Alternatively, use an extra quarter
cup of nut butter and one quarter cup of Pyure Organic Stevia Blend or Truvia Natural Sweetener.
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
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
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)
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).
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 can't guarantee success since I haven't tried it myself, but you could add 1/2
cup nut or seed
butter of your choice and 1/4
cup cacao
butter in place
of the coconut
butter.
It's just important to get the ratios right for the
butter mixture to be enough — you'll need about 8
cups of total volume made up
of dry crunchy things and
nuts.
Sprinkle about 1/2
cup of the chopped
nut mixture over the 10th layer
of phyllo dough, then top with 3 more sheets
of pastry and brush with
butter between each sheet, then sprinkle with more
nuts.
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)
Coated with good quality semi-sweet or dark chocolate, these dairy - free chocolate pumpkin
butter cups have a creamy, soft filling with pure pumpkin, warm spices, vanilla, and your choice
of creamy ingredients (see my original and
nut - free options — all are scrumptious!).
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
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
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
butter you prefer 1/2
cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon
of ground cinnamon 1/2 Chocolate chips
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
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.
1/2 a banana, 1
cup of liquid or milk, 1 tablespoon
of raw cacao powder, a teaspoon
of cinnamon, and a tablespoon
of nut butter.
1
cup all - purpose flour 1/4
cup nuts 1/2 teaspoon salt 1 tablespoon brown sugar 6 ounces soft cheeses, very well chilled, divided in half 6 tablespoons unsalted
butter, cut in pieces 1 small white onion, finely diced and caramelized Up to 2 tablespoons
of milk (if needed) Brown sugar, to taste
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
1/2
cup of raw spinach, 1
cup of raw kale, 1/2 banana, 1
cup of milk
of your preference, 1 tablespoon
of nut butter and 2 tablespoons
of rolled oats.
8 tablespoons
butter or dairy - free shortening,
of choice 4 ounces unsweetened baking chocolate 1 1/2
cups sugar 2 eggs 1/4
cup milk
of choice (cow, rice, soy,
nut, hemp) 1 teaspoon pure vanilla extract 1
cup gluten - free flour blend
of choice 1/2 teaspoon salt
Stir in
butter and
nuts, cook stirring constantly to 300 degrees on the candy thermometer, or drop a small amount
of the mixture into a cold
cup of water and it should form a hard ball
For a
nut free frosting option, substitute the 1/4
cup of almond
butter for 1/4
cup softened coconut
butter.
Whenever I crave something sweet, I make a batch
of these
nut butter cups.
Layers 3 ripe bananas, sliced thin 225 g / 1 1/2
cup raspberries, mashed with a fork 225 g / 1 1/2
cup blackberries, mashed with a fork 125 g
nut butter 120 ml raw date syrup (soft dates mixed with a splash
of water in a blender) 500 ml / 2
cups thick cream, chilled
Filling 1
cup fresh carrot juice 1/2
cup meat
of young Thai coconut 1/2
cup Brazil
nut milk OR any other
nut or coconut milk 1/2
cup raw agave syrup 1/2
cup coconut
butter 1/4
cup date paste 1/2 tablespoon vanilla extract 1/2 tablespoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2
cup Irish moss — soaked in hot water for at least 10 minutes
Resembling an amped - up peanut
butter cup, the peanut
butter filling is partially dipped into chocolate to look like the
nuts of the buckeye tree.
Winter mornings can be cold and dark, and a hot
cup of coffee, good toast with
nut butter + toppings makes them just a bit more bearable.
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
all - purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted
butter, melted 1/2
cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4
cup mini semisweet chocolate chips 1/2
cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any other
nuts of your choice) 1/2
cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit
of your choice can be used as an alternative)
2/3
cups of Bob's Redmill gluten free rolled oats 4 tablespoons
of nut butter — I used Justin's peanut
butter 1/3
cup of chopped vegan chocolate — I used Vega Maca bars chopped up or vegan chocolate chips
Next, put one
cup of oats into the processor and turn it into flour, then add the dates, flax egg, salt, vanilla, and Sunbutter Sunflower Spread (or
nut butter if you prefer) and process until it forms a ball.
Place 1
cup of hazelnuts in a food processor and blend until you get the consistency
of a
nut butter (about 4 minutes).
Lamb and Spinach Fatta (Fattet Sabanikh)--------------------------- 2 bunches
of spinach (about 2 lbs) 2 tbsp olive oil 2 medium onions, finely chopped 1 lb lean boneless lamb, cut into 1 ″ cubes 1/2 tsp Mixed Spices (4 parts ground cinnamon, 1 part each ground nutmeg, cloves, and cardamom) salt and freshly ground pepper 1 1/2
cups water juice
of 1/2 lemon, more to taste 2 tbsp unsalted
butter 1/3
cup pine
nuts 1/2 tsp Middle Eastern red pepper 2 6 ″ pita breads, toasted and broken into bite - sized pieces Minted Garlic Yogurt Sauce (1 1/2
cups low - fat yogurt, crushed garlic, 1 tsp crushed dried mint)
1
cup of Good Karma Protein FlaxMilk 1/2
of a medium sized zucchini, trimmed and sliced into spears or coins 1 tablespoon
of raw cacao powder 1 tablespoon
of your preferred
nut butter 1/2 scoop
of protein powder 1
cup of shaved ice
Recipe Courtesy
of David Dredge Jr / Slightly Adapted by Winner Dinners Makes about 48 cookies 1-1/2
cups white sugar 2
cups brown sugar, packed 1 pound
butter, softened 3 eggs 2 tablespoons vanilla 5
cups flour 1-1/2 teaspoons baking soda 1/2 teaspoon salt 3
cups chocolate chips 2
cups nuts (optional)
After that, I add almond milk, a frozen or fresh banana, a
cup or so
of berries (usually blueberries or blackberries), a big spoonful
of nut butter, and a handful
of greens.
