Sentences with phrase «smooth as almond»

In my blender I don't get it as fine and smooth as almond butter, but I think it would still be good to be smoother.

Not exact matches

It helps to roast the almonds fist as this helps them to release their natural oils which then helps it turn into a really smooth and creamy consistency x

The combination of banana, cacao, dates, avocado, almond milk and almond butter is too incredible as each glass is just so deliciously smooth, rich, creamy and chocolatey.

The combination of banana, cacao, dates, avocado, almond milk and almond butter is too incredible as each glass is just so deliciously smooth, rich, creamy and chocolatey, and it's so speedy to make — literally three minutes from cupboard to cup.

it doesn't matter what kind you use — smooth or crunchy, almond or peanut — as long as it's fresh and nuts are the only ingredient.

You could use almonds but the base may not be as smooth, also make sure to soak them for at least 8 - 12 hours.

Depending on your frosting consistency preference, you may need just a little bit more almond milk as you go to make sure the frosting is smooth and depending on how thick you want the frosting to be.

In theory you could use something else like almonds or walnuts but will need to soak them for at least 12 hours and the filling may not be as smooth.

Add almond as needed to create and smooth and shiny texture.

Unlike most almond milks, which, on their own, can come with an unpleasant, bitter taste, Califia almond milk goes down smooth as marble and as cool as the other side of the pillow.

I like to use smooth almond butter (not crunchy) in my cookie and energy bite recipes as I find this helps the ingredients process a little easier.

1 3/4 cup of spelt flour 1 1/2 cup of almond or soy milk (I wouldn't recommend using rice / oat or coconut milk for this recipe as they are too watery) 1 teaspoon of apple cider vinegar 1 scoop of Fit Delis Chocolate Protein powder 2 tablespoon of raw cacao powder 1 1/2 teaspoon of baking powder 1 tablespoon of runny and smooth peanut butter 1/4 cup of melted coconut oil 1/4 cup of maple syrup A pinch of sea salt

In a high powered blender, such as a Vitamix, blend the cashews (drained), dates (drained), almond milk, and maple syrup on high speed until smooth and creamy; about 1 - 2 minutes.

Add more ground almonds as needed to make the dough firm and smooth (not sticky.)

Add the cream cheese and almond extract and beat on medium until smooth, scraping the bowl as needed, about 1 minute.

Soft and fluffy almond cupcakes and smooth and creamy milk chocolate frosting sounds as a perfect pair.

I've used a bag of chocolate chips with 1/4 cup of almond milk and a teaspoon of vanilla, microwaved in small increments just till smooth as a layer of ganache in a bar cookie recipe.

7 - 8 medjol dates (I wouldn't recommend to use regular date for this recipe as medal are particular gooey and soft plus they have a gorgeous caramel flavour) 3 tablespoon of runny and smooth almond butter (the runnier the better) Dash of water to thin it out

For children I would roll in a smoother coating such as ground almonds or coconut rather than chopped nuts.

1/2 cup (2.75 ounces / 80 grams) sweet rice flour (mochiko) 1/2 cup (2.5 ounces / 70 grams) buckwheat flour 1/2 cup (1.75 ounces / 50 grams) old - fashioned rolled oats, plus an extra handful for the tops 1/2 cup (1.5 ounces / 40 grams) quick (baby) oats 1 teaspoon baking soda 1/2 teaspoon fine sea salt (or 1/4 teaspoon if your almond butter is salted) 1 cup (8 ounces / 225 grams) smooth, unsalted almond butter 3/4 cup plus 2 tablespoons (8.5 ounces / 240 grams) maple syrup 6 tablespoons (2.5 ounces / 70 grams) melted but cool coconut oil 1 teaspoon vanilla extract 1 1/2 cups (8 ounces / 225 grams) coarsely chopped bittersweet chocolate (preferably 65 - 70 % cacao mass), plus some extra chunks for the tops flaky salt such as Maldon, for the tops (optional)

Combine the bananas, almond milk, dates, and vanilla in a (high speed) blender and blend until smooth, scraping down the sides of the blender as necessary.

