Sentences with phrase «making almond butter on»

I totally made this almond butter on accident!

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?

Tip: If you don't have almond milk and don't want to buy / make it, but do have some almond butter on hand, you can make quick almond milk.

I just made the dressing, but with Cashew Butter instead of almond and i poured it on steamed broccoli as a side and it was amazing.

We've been playing around with lots of variations of these recently, as we eat so many of them, so if you're enjoying these we can definitely share more — we made some coconut and apricot ones on Friday that were a dream, and some cacao and almond butter ones too, which were delicious!

Hi Ella, I made this on the weekend and it turned out far too sweet, I'm a sweet tooth and I can just handle it, especially when I dollop some almond butter on top, but I couldn't imagine eating it with honey!

I'd love to make these into bars and sprinkle a little coconut or almond butter on top!

I've yet to find one that comes close to «normal» bread but some of the almond or seeded recipes I've tried make a very acceptable base to put mashed avocado or nut butter on.

For the big game, I'll be cheering on The Ohio State Buckeyes and serving these festive Crispy Marshmallow and Almond Butter Buckeyes — made with a bit of a twist on traditional buckeyes candy.

I plan on making these for dinner party only don't have hazelnuts, can I substitute any of the following: cashew butter, almond butter, coconut butter or cacao bliss chocolate butter?

Realizing the zen - like (aka stoner) genius of this idea, Justin's created a single, hand - made batch of nirvana on a spoon: chocolate almond butter with chocolate chips and real chunks of cookie dough.

Alaina, who I met at my very first Molly on the Range book tour event, made the cutest ever cake earlier this year and added the marzipan butter from MOTR (which is essentially your basic ingredients for marzipan, blanched almonds and sugar, blended into oblivion until silky and spreadable) to the frosting.

(very professional looking) I had to make a couple of substitutions based on what I had on hand (I used peanut butter instead of almond butter, unsweetendd flake coconut for the dried fruit, and plain gluteen free crisp rice ceral) and they turned out AMAZING!

The Classic Acai Bowl is made with an acai and frozen banana blend, fresh banana on top, peanut butter, granola, coconut, cacao and almond milk.

Always keep the peels on as this will not only make the flour more nutritious but help ensure it stays a dry, course meal and not turn into almond butter.

Make the caramel: Add dates, almond butter, maple syrup, vanilla, salt and coconut oil to a food processor and blend until smooth, this may take a minute or two depending on the power of your machine.

I make my own almond butter, and put it on almost everything.

I'm supposed to take the medicine on an empty stomach so round one of breakfast was the last fluffy pancake we had leftover from the weekend topped with almond butter, maple syrup, and defrosted from frozen bloobs mixed with chia seeds to make «jam.»

I am all about those home - made money saving hacks right now, so I've been on a roll with almond milk, bread, and nut butters.

1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.

I make another variation of these where I skip on the flour and add almond butter and coconut milk instead.

Cashews are by far my favorite right now to make cheesecakes out of and this Cashew Cream Cheesecake is on top of an easy date and almond crust (no butter!).

Most of the testers did come with a preconceived opinion about which brand made the best almond butter, but after compiling their feedback on 10 samples, my favorite still came out on top — well, sort of.

my friend Val makes them the best with cashew butter, i used store bought almond butter on a bunch that was massaged in italian dressing, i loved them so much i ate the last bunch raw.....

Didn't think it'll smell this good since it wasn't oven made, but wow oh my, if I weren't full from nibbling on the almond butter already I'd eat another one!

And have a glass of this milk with those almond butter brownie cookies we made on Monday!

I decided to basically make a banana chocolate bark that has almond butter drizzled on top of the bananas and layered with more chocolate.

Use a natural almond butter that has the oil on top; this makes it much easier to spread when it comes time to layering over the chocolate.

So I made a AB&J for the road with the Maranatha almond butter and my mom's apricot jam (on Udi's GF buns).

I rested a bit, made a snack (peanut butter mixed with almond milk, frozen banana, and granola), and then mustered up the energy to go on a walk.

