* you can make oat flour and almond meal by grinding 1/4 cup rolled oats and 1
cup almonds in a food processor until a fine crumb forms.
Pulse cocoa powder and 1
cup almonds in a food processor until very finely ground, about 1 minute.
butter, a pinch of salt, and remaining 1/2
cup almonds in a food processor until nuts are ground and mixture forms a coarse paste.
Place 1 1/4
cups almonds in food processor.
Not exact matches
Place the oat flour
in a large mixing bowl and process one
cup of
almonds in the
food processor until they form a fine flour.
I noticed some of your other recipes require a
cup of
almonds to be put
in the
food processor until it achieves a flour - like consistency / texture.
Pastry 3/4
cup / 100 g oat flour (or 1
cup / 100 g rolled oats mixed into flour
in a
food processor) 1/3
cup / 50 g rice flour 1/2
cup / 50 g
almond flour 2 tbsp potato starch or arrowroot 1/2 tsp sea salt 90 g / 3 oz chilled butter or solid coconut oil, cut into dices 3 - 4 tbsp ice - cold water
Simply place the
almonds and one
cup of the pumpkin seeds
in a
food processor and blend for a couple of minutes until a smooth flour forms.
1
cup pumpkin seeds — ground into flour
in a
food processor 1
cup brown rice flour 1/2
cup gluten free oat flour 1/4
cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground
in a mortar with a pestle or
in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons
almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2
cup honey or 3/4
cup coconut sugar 1 vanilla bean — seeds scraped out 3/4
cup powdered coconut sugar — for dusting
First place one
cup each of the
almonds, pumpkin seeds, ground flaxseed and sunflowers seeds
in a
food processor and blend for a minute or so until smooth, then transfer the mix to a bowl and stir
in the remaining half a
cup each of pumpkin seeds and sunflower seeds along with the salt, coconut oil and water.
6 tablespoons cold non-hydrogenated vegan margarine, cut into pieces 2/3
cup granulated sugar 1 1/4
cup blanched sliced
almonds, pulsed
in a
food processor into a fine meal 2 tablespoons cornstarch pinch salt 1/4 teaspoon ground cinnamon 2/3
cup plain
almond milk 2 teaspoons vanilla extract 1/2 teaspoon
almond extract 4 pears (Bartlet or Bosc), peeled, cored and sliced into thin rounds 1/4
cup apricot jam, melted
Place the
almonds in the blender or
food processor fitted with the blade attachment and cover with 2
cups of water.
DRY — 2
cups ground
almonds (240g)-- 1/2
cup GF oat flour (oats ground
in a
food processor)(50g)-- 1/2
cup coconut sugar (75g)-- 2tsp cinnamon — 2tsp baking powder — zest of 1 lemon & lime
For instance I just finished baking up a ton of your «thin mints», and was low on
Almond Flour, so I just threw
in what I had, about a
cup, and then added a half a
cup of raw Pecans to the
food processor and continued as directed on the recipe.
In a
food processor blend together the roasted beetroots and 1/2
cup almond or soy milk until smooth.
For the Macarons: 1
cup Confectioners» Sugar 3/4
cup Almond Flour 2 large Egg Whites, at room temperature Pinch of Cream of Tartar 1/4
cup Superfine Sugar (I made my own by buzzing regular sugar around
in a
food processor)
Puree the
almond butter, garlic, lime juice, tamari, honey, sesame oil, 1 teaspoon salt, and 1/4
cup water
in the bowl of a small
food processor.
In a
food processor, combine the lemon juice, garlic, 1 and 3/4
cups of the cilantro, cumin, smoked paprika, cayenne pepper, 1/2 teaspoon salt, and half of the
almonds.
In a
food processor, blend 1
cup almonds and 1/2 teaspoon kosher salt.
1 / 2C
Almond Meal (a scant 1/2
cup whole
almonds ground
in a
food processor) 1 / 2C Shredded coconut 3 / 4C Dates (Prunes also work!)
If you do not have
almond meal, just ground about 1 and 1/2
cups of sliced
almonds in a
food processor.
Ingredients: 3
cups fresh spinach Half
cup of Parmesan cheese Half
cup of olive oil 3 garlic cloves 1 teaspoon salt Three quarters of a
cup almonds or pine nuts 3 TBS Bravado Spice Jalapeño & Green Apple Hot Sauce 1) Run
in the
food processor for approximately one minute, stopping periodically to push down the
food on the sides.2.)
Crust: 1/2
cup gluten - free oats, ground
in food processor 1/2
cup almond meal (or
almond slices ground
in food processor) 4 Tbsp coconut oil or butter, melted 2 Tbsp erythritol, xylitol or other low - GI sweetener
Prepare the crumble: Grind oats to an oat flour
in a
food processor (you can also swap 1/2
cup oat flour, if you have it), then add the all - purpose flour, sugar, cinnamon, salt and whole
almonds.
While cooking, add 1/3
cup toasted
almonds, 1 package (ripe) cherry tomatoes, 12 basil leaves and 1 peeled crushed garlic clove
in food processor with a little olive oil and chili flake and S&P.
Healthy No Bake Peanut Butter Fudge 3/4
cup Anthony's Erythritol 1/4
cup Anthony's Coconut Oil 1-1/2
cups Anthony's Blanched
Almond Flour 1/4
cup Anthony's Peanut Flour
In a
food processor, process the erythitol until powdery.
Place seeded chiles, tomato pureee, green chiles, onion, garlic, chocolate, chicken stock,
almonds, raisins, molasses, and spices
in a large, high - powered blender or
food processor (at least 8
cups).
