The almond flavor comes
from almond extract as well as almond flour, and the coconut flavor comes from coconut butter and shredded unsweetened coconut.
These biscotti's are packed with flavour
from the almond extract, orange zest and chunks of toasted almonds.
Not exact matches
The only thing I'll do different next time is omit the
almonds from the frangipani and just use
almond extract.
It's made
from firm sprouted tofu, cocoa powder, pure maple syrup, pure vanilla
extract, and unsweetened
almond milk.
Almond extract —
Almond extract is distilled
from the essential oil of bitter
almonds and should only be consumed in very limited quantities.
Vanilla butter rounds slightly adapted
from Big Fat Cookies 2 3/4 cups (385g) flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups (340g / 3 sticks) unsalted butter, at room temperature 1 cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla
extract 18 whole unblanched (with skins)
almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set aside.
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 *
2 ripe bananas 1/3 cup of vanilla, lemon or plain Chobani 1 cup of vanilla
almond milk 1/4 cup of white sugar 1.5 teaspoons baking soda 1.5 teaspoons of vanilla
extract 2 lemons zested Juice
from one lemon 3/4 cup of cooked quinoa 1 cup of all - purpose flour (I used King Arthur) 1 cup of whole wheat flour (I used King Arthur) 1 - 2 cups of freshly washed blueberries (tossed in some flour to coat)
These zucchini cupcakes are moist and full of flavor -
from the orange juice,
almond extract, and earthy cloves and cinnamon.
;) Cocoa - marzipan pound cake slightly adapted
from here 1 1/2 cups (210g) all - purpose flour 1/2 cup (45g) unsweetened Dutch - process cocoa powder 1 teaspoon baking powder 1/4 teaspoon table salt 3/4 cup (200g / 7 ounces)
almond paste — I used homemade, recipe here 1 cup (200g) granulated sugar 1 cup (226g / 2 sticks) unsalted butter, at room temperature 2 teaspoons Amaretto 1 teaspoon vanilla
extract 4 large eggs, room temperature 1/2 cup (120 ml) whole milk, room temperature 1/2 cup sliced
almonds (optional) Preheat oven to 160 °C / 325 °F.
:D Pine nut and Marsala biscotti adapted
from Dolci: Italy's Sweets 385g all purpose flour 150g granulated sugar 1/2 teaspoon baking powder 1/8 teaspoon table salt 3 heaping tablespoons honey 2 large eggs 2 large egg yolks 2 tablespoons unsalted butter, room temperature finely grated zest of 1 large orange 1 teaspoon vanilla
extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use
almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F.
Almonds, pumpkin seeds, grass fed hydrolyzed collagen, pre-biotic fiber (
from cassava root), coconut flakes, honey, natural flavors, water, coconut oil, unsweetened chocolate, organic fair trade cocoa powder, cocoa nibs, Himalayan pink salt, monk fruit
extract, tocopherols, hazelnuts, macadamia nuts, cashews.
Honey bee cake slightly adapted
from this beautiful cookbook Cake: 2 1/4 cups (315g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/2 teaspoon table salt 3/4 cup + 2 tablespoons (200g) unsalted butter, room temperature 1/2 cup (100g) granulated sugar 1/3 cup (100g) honey 2 teaspoons vanilla
extract 2 large eggs 1 large egg yolk 3/4 cup (180 ml) buttermilk, room temperature * Glaze: 1/2 cup (150g) honey 3 tablespoons (41g) unsalted butter, room temperature 1/4 teaspoon vanilla
extract pinch of salt 1/2 cup (56g) sliced
almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F.
The vanilla flavor comes
from vanilla
almond milk, vanilla protein powder, and a touch of vanilla
extract.
