Sentences with phrase «of nut butter as»

I often have an apple and some kind of nut butter as dessert, as well!

I would use dessicated coconut and coconut oil instead of the nut butter as nuts hate me.

i tried using half of a different type of nut butter as we have been told to give my daughter the nuts she is not allergic to, to build resistance.

A common mistake people make when going grain free is replacing grain based flours with nut based ones, and lots of nut butters as well.

No matter if you spread nut butter onto freshly toasted bread in the morning, like swirling it into piping hot porridge, eat it with bananas or apples as an afternoon snack or include a couple of tablespoons in a delicious dinner recipe, I could not image not have a variety of nut butters as a staple in my kitchen cupboard.

Try pumpkin puree in place of nut butters as a spread, Virgin suggests.

But I love almond butter and some of the no nut butters as well, just way more expensive or I might choose almond butter over peanut butter!

Not exact matches

Place the almonds and pecans into the food processor and blend until a sticky flour forms, it's just more than a flour but not as sticky as a nut butter, this should take a couple of minutes.

As I usually only make one lot of nut butter at a time, I've never had much experience with using the machine for 8 hours straight, although I would suspect that it would overheat during that time!

Like in a day I'll have 2 tsps of nut butter on my porridge in the morning and a large palmful of nuts as a snack and maybe some more nut butter from one of your sweet recipies.

Hi Heidi, I find that nut butters work so much better in a food processor as the Vitamix doesn't create that smooth and creamy texture, and often need a form of liquid to function too.

Instead of being made with ingredients such as flour, butter and sugar, I use ingredients such as oats, nuts, coconut oil and maple syrup.

Hi, this recipe, as many of your others, sounds great, but what would you suggest as an alternative to all the nuts and nut butters you use for someone who is allergic to nuts?

And for smoothies yes thats all I have for breakfast, I make big ones though, normally with two bananas as the base and then lots of other fruit, some spinach or kale, dates and then a mixture of some nuts / seeds / super-foods, either chia seeds, ground flaxseeds, hemp protein, spirulina, maca, oats, almond butter etc..

I added a little oil to loosen it again but need to use a flavourless one next time as now my nut butter tastes slightly of oil.

The food processor is great for a lot of the dessert recipes, nut butters and hummus where as the blender is better for smoothies.

Sometimes I use a peanut butter instead of cashew, or a packet of mixed nuts instead of almonds and it's just as delicious!

As I often try to give my children energy balls too, I use Wowbutter (nut - free, made from roasted soya but tastes exactly like peanut butter) and sunflower seeds in place of peanuts.

However, if you have diabetes / pre-diabetes and you are including bananas as part of a whole meal then I would just balance them with some healthy fat (avocados, nuts, etc.) You could have a banana on top of a piece of sprouted whole grain toast with some almond butter and that would be a good option.

Saturated fats (ghee, grass - fed butter, grass - fed meats, cold pressed coconut oil etc), work to protect the unsaturated fats (the fats found in nuts and seeds) from damage in the body - almost acting as antioxidants to protect the beneficial properties of those fats.

And all you need is 5 mins MAX Ingredients -2 / 3 scoops Rolled Oats -1 / 2 Cup Almond Milk -1 Granny Smith Apples Chopped -1 Tbsp Cinnamon -1 / 2 Cup Frozen Berries -1 / 2 tsp Vegan butter / Coconut oil Optional Nuts (Almonds / Walnuts) 1 Tbsp Sugar Step 1: Prepare oatmeal as said on label of QuickOats box.

1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of water) 1/3 cup of nut butter (I used creamy cashew) 2 tablespoons of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips as well

Making nut butters at home is really rewarding, because they taste so much better than store bought ones, are usually cheaper, and you can enjoy the cleanest nut butter ever with just the nut (and optionally coconut sugar and sea salt) as the only ingredient, instead of a bunch of chemicals and random ingredients that aren't necessary.

I avoid processed fats, like margarine or canola oil, but whole fats from olives, avocados, coconuts, seeds, nuts, and humanely raised animals (butter, lard, suet, schmaltz) are a necessary part of the diet, and lead to feeling full in ways that allow people to cut down on sugar (which is less healthy, as you say).

:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour 150g granulated sugar 1/2 teaspoon baking powder 1/8 teaspoon table salt 3 heaping tablespoons honey 2 large eggs 2 large egg yolks 2 tablespoons unsalted butter, room temperature finely grated zest of 1 large orange 1 teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F.

Nut butter ALWAYS wins as my topping of choice!

You can add a dollop of nut butter, a drop of vanilla, different spices... just as long as you have the banana, cocoa & coffee, all will be well.

Feel free to switch up the nuts, nut butter, and type of dates (I didn't use medjool since we had a different type) as your tastes and available ingredients allows.

Even though nuts contain fat, it isn't the same kind of fat as found in oil, margarine, butter, etc..

In fact, peanuts account for over two - thirds of all nut consumption in the U.S. and over half of the peanuts grown here are consumed as peanut butter.

This cheese cake sounds so easy and delicious — but I am scared to try cookie butter as I have a serious addiction to ALL nut butters... So, the way I see it only one solution — I come over to NYC and try a slice of this!

After all, I am definitely a «total nut case» for peanut butter and I know many of you are as well!

On the heels of my previous nut - butter extravaganzas, I assumed it would turn out as a simple chocolate - scented hazelnut butter, not a reproduction of Nutella.

I often need to eat with a slice of cheese, a yogurt, or a scoop of nut butter though because an apple alone doesn't fill me up quite as well.

Although I've never had the issue myself, (I would describe the batter as creamy), my best recommendation to avoid the release of oil is to make sure that whatever nut butter you are working with has been fully stirred for complete integration of oil and ground nut (the oil naturally separates and if it is not completely mixed it remains that way and I suspect may runoff more easily in this state).

My sweet, newly married friend Poppy is sharing her delectable «Cheesy Corn Sauce» with you today as part of my 2016 Nut Butter Bash!

So many of you already know Sarah from Fried Dandelions.com but today she's posting here on Canned Time as the March entry for my 2016 Nut Butter Bash.

If not, sub out a bit of nut butter (tahini is ground up sesame seeds and has the same mouth feel as nut butter).

Also forgot to ask — would 1 / 4c of peanut butter made with PB2 function as an equivalent for peanut butter, or are the fats in a nut butter necessary to make the recipe work?

One of them, Almondipity — which we actually rather liked — tasted as if it belonged in a taste test with raw nut butters, even though its almonds are dry - roasted.

Not all nut butters are created equal so just be aware of that as you make the batter.

all - purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, melted 1/2 cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4 cup mini semisweet chocolate chips 1/2 cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any other nuts of your choice) 1/2 cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit of your choice can be used as an alternative)

I'm a huge fan of nut butters, as you probably noticed -LSB-...]

Initially your cashews will get all chunky, then after a minute or two they will break down into a fine looking flour, then the real magic happens, the heat and friction from all that blending will extract the natural oils from our beloved cashews and in mere minutes, you will witness one of the most beautiful transformations of all time as your golden, delicious cashews are whipped into a smooth and creamy, deliciously dreamy nut butter right before your pretty little eyes...

Variety is extremely important in a vegetarian diet, and as I already eat a whole lot of cashews (hello cashew butter) I wanted to experiment with a different type of nut.

Healthy fats such as whole eggs, fatty fish like salmon and trout, grass - fed meat and poultry, extra virgin olive oil, avocado oil, coconuts and coconut oil, dark chocolate, avocados, full fat yogurt, cheese, seeds, nuts, and nut butters are all examples of healthy fats that keep our skin cells healthy.

This is my favorite, most basic recipe, so feel free to add your choice of mix - ins, such as fresh / dried fruit, nuts, seeds, nut butters, cocoa or carob powder... the possibilities are endless!

My kind of snack is grabbing a spoon and a tub of peanut butter, but that doesn't really class as a recipe so I can't blog about it... unless I made the nut butter myself, which in that case you'll definitely hear me rambling on!

Instead, I gravitate towards lighter fare such as salads, lightly cooked soups, oat porridge, green and superfood smoothies, fruit, raw vegetables, small amounts of healthy fats (peanut butter, olives, coconut, raw almond butter, raw nuts and seeds, etc.), and more raw entrees along with steamed vegetables or the occasional roasted vegetable, legume and grain dish.

I can't say I blame you, as I only eat it because it's one of the few nut or seed butters that my oldest daughter and I tolerate.