I wouldn't recommend substituting all of the eggs in a recipe
with nut or seed butters, but you could substitute 1 or even 2.
-LSB-...] version is much lighter and can be topped with your favorite
nuts or seeds for even more protein.
Looks really good but could I substitute all - purpose flour due to a family member being allergic to any kind of
nut or seed flour?
To toast
chopped nuts or seeds, cook in a small dry skillet over medium - low heat, stirring, until lightly browned, 2 to 4 minutes.
If you're serving it up for a party, top it with
toasted nuts or seeds and a drizzle of olive oil to dress it up a little.
Traditionally whole cow's milk is used, though, if you're avoiding dairy, try unsweetened
nut or seed milk — I like hemp or cashew.
For those following a vegetarian diet
adding nuts or seeds to meals or as a snack can really increase your nutrient intake.
Try adding a handful of
nuts or seeds as well for a satisfying crunch and protein boost.
Your juice will provide some of the protein complex, but take a
few nuts or seeds with your juice.
And this is the time that you should pull out that
nut or seed oil sitting in your fridge door.
Push your chopped
nuts or seeds into the caramel layer, then spoon over the remaining melted chocolate from above!
I adore coconut nectar and never thought to put it
on nuts or seeds to sweeten it.
NOTE: you can grind up
most nuts or seeds for the topping and just sprinkle on top with your hands once you place them on the parchment paper.
Add more sticky / wet ingredients, like dates or honey, to help them hold together better or add
additional nuts or seeds if the mixture is too moist.
I think you could easily sub in some sweet potato for the carrots and add
more nuts or seeds as you prefer.
You can customize by using
different nuts or seeds, adding some spice like cinnamon and maybe some dried fruit after baking.
The * is to say that you can use
whichever nut or seed butter you have on hand or is your favourite, and there shouldn't be a **.
Traditional pesto is made from pine nuts, but really you can make pesto out of any
old nut or seed ya want.
So many great grain free options and I think any
thick nut or seed butter would work for this, possibly give it a stronger flavor though but not in a bad way.
And have you come across any
unusual nut or seed butters lately that you'd like to share with the class?
When I add some nice dried fruit, or
delicious nuts or seeds to a granola bar, they're always delicious, but I always want chocolate.