Sentences with phrase «of almond butter because»

I ended up using peanut butter instead of almond butter because that's what I had and coarsely ground extra thick rolled oats in place of the quick oats, which I also didn't have.

I don't recommend using peanut butter powder in place of the almond butter because it's too drastic of a change to assure similar results.

This time around I used homemade chocolate cashew butter in place of the almond butter because it's what I had on - hand and they tasted just as good if not better.

I used coconut oil instead of almond butter because it «s difficult to get here in Norway.

I added an extra tablespoon of almond butter because it was really watery.

Not exact matches

Edited to add: I added 1/4 cup almond flour as one of the commenters suggested, because my almond butter was very wet.

I used extra coconut flour instead of arrowroot, left out the chile and used almond butter in the icing because that's what I had.

Meanwhile... Make the crust: — Mix together almond and cashew meal (or whatever you have) with a mix of honey and coconut oil (or you can just do one or the other or butter — I like the mix because then it's sweet but not too sweet) until it is a sticky dough consistency — Press into the pie pan and chill until you're ready for it — Pour in the hot blueberry mixture — stir in some fresh blueberries for fun!

Oh, wait, now that you remind me... Do you think the 1 lb + jars of almond butter count and the big jar of chia seeds I picked up yesterday because, hey, it was the last day they were on offer and who cares I still have enough to last me for a few weeks at home?

I know I say this every year (in 2015 I was hooked on these healthy no bake cookies and last year the whole EBF team was going gaga over these almond butter espresso cookies, but honestly this cookie recipe is near and dear to my heart because it's a remake of my nanny's crescent cookies.

Elana of Elana's Pantry is a total genius, because she figured out that almond butter, eggs, and honey will magically bake up into BLONDIES.

** Be careful not to over process when you are making the almond meal because that could result in almond butter instead of almond meal!

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

Instead of almond butter (which I normally use), I made pecan butter because pecans and apples go tougher like pb and j.

This time I used almond butter instead of cashew for the cookie dough, because that's what we had, but go with any nut butter you like best!

In that post, I mention that one of the reasons why I love making almond butter at home is because I can easily make different flavored almond butters.

Also, I used Nuttzo Seven Nut & Seed Butter which is my nut butter of choice — again, you can sub in whatever almond butter, peanut butter or other nut butter you like, but I highly recommend this one because it is packed with so much extra wholesome gooButter which is my nut butter of choice — again, you can sub in whatever almond butter, peanut butter or other nut butter you like, but I highly recommend this one because it is packed with so much extra wholesome goobutter of choice — again, you can sub in whatever almond butter, peanut butter or other nut butter you like, but I highly recommend this one because it is packed with so much extra wholesome goobutter, peanut butter or other nut butter you like, but I highly recommend this one because it is packed with so much extra wholesome goobutter or other nut butter you like, but I highly recommend this one because it is packed with so much extra wholesome goobutter you like, but I highly recommend this one because it is packed with so much extra wholesome goodness.

I used butter instead of coconut oil because I love butter, and I didn't have enough almond milk so I added 1 Tbsp heavy cream and 3 Tbsp water.

You can use any nut butter you'd like in place of it, I prefer coconut because the flavor doesn't overwhelm the shake - but I'd imagine almond or cashew to be tasty too!

We substituted almond butter instead of butter in our recipe because for a cookie recipe to work, you need some fat in it.

I tend to buy peanut butter rather than almond butter just because of $ $ $.

Her description of the cake intrigued me, because while it started with a simple white butter cake, once the cake was baked you immediately spread a sweet almond mixture on top and then the cake was further baked until the almond topping turns wonderfully caramelized and crispy.

So, I tried your recipe with almond butter instead of tahini (will try with it next time, because I will definetly do it again!)

You would think that they would melt because of the almond butter, but they don't!

