Ingredients 2 cups whole grain cereal (flakes or squares)- lightly crushed 2 cups whole oats 1/2 cup pumpkin seeds 1/2 cup sunflower seeds 1/2 cup dried dates - chopped 1/2 cup raisins - chopped 1/3
cup almond nut butter 1/3 cup molasses 1...
Not exact matches
Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3
cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes 1/2
cup coconut oil 1
cup sprouted pecan butter or
almond butter 3/4
cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2
cup almond flour 1 1/2
cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)
Cheese Base 1
cup nuts — cashews,
almonds, or macadamia 2 tablespoons olive oil 3 tablespoon freshly squeezed lemon juice 3 - 4 tablespoon non-dairy acidophilus 1 teaspoon raw honey 1 garlic clove pinch of salt
I have read about blending it but I am making a small portion for one person (one tablespoon of
nut butter to a
cup of soy or
almond milk).
6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2
cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew
nuts 6
almonds 6 candlenuts (or substitute macadamia
nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
I know that 2
cups of ready ground
almonds would use more
nuts than 2
cups of whole
almonds....
1/4
cup raw pumpkin seeds or any
nuts like
almonds, walnuts, pecans, etc. 1/4
cup dark chopped chocolate — chilled 1
cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4
cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch of salt 1.
1
cup all - purpose flour 1
cup old fashioned oats 3/4
cup brown sugar 1/2
cup (1 stick) butter, softened 1 14 - ounce can sweetened condensed milk 1
cup semi-sweet chocolate chips 1/2
cup sliced
almonds (or other
nut of choice)
I'm allergic to
almonds, so do you think this would work with 2/3
cup of another hard
nut?
1 17 - oz package of puff pastry, thawed 6 tablespoons better, melted 2
cups heavy cream 3
cups milk (I used whole) 1/2
cup sugar 1 1/2
cups chopped
nuts (pistachios,
almonds, hazelnuts) 1/2
cup shredded coconut, unsweetened 1/2
cup golden raisins 1 teaspoon cinnamon, for dusting
Berry and
Nut Muesli Slice (makes 12 - 15 slices) 2
cups almond flour 1/2 tsp.
• 1/4
cup coconut oil • 1/2
cup coconut sugar • 1 large egg • 1 tsp vanilla • 1.5
cups almond meal • 2 T arrowroot starch • 2 T coconut flour • Pinch salt • 1/4 Tsp baking soda • 1/2
cup soy free chocolate chunks (or a good bar chopped up) • 1/2
cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2
cup fresh cherries (pit and cut in half)
I usually add a
cup of dried fruit, such as raisins, or chopped dates, prunes, or figs, as well as a
cup of chopped
nuts, such as walnuts, pecans, or
almonds.
If you're working with anyone that has a
nut allergy then omit the ground
almonds and use a little under 1/4
cup additional coconut flour.
Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3
cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped
almonds (or, use local hazelnuts instead, or omit the
nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped
almonds / Cake is tender until completely cooled so handle with care.
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.
Men 2 scoops of protein powder 1 - 2
cups of vegetables (like spinach, which doesn't affect the taste) 2 handfuls of fruit (fresh or frozen) 2 tablespoons of healthy fat (a
nut butter or seed for example) Mixer (
almond milk, regular milk, water — your choice)
1/2
cup berries or unsweetened cherries (nutrition stats done with blueberries) 1 large handful (1 ounce) spinach 1/4
cup unsweetened
almond milk or kombucha 2 T. chopped
nuts (nutrition stats done with pecans) 2 t. finely shredded unsweetened coconut 1/2
cup cooked brown rice, cooled (Be sure to check Denise's blog for rice cooking instructions)
1 1/4
cups of All - Purpose Flour (King Arthur Flour is preferred) 1
cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1
cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3
cup of unsweetened applesauce 1/2
cup of light brown sugar 1 teaspoon vanilla extract 2
cups of shredded carrots (I used organic) 1/2
cup of toasted coconut Optional toppings: Raisins, Coconut,
Nuts (walnuts or
almonds) or just leave it plain.
4
cups raw oats (not quick or instant) 3/4
cup unsweetened coconut flakes 1/2 — 3/4
cup chopped
nuts / seeds (I used 1/2
cup sliced
almonds, will add flax seeds next time) 1
cup dried fruit (I used sweetened dried cranberries) 1/4 tsp.
The
nuts are super easy: Simply toast a
cup and a half of assorted raw
nuts (I used
almonds, walnuts and pecans) in a cast iron skillet.
I used a combination of 1
cup tiger
nut flour and 1
cup of
almond flour.
I'm temped to say that the amount of mixture this makes can handle up to 2.5
cups of
nuts, as I managed to sneak in some slivered
almonds (which did coat wonderfully) and had about 2.25
cups with lots of leftover crumbs.
Nut - Free Option: If you'd like to make these nut - free for school lunches or other allergy concerns, substitute 1/2 cup oat flour for the almond flo
Nut - Free Option: If you'd like to make these
nut - free for school lunches or other allergy concerns, substitute 1/2 cup oat flour for the almond flo
nut - free for school lunches or other allergy concerns, substitute 1/2
cup oat flour for the
almond flour.
Nuts: chopped walnuts or
almonds — hand fold into the mixture using about 1/4
cup or so.
Add 1
cup dried fruit (raisins, cranberries, blueberries, papaya, or mango, chopped as needed); 1/2
cup nuts (such as peanuts, cashews,
almonds, or pistachios), salted or not; 1/4
cup pumpkin seed kernels; and 1/4
cup unsweetened dried coconut flakes.
