Sentences with phrase «cups of almond instead»

Also, in a 64 oz container, try 4 cups of almond instead.

would it be acceptable to use a cup of almonds instead of 1/2 cashews, 1/2 almonds?

Not exact matches

I used almond flour instead of buckwheat flour (2 cups almond + 1 cup coconut flour).

Do you think I can just use a bit more than the cup of almonds, instead of the 2.5 tablespoons of almond butter?

Instead of almond milk I used pumpkin seed milk, and I used half a cup less because I didn't make enough beforehand.

Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled

It's hard to say without having actually tested it, but I think I would try upping the arrowroot powder to 1/4 cup and use 2/3 cup almond flour instead of the coconut flour.

I usually use lowfat buttermilk instead of milk, and lately, I've discovered almond meal «flour» at Trader Joe's, so I put a cup of that in, instead of half of the wheat flour and 1/2 cup of the wheat bran.

I subed 1 cup almond flour (spooned into the measuring cup) for the coconut flour since we didn't have any and did walnuts instead of chocolate chips and they were oh so yummy.

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.

I took the liberty of changing a few things around and used what was on hand: Bob's Redmill Almond meal, fortunately the texture is excellent, 1/2 cup roasted & mashed Delicata Squash, one tablespoon of Ghee, one tablespoon of Coconut oil instead of 1/4 cup, substituted Hemp Seed for Flax meal and Volia!

I found the mixture a bit sweet and «wet» for me, until I used 1 1/2 cups dehydrated almond pulp instead of 1/2 cup damp pulp.

Note: For a vegan option, omit the Greek yogurt (and almond milk) and sub with 1 cup of coconut milk instead.

It is rather good but this time around I skipped the 1/2 cup of dark coffee and I added almond milk instead.

I wound up substituting 1/4 cup banana for the egg and using Silk Coconut milk instead of almond.

A couple of things though, I used almond flour / meal (1 1/3 cup as recommended) and instead of honey or maple syrup, I used organic brown rice syrup, used the same amount as listed for maple syrup, AND I added a handful of unsweetened organic coconut flakes for added texture and flavor... turned out PERFECT!!

1/3 cup almond flour 1 banana 1/8 cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2 tablespoons coconut sugar) 1 teaspoon pure vanilla extract coconut oil — use for frying in skillet and instead of butter to serve raw honey — instead of syrup raw pecans — shelled

This morning, I was in the mood for a smoothie bowl, so to thicken the Breakfast Smoothie recipe I added half of an avocado and 1/4 cup of almond milk instead of the 1/2 cup.

Since I didn't have all of the ingredients I made a couple of changes — I used almond butter (Artisana raw organic) instead of almond flour (same quantity), i used a full teaspoon of cinnamon and baking powder, I added 1/4 cup of chopped walnuts.

I made mine using a cup of dates presoaked in some hot water instead of the sweetners in it some of the soaking water instead of the almond milk and used homemade coconut butter instead of the jared one and canellini beans (which I have now learned is the italian for white kidney beans which I had never heard of!).

Instead of almond flour, added 1/2 cup allmond meal and used 1/4 butter + 1/4 cup coconut oil.

I only had 1 cup of flower left so i had an additional 1/2 cup of oats instead and used almond butter instead of peanut butter (just preference).

I used maple syrup instead and didn't have quite enough almond butter so I added 1/4 cup of cashew butter.

Would I still use 3 cups if using almond flour instead of grinding whole nuts?

With this particular recipe, since it's already got ground almonds in it I would just substitute the flour for gluten - free baking mix, or perhaps increase the amount of ground almonds to 1 cup and use 1 cup of baking mix instead of 1 1/2 cups.

Instead of the oil I used 1/4 cup of plain almond yogurt.

I used Almond milk instead of soy, and I added 1/4 cup more blueberries, because I wanted to use up what I had left.

I used almond meal instead of flour and added 1tsp of vanilla, 1 / 2tsp of cinnamon and 1 / 4tsp of nutmeg and 1/2 cup chocolate chips.

