I used honey roasted almonds instead
of plain almonds.
Instead of the oil I used 1/4 cup
of plain almond yogurt.
I quadrupled the batch (to feed a hungry co-op), swapped the coconut oil for half canola oil and half applesauce, and used raw sugar plus a bit of molasses (for lack of brown sugar), and chocolate soy milk (for lack
of plain almond milk).
If you need that familiar drizzle of liquid, I would suggest a small amount of unsweetened applesauce or a bit
of plain almond milk drizzled over.
But, with the exception of my recipe for flax vanilla almond butter, my almond butter experience has been limited to the goodness
of plain almond butter.
I came up with this on the fly last week after realizing too late in the day that we were out
of plain almond milk and very low on cornmeal.
Not exact matches
Homemade
almond milk does taste a little different, it reminds me a little
of plain yoghurt — I would suggest adding a few dates or a tablespoon or so
of pure maple syrup and a little cinnamon to your
almond milk to give it a sweeter flavour, which really makes it taste so delicious, I'm sure you and your husband would love it!
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered
almonds, for garnish
Plain yogurt, for garnish Hot sauce
of your choice (for serving)
I often send a jar
of plain cashews or
almonds to work with my husband to sna...
It is made with strawberries,
plain yogurt (try natural Greek style), unsweetened vanilla
almond milk, honey and a range
of delicious, nutritious toppings, including cacao nibs, sliced strawberries, granola, and chocolate - covered strawberries.
Just add a splash
of unsweetened
plain almond milk to the mix!
(very professional looking) I had to make a couple
of substitutions based on what I had on hand (I used peanut butter instead
of almond butter, unsweetendd flake coconut for the dried fruit, and
plain gluteen free crisp rice ceral) and they turned out AMAZING!
250g 100 % hydration sourdough starter 125g whole milk, lukewarm 500g all - purpose (
plain) flour 75g sugar 115g unsalted butter, room temperature, cut into small pieces 1/4 tsp salt stick
of marzipan (optional, or you can add 125g slivered
almonds instead)
My favorite frosting
of all time is a
plain, simple buttercream with butter, powdered sugar, vanilla,
almond extract, and a splash
of heavy cream.
1 1/4 cups
of All - Purpose Flour (King Arthur Flour is preferred) 1 cup
of whole wheat flour (again KAF) 1.5 teaspoon
of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon
of baking powder 1 cup
of vanilla Chobani yogurt (or
plain Chobani) 2 eggs 1/3 cup
of unsweetened applesauce 1/2 cup
of light brown sugar 1 teaspoon vanilla extract 2 cups
of shredded carrots (I used organic) 1/2 cup
of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or
almonds) or just leave it
plain.
2 ripe bananas 1/3 cup
of vanilla, lemon or
plain Chobani 1 cup
of vanilla
almond milk 1/4 cup
of white sugar 1.5 teaspoons baking soda 1.5 teaspoons
of vanilla extract 2 lemons zested Juice from one lemon 3/4 cup
of cooked quinoa 1 cup
of all - purpose flour (I used King Arthur) 1 cup
of whole wheat flour (I used King Arthur) 1 - 2 cups
of freshly washed blueberries (tossed in some flour to coat)
3/4 cup
of Greek yogurt (I used
plain Chobani) 1/3 cup
of maple syrup or honey 1/4 cup
of sugar 3 room temperature eggs 1 teaspoon
of vanilla extract 1.5 cups
of all - purpose flour (I used King Arthur) 2 teaspoons
of baking powder 1 teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4 teaspoon salt 1/2 cup
of unsweetened applesauce (I used a peach / apple) 1 3/4 cup
of pitted, chopped (roughly) fresh cherries 1/4 cup
of toasted slivered or sliced
almonds.
Whether you're going gluten - free or just feel like experimenting beyond
plain old flour, use your Vitamix to make
almond, coconut, and a host
of other types
of funky flours.
I would go with a «greek» version
of the yogurt though — you could also try
plain almond or
plain coconut greek yogurt!
For
plain, creamy
almond butter, simply put 2 cups
of almonds into a food processor, turn it on, and walk away for about 20 - 25 minutes.
While I like them riper than I did in my childhood days, there's a point where they are just to sweet for eating
plain & are perfect for adding to oatmeal or topping a piece
of toast with
almond or peanut butter.
I used maple syrup (as I ran out
of honey), used Grapeseed oil instead
of coconut oil, didn't have any
plain Almond Breeze, but did have Unsweetened Chocolate
Almond Breeze and I figure, it was just adding to the chocolate flavour anyway.
Lately for a quick and healthy breakfast I have bee combining 1 cp
of plain Greek yogurt (fage is my favorite) with 1 tbsp
of honey, 1 tbsp
of sliced
almonds, 1 tbsp
of sunflower seeds, and a handful
of chopped fruit usually strawberries.
Anyway, thanks to Prana Bar, I was able to survive until I got home and made this super extra creamy oats cooked in
almond milk and a bit
of soymilk, topped with ice cream non fat
plain yogurt and Natural Directions Organic Crunchy Peanut Butter.
Didn't have macadamia flour, so used all
almond, and used
plain Greek yogurt instead
of coconut milk.
2 scoops DailyBurn Fuel - 6 in vanilla 1 cup unsweetened
almond milk 1 frozen banana 1 tablespoon key lime juice Zest
of one key lime 1/2 teaspoon maple syrup 1 cup ice cubes 1 tablespoon nonfat
plain Greek yogurt 1 tablespoon crushed graham crackers
I tend to have
plain, unsweetened
almond or soy milk in my fridge most
of the time, so that's what I usually use, but you can use any kind
of milk you like or happen to have on hand.
