Sentences with phrase «seed butter in the recipe»

I've given a few options for the nuts and nut or seed butter in the recipe below because if you stick to the basic quantities you can mix and match nuts and butters to your liking.

Not exact matches

And then I tried a raw version inspired by your recipe (I soaked the buckwheat groats together with dried blueberries, whizzed it in a food processor the next morning and topped it with a drizzle of peanut butter, maple syrup, hemp seeds and a sprinkle of sea salt) and it was divine!

Pudding 4 1/2 cups macadamia nuts — preferably soaked and dehydrated 4 1/2 tablespoons coconut butter 6 grams or about 3/4 cup Irish moss — soaked in hot water for 10 or more minutes and drained 3/4 cup raw agave syrup or more if you like sweeter 1 1/4 cup sliced banana 2 1/4 cups coconut milk — see panna cotta recipe 3 teaspoons vanilla extract 1 1/2 vanilla bean — seeds matcha powder — to taste

Ever since receiving my copy a few weeks ago, I've been floating on a cloud of cooking inspiration, and I've already made the French Onion Lentil Pots, Roasted Chili Basil Lime Tofu Bowls, Mustard - Roasted Broccoli Paté, Lazy Steel Cut Oatmeal, Fudgy Nut and Seed Butter Brownies (twice), plus the two recipes in this post, all to insanely good results.

It combines peanut butter, honey, oats and grains, but feel free to use any kind of nut, grains, seeds or even dried fruit in the mixture — just stick to the quantities in the recipe, and you'll get a different kind of energy bars each and every time.

I love the original 3 ingredient recipe with crunchy peanut butter, and rolling them in sesame seeds before baking, will have to try adding some vanilla and salt to the mix, thanks!

Just replace the tablespoon of peanut butter in this recipe with another kind of nut or seed butter, and you have yourself a super simple, delicious, and protein - rich energy bar that doesn't require baking, cooking, or any fancy - pants techniques.

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An entire chapter is dedicated to «recipes within recipes,» in which Debbie gives clear directions for making many of her recipe staples; including an all - purpose gluten - free flour mix, sunflower seed butter, and even allergy - free dark chocolate chips!

With a taste similar to sunflower seeds and pine nuts, spread this delicate, nutty - flavored butter on fruits, vegetables, crackers and breads; include it in your favorite recipes for salad dressings, smoothies, dips and sauces.

-- 75 g almond — 75 g hazelnut — 150 g chocolate (70 % cocoa content)-- 125 g soft butter — 50 g cane sugar — 3 organic eggs, separating the white parts from the yolks — pinch of salt — 1 vanilla bean, split and seeded (this wasn't in the recipe I added as an extra)

With it being Earth Day today, I feel extra good about sharing this Cinnamon Peanut Butter Chia Seed Pudding recipe with you since it includes dairy from an industry that takes special pride and care in the way they deliver their products like milk, cheese and yogurt to you, me and our families.

My family consumes a variety of dairy on a daily basis, such as the milk in today's Cinnamon Peanut Butter Chia Seed Pudding recipe, and I can appreciate knowing it's coming from a place that is strongly dedicated to preserving our environment and providing a fresh, quality product.

In this recipe I'm topping my bowl with gently warmed raspberry chia seed jam, cinnamon, and creamy peanut butter.

In this post, I'm sharing three protein - rich breakfast recipes: decadent chocolate chia seed pudding, sunflower butter vanilla bircher muesli and almond butter acai bowl.

To make creamy sunflower seed butter, be sure to add oil to the recipe after it forms a butter in your food processor.

I was tempted to put sweetener in my sunflower seed butter recipe this morning, but remember my experiment.

-LSB-...] so I have used sunflower seed butter before on toast and I used coconut flour in these two no bake recipes.

I imagine that any other nut or seed butter, such as peanut butter or sunflower seed butter, would work well in this recipe if you'd prefer to replace the almond butter.

I have some raw sprouted pumpkin seed butter in the fridge that would be perfect for making these, however I don't do well with rolled grains as I prefer being able to soak my grains first and then make them into homemade flours in my ever - so - well - used Vita - mix — what could I used in place of the rolled oats in this recipe (it sounds way to lovely to pass up making so I'm hoping you have a suggestion!)?

Now this recipe isn't raw, but the seeds are soaked prior to roasting, making the sunflower seed butter easily digestible which aids in a healthy digestive system.

This is my favorite, most basic recipe, so feel free to add your choice of mix - ins, such as fresh / dried fruit, nuts, seeds, nut butters, cocoa or carob powder... the possibilities are endless!

This recipe for chocolate peanut butter chia seed pudding is a delicious dairy - free dessert made with fiber - rich chia seeds, creamy peanut butter and cacao powder and is sure to satisfy your sweet tooth in a healthy way.

Okay, so I have used sunflower seed butter before on toast and I used coconut flour in these two no bake recipes.