;) Orange berry financiers adapted
from the always delicious Simply Bill 3/4 cup (105g) icing sugar, sifted finely grated zest of 1 large orange 3/4 cup (75g)
almond meal (finely ground
almonds) 1/3 cup (46g) all purpose flour pinch of salt 5 egg whites 100g unsalted butter, melted and cooled 1 teaspoon vanilla
extract 1/4 cup (35g) blueberries, fresh or frozen (unthawed) 1/4 cup (30g) raspberries, fresh or frozen (unthawed) icing sugar, extra, for dusting In a large bowl, place the orange zest and the sugar and rub them together with your fingertips until sugar is fragrant.
Puréed sweet potatoes provide the base for this remarkably healthy pudding recipe, which gains more sweetness and flavor
from just a bit of maple syrup,
almond milk, unsweetened cocoa powder, espresso powder, and vanilla
extract.
Bill's cherry tart
from Holiday Pastry: 1/2 cup + 1 tablespoon (127g) unsalted butter, melted and cooled 1/3 cup + 2 tablespoons (90g) caster (superfine) sugar 1 1/4 cups (175g) all purpose flour pinch of salt 2 tablespoons
almond meal (finely ground
almonds) Filling: 170 ml heavy cream 2 eggs, lightly beaten 2 teaspoons vanilla
extract 3 tablespoons caster (superfine) sugar 2 tablespoons all purpose flour 550g fresh cherries, halved and pitted — I used only 450g Preheat the oven to 180 °C / 350 °F; butter a 24 cm (9 1/2 in) round loose - bottomed tart pan *.
Made with real vanilla
extract, it has 4 times more
almonds — that's 20 grams of real California
almonds per serving — plus 5 grams of plant - based protein
from almonds in each serving.
1 cup
almonds, soaked overnight 2 dates, pitted pinch of sea salt 4 cups filtered water 1/4 tsp vanilla
extract or seeds
from half a vanilla bean
Then I've added frozen organic raspberries (
from Target), some vanilla
extract and a little stevia which both add sweetness and flavor without sugar or artificial ingredients, raw cacao powder (or you could use cocoa powder), a handful of raw
almonds (or
almond butter would work just fine), and that's it!
reduced fat cream cheese, softened 1/4 Cup Powdered Sugar 1/2 Cup heavy whipping cream (substitute 1 C. Fat Free Cool Whip if you want a low - cal dessert) 2 Tablespoons orange zest (about 1 orange) 1/2 teaspoons
almond extract 2 Tablespoons white coarse sugar, optional Parchment or Baking Paper 1 gallon freezer bag or pastry bag to pipe filling Honey Glaze: Ingredients: 1/4 c. Honey Juice
from 1 large POM Wonderful Pomegranate or 2 T. POM Wonderful 100 % Pomegranate Juice Directions: Preheat oven to 400 degrees.
When I got home
from visiting Matthew, I had a major craving for chocolate chip cookie dough, so I got a little creative in the kitchen and whipped up a gluten - free and egg - free batch using
almond butter,
almond flour, honey, vanilla
extract, and white chocolate chips.
Almond cakes with sugared apple icing from Donna Hay magazine 1/2 cup + 1 tablespoon (127g) unsalted butter, softened 3/4 cup + 1 tablespoon (162g) caster sugar 1 teaspoon vanilla extract 2 eggs 1 cup + 1 tablespoon (150g) all purpose flour 1/3 cup almond meal (ground almonds) 1 1/4 teaspoons baking powder 1/2 cup (120 ml) whole milk Sugared apple icing: 3/4 cup + 1 tablespoon (162g) caster sugar 1/4 cup (60m) clear apple juice Preheat the oven to 180 °C / 350 °F; butter twelve 1/2 cup (120 ml) capacity muffin
Almond cakes with sugared apple icing
from Donna Hay magazine 1/2 cup + 1 tablespoon (127g) unsalted butter, softened 3/4 cup + 1 tablespoon (162g) caster sugar 1 teaspoon vanilla
extract 2 eggs 1 cup + 1 tablespoon (150g) all purpose flour 1/3 cup
almond meal (ground almonds) 1 1/4 teaspoons baking powder 1/2 cup (120 ml) whole milk Sugared apple icing: 3/4 cup + 1 tablespoon (162g) caster sugar 1/4 cup (60m) clear apple juice Preheat the oven to 180 °C / 350 °F; butter twelve 1/2 cup (120 ml) capacity muffin
almond meal (ground
almonds) 1 1/4 teaspoons baking powder 1/2 cup (120 ml) whole milk Sugared apple icing: 3/4 cup + 1 tablespoon (162g) caster sugar 1/4 cup (60m) clear apple juice Preheat the oven to 180 °C / 350 °F; butter twelve 1/2 cup (120 ml) capacity muffin pans.
