Not exact matches
If I eliminate the 2
cups of ground
nuts, will the consistency suffer?
@ Sue Perez —
if your son is allergic to
nuts, then I suggest subbing an additional 1/2
cup butternut squash and a bit
of extra nutritional yeast for the 1/2
cup cashews.
If you want a more traditional granola don't hesitate to switch out a
cup or two
of the
nuts or seeds with rolled oats.
If you start with 8
cups of mixed
nuts and seeds — it's going to last you a while (depending how much you eat
of it everyday).
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!)
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!)
Nut Flour Pancakes and Waffles If you prefer thinner pancakes, omit 1/2 cup of the nut flo
Nut Flour Pancakes and Waffles
If you prefer thinner pancakes, omit 1/2
cup of the
nut flo
nut flour.
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.
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
If you like
nuts, add 3/4
cup of either walnuts or pecans.
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.
Would I still use 3
cups if using almond flour instead
of grinding whole
nuts?
If not, here's a replacement: Blend 100 g (3.5 oz)
of soaked macadamia or cashew
nuts with 240 ml (1
cup)
of water.
What's in it: 1 15 - oz can
of pure pumpkin puree 2 tablespoons good quality maple syrup (less
if you are watching sugar intake) 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1/2 teaspoon cinnamon 2
cups non-fat greek yogurt (recommend plain but
if you need extra sweetness vanilla would work) Toppings: Low fat granola, chia seeds, dried cranberries, chopped
nuts, toasted coconut
If you really love
nuts you could even go as much as 3/4
of a
cup.
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.
Transfer the oats to a large bowl then repeat that step for the second
cup of oats and then the sunflower / pumpkin seeds (or
nuts,
if using).
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)
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
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
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.
* 1/4
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)
1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew
nuts in a food processor or a blender until it becomes like fine sand (
if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew
nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1
cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest
of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portions.
You can toss in a
cup of chopped
nuts, raisins, or chocolate chips
if you want, or put the batter into muffin tins and make muffins instead.
Prepare mix as directed, adding up to 1 1/2
cups of fruit,
nuts or chips
if desired.
3/4
cup organic pecans or walnuts 2 - 3 tablespoons organic
nut butter
of choice (we like cashew butter) 1 tablespoon melted organic coconut oil 2
cups pitted organic Medjool dates 1/4
cup organic cacao powder (or carob powder — you may want to add a bit
of sweetener
if using carob) 1 teaspoon organic vanilla extract 1 teaspoon organic cinnamon pinch
of salt 1/3
cup organic shredded coconut (optional)
If you're looking for easy ways to get your veggies in, this round - up is full
of overnight oats, buddha bowls,
nut butter
cups, and read more...
3 overripe organic bananas 1/2
cup of gram flour (chickpea flour) 1/2
cup of gluten - free muesli 1/2
cup of almond flour (or wholegrain spelt flour
if you are not gluten - intolerant) 1 egg (or chia egg for vegans) 1/2
cup of coconut sugar 1/2
cup of plant milk 1 tsp
of vanilla essence or paste 1 tsp
of cinnamon 1 tbsp
of coconut oil 2 tbsp
nut butter (I prefer almond or cashew) 1 tsp
of gluten free bicarbonate
of soda Optional: berries, fresh or frozen
If you feel so inclined, chop up 1/4
cup of your favorite
nuts and add them to the dough.
Stir in a
cup of white chocolate chips and,
if desired, a 1/2
cup of toasted chopped
nuts like pecans or walnuts.
Just melt whatever quantity you have mini muffin
cups for, add a bit
of coconut oil
if desired, Stevia chocolate flavor (5 - 10 drops) plus Stevia vanilla creame (3 - 5 drops) and about 1 chopped macadamia
nut for each «muffin
cup.»
Hi Linda —
if cashews or another
nut won't work, leave out the cashews and substitute 1/2
cup full - fat (canned) coconut milk in place
of the broth.
If you like to have a little something with your morning
cup of coffee or tea or just on the go, a
nut and seed bar is a great alternative to baked goods.
I don't think it has a very strong almond taste since they are used raw, but
if you have an aversion to them then it still might not be your
cup of tea... I'm thinking raw cashews or macadamia
nuts would probably work pretty well as a substitute though.
