Sentences with phrase «not using peanut butter»

It has the task of not using peanut butter because they're legumes and therefore not allowed.

This smoothie packs a powerful 750 - 900 mg of potassium / serving depending on whether or not you use peanut butter.

LOL I love how you said you didn't use peanut butter because you wanted to save it... that's basically how 99 % of my recipes end up.

We don't use peanut butter in our house due to our son having a peanut allergy, so on a few occasions I've tried subbing Sunbutter for peanut butter in GF recipes — including some of yours, Elana.

And if you're wondering, why didn't I use peanut butter, it's because I was don't digest roasted nut butter too so great and because I didn't have sny on hand.

I definitely don't use peanut butter chips enough considering how amazing they are!

No... what bugs me the most about my peanut allergy [these days] is that I can't use peanut butter in my recipes.

Not exact matches

Though he did not invent peanut butter, he discovered many ways to use peanuts and innovative farming methods, including crop diversification and soil conservation.

this looks amazing, but I thought you didn't eat / recommend using peanut butter?

This was the Biona peanut butter but there isn't one brand that I always use.

Hi, I know early on you didn't use much peanut butter, but now do, is there any reason?

Hi Ella, I would like to cook healthier treats for my kids but my son is allergic to nuts so can not use almond or peanut butter.

I didn't have almond butter so used peanut butter & can't believe how tasty it is considering it's so healthy!

I have to say that I didn't use amond butter (i didn't have it home) but a mix of peanut and tahini!

In my case, I changed 2 dates for a bit of stevia - dates are kind of difficult to find in my country so I need to be very conservative on their use - and used peanut butter instead of almond — i just didn't have any almond!

Hi Ella, I was running low on ingredients so instead of using almonds I used activated pumpkin seeds, I replaced cacao with natural peanut butter and I added some cinnamon and vanilla and I didn't add maple syrup.

I didn't use dates... as mentioned all was the same in your recipe except the maple syrup and peanut butter.

-- Hazelnut butter, I wouldn't recommend using peanut butter, especially not if it's the commercial kind, as the textures are extremely different.

I used to love peanut butter cups, but now that milk chocolate, jam packed with sugar, doesn't really appeal to me at all.

I'm curious about the PB2 too - I'll have to think of some unique ways of using it where peanut butter wouldn't work to really see if it's worth it to have both products!

If you don't have Reese's pieces you could use Reese's peanut butter chips or for a nut free option use just chocolate chips.

Hi Kelly, I would recommend not using natural peanut butter.

They remind me of those peanut butter cookies with Hershey kisses in the center I used to love and can't eat anymore because they aren't Paleo.

If you don't have tahini you can use peanut butter.

We don't keep peanut butter in the house (as my sister has a peanut allergy), so I used cashew butter, which I had on hand.

You can use peanut butter if you don't have almond butter.

The recipe and photographs for «Gluten - Free Vegan No - Bake Peanut Butter Cup Pie» by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and can not be used without my written permission.

If you don't have salted peanut butter, you can use smooth natural peanut butter and add a pinch of salt to the pudding.

I container of white frosting (do not use whipped) and one jar of peanut butter.

Use good quality peanut or almond butter (not reduced fat or generic).

1 tbsp peanut butter 1 tbsp macadamia butter (or cashew butter if you can't find maca) Few drops of stevia (I used this stuff because, unlike others that taste of food, this one tastes nice) 1 tbsp coconut flour 1 tbsp of Sukrin syrup (this!

1/2 cup of butter, softened (I used I Can't Believe It's Not Butter) 1/2 cup of sugar 2 eggs 1 teaspoon of vanilla extract 1 1/3 cup of flour 1 teaspoon of baking soda 1/2 teaspoon of salt 1/2 cup of peanut or any other nut butter you prefer 1/2 cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2 Chocolatebutter, softened (I used I Can't Believe It's Not Butter) 1/2 cup of sugar 2 eggs 1 teaspoon of vanilla extract 1 1/3 cup of flour 1 teaspoon of baking soda 1/2 teaspoon of salt 1/2 cup of peanut or any other nut butter you prefer 1/2 cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2 ChocolateButter) 1/2 cup of sugar 2 eggs 1 teaspoon of vanilla extract 1 1/3 cup of flour 1 teaspoon of baking soda 1/2 teaspoon of salt 1/2 cup of peanut or any other nut butter you prefer 1/2 cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2 Chocolatebutter you prefer 1/2 cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2 Chocolate chips

PB layer 6 TBL creamy peanut butter, i use the wegman's organic brand 4 TBL coconut oil, liquid but not hot 3 TBL powdered sugar

Next time I might leave out the nut butter (I used peanut butter which was a bit overpowering) and the oats (I wasn't crazy about the oat texture in there).

I really don't want to use processed peanut butter, do they really need all the extra stuff in them?

(But a note: from personal experience, the non-highly processed peanut butter does not work ONE BIT on the cookies I'm used to making (the one - to - one - to - one ratio kind).

I can't wait to make these again to use up some more peanut butter!

I don't think the almond butter flavor is too noticeable, but if you're not a fan of almonds you could also try this recipe using peanut butter, cashew butter, or even sunflower butter for a nut - free alternative.

If you still decide to use raw peanuts to make peanut butter, at least don't eat it straight and use it in recipes that go through heat treatment.

I added a bit more lemon juice and we used peanut butter as I couldn't find tahini in my French supermarkets.

I've successfully used all natural peanut butter, I don't notice a difference in the shape compared to those in the photos.

I ate 3 packages of the waxy peanut butter not real chocolate combo but I have self control and decided to use the rest in these brownies but don't think I wasn't considering a package of crumb donettes.

But, we're back with not one but three recipes using peanut butter that are delicious, effortless and come together in less than 15 minutes each.

If you don't use all your peanuts to make butter, you can refrigerate the rest for up to 6 months or freeze them.

Palm fruit oil stabilizes our peanut butter to prevent oil separation so that it doesn't have to be stirred before each use.

Not only did I make a scrumptious glaze but I also used the other half of the cream cheese to make a peanut butter cream cheese filling.

I feel less guilty because the peanut butter does not have added sugar and we use whole fruit spreads (no added sugar or fructose) on sprout bread.

I don't think it's really a recipe, but honestly the best use of peanut butter is a sandwich: bread, peanut butter and a banana.

I often make similar cookies («Peanut Butter Blossoms», where I use peanut butter in the dough, and no sprinkles on the cookies), but don't chill prior to bPeanut Butter Blossoms», where I use peanut butter in the dough, and no sprinkles on the cookies), but don't chill prior to bButter Blossoms», where I use peanut butter in the dough, and no sprinkles on the cookies), but don't chill prior to bpeanut butter in the dough, and no sprinkles on the cookies), but don't chill prior to bbutter in the dough, and no sprinkles on the cookies), but don't chill prior to baking.

The ingredient list also includes wheat germ, so these aren't gluten free, but you could use any natural peanut butter you'd like and most are just peanuts and salt.