Sentences with phrase «half cup of almond»

If this is the case, am I able to use almond meal, and what is the equivalent of almond meal that would be required to equal one cup of almonds in this recipe?

Pour the strained liquid back into the saucepan, add one cup of almond or almond - sesame milk and reheat gently.

I had to add another cup of almond milk as I guess it was too many frozen ingredients at once.

Place the oat flour in a large mixing bowl and process one cup of almonds in the food processor until they form a fine flour.

I noticed some of your other recipes require a cup of almonds to be put in the food processor until it achieves a flour - like consistency / texture.

For the recipe — do you measure the almonds as ground or do you use 2 cups of almonds and then ground them?

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

1 cup of almond flour should be relatively similar to 1 cup of almonds, you might get a little more flour in a cup than whole almonds x

Once the water is absorbed add one cup of almond milk and stir well.

Warm 3/4 cup of almond milk to 110 F. Add in sugar and yeast, whisk together and leave for 10 minutes.

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

How can two cups of oat flour and one cup of almond flour weigh the same amount?

Since I have this already, my question is: when you say a cup of almonds, what is the equivalent for almond flour?

First place one cup each of the almonds, pumpkin seeds, ground flaxseed and sunflowers seeds in a food processor and blend for a minute or so until smooth, then transfer the mix to a bowl and stir in the remaining half a cup each of pumpkin seeds and sunflower seeds along with the salt, coconut oil and water.

Gradually add in 1 cup of the almond milk and blend until you have a smooth, quite thick but still runny mixture.

Just made with rice flour added 1/2 cup oil to substitute the dryness of rice flour and 1/2 cup of almond milk no sour cream!!

So, before I put the second batch in the oven, I added 1/3 cup of almond meal, that helped... at least they formed a mound.

Start with 2 cups of almonds.

Blend all that into 1 cup of almond flour.

You could substitute either recipe with a 1/2 cup of almond butter (it may be hard to get a smooth batter with whole almonds); the flavor will be altered slightly, but I bet they will still taste great:)!

I didn't use Aloha packet and probiotic powder either, and as an almond milk I blended half cup of almonds with one cup of water... it is so creamy and thick, thank you so much:)

I followed the recipe exactly but added about 1/4 cup of almond meal to help hold it all together... They turned out perfectly!

Add the 2 cups of almond or soy milk and bring to a gentle simmer, do not boil.

If you're using a quarter of a cup of almond meal, this contains 15g fat (1g saturated), 5g carbs (3g fiber, 1g sugar), and 7g protein.

There's something like 70 almonds in one cup of almond flour!

I added about a quarter cup of almond milk cream cheese by Kite and about 5 packets of Stevia in the Raw - Simply Delish!

And because he's not too fond of coconut, I substituted 1 cup of almond flakes.

Crumble 1/2 of the fried rosemary leaves into the ziti and stir in 1/2 cup of almonds; transfer to the prepared pan.

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

Start with 1/4 cup of almond milk and if the consistency is too thick, add 1 tbsp at a time until it's at your desired thickness.

Finely chop 1/2 cup of the almonds, set aside.

Added about a half cup of almond milk to help with consistency and some walnuts.

Below are my substitutions: Coconut oil — extra virgin olive oil Coconut sugar — Splenda Almond flour — coconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hydrate.

If your recipe failed (like mine did), you can save it by adding 1.5 cups of almond milk... it did the trick and the pancakes came out awesome.

Cashew Bread Ingredients (makes 1 large loaf, or two small loaves) • 3 cups of raw cashews (organic if possible; unsalted) • 3/4 teaspoon of baking soda • 1/2 teaspoon of sea salt • 3 eggs, separated • 1/2 tablespoon of apple cider vinegar (or lemon juice) • 1 cup of greek yogurt (or non dairy yogurt for vegan) • 1/2 cup of almond milk (applesauce or apple juice will work) • 1/2 teaspoon stevia • 2 tablespoons agave nectar

Healthy Cookie Butter milkshake: blend 2 bananas, 1 cup of almond milk, and 2 tablespoons of Healthy Cookie Butter.

I like the flavor enough to even mix it with a cup of almond milk and drink it that way.

For example, I usually blend 1 can of chickpeas, 8 - 10 dates, 2 tbsp cocoa, and half a cup of almond milk until it's smooth.

First, I put in 1/4 cup of hemp hearts in place of 1/4 cup of almond meal.

So, 1 can of chickpeas, 8 dates, 2 tbsp of cocoa, and half a cup of almond milk all blended until super fudgy and smooth, scoop that out, and repeat with the remaining ingredients.

I subbed 1 cup of almond flour to walnut flour, omitted the ACV, added sweetener to taste, 1 tsp vanilla, 1 tsp pumpkin pie spice (sugar free) and 1 mashed banana.

Today I subbed 1/2 cup of sunflower seed flour for 1/2 cup of the almond flour.

2 cups of all - purpose flour 1/2 cup of sugar 2.5 teaspoons of baking powder 1 teaspoon of flax seed meal 1/2 teaspoon of salt 1/2 cup of crunchy peanut butter 1/4 cup of creamy peanut butter 1 cup of almond milk 2 tablespoons of butter 2 eggs 1/2 cup dark chocolate chips (optional)

I used a combination of 1 cup tiger nut flour and 1 cup of almond flour.

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

Nocciolata Cups Cup Crust 1/4 cup of pecans 1/4 cup of almonds 1/2 cup of dates, soaked in warm water for 5 minutes, pitted a pinch each of sea salt & cinnamon

preheat the oven to 350 ° f. in a small bowl, mix the egg whites, 1/4 cup of the almond milk, and lemon zest.

For plain, creamy almond butter, simply put 2 cups of almonds into a food processor, turn it on, and walk away for about 20 - 25 minutes.

1/4 tsp of almond extract 1/2 cup of tapioca flour 3 tbsp ground flax seeds 1/2 cup of almond flour 1/2 cup of rice flour 1/4 cup quinoa flour 1/4 cup of buckwheat flour 1/3 cup fava - chickpea flour 1/2 cup of cocoa powder 1/2 tbsp of baking powder 1 tsp of baking soda

1/2 cup of wild blueberries (if frozen, be sure to defost by leaving out in a strainer) 1/2 cup of pomegranates 1/2 cup of almonds, roughly chopped