Sentences with phrase «more of the almond butter»

However, I'm more of an almond butter person and since I just bought some....

As noted, I tried using more of the almond butter in place of the coconut oil in earlier versions and wasn't a fan, but just a tablespoon should be fine.

Rich in flavor that reminds me more of almond butter than coconut, slather it on bananas, add a dollop to a smoothie, dip apples into it, spread some on toast, grab a spoonful for a quick burst of energy or simply to kill an inevitable bout of hanger (hunger + anger).

Not exact matches

Place the almonds and pecans into the food processor and blend until a sticky flour forms, it's just more than a flour but not as sticky as a nut butter, this should take a couple of minutes.

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!

Gingersnap Cookies 2 cups ground raw almonds — preferably soaked and dehydrated 1/2 cup sprouted pecan butter or almond butter 1/4 cup plus 2 tablespoons raw honey or another sweetener 3 teaspoons ground ginger or more to taste 1 teaspoon vanilla extract pinch of sea salt — optional

I never cut out peanuts / peanut butter completely, I just limit them as I eat a lot more of cashew and almond butter.

Lower starch vegetables like cauliflower replace the mash on our shepherd's pie and we use more nutrient - dense foods like butter and ground almonds (instead of refined flours and vegetable oil) in our cakes and cookies.

Do you think I can just use a bit more than the cup of almonds, instead of the 2.5 tablespoons of almond butter?

I still definitely tend to eat more of almond or cashew butter but I love to try peanut butter every so often.

For the «crumble» I used a tasty combination of oats, dates, pecans, almond butter, honey, cinnamon, and salt, bringing in some healthy fats and more natural sweetness.

For toppings, I suggest more almond butter and a sprinkle of Enjoy Life Dairy Free Chocolate Chips.

Also, one variation I like doing is Mexican chocolate, by adding 1 - 2 Tbsp of almond butter and a 1/4 tsp of cinnamon (or more) to the wet mix and mixing thoroughly.

It's full of almond butter, raw granola, berries, banana, bee pollen, coconut chips, coconut milk, cacao nibs, mango, and more.

Mine was more the consistency of almond butter.

For some reason I can totally justify buying a 12 dollar jar of almond butter, but can't bring myself to spend more than 10 dollars on clothing.

1 and 1/4 cup of almond milk (I used toasted coconut unsweetened milk)-- cashew, coconut or whatever you use I scoop of Vega One coconut almond flavored nutritional shake powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful of baby spinach leaves 1 tablespoon of Justin's maple almond butter 1 teaspoon of raw cacao nibs 1 teaspoon of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon of coconut flakes plus more for garnishing

Because of the addition of the nut butter I added a little more almond milk to keep the batter from being too thick.

No more chunks of hardened almond butter stuck in the bottom of the jar!

These are a soft cakey cookie (more like a mini muffin) that really does taste like banana bread with the addition of almond butter, oats, and chocolate chips.

Even more vital, the fiber in whole foods, like a banana with almond butter or carrots with hummus, slows down the absorption of sugar, Larson explains.

Almond butter is also a good fat to have that can provide a lot of creamy goodness, but it's generally more expensive than peanut butter.

Between buckwheat groats, almond flour, coconut flour, an assortment of dark chocolate bars, rice cakes galore, and more nut butter that even I can get through, I have quite a bit to work with.

Fill each muffin cup half full with batter and then place two small dollops of almond butter on top and then top with more batter.

I'm going to try them next with almond butter or a more natural PB and try some other healthy subs with just a bit of chocolate chips.

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.

He said this is strange, it's a little soupy, more the consistency of a milkshake than of the almond butter we're used to buying.

Just think of this cinnamon vanilla pecan butter as a (more creative) alternative to almond or peanut butter!

Instead of shortening I used butter, added more chocolate chips to the cookie dough and topped the cookie with almond joy pieces.

I used 1/3 cup GF rolled oats, 1/3 cup or maybe a bit more of unsweetened almond milk, 1 tablespoon chia seeds, 2tbls of powdered peanut butter, 1/2 tbls of maple syrup.

Here's what you'll need: 1 tablespoon beeswax pellets 1 tablespoon pure shea butter 2 tablespoons sweet almond oil 10 drops essential oil A sprinkle of Kool - Aid powder for color and... Read More

The combination of rice syrup and almond butter make these bars less sweet, with a toothsome, more substantial savory quality than most other versions, which are more often than not merely sweet cookie dough made even sweeter with jam.

These zingy little fudge bites are doing the trick of satisfying any sweet cravings nicely, and one is more than enough as they're pretty rich from the coconut and almond butters.

150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g coconut oil, to be melted 40 g pure cocoa butter, to be melted 200 g fairtrade dark chocolate (70 % cocoa), melted in a bain - marie 100 ml GMO - free vegetable cream 100 g almond butter 1 - 2 tablespoons hazelnut butter 2 handfuls of shelled hazelnuts, more or less finely chopped

Melt a couple tablespoons of all - natural almond butter to drizzle over the top of your shortstack for seven more grams of muscle - building protein.

If you have more of a sweet - tooth, dark unsweetened chocolate is a great option, as is coconut or almond butter or even peanut butter.

The classic Nutmeric (above, center) combines almond butter and turmeric; Mixed Nutmeric (above, right) is made with a variety of nuts + turmeric, and Nutmeric Ultra (above, left) contains almonds and curcumin extract, a form in which its benefits are even more powerful.

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.

I used almond milk and added 2T of PB2 (powdered peanut butter), will add more the next time.

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

I can't tell you how many times I had resorted to rice cereal with almond butter for supper in lieu of something more appropriate.

Instead, I gravitate towards lighter fare such as salads, lightly cooked soups, oat porridge, green and superfood smoothies, fruit, raw vegetables, small amounts of healthy fats (peanut butter, olives, coconut, raw almond butter, raw nuts and seeds, etc.), and more raw entrees along with steamed vegetables or the occasional roasted vegetable, legume and grain dish.

Place the banana coins on your hot bowl of oatmeal, top with the crumbled banana bread, almond butter, maple syrup, and if you want, a splash more plant milk.

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.

1/4 cup unflavoured whey protein 1/4 cup ground almonds (plus a bit extra, if you need to dry out the mix later) 1tbsp high protein nuts n more white chocolate peanut butter 1tbsp coconut flour 1 - 2caps valencian orange oil (mine came from Asda) 1 - 2tbsp water (add a little at a time so that the mix doesn't get too wet & sticky) 7 drops vanilla flavdrops zest of half an orange 50g white chocolate 6 flaked almonds

Not only is the consistency quite different (much more viscous / oily, similar to an almond butter), natural peanut butter has only a fraction of the amount of salt as does, say, Jiff.

You can also add in a big spoonful of almond butter to help make it a bit more rich.

If you would like a more detailed tutorial of how to make nutbutter, you can view my Coconut Almond Butter post.

I'm decidedly on team sweet, which most of the time means a swirl of raspberry jam atop almond butter toast, a drizzle of amber maple syrup in steamy oatmeal, or, more often than not, thick and creamy Greek yogurt topped with seasonal fresh fruit or berries.

Use almond butter instead of peanut butter (almond butter is available from health food shops and some supermarkets but is more expensive than peanut butter)