Sentences with phrase «into nut butter for»

Hemp nuts may be ground and turned into nut butter for spreads and sandwiches.

Not exact matches

In the latest episode of «Pure & Simple: Tips for a Healthy Lifestyle,» Pure Barre founder, Carrie Dorr, teams up with Justin Gold, founder & CEO of Justin's Nut Butters, to chat about the benefits of incorporating nut butters into your recipNut Butters, to chat about the benefits of incorporating nut butters into your rButters, to chat about the benefits of incorporating nut butters into your recipnut butters into your rbutters into your recipes.

My favourite nut butter is almond butter and I include so many other nuts into my recipes so don't really feel the need for peanuts as well as they aren't very high in nutrients.

A food processor works best for nut butter as it turns the almost into a really smooth consistency.

I roasted chopped mixed nuts with a little maple syrup and flaky sea salt, folded some into the brownie batter for added texture and flavour and then blended the rest into a sweet, salty nut butter to spread on top.

Anyway, I didn't intent on breaking into it the very next day but when I saw a display of pumpkin at the supermarket, I wanted to try an idea I had been toying around with for a while now - A simple cake bar, without needing any nut butter or sticky sweetener to bind together.

I made these this weekend and the only change I made was to use coconut palm sugar with butter and cinnamon for the filling and left out the raisins and nuts because I wanted to make them into a carmel roll.

Also great for making fresh juices and nut butters, grinding grains into flour, emulsifying dressings and creating salsas, dips and spreads.

I can easily get freshly grated nuts but I wonder if it is ok to make it into butter... thanks for the reply...

I don't know how well butter or cream would compliment the flavors, and I doubt nut flours would blend seamlessly into the sauce; with this one, you're just going for texture alone, and the gums would probably achieve that without compromising flavor or cooking time.

I took individual serving nut butters with me (Artisana brand - great for travel), packets of chia seed and stevia to stir into my oatmeal.

I used several small bowls to dip the coconut - and sprinkle - covered cupcakes into, but for the most part I used one bowl to mix the rest of the frostings, simply wiping or rinsing the bowl out between batches and leaving the dark - colored cocoa powder and nut butter frostings until the end.

I followed this recipe word for word and when the cashew paste got into pan with the sugar and started heating up, all the fat separated out and it left a clump of nut - butter and sugar sitting in a pool of oil.

I almost always turn to nut butters for a snack, whether slathered on a rice cake topped with fruit, or made into raw snack bites, nut butter... [Read more...]

200 g digestive biscuits broken into small pieces (substitute gluten free biscuits for a gluten free version) 100 g pecan nuts 100 g shelled pistachio nuts 6 dates (soaked in water for a around 10 minutes before using) 120 g CHOC Chick Raw Cacao Butter 6 tbsp CHOC Chick Raw Cacao Powder 3 - 4 tbsp agave syrup, fruit syrup, maple syrup or other (add to taste) 4 - 6 drops vanilla extract

Run it for about 2 - 3 minutes, until the nuts begin to turn from finely ground flour into a sticky butter.

I'm really curious, I have trouble digesting them and a tablespoon of nut butter can send me into a colic and raw nuts seem to sit in my stomach for ages.

This healthy, yet indulgent nut butter is perfect for slathering on your morning toast, some whole grain crackers or even for adding into your morning smoothie!

It's just a case of combining all the dry ingredients in a bowl, heating the nut butter and maple syrup in a pan until smooth, mixing the whole lot together, pressing into a tin and baking for 15 minutes.

For those that are nut - free, I would suggest to grind up raw sunflower kernels in a food processor into as fine a flour as you can get, being careful not to turn it into a nut butter.

I've been testing out the new drinking oats by Rude Health, and because they are super fine and flaky, they blend effortlessly into smoothies thickening them up without the need for extra banana or nut butter... not that there is anything wrong with either of those ingredients, it's just that sometimes you don't want hugely bananary smoothie and sometimes you want a few extra carbs over fats.

Put the almonds into the bowl of a food processor and blitz for 5 minutes, until the nuts are beginning to turn into a soft butter.

