Sentences with phrase «cup sunflower seed butter»

Peanut butter cups are not paleo but guess what — Nut Butter Cups are 100 % paleo and here is the recipe: Ingredients: 1 & 1/2 cups chocolate chips 1 cup sunflower seed butter (Sunbutter, Trader Joe's) 1/2 cup coconut oil (melted) 1/3 cup raw honey 1 teaspoon sea salt 1/2 teaspoon vanilla Directions: 1.

Creamy Garlic Dressing Dairy - Free, Nut - Free, Egg - Free, Low oxalate, Paleo, SCD / GAPS 1/2 cup raw pumpkin seeds 1/2 cup + 2 Tablespoons of water 1/4 cup sunflower seed butter 4 - 5 cloves of garlic 1 teaspoon of salt 1/2 cup of lemon juice, sauerkraut juice, or apple cider vinegar (one lemon is about 3 T) 1/2 cup -LSB-...]

Ingredients 1/2 cup sunflower seed butter (made from 6 oz.

1/2 cup sunflower seed butter (you could also use almond butter or any other nut butter except peanut butter)

Ingredients 1/2 cup sunflower seed butter (made from 6 oz.

I've seen it at whole foods but another easy way to make it is to just mix 1 tbsp of cocoa powder with 1/4 cup sunflower seed butter.

Not exact matches

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

that caramel cup — this is crazy but I had one of those in sunflower seed butter that I was sent and brought it with me as an airplane snack — it was great!

1 cup creamy sunflower seed butter 1/2 cup coconut sugar (or light brown sugar) 1 large egg, room temperature 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 cup gluten - free, dairy - free chocolate chips or 4 - 6 ounces chopped chocolate

While your cauli and meat are cooking, add the mayo, water, sunflower seed butter, coconut aminos, fish sauce and cumin to a large measuring cup and whisk until well combined.

Oh, and don't forget seed butters, either, like this crunchy sunflower seed butter I used in my sunbutter chocolate cups:

4 cups old fashioned oats 1/2 cup slivered almonds 1/4 cup ground flaxseed 1/2 cup sunflower seeds 1/2 cup sweetened raw coconut flakes 1/2 teaspoon + 1/4 teaspoon salt 1/4 cup coconut oil 3 tablespoons butter 1/4 cup honey 1/4 cup light brown sugar 1/2 teaspoon vanilla extract 2/3 cup dried cherries, chopped 1/2 cup white chocolate chunks or chips

I am loving the TJ's dark chocolate PB cups, although they are not a new find for me My newest obsession is sunflower seed butter.

1 cup / 240 ml / 120 g finely chopped sunflower seeds 1 cup / 240 ml / 90 g rolled oats, choose gluten free if intolerant 1/2 cup / 120 ml / 60 g buckwheat flour 1 1/2 tbsp arrowroot (or corn starch or potato starch) 1 tsp baking powder 1 tsp vanilla extract 1/3 tsp salt 5 tbsp / 75 g butter, room temperature 1/3 cup / 80 ml maple syrup 1 egg, separated

-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]

2 sticks (1 cup) vegan butter 1 cup sugar (vegan, evaporated cane juice) 1 cup brown sugar (vegan) 2 tablespoons ground flax seeds 4 tablespoons water 1 tablespoon vanilla extract 1 1/2 cups oat flour * 1 teaspoon baking soda 1 teaspoon xanthan gum (optional) 1 tablespoon cinnamon 3 cups rolled oats 3/4 cup ground sunflower seeds (pumpkin seeds or almonds may be used) 1/2 cup nondairy chocolate chips or non dairy chocolate bar cut into small chunks (about 1/4 inch) Optional: 1/4 cup shredded, unsweetened coconut Optional: 1/2 cup raisins

2 1/2 cups hot water 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar 3/4 cup vegan butter like Earth Balance 1 1/2 cups sugar (evaporated cane juice)-- use 1/2 cup less sugar if you don't want it very sweet 2 teaspoons vanilla extract 1 tablespoon vinegar 2 cups rice flour 1/2 cup sorghum flour 1 1/2 cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2 cup ground almonds (if allergic to tree nuts, or use sunflower or pumpkin seeds) 1 cup finely grated carrots

1 small cucumber, cut into 1/4 ″ squares (peel first if not organic) 1 block of baked tofu, cut into 1/4 ″ squares 2 carrots, grated (peel first if not organic 1 oz sunflower seeds 1 cup garbanzo beans 1 small avocado cut into small squares 2 Tablespoons sesame butter (tahini) Juice from one lemon 1 Tablespoon walnuts 1 1/2 teaspoons nutritional yeast water

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)

1 cup of sunflower seeds (soaked for at least four hours in 2 cups of water, drained and rinsed) 1 cup of water Juice of 2 lemons 1/4 cup nutritional yeast 3 Tablespoons unsweetened dairy - free yogurt (optional) 3 Tablespoons unsweetened nondairy milk (more if you desire a thinner dressing) 2 Tablespoons apricot butter or fruit sweetened jam (optional) 2 Tablespoons miso (we use South River Chickpea or White Miso) 1 large clove garlic 1/2 teaspoon freshly ground pepper

You can find organic ones out there, but you pay a pretty penny for them — especially for the sunflower seed butter ones — nearly $ 1 for each cup!