1 egg whisked with 1 teaspoon of water 1/4
cup raw pepitas - pumpkin seeds, for around the eyes and nose 1 Tablespoon Raw
almonds, for the gentleman nose 2 Tablespoons Pine
nuts, for the teeth 1 Tablespoon Cashews, for mustaches 2 Tablespoon Golden Raisins, for eyeballs 1 Tablespoon Cranberries, for eyeballs, lips, and chicks 1 Tablespoon Dark chocolate chips, for eyeballs 1 Tablespoon White chocolate chips, for eyeballs
I too had very wet batter and did not have enough
almond flour so I ended up finely chopping (using cuisinart) about 1
cup nut into almost flour to dry it out.
Necessary Ingredients: - Mango -3 (Medium Size) Milk - 1 liters, Sugar - 1/2
cup, Cashew
nuts — 7 - 8
Almond - 7 - 8 Pistachio - 7 - 8 Cardamom - 4 How To Make Mango Barfi: - Wash the mangoes before making...
Ingredients: 1.5
cup raw
almonds 1
cup dates 1/2
cup peanut butter (or
nut butter of choice) Heaping 1/4
cup cocoa powder
1 can coconut milk (not light), or 1 3/4
cup cream 6 eggs 3 tablespoons honey 1 teaspoon vanilla bean powder or 1 tablespoon vanilla bean extract 2
cups blanched
almond flour 1
cup macadamia
nut flour (or use all
almond flour) 1/2
cup arrowroot or tapioca flour, or equal amounts of both (omit for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
1/4
cup ground
almonds (this can be omitted and a flour used in it's place, or another
nut used but it does make the cake more deliciously gooey so I recommend it!)
If you'd like a chunky
nut - butter, stir in 1/4 -1 / 2
cup chopped
nuts (walnuts, pecans,
almonds...).
Ingredients Cookie Dough: 2/3
cups almonds, 1/3
cup Brazil
nuts (For tree
nut allergies use sunflower or pumpkin seeds) 1
cup pitted prunes 1 teaspoon Organic Vanilla Extract Lemon Cheesecake Filling: 1 1/2
cups cashews (For tree
nut...
For my 2
cups of
nuts etc I use: sliced
almonds, chia seeds, pumpkin seeds & sunflower seeds.
1
cup Beet Puree 1/3
cup coconut sugar (sub any sugar) 1/4 agave netar 1/4
cup coconut oil, melted 2 eggs 1.5 tsp baking soda 1/4 tsp salt 1/2 tsp vanilla extract 1/2 tsp coffee extract (optional) 1/4
cup + 2 tbsp coconut milk (sub
almond, rice or soy milk) 1/2
cup cocoa powder 1 1/4
cup whole wheat flour 2 tbsp corn starch 1/2
cup chocolate chips 1/2
cup mixed
nuts / seeds for topping (pecans, pumpkin seeds and hazelnuts is what I chose)
1
cup almonds 1/2
cup macadamia
nuts + extra for topping 1
cup medjool dates, pitted 1/2
cup coconut flakes + 2 tablespoons warm water, if needed + coconut oil for greasing
1 1/2
cups chopped
nuts, your choice (I used a combination of sunflower seeds, whole
almonds, cashew pieces, peanuts and hempseeds)
Combine 1/2 a banana, 1 tablespoon
almond butter, 1 tablespoon of vegan protein powder, 1/2
cup of chopped kale, 1/4
cup coconut yogurt, 1/2 tablespoon flax seeds, 1/2 tablespoon hemp seeds, and 3/4
cup of
nut or coconut milk.
What's in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5
cups cubes)-- 4 large eggs — 1 1/2
cups vanilla
almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3
cup roughly chopped raw
nuts and seeds (I used
almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
Ingredients Cookie Dough: 2/3
cups almonds, 1/3
cup Brazil
nuts (For tree
nut allergies use sunflower or pumpkin seeds)...
What's in it: 3 apples (a firm apple like honey crisp or granny smith are easiest to slice with the mandolin) Ground cinnamon, to taste Pinch of salt, to taste (optional) For the dip: 1/3
cup plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or
almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped
nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed
1
cup all natural smooth peanut butter or
almond butter — make sure you have fully stirred the
nut butter (the oil naturally separates from the ground
nuts and needs to be smoothly integrated)-- this will assist in avoiding oily runoff
1/2
cup almond meal 5 TBS
almond nut butter 1/2
cup tahini 8 drops liquid stevia 1
cup chopped
nuts,
almonds, cashews, brazil
nuts, hazelnuts 1/2
cup coconut flakes 1/4
cup sesame seeds plus extra for coating
One
cup of
nuts and 3/4 scoop of powder divided by 12 is defenitely not much and there is little to none in cacao,
almond milk and dates.
1/4
cup nut butter (I used
almond for these, but cashew in my original cookie dough recipe - both are great!)
For a
nut free frosting option, substitute the 1/4
cup of
almond butter for 1/4
cup softened coconut butter.
ingredients: 1/4
cup pine
nuts 1/4
cup almonds 5 gloves garlic, chopped 6
cups fresh basil, packed 1 tsp.
Add 100g cubed feta, followed by the seeds of 1/2 a pomegranate, ⅛
cup of mixed
nuts and seeds of your choice (I used pumpkin seeds and
almonds), and lastly a sprig of mint into each jar.
Would I still use 3
cups if using
almond flour instead of grinding whole
nuts?