In a high powered blender (such as a Vitamix), blend the banana chunks, almond milk and peanut butter on high speed for 20 - 30 seconds (or until smooth).

Mix in the blanched almond flour and place onto the parchment paper, smoothing our as evenly as possible

The almond butter provides a smooth and chewy texture as well as a perfectly nutty taste while the vanilla whey protein powder packs a ton of protein!

I don't have a vita mix, so I blended the almonds, lemon juice, agave (and 1/4 t salt) to as smooth as I could get it.

I'm sure it is not as smooth as it would be with the almond flour, but I like the texture.

In a food processor or high speed blender, blend all the ingredients until smooth and creamy, adding more almond milk as needed.

I settled for a roasted parsnip soup (I will post that recipe another time), a roasted brussel sprout, quinoa, cranberry and almond salad (I used this recipe as a guide) AND a mushroom bourguignon... oh it was good, a rich, smooth and silky «gravy» just like the photos imply!

Next, add the egg and gradually whisk in both milks until the batter is smooth, it should be quite thick but add a little more almond milk as needed.

For the frosting, first combine coconut oil and almond butter until smooth, or as close to possible.

Natural cold - pressed or organic oils, such as sweet almond, apricot, sesame seed or grapeseed oil, will nourish your baby's skin and give a very smooth and pleasant feeling.

I use this type of blanched almond flour as it provides a very smooth and fluffy texture, but any high quality almond flour will work (though there will be some variation in the final pancake with different flours).

You can also used raw almonds with skin, but the resulting almond butter won't be as smooth and creamy.

I've heard of almond butter being a little on the dry side if no oil is used, yet your recipe looks smooth as silk?

Canned coconut milk tends to get clumpy when chilled, where as almond milk stays smooth.

You may also use hemp seeds in stead of cashew nuts, but the result may not be as «smooth» You can also substitute the nuts and water for 3 cups of almond or coconut milk.

I like to use smooth almond butter (not crunchy) in my cookie and energy bite recipes as I find this helps the ingredients process a little easier.

ABC (Almond Butter Chocolate) Rice Crispies by @erinyeschin Ingredients: (listed as Vegan but can be replaced with more traditional options, if desired) 1/2 cup Almond Butter 1 tub of Ricemellow Creme 1 tsp vanilla extract 4 to 5 c crispy brown rice cereal 1 c Enjoy Life Chocolate Mini Chips 1 tbsp of Coconut Oil Directions: In a medium stock pot over low heat, stir almond butter constantly until sAlmond Butter Chocolate) Rice Crispies by @erinyeschin Ingredients: (listed as Vegan but can be replaced with more traditional options, if desired) 1/2 cup Almond Butter 1 tub of Ricemellow Creme 1 tsp vanilla extract 4 to 5 c crispy brown rice cereal 1 c Enjoy Life Chocolate Mini Chips 1 tbsp of Coconut Oil Directions: In a medium stock pot over low heat, stir almond butter constantly until sAlmond Butter 1 tub of Ricemellow Creme 1 tsp vanilla extract 4 to 5 c crispy brown rice cereal 1 c Enjoy Life Chocolate Mini Chips 1 tbsp of Coconut Oil Directions: In a medium stock pot over low heat, stir almond butter constantly until salmond butter constantly until smooth.

Soak them overnight - this makes a smoother milk and also makes the milk more nutritious as the water activates the enzymes in the almonds.

Firstly, almond oil is most popular as a topical treatment, to rub into your face and leave it smooth and glowing just like with grapeseed oil, but it's fairly overrated.

Though the recipe calls for macadamia nut butter (which I made by blending 2 cups of macadamia nuts in a food processor until smooth), you can essentially use any nut butter that you have on hand such as almond butter.