Sentences with phrase «nuts in this recipes because»

I am not fat - free or nut - free so I use nuts in my recipes because I want them to taste just as rich and creamy as the original dairy versions, so that is why fat is needed.

Not exact matches

can you taste the nuts in it (just wondering because i don't really like nuts) and also does the recipe work with other nuts x

It's really hard to say because nuts are a key ingredient in this recipe.

While you can use pretty much any combination of nuts in this recipe, I highly recommend using a combo of almonds and pecans because they compliment the dates perfectly.

Now this recipe is definitely a little time consuming, because it takes a while to break down the oils in the nuts to create a smooth and creamy butter without adding extra oil, but it's well worth the wait & lasts up to a month in the fridge!

I'm thrilled you made these with coconut flour because it means I can indulge in your recipe without having to figure out how to make it nut free And I love holiday baking for the same reason, it gets you in the spirit!

I use coconut flour in most all my baking recipes because it delivers a huge punch of nutrition and such a sweet, cake - like flavor; it's also lower in fat than nut - based flours because you can use less to get the same effects.

Recipes with almond flour are always soft (because of the fat in the nuts).

Incorporating nuts and seeds in this recipe works because they not only get the thumbs up for taste, they also come with a range of amazing health benefits too!

I also added a tbsp of cocoa powder and it tastes like a chocolate chai latte... mmm... And for for those with nut / coconut allergies, I mostly don't make this recipe including the nut / coconut butter (for the most part because I never have them in my house as I have either finished them off or am too lazy to go to the store...) and it still turns out great: P

I have been completely wheat free for going on 60 days and can not wait to dig in tonight — Of course, now that I have started baking with almond flour (I actually used 1 cup almond, 1 cup flax in this recipe today because I was almost out of the almond) I am coming across articles and blog posts that describe the «horrors» of baking with nut flours becuase of oxidization.

When these vegan macaroons are made with almond pulp from my Turmeric Milk recipe, they have a spicy, gingery flavor because of the turmeric and ginger in that nut - milk recipe.

Although I have already shared my nut milk recipe in my free Guide to Creating a Natural Kitchen, today I also wanted to share a video on how to make it, because actually seeing how easy it is to make speaks louder than a thousand words.

I checked this page out because I am always on the hunt for peanut / tree nut free recipes, as we have that allergy in our house... But I would be negligent to avoid noting that COCONUT is technically a tree nut, and should be treated as such.

Also taking a cue from the pasta box, I topped the whole thing with some almond parmesan, because the recipe didn't have enough nuts in it already:D.

I used almond butter because that's what I had on hand, but any nut butter will work in this recipe.

While many dairy - free sauces are made from raw nuts or seeds, I love using garbanzo beans in this recipe because they are so cheap and easily accessible.

I've given a few options for the nuts and nut or seed butter in the recipe below because if you stick to the basic quantities you can mix and match nuts and butters to your liking.

I use Fisher Nuts in all my recipes not only because they are absolutely delicious, but because they are non-GMO and preservative free.

Because the bread is baked at 175ºC however, they won't stay activated, so soaking the nuts and seeds in this recipe would merely be to make them more digestible if thats something appealing to you.

I have always tweaked the recipe, eliminating the nuts because I don't prefer them in bread.

I never really use nut butters in recipes (aside from plain old Jiffy peanut butter) because I LIKE having them just in their jars on hand whenever I want some.

Although I frequent my favorite vegan restaurants in New York City including Candle 79 and Angelica Kitchen, I've never attempted to bring their recipe ideas home to play with because many of them involve cashew creams and other nut - based substitutes for dairy which scream daunting to me.

This Paleo Pesto Sauce recipe is really unique because it has the sweetness of the meyer lemon and the added mint, in addition to the garlic, basil leaves and pine nuts, to give it a little dimension.

I mostly soak and dehydrate walnuts (inflammation fighters) and pecans (artery defenders) because I can buy them in bulk reasonably priced at Costco, and I just toss in a blend of these two nuts whenever my recipe specifies nuts as an ingredient.

I used coconut flour in this recipe because coconut is botanically considered a fruit and not a tree nut.

I love using nut - butters in kid - friendly recipes because it keeps the little ones feeling full and happy for longer!

In fact, my cookbook, Cooking to Heal, tags all recipes that are nut - free and egg - free because those allergies are not uncommon these days.

I use coconut flour in most all my baking recipes because it delivers a huge punch of nutrition and such a sweet, cake - like flavor; it's also lower in fat than nut - based flours because you can use less to get the same effects.

The recipes in Wheat Belly replace wheat flour with ingredients like coconut flour, ground flaxseed, and nut meals because these are nutritious foods that don't produce abnormal responses similar to those of wheat.