1
cup of nuts of your choice (I used almonds and walnuts) 2 tablespoons of shredded coconut 1 tablespoon of coconut oil 2 tablespoons of maple syrup 2 tablespoons of cocoa or cacao powder 5 - 6 dried cherries and some water to soak them — optional
Or simply blend together six dates, 1/3 cup old fashioned oats and 1/2
cup of nuts of your choice.
Note: For this recipe you can use 4
cups of any nuts of seeds.
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)
Cheese Base 1
cup nuts — cashews, almonds, or macadamia 2 tablespoons olive oil 3 tablespoon freshly squeezed lemon juice 3 - 4 tablespoon non-dairy acidophilus 1 teaspoon raw honey 1 garlic clove pinch
of salt
Yogurt Cream 1
cup macadamia
nuts - soaked overnight 1
cup cashews — soaked overnight 2 tablespoons light agave syrup 1/2
cup water 2 tablespoons vanilla extract 2 tablespoons raw honey zest
of 2 lemons 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast pinch
of salt 8 tablespoons Bio-k acidophilus 1
cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for you
Mix the oats,
nut milk, 1/2 a
cup of water and a pinch
of salt in a saucepan and start to warm it over a medium heat.
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).
Icing 1
cup macadamia
nuts 1/2
cup cashews 3/4
cup meat
of young Thai coconut 2 tablespoons each light agave syrup 2 tablespoons raw honey 3/4
cup coconut oil
I know that 2
cups of ready ground almonds would use more
nuts than 2
cups of whole almonds....
If I eliminate the 2
cups of ground
nuts, will the consistency suffer?
Blend the drained
nuts with the dates, cinnamon and 2
cups of fresh water for about 10 - 15 minutes, this will depend on the strength
of your processor but you need to blend until a totally smooth, slightly runny yoghurt forms.
1/4
cup raw pumpkin seeds or any
nuts like almonds, walnuts, pecans, etc. 1/4
cup dark chopped chocolate — chilled 1
cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4
cups — rinsed and drained well, or the same amount
of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch
of salt 1.
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'm allergic to almonds, so do you think this would work with 2/3
cup of another hard
nut?
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.
All you need for your own quick version
of this addictive street snack is 1 1/2
cups of your favorite raw
nuts, some sugar, a little water, and a hot saucepan, and you're about 4 minutes away from an authentic New York City treat.
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
I usually add a
cup of dried fruit, such as raisins, or chopped dates, prunes, or figs, as well as a
cup of chopped
nuts, such as walnuts, pecans, or almonds.
@ 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.
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.
of the Extra Virgin Olive Oil and 1/2
cup of honey over the
nuts, and stir well to coat.
I only had 1/4
cup brown sugar, so I supplemented with white & I toasted up a handful
of walnuts because banana bread without
nuts makes me sad.
I also added chopped walnuts and chocolate (very little, 1/4 to 1/3
cup of nuts, and someone like 2 tablespoons
of chocolate chips the I chopped up smaller.)
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.
I just mixed half a
cup of this icing sugar with around 3 tablespoons
of nut milk to get it to the right, slightly runny, consistency.
1
cup of fresh
of frozen peas a handful
of basil (about 1/4
cup) chopped 1/4
cup of pine
nuts 1 clove
of garlic 1/4 teaspoon
of salt pepper 1/4
cup of olive oil 1/4
cup of water
Trans - fer 2/3
cup of the
nut mixture to a small bowl and set aside.
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.
added a handful
of nuts and a 1/4
cup of flaxseed, and it was a huge hit!
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.
Stir in 2/3
cup of the
nuts and all
of the dried cherries.
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).
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)
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
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!).
I started by rinsing and draining a 25 - ounce can
of chickpeas and putting them in the food processor with a third -
cup each
of pine
nuts and golden raisins, along with a good fistful
of dill fronds and a sprinkle
of salt.
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.
A fresh, spring mix salad with berries,
nuts, goat cheese and balsamic vinaigrette; glazed grilled salmon with roasted potatoes and French green beans; and a good
cup of coffee and something with dark chocolate for dessert.
Extra Toppings: 6 - 7 ounces
of your favorite high - quality candy bar, chopped (we like Alter Eco Dark Salted Burnt Caramel) 1/4
cup chopped
nuts
(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
Omit to make
nut - free) a pinch
of salt Sugar Syrup: 1/2
cup ground raw sugar 3 Tablespoons water ⅛ -1 / 4 teaspoon cardamom powder Instructions In a large pan, dry roast the semolina on medium - low heat for 6 - 8 minutes until the color changes and it gets fragrant.
-LSB-...] ground flaxseed (optional - see note below) 3/4
cup coconut oil or butter3 / 4
cup honey2 Tablespoons vanilla extract2 Tablespoons cinnamon1 1/2
cups unsweetened, shredded coconut1
cup chopped
nuts of your choice1 to -LSB-...]
I've started adding to it some cinnamon, nutmeg, an extra egg, and whatever fruit and
nuts we have on hand (this week, I threw about a
cup of fig purée into the batter and baked it for an additional 10 minutes; next week, walnuts and raisins).
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.
3/4
cup rolled oats (quick - cooking or old - fashioned will work; instant might get a little dusty) 1/4
cup shredded or flaked unsweetened coconut 2 tablespoons pepitas, or another
nut or seed
of your choice 1/4
cup dark or light brown sugar (for low - to - moderate sweetness) 1/8 teaspoon ground cinnamon Few pinches sea salt 1 large egg white 2 teaspoons water (adjusted from 1 T) 2
cups (approximately 1/2 pound) walnuts, pecans or
nuts that you prefer
I used a combination
of 1
cup tiger
nut flour and 1
cup of almond flour.
Place garlic scapes, lemon zest & juice,
nuts, and 1/2
cup of the olive oil in a food processor and blitz until smooth.
I'm temped to say that the amount
of mixture this makes can handle up to 2.5
cups of nuts, as I managed to sneak in some slivered almonds (which did coat wonderfully) and had about 2.25
cups with lots
of leftover crumbs.