What are some other uses
for the almond powder in the kitchen?
For the measurements, you wrote down 1/2 cup of powdered almonds is 50 grams, but one cup of powdered sugar is equal to 125 grams, so shouldn't the half cup be equal to around 62 grams, or is it different
for almond powder weight compared to powdered sugar weight?
Not exact matches
For breakfast, Khloe makes a nutritious protein shake by mixing one scoop of whey protein
powder, one tablespoon of
almond butter, one serving of fruit, and ice.
Made the bread tonight as per the recipe book «ml» and «g» measurements, and subbed in walnuts
for almonds because that's what I had — Just testing a slice covered in my home made walnut and kidney bean spread... Yummy Think I need a touch more salt but I'm always a bit worried about over seasoning... I used mixed herbs but think I would love to add some garlic (
powder maybe) next time, and use selected herbs rather than the commercial mix.
1) used a food processor instead of hand held blender 2) ground fresh
almonds instead of
almond meal 3) cacao
powder instead of cocoa
powder — THANK YOU again
for introducing me to this «magic dust» through your detailed cacao page and «cheerleading» 4) longer bake time per your various suggestions / reasons (adjusting
for my oven and desired texture) and...
Plus they're really easy to make, you just need seven ingredients: dates, hazelnuts, cacao
powder, maple syrup, coconut oil,
almond milk and a pinch of sea salt, which you whizz up
for a few minutes to create these.
Just made it
for breakfast this morning, replaced the dates by dried figs cause I didn't have any, and the
almond butter with
powdered almonds... It is a killer!
You can replace the
almond flour with almost any flour of choice, or cacao
powder for a tropical chocolate version.
1 cup pumpkin seeds — ground into flour in a food processor 1 cup brown rice flour 1/2 cup gluten free oat flour 1/4 cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons
almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2 cup honey or 3/4 cup coconut sugar 1 vanilla bean — seeds scraped out 3/4 cup
powdered coconut sugar —
for dusting
I substituted Maca
powder for the hemp
powder mentioned and added some
almond butter and I just love this smoothie.
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.
1/2 cup / 85 g uncooked quinoa, soaked
for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened
almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water
for 15 minutes 2 tbsp melted extra virgin coconut oil (more
for cooking) 1/2 tsp ground vanilla 1 tsp baking
powder 1/2 tsp cinnamon zest of 1 lemon
I got the book delivered last week, & after giving it a good read & making a list of the essentials, I was able to then get a good «starter pack» of quinoa, tahini,
almond butter, cacao
powder, maple syrup, tamari sauce etc
for under # 20.
1 cup spinach 1/2 pear, seeded 1/2 avocado 1 tsp matcha green tea
powder 1 1/2 cups of unsweetened
almond milk 6 - 8 mint leaves 1 Tbsp chia seeds 1 tsp raw honey (optional
for added sweetness)
For the icing, combine
powdered sugar, milk and
almond extract.
For the mocha glaze I just mixed some cocoa
powder with coffee,
almond milk, and a little bit of stevia.
But if you really want to make it free of refined sugar, you can omit the Oreo - based crust and use the following recipe
for a 9 - inch fluted tart pan: 1 1/2 cups
almond flour, 1/3 cup unsweetened cocoa
powder, 1/4 cup raw agave syrup or coconut sugar, 3 tablespoons coconut oil, and 1/4 tsp sea salt.
3 ripe large bananas, peeled, cut into chunks, & frozen 1/4 cup chocolate
almond milk (such as Blue Diamond Almond Breeze Chocolate Milk) 1/4 cup graham cracker crumbs 2 Tablespoons cocoa powder 3 Tablespoon sugar (optional) Mini marshmallows and chocolate fudge sauce, for t
almond milk (such as Blue Diamond
Almond Breeze Chocolate Milk) 1/4 cup graham cracker crumbs 2 Tablespoons cocoa powder 3 Tablespoon sugar (optional) Mini marshmallows and chocolate fudge sauce, for t
Almond Breeze Chocolate Milk) 1/4 cup graham cracker crumbs 2 Tablespoons cocoa
powder 3 Tablespoon sugar (optional) Mini marshmallows and chocolate fudge sauce,
for topping
For this creamy Key Lime Pie Smoothie, I use spinach, a half of an avocado,
almond milk, lime juice, honey, a few cubes of ice and my secret ingredient, a packet of Carnation Breakfast Essentials Classic French Vanilla
Powder.
1 tablespoon coconut oil 1/8 cup cocoa
powder 1/4 cup whey protein concentrate (unflavored) 1 tablespoon coconut flour 1/8 cup goji berries 1/8 cup
almond milk (or coconut, hemp, or rice milk) 1/2 tbsp Myprotein toffee flavodrops (see Note 1 below
for subs)
The recipe I has substitutes
almond powder for quite a bit of the wheat flour.
The second calls
for banana, protein
powder,
almond milk, chai tea, tahini, dried turmeric, cinnamon, flaxseed, and dried vanilla.
for the chocolate molasses filling: 30 grams (1/4 cup) corn or tapioca starch 66 grams (1/3 cup) sugar 25 grams (3 tablespoons) cocoa
powder 1/4 teaspoon salt 600 grams (2 1/2 cups)
almond milk 2 teaspoons molasses 112 grams (4 ounces) bittersweet chocolate, chopped
INGREDIENTS 2 cups heavy cream 1 1/2 cups unsweetened cashew milk (or
almond or coconut), divided 1/2 cup cocoa
powder (
for sup...
For a delicious autumn - inspired treat, add a peeled, cooked sweet potato to your blender, and mix with
almond mylk, frozen bananas and zucchini, lots of cinnamon, a dash of nutmeg, and a plant - based protein
powder.