Peach, raspberry and
almond crumble adapted from Australian Gourmet Traveller 300g peaches (about 2) 45g frozen raspberries 1 1/2 tablespoons demerara sugar 1 teaspoon vanilla extract Almond crumble: 2/3 cup (93g) all purpose flour 1/4 cup + 1 tablespoon (70g) chilled unsalted butter, cut into 1 cm pieces 3 1/2 tablespoons demerara sugar 1 1/2 tablespoons flaked almonds For almond crumble, preheat oven to 200 °C / 3
almond crumble adapted
from Australian Gourmet Traveller 300g peaches (about 2) 45g frozen raspberries 1 1/2 tablespoons demerara sugar 1 teaspoon vanilla
extract Almond crumble: 2/3 cup (93g) all purpose flour 1/4 cup + 1 tablespoon (70g) chilled unsalted butter, cut into 1 cm pieces 3 1/2 tablespoons demerara sugar 1 1/2 tablespoons flaked almonds For almond crumble, preheat oven to 200 °C / 3
Almond crumble: 2/3 cup (93g) all purpose flour 1/4 cup + 1 tablespoon (70g) chilled unsalted butter, cut into 1 cm pieces 3 1/2 tablespoons demerara sugar 1 1/2 tablespoons flaked
almonds For
almond crumble, preheat oven to 200 °C / 3
almond crumble, preheat oven to 200 °C / 392 °F.
The basic proportions are easy to remember but I like to step it up in some traditional ways — half a vanilla bean, a splash of
almond extract at the end — and some that are decidedly less so, like cooking it with a bay leaf, a trick I picked up
from this one and I know it sounds odd, but don't knock it until you've tried it, okay?
One of the most popular flavors used in baking, our Organic Pure
Almond Extract contains the purest oil of bitter almond, extracted from California, South Carolina and Georgia stone
Almond Extract contains the purest oil of bitter
almond, extracted from California, South Carolina and Georgia stone
almond,
extracted from California, South Carolina and Georgia stone fruit.
8 tablespoons (113 grams) butter 8 ounces (227 grams)
almond paste 2/3 cup (130 grams) granulated sugar 3 large eggs Seeds
from 1 vanilla bean (or 2 teaspoons vanilla
extract) 1 cup (125 grams) all - purpose flour 1 teaspoon baking powder 1/4 teaspoon salt
Remove the lid
from the pitcher and pour in the heavy cream, sweetened condensed milk, vanilla
extract,
almond extract, and Irish whiskey.
While coconut flour is the fiber
from coconut meat after nearly all the oil has been
extracted,
almond «flour» is really just
almonds ground up into a fine meal, and is also marketed under the name «
almond meal».
1) Combine the dry ingredients (
almond flour / meal, tapioca flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla
extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks
from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honey
Continue to cook and when it starts to foam up, remove it
from the heat and stir in the
almonds, the
almond extract, and the liquor.
and thanks to you I never had to ask her for the recipe.These are exactly the same except we add a little
almond extract to it and it takes it
from amazing to addicting!
