A common mistake people make when going grain free is replacing grain based flours with nut based ones, and
lots of nut butters as well.
As I usually only make one
lot of nut butter at a time, I've never had much experience with using the machine for 8 hours straight, although I would suspect that it would overheat during that time!
I make
a lot of nut butters and pestos but want to get into making smoothies and soups.
While you'll likely never see the death of a food processor's motor in your lifetime (unless you make
a lot of nut butter), the blade will dull after a couple of years.
I've had my food processor for 3 years and have made
A LOT of nut butters and it's been just fine.
I've tried
a lot of nut butter brands and WF is now my new favorite.
I've not tried
a lot of nut butters, but I do love Justin's maple almond butter... but this brand looks GOOD!
I've not tried
a lot of nut butters, but I do love Justin's maple almond butter... but this brand looks GOOD!
Not exact matches
The
nuts and
nut butter give you such an amazing boost
of plant - protein, while the dates give you
lots of fibre, the coconut oil is full
of life - giving fats and the baobab doses you up on insane amounts
of iron and vitamin C — so you'll be buzzing after every bite!
I was wondering if you could make small amounts
of nut butter quickly enough in your Magimix mini bowl (1,2 L) or if the chopped
nuts get stuck on the sides, and that you need to scrape them off and... be a
lot more patient.
It sells
nut butters, buckwheat flour, tahini, raw cacao powder and
lots of other useful ingredients.
And for smoothies yes thats all I have for breakfast, I make big ones though, normally with two bananas as the base and then
lots of other fruit, some spinach or kale, dates and then a mixture
of some
nuts / seeds / super-foods, either chia seeds, ground flaxseeds, hemp protein, spirulina, maca, oats, almond
butter etc..
The food processor is great for a
lot of the dessert recipes,
nut butters and hummus where as the blender is better for smoothies.
Mexico: Mexican chocolate shortbread cookies — dark chocolate, spiced with cinnamon and cayenne pepper Mexican Wedding Cakes — these are known by many names — snowballs cookies, Russian tea cakes, or polvorones — made with
lots of butter, flour, powdered sugar and finely chopped
nuts, rolled into balls, and profusely dusted with sugar, they do resemble snow balls indeed.
I love mine topped with
lots of fresh fruit,
nut butter and my sister - in - law's granola (a.k.a. the Best Homemade Granola you'll ever have!)
Hey, if they have
lots of peanut
butter or
nut butter of any kind, I'm sure they're delicious.
Since
nuts have
lots of healthy fat, you don't need much
butter (or coconut oil, if you prefer) in the recipe for a rich, creamy texture.
I mix it with a tbsp
of water and tbsp
of nut butter to make an uber creamy dip that has a
lot more volume than just a measly serving
of nut butter.
These cookies are made with oat flour, almond / peanut
butter,
nuts flour, coconut sugar, maple / honey, coconut oil and
of course
lots of chocolate chips.
Plus the dip is a
lot more creamy and smooth than thick like a scoop
of nut butter on its own.
This frosting can be embellished with coconut cream,
nut butter, vanilla, mint, and
lots of other things but this is the most basic recipe that I start from.
And it's a whole
lot more satiating than basically anything I ate for breakfast before the age
of 18 (then I went to college and discovered the omelet bar at our dining hall) Since it's made with an egg and has
nut butter, it's packed with enough satiating fats and fiber to make it stick.
This is the perfect
nut butter for snacking — easy to make with just a few ingredients, and so much healthier than a
lot of the processed store - bought alternatives.
There were already a
lot of other women writing about food, eating a ton
of green things, having a thing for
nut butters, and obsessing over coconut cream.
I toss these on top
of some wilted greens, risotto, slices
of avocado, or (if it's a Sunday)
buttered toast — Your carrot / harissa salad, with feta and mint, or some variation
of shredded veggies and this same general dressing (broccoli stems, cabbage, etc)--
Lots of salads with lemon / garlic / olive oil vinaigrette, feta, almonds or
nuts.
I've been eating
lots of lentils, chickpeas and other beans, hummus, seed crackers, vegetables,
nuts and
nut butters, and the occasional serving
of quinoa or sweet potatoes.
Green smoothie (a
lot of green smoothies tend to be mostly carbs: fruit, veg and liquid,) paired with eggs, fish, meat or even oatmeal with
nuts or
nut butter.
Variety is extremely important in a vegetarian diet, and as I already eat a whole
lot of cashews (hello cashew
butter) I wanted to experiment with a different type
of nut.
If half
of American shoppers aren't buying
nut butter at all because they have a peanut allergy in the family, then providing a product that they can trust and feel good about purchasing opens up a
lot of potential she says.
Mighty
Nut powdered peanut butter, which is a great protein source without a lot of the fat that traditional nut butters ha
Nut powdered peanut
butter, which is a great protein source without a
lot of the fat that traditional
nut butters ha
nut butters have.
This is basically a recipe
of dark chocolate,
butter, cream and
nuts - I'll save myself the trouble (and it was A
LOT of work) and have a chocolate bar instead:) I gave it two stars instead
of one since the flavor
of the cookies were good.
My breastfed daughter seemed to also have a bad reaction one day after I had almond milk and a
lot of almond
butter (hence I stopped drinking almond milk and eating
nuts in general), as well as after I had shellfish.
Probably going to make
lots of yummy
nut butters with these.
I've been doing a
lot of cookie baking with
nut butters other than peanut
butter lately.
I'm usually put off a
lot of DIY protein bars because 1) I don't have any
nuts or dried fruits to hand or 2) I don't want to waste my precious
nut butters on anything that prevents me from dipping stuff into it.
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.
A combination
of nut butter, dried fruit, and
lots of seeds makes these chewy homemade granola bars downright irresistible.
I still make
lots of candies, seafoam, divinity, buckeyes, peanut
butter fudge, chocolate
nut fudge, and many more.
I noticed that you do use a
lot of almond
butter and
nuts.
I used to make truffle recipes like these with
lots of nuts and seeds, but I've found I digest raw snacks like this much better by leaving those out and just using dried fruit, maybe some raw
nut butter which is more ground, and some
of my favorite superfoods.
with the vitamix I'd make rawnola and bliss balls, banana ice cream and thick smoothies, cashew cream and
nut butters and everything else;) I've never owned a proper blender or food processor so I have a
lot of catch up to do: D
I've never made cookies with
nut butter before but I've seen a
lot of recipes for flourless
nut cookies.
A
lot of no - cook caramel sauces are made up
of a liquid sweetener +
nut butter + coconut oil.
The oats,
nut butter and chia seeds provide a natural slow releasing energy boost with
lots of protein to keep you full until your next meal.
Optional toppings: - bourbon blueberries * - buttermilk maple
butter ** -
lots of toasted
nuts & seeds - tiny drizzle
of half & half or cream - chopped apples sauteed in a bit
of butter and cinnamon - in summer, brown sugar - mashed berries
This could depend on which kind
of nut butter you used, as they can vary a
lot salt flavor.
I confess that I have spent
lots on money on exotic - sounding / different brands
of nut butters (including chocolate almond), but I an trying to make my own more (instead
of buying the natural organic ones or using the but
butter grinders at stores) to save some money.
While
lots of nice cream recipes are just blended banana with coconut oil and
nut butter, this recipe caramelizes the bananas first — this gives each bite a depth that wouldn't otherwise be there.
It's typically made from pulverized spice cookies, a fat (usually vegetable oil, sometimes condensed milk), flour, and a whole
lot of sugar until it's spreadable like
nut butter.
If your family eats a
lot of peanut
butter, you can save money, buying
nuts at wholesale prices and creating
butter at home.