Sentences with phrase «other nut butters in»

Hi Erin, I have only ever substituted other nut butters in this recipe so I'm not sure.

Not exact matches

The need for all is that they all do different things, the juicer makes juices which you can't do in any other machines, the blender makes smoothies and the processor makes hummus, nut butter, crushes nut and date mixes etc

My favourite nut butter is almond butter and I include so many other nuts into my recipes so don't really feel the need for peanuts as well as they aren't very high in nutrients.

I understand if it doesn't work for you though in my recipes I often use it for the specific sweetness or stickiness, so sometimes nut butters (almond, cashew or tahini) can work as a substitute or other oils (olive) or other sticky beauties (dates, figs etc).

The other benefit of course is being in control of what goes into your nut butter.

1 heaping Tbsp natural peanut butter or other nut butter (if you're worried about the mold content in peanuts or if you're avoiding legumes... but I'll be honest, pb tastes the best in this but any nut butter works!)

And if you're all out of nut butter, just blend in a few pecans, walnuts, or other nut of choice.

1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperaturIn a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperaturIn a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperaturin air - tight containers at room temperature.

I ate these flourless brownies for breakfast the other day and did not even blink because when food is rich in nutrients, plant based and natural it should not matter at all what time of the day you eat it: — RRB - I was heading to the gym prior so I thought I would add nut butter for extra substance.

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 goodneNut & 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 goodnenut 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 goodnenut 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.

Filling 1 cup fresh carrot juice 1/2 cup meat of young Thai coconut 1/2 cup Brazil nut milk OR any other nut or coconut milk 1/2 cup raw agave syrup 1/2 cup coconut butter 1/4 cup date paste 1/2 tablespoon vanilla extract 1/2 tablespoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2 cup Irish moss — soaked in hot water for at least 10 minutes

Doughnuts 2 cups cashews — soaked for four hours, or more 1/2 cup Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1 cup water 1/2 cup raw honey 2 tablespoons maca powder — optional 1/4 teaspoon salt 2 tablespoons sprouted pecan butter or other nut butter / oil 2 tablespoons almonds — ground 3/4 cup flax seeds — ground

You can find it in the supermarket near peanut and other nut butters.

I imagine that any other nut or seed butter, such as peanut butter or sunflower seed butter, would work well in this recipe if you'd prefer to replace the almond butter.

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 haven't added anything other than nut butter to my oatmeal in ages, but I knew I needed the extra calories to refuel after my run.

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

200 g digestive biscuits broken into small pieces (substitute gluten free biscuits for a gluten free version) 100 g pecan nuts 100 g shelled pistachio nuts 6 dates (soaked in water for a around 10 minutes before using) 120 g CHOC Chick Raw Cacao Butter 6 tbsp CHOC Chick Raw Cacao Powder 3 - 4 tbsp agave syrup, fruit syrup, maple syrup or other (add to taste) 4 - 6 drops vanilla extract

I never thought of processing the cashews first in a processor without water but I know this works well for other nut butters.

I looked in my cabinet the other day and realized that my nut butter collection was looking a little low.

You certainly don't have to use apricot kernel butter in these cookies — almond, cashew, peanut, or any other nut butter would be just as delicious — so feel free to use whatever you have on hand.

The Wonder Junior gives you more options to mill several types, nuts into nut butters, coffee, flax, and many other items not possible in more expensive grain mills.

I'm not quite sure why this isn't sold in stores, because it's just as easy to make as other nut butters.

To be honest, I wouldn't use regular flour unless you do ensure the nut butter / liquid mixture is warm when you mix it in with it - Can you use a brown rice or other flour?

It all started with a leftover baked sweet potato that I put in the food processor with some other ingredients including nut butter, pumpkin pie spice, applesauce, coconut flour, almond milk, and dried currants.

They have no nuts or nut butter in them, which is a nice change from many other protein bar -LSB-...]

Usually when one ingredient in a recipe is high glycemic I balance it out with other ingredients that are low on the glycemic index, like nut butters, oat flour, cocoa and protein powder.

I think this is in part due to the finely ground texture of smooth peanut butter compared to the grainy texture associated with other types of nut butter (Pic's almond butter being the exception!).

If you have a peanut allergy however, or simply don't like the taste of peanuts, by all means substitute the peanut butter in this recipe for any other nut butter of your choice and I promise you'll still have a very delicious cake!

Tahini stands in for more typical nut butters here, lending a nutty, sesame flavor that makes this dish much more interesting than other similar recipes.

It's so strange that there is no PB in Europe, are there other nut butters?

I've made a few variations on these, so feel free to sub / add in whatever ingredients you have on hand, I'm sure they would work equally well with any other nut / seed pulps, nut butters, dried fruits or powders and can be rolled in any combination of super-foods.

At occasional social settings I will have something that uses almond flour, almond butter or has other nuts in it.

I usually soak and dry my nuts and seeds and large batches and store them in mason jars or other airtight containers — so I have them on hand for recipes like this one (as well as pesto, peanut butter, peanut butter cookies, and other goodies that call for soaked and dried nuts and seeds).

You can also use other things to increase moisture, such as zests (lemon, orange), flavorings, (mint, vanilla) chocolate, peanut butter, bananas, nuts, or fruits — which all taste amazing in coconut flour pancakes.

Some use nuts in the base and don't get baked while others use two sticks of butter and are baked until firm.

Apart from being the best appliance for making smoothies, this multi-purpose blender also provides its utility in many other recipes like nut butter, hummus and even homemade flours.

Quinoa with tomatoes, kale, zucchini, any other vegetables you like, all sauteed in butter top with balsamic and nuts

In the morning or at least 4 hours later, add a splash of milk, top with peanut butter (or other nut butter), jam and fresh blueberries (or any fruit of your choice) and enjoy!

We love experimenting with different nut milks and butters — cashew makes it extra decadent — and throwing in teaspoons of other adaptogens like ashwagandha or reishi.

They could be easily subbed, with minor adjustments, into most raw recipes (in place of other nut butters).

While some rely on protein powder as the main ingredient, others get the bulk of their nutritional value from natural add - ins such as nut flours or butters, beans or other seeds and grains.

Are you wondering if you can use almond or cashew butter in place of other nut butters?

Some people say nut butters will only keep for a week and needs to be refrigerated, others, like me, will keep theirs in the cupboards for several weeks, or even a few months.

As a mom who's struggled all her life with a severe, life - threatening allergy to tree nuts, I'm especially interested in how to safely introduce peanut butter and other allergenic food to my infant son.

The filling ingredients include cheddar cheese and peanut butter — but if your kids» school is a peanut - free zone, you can always sub in other kinds of nut - butter.

restrict toys to meals that contain fewer than 500 calories and 600 milligrams of sodium, and in which less than 35 percent of the calories come from fat (making exceptions for nuts, seeds, peanut butter or other nut - based butters).

But since many of us already have kids back in school (or soon will), and given the popularity of the PBJ and other nut butter sandwiches as a lunch box staple, I definitely wanted to let you know about this one.

Hi, I thought I would suggest an addition to protein: Nuts (not all schools, but some) and seeds / seed butters, Greek yogourt (I know it's in dairy too) Quinoa, Hummus, peas, lentils, etc I know you can't have a mile long list, but maybe people will see this comment for some other ideas.

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