Sentences with phrase «cup almond flavored»

Makes about 40 ounces Ingredients 12 ounces frozen, pitted sweet cherries 1/2 ripe California Avocado 2 cups milk (or substitute unsweetened almond or soy milk) 1/4 cup almond flavored simple syrup (or substitute plain simple syrup, plus 1/2 — 1 teaspoon almond extract) 1 teaspoon vanilla extract 10 ice cubes Directions Place all of the ingredients in a blender and blend at high speed until creamy and smooth.

Not exact matches

You could substitute either recipe with a 1/2 cup of almond butter (it may be hard to get a smooth batter with whole almonds); the flavor will be altered slightly, but I bet they will still taste great:)!

3 tablespoons buttermilk (this is important; it helps with the airiness) 3 tablespoons vanilla brown rice protein pow (I used Growing Naturals protein pow) 4 tablespoons Cinnamon roll flavored whey protein powder (could sub with vanilla whey) 6 egg whites 1/3 cup almond milk (could sub with any milk) 6 tablespoons amaranth flour (again, feel free to sub this with oat flour, ground oats, quinoa flakes, or almond butter) 1/2 tablespoon baking powder 2 tablespoons cinnamon 1 teaspoon vanilla essence

1/2 cup of almonds 1/2 cup of walnuts 1/2 cup of cashews 1 tbl maple syrup or 1 pitted Medjool dat 1 tbl of raw cacao powder (you can add up to 2 for a more intense flavor) 1 tsp of ground cinnamon 1 pinch of salt (I used pink Himalayan) 3 cups of purified water

I like the flavor enough to even mix it with a cup of almond milk and drink it that way.

1 and 1/4 cup of almond milk (I used toasted coconut unsweetened milk)-- cashew, coconut or whatever you use I scoop of Vega One coconut almond flavored nutritional shake powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful of baby spinach leaves 1 tablespoon of Justin's maple almond butter 1 teaspoon of raw cacao nibs 1 teaspoon of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon of coconut flakes plus more for garnishing

Merge the flavors or coconut and dark chocolate with these almond butter cup cookies.

1 pack Vanilla APS vegan protein powder (see Note for subs) 3 tablespoons coconut flour 3/8 cup almond milk 1/4 cup pumpkin puree (or a mushes banana if you want to make them banana - ish) 1 teaspoon butterscotch flavoring 5 squares 85 % dark chocolate

A couple of things though, I used almond flour / meal (1 1/3 cup as recommended) and instead of honey or maple syrup, I used organic brown rice syrup, used the same amount as listed for maple syrup, AND I added a handful of unsweetened organic coconut flakes for added texture and flavor... turned out PERFECT!!

I used my basic smoothie formula to come up with this Double Chocolate Chai Smoothie: 1 cup liquid like almond milk or coconut water, greens, creamy fruit like banana or mango, additional fruits and veggies, a little healthy fat, a little protein, a little fiber, a little stevia, additional nutrient boosters like cacao, maca, goji, acai, etc., and spices and / or flavorings.

Ingredients: 2 1/2 cups all - purpose flour 2 tsp cornstarch 1 1/2 tsp baking powder 3/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/2 tsp salt 3/4 cup butter, softened 3/4 cup granulated sugar 3/4 cup light - brown sugar 1 large egg 1 large egg yolk 3 Tbsp sour cream 1 tsp vanilla extract 1/4 - 1/2 tsp almond extract (use a 1/2 if you want a slightly more noticeable almond flavor) 1/4 cup granulated sugar 1 1/4 tsp cinnamon

Cake: 2 2/3 cup all - purpose flour 1/3 cup cornstarch 2 cups granulated sugar 1 tablespoon baking powder 1/2 teaspoon Kosher or sea salt 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled slightly 1/4 cup neutral - flavored oil (I like canola) 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract (optional) 1 1/2 cups milk (not skim or fat - free) 1/2 cup full - fat sour cream 4 large egg whites, room temperature

And for those guests who still had room for more, the waiters served cups of strong black tea, flavored with fresh lemon and fruit preserves, along with sticky - sweet Central Asian honey - almond confections and small glasses of Georgian brandy.

1/4 ounce marijuana flower tops, deseeded (available from medical marijuana facilities) 1 cup minced dates 1/2 cup raisins 1/4 cup ground walnuts 1/4 cup ground almonds 1 teaspoon ground nutmeg 1 teaspoon anise seed 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 cup honey 1/2 cup orange flower water, or substitute any flower - flavored water 2 teaspoons ghee, recipe here Sesame seeds for garnish

Ingredients Crust 1 Frozen Pie crust (take out when preheating the oven) Topping 2/3 cup flour 1 tsp almond flavoring 1/2...

1 (15 - ounce) box gluten - free yellow / vanilla cake mix (heaping 2 cups) 5 tablespoons unsalted butter, chilled, or non - hydrogenated vegetable shortening 1 extra-large egg, room temperature 1/3 cup almond milk or milk of choice 1 teaspoon pure vanilla extract 1/2 teaspoon pure lemon flavoring (not lemon juice)

What's in it: GREENZ - 2 cups (like arugula, kale, mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think of!

