Sprinkle 1
cup almonds over bottom of a greased 15x10x1 - inch pan.
Not exact matches
Serve 1
cup full - fat greek yogurt (or coconut yogurt) Ginger Honey (simply stir lots of freshly grated ginger into honey
over low heat) 10 - 15
almonds, chopped ground cinnamon
I had a lot of
almond mix left
over for 2.2 lbs chicken so I'll use 3/4
cup next time.
Scoop a desired amount of hot nutrimeal onto the centre of a bowl, pour
over with about 1
cup almond milk straight from the fridge, sprinkle with extra hemp hearts and drizzle with extra liquid sweetener if desired.
In saucepan, combine 1/2
cup honey,
almond butter and brown sugar; cook stirring occasionally
over medium heat until it comes to a boil; about 10 minutes.
In a small saucepan, heat 4 oz (1/2
cup)
almond milk and the chocolate
over med - low heat, stirring constantly, until the chocolate is completely melted and the mixture is smooth.
I start by putting a
cup of oats in each of my work tupperware containers, then pour
almond milk
over the oats — I never really measure this, I just try to almost totally cover the oats.
Meanwhile, heat about 1/2
cup almond milk in a large pot
over medium heat.
I added a small tin of tomato paste to it along with about 2
cups of fresh spinach, some finely chopped
almonds, grated asiago and hot chili flakes and served it
over brown rice pasta for a delicious, simple supper that tasted just like summer.
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Almond Pancake (measurements are approximate except the eggs) Ingredients: 2 small eggs About 1 cup almond flour / meal (I used left over ground almond and almond waste from my homemade almond milk) Splash of... Read
Almond Pancake (measurements are approximate except the eggs) Ingredients: 2 small eggs About 1
cup almond flour / meal (I used left over ground almond and almond waste from my homemade almond milk) Splash of... Read
almond flour / meal (I used left
over ground
almond and almond waste from my homemade almond milk) Splash of... Read
almond and
almond waste from my homemade almond milk) Splash of... Read
almond waste from my homemade
almond milk) Splash of... Read
almond milk) Splash of... Read more →
Heat the coconut milk and 1/3
cup almond milk in a medium saucepan
over medium heat until small bubbles appear around the edge of the pan.
To a small saucepan, add 2
cups of water and the
almond milk and place
over high heat.
I would hoard the peanut butter
cups and Hershey bars, and I would hand
over the Mounds and
Almond Joys directly to my mom.
Add a
cup of either sliced
almonds or diced pecans and sprinkle
over the apples.
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
Bring 1.5
cups unsweetened milk of your choice (
almond, cashew, coconut or hemp milk are great) to a bare simmer in a small pot
over medium - high heat.
For the crust: 1) 1
cup of
almond meal 2) 1/2
cup of tapioca flour / arrowroot flour 3) 2 tablespoons of coconut flour 4) 3 tablespoons of coconut oil, liquified 5) 2 tablespoons of milk 6) 1 egg, whisked 7) 1 teaspoon of brown sugar + more for sprinkling
over prepared dough
In the midst of all this fruitful procrastination — and aside from breaking into my emergency supply of Theo dark chocolate
almond butter
cups in more than one moment of weakness — I've somehow managed to avoid the other stress trap of unhealthy /
over eating, partly thanks to quick and easy healthy lunches, like these pita flatbreads.
Choosing
almond milk
over regular milk is
over the right choice since one
cup of
almond milk contains only 60 calories, while regular milk contains 146 calories.
It takes
over 90
almonds to make 1
cup of
almond flour.
Bought vegan breakfast patties can be so expensive, and these satisfy the fast - food - like horrible / lovely cravings just fine I made them gluten free by subbing the flour and wheat bran with just
over 1 and 1/2
cups of my usual gf flour (1:1:1 of chickpea flour: arrowroot flour:
almond meal + about 2 Tbsp ground flax meal + scant 1 / 2tsp xantham gum for every 1
cup of mix) and they turned out fantastic!