Transfer the nuts to your Vitamix and blend on high for 3 - minutes, using the tamper to constantly push the nut butter into the blades.

Whip up nut butter — this uses hazelnuts, but you can substitute your favorite nut — to swirl into egg white meringues for a light dessert that can keep a few days in an airtight container.

Ingredients: 1/4 cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2 teaspoons toasted sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped macadamia nuts

2 cups packed large flaked unsweetened coconut 1 1/2 cups rolled oats 1/4 cup dried currants or raisins 1/4 cup chocolate chips 1/2 cup almond butter (or any nut / seed butter you like — see headnote) 1/2 cup honey or maple syrup 1/4 cup hemp seeds 1 teaspoon pure vanilla extract 1/4 teaspoon fine sea salt 1/4 teaspoon ground cinnamon 1/2 cup fine shred unsweetened coconut (for coating), optional In a high - powered blender or food processor, blend the coconut and oats into a fine powder.

Then, toss the nuts into your Vitamix and blend for a few minutes, using your tamper constantly push the nut butter into the blades.

3/4 cup (170 grams) butter, softened 1/2 cup tahini 1 1/4 cup packed dark brown sugar 1/4 tsp salt 2 cups flour + extra for dates 8 Medjool dates, chopped into small pieces (you can replace dates with other ingredients like chocolate or nuts) Handful of sesame seeds

Add in CEO Tim Carter's love of almonds, a partnership with leading almond grower Harris Woolf (another 100 - year - old family - run company), plus a growing appetite for this delicious, heart - healthy nut among American consumers, and the decision to stay ever - relevant by expanding into almond butter was really a no - brainer.

I'll also look into replacing the nut butter if possible to make it school - friendly for my son's lunch.

Instead of opting for whole nuts try ground nuts, soft nuts (like pine nuts) or nut butters baked into foods.

«You can also whip them into smoothies or use nut butter as the base for a savory sauce seasoned with garlic and ginger,» she says.

Combine your carrots into a salad with avocado for maximum benefit, or throw them into a dish with almonds, butter, olive oil, macadamia nut oil, or any fatty food.

She's noticed her customers usually fall into one of two camps: moms struggling to find a nut - free alternative for kids» lunches (especially when their kids don't love the taste of sunflower seed butter), and consumers who are excited about indulgent new cookie - butter - like spreads.

I almost always turn to nut butters for a snack, whether slathered on a rice cake topped with fruit, or made into raw snack bites, nut butter... [Read more...]

Before we dive into the flavors I've got for you, let's chat a little bit about making nut butter at home.

I almost always turn to nut butters for a snack, whether slathered on a rice cake topped with fruit, or made into raw snack bites, nut butter always hits the spot.

Ingredients: 1/4 cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2 teaspoons toasted sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped macadamia nuts

The nutribullet simply isn't powerful enough to turn the nuts into butter... you need to use full size food processor for this task.

Wheatgrass shot Raw, organic cold pressed green juice Coconut oil «icing» (2 TBS coconut oil, 1 tsp organic cacao, 1 TBS organic raw honey, 1 tsp almond milk — stir for 30 seconds and enjoy) Dates stuffed with almond butter or other nut butter Organic dark chocolate chips or carob chips Sweet vegetables — yams, sweet potatoes, squash (cut into chunks or fries, sprinkle with cinnamon and bake) Smoothies (mix whatever you have in the kitchen such as fresh or frozen fruit, ice, coconut water or nut milk, avocado, kale or spinach, carob powder or raw cacao, nut butter, seeds, etc.) Craving something SALTY?

After your chocolate has hardened in the freezer, put a dollop of nut butter filling into the center of the cups and freeze again for about 30 minutes.

When mid-afternoon rolls around, my tummy starts grumbling for a snack, I head into my kitchen, open the cabinets and inevitably reach for nut butter.

Ingredients: 1 medium Fuji apple, sliced into 6 wedges 2 TBSP nut butter 1/4 cup granola: cinnamon spiced granola or nuts for granola