Sentences with phrase «original recipe calls for almond»

The original recipe called for almond butter, but I took it up a notch with Nuttzo's Chocolate Power Fuel.

The original recipe called for almond milk, which I would have used, but had none on hand, so I simply used water.

Not exact matches

: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.

The original recipe also called for some all purpose flour in addition to the almond flour.

* The original recipe calls for 1 1/4 cups unsweetened almond milk plus 1/2 cup coconut milk.

I mean, the original recipe called for pistachios and I'm sure they'd be awesome but there's something about the way that almonds and cherries play off each other that is perfect; they were always meant to be together.

The original recipes call for whole milk and cream, but to make this digestible by my lactose - intolerant man friend, I substituted almond and coconut milks for the dairy.

The original recipe calls for 2 cups milk & 1 cup cream instead of almond milk and coconut milk respectively.

1-1/4 c. stone ground wheat flour 1-1/4 c. stone ground rye flour 1/2 c. coarse ground cornmeal 1 t. kosher salt 1 t. baking soda 1-1/4 c. vanilla almond milk + 1/4 c. kefir or plain whole milk yogurt + 2 T. white or cider vinegar -LCB- use all milk if no kefir on hand; or sub what original recipe calls for; 1-1/4 c. plain whole milk yogurt -RCB- 1/2 c. molasses

This recipe called for 1 / 2cup less of almond flour than that original recipe, but I added the extra half cup (2.5 cups total) as my batter was very thin.

The original recipe called for all - purpose flour, but I like to use a combination of all - purpose and almond flour.

I use a little less flour than the original recipe calls for; for the benefit of the vegans in my family I use a chia - seed - water combo to replace the egg, and almond or cashew milk in place of the egg wash.

I think the original recipe actually called for almond milk, but when I made it I used rice milk.

I especially love this crust, the original recipe called for a package of crushed gingersnap cookies (made like a graham cracker crust) so I've just used all the gingersnap cookie spices in the almond flour crust... you could do that with any gluten or grain free crust recipe!

You could also follow the original recipe which calls for soaking the almonds for 24 hours then blending.

The original recipe, Dark Chocolate Almond Joy Bars, comes from Elana's Pantry and calls for using both chocolate chips and coconut sugar.

NOTE: Although I love lemon with all my heart, the original recipe calling for 1 cup was too tart for my taste buds, and found that reducing the lemon juice to 1/2 cup and supplementing the remainder with an additional 1/2 cup of almond milk to work wonderfully.

The original fig bar recipe calls for coconut oil in the «dough» part instead of the almond butter that I used in my adapted version.

1 cup almond milk (the original recipe calls for unsweetened, but I used vanilla) 1/2 cup pumpkin puree 1 packet of Zing ™ Zero Calorie Stevia Sweetener (get a free sample here) 1 scoop vanilla protein powder 1/2 teaspoon pumpkin pie spice 1 banana 7 ice cubes