For the
almond crumble: 2/3
cup whole oats, ground to a flour
in a
food processor (yielding 1/2
cup oat flour) 1/2
cup all - purpose flour 1/2
cup sugar 1/4 teaspoon ground cinnamon 1/2 teaspoon kosher salt (you might want to first read up on kosher salts) 3/4
cup unsalted whole
almonds, coarsely ground
in a
food processor or chopped medium fine by hand 6 tablespoons unsalted butter, melted and cooled
For sweetening I put half a
cup of dates
in a
food processor with 1 1/4
cups of
almond milk, processed until smooth.
1) 1 1/2
cups of
almond flour or
almond meal (I ground whole
almonds in the
food processor) 2) 3/4
cup tapioca flour (aka tapioca starch) 3) 1/2 teaspoon baking powder 4) 1/4 teaspoon salt 5) 1
cup milk 6) 1 ripe banana, mashed (around 1/2
cup) 7) 3 large eggs 8) 2 teaspoons of pure vanilla extract 9) 1 tablespoon of raw honey 10) 1 - 2 tablespoons of butter, for frying the pancakes 11) 1 banana, sliced into small pieces (for topping) 12) Honey (for topping)
I didn't have any nut butter on hand, so I put 2
cups of toasted
almonds in a
food processor and blended them to create
almond butter.
In a
food processor fitted with the S blade, blend the
almonds, 1
cup of the walnut pieces, oat groats, cinnamon and salt into a fine meal; about 1 - 2 minutes.
In the
food processor or blender, add 1/4
cup (30g) hemp seeds, olive oil,
almond milk, lemon juice, walnuts, basil, salt, garlic, and pepper.
Mix together bananas,
almond butter, honey, and other 1/4
cup cocao powder
in the
food processor until well blended.
In a
food processor blend 1/2
cup of
almonds until reasonably fine and the other half still reasonably chunky (think a rough chop).
For the
almond crumble: 2/3
cup rolled oats (not quick) ground
in a
food processor 1/2
cup whole wheat pastry flour 1/3
cup brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 3/4
cup raw whole
almonds, coarsely ground
in a
food processor 2 tablespoons cold Earth Balance margarine, cut into pieces 2 1/2 tablespoons organic high - oleic safflower oil
Simple recipe,
in food processor put 1/2
cup unsweetened
almond milk, 1 ripe avocado, peeled and pitted, 2 1/2 tablespoons cacao powder, 1/4
cup pure maple syrup, 1 teaspoon vanilla extract, 1/4 teaspoon
almond extract, 1/4 teaspoon cinnamon.
2 - 3 medium ripe bananas 1/4
cup melted coconut oil 2 Celestial Peppermint Lane tea (removed from tea bags) 1/4
cup coconut sugar 1/4
cup pure maple syrup 1 chia / flax or flax meal egg (1 tablespoon of flax and or flax / chia mixed with 3 tablespoons of water & let to sit for 3 mins) 1 teaspoon pure peppermint extract 1.25
cups oat flour (you can make your own by blending
in a
food processor down to flour) 3/4
cup almond meal 1/2
cup unsweetened cacao powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3
cup of vegan, dark chocolate chips
2 cans chickpeas, well drained 1/4
cup Jamaican jerk sauce 1 tablespoon ground flax seed whisked with 1 tablespoon water and 1 tablespoon fresh lime juice 2 medium cooked beets, grated on the large holes of a box grater and squeezed dry (about 1/2
cup) 1/2 medium yellow onion, finely chopped (about 1/2
cup) 1 medium carrot, grated on the large holes of a box grater (about 1/2
cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4
cup tamari
almonds, well chopped (I pulsed
in food processor) 2 tablespoons chopped fresh cilantro 1/4 teaspoon salt or more to taste Generous amount of freshly ground black pepper Whole wheat buns, red onions and romaine lettuce, for serving
1
cup almond meal or cashew meal (make
in food processor or buy) 1
cup sifted Otto's Naturals Cassava Flour 1 teaspoon baking soda 1/4
cup olive oil.
Place the cashew nuts,
almonds, sunflower seeds, walnuts, sesame seeds, linseeds, poppy seeds, powdered veggie stock, psyllium husk (or chia seeds) and olive oil
in a
food processor with 100 ml (3 1/2 fl oz / 1/3
cup) of water and blend until the nuts are well chopped.
In a
food processor, grind 1/4
cup cashews with 2 tablespoons
almond milk and process until smooth.
To make this yummy cheese sauce mix
in a blender or
food processor, 1/4
cup raw cashews, 1/3
cup almond milk, 1/4
cup nutritional yeast and a pinch of Himalayan salt.
How much «flour» can I expect after processing 1
cup whole
almonds in the
food processor?
Meanwhile, process the
cup of
almonds, clove of garlic and ginger
in a
food processor until finely chopped.
The Coconut Spirulina Smoothie Bowl To Make: Blend 3 frozen bananas + 1
cup almond / coconut milk (carton; not canned) + 1/2 teaspoon spirulina powder
in a high speed blender or
food processor until smooth and creamy.
Combine the whole
almonds and 1/4
cup pine nuts
in a
food processor.
I was also a little shy of a half
cup of
almond butter so I ground some roasted
almonds in food processor then dumped into that the eggs, the rest of the
almond butter and used my homemade pumpkin pie spices (1 tsp) and about a half teaspoon of ginger.
I now blanche my
almonds before making your
almond milk, and then throw the leavings
in a dehydrator for about 24 hours, run them through a
food processor, and then a sifter to make my own blanched
almond flour, but that's only about 1
cup per batch of
almond milk.
In a blender or
food processor, combine 1/4
cup of coconut flour, one tablespoon of ground flaxseed, one egg, three egg whites, 1/4
cup of unsweetened
almond milk and 1/2 teaspoon baking soda.