I also cut my recipe in half as it makes quite a lot, this is the whole recipe: 3 1/4 - 4 cups plain flour 1 1/2 cups chilled unsalted butter 2 packages active dry yeast (4 1/2 tsp) 1/2 cup warm water 1/2 cup heavy cream or undiluted evaporated milk 1/2 tsp freshly crushed cardamom seed (optional) 1/2 tsp salt 2 eggs, room temperature 1/4 cup sugar Directions would be the same as mine but start off with 3 1/2 cups of flour and add the eggs with the cream.

Substitutions: I have a feeling that most nut and seed butters would work well in this recipe if you'd rather not use almond butter.

Traditional recipes call for smothering the pumpkin seeds in butter, but why go that route when there's coconut oil?

I haven't used your recipe yet, but from experience sunflower seed butter (though delicious in traditional peanut butter cookie recipes) will turn your cookies bright green.

I've used Sunbutter (and other brands of sunflower seed butter) in recipes that call for peanut butter and people are surprised to learn that it isn't actually a peanut butter treat.

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!

In this recipe they are coating a snapper fillet with sesame seeds, so you will get the delicate texture of the fish juxtaposed with the crunchy sesame seeds, all fried up in grass fed butteIn this recipe they are coating a snapper fillet with sesame seeds, so you will get the delicate texture of the fish juxtaposed with the crunchy sesame seeds, all fried up in grass fed buttein grass fed butter.

And, depending on your taste, you might choose to make a few of your favorite bars multiple times rather than every recipe in the book: - I use a wide variety of nut / seed butters throughout the book (almond, cashew, coconut, hazelnut, macadamia, peanut, pecan, walnut, pumpkin seed, sunflower seed), but most of them use almond butter and peanut butter.

There is no butter or refined sugar in this recipe either, instead the butter is replaced by the natural fats present in the nuts, seeds and thread coconut, and coconut sugar is used as the sweetener.

There is a bit less nut butter in this recipe - a bit more Pumpkin + Pumpkin seeds!

Ingredients 1 1 «ÅÑ2 pounds fresh salmon fillets extra virgin olive oil butter 2 tablespoons maple syrup 6 cups baby lettuces, or mixed greens such as watercress or Mache 1 red pepper, seeded, cut into a julienne and saut √ © ed in olive oil 1 pound brown mushrooms, washed, dried very well, sliced and saut √ © ed in butter and olive oil 3 «ÅÑ4 cup basic salad dressing (see recipe below)

I use sunflower seed butter + a little oil + stevia to replace sugar in a recipe).

I usually soak and dry my nuts and seeds and large batches and store them in mason jars or other airtight containers — so I have them on hand for recipes like this one (as well as pesto, peanut butter, peanut butter cookies, and other goodies that call for soaked and dried nuts and seeds).

Alternatively, you could follow the recipe and do half & half almond butter and almond flour or half & half sun butter and ground sunflower seeds in place of the powdered peanut butter.

This recipe will work with any Nut or Seed Butter, but keep in mind that this will affect overall flavor.

Now, that I have mastered making almond butter and nut / seed butter cups in my high powered blender, I can't stop creating different flavors and recipes in my kitchen.

If you can have sunflower seed butter, I'd try 1 1/4 cups of that in this recipe.

There are 2 recipes in this book that call for almond butter, but I think you could easily swap that for sunflower seed butter or tahini as a nut free option.

This is the easiest homemade sunflower butter recipe ever, and it'll save you a ton of money if you've been buying your seed butters in jars.

This recipe uses a small amount of coconut flour, but the sunflower seed butter is really the star in this cookie.

Note: I originally posted this fudge recipe back in 2012 but decided to make some changes to the recipe to make it a little more allergy and dietary - friendly by testing it with sunflower seed butter and maple instead of honey!

3 tablespoons roasted peanut oil 1 medium red onion, finely diced 3 cloves garlic, minced 1 small serrano pepper, seeded and finely chopped 1 - 2 tablespoons minced fresh ginger 1 1/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 can (14.5 ounces) crushed fire roasted tomatoes 1 small can (6 ounces) tomato paste, optional 1 cup creamy peanut butter 4 cups vegetable stock 1 butternut squash, peeled and cut into 1/2 ″ chunks (my chunks weighed in at 1 pound 4 ounces) 2 cups cooked chickpeas 1/2 cup spicy peanuts, finely chopped (recipe follows) Fine sea salt, to taste

I would buy it again solely for the «fudgy nut and seed butter brownies»... this recipe seems to be on repeat in my kitchen.

I made the recipe in my cuisinart food processor and sunflower seed butter was my only substitution.

With all the hype surrounding the health benefits of chia seeds, including here on the Green Baby Guide (check out this recipe for peanut butter chia seed balls), it got me wondering if babies could get in on the trend.

Filed Under: ALL KID - FRIENDLY RECIPES, BREAKFAST, DESSERTS, SNACKS Tagged With: applesauce in place of butter, chia seeds, lemon, low sugar, low - sugar muffins, muffins, oat bran