Ingredients, Nut Butter Buddha bar: (* Organic) Complete Protein Blend (Sprouted Whole Grain Brown Rice Protein *, Pea Protein), Brown Rice Syrup *, Tapioca Syrup *, Chocolate Liquor, Cane Sugar *,
Almonds, Date Paste *, Dried Cherries (Cherries, Sunflower Oil), Cocoa Butter, Brown Rice Crisps, Agave Syrup *, Vega Blend (Vitamins & Minerals: Potassium Phosphate, Calcium Phosphate, Magnesium, Iron, Vitamin C, Zinc, Iodine, Molybdenum, Vitamin A, Niacin, Vitamin E, Copper, Selenium, Manganese, Biotin, Calcium Pantothenate, Thiamin, Riboflavin, Vitamin B6, Vitamin B12, Chromium, Vitamin D2, Folate, Greens: Alfalfa Grass, Spinach, Broccoli, Kale, Berries:
Extracts of Grape Seed, Maqui Berry, Goji Juice, Acai Berry, Pomegranate Seed, Mangosteen, Probiotics: L. Acidophilus LA - 14, B. Bifidum BB - 06), Vega SaviSeed (Sancha Inchi) Oil, Inulin (
From Chicory Root), Buckwheat, Cocoa Powder, Chia Seeds, Natural Coconut Flavor, Hemp Seeds, Organic Vanilla
Extract, Sunflower Lecithin, Sea Salt, Natural Cherry Flavor.
2 - 3 medium ripe bananas 1/4 cup melted coconut oil 2 Celestial Peppermint Lane tea (removed
from tea bags) 1/4 cup coconut sugar 1/4 cup pure maple syrup 1 chia / flax or flax meal egg (1 tablespoon of flax and or flax / chia mixed with 3 tablespoons of water & let to sit for 3 mins) 1 teaspoon pure peppermint
extract 1.25 cups oat flour (you can make your own by blending in a food processor down to flour) 3/4 cup
almond meal 1/2 cup unsweetened cacao powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup of vegan, dark chocolate chips
1) Pre-heat oven to 350 deg Fahrenheit (175 deg cel) 2) Generously grease a square or rectangle baking tin with butter 3) Place chopped dark chocolate in a heat - proof bowl 4) Melt butter in a small pan and then pour melted butter over chopped chocolate, stirring until chocolate is completely melted 5) Add the sugar and mix well until sugar is dissolved 6) Add in the eggs and beat well, followed by vanilla
extract until well - combined 7) Gently mix in the dry ingredients (
almond meal, cocoa powder, baking powder and salt) 8) Pour batter into the greased baking tin, and spread out evenly 9) Sprinkle chopped walnuts evenly over the batter 10) Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean 11) Remove
from oven and allow to cool completely before cutting into squares
Lemon Coconut Macaroons Adapted
from Paula Deen on the Food Network Ingredients 1 large egg white 1/8 teaspoon salt 3/4 cup sweetened condensed milk 1 tablespoon lemon zest 1/2 teaspoon lemon
extract 1/2 teaspoon vanilla
extract 1 (14 - ounce) bag shredded sweetened coconut, finely chopped Note: (we added an egg yolk and 1 / 4th cup of
Almond Flour) Directions Preheat the oven to 300 degree F. Line 2 baking sheets with parchment paper.
2 1/2 cups all - purpose flour 1/2 cup
almond flour 1 tablespoon baking powder 1 teaspoon baking soda 2 teaspoons salt — * the extra salt is key to this batter's awesome flavor 1 lb very ripe strawberries, hulled, halved and sliced thin 3 tablespoons honey 1 tablespoon + 1 teaspoon vanilla
extract 1 vanilla bean pod, scraped 1 1/2 cups Chosen Foods avocado oil 1 1/2 cups organic granulated cane sugar, plus more for sprinkling Zest
from 2 lemons 1 1/2 cups plain whole milk yogurt 4 large eggs 3 tablespoons poppyseeds
pea protein crisps (pea protein, rice starch), organic brown rice syrup, organic tapioca syrup,
almonds,
almond butter, brown rice protein, organic sugar, inulin (
from chicory root), pea protein, organic agave syrup, organic date paste, cocoa powder (processed with alkali), palm kernel oil, chocolate liquor, sacha inchi oil, brown rice crisps, cocoa powder, organic tapioca solids, organic buckwheat, natural flavor, sunflower lecithin, chia seeds, sea salt, hemp seeds, organic vanilla
extract.