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)
I think this recipe
of mine would be very close
if around 1/2
cup chopped
nuts was added:
-- Almonds, 2
cups (
if allergic to
nuts, use a mix
of lightly toasted sunflower & pumpkin seeds)-- Dates, 2
cups (soaked in earl grey tea)-- Cacao, 2 tablespoons — Cinnamon, 1 tsp — Sea salt, a pinch — Zest from 1 large orange (
if not buying organic, make sure it's well washed)
Coconut flour egg, bacon & cheese muffins Popcorn (popped in coconut oil and topped with melted butter)-- we make popcorn for the movie theater, too Coconut flour blueberry muffins Grass - fed cheese Homemade corn tortilla chips Soaked and dried
nuts Homemade sprouted flour crackers Whole, raw milk (in a sippy
cup; sometimes I even bring two)-- it's impossible to get ANY kind
of milk on most airplanes these days; many airlines only have non-dairy creamer available Scrambled eggs — I put them in a Thermos container Bananas, oranges, apples, grapes — organic
if possible Homemade shortbread cookies — it's a great idea to pack a few cookies for those extra-tough times while traveling Raisins — organic
if possible Grass - fed whole milk yogurt mixed with a little fruit - sweetened jam or honey — I put it in a Thermos Homemade soaked granola -LSB-...]
2.5
cups nuts or seeds (roughly chopped
if large)-- I used a mixture
of almonds (chopped), sesame seeds, pumpkin seeds, cashews (chopped) and pecans (chopped)
I've not added any
nuts here as my son would not go for that but I've left room for you to either add some chopped
nuts or more raisins
if you like, the recipe could take up to another 1/2
cup of whatever add in you like.
If you made it with one
cup of nuts, it should still work.
2
cups soaked cashews (soak for at least 2 hours to soften and activate the
nuts) 1 - 2 teaspoons vanilla powder 1 tablespoon coconut oil 1 - 2 tablespoons rice malt syrup or maple syrup Flesh
of 2 fresh coconuts 2 limes, juice + zest +1 extra for decoration (maybe more
if you're using conventional limes)
for the sunflower seed sauce: 1/4
cup of sunflower seed butter (feel free to sub any
nut or seed butter you have on hand) 1 clove
of garlic, minced 1 red chili, seeded and minced 2 tablespoons
of tamari (or low sodium soy sauce) 1 tablespoon
of toasted sesame oil 1 teaspoon
of ginger, peeled and minced 2 tablespoons
of lime juice (the juice
of one lime) 3 - 4 tablespoons
of water a pinch or two
of red pepper flakes,
if you want extra heat
/ 1
cup cultured, low - fat buttermilk (you may also use non-fat Greek or Icelandic yogurt, both
of which will add more protein than the buttermilk);
if you don't eat dairy, you can try almond milk or another non-dairy milk or yogurt) * 1 large egg * 66 g / 4 tablespoons
Nuts»n More Pumpkin Spice peanut spread or any all - natural peanut butter or almond butter (or a combination
of the two), warmed in the microwave, then stirred, so it is very smooth * 2 tablespoons butter
cooked cannellini beans 1/4
cup olive oil + 1 teaspoon to drizzle 1 head
of garlic 1 teaspoon fresh oregano, finely chopped (substitute dried
if necessary) 1/2 teaspoon smoked sea salt (substitute regular salt
if necessary) 1 teaspoon ice cold water 1 teaspoon pine
nuts (optional) 1/2 teaspoon paprika (optional)
-- Soy or Rice / Quinoa milk instead
of Almond milk — Canned 100 % Pure Pumpkin instead
of the bananas — Substitute whole oats for some
of the flour — Add freshly ground flaxseed and chopped
nuts (I like pecans)-- Bake in muffin tins instead
of a loaf (usually takes about 20 - 25 minutes at 350 F, I make these weekly for school snacks and they're the bomb)-- Reduce sugar to 1/2
cup for more
of a snack and less
of a dessert —
If I'm in a hurry, I just do 6 T boiling water and 3 T cocoa powder and just mix it into the whole thing!
If it seems a little dry still, add a bit more water and process again (I only used 1/3
cup of water with the sun butter for this recipe, but found other
nut - butters required a slightly greater amount
of water).
- cut the banana in 1/2 vertically a and shallow fry in the coconut oil - place 1/2
of the baked banana in a serving
cup - scoop the ice - cream to the side
of the banana - drizzle with the extra honey (
if using) and the dusting
of cinnamon and top with the pecan
nuts
Sprinkle the remaining 1/4
cup of chips on top and then sprinkle the chopped
nuts,
if using.