Not exact matches
Gingersnap Cookies 2 cups ground raw almonds — preferably soaked and dehydrated 1/2 cup sprouted pecan
butter or almond
butter 1/4 cup plus 2 tablespoons raw
honey or another sweetener 3 teaspoons ground ginger or more to taste 1 teaspoon vanilla extract pinch of sea
salt — optional
1 cup pumpkin seeds — ground into flour in a food processor 1 cup brown rice flour 1/2 cup gluten free oat flour 1/4 cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon
salt 6 tablespoons almond
butter 5 tablespoons pistachio
butter 5 tablespoons ghee 1/2 cup
honey or 3/4 cup coconut sugar 1 vanilla bean — seeds scraped out 3/4 cup powdered coconut sugar — for dusting
Prepare Hot Caramel Sauce by combining coconut milk,
butter,
honey and
salt in a 2 - quart pot and bringing it to a boil.
For the «crumble» I used a tasty combination of oats, dates, pecans, almond
butter,
honey, cinnamon, and
salt, bringing in some healthy fats and more natural sweetness.
In a medium mixing bowl, beat together almond
butter,
honey (or maple syrup), egg, vanilla, baking soda, and
salt until smooth and creamy; about 2 minutes.
1/3 cup sifted coconut flour 2/3 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon guar gum or xanthan gum ⅛ teaspoon
salt 1/3 cup extra-virgin coconut oil or palm shortening or
butter, room temperature 3 — 4 tablespoons
honey or agave nectar, to taste 2 tablespoons unsweetened coconut milk, lite or full fat 1 teaspoon pure vanilla extract
Add it to the almond
butter, along with the vanilla,
honey, cocoa powder, and
salt.
Ingredients: 100 grams (1 cup) whole oats 25 grams (1/4 cup) toasted pumpkin seeds 25 grams (1/4 cup) toasted almonds, coarsely chopped 25 grams (1/4 cup) shredded coconut 50 grams dark chocolate, finely chopped (optional) Pinch of
salt 80 grams smooth peanut
butter 100 grams of
honey or date syrup 1/2 tsp.
2 teaspoons active dry yeast 1 cup (235 ml) warm milk 1/3 cup (80 ml) warm water 1/4 cup (grams)
honey 1/4 cup (60 ml) melted
butter 1 1/2 teaspoons
salt 1 1/2 cups (180 grams) oat flour * 2 cups (255 grams) bread flour
If you don't have a chocolate factory waiting for you there, it's okay, since this creative recipe uses only a mini cupcake tin and simple ingredients such as almond
butter, maple syrup, raw
honey, coconut oil, vanilla, and sea
salt — and that's it!
Simple
butter mixed with some
honey, tiny bit
salt, and some orange zest... Sweet... salty... plus buttery!
For the Caramelized Onion Dipping Sauce: 1 Tbsp
butter 1 medium sweet onion, about 1/2 pound, peeled and sliced 2 Tbsp cider vinegar 2 Tbsp
honey 1 Tbsp prepared mustard 1/4 cup mayonnaise
salt and pepper to taste
Serve slathered with
salted honey -
butter.
Melt 2 tablespoons
butter in a saucepan with 1/3 cup
honey and brown sugar, and a pinch of
salt.
Combine chickpeas,
honey, sugar, baking soda, almond
butter, vanilla, and a pinch of
salt in a food processor and process until smooth.
1 tablespoon coconut oil 1/2 cup popcorn kernels 1 tablespoon
butter 1/4 cup
honey 1 - 2 tablespoons Sriracha Zest from 1 lime
Salt, to taste
You probably have them in your pantry right now: peanut
butter,
salt, vanilla, almond flour,
honey and (in your fridge) an egg.
1 cup yellow cornmeal 1 cup AP flour 1 tablespoon baking powder 1/2 cup sugar 1 teaspoon
salt 1 cup milk (I used 1 %) 2 eggs 1/2 stick
butter, melted 1/4 cup
honey
for the cornbread layer Adapted from Life Made Simple Bakes 1 stick (8 tbsp) unsalted
butter, melted 1/2 cup granulated sugar 1/4 cup
honey 2 large eggs, room temperature 1 cup buttermilk, room temperature 1 cup all purpose flour 1 cup cornmeal (I used Bob's Red Mill medium grind cornmeal, which gave the cornbread a great gritty texture) 1/2 tsp
salt 1/2 tsp baking soda
In a medium mixing bowl, combine peanut
butter, egg,
honey, vanilla, and
salt.
And yes, it's as simple as it sounds: big sea
salt flakes,
honey of your choice and unsalted
butter.
Add coconut milk, peanut
butter, vanilla,
honey and
salt to your blender and blend until all ingredients are well mixed.
They call for grass - fed vanilla whey protein powder, almond
butter, raw
honey, eggs,
salt, and baking soda.
2 teaspoons active dry yeast 1 cup barely warm water 1/4 cup
honey + 1 tablespoon, divided 1 teaspoons
salt 1 egg 3 cups all - purpose flour, plus extra if necessary 1 tablespoon
butter, melted
Rolled oats, sunflower seeds, sesame seeds, dry roasted peanuts,
honey, canola oil, malted barley, safflower oil, raisins, corn germ oil, peanut
butter, dates, soybean oil, filberts, cashews, vanilla, and
salt.
