For the latter, stir a little warmed up low sodium organic veggie broth with
plain almond butter in a small bowl until smooth, and add minced garlic, fresh grated ginger, turmeric, and crushed red pepper.
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 sometimes add a little espresso for my coffee addicted taste tester;) We also use
plain almond butter as a healthier version of «icing.»
The almond butter: I list almond butter in the ingredient list but I have made this recipe using
plain almond butter, vanilla almond butter, sunflower seed butter and a combination!
I've been getting a little tired of just
plain almond butter every day and this is all I've been needing in my life.
I have used
plain almond butter, vanilla almond butter and sunflower seed butter.
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.
Not exact matches
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)
Ingredients (for 4): For the pastry: (or used shop bought shortcrust) 250g
plain flour 50g ground
almonds 150g
butter cut into cubes 1 tablespoon milk 1 beaten egg to coat the pastry
Plain almond or peanut
butter would be just fine to drizzle over.
Even though I'm a chocolate /
almond butter / banana addict through and through, I wanted to nail down a healthy,
plain / vanilla doughnut recipe first.
(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)
Almond Butter Protein Bars — These tasty protein bars are vegan, no - bake and have just eight ingredients, including dates, chia seeds, oats, vanilla protein powder (or plain protein powder with vanilla extract added to the recipe), maple syrup, almond butter, chocolate chips and coconu
Almond Butter Protein Bars — These tasty protein bars are vegan, no - bake and have just eight ingredients, including dates, chia seeds, oats, vanilla protein powder (or plain protein powder with vanilla extract added to the recipe), maple syrup, almond butter, chocolate chips and coconu
Butter Protein Bars — These tasty protein bars are vegan, no - bake and have just eight ingredients, including dates, chia seeds, oats, vanilla protein powder (or
plain protein powder with vanilla extract added to the recipe), maple syrup,
almond butter, chocolate chips and coconu
almond butter, chocolate chips and coconu
butter, chocolate chips and coconut oil.
My favorite frosting of all time is a
plain, simple buttercream with
butter, powdered sugar, vanilla,
almond extract, and a splash of heavy cream.
The
almond butter one is a little better than the
plain one but it's still blah.
The brownie is made with frozen bananas,
almond milk, chocolate protein powder (again, if you have a
plain protein powder, you can add cacao powder and maple syrup or stevia), and the peanut
butter cookie crumble is made with coconut flour, vanilla protein powder, sweetener, cinnamon,
almond or cashew
butter, maple syrup and dairy - free milk.
I still prefer the Cranberry
Almond Loaf but this is a good
plain bread to spread nut
butter on.
Vegan homemade
almond butters, classic
plain plus 2 fun flavor combinations!
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.
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.
Graham Crackers are simple cookies that go well with so many things, like peanut or
almond butter, jelly or just
plain dipped in tea.
I usually have cashew, peanut and
almond butters as well as tahini, for cooking, but I really don't usually spread them on things and eat them
plain.
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
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.
gluten free if intolerant) 1 cup / 250 ml / 100 g
almond flour / meal 1/2 cup / 125 ml / 80 g rice flour 1 tsp baking powder 1/2 tsp ground vanilla 1/2 tsp sea salt 3.5 oz / 100 g
butter, room tempered 1/2 cup / 125 ml maple syrup or honey 1 organic lemon, zest 3 eggs, separated 1 cup / 250 ml full - fat
plain yogurt (we use Greek or Turkish yogurt) 2 cups / 1/2 liter / 200 g blueberries
Recipes, Snacks
almond butter, chocolate chips,
plain greek yogurt, pure maple syrup, pure vanilla extract
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 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
For the Chocolate
Almond base 1 cup almonds 200g (1 cup) semi-sweet chocolate 2tbsp butter For the Marzipan Blondies 165g (3/4 cup) butter, cubed 205g (1 cup) light brown sugar 2 eggs 1 tsp vanilla extract 75g (3/4 cup) almond meal 150g (3/4 cup + 2tbsp) plain flour 3/4 tsp baking powder 1/2 tsp salt 165g (1 cup) marzipan — chopped into small
Almond base 1 cup
almonds 200g (1 cup) semi-sweet chocolate 2tbsp
butter For the Marzipan Blondies 165g (3/4 cup)
butter, cubed 205g (1 cup) light brown sugar 2 eggs 1 tsp vanilla extract 75g (3/4 cup)
almond meal 150g (3/4 cup + 2tbsp) plain flour 3/4 tsp baking powder 1/2 tsp salt 165g (1 cup) marzipan — chopped into small
almond meal 150g (3/4 cup + 2tbsp)
plain flour 3/4 tsp baking powder 1/2 tsp salt 165g (1 cup) marzipan — chopped into small pieces
Try one
plain with a little
almond / peanut
butter.
