Sentences with phrase «out of the almond butter»

I was out of almond butter, so I used tahini when making this recipe and topped it with cilantro - it tasted amazing.

I would prefer almond butter over blue cheese — I just checked my cupboards actually and can't believe I'm out of almond butter, so that's another thing to pick up at TJ's!

I ran out of almond butter so in the second batch I subbed a little bit of peanut butter to make a full cup.

I used cashew butter instead because I was out of almond butter.

Of course, I am out of almond butter so I have to wait until I go shopping to make them.

I am already struggling to keep my spoon out of the almond butter jar, but make it cashew AND snicker doodle....

I can't believe how fluffy these brownies turned out!!!! My boys loved them — Of course I didn't tell them they were gluten free and made out of almond butter.

We like them with PB too (as we were out of almond butter this morning).

Just try to keep your fingers out of the almond butter jar!

I was out of almond butter so I used a raw organic peanut / chocolate / coconut butter I got at whole foods and YUM!!

Too bad I am commenting on this after I baked it... it still tastes good... just didn't cook all the way through (plus I ran out of almond butter so I had to use half sunbutter)... oops!

I used 2 TB ground flaxseed mixed with 5 - 6 TB water as a sub for the eggs and I ran out of almond butter (oopsie doopsie) so I used 1 cup of almond butter and 1 cup tahini.

I made these with hazelnut butter because I was out of almond butter and they were amazing!

I drank lots of smoothies in the mornings out of almond butter, frozen bananas, almond milk, & ground flaxseeds.

Made it this morning, ran out of almond butter s I used peanut and it tasted like a Reese's peanut butter cup!!!

I was out of almond butter so I used sunbutter.

Not exact matches

and used tahini instead of almond butter... came out really good.

I never cut out peanuts / peanut butter completely, I just limit them as I eat a lot more of cashew and almond butter.

Hi Ella, I made these the other day but only had Almond butter instead of Cashew, and just regular dates instead of Medjool ones so I feared the worst, but they came out great!!

I was trying to find out what type of Almond Butter you use?

The mix of coconut, almond butter and avocado means the mousse is rich and creamy, while the raspberries add a subtle sharpness that the honey and vanilla balance out perfectly.

Hi Ella, I can't wait to try this recipe out, but I wondered if you had a one for almond butter, as I see you use it in a lot of your recipes?

Take the moulds out the fridge and scoop some almond butter into the centre of each one before covering them with another spoonful of chocolate.

I used what I had on hand: adriatic figs instead of strawberries and coconut milk and raw almond butter instead of the soaked nuts and water and it still turned out amazing!

For example at home Ella and Matthew eat lots of bowls of porridge with almond butter, warming veggie stews with lots of spices served over brown rice, chocolatey energy balls and rye toast with honey, but when they go out Matthew loves a pizza followed by ice cream with extra chocolate sauce!

Especially with all that almond butter... I'm running out of my 1 kg tub, got ta top up soon!

I used 2 tablespoons of almond butter instead of the cashews and it turned out fine.

I used extra coconut flour instead of arrowroot, left out the chile and used almond butter in the icing because that's what I had.

Take the crust out of the freezer and spread almond or peanut butter in the center of the crust.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

(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!

Check out Home To Make Homemade Almond Butter, Crunchy Cacao Nib Chocolate Almond Butter, Vanilla Maple Cashew Butter or my Clean Eating Cookbook with an entire chapter of 20 healthy, clean eating staple recipes like this one that you will love!

Elana of Elana's Pantry is a total genius, because she figured out that almond butter, eggs, and honey will magically bake up into BLONDIES.

This time I switched out the butter for about half the amount of coconut oil and the coconut milk for unsweetened almond milk and ended up tasting basically the same!

You can also leave out the turmeric entirely (I know it's a distinctive flavor that's not for everyone), and you'd end up with what is probably our favorite smoothie «base» recipe, with bananas, almond butter, and nut milk comprising the bulk of the smoothie.

The bread kept well in the car for the week and it was super convenient being able to grab a slice of this out to eat with some ham or almond butter while bush - walking or after a long swim at the beach.

My favorite way to eat almond butter is straight out of the jar!

I still haven't quite figured out why I love Sunbutter in smoothies so much, given my undying love of (and preference for) peanut butter and almond butter.

The strong flavor of sunflower seed butter really of stands out in a smoothie, whereas almond butter just kind of fades into the background.

I finally managed to whittle down my out - of - control nut butter stash to just 2 jars — 1 peanut, 1 almond (coconut butter and tahini don't count) but then my cupboard was looking a little bare so I had to restock again -LRB-!)

I know, I know it's so EASY — it's sadly way easier than slicing up an apple and trying not to eat the entire container of almond butter while scooping out some it for the apples.

And when you're ready to eat your muffin, spread a bit of almond butter on it before rushing out the door.

The dressing is a combination of almond butter, coconut cream and vinegar to thin everything out.

Also experimented with an oil - free sauce which turned out really well: Juice of 1 Meyer Lemon, 1 Garlic Clove, 1 Handful of Raw Cashews, 1 Tablespoon of Raw Almond Butter, 2 Tablespoons of Low Sodium Tamari, 1 Jalapeño, 1 Handful of Spinach, and 2 Handfuls of Fresh Basil.

I used almond butter instead, of course, and they came out so good.

Cashews are by far my favorite right now to make cheesecakes out of and this Cashew Cream Cheesecake is on top of an easy date and almond crust (no butter!).

2 cups unsweetened almond milk 1 tablespoon green tea leaves 2 - 3 sprigs rosemary — lightly bruised with the back of a chef's knife 1 vanilla bean — seeds scraped out 1/2 cup raw cacao butter — shredded (I like this brand) 2 tablespoons maca powder (optional, but great here) 1 cup cashews — soaked in water for 4 hours 4 soft dates — pits removed and chopped ground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional

I made these with peanut butter instead of butter, almond flour, and rolled them in almonds and they turned out amazing!

, used 1/2 cup sugar (just cause), and almond butter -LRB-»cause apparently I am out of peanut butter).

Most of the testers did come with a preconceived opinion about which brand made the best almond butter, but after compiling their feedback on 10 samples, my favorite still came out on top — well, sort of.