Sentences with phrase «mixture of almond butter»

The bars are held together with a mixture of almond butter and date syrup.

Marshmallow free crispy treats are a fun snack or dessert reminiscent of rice crispy treats but made healthier with puffed millet and a mixture of almond butter and honey instead of marshmallows!

Not exact matches

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..

This mixture is very dry with just 4 teaspoons tahini, I make the classic ones all the time but they have 2 tablespoons of coconut oil and almond butter.

My favorite breakfast is oatmeal, a mixture of blueberries and strawberries, cinnamon and topped with peanut butter and almond / coconut milk

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!

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

I then added the almond butter to the remaining mixture to have two different kinds of pudding.

Add 16oz of almond butter and 1/3 cup of maple syrup to the food processor, and blend until the mixture comes together.

The gluten free tart shell I made for this berry tart used a mixture of almond flour, arrowroot powder, butter, and maple sugar — it needs just a few more tweaks before I post it.

Then mix together the butter, eggs, almond extract, yogurt and pour the mixture over the rest of the ingredients.

I then mix 1 - 2 T of peanut or almond butter with a glug of mirin, the same of soy sauce, a tsp of fish sauce, a tsp of sesame oil, and a T or so of warm water and turn off the heat and stir that mixture in and it is so amazing and everyone is happy.

Her description of the cake intrigued me, because while it started with a simple white butter cake, once the cake was baked you immediately spread a sweet almond mixture on top and then the cake was further baked until the almond topping turns wonderfully caramelized and crispy.

Elana, Its funny you posted this... I was thinking last night about your truffle series and I was toying with the idea of cooking the almond butter / agave mixture down a little more (from the turtle recipe) and scooping and forming it into small balls with a cashew or hazelnut in the middle and coating them in chocolate and more chopped nuts.

In a large bowl, add both kinds of oats, almonds, coconut, honey, almond butter and 1 tsp cinnamon, and stir until well combined and mixture clumps together.

Once all of the mini muffin cups are filled and lined spoon in 2 teaspoons to a tablespoon of almond butter mixture into each chocolate filled and lined cup.

Almond butter can be used in place of eggs in recipes when its purpose is used for holding the mixture together, or binding, and doesn't require any rising such as drop cookies.

I simply switched out the butter for apple sauce, the milk for almond milk (for my dairy sensitive stomach) and I added the prunes to the pancake mixture instead of having them in the compote.

I decided to sweeten up the dry ingredients with a little bit of coconut sugar and cinnamon and then stuck the dry ingredients together with a honey / almond butter mixture.

Add melted chocolate and coconut butter mixture, chickpeas, almonds, cacao powder, cacao nibs and 6 tablespoons of almond milk in a high - speed blender.

My favorite breakfast is a mixture of hemp hearts, chia seeds, fresh fruit, almond butter and coconut milk.

Slowly beat one egg, followed by some of the almond mixture in to butter - sugar mixture, and continue beating in alternating the egg and dry ingredients until done.

Frangipane might seem a mighty fine name, but it really is very simple — a mixture of egg, sugar, almond and melted butter.

Instead, this chocolate fudge is a wonderful mixture of coconut oil, cashew butter (although any nut butter would work), dark chocolate (70 % cocoa — no milk solids), roasted pistachios, almonds (again any nuts work — roasted hazelnuts are even better!)

A mixture of cashew and almond butter make up the base of this butter, with raspberry flavouring, mini meringues and scrumptious vanilla beans an absolute treat.

Pour the almond butter mixture on the top of the chocolate and by using a knife or fork create a swirl pattern.

3/4 cup of smooth nut or seed butter (almond, hazelnut, sunflower, or peanut butter) 1/4 cup + 2 tablespoons of maple syrup 3/4 cup of unsweetened apple sauce 2 teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2 cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a mixture of almonds, and added some coconut flakes) METHOD

Print Carob and chocolate oatmeal dessert Ingredients Base mixture 120 g rolled oats 3 dl almond milk or any other alternative 1 tablespoon chia seeds 3 bananas 1 tablespoon peanut butter Carob layer 1/2 of base mixture 3 tablespoons carob ground 1 tablespoon cacao powder -LSB-...]

1/2 cup almond butter, or other nut or seed butter of choice 3 tablespoons pure maple syrup 2 1/2 tablespoons cocoa powder 2 tablespoons water, or as needed to make the mixture spreadable

butter, a pinch of salt, and remaining 1/2 cup almonds in a food processor until nuts are ground and mixture forms a coarse paste.

Add butter, almond extract, if using, and salt, and process until mixture is the texture of coarsely ground peanut butter.

That lovely pink hue is from a mixture of berries whilst bananas, peanut butter and almond milk make it super creamy.

A simple mixture of natural peanut butter, pure maple syrup, and unsweetened vanilla almond milk makes an ultra creamy and rich center for our peanut butter sandwich cookie perfection.

Transfer mixture to a bowl (or just use the bowl of the food processor, and stir in the salt, cinnamon, almond milk, 2 Tbsp almond butter, vanilla and flax / water mixture (flax eggs)

These bars are made by combining a mixture of oats, flour, almonds, brown sugar, and butter.

Add coconut oil, maple syrup, and almond butter to food processor and combine until mixture starts to pull away from the sides of the bowl.

Once all of the mini muffin cups are filled and lined spoon in 2 teaspoons to a tablespoon of almond butter mixture into each chocolate filled and lined cup.

In a large bowl, add both kinds of oats, almonds, coconut, honey, almond butter and 1 tsp cinnamon, and stir until well combined and mixture clumps together.

Combine the ripe banana, almond butter, honey and coconut oil in your mini food processor and process until all the ingredients are well combined and the mixture has the consistency of a thick caramel.

3/4 cup of smooth nut or seed butter (almond, hazelnut, sunflower, or peanut butter) 1/4 cup + 2 tablespoons of maple syrup 3/4 cup of unsweetened apple sauce 2 teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2 cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a mixture of almonds, and added some coconut flakes) METHOD

Pour the honey / almond butter mixture from the saucepan over the dry ingredients and mix with a spatula until all of it appears sticky and wet.

After measuring out my MaraNatha Almond Butter from Walmart, I poured it into my milk mixture while continuing to blend it, ensuring that my almond butter was perfectly incorporated into the liquid components of my ingredAlmond Butter from Walmart, I poured it into my milk mixture while continuing to blend it, ensuring that my almond butter was perfectly incorporated into the liquid components of my ingredButter from Walmart, I poured it into my milk mixture while continuing to blend it, ensuring that my almond butter was perfectly incorporated into the liquid components of my ingredalmond butter was perfectly incorporated into the liquid components of my ingredbutter was perfectly incorporated into the liquid components of my ingredients.

If you decided not to use chilled almond flour and chilled eggs, then place the mixture in the fridge for 20 minutes to allow the bits of butter to harden.

I decided to sweeten up the dry ingredients with a little bit of coconut sugar and cinnamon and then stuck the dry ingredients together with a honey / almond butter mixture.

Add the butter and rub into to almond / Parmesan mixture, until there are no pieces of butter remaining.

Sometimes when I have energy ball mixtures that aren't sticking as much as I'd like, I'll add a tablespoon of almond butter or a touch of coconut oil to give that moisture boost that I need.