I found a decent deal on amazon for 48
ounces of almond butter for $ 20.
For those who make their own creamy almond butter and need to know what the measurement is for 16
ounces of almond butter, it is 1 and 3/4 cup almond butter.
This amount of almonds made 16
ounces of almond butter.
Eating
an ounce of almond butter gives you a lot of what your body needs and wants to stay healthy.
Not exact matches
1 cup all - purpose flour 1 cup old fashioned oats 3/4 cup brown sugar 1/2 cup (1 stick)
butter, softened 1 14 -
ounce can sweetened condensed milk 1 cup semi-sweet chocolate chips 1/2 cup sliced
almonds (or other nut
of choice)
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)
«An
ounce of cheese is six grams, a tablespoon
of almond butter has four to five grams and an egg has seven.
When I went into my kitchen to investigate, I found a 1/2 jar
of almond butter leftover from a cookie order, 1/4
of a Trader Joe's Pound Plus dark chocolate bar, about 10 half - bags
of nuts, and 24
ounces -LRB-!)
Ingredients: 1/2 cup
butter 2 Tbsp corn syrup 9
ounces of dark chocolate 1 box
of Kinnikinnick gluten free graham crackers 2 cups mini marshmallows 1/2 cup sliced
almonds 1/4 cup coconut
2 (15.5
ounce) cans black beans 2 cups low - fat cottage cheese 3 tablespoons
almond butter 1 garlic clove, sliced 2 tablespoons olive oil 3 tablespoons red wine vinegar 3/4 teaspoon sea salt 1/2 teaspoon ground cumin 1 teaspoon ground coriander 1/4 cup fresh parsley 2 tablespoons orange zest Freshly ground black pepper to taste 10 - 12 stalks
of celery, cut into thirds
butter for greasing pan (s) 14
ounces / 1 1/2 cups / 2 tubes
of almond paste 5 large eggs, whisked 1 3/4
ounces / 45 g / scant 1/4 cup organic cornstarch scant 1/2 teaspoon fine grain sea salt 6 tablespoons / 1/3 cup / 80 ml unsalted
butter, melted & cooled
1 (15 -
ounce) box gluten - free yellow / vanilla cake mix (heaping 2 cups) 5 tablespoons unsalted
butter, chilled, or non - hydrogenated vegetable shortening 1 extra-large egg, room temperature 1/3 cup
almond milk or milk
of choice 1 teaspoon pure vanilla extract 1/2 teaspoon pure lemon flavoring (not lemon juice)
But while both nut
butters are high in protein (an
ounce of nut
butter is the protein equivalent to the same amount
of meat) and fiber,
almond butter is significantly higher than peanut
butter in vitamin E, magnesium and iron.
2 tablespoons peanut
butter —
almond butter or sesame tahini can be used instead
of peanut
butter 2 tablespoons nutritional yeast 1 tablespoon mellow white miso paste 1/4 water for the sauce 4
ounces...
A typical full day
of eating for me looks like: Breakfast: Spinach, Mushroom, Onion and Tomato Frittata... sometimes with bacon or homemade sausage Iced Coffee with coconut milk Lunch (this is usually my largest meal
of the day): 4 - 5
ounces of protein (turkey burger, pulled pork, chicken thighs, ground buffalo), roasted veggies and sometimes a sweet potato or butternut squash Snack: apple with
almond butter or a handful
of macadamia nuts Dinner: A large salad with all kinds
of raw veggies (cucumber, celery, carrots, cauliflower), avocado or olives, usually a lighter protein like grilled chicken breast, salmon or shrimp This would represent a full menu... I would say I hit this about 4 - 5 days a week, other days I may omit the snack or keep the snack and omit a meal, if i do that though I would add a bit
of protein with it.
1 1/2 sticks
butter, room temperature (salted or unsalted, the choice is yours although I prefer the taste
of salted
butter in all my baked goods) 1 cup sugar 3 large eggs at room temperature 3/4 teaspoon pure vanilla extract 1/2 teaspoons pure
almond extract 1 1/2 cups flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/8 (1/4 if using unsalted
butter) teaspoon kosher salt 1/2 cup buttermilk 7
ounces sweetened, shredded coconut
2 tablespoons peanut
butter —
almond butter or sesame tahini can be used instead
of peanut
butter 2 tablespoons nutritional yeast 1 tablespoon mellow white miso paste 1/4 water for the sauce 4
ounces dry noodles (100 % buckwheat noodles shown in the picture) 3 cups water for cooking the noodles
• 1 banana, peeled • 2 mangos, peeled and pitted • 2 Cups Dinosaur Kale, 1 Cup spinach • Strawberries (handful) •
Almond Butter (1 Tbsp) • 3 to 4
ounces of filtered water • Bee Pollen (1 Tbsp)
Brownie Base: 1 1/3 cup
almond flour 3/4 to 1 cup Swerve Sweetener (more if you like it sweeter — you can also substitute 1/4 cup
of the Swerve with 1/4 tsp liquid stevia extract) 1/3 cup cocoa powder 1 tsp baking powder 1/4 tsp salt 1/2 cup
butter 4
ounces unsweetened chocolate, chopped 5 large eggs 1/2 tsp vanilla extract 1/4 cup to 3/4 cup water Mint Filling: 8
ounces cream cheese, softened (I actually used Kite Hill
almond milk cream cheese, but regular cream cheese will work too) 1/2 cup
butter, softened 2/3 cup powdered Swerve Sweetener 2 tsp matcha green tea powder 1 1/2 tsp peppermint extract Chocolate Topping: 5
ounces sugar - free dark chocolate, chopped 1 tbsp
butter
Friday night I threw together some overnight oats in a pyrex container (1/2 C quick oats, 1 tsp chia seeds, cinnamon, maca, vanilla extract, 1 tbsp
almond butter and 6
ounces of almond milk).
One example for meeting the vitamin E recommendations through foods was to consume one
ounce of almonds, plus one
ounce of sunflower seeds, plus two tablespoons
of peanut
butter daily.
You will need: about 8
ounces of coconut milk, 1 - 2 hands full
of ice cubes, one banana, 1/2 cup
of frozen mango, 1/2 cup
of frozen pineapple, 2 hands full
of spinach, and a heaping tablespoon
of almond butter.