Choc
Almond Butter Cheesecake — raw cheesecakes were some of the first recipes I created, you can leave out the almond butter if you'd like a plain chocolate chees
Almond Butter Cheesecake — raw cheesecakes were some of the first recipes I created, you can leave out the almond butter if you'd like a plain chocolate chees
Butter Cheesecake — raw cheesecakes were some of the first recipes I created, you can leave out the
almond butter if you'd like a plain chocolate chees
almond butter if you'd like a plain chocolate chees
butter if you'd like a
plain chocolate cheesecake.
1) 2 cups of
almond meal 2) 1/3 cup + 1 tablespoon of ground flaxseeds 3) 1 teaspoon of whole flaxseeds + more for garnish 4) 1/2 teaspoon of salt 5) 2 teaspoons of baking powder 6) 1/2 cup of tapioca flour (or arrowroot powder) 7) 6 tablespoons of
butter (or coconut oil) 8) 4 eggs, whisked very well 9) 1 teaspoon of apple cider vinegar 10) 1/2 cup of unsweetened
plain Greek yogurt (or coconut cream)
1/4 c. steel cut oats (soaked),
almond butter, coconut water instead of
plain water, natures way pea protein, one scoop, everything else stayed the same.
280 g firm tofu, pressed and cut into triangles 2 lemons, juiced 1 garlic clove, minced 1/2 cup water (1/4 cup for marinade, 1/4 for crust) 1/2 cup
almonds Handful of fresh basil 1/4 cup cornstarch 1/4 cup
plain flour (gluten - free if necessary) 6 CHOC Chick Raw Cacao
Butter beans Salt and pepper, to taste
I used Blue Diamond
Almond - Coconut milk (
plain, unsweetened) instead of Califia's, Lyle's Golden Cane Syrup in place of the brown rice syrup [I like the taste way better], and 1 Tablespoon goat
butter [because why not?].
1/2 cup creamy, natural peanut
butter 1/2 cup pure maple syrup 1/4 cup raw cacao powder 1/4 cup
plain, unsweetened soy milk (or
almond milk)
220g pitted dates (soaked in warm water for 15 minutes, then drained) 50g unsweetened dried cranberries 60g natural peanut
butter (no added sugars or oils, just peanuts) 40g whole raw
almonds 40g instant
plain oats (gluten free if you need!)
185g
butter, chopped 1 tsp vanilla extract 3/4 cup (165g) caster sugar 2 egg yolks 1/2 cup (60g)
almond meal 1 1/2 cups (225g)
plain flour 1/2 tsp baking power Jam
old daughter (who LOVES
almond butter) lied initially to say that she loved the
almond butter version (knowing she likes the taste of
almond butter better, as we all do,
plain), so I did a blindfolded taste test, eyes shut while I hid the pans as I drew out the pieces and she absolutely preferred the sun
butter!
5 cups of puffed rice (I used
plain, sometimes it's hard to track down) 1/3 cup + 1 tbsp of brown rice syrup 1/3 cup + 1 tbsp of
almond butter Line an 8 × 8 baking dish with parchment paper.
I love to eat them
plain, as
almond butter, in oatmeal, in muffins... just about everything!
Many people enjoy dipping them in peanut
butter (or
almond butter, which I recommend), placing cheese on top or eating them
plain.
Wet: 2/3 cup
plain, unsweetened
almond milk 1 tsp apple cider vinegar 2 ripe bananas (see notes) 1/4 cup maple syrup 2 tsp olive oil 1/2 tsp
almond extract 1 tsp vanilla extract 1 small apple, peeled & grated (see notes) 3 tb apple
butter (optional)
1/2 cup (4 oz / 125 g)
plain Greek yogurt (13 g protein), 1/2 cup
plain kefir (6 g protein), 1 tablespoon
almond butter (3 g protein), or 1 tablespoon hemp hearts (3 g protein) will give you a boost.
1/2 cup frozen banana slices 1/4 cup frozen blueberries 1 tablespoon vanilla protein powder 1 tablespoon
almond butter (or an additional tablespoon of vanilla protein powder) 2 cups frozen, chopped spinach 1 cup
plain almond milk