ~ Sweet potato + Carrot ~ Sweet potato + Quinoa ~ Sweet potato + Feta cheese ~ Sweet potato + Broccoli and cauliflower
Nevertheless, the base and top layer offers an addictive crunch, starring oats, toasted maple
walnuts, pecans, and
almonds, and creamy
almond butter!
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.
TOPPINGS: 8 oz brie cheese 1 cup
walnuts SAUCE: 1/2 cup
butter 1/2 cup Swerve Confectioners (or xylitol) 1/2 cup unsweetened
almond milk OPTIONAL: 1/2 tsp guar gum (thickener)
I skipped the whole
walnuts and instead warmed some
almond butter with the coconut oil in a heatproof bowl and whisked until smooth.
Add a variety of artisanal granola mixes, organic dairy, organic oatmeal, heirloom apple sauces or small - batch
almond or
walnut nut -
butters to your box and jump start the morning!
I didn't have all the ingredients, so I used
almond butter and chopped
walnuts instead of peanut
butter & peanuts.
But you could use ground
walnuts with
almond butter, ground pecans with sunflower seed
butter... whatever floats your boat.
6 egg yolks, lightly beaten 2/3 cup sour cream 1 teaspoon pure vanilla extract 1 2/3 cups sifted cake flour 1/3 cup unsalted roasted pistachios, finely ground 1 cup superfine sugar 1 (3 1/2 ounce) package Jell - O instant pistachio pudding mix 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 12 tablespoons unsalted
butter, softened to a cool room temperature 1 tablespoon
almond extract or 1 tablespoon
walnut oil powdered sugar for dusting
Ingredients, Nut
Butter Buddha bar: (* Organic) Dark Chocolate * (Evaporated Cane Juice, Cocoa
Butter, Chocolate Liquor, Soya Lecithin), Organic Coconut Syrup *, Raw Cashew
Butter *, Hemp Protein Concentrate *, Brown Rice Protein *, Inulin Powder (Dietary Fiber) *, Sunflower Seed
Butter *, Tapioca Syrup *, Raw
Almonds *, Raw Cashews *,
Walnuts *, Raw Sunflower Seeds *, Inulin * (Dietary Fiber), Sea Salt.
Ingredients, Chocolate Brownie Bar: (* Organic) Dates *, Agave Nectar *, Cashew
Butter *, Cocoa *, *
Almonds *,
Walnuts *, Brown Rice Protein *, Pea Protein *.
1) 2 1/2 cups of
almond flour /
almond meal 2) 2 teaspoons of baking powder 3) 1/2 teaspoon of ground cinnamon 4) 1/4 teaspoon of salt 5) 1 cup of mashed bananas (around 2 medium - sized bananas) 6) 4 large eggs 7) 1/4 cup of honey 8) 1/4 cup of
butter or coconut oil (melted) 9) 2 teaspoons of pure vanilla extract 10) 1/2 cup chopped
walnuts 11) 1/2 cup of chopped dark chocolate bits
1 cup
butter, softened 1/2 cup granulated sugar 1/2 cup light brown sugar 1 teaspoon vanilla extract 1/2 teaspoon
almond extract 1 (3.4 ounce) package instant pistachio pudding (dry mix) 2 eggs 2 1/4 cups cups all - purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup dark chocolate chips 1/2 cup green M&M s 1/2 cup chopped
walnuts green food coloring * optional
1) Pre-heat oven to 350 deg Fahrenheit (175 deg cel) 2) Generously grease a square or rectangle baking tin with
butter 3) Place chopped dark chocolate in a heat - proof bowl 4) Melt
butter in a small pan and then pour melted
butter over chopped chocolate, stirring until chocolate is completely melted 5) Add the sugar and mix well until sugar is dissolved 6) Add in the eggs and beat well, followed by vanilla extract until well - combined 7) Gently mix in the dry ingredients (
almond meal, cocoa powder, baking powder and salt) 8) Pour batter into the greased baking tin, and spread out evenly 9) Sprinkle chopped
walnuts evenly over the batter 10) Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean 11) Remove from oven and allow to cool completely before cutting into squares
1 Tbsp coconut
butter (oil), melted 1/2 cup shaved cacao
butter 1/4 cup shaved cacao paste 1/4 to 1/2 cup cacao powder (more powder used, the darker the chocolate) 2 Tbsp maple syrup 3 Tbsp Rapidura (I used Succanat and it was too grainy even with grinding it) 2 drops Medicine Flower Black Cherry extract 1/2 tsp vanilla extract (or 2 drops Medicine Flower Vanilla extract) 1/2 tsp sunflower lecithin 2 Tbsp sunflower seeds (soaked 2 hours and dehydrated) 1 Tbsp hemp seeds 1/8 cup raisins 1/4 cup dried cherries (optional) 2 Tbsp coconut, shredded (optional) 1/4 cup combined
almonds and
walnuts, smashed (soaked overnight and dehydrated first) 1/8 tsp sea salt
The reason for
walnut butter was because I am allergic to
almonds.
1) 200g of dark chocolate, roughly chopped 2) 175g of
butter 3) 170g of brown sugar 4) 4 eggs 5) 1 teaspoon of pure vanilla extract 6) 1/2 cup of
almond meal 7) 2/3 cup of unsweetened cocoa powder 8) 1 1/2 teaspoons of baking powder (or 1 teaspoon of baking soda) 9) 1/2 teaspoon of salt 10) 1/2 cup chopped
walnuts, for garnish
of peanut
butter and 1/8 C. of softened
butter 1/8 C. of
almond flour Ground
walnuts Goji berries instead of craisens
Yields: one 9 × 5 loaf for the dough: 2 tbsp extra-virgin, unrefined coconut
butter 1/3 cup unsweetened
almond milk 1/3 cup pumpkin puree 1/4 cup brown sugar 1 package instant dry yeast 1 cup all - purpose white flour 1 cup white whole wheat flour 1 tsp pumpkin spice mix 1/2 tsp salt for the filling: 2 tbsp extra-virgin, unrefined coconut
butter 1/4 cup brown sugar 1/4 cup roughly chopped
walnuts 1/2 cup sweetened shredded coconut In a medium cup, microwave the
almond milk and coconut
butter -LCB- for the dough -RCB- until warm to the touch.
We love that all of the nut and seed
butters are handcrafted in small batches in Oakland, Calif., using quality ingredients, including
walnuts and
almonds straight from California.
almond flour, brown sugar,
butter, chocolate, dark chocolate, eggs, gluten free, nuts, pecans, salt, sugar, sweet,
walnuts