Sentences with phrase «substitute almond oil»

Yes absolutely you can substitute almond oil, but I would first make sure that there is not a nut allergy.

Substitute almond oil for coconut oil to avoid the scrub hardening.

Not exact matches

I made these today but had to substitute a few ingredients as I didn't have everything — I used dried prunes instead of dates, chopped almonds and hazelnuts instead of the sunflower seeds and vegetable oil instead of coconut oil.

6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick

Just made with rice flour added 1/2 cup oil to substitute the dryness of rice flour and 1/2 cup of almond milk no sour cream!!

Also, i substituted coconut oil for canola oil in the almond press - in crust.

And since they're oil - free, why not substitute some of the pastry flour for almond meal?

COOKIES: 3 tbsp pumpkin puree (or similar substitute) 3 tbsp softened vegan butter or coconut oil 1/4 cup almond butter 1/2 cane sugar 3 tbsp liquid sweetener, such as molasses or maple syrup 1 1/2 flour 1/2 tsp baking soda 1/4 ground ginger 1/2 tsp ground cinnamon

I would recommend substituting a liquid oil (like almond or jojoba) for about half of the coconut or cocoa butter.

I also only had almond meal (trader joes) unblanched, and substituted fresh lime juice for the vinegar and used 1tbsp olive oil, didn't have coconut oil.

I took the liberty of changing a few things around and used what was on hand: Bob's Redmill Almond meal, fortunately the texture is excellent, 1/2 cup roasted & mashed Delicata Squash, one tablespoon of Ghee, one tablespoon of Coconut oil instead of 1/4 cup, substituted Hemp Seed for Flax meal and Volia!

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 substituted almond meal for the flax meal (because my husband can not eat flax), olive oil for the coconut oil, and honey for the agave.

Almonds can be substituted for other nuts or seeds, however their oil content can change the way the batter behaves, so it's probably best to use almonds on your first try, and then play around once you're confident in your macaron Almonds can be substituted for other nuts or seeds, however their oil content can change the way the batter behaves, so it's probably best to use almonds on your first try, and then play around once you're confident in your macaron almonds on your first try, and then play around once you're confident in your macaron skills.

Do you think you could substitute coconut oil for the almond milk?

1/3 cup almond flour 1 banana 1/8 cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2 tablespoons coconut sugar) 1 teaspoon pure vanilla extract coconut oil — use for frying in skillet and instead of butter to serve raw honey — instead of syrup raw pecans — shelled

I used butternut squash instead of pumpkin; I substituted coconut oil for butter, almond milk for milk, and flaxseed gel for eggs.

For those who are lactose I tolerate can almond or cashew milk be substituted for half and half and coconut oil for butter?

Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above

17 oz of cooked potatoes (see instructions) 2 tb applesauce (can substitute canola oil) 2 tb canola oil 1.5 tsp salt 2/3 cup of plain, unsweetened almond milk, lukewarm (or other nondairy milk) 1.5 tsp active dry yeast 3 cups spelt flour, divided 2 tb vital wheat gluten 1 - 2 cups brown rice flour

First of all I suppose substituted coconut oil for coconut sugar for brown sugar, coconut milk for almond milk, I used coconut flour, energy g egg for baking powder.

For salad: 1 medium bunch of lacinato kale, stems removed, chopped well 2 tablespoons extra virgin olive oil Zest and juice of one large organic lemon 1 tablespoon pomegranate molasses (or substitute balsamic vinegar plus a touch of honey) 3 cups cooked chickpeas 1 1/2 cups cooked barley or farro (see note below) 1/2 cup roasted, salted cashews, roughly chopped (or substitute chopped tamari almonds) Salt and freshly ground black pepper to taste

1/4 cup of almond butter (+ 1 teaspoon of coconut oil — omit the coconut oil if you decide to substitute with peanut butter).

I used Barney Butter Blanched Almond Butter and substituted shortening with coconut oil.

1/2 cup organic canola oil or high - oleic safflower oil 1/2 cup + 1 tablespoon organic sugar, divided 1/2 cup maple syrup 1/4 cup agave nectar 1 T. almond milk (can substitute dairy milk) 2 teaspoons peppermint extract 1 teaspoon vanilla extract 2 cups whole wheat pastry flour 1/2 cup unsweetened cocoa powder Rounded 1/4 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3.5 ounces 70 % or 72 % dark chocolate, chopped into small chunks

for the buttermilk, add 1 tsp of lemon juice to a measuring cup, then top off with almond milk to equal one cup (or dairy free milk of your choice)... for your butter; substitute coconut oil or Earth Balance buttery sticks.

I like it best with butter, milk and eggs but I have at times substituted: 2 cups almond milk with a tbsp of vinegar for the buttermilk Flax Meal with water for the eggs 1/2 C Coconut Oil + 1/2 C Vegetable Shortening for the butter.

Used almond butter rather and peanut butter, substituted coconut oil for the shortening and topped each one with one chocolate chip!

Depending on what the recipe is you could try and substitute it with coconut oil as they have similar qualities (especially if the recipe is something like a raw cheesecake) but for this chocolate recipe I would try substituting it for equal parts almond butter and coconut oil.

I substituted almond milk with regular milk, coconut oil with butter, spelt flour with wheat flour and I also substituted the maple syrup (which is very expensive here) with dark brown sugar.

Simply substitute coconut oil in place of butter, and almond milk for whole milk.

I substituted a few things... pecans and peanut butter to replace almonds, some coconut flour works great when short on flaxmeal, no vanila due to allergy and Earth Balance for half of coconut oil and they are so good they disappear in half a day.

Vegan egg wash substitute ingredients (makes a bit extra, usually) 3 tb plain, unsweetened almond milk 2 tb canola oil

Coconut flour Almond flour Ground flax meal Granulated sugar substitute (Splenda, Truvia, Swerve, Ideal) Xanthan gum Ground cumin Ground coriander Cayenne pepper Red pepper flakes Ground ginger Onion powder Garlic powder Ground Cinnamon Dijon Mustard Almond butter (or peanut butter) Sugar Free Mayonnaise Gluten Free Soy Sauce (tamari) Olive oil Sesame oil Lindt 90 % chocolate (you'll need 1/2 oz)[divider]

1 tbsp olive oil 2 cloves garlic, minced 1 large onion, chopped 1/2 cup uncooked quinoa, rinsed 1/2 tsp Aleppo chili flakes, or to taste (this was not spicy at all) 1 1/2 tsp dried oregano 1 1/2 tsp dried basil 1 tsp ground cumin 1/2 tsp sweet paprika 1/2 pound waxy red