Nut meat leftover from 1
cup nuts used for making REAL Nut Milk 1 cup finely chopped carrots 1 cup finely chopped celery 1 cup finely chopped...
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)
1
cup standard
nut butter (preferably
using half cashew
nuts, half sunflower seeds) 1 - 2 tsp ground turmeric 1 tsp ground cinnamon 1 tsp ground ginger 1 - 2 tbsp maple syrup
about 5 clementines — divided 2/3
cup coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2
cup hazelnuts 1/4
cup chocolate chips — I
used vegan mini-chips 1
cup cooked black beans 2 tablespoons sesame tahini or another
nut butter 1/4
cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping
cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional
I know that 2
cups of ready ground almonds would
use more
nuts than 2
cups of whole almonds....
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
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.
My son also makes a fabulous shampoo out of 1/3
cup Dr. Bronners liquid soap, 1/4 c. coconut milk, and 1 tsp
nut oil (he
uses walnut).
1
cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of water) 1/3
cup of
nut butter (I
used creamy cashew) 2 tablespoons of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also
use 1/2
cup of chocolate chips as well
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.
(1 28 oz can of diced tomatoes would be fine) 2 TBL tomato paste 1/4 brown sugar 3 tsp sherry wine vinegar 1/2
cup of day old, cooked rice 1/4
cup nut milk, i
used oat
1/2
cup of butter, softened (I
used I Can't Believe It's Not Butter) 1/2
cup of sugar 2 eggs 1 teaspoon of vanilla extract 1 1/3
cup of flour 1 teaspoon of baking soda 1/2 teaspoon of salt 1/2
cup of peanut or any other
nut butter you prefer 1/2
cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2 Chocolate chips
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.
Nuts: chopped walnuts or almonds — hand fold into the mixture
using about 1/4
cup or so.
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.
1
cup (gluten - free or regular) oats 1/2
cup vanilla or coffee flavored whey protein powder 1/4
cup vanilla pea protein, rice protein or casein protein powder 1/4
cup chopped
nuts 1/2 tablespoon coffee extract or essence (optional but lovely) 1/2 tablespoon toffee flavdrops (or your sweetener of choice — remember if you get the flavdrops from MyProtein that you can
use our exclusive discount code of POWMP to get 10 % off!)
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!)
* the
use of a 1/2
cup each of pumpkin seeds, sunflower seeds and dried apricots is a guide only — you can
use whatever
nuts, seeds and / or dried fruit that you like!
Serves 2 people Ingredients: 1
Cup Quinoa 2 Cups Water 10 Small Potatoes 1 & 1/2 Cups Broccoli 1/3
Cup Pine
Nuts 4 Cooked Artichoke Hearts (I
use pre made jarred hearts in water) 4 Tbsp Apple Cider Vinegar 1/2 Lemon Pinch of Herbs & Salt (If you can't get cooked artichokes, feel free to omit from recipe!)
Home Chef Tips: If you have a
nut allergy and don't want to
use cashews, or you want to make this dish lower in fat, feel free to
use 1/4
cup white beans such as white cannellini beans instead of cashews.
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.
I am allergic to
nuts and dairy, however, Can I
use a full
cup of coconut flour instead?
1 1/2
cups chopped
nuts, your choice (I
used a combination of sunflower seeds, whole almonds, cashew pieces, peanuts and hempseeds)
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)...
Serve in lettuce
cups and top with chopped
nuts if
using.
The Hamilton Beach Professional 14 -
cup Food Processor is a fantastic tool to have in your kitchen and I love
using it to make Turkey Meatballs, Cocoa Date
Nut Truffles, and Avocado Puree for Shrimp Tacos.
1/2 a large 500g pot of Total 2 % yogurt 1/2
cup egg whites 1/4
cup coconut flour 1/4
cup unflavored whey (again, I
used Tera's organic whey — nomm) 1/4
cup millet flakes (subbable with quinoa flakes) 4 brazil
nuts 1 tablespoon stevia 1 tablespoon vanilla essence 2 small grated carrots (added after blending the above)
If you have whole pecans on hand, and don't have a
nut chopper, simply
use a measuring
cup or drinking glass to crush them before sprinkling them on top of the dough.
