Sentences with phrase «better than almond»

I personally like cows milk better in mine too, just works better than almond, at least texture wise.

I think I like cashew butter better than almond butter!

I did try some unsweetened cashew nut milk, and I think that's better than the almond.

This milk is a thousand times better than the almond, as if it were possible.

It's cheaper and I find bakes better than the almond flour you buy in small bags.

The AP GF flour will work better than almond flour or oat flour.

My girls have missed things like pancakes since I put them on a low - grain diet due to some intolerance, and these are so much better than the almond flour pancake I had been making on occasion... so thank you thank you thank you for sharing this.

She's right, they are better than Almond Joy Bars.

Just the 3/4 cup of soymilk (it worked better than almond milk for me).

They're way better than almond butter and jelly.

I find this type of almond flour gives the muffins a better texture and works better than almond meal in this recipe.

I actually really like it (probably even better than almond milk)!

There's nothing better than almond flour, if you ask me!

The other day as we were making breakfast, Joe turned to me and asked, «Is it ratchet that I like peanut butter better than almond butter?»

Honestly, I didn't think anything could taste better than almond butter, but after making this a couple of weeks ago, I just have to say: I was wrong.

Not exact matches

The farm produces around 750,000 pounds of almonds a year and, apparently, because of large demand and good prices, they offer a much better marginal return than cars.

Furthermore, since, as is self - evidently apparent, the classes of beings are, at a command, in motion in a fashion a thousand times more well - ordered than that of an army, each group, from the stars, sun and moon and their motions to the flowers of the almond, displaying the decorations and uniforms the Pre-Eternal All - Powerful One has conferred on it, and the motion He has determined, in a way a thousand times more regular and perfect than that of an army — since this is so, the universe has an Absolute Ruler behind the veil of the Unseen, and its beings look to and conform to His command.

Just made an almond butter to go in you banana and almond smoothie... Can't believe how yummy it is and how easy it is - wish I'd tried this ages ago - so much better than shop bought!!

I especially loved their I am Whole bowl, which is made up of mashed sweet potato, adzuki beans, sautéed kale, housemade kim chee, sea palm, black sesame seed gomasio, teriyaki almonds, garlic tahini sauce and either local brown rice or quinoa — it tasted even better than it sounds too!

I would like to add: make what you can rather than purchasing pre-made, buy from the bulk section (bringing your own jars) as well as warehouse clubs (hemp seeds, almonds) IF it is what you will use, keep the farmer's markets in mind, barter, invest in a pressure cooker or slow cooker, compost.

Since rectifying these 2 mistakes I'm happy to report I'm now making fabulous creamy almond milk, far better than anything shop bought!!

Even now I still spend a lot of time thinking about what to snack on and it usually ends up involving rice crackers with some form of spread — guacamole, almond butter, sun dried tomato type creations etc... I love all these snacks, they're great, but sometimes I think I can do better than rice crackers!

I don't think flavors could get any better than lemon and almond mixed in coffee cake.

Preeety sure things don't get any better than this... smoked almonds + bacon + brittle?!

Sticking to whole foods or using almond or coconut flour to make your own low - carb baked goods is a better strategy than consuming processed gluten - free foods.

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.

Because macarons rely on specific ratios of almonds to powdered sugar to meringue, it is best to use weight rather than volume measurements, which are much less accurate.

The almond butter one is a little better than the plain one but it's still blah.

That looks delicious Gabby and it seems so better suited to make almond butter with macadamia oil than coconut oil, will try your way!

but hopefully someone else will benefit... I have had good luck in almost all cases replacing almond flour with: 1/2 tapioca flour (a bit more than half) 1/2 coconut flour (a bit less than half) 2 extra eggs per 1 cup of flour

The original recipe is still great for anyone who likes baking with almond flour, but I have to admit that I prefer the texture of this version even better than the original.

The buckwheat and almond are both naturally high in protein so they work well here, the almond giving it a slightly softer texture than if you were to use another whole grain flour (quinoa, millet, sorghum).

If using a food processor, it is best to pulse on and off a few times, instead of running the blade constantly, as this will help ensure that you end up with chopped almonds rather than almond butter.

My go to oats are way simpler than this as well; just oats, water, almonds, cinnamon and maple syrup / honey.

Seriously though, there's something about almond butter that is just so much better to me than peanut butter!

In fact I only came across one good problem: Looking at the collection of almond recipes I developed in my long fulfilling years as a cookbook author and cooking demo instructor, I may be getting much more than I bargained for.

I tried to change to almond milk because it has less carbs than cow's milk and since I count carbs (type 1 diabetes =P) I thought it would be better, but my doctors told me to switch back to cow's milk because of the nutrients and all but I might give it another try

p.s I made them one more time and used half almond flour and half almond meal in the crust and the bottom turned out even better than the first round.

Almond butter is also a good fat to have that can provide a lot of creamy goodness, but it's generally more expensive than peanut butter.

Well the brand I use is Almond Bark, also known as vanilla flavored candy coating, is a chocolate like confection made with vegetable fats instead of cocoa butter and with coloring and flavors added, rather than tempered white chocolate with mix ins.

But this is even better than I'd imagined... maple syrup and almond to!

And what perfect timing: With the start of a new year bright with possibilities and resolutions for good luck, good health, and prosperity, there is no better symbol than the almond.

Almond flour is lighter and finer than almond meal and generally better for light and airy baked Almond flour is lighter and finer than almond meal and generally better for light and airy baked almond meal and generally better for light and airy baked goods.

They're made with cashew flour, which is lower in fat than almond flour, and adds a really good flavor!

I love the flavor of pecans but they are considerably more expensive than almonds so I think a combination of the two would work well.

It is perfect in so many ways: gluten free, so easy to make, stores well in the freezer, and it's a little bit healthier than the average dessert thanks to almond meal and the fruit.

And what better way to start the summer off than with Almond Milk Popsicles...

I made your Cranberry, Orange, and Almond loaf following all your directions except I used 2 cups of Whole Wheat Flour and 1 cup of Nutri Blend Flour, the bread turned out better than I even thought!

While the homemade almond milk tasted better than the packaged, the homemade cashew milk was the hands down winner.

I think you could use almond meal as well but you might get a slightly less light cake than with almond flour.