Sentences with phrase «like almond butter for»

They wouldn't have any idea what a larabar is or even like almond butter for that matter!

Not exact matches

And one more question: I don't have a blender yet, but I'm about to buy something like that: http://www.sencor.eu/stick-blender/shb-4360 It works on 800w, so I hope it'd be good for blend nuts, grind, make almond butter and other stuff... based on your experimences with food processors, do you think it worths buying?

I've made these with peanut butter, but you can easily swap the nut butter and the nuts for another variety, like cashew or almond, if you prefer.

I use the twister jar to make certain things, like my own almond butter, and use the larger jar for dressing, hummus, smoothies, etc..

I personally feel really great when having things like almond flour and almond butter, as these are sources of healthy fats which is really important for a healthy diet.

My body doesn't tolerate almonds too well — almond butter seems to be ok but for some reason my body doesn't like almond milk!

Hi Ella, I would like to cook healthier treats for my kids but my son is allergic to nuts so can not use almond or peanut butter.

I then add half an avocado and a spoonful of almond butter to make each sip extra specially creamy, plus a little ginger for a kick and some bee pollen for a honey - like touch.

I followed your recipe to the letter, beating for two minutes, oven at 350, and in fact using my own homemade almond butter and the batter was like no where near a texture I could «spoon» onto a cookie sheet.

I didn't have arrowroot flour, so I used almond flour, and I couldn't find any dates for some reason, so I used raw honey, and I don't like nuts in brownies, so I didn't use pecans, and I didn't have any hazelnut butter and didn't want to buy any because it's expensive, so I didn't frost them, but these are fantastic even with the substitutions and without the frosting, wow.

I made these last night with the following variations — tamari subbed for soy sauce, almond butter instead of peanut (I don't like peanuts or their butter), and I added italian seasoning, garlic salt, and oregano to taste.

Meanwhile... Make the crust: — Mix together almond and cashew meal (or whatever you have) with a mix of honey and coconut oil (or you can just do one or the other or butter — I like the mix because then it's sweet but not too sweet) until it is a sticky dough consistency — Press into the pie pan and chill until you're ready for it — Pour in the hot blueberry mixture — stir in some fresh blueberries for fun!

I would recommend substituting a liquid oil (like almond or jojoba) for about half of the coconut or cocoa butter.

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 SUNDAES: place 1 Tbs of almond butter on each hot brownie (I like to use Justin's maple almond butter) and let it get melty and drippy.

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)

Blanched almonds are not only great for making macarons but can be useful for other recipes like almond butter, almond flour, or marzipan.

While I like them riper than I did in my childhood days, there's a point where they are just to sweet for eating plain & are perfect for adding to oatmeal or topping a piece of toast with almond or peanut butter.

My favorite way to eat almond butter is to mix it with a little bit of coconut oil and freeze for 15 minutes — it taste like almond butter fudge!

In addition to changing the flavor of the crust you could substitute almond butter or cashew butter for the peanut butter, and you could top the pie with anything you like — nuts, vegan whipped cream, bananas, etc..

But that's ok since your kitchen will smell like delicious almond - butter & chocolatey goodness for a day =)

I like cashew butter for it's milder flavor but a nice creamy almond is good too!

1 tablespoon of almond butter + extra for drizzling on top almond milk to blend — I try to add as little as possible as I like my smoothie to be super creamy, like icecream consistency - I start with 1/4 cup and then add gradually if my blender is struggling.

What's in it: 3 apples (a firm apple like honey crisp or granny smith are easiest to slice with the mandolin) Ground cinnamon, to taste Pinch of salt, to taste (optional) For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia sFor the dip: 1/3 cup plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia sfor dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed

You can totally sub the almond butter with peanut butter for your friend too if she likes it more!

This time I used almond butter instead of cashew for the cookie dough, because that's what we had, but go with any nut butter you like best!

I drizzled on some vegan yogurt for a bit of tang in contrast to all the warm spices going on, but I feel like almond butter would be great too.

So things do not always go so well in the kitchen, but, when they fail and we are pathetically licking up the remainders from the baking dish, wishing with every bite we can change the results from bad to good, it's recipes like these Chewy Chocolate Almond Butter Sandwich Cookies that give us hope for the next time!

I have to mix it with other things (like almond butter) for it to not become an issue.

