3/4 cup (192 g)
smooth natural nut butter (I have used peanut butter, almond butter and cashew butter — all work well)
Not exact matches
I added in a packet of NuZest
Smooth Vanilla protein powder for an extra boost of protein — it's 100 % vegetable,
natural, free from common allergens (e.g. eggs,
nuts, crustaceans, sesame, mustards, or fish), and... also gluten - free, soy - free, dairy - free!
1 cup all
natural smooth peanut butter or almond butter — make sure you have fully stirred the
nut butter (the oil naturally separates from the ground
nuts and needs to be smoothly integrated)-- this will assist in avoiding oily runoff
Initially your cashews will get all chunky, then after a minute or two they will break down into a fine looking flour, then the real magic happens, the heat and friction from all that blending will extract the
natural oils from our beloved cashews and in mere minutes, you will witness one of the most beautiful transformations of all time as your golden, delicious cashews are whipped into a
smooth and creamy, deliciously dreamy
nut butter right before your pretty little eyes...
It's called almond butter but I didn't notice any butter in the recipe What makes it look shiny an
smooth is it the
natural nut oils.
/ 1 cup cultured, low - fat buttermilk (you may also use non-fat Greek or Icelandic yogurt, both of which will add more protein than the buttermilk); if you don't eat dairy, you can try almond milk or another non-dairy milk or yogurt) * 1 large egg * 66 g / 4 tablespoons
Nuts»n More Pumpkin Spice peanut spread or any all -
natural peanut butter or almond butter (or a combination of the two), warmed in the microwave, then stirred, so it is very
smooth * 2 tablespoons butter
The brand, which roughly translates as «recipes of the artisan's shop» is exclusive to Sainsbury's stores and includes a range of
smooth Swiss chocolate blocks with
natural fruit and
nut pieces.