260g bread flour 3g dry yeast 4 tsp sugar 1 tsp
salt 10g
honey 120g milk 56g water 10g
butter
Combine almonds,
honey,
butter and
salt in a 10 - inch sauté pan over medium heat.
In a large bowl, combine the flour, sugar, baking powder,
salt,
honey, eggs, egg yolks,
butter, orange zest, vanilla and Marsala.
In a bowl, toss the crushed graham crackers with the
butter,
honey, cinnamon and
salt until evenly moistened.
Batter 1/2 cup (1 stick or 4 ounces)
butter, at room temperature 1/2 cup sugar 1 large egg 1/3 cup dark molasses 1/3 cup
honey 1 cup buttermilk 2 1/4 cups flour 1 teaspoon baking soda 1/2 teaspoon
salt 1 teaspoon ground ginger 1 teaspoon cinnamon
Combine almond meal with
salt, baking soda,
butter and
honey / agave and knead to a dough.
Review Body: Add brown sugar to the crush crushed graham crackers with the
butter,
honey, cinnamon and
salt until evenly moistened.
:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour 150g granulated sugar 1/2 teaspoon baking powder 1/8 teaspoon table
salt 3 heaping tablespoons
honey 2 large eggs 2 large egg yolks 2 tablespoons unsalted
butter, room temperature finely grated zest of 1 large orange 1 teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F.
Tart shells - 2 cups almond meal 1/2 tsp baking soda (if you prefer the crust thin, omit this) pinch
salt 30g
butter diced 2 tbs agave or
honey
Puree the almond
butter, garlic, lime juice, tamari,
honey, sesame oil, 1 teaspoon
salt, and 1/4 cup water in the bowl of a small food processor.
-1 T
butter or Earth Balance -1 shallot -4 cups vegetable broth -1 cup water -1 medium butternut squash -2 apples (I used granny smith, but any kind will work)-1 T minced fresh ginger -1 T chopped fresh sage -1 / 4 t nutmeg -
salt to taste -2 T
honey - chopped walnuts (for garnish)
The Mop: 2 tbsp of
butter 1 onion chopped 1/2 cup of water 1 tbsp + 1 tbsp of Dijon mustard 1/2 cup of apple cider vinegar 2 tbsp of Worcestershire sauce 1 tsp cayenne pepper (optional) 2 cups of beef Stock 1 cup of canned tomatoes
Salt Pepper 2 tbsp of
honey
2 tablespoons
butter, ghee, or coconut oil 3 eggs 3/4 cup whole milk or coconut milk 1/2 cup almond flour 1/4 cup arrowroot powder 2 tablespoons coconut sugar or
honey 1/2 teaspoon vanilla extract 1/8 teaspoon unrefined sea
salt 1/2 cup fresh or frozen organic blueberries
These Healthier Pumpkin Spice Coconut Macaroons use simple ingredients like coconut,
honey, pumpkin purée, almond
butter, pumpkin spice, vanilla and
salt.
Learn how to make homemade almond
butter with vanilla,
honey, and sea
salt.
Honey bee cake slightly adapted from this beautiful cookbook Cake: 2 1/4 cups (315g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/2 teaspoon table
salt 3/4 cup + 2 tablespoons (200g) unsalted
butter, room temperature 1/2 cup (100g) granulated sugar 1/3 cup (100g)
honey 2 teaspoons vanilla extract 2 large eggs 1 large egg yolk 3/4 cup (180 ml) buttermilk, room temperature * Glaze: 1/2 cup (150g)
honey 3 tablespoons (41g) unsalted
butter, room temperature 1/4 teaspoon vanilla extract pinch of
salt 1/2 cup (56g) sliced almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F.
1 stick of
butter (I can't believe it's not
butter or regular
butter), room temperature 2 tablespoons of
honey (I prefer raw but regular is fine) 1 pinch of
salt
1 1/2 pounds ground pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher
salt 2 tablespoons extra-virgin olive oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons
butter, melted Warm
honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto
I just made the almond
butter with
honey, vanilla bean and non-iodized
salt.
Hazelnut Caramel Brownie — hazelnuts, hazelnut
butter, dates, Peruvian cacao powder, Peruvian cacao
butter, heather
honey, lucuma powder, extra virgin olive oil, vanilla, Himalayan crystal
salt.
butter, coconut, dill, fish, garlic,
honey, kale, paprika, salmon,
salt, spaghetti, olive oil, fillets, oil, finely, sauce, pepper, chili powder, sugar, palm sugar, olive, squash, fillet, baking, peel, seasoning, seeds, spaghetti squash, ingredients, clove, chili, hot sauce
4 cups (500 grams) of plain flour 1 cup (200 grams) water, or as needed 4 tablespoons (50 grams) of softened lard or
butter Pinch of
salt 10 ounces (300 grams) of a young Pecorino cheese, cut into cubes Zest of 2 lemons Olive oil for frying 3/4 cup (250 grams)
honey
They routinely have a special called the «Number 4», and a few weeks ago it was an apricot sage bread with
butter,
honey, and sea
salt.
Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted
butter 1 tablespoon
honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of
salt 6 tablespoons (3/4 stick / 84g) unsalted
butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously
butter a muffin pan with a 1/3 capacity.
I was pretty generous with the
salt in this batch: I added some
salt to the dry oatmeal mixture, then I added more
salt to the liquid mix of coconut oil,
honey, brown sugar,
butter, and vanilla extract.