2 cups unsweetened almond milk 1 tablespoon green tea leaves 2 - 3 sprigs rosemary — lightly bruised with the back of a chef's knife 1 vanilla bean — seeds scraped out 1/2 cup raw cacao butter — shredded (I like this brand) 2 tablespoons maca powder (optional, but great here) 1 cup cashews — soaked in water for 4 hours 4 soft dates — pits removed and chopped ground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional

If you have cashew problems, opt for Crazy Richard's and keep it in the fridge if you like your almond butter to have a thicker texture.

Almond butter cookies, just like their cousin peanut butter cookies, are known for being crunchy and crumbly.

Really, for these cookies you can sub any nut butter you like, but I think almond is lovely... (ha, since I have been living in the UK, I have noticed I've been using that word more!)

I did it mostly like yours: 3 Tablespoons of Almond Meal 2 Tablespoons of Carob Powder 2 Tablespoons of Honey 1 teaspoon of Vanilla Extract 1 Egg Pinch of salt 3 dashes of Cinnamon 1 Tablespoon Almond Milk 1 Tablespoon Almond Butter Mix well, put in greased coffee mug, microwave for 1:30 minutes.

I remembered you liked my Almond Butter Beef I made last time, even though it got burned a bit, so I made that specially for you today.

With ingredients like almond butter, whole wheat flour, egg whites, strawberries and coconut cream, this tart is the perfect «good for you» summer dessert.

I plan to make a peanut - free version of this sometime this season for those of you who can't have peanut butter for allergy reasons, but if you like, you can use almond or cashew butter in place of the peanut butter for a peanut - free option until then.

Other nut or seed butters may be used, like almond butter or sesame tahini, for delicious variations.

If you don't tolerate / like coconut, swap another milk (almond, soy, etc.) for the coconut milk and another fat (canola oil, butter, etc.) for the coconut oil.

It's funny, I've been making nut butter for quite some time, but never tried raw almond at home before... I liked this much more than any of the raw nut butters I've purchased.

The brownie batter calls for pumpkin puree, smooth almond or cashew butter, cocoa powder (unsweetened), and protein powder, and the frosting calls for chocolate protein powder, granulated sweetener (like stevia powder), nut butter (cashew or macadamia works well because they're nice and smooth), and vegan milk of choice.

I would recommend substituting another nut butter, like almond butter, for the peanut butter.

For the mashed potatoes: 3 medium yukon gold potatoes, and cut into large chunks 2 Tablespoons vegan «butter» (like Earth Balance or what ever brand you prefer) salt and pepper to taste 1/4 cup almond milk, hemp milk or other milk substitute of choice

You should be able to swap the almond butter with a different type of nut butter (like peanut butter), and you could easily swap the almonds for a different nut as well.

Allow to to cool for at least 10 - 15 minutes then smear with a small serving of almond butter and devour like a savage beast, I mean, lady.

I like their 365 Brand natural peanut butter and it is a steal for the large size jar... not sure if they have almond butter, but probably, I always have someone else buy it for me since I don't like anywhere near a store.

I think a good baseline for the breakfast kale smoothie would be kale, apple, almond milk (or any other type of dairy free milk) and some protein like nuts / nut butter.

I like it best with butter, milk and eggs but I have at times substituted: 2 cups almond milk with a tbsp of vinegar for the buttermilk Flax Meal with water for the eggs 1/2 C Coconut Oil + 1/2 C Vegetable Shortening for the butter.

A typical full day of eating for me looks like: Breakfast: Spinach, Mushroom, Onion and Tomato Frittata... sometimes with bacon or homemade sausage Iced Coffee with coconut milk Lunch (this is usually my largest meal of the day): 4 - 5 ounces of protein (turkey burger, pulled pork, chicken thighs, ground buffalo), roasted veggies and sometimes a sweet potato or butternut squash Snack: apple with almond butter or a handful of macadamia nuts Dinner: A large salad with all kinds of raw veggies (cucumber, celery, carrots, cauliflower), avocado or olives, usually a lighter protein like grilled chicken breast, salmon or shrimp This would represent a full menu... I would say I hit this about 4 - 5 days a week, other days I may omit the snack or keep the snack and omit a meal, if i do that though I would add a bit of protein with it.

Peanut butter is important for certain protein bars, like the Snickerz and PayDay knockoffs, but almond butter will definitely work in most recipes.