1 Large Ripe Avocado 1 Tablespoon Cashew or Sunflower Seed Butter 1/2 cup Agave or Maple Syrup 1/3 cup Almond Milk 1/2 cup Cocoa Powder 1 1/2 teaspoons Vanilla Extract 1 teaspoon Stevia Extract Dash Salt

* 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)

Ingredients 1 1/2 cups rolled oats 1/4 cup flaxseed meal 1/4 cup sunflower seeds 1/3 cup pumpkin seeds 1/2 cup cashews 1/2 cup macadamia nuts 1/8 cup shredded coconut 1/2 cup raw honey (or swap with coconut nectar, maple syrup, or brown rice syrup for vegan version) 1 cup natural peanut butter 1/2 cup chocolate chips

I made these but I used a variety of seeds (sesame, pumpkin, sunflower) instead of the pecans, along with 1/4 cup shredded coconut, I used Mayvers peanut & cacoa (2 ingredient spread) instead of almond butter which is an Australian product and they were really delicious.

1 cup rolled oats 2/3 cup unsweetened shredded coconut, toasted 3 tablespoons ground flax 1/2 cup seeds (I did a combo of sunflower, sesame and pepitas) 1/2 cup dried fruit (I used a dried berry mix from Trader Joe's) 1/2 cup peanut butter 1/4 cup pure maple syrup 1 teaspoon vanilla 2 tablespoons water (if necessary after refrigerating)

2 cups rolled oats 1 cup coconut flakes (sweetened) 1/2 cup sunflower seeds 1 cup raisins 1 cup peanut butter chips 2/3 cup honey 1/4 cup brown sugar 1/4 cup creamy peanut butter 1 tsp.

1 Tbsp coconut butter (oil), melted 1/2 cup shaved cacao butter 1/4 cup shaved cacao paste 1/4 to 1/2 cup cacao powder (more powder used, the darker the chocolate) 2 Tbsp maple syrup 3 Tbsp Rapidura (I used Succanat and it was too grainy even with grinding it) 2 drops Medicine Flower Black Cherry extract 1/2 tsp vanilla extract (or 2 drops Medicine Flower Vanilla extract) 1/2 tsp sunflower lecithin 2 Tbsp sunflower seeds (soaked 2 hours and dehydrated) 1 Tbsp hemp seeds 1/8 cup raisins 1/4 cup dried cherries (optional) 2 Tbsp coconut, shredded (optional) 1/4 cup combined almonds and walnuts, smashed (soaked overnight and dehydrated first) 1/8 tsp sea salt

sunflower seed butter (Swanson brand) coconut oil (Dr. Bronner's, virgin, unrefined) honey (Really Raw — of course, not vegan) + 1/2 cup mini-chocolate chips (Enjoy Life, certified gluten free)

1 cup almond butter, I used homemade raw salted almond butter but any favorite nut butter works or use sunflower seed butter if nut allergies are an issue

ingredients MEDITERRANEAN POTATO PANCAKE 1 (30 - ounce) bag frozen hash browns (thawed and moisture squeezed out) 1 cup store - bought basil pesto 3 and 1/2 tablespoons olive oil (divided) 2 tablespoons unsalted butter (divided) 2 cloves garlic (peeled, minced) 1 (5 - ounce) package spinach 1 lemon (juiced) 1/4 cup sunflower seeds 1/4 cup sun - dried tomatoes (thinly sliced) 1/2 cup feta cheese (crumbled) 1/4 cup fresh basil (leaves only, thinly sliced) Kosher salt and freshly ground black pepper (to taste)

Three cups of sunflower seed makes two cups of butter.