1/4
cup nut butter (I
used almond for these, but cashew in my original cookie dough recipe - both are great!)
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.
NUT + SEED MILKS I use about 3 1/2 -4 cups water and find that to be my optimum nut and seed milk viscosity - a little thicker than store bought stu
NUT + SEED MILKS I
use about 3 1/2 -4
cups water and find that to be my optimum
nut and seed milk viscosity - a little thicker than store bought stu
nut and seed milk viscosity - a little thicker than store bought stuff.
Would I still
use 3
cups if
using almond flour instead of grinding whole
nuts?
3 Cups Mashed Butternut Squash (1 large squash) 1
Cup Almond Flour (if you want a
nut free pizza, try
using fine corn meal) 3/4
Cup Garbanzo Flour 1/4 tsp Sea Salt 1/8 tsp Black Pepper 2 Tbsp.
Ingredients makes about 12 small pancakes - recipe can be doubled easily - I
use a griddle 2 eggs 1 very ripe banana 1/4
cup almond butter - where to buy
nut butters 2 Tbsp raw milk, kefir or coconut milk 1 tsp baking powder 1 tsp cinnamon Pinch salt 1... Continue Reading
Gluten free pie crust: 200 g mixed
nuts (we
used almonds and cashews) 10 fresh dates 100 g cold butter 2/5
cup (55 g) buckwheat flour 2 tsp cinnamon
2
cups (300 g) of mixed
nuts (we
used cashew, almonds, pumpkin seeds and flax seeds) 1 egg 2 tbsp water 1 tsp sea salt
Cheesy
Nut Dust and Vegan Pesto 1/2
cup / 70 g almonds 1 tbsp nutritional yeast 1 large handful basil 1 large handful spinach 1/3
cup / 80 ml olive oil 2 tbsp lemon juice a few pinches salt 1 small avocado (
use half if you have a large and serve the rest on the side)
Stuffing 1 1/2
cup / 300 g uncooked millet or white quinoa 1 large knob of coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp white wine or water 1 tsp dried thyme sea salt and pepper 1
cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (
use pumpkin seeds for a
nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving
Maybe try
using only 1/2
cup of chocolate chips & 1/2
cup of chopped
nuts?
Also, you can
use just half a
cup if you don't want so many
nuts... I admit I got a little nutty with how many
nuts I added.
1 medium butternut squash (about 2 pounds) 1 tablespoon refined coconut oil 3 cloves of garlic, coarsely chopped 1 3/4
cups nut milk * 1/2
cup nutritional yeast 1 tablespoon arrowroot powder 1/4 teaspoon smoked paprika 2 tablespoons fresh squeezed lemon juice 1 tablespoon white miso 1 teaspoon salt 1/4 teaspoon pepper 1 pound elbow pasta (I
used a GF quinoa variety) 2
cups cooked vegetables (such as steamed spinach, broccoli, or peas) 1/2
cup hulled raw sunflower seeds (or bread crumbs, or panko crumbs)
I had to change the flour because my husband has to be careful about
nuts so
used a
cup of all purpose gf flour & a
cup of sunflower seed flour.
1/3
cup of
nuts (I
used a mix of almonds and walnuts) 1/3
cup of hemp seeds 1/3
cup of gluten free oats 1/4
cup of almond butter (or
nut butter of your choice) 3/4
cup of dates (about 10 - 12) 2 tsp of maple syrup
1
cup of old fashioned rolled oats (I
use gluten free organic) 2/3
cup of toasted coconut flakes 1/2
cup of
nut butter (almond, peanut — whatever you have on hand) 1/3
cup of agave, maple syrup or honey 1.5 teaspoon vanilla extract 1 tablespoon of protein powder (I
used vanilla Designer Whey) 1/4
cup of fiber cereal Chocolate chips (I
used dark chips)-- amount is up to you 1/4 to 1/2
cup