Hot Cocoa Cupcakes by The Redhead Baker Chocolate Chip Cookie Dough Cupcakes by The Cooking Actress Vanilla Candy Cane Cupcakes by Noshing With The Nolands Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting by A Day in the Life on the Farm Nerds Cupcakes by Amy's Confectionery Adventures Vegan Midori Melon Cupcakes by NinjaBaker Chocolate Bourbon Cupcakes with Candied Butter Pecan Frosting by From Gate to Plate Dark Chocolate Rum Cupcakes with Salted Caramel Buttercream by Lemony Thyme Gingerbread cupcakes with cinnamon cream cheese frosting by Eva Bakes Cranberry Apple Cupcakes by The Pajama Chef Almond Joy Cupcakes by Our Eating Habits Buttered Rum Cupcakes by Adventures in All Things Food Maple Cupcakes with Maple Cream Cheese Frosting by Karen's Kitchen Stories Cone Head Cupcakes with Ice Cream Frosting by The Spiffy Cookie Candied Buddha's Hand - Eggnog Cupcakes by Culinary Adventures with Camilla Almond Joy Cupcakes by Food Lust People Love Sweet Potato Cupcakes with Marshmallow Frosting by Sew You Think You Can Cook Chocolate Cupcakes with Nutella Frosting for 2 by Kate's Recipe Box Cranberry Cupcakes with White Chocolate Buttercream by Cheese Curd In Paradise Peppermint Patty Cupcakes by Comfortably Domestic Pumpkin Spice Cupcakes with Biscoff Marshmallow Buttercream by Making Miracles Chocolate Cupcakes with Red Velvet Frosting by -LCB- i love -RCB- my disorganized life Lemon Cupcakes by Miss Information Peppermint Hot Chocolate Cupcakes by Kosher Kitchen Peppermint Cream Cookie Cupcakes by Take a Bite out of Boca Cupcake Christmas Wreath by Lick the Spoon

I made these today, and I substituted the almond butter for what I had on hand, which was Mayver's Almond super spread - which had chia, sesame, peanuts, Brazil nuts, cashew nuts & hazelnuts almond butter for what I had on hand, which was Mayver's Almond super spread - which had chia, sesame, peanuts, Brazil nuts, cashew nuts & hazelnuts Almond super spread - which had chia, sesame, peanuts, Brazil nuts, cashew nuts & hazelnuts in it.

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

I didn't make it nut - free this time, however, since I didn't have sunflower seed butter on hand, so I used almond butter (and it's summer, so didn't have to worry about school snacks!).

Just a tablespoon of organic almond butter spread on toast, bagels, celery sticks, or crackers makes for a quick and satisfying snack.

All of our seed butters are made on clean equipment that is also used to make our peanut and almond butters.

... one more thing... i made the almond butter fudge, but used organic peanut butter instead because thatʻs all I had in the pantry... itʻs setting in the freezer at the mo... tasted a bit of it before I placed it on the wax paper... DELISH!

If you are on the autoimmune nutrition plan, you can try this recipe by making coconut butter cups with just coconut butter and stevia to avoid the almonds and chocolate.

I didn't make exact measurements, just kind of eyed the almond butter and cocoa powder based on the size of the banana I used.

The almond butter adds just a hint of nutty flavor as well as rich body to the soup, and with some tamari roasted almonds on top, you can totally make a meal of this stuff.

but, I did get in two really great workouts, cooked up tons of food to be shared on the blog (including these Almond Butter Honey Cheerio Bars), made a trip to Costco and Trader Joe's and spent plenty of time with the fam.

For a delicious spread to enjoy on toast or pancakes, make almond butter by blending the almonds in a food processor or high - powered blender.

I love Chef AJ's tip on making almond milk w / almond butter, instead of going through the trouble of making it w / almonds and then having to strain them.

And, depending on your taste, you might choose to make a few of your favorite bars multiple times rather than every recipe in the book: - I use a wide variety of nut / seed butters throughout the book (almond, cashew, coconut, hazelnut, macadamia, peanut, pecan, walnut, pumpkin seed, sunflower seed), but most of them use almond butter and peanut butter.

I like to grab them when I'm running out the door to work, they're very easy to consume while also driving a car (a thermos of hot coffee on the other hand...) My second favorite part of this recipe is the fact that it got me to explore making my own almond butter.

I finally got around to making this (I never keep almond butter at home — don't really like the taste on its own), using chunky almond butter, which actually added a nice crunch to the final product.

I also plan on making my own almond butter in my Cuisinart, per Gluten - Free Girl's instructions since I think it might be cheaper than the freshly - ground variety at Whole Foods.

Simply spread almond butter and your favorite organic fruit spread or jam to make sandwiches, then dip them in an egg and milk mixture and cook on a hot griddle.

That being said, I made this again, toasted it and put some almond butter on it.

This gluten - free almond butter brownie tart is slightly crispy on the outside and so moist and full of flavor on the inside, without being overly sweet, so a light chocolate glaze and fresh berries make for lovely company.