Light Olive oil, grapeseed oil, or a nut based oil (partial to
almond) MIXED with coconut oil More lime than lemon, I'm thinking 2/1 Slightly less total tart mixture, I'm shooting for just
over 1/3
cup total no rosemary or oregano half as much paprika
I had just
over a
cup of
almond flour, so I halved the recipe, but then tweaked the amounts of butter and baking soda up a bit.
Spread the topping
over the fruit and cover evenly, then sprinkle 1/2
cup of
almonds over the top.
Sprinkle the last
cup of
almonds over it.
Or you can mix together 1/2
cup creamy peanut /
almond butter, 2 tablespoons maple syrup, and a pinch of cinnamon on the stove and pour
over as well.
The colour when blended with avocado should be quite dark, taking
over the green of the avocado)-- Maple Syrup, 1
cup (adjust quantity to your preferred level of sweetness but you should not taste the avocado, just benefit from its creamy texture which serves as the dairy replacement in this tart)-- Natural
almond butter, 1 / 4th
cup (if allergic to nuts - use tahini / sunflower seed or pumpkin seed butter)
If you do not have
almond pulp, take enough
almonds to make 2
cup of ground
almonds and cover with water
over night.
Place coconut cream concentrate,
almond butter, 1/4
cup coconut oil, salt, vanilla, and honey in a small saucepan and heat
over low heat, stirring constantly, until melted and smooth.
I apologize that I can't attribute the recipe off hand, but for a super easy way to make your own
almond milk, just soak raw
almonds (1
cup, mine still had skins on)
over night in 1
cup of water.
Ingredients 4 Black Tea Bags 2
cups Luz
Almond Original or Date
Almond Milk 2 tsp ground cinnamon 1 tsp ground cardamom 1/2 tsp ground ginger 1/4 tsp ground cloves Grind black pepper Sweetener to taste Method Place all ingredients except sweetener into a small saucepan
over medium heat with the tea bags hanging out...
But when I got the idea to make these dark chocolate vegan
almond joy
cups, I knew I'd have to do something I haven't done in
over two years and make my own homemade coconut butter.
Ingredients 2
cups raw
almonds 20g butter 2 tsp olive oil 1 tbsp cinnamon 1 - 2 tbsp coconut sugar OR honey 1 tsp paprika 1 tsp cumin 1 tsp sea salt Chilli flakes (optional) Method Melt butter in large frypan
over medium heat.
Ingredients 2/3
cup Luz
Almond milk 1/2
cup water 1 tbsp chia seeds 1/4
cup traditional rolled oats 2 tsp cinnamon pinch of salt 1/2 banana, thickly sliced 1 tbsp coconut oil 1 tbsp honey (optional) Method Place Luz
Almond milk, water, chia seeds, oats, salt and 1 tsp of cinnamon in a small saucepan
over...
For the filling, I mix 580g Daiya plain cream cheese with 60g vanilla vegan protein powder and 2
cups of unsweetened
almond milk, then pour it
over the crust.
Combine 3
cups of
almond milk with the maple syrup, vanilla seeds and bean, agar agar flakes and salt in a medium saucepan and bring to a boil
over medium high heat.
Raspberry Chocolate Raw Tart Yield: approx 18 tarts For the Tart shell 1
cup raw organic
almonds, soaked 2 - 3 hours or
over night 1 1/4
cup dried organic soft dates, chopped, soaked for 30 mins only if not soft 3/4
cups raw cacao powder 1/2 tsp pure vanilla - alcohol free pinch sea salt 2 - 3 tbsp filtered water Method Combine above ingredients in bowl of food processor fitted with S blade and blend until the mass begins to clump together adding the water bit by bit only if needed to combine the mixture.
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.
Blackberry Tarts Yield: 16 mini tarts Filling 1
cup raw cashews (soaked for min 1 hr) 5 tbsp lemon juice 1 tbsp lemon zest 5 tbsp filtered water + one tbsp 6 drops liquid stevia or 2 tsp agave syrup Tart Shell 1
cup raw
almonds, optionally soaked
over night 1 1/4
cup dried organic dates 1 tbsp filtered water, if needed for combining the above Toppings fresh blackberries, raspberries or strawberries fresh stevia leaves or mint leaves for garnish Method For the Filling; Combine cashews, lemon juice, zest, 5 tbsp water and stevia or agave and blend in food processor with S blade until smooth and creamy, adding last tbsp of water for consistency if needed.
