Sentences with phrase «not almond flavouring»

Not exact matches

You could try using almond or macadamia nut oil although sadly I'm not too sure what the ratio or flavour would be like, hope it's still delicious x

You could try using another oil such as almond or macadamia oil however I haven't tried this myself before so I'm not too sure what the flavour or consistency would be like.

Hi Mariam, almond milk — if I don't make it myself, I would recommend the Rude Health one, as lots of others are full of chemicals or far from natural flavourings!

Sadly yes the ingredients in store brought almond milk aren't really great, the natural flavouring in particular.

Not sure if this will help you but Oliver's supermarket in the Prince's building sell Almond Milk (including unsweetened and flavoured versions).

I would not use cacao butter as an alternative to almond butter as the consistencies and flavours are completely different.

You could try using melted cacao butter, or something like almond or macadamia oil instead, although sadly I haven't tried these myself before so I'm not too such about the flavour and ratio.

I used my Flavour Thesaurus to help me and decided upon almond as I didn't want to overpower the flavours of the ice cream.

I don't think the recipe would suffer greatly without it but the almond extract does give a really nice pistachio ice cream flavour!

Same goes for the Gomacro bars, I haven't tried the cashew caramel one yet, but the banana almond butter was a bit dull, I expected a lot more, and at 2.79 a pop I'm unlikely to shell out again, although the flavour combinations for the range sound so amazing.

I used maple syrup (as I ran out of honey), used Grapeseed oil instead of coconut oil, didn't have any plain Almond Breeze, but did have Unsweetened Chocolate Almond Breeze and I figure, it was just adding to the chocolate flavour anyway.

I'm not sure why, but I think it's the apricots, raisins and almond flavour.

This wasn't an overwhelmingly lemon cake but it had a great flavour and worked well with the almond.

I love the use of almond butter — and I'm super into coffee flavoured snacks (just not coffee itself, weirdly!)

I made this tonight with 1 cup coconut milk, 2 cups full cream milk & 1 cup skim milk & it was EXTREMELY creamy;) Delicious but I would recommend anyone who doesn't like that marzipan flavour to leave out the almond - I have essence rather than extract & it's just awful for some reason!

I'm currently snacking on some Blue Diamond almonds as we speak, but only the plain kind because we can't get any of the awesome flavours up here in Canada and I ran out of my stash from HLS!

Did nt add the almond as i wanted to keep the coconut flavour, worked perfectly!

Substitutions: — 1/2 c organic honey + a dash of vanilla stevia for sugar — vanilla flavouring (didn't have almond)-- Almond milk for coconut — hemp hearts for shredded coconut (I didn't have the coconut)-- 3 egg whites + 2 eggs for almond)-- Almond milk for coconut — hemp hearts for shredded coconut (I didn't have the coconut)-- 3 egg whites + 2 eggs for Almond milk for coconut — hemp hearts for shredded coconut (I didn't have the coconut)-- 3 egg whites + 2 eggs for 4 eggs

I love dark chocolate but as I know that some of you enjoy as well chocolate with milk, I decided to prepare this vegan alternative made with almond milk, the flavour is not so stronger as the one made just with dark chocolate.

These cookies don't have the same depth of flavour as these (which are filled with brown sugar, have a crunch from almonds and get sprinkled with sea salt), but they are ideal if you want a soft, super thick and chewy chocolate chip cookie.

1 3/4 cup of white spelt flavour (this is my favourite flour to make waffles with as they turn out really fluffy) 1 1/4 cup of creamy almond milk 1 teaspoon of apple cider vinegar 2 tablespoons of melted coconut oil 3 tablespoons of maple syrup 1 tablespoon of One Earth Vanilla Villa blend — if you can't find it add 1 teaspoon of vanilla powder or extract 1 teaspoon of baking powder a pinch of pink Himalayan salt or sea salt

In England finding and buying Refined Coconut Oil is not easy, I can get the Almond Butter from a healthcare shop, could I replace, and not spoil the flavour, the coconut oil with any other type of oil?

1/8 cup whey protein (I used our awesome one - ingredient Pow whey) 1/8 cup ground hazelnuts (could also use ground almonds) 1 tbsp almond milk (enough to bind the ingredients into a dough) 2 tbsp chocolate nut butter spread (note: I used Meridian's new chocolate hazelnut spread!!!! If you don't have it, you can just use any chocolate - flavoured spread or Nutella but consider getting it if you can, it's really good!)

Using ground almonds for the crumble topping not makes this crumble gluten - free & paleo - friendly but also adds another flavour element and works wonderfully with the other ingredients.

7 - 8 medjol dates (I wouldn't recommend to use regular date for this recipe as medal are particular gooey and soft plus they have a gorgeous caramel flavour) 3 tablespoon of runny and smooth almond butter (the runnier the better) Dash of water to thin it out

You could try and replace all the almonds in this recipe with this pulp flour but I'm not sure the texture or flavour would work.

You could substitute another but butter — I think almond or cashew would be best since they don't have a strong flavour.

I have just made this using quinoa instead of rice, and sunflower seeds instead of flaked almonds, which I couldn't get today for some reason - very good indeed, but I couldn't help thinking that it was a slight waste of asparagus, as the rather delicate flavour of the English asparagus was rather overwhelmed by the more robust flavours of the dish.

I am not that crazy about Hamantaschen (here in Israel we have them in every possible flavour...) but yours made of almond flour sound really yummy.

Do not substitute normal roasted almond butter it has a very different flavour.

I chose a combination of tarty dried cranberries and rich almond marzipan to flavour this quick bread — I haven't used cranberries in a bake for ages.

I'm not sure why, but I think it's the apricots, raisins and almond flavour.

Flavoured dairy - free options such as Vanilla almond milk tend to be popular choices as they hide the bland taste of their not so sweet counterpart.

Hey, I made almond milk and did not liked the flavour at all (I did put vanilla in it).

Some people don't like the taste of almonds so cashew milk - which is more neutral in flavour - is a great alternative.

Bananas, blueberries, almonds, chocolaty flavour not to mention loads of nutrients.

I love the use of almond butter — and I'm super into coffee flavoured snacks (just not coffee itself, weirdly!)

I don't think the recipe would suffer greatly without it but the almond extract does give a really nice pistachio ice cream flavour!

Sprinkle fruit with a couple of grams of salt and a few drops of natural real almond flavouring (don't use artificial flavourings).