Ingredients: 3/4
cup vegan
butter 1
cup sugar 1/2
cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1
cups agave nectar for the batter, OR 1 1/2
cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4
cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1
cup hot coffee (you may substitute plain hot water if you don't like coffee) 1
cup hot water 1/2
cup chopped walnuts or pecans (optional, if allergic to tree
nuts, or use sunflower or pumpkin seeds) 1/4
cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4
cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2
cup raisins or other dried fruit (in place
of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4
cup)
Sponge Cake 1/2
cup plus 2 tablespoons powdered sugar, divided (to sprinkle on towel and for topping) 1
cup sifted flour 1/8 teaspoon salt 3 large eggs 1/2
cup granulated sugar Zest
of 1/2 fresh lemon 1 stick (1/2
cup) unsalted
butter, melted, cooled 1/4
cup pine
nuts Ground cinnamon powder for dusting
for the strawberry salsa: about 1
cup of strawberries, hulled and diced 2 green onions, minced 1 jalapeno, seeded and minced 6 basil leaves, minced the juice
of 1 small lime 1/4 teaspoon
of salt dry ingredients for the pancakes: 1
cup of buckwheat flour 1
cup of oat flour 1/4 teaspoon
of salt 2 teaspoons
of baking soda 3 tablespoons
of poppy seeds wet ingredients: 1
cup of unsweetened
nut milk (or regular milk if you prefer) 1 ripe banana 1 tablespoon
of olive oil 1 teaspoon
of vanilla 1 egg, lightly beaten some
butter or olive oil or coconut oil for the pan
My Best Banana
Nut Bread originally based on a recipe from Allrecipes.com 1 3/4
cups all - purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon A pinch
of nutmeg 2/3
cup sugar 1/3
cup butter, softened 2 eggs 1 1/4
cup mashed banana 1 teaspoon vanilla 1/2
cup chopped walnuts (optional)
Limit to 1/2 a
cup whole
nuts or seeds, or 1/4
of a
cup of nut -
butter made from them per day, or 1/2 a
cup of any type
of nut flour.
1/4
cup unflavoured whey protein 1/4
cup ground almonds (plus a bit extra, if you need to dry out the mix later) 1tbsp high protein
nuts n more white chocolate peanut
butter 1tbsp coconut flour 1 - 2caps valencian orange oil (mine came from Asda) 1 - 2tbsp water (add a little at a time so that the mix doesn't get too wet & sticky) 7 drops vanilla flavdrops zest
of half an orange 50g white chocolate 6 flaked almonds
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.
1) 225g
of butter 2) 1
cup of sugar 3) 1
cup of self - raising flour 4) 2
cups of quick cooking oats 5) Optional: 1/4 teaspoon
of chopped pecans (or any other type
of nut or dried fruit you fancy)
If you're out
of nut milk, you can blend matcha with 1 tablespoon
nut butter (like almond or cashew) and 1.5
cups water.
1/2
cup all - purpose flour 1
cup old - fashioned oats 1/4
cup light brown sugar 1/4
cup pine
nuts Zest
of 1 lemon 1/4 teaspoon salt 1/2
cup (1 stick) unsalted
butter 1
cup fresh or frozen blueberries
Ingredients: 1 9 - inch pie crust [RECIPE] 2 large eggs 1/2
cup (1 stick)
butter or margarine, softened 1/2
cup all - purpose flour 1/2
cup granulated sugar 1/2
cup packed brown sugar 1
cup combination
of milk and white chocolate chips 3/4
cup flaked sweetened coconut 3/4
cup chopped macadamia
nuts
* 1/4
cup (60 g) unsalted
butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2
cup (100 g) packed light brown sugar * 1/2
cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5
cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2
cups (140 g)
nuts, chopped if large (try an equal mix
of sliced almonds, cashews and pecans) * 3/4
cup (65 g) flaked coconut, sweetened or not * 1/4
cup (35 g) raw, hulled sunflower seeds * 1/4
cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2
cup (70 g) finely chopped candied ginger * 1/2
cup (70 g) raw pepitas * 1
cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
50 g (1/2 a
cup) coconut flour 60 ml (1/4
of a
cup) maple syrup 3 tbsp cashew
nut butter 2 tbsp CHOC Chick Raw Cacao Powder 1 tbsp CHOC Chick Raw Cacao Butter melte 1 tsp v
butter 2 tbsp CHOC Chick Raw Cacao Powder 1 tbsp CHOC Chick Raw Cacao
Butter melte 1 tsp v
Butter melte 1 tsp vanilla