Sentences with phrase «cup almond pulp»

2/3 cup almond pulp (I used pulp remaining from making my own almond milk, feel free to use almond flour or gluten free oat bran)

I used 1/2 cup almond pulp and 1/2 cup hazelnut pulp.

Yields about 4 1/2 cups Almond Sylk and about 2 cups almond pulp.

Not exact matches

Also, add some cinnamon to the mix and lastly, strain it through a sieve in to the cup to catch any almond butter pulp than didn't melt in to the milk and leave yourself a perfectly smooth hot chocolate.

You could increase the almond pulp about 3/4 of a cup, but I wouldn't do much more than that because it'll change the consistency of the recipe too much and it won't hold together.

I found the mixture a bit sweet and «wet» for me, until I used 1 1/2 cups dehydrated almond pulp instead of 1/2 cup damp pulp.

Add 1 cup squash pulp, the almond milk and vanilla extract to a blender.

I used a blender to blend the ingredients though because my food processor [cuisinart 14 cup] was giving me quite a chunky batter and this was before the banana and almond pulp.

Pumpkin Cookies 2 cups basic mix 1/2 cup raw almond butter 1/2 cup freeze dried carrots — ground 1/2 cup date paste 3/4 cup carrot puree (2 carrots, 1/2 cup freshly squeezed carrot juice, 1/2 ″ piece fresh ginger root — all pureed in a high speed blender) 1/2 cup carrot pulp left from making carrot juice 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon each clove 1/8 teaspoon nutmeg

1 teaspoon olive oil 2 large onions, chopped 3 cloves garlic, peeled and sliced thinly 3 sweet potatoes, peeled and chopped into bite sized chunks 1 butternut, peeled, seeded and chopped into bite sized chunks 3 large carrots, peeled and chopped into bite sized chunks Thumb size piece of fresh ginger, peeled and sliced into matchsticks 2 tablespoons ras - el - hanout Vegetable stock — I use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and skin thinly sliced 1/2 cup pitted green olives 2 handfuls fresh coriander, roughly chopped A cupful of roasted almonds, roughly chopped

I used this recipe, but replaced the almond butter with 1/2 cup of packed almond pulp and added 2 Tbsp of almond oil.

If you do not have almond pulp, take enough almonds to make 2 cup of ground almonds and cover with water over night.

To get started, here are 10 recipes that use just a cup or less of leftover cooked almond meal pulp.

Cake Batter 12 ounces soft dates — chopped 1/4 plus 1 tablespoon coconut oil - melted 1 tablespoon vanilla extract pinch of salt 4 cups plain almond pulp left from making almond milk 1 1/2 cup fresh blueberries 1 - 2 tablespoons freshly squeezed lemon juice

If you're feeling adventurous, try making your own by blending one cup of soaked almonds with four cups of water and then straining the liquid from the pulp with a fine mesh bag.

It may seem like a lot of almond pulp — one packed cup of pulp goes into these muffins, which came from one cup of almonds we used to make the almond milk — but consider how often you've added a cup of chopped nuts to a muffin recipe.