Here's how to make a green smoothie of your own: 2 cups almond milk (soy or rice work well too) 1 frozen banana (remove the peel, cut into 1 - inch slices, and freeze in a plastic bag overnight) 1 cup of frozen berries (strawberries, blueberries, raspberries, and / or blackberries, etc) 1 Tbs flax seeds 1 scoop rice protein powder (soy or hemp work well) Greens: spinach has the mildest flavor and for a beginner, I would recommend starting with 1/2 cup.

1/2 cup Navitas Naturals Turmeric - Tamari Almonds (or another similarly flavored almond of your choice)

1-1/2 cups powdered sugar, sifted 1/3 cup cocoa, sifted 1/2 teaspoon vanilla or 1/2 teaspoon peppermint extract 2 - 4 tablespoons water or non-dairy milk (almond milk adds a subtle touch of special flavor)

First bag together and shake until very well blended: 2 cups Saco dry buttermilk powder 5 tablespoons baking powder 2 tablespoons baking soda 1/4 cups vanilla powder (commercial baking product) already mixed into 1 1/4 cups sugar 3 tablespoons salt 1/4 cup barley malt powder OR 1/4 cup malted milk powder 1/2 cup cornmeal 1/2 cup oatmeal flour or ground oatmeal OPTIONAL 1 cup ground almonds, adds fiber and flavor OPTIONAL 2 tablespoons cinnamon, cardamon, mixed sweet spices or pumpkin pie spice Then add, shake and mix well: 2 cups White Whole Wheat flour or whole wheat pastry flour, 1/2 pound 1 1/2 cups buckwheat flour 1 cup corn flour (This helps tenderness - is hard to find - very very fine cornmeal) Finally, add and mix / shake well: 8 cups unbleached all purpose flour, 2 pounds

Ingredients: 1.5 flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp water) 1/4 cup olive oil 1/4 cup maple syrup 3/4 cup pumpkin puree (not pie filling) 1/2 of a medium ripe banana, mashed 1/2 cup of coconut sugar — you can sub brown sugar but the coconut sugar gives it a deep, rich flavor 1/2 tsp sea salt 2 tsp baking soda 2 tsp pumpkin pie spice 1 tsp ground cinnamon 1/2 cup water 1 cup + 1 Tbsp gluten free rolled oats 1/2 cup + 1 Tbsp almond meal (ground from raw almonds) 1 1/4 cup gluten free flour (I used Bob's Redmill) Optional: Topped with pepitas and walnut pieces

PEANUT BUTTER FROSTING: 1 cup Almond Milk 1/4 cup Full - Fat Coconut Milk 1 1/2 cups Dry Sweetener (I used 1 cup coconut sugar & 1/2 cup Erythritol) 1 1/4 cups Peanut Flour 1 teaspoon Vanilla Flavored Stevia Extract

2 1/2 cups all - purpose flour 1/2 cup almond flour 1 tablespoon baking powder 1 teaspoon baking soda 2 teaspoons salt — * the extra salt is key to this batter's awesome flavor 1 lb very ripe strawberries, hulled, halved and sliced thin 3 tablespoons honey 1 tablespoon + 1 teaspoon vanilla extract 1 vanilla bean pod, scraped 1 1/2 cups Chosen Foods avocado oil 1 1/2 cups organic granulated cane sugar, plus more for sprinkling Zest from 2 lemons 1 1/2 cups plain whole milk yogurt 4 large eggs 3 tablespoons poppyseeds

3/4 cup coconut flour, 1 stick (1/2 cup) of butter - cut up, 3 T honey, and I added a drop of almond emulsion for flavoring.

Naturally, s» mores cups were born and since then I've tinkered with the recipe and have come up with a variety of different flavor combinations (white chocolate with cherries and almond meal, bananas and caramel with shortbread cookies, etc).

1 cup milk (skim milk or unsweetened vanilla almond milk are both great, but any milk substitute will also work — just be aware that slight flavor changes will come with any major substitutions!)

Choose from cups, bites, and tarts with flavors such as dark chocolate espresso, meyer lemon, chocolate almond butter, and coconut vanilla creme.

To add that extra flavor and creamy texture to the scones I used 1/2 cup of grated almond paste and 1/3 cup of butter.

1/2 cup almonds, finely chopped 1/2 cup chia seeds 1/2 cup almond or any nut butter 1/4 cup protein powder (any flavor) 1/4 cup cacao nibs (optional) or hemp hearts 1/4 cup raw honey 1 teaspoon vanilla extract 1/8 teaspoon salt 3 tbsn lemon juice Add more protein powder if mix is too moist.

Now, that I have mastered making almond butter and nut / seed butter cups in my high powered blender, I can't stop creating different flavors and recipes in my kitchen.

You could substitute 1/2 cup of cashew butter if you have that on hand, or almond butter (although that will alter the flavor slightly).