Plus, blasts of flavor comes
from a combination of vanilla and
almond extracts.
Almond flour (2 1/2 cups)-- or make your own by grinding soaked and dehydrated
almonds Sea salt (1/4 tsp) Almonds, toasted and chopped — previously soaked and dehydrated (1 cup) Honey (5 TBS) Butter or ghee, unsalted, organic, from grass - fed cows if possible, or coconut oil, melted (1/2 cup) Vanilla extract, organic or homemade vanilla extract
almonds Sea salt (1/4 tsp)
Almonds, toasted and chopped — previously soaked and dehydrated (1 cup) Honey (5 TBS) Butter or ghee, unsalted, organic, from grass - fed cows if possible, or coconut oil, melted (1/2 cup) Vanilla extract, organic or homemade vanilla extract
Almonds, toasted and chopped — previously soaked and dehydrated (1 cup) Honey (5 TBS) Butter or ghee, unsalted, organic,
from grass - fed cows if possible, or coconut oil, melted (1/2 cup) Vanilla
extract, organic or homemade vanilla
extract (1 TBS)
Their texture is crisp and crunchy with a sweet
almond flavor that comes
from pure
almond extract and chunks of toasted
almonds.
3/4 cup Creamy Natural Peanut Butter 1/4 cup Maple Syrup 1/4 cup
Almond Milk 2 teaspoons Pure Vanilla
Extract 1/4 teaspoon Liquid Stevia
Extract 1/4 cup Vanilla Protein Powder 1/4 cup Oats (can use Gluten - Free) 3 Tablespoons Ground Flaxseed (or grind your own
from whole flaxseed) 3 Tablespoons Barley Flour 1/8 teaspoon Cinnamon 1/3 cup Homemade White Chocolate Chunks or Chips
Remove
from heat and stir in the
almond extract.
This includes our Pure
Almond Extract, which is nut free because it consists of bitter almond oil derived from stone fruit
Almond Extract, which is nut free because it consists of bitter
almond oil derived from stone fruit
almond oil derived
from stone fruit pits.
I do use pasture butter and coconut palm sugar, so I don't know how that would differ
from other fats and sugars, but with the
almond extract, wow, these are really really good!
The
almonds are pressed using a hydraulic cold - presser that applies a large amount of pressure to
extract the maximum amount of milk
from each nut.
200 g
almonds 3 tbsp runny honey or agave syrup 2 tbsp melted coconut oil the seeds
from 1 vanilla pod, or 1 tsp good vanilla
extract salt 150 g unsweetened desiccated coconut 200 g dark chocolate (70 per cent)
1 - 1 lb box Collection Etienne 61 % Semisweet Chocolate Wafers 1/4 cup (1/2 stick) unsalted butter 1/4 cup water 4 large eggs, room temperature 1 1/3 cups sugar 1/2 teaspoon salt 2 teaspoons vanilla
extract 1 teaspoon finely grated orange zest (
from 1/2 medium orange) 1 cup unsifted all - purpose flour 1/2 cup dried, sweetened cranberries 1/2 cup diced, toasted
almonds
These are wonderful, but my family did not like the strong
almond taste
from the
extract which took away
from the chocolate & raspberry flavors we were hoping to have dance on our taste buds — instead it was an
almond extra dance party of one.
Cake Batter 12 ounces soft dates — chopped 1/4 plus 1 tablespoon coconut oil - melted 1 tablespoon vanilla
extract pinch of salt 4 cups plain
almond pulp left
from making
almond milk 1 1/2 cup fresh blueberries 1 - 2 tablespoons freshly squeezed lemon juice