Topped with carob chips (or vegan chocolate chips) and after they've been baked, I recommend a spoonful of runny almond butter for good measure, because extra almond butter is ALWAYS a good idea.

The brownie batter calls for pumpkin puree, smooth almond or cashew butter, cocoa powder (unsweetened), and protein powder, and the frosting calls for chocolate protein powder, granulated sweetener (like stevia powder), nut butter (cashew or macadamia works well because they're nice and smooth), and vegan milk of choice.

Because of my dairy sensitivity I sub-in almond milk for the regular milk and water and do coconut oil instead of butter, but I'm sure the original way is equally delicious!

I used cashew butter instead because I was out of almond butter.

Because traditional Chicken Tetrazzini has a breadcrumb topping, we're going to whip up our own out of crumbled almond meal and grass - fed butter.

They have a lovely, buttery flavor (of course, without any actual butter) because of the almond flour, and a bit of tapioca flour gives them great texture and helps hold them together beautifully.

... one more thing... i made the almond butter fudge, but used organic peanut butter instead because thatʻs all I had in the pantry... itʻs setting in the freezer at the mo... tasted a bit of it before I placed it on the wax paper... DELISH!

Whether you are a fan of the classic banana and peanut butter combination or you prefer some less inflammatory almond butter you are in luck because these muffins can be used with either nut butter.

Part of me thought that I shouldn't even post this Vegan Almond Butter Avocado Chocolate Pudding recipe because there are like a MILLION recipes on the Internet.

I originally came up with this easy paleo brownie recipe because I wanted a quick brownie recipe using ingredients I had in the pantry — a little bit of almond butter and some cacao powder.

I have made this with almond butter in place of tahini, because I'm not a fan of the taste of tahini.

Plus I use blanched almonds to make the butter because of the phytics in the skin.

I still haven't been baking for a while because of the heat so today I decided to make this almond butter chocolate mousse that was really easy to make and delicious.

I used Blue Diamond Almond - Coconut milk (plain, unsweetened) instead of Califia's, Lyle's Golden Cane Syrup in place of the brown rice syrup [I like the taste way better], and 1 Tablespoon goat butter [because why not?].

I made them with half PB and half almond butter (because i did nt have a full cup of pb) and used a chicken egg inStead of a flax egg.

Made these last night with mostly peanut butter with a little almond butter (only because I ran out of PB), Gold Standard Vanilla Ice Cream whey protein (my 17 year - old son's favorite), and honey.

I halved the recipe because I didn't have enough almond butter, used half the amount of maple syrup in place of the honey, and added blueberries after the batter was mixed.

I made it with sunbutter instead of almond butter, because it's what I had.

I personally love these brownies, but couldn't stand the raw batter because of the almond butter.

I used coconut almond milk instead of vanilla just because I had some on hand, but the coconut butter didn't seem to mix in super well with the smoothie.

Now that it's back to full price, the next time I make them, I will use Organic Sunbutter (sunflower seed butter, but only organic has no other ingredients added) because I can't afford the price of the almond butter these days.

I used to be Team PB too but I've switched to almond butter a couple of years ago because it's easier on my stomach.

Almond butter is another great option because it has a natural balance of fats, fiber, and protein so it makes it a very high energy ingredient for a good energy smoothie.

But because I always make sure to have some form of green, almond butter, and some frozen berries stocked... I whipped up a quick smoothie to drink while I answered these questions!

Just a few great add - ins for natural health are fresh lemon which can increase the shininess in your hair as well as boost collagen in your skin because of the high level of vitamin C. Almonds are another great choice and here again, all natural almond butter can work, but as another healthy fat, almonds that contain a lot of protein andAlmonds are another great choice and here again, all natural almond butter can work, but as another healthy fat, almonds that contain a lot of protein andalmonds that contain a lot of protein and fiber.

Because fruit is lacking in protein, she likes to add a scoop of almond or peanut butter to the blender, and she suggests adding a scoop of protein powder for an even bigger boost.