Dill -
Almond Oil: In a small saucepan, heat 1/4
cup olive oil
over medium.
butter 1 - 2
cups pitted sweet cherries, halved 1/3 - 1/2
cup sliced
almonds, toasted (toast in a dry skillet
over medium - low heat, stirring occasionally, until golden and fragrant) powdered sugar, lemon wedges, honey and / or maple syrup, all for serving
Pour 2
cups pudding mixture
over cake, and top with 1/4
cup almonds.
Pour the remaining pudding mixture
over the berries, and sprinkle with remaining 1/4
cup almonds.
It makes a little
over 2
cups I would do 1/2
cup flax, 1/4
cup almond, 1/4
cup coconut and 1/2 liquid with the 1 tbsp butter and some spices.
Ingredients 2
cups raw
almonds 20g butter 2 tsp olive oil 1 tbsp cinnamon 1 - 2 tbsp coconut sugar OR honey 1 tsp paprika 1 tsp cumin 1 tsp sea salt Chilli flakes (optional) Method Melt butter in large frypan
over medium heat.
Ingredients 2/3
cup Luz
Almond milk 1/2
cup water 1 tbsp chia seeds 1/4
cup traditional rolled oats 2 tsp cinnamon pinch of salt 1/2 banana, thickly sliced 1 tbsp coconut oil 1 tbsp honey (optional) Method Place Luz
Almond milk, water, chia seeds, oats, salt and 1 tsp of cinnamon in a small saucepan
over...
Ingredients 4 Black Tea Bags 2
cups Luz
Almond Original or Date
Almond Milk 2 tsp ground cinnamon 1 tsp ground cardamom 1/2 tsp ground ginger 1/4 tsp ground cloves Grind black pepper Sweetener to taste Method Place all ingredients except sweetener into a small saucepan
over medium heat with the tea bags hanging out...
One small head Cauliflower — there will be some left
over 1 Apple — peeled, cored and chopped 1/4
cup sliced
Almonds 1/4
cup Red Onion — chopped 1 Tbsp fresh Dill — remove stems and chop up 1 Tbsp Olive oil 1 Tbsp Lemon juice 1 Tbsp Maple syrup 1 tsp Basil 1 tsp Onion powder 1/2 tsp Paprika
3/4
cup coconut oil 1/2
cup of crunchy
almond butter 1/4
cup cacao powder 1 tsp of vanilla extract 1 tsp of gelatin (optional) 1 tbsp of coconut sugar (optional, use sweetener of choice) Melt everything
over medium in a sauce pan, mix well and pour into silicone candy molds and freeze.
ABC (
Almond Butter Chocolate) Rice Crispies by @erinyeschin Ingredients: (listed as Vegan but can be replaced with more traditional options, if desired) 1/2 cup Almond Butter 1 tub of Ricemellow Creme 1 tsp vanilla extract 4 to 5 c crispy brown rice cereal 1 c Enjoy Life Chocolate Mini Chips 1 tbsp of Coconut Oil Directions: In a medium stock pot over low heat, stir almond butter constantly until s
Almond Butter Chocolate) Rice Crispies by @erinyeschin Ingredients: (listed as Vegan but can be replaced with more traditional options, if desired) 1/2
cup Almond Butter 1 tub of Ricemellow Creme 1 tsp vanilla extract 4 to 5 c crispy brown rice cereal 1 c Enjoy Life Chocolate Mini Chips 1 tbsp of Coconut Oil Directions: In a medium stock pot over low heat, stir almond butter constantly until s
Almond Butter 1 tub of Ricemellow Creme 1 tsp vanilla extract 4 to 5 c crispy brown rice cereal 1 c Enjoy Life Chocolate Mini Chips 1 tbsp of Coconut Oil Directions: In a medium stock pot
over low heat, stir
almond butter constantly until s
almond butter constantly until smooth.