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.
For the French meringue method explained below, gel colour can be added to the meringue OR when folding in the
almond mixture, whereas
powdered colour can be added to the ground
almond mixture.
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more
for pan and parchment 2 1/3 cups cake flour, plus more
for pan 2 1/2 cups (10 ounces) fresh cherries, pitted and halved 1/4 cup plus 1 1/3 cups sugar 1 1/2 teaspoons baking
powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3 large eggs, room temperature 2 teaspoons
almond extract 1 1/2 teaspoons finely grated lemon zest 1 cup well - shaken buttermilk
Powdered sugar 1/4 cup sliced
almonds, toasted
1/2 cup of
almonds 1/2 cup of walnuts 1/2 cup of cashews 1 tbl maple syrup or 1 pitted Medjool dat 1 tbl of raw cacao
powder (you can add up to 2
for a more intense flavor) 1 tsp of ground cinnamon 1 pinch of salt (I used pink Himalayan) 3 cups of purified water
The recipe calls
for milk of your choice, such as
almond or soy, frozen strawberries, banana, ice cubes, protein
powder, agave nectar (but you can substitute with honey or maple syrup if you're not a fan of agave), and toppings, such as berries, banana, granola and coconut flakes.
I took your advice and used some cocoa
powder (just kinda dumped some in), along with some
almond flour (1/3 cup) and just kinda winged it
for the coconut flour (few tablespoons)..
The recipe calls
for frozen bananas,
almond butter, cocoa
powder, coffee, ice cubes and maple syrup.
The recipe calls
for unsweetened non-dairy milk, like
almond, hazelnut or coconut, a chai tea bag, frozen banana, dates, nut or seed butter, protein
powder, pure vanilla extract and a pinch of salt.
for the cake: ○ 3/4 cup brown rice flour ○ 1/4 cup hazelnut meal (ground from whole toasted and shelled hazelnuts) ○ 2 tbsp arrowroot
powder ○ 1/4 tsp salt ○ 1 1/2 tsp baking
powder ○ 3/4 cup granulated sugar ○ 1/4 cup coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1 tsp vanilla extract ○ 1/2 cup unsweetened
almond milk ○ * 1 cup fresh blackberries *
ingredients:
for the cake: 4 tablespoons (55 grams) unsalted butter, softened 3/4 cup (150 grams) granulated sugar 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon nutmeg zest of 1 orange 2 eggs 1 cup (120 grams) flour 1 1/2 teaspoons baking
powder 1/4 teaspoon salt 1/3 cup (32 grams)
almond flour or finely ground
almonds 1/2 cup (120 grams) milk
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)
For this smoothie (Serves: 2) I used: 2 cups unsweetened
almond milk 2 cups of arugula and baby spinach mix 1 cup frozen blueberries 2 bananas 1 tsp tahini 1 tbsp cacao
powder 1 tsp maca
powder 4 figs (I used dried.
Easy to make and store, the recipe calls
for vegan chocolate protein
powder, frozen strawberries, non-dairy milk (such as coconut or
almond), and melted vegan chocolate.
I also like to coat them with
powder sugar, cocoa
powder, and granulated
almond for variation.
you can also flavor it with a pinch of cinnamon, a splash of vanilla or
almond extract, some cocoa
powder or chocolate, or toasted nuts
for a crunchy variety.
I have been enjoying simple banana, spinach,
almond coconut milk, pineapple, vanilla protein
powder, chia seed smoothies almost every morning
for two weeks!
For the chocolate chip cookies: 1 cup
almond butter (must be drippy) 1/2 cup vanilla protein
powder 1/3 cup coconut palm sugar 1 egg, large 3 tablespoons dairy - free chocolate chips, mini
They call
for grass - fed vanilla whey protein
powder,
almond butter, raw honey, eggs, salt, and baking soda.
This tasty, refreshing breakfast smoothie recipe calls
for frozen blueberries, pineapple chunks, vanilla protein
powder, acai berry
powder,
almond milk and frozen berries to garnish.
1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure
almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking
powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle
for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)
I want to get the calories down
for weight loss though so my updated recipe is: 6 oz brewed organic coffee cold, 6 oz unsweetened
almond milk, 1 scoop organic plant based protein
powder, 1 tsp pure vanilla extract, 1 tbs organic cocoa, 1 egg yolk, stevia to taste, and contents of 2 probiotic capsules.
The cookies are golden - crusted,
powder - coated,
almond - citrus gems spiked with limoncello liqueur my sister made
for me.
1 and 1/4 cup of
almond milk (I used toasted coconut unsweetened milk)-- cashew, coconut or whatever you use I scoop of Vega One coconut
almond flavored nutritional shake
powder 8 - 10 raw
almonds (I soak mine but regular are fine) 1 handful of baby spinach leaves 1 tablespoon of Justin's maple
almond butter 1 teaspoon of raw cacao nibs 1 teaspoon of raw cacao
powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon of coconut flakes plus more
for garnishing
1 1/2 cups all - purpose flour 2 tablespoons cornstarch 1/4 teaspoon ground cinnamon 1/2 teaspoon baking
powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup dark brown sugar 1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/4 teaspoon
almond extract 1 cup buttermilk, room temperature 4 - 6 plums, * halved and pitted (I used empress plums) 1/4 -1 / 3 cup confectioner's sugar,
for topping
for the cake: 2 cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon baking
powder 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 2 teaspoons pumpkin pie spice 1 cup pure pumpkin puree 1/2 cup brown sugar 1/2 cup canola oil 1/4 cup pure maple syrup 1/4 cup plain
almond milk