I used Jule's GF flour, 1/4 cup oat flour in place of flax meal, sparkling water, honey and used 1/4 cup almond meal instead of milk powder.

Ingredients 1 can cream of mushroom soup 1/2 soup can of water 1 cup wine (water can be used instead) 1 cup raw rice 6 pork chops, fat removed 1 package onion soup mix sliced mushrooms sliced almonds Directions Mix soup and water; add wine, if desired.

For a nut - free option, use 1/4 cup desiccated coconut instead of almonds or more freeze - dried raspberries.

Then 1/4 cup ground flax (used 1 1/4 cups of ground almonds instead) and several tbls of water, to make up another egg substitute.

Just use vegan protein (may I recommend our creamy pea) protein instead of whey but make sure you use just 1/8 cup of the pea and 1/4 of the ground almonds, plus a bit more milk to ensure you reach a nice and doughy consistency.

I made muffins by the way... Instead of using flour, I made 1 cup of oatmeal flour (1 cup of oats pulverized in the blender) and added also 1/2 cup almond flour.

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.

I make some adjustments because I didn't have honey so instead I added a little less of 1/3 cup of sugar and to compensate for the liquid consistency of honey I added 2/3 c of almond milk.

I substituted the wheat flour with spelt flour (and used about 1 1/2 cup instead of 1/2 cup — the almond butter made the batter extremely sticky), I substituted the coconut sugar for about 1/2 cup of maple syrup (could have gone for less, too!)

The original recipe calls for 2 cups milk & 1 cup cream instead of almond milk and coconut milk respectively.

I used dried cranberries instead of cherries, dry oats in place of the almonds and pecans (just didn't have any on hand), a mixture of chia and flaxseed, and an extra 1/4 cup of cranberries.

1/3 c. olive or vegetable oil (I actually like to use coconut oil instead, me not Elise) 1 c. granulated sugar 3 eggs 2 tsp almond extract 1 tsp pur vanilla extract 3 1/4 cups all - purpose unbleached flour 1 Tbsp baking powder Zest of two oranges 3/4 c. dried cranberries 1/2 c. white chocolate chips Dust the cranberries and chocolate chips with a little of the dry mixture before folding into the dough to prevent clumping and sticking.

I just made these with macadamia nuts instead of pecans, and added 3/4 cup of shredded coconut, (0rganic / non sweetened) and 1 tsp of almond extract, no vanilla.

Hi Alex loved the recipe idea used 1 cup of almonds and 1cup ofwalnuts instead of pecans added linseed, sunflower seeds pumpkin seeds and unsweetened coconut flakes to make up the bulk of the nuts and 1 cup of dates + half a cup of dried figs all other ingredients & measurements were the same just out of the oven haven't tasted them yet hope they are as nice as yours seem 2b Alex

Omit the cocoa and add an extra 1/4 cup of oats; use almond flour or white flour instead of oats if you're not into texture.

I made a few small changes — almond milk instead of soy, real butter instead of vegan margarine, 1/2 cup raisins instead of 1 cup, and whole wheat pastry flour instead of whole wheat flour (it was all I had).

Adaptations / substitutions to the recipe: 3 cups of almond flour instead of 2.5 Raw coconut nectar instead of agave Chocolate chunks and date crumbles instead of pecan pieces.

These looks SO yummy... If I wanted to use almond flour instead of butter, would you recommend using more, less or leaving it at 1/2 cup?

I made them with half PB and half almond butter (because i did nt have a full cup of pb) and used a chicken egg inStead of a flax egg.

You can use coconut flour instead of almond meal but only about 1/2 cup instead of 1 cup

I also added about 1/4 cup of almond milk and used honey and maple syrup instead of Stevia.

Instead of using almond butter I used light peanut butter and instead of 2.25 cups of oats I usInstead of using almond butter I used light peanut butter and instead of 2.25 cups of oats I usinstead of 2.25 cups of oats I used 2.5.