Sentences with phrase «rather than almond»

I used reduced fat cow's milk (Grassmilk) rather than almond because I didn't have any on hand.

This looks delicious; do you think I can make it using blanched almond flour rather than almond meal?

If using a food processor, it is best to pulse on and off a few times, instead of running the blade constantly, as this will help ensure that you end up with chopped almonds rather than almond butter.

About almond flour: I tend to use recipes that call for coconut flour rather than almond flour — or a blend of the two — because a) almond flour is expensive, b) it's just too DENSE, and c) I feel some concern about some of the anti-nutrients that are in almonds and also am not sure how it upsets my omega 3:6 balance when I over-consume almonds.

Made these with kefir rather than almond milk.

I know nothing of this book but one can usually sub any nut or seed flour if another one works for you, rather than almond.

I made them with normal milk rather than almond milk and apple juice as I'm low - carb rather than paleo, and I found they didn't need any other sweetener.

We made something similar using almonds rather than almond flour!

I tend to buy peanut butter rather than almond butter just because of $ $ $.

Also, I would try using more oil and / or maple syrup rather than almond milk — that should help it «stick».

I used whole raw almonds and whole flax seed that I ground up in the Vitamix in batches rather than almond flour and flaxseed meal.

If using a food processor, it is best to pulse on and off a few times, instead of running the blade constantly, as this will help ensure that you end up with chopped almonds rather than almond butter.

I also used honey instead of agave syrup and hemp milk rather than almond milk because that's what I had in the cupboard.

And I also used walnuts rather than almonds, because that's what I had in the house.

Used walnuts rather than almonds.

They are made with desiccated coconut rather than almonds which makes them lighter, fluffy and moist.

Not exact matches

I was wondering whether I could just use ground almonds rather than buy them whole and blend them.

Made the bread tonight as per the recipe book «ml» and «g» measurements, and subbed in walnuts for almonds because that's what I had — Just testing a slice covered in my home made walnut and kidney bean spread... Yummy Think I need a touch more salt but I'm always a bit worried about over seasoning... I used mixed herbs but think I would love to add some garlic (powder maybe) next time, and use selected herbs rather than the commercial mix.

They are ground almonds rather than whole almonds — I buy them like that but you can also blend them in a food processor until they form a flour.

Just wondering whether there's any nutritional benefit to using almond butter rather than peanut butter in your recipes?

The ground almonds should be like flour rather than nut butter.

I would like to add: make what you can rather than purchasing pre-made, buy from the bulk section (bringing your own jars) as well as warehouse clubs (hemp seeds, almonds) IF it is what you will use, keep the farmer's markets in mind, barter, invest in a pressure cooker or slow cooker, compost.

I made these last night using almond butter and pistachios rather than peanuts and they tasted amazing!!!

I've also tried it with whole flaxseeds, rather than the meal, almond butter instead of peanut butter, walnuts instead of almonds — the possibilities are endless!

I used Red Mill Paleo mix rather than straight almond, and Muir Glen pizza sauce, and otherwise as listed and it was really wonderful!

I thought it would be faster to use almond meal than flour cause I have to make it rather than buying.

Because macarons rely on specific ratios of almonds to powdered sugar to meringue, it is best to use weight rather than volume measurements, which are much less accurate.

I don't know about a weaker blender, but I think the vitamix could probably handle it — but you may have to stir in almonds rather than adding them at the end.

I made some substitutes to this pie pudding: used tapioca starch in place of corn, almond milk rather than cow's, coconut oil verses butter, organic coconut palm sugar rather than white sugar.

I like that this healthy biscotti recipe is made with high - protein almond flour, rather than rice flour, which is the flour typically used in gluten - free desserts.

Because macarons rely on specific ratios of almonds to powdered sugar to meringue, we recommend using weight rather than volume measurements, which are much less accurate.

As you can see from the ingredients, it's vegan and made with almonds rather than pine nuts.

-- soak them in warm water for about quarter of an hour or so and it'll soften them up a treat, and you can use the water for binding I'm about to make these with a slight twist of ground almonds rather than walnuts.

I love that you use almond flour rather than regular one.

Well the brand I use is Almond Bark, also known as vanilla flavored candy coating, is a chocolate like confection made with vegetable fats instead of cocoa butter and with coloring and flavors added, rather than tempered white chocolate with mix ins.

I'd much rather have a handful of these than an Almond Joy candy bar!

Rather than using blanched almond flour, like I would use for baking something like cookies or a cake, I just ground some whole raw almonds in my food processor.

Pasta (made from buckwheat, rice, amaranth, or quinoa rather than wheat) topped with bitter greens — such as broccoli rabe or arugula — plus chopped zucchini, pine nuts or slivered almonds, garlic, lemon juice and zest, salt, and pepper.

If you substitute almond, rice, or other milk you may need less milk or more oats to get the texture you want since coconut milk tends to be pretty thick and we like it that way rather than runny

I made this tonight with 1 cup coconut milk, 2 cups full cream milk & 1 cup skim milk & it was EXTREMELY creamy;) Delicious but I would recommend anyone who doesn't like that marzipan flavour to leave out the almond - I have essence rather than extract & it's just awful for some reason!

Elana, growing up the mounds bar was my favorite candy bar, because I was a dark chocolate kind of gal — and I always wished they would make the almond joy candy bar with dark chocolate rather than milk chocolate.

My happy medium is to use only 1 cup of sugar and 1 tsp of almond extract in the batter, and 1 tsp in the icing, rather than the full amount.

My friend shared the link to it & I made it mostly because it was prepared with almond flour (rather than baking flour.)

Rather than adapting the recipes and experimenting, I would recommend using the ones from the earlier years on this site (my use of grapeseed oil was more frequent then), or check out my first two books, The Gluten - Free Almond Flour Cookbook and Gluten - Free Cupcakes which also use it frequently.

If I used blanched almond flour, according to the conversation chart, I should use 5 eggs for the German Chocolate cake, rather than 10?

Rather than butter, we're using coconut oil and almond butter.

What do you think about using coconut flour rather than arrowroot flour and / or almond flour?

Didn't change a thing except I added some mushrooms I needed to use up and I only had slivered almonds rather than cashews.

Will be using no butter (can't keep it in the house because we'll eat it and almond milk rather than cow's milk.

I do, however, love coconut and almonds and (obvi) chocolate, so the idea of an Almond Joy - ish bar that has those flavors combined in a healthier, better - tasting package, made from natural ingredients rather than who - knows - what, is right up my alley.