If your cashew
butter is on the dry side, add one tablespoon of melted butter (or a little more if needed).
Not exact matches
1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted
butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the
dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all
sides are cooked) 8) At this point, you may need to switch the baking sheets (if you
are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place
on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.
1) Combine the
dry ingredients (almond flour / meal, tapioca flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the
dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little
butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will
be to flip them) 6) Let the pancake cook
on one
side until it automatically unsticks from the pan, then flip it over until the other
side turns golden brown 7) Repeat last step until all the batter
is used up 8) Serve pancakes warm with cut bananas drizzled in honey
If your skin
is on the
drier side, try Eu» genia's Shea
Butter or True Moringa's Moringa Oil, since both
are rich in hydrating oleic fatty acids.
I've heard of almond
butter being a little
on the
dry side if no oil
is used, yet your recipe looks smooth as silk?