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)

1 cup oats (see note on oats) 1/4 cup shredded coconut, unsweetened 1/2 cup crispy rice cereal (use a gluten free brand if needed) 1/4 cup ground flax seeds 1/3 cup honey 1/2 cup cashew butter (almond, peanut or sunflower butter will also work) 1/2 teaspoon cinnamon 1 teaspoon vanilla extract 1/3 cup mini chocolate chips (this is the brand of healthy and allergy friendly chips we use)

2 cups rolled oats 1 cup dried fruit (raisins, sultanas, chopped dates / apricots 1 cup nuts / seeds (we used shredded coconut + sunflower seeds) 1/4 teaspoon salt 2 teaspoons cinnamon 1/2 cup melted coconut oil 1/4 cup maple syrup / honey / agave syrup / date nectar 2 tablespoons nut butter 1/4 cup nut milk 2 ripe bananas, mashed

topping: 1/3 cup each of walnuts, sunflower seeds + pumpkin seeds 2 tablespoons maple syrup 2 tablespoons melted vegan butter

Feel free to add almond or sunflower seed butter, for a peanut free alternative to the traditional peanut butter cup.

cashew mulberry 1 cup tigernut flour 1/2 cup raw, hulled sunflower seeds 1/2 cup hemp hearts 1/4 teaspoon ground vanilla bean seeds 2 tablespoons pure cashew butter 1/2 cup dried mulberries, soaked for 2 - 4 hours 2 tablespoons pure maple syrup 1 tablespoon virgin coconut oil

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

If you can have sunflower seed butter, I'd try 1 1/4 cups of that in this recipe.

1 medium - sized Idaho ® potato 1/2 teaspoon table salt 1/2 cup unsweetened creamy peanut butter 1 tablespoon brown sugar 1/2 cup shelled sunflower seeds Coarse salt, to taste

1/2 cup old fashioned oats 1/2 cup sunflower seeds 3/4 cup pecans, finely chopped 1/4 tsp salt 1/2 tsp cinnamon 3/4 cup maple syrup 1/4 cup almond butter 4 tbsp coconut oil 1 tsp pure vanilla extract

2 cups (250 grams) all - purpose flour 2 cups (240 grams) whole wheat flour 3/4 cup (100 grams) roasted & salted sunflower seeds, plus extra for sprinkling 1/4 cup (40 grams) flax seeds, plus extra for sprinkling 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon salt 2 large eggs 1/4 cup (85 grams) honey 4 tablespoons (57 grams) butter, melted 1 1/2 cups (355 ml) milk

3/4 cup of smooth nut or seed butter (almond, hazelnut, sunflower, or peanut butter) 1/4 cup + 2 tablespoons of maple syrup 3/4 cup of unsweetened apple sauce 2 teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2 cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a mixture of almonds, and added some coconut flakes) METHOD

1/4 cup hemp seeds (hemp hearts) 3 tablespoons coconut nectar (or maple syrup) 1 1/2 teaspoon vanilla extract 1/4 teaspoon sea salt, to taste 2/3 cup sunflower butter

Luckily, you can blend the leftover pulp that you have in the bag with 1/4 cup of the milk in a food processor to make your own homemade sunflower seed butter, discard it, or add a tablespoon or two into smoothies and oatmeal for a boost of fiber.

1 cup whole oats (groats), soaked overnight & drained 2 1/2 cups filtered water Pinch sea salt Optional mix - ins: Sliced almonds, ground walnuts or sunflower seeds Sliced fresh fruit, raisins or chopped dates Maple syrup, coconut sugar or apple butter Coconut oil, flax oil or coconut milk Cinnamon, ginger, nutmeg or vanilla extract

2 very ripe bananas 2 organic eggs 8 large soft date (approx. 100 g) 2 Tbsp nut butter 1 cup rolled oats, or other flakes (2,5 dl) 1/2 cup whole buckwheat (1,25 dl) 1/2 cup seeds (I used pumpkin & sunflower seeds)--(1,25 dl) 50 g nuts (I used hazel) Zest from 1/2 organic orange (optional) 1/4 tsp cardamom 1/2 tsp ground vanilla A generous pinch of salt

100g dried mango, soaked in water for 1 - 2 hours 1/3 cup macadamia butter 2 tbsp coconut sugar 1/4 cup sunflower seeds 3 tbsp protein powder 1 tbsp flaxseed meal 2 tbsp quinoa flour (or another 2 tbsp protein powder) 1/4 cup shredded coconut + more for coating Coconut oil (optional)

lime peanut sauce ingredients: 1/2 inch fresh ginger, peeled + rough chopped 2 cloves of garlic, peeled + rough chopped 1 - 2 tsp sriracha (or other hot sauce you like) 2 tbsp peanut butter (or tahini, sunflower seed butter, almond butter etc) 1 lime, peeled + chopped 1 tbsp rice vinegar 2 tsp agave nectar 1 tbsp tamari soy sauce little scoop of extra virgin coconut oil (optional, but I love the coconut fragrance here) 1/4 tsp toasted sesame oil 1/2 cup grapeseed oil