- 3/4 cup almond milk - 1/2 cup ripe strawberries - 1/4 cup Bob's Red Mill Creamy Buckwheat Hot Cereal - 1 Tbsp strawberry jam (adds a boost of strawberry flavor)- 2 Tbsp freshly ground flax seed - 1 Tbsp Tocos (substitute: almond or cashew butter)- stevia to taste (optional)

Not only does it taste amazing, one cup of vanilla - flavored, unsweetened almond milk only sets you back 30 calories.

I've also had luck masking the flavor of adaptogens by swapping the banana for 1/2 cup frozen blueberries, replacing vanilla extract with almond extract, and using almond milk in lieu of coconut milk.

Heat 1/4 cup olive oil in a large skillet over medium - high and cook 1/2 cup coarsely chopped raw almonds (roasted will give you an overwhelming flavor, so stay away from those), tossing frequently until lightly golden for about 1 — 2 minutes.

1 -9 inch baked pie shell 2 cups of chocolate chips (I used milk chocolate — but I think I would prefer semisweet) 1/3 cup of powdered sugar 1 cup of milk 1/4 cup of butter 1 tsp almond flavoring 1/2 cup almonds

2 cups almond milk (unsweetened original flavor; look for brands with the fewest ingredients and no carrageenan or gums)

Half a cup of oats 2 scoops of protein powder (flavor per choosing) Half a cup of dried fruits per choosing Half a cup of water Almonds (1/4 cup)

Ingredients: 2 cups of almond or coconut milk (unsweetened) 1 serving of protein powder (flavor of your choice) additions nuts all... Read More»

4 strips turkey bacon 1/4 cup flaxseed meal 1/4 cup almond meal 1/4 cup protein powder (I used Garden of Life protein powder, but I bet this would be great with lots of different kinds — just be aware that if you use a flavored one it will change the taste) 1 tsp cinnamon A shake or two of sea salt 1 tsp maple extract 1 extra large egg 1/4 cup egg whites 1 T coconut oil, melted

Flavor Variations: Add 1/2 cup strawberries for strawberry almond milk, 1 - 2 TBSP cocoa powder for chocolate almond milk, or any other flavor you can imFlavor Variations: Add 1/2 cup strawberries for strawberry almond milk, 1 - 2 TBSP cocoa powder for chocolate almond milk, or any other flavor you can imflavor you can imagine!

1 1/2 cups unsweetened almond milk 1 scoop SFH Vanilla Protein Powder (tastes like cake batter — it's grass fed whey, the only whey protein I've found I can assimilate — any vanilla flavored protein powder would be fine though) 1 - 2 handfuls mixed baby greens 1 Tablespoon peanut butter (or other nut butter of your choice) 1/2 cup fresh blackberries 1 tsp Seed and Sprout Mix (or seeds you have on hand like chia, hemp, flax — no need to be super specific, this is just what I used)

You can add flavoring or different colors to the macaron shells, to make chocolate all you have to do is remove 1/4 cup of the almond flour and replace with unsweetened cocoa powder.

2 Rudi's gluten - free plain tortillas 1/2 cup mini chocolate chips or chunks 2 - 3 tablespoons natural peanut butter or almond butter (my preference), room temperature 2 - 3 tablespoons jam, any flavor 4 - 5 strawberries cut into small chunks 16 mini marshmallows

Ingredients: 1/2 cup steel - cut oats (use gluten - free, if desired) 1 1/2 cups vanilla - flavored non-dairy milk (such as coconut, almond, rice, etc. — I used coconut milk) 1 small carrot, grated 1/4 small zucchini, peeled and grated (I used a little -LSB-...]

Ingredients 1 head cauliflower, cut into smaller chunks 1 leek, with white and light green portions sliced 3 small yellow potatoes, cut into small pieces 1 TBSP coconut or olive oil Salt & Pepper 1 TBSP coconut oil 2 cloves garlic, minced 4 cups vegetable broth 2 cups almond milk 1 TBSP nutritional yeast (optional, but adds a nice flavor!)

1/2 cup chia seeds 2 cups plant - based milk (almond, cashew, hemp, coconut) 3 tablespoons pure maple syrup 1/2 teaspoon pure vanilla extract pinch of sea salt 1 — 1 1/2 cups sliced strawberries, sliced (or choose any fruit such as mango, peach, pineapple, kiwi, or mixed berries and add optional flavorings or fresh herbs.)

1 1/2 cups almond flour (or any combination of nut flours) * 1/2 cup coconut flour 1/3 cup coconut or unrefined cane sugar 1/4 teaspoon salt 1 teaspoon baking powder 2 eggs (room temperature) 1 1/2 teaspoon almond extract (gluten - free) 1/2 cup coconut oil (use raw if you don't mind a more coconut» y flavor, or refined for a more neutral flavor) 1/4 - 1/2 cup of raspberry jam (or any flavor jam)

Teeccino's Mediterranean flavors contain golden roasted almonds that create a rich, nutty flavor yet don't add any fat to a cup of Teeccino.