What's in it: 3 apples (a firm apple like honey crisp or granny smith are easiest to slice with the mandolin) Ground cinnamon, to taste Pinch
of salt, to taste (optional) For the dip: 1/3 cup
plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or
almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle
of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed
Then I wasn't sure what to do with it but started putting a small scoop over
plain oatmeal with some chopped
almonds and a bit
of fresh milk.
1/4 cup
plain coconut yogurt (or Greek yogurt if you eat dairy) 1 tsp honey or pure maple syrup or 8 drops
of liquid stevia 1 tsp pumpkin pie spice 1/4 cup unsweetened
almond milk
I subbed in the coconut oil for the
almond butter (just what I had on hand) and I filled half
of mine with the chocolate chips and the other half I left
plain and topped with sugar (stevia) and cinnamon.
For the sauce, I used 1 whole avocado, 1/3 cup nooch, 1/3 cup
plain almond milk, 1 large fist
of greens, and a pinch
of salt.
1 flax egg (1 tbl
of flaxseed meal or a flax / chia combo + 3 tbl
of water) 4 (3.5 for the recipe and 1/2
of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp
almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened
plain almond milk 1.25
almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups
of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips
I serve these healthy pancakes with whipped
plain Greek yogurt, a little maple syrup, some mixed berries and a sprinkling
of toasted
almonds.
ingredients LIGHTENED UP CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4 cup all - purpose flour (plus 2 tablespoons) 1/4 cup whole wheat flour (plus 2 tablespoons) 1/3 cup oat bran 1/4 cup
almonds (skin on, finely crushed) 1 teaspoon baking powder 1/2 teaspoon baking soda pinch
of cinnamon 1/3 cup non-fat Greek yogurt (vanilla or
plain) 1/2 teaspoon vanilla extract 3 tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4 cup unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup dark chocolate chips 1 tablespoon unsweetened vanilla
almond milk
Ingredients 250g
plain flour 75g ground
almonds 2 tsp ground ginger 1 1/2 tsp ground cinnamon pinch
of ground cloves pinch
of ground nutmeg 2 tsp cocoa powder 1 tsp baking powder 1/2 tsp bicarbonate
of soda 200g honey 75g butter 150g
plain chocolate Method 1.
Even with all
of the other nut and seed butters around in the stores now...
almond, cashew,
almond cashew, hazelnut, coconut
almond cashew, pumpkin, and sunflower... I think I would still say that
plain old reliable peanut butter is my winner.
I'm currently snacking on some Blue Diamond
almonds as we speak, but only the
plain kind because we can't get any
of the awesome flavours up here in Canada and I ran out
of my stash from HLS!
I think these muffins would be divine with a schmear
of almond hazelnut butter, but I ate two
of them
plain this morning, fresh out
of the oven.
150 g vegan
plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g coconut oil, to be melted 40 g pure cocoa butter, to be melted 200 g fairtrade dark chocolate (70 % cocoa), melted in a bain - marie 100 ml GMO - free vegetable cream 100 g
almond butter 1 - 2 tablespoons hazelnut butter 2 handfuls
of shelled hazelnuts, more or less finely chopped
This recipe combines
plain yogurt with blueberries, a hint
of maple syrup and a handful
of almonds for a hearty and texture - filled breakfast yogurt that beats out anything you'll find in the local grocery -LSB-...]
Ingredients: 1/2 cup
of plain gluten free flour — I have used Dove's farm 1/4 cup
of ground
almond 2 tablespoons
of coconut sugar 1 tablespoon
of brown rice syrup or honey 2 tablespoons
of coconut oil — melted 2 tablespoons
of almond milk A pinch
of salt 1/2 teaspoon
of baking powder A dash
of vanilla extract
You can add hazelnuts to biscotti, then coat them with chocolate, or add lemon zest to give a hint
of citrus, or you can make it
plain, with just
almonds, and it still turns out well.
EXCEPT instead
of using tahini, you're going to use either sun butter (made from sunflower seeds) or
plain cashew butter or even
plain almond butter.
Choose
almond milk instead
of regular milk, choose orange juice with added nutrients, and choose bread that's full
of nutrients instead
of plain white or wheat.
17 oz
of cooked potatoes (see instructions) 2 tb applesauce (can substitute canola oil) 2 tb canola oil 1.5 tsp salt 2/3 cup
of plain, unsweetened
almond milk, lukewarm (or other nondairy milk) 1.5 tsp active dry yeast 3 cups spelt flour, divided 2 tb vital wheat gluten 1 - 2 cups brown rice flour
However, if you like you can omit the 1/2 cup (55 grams)
of ground
almonds and just use 1 1/2 cups (195 grams) all purpose (
plain) flour.
Mexican Wedding Cookies, Vanilla Snowballs, Russian Teacakes, just
plain Wedding Cookies... these tender, crumbly cookies, full
of ground
almonds and covered with a blizzard
of confectioners» sugar, go by many names.
Next, a mixture
of all purpose (
plain) flour and ground
almonds (or
almond meal / flour) are folded in.
150 g whole oatmeal flour 50 g semi-whole wheat flour 50 g whole kamut flour a pinch
of whole sea salt half a teaspoon baking soda 80 ml
almond milk,
plain (unflavoured) and unsweetened 90 ml extra virgin olive oil 150 g rice malt syrup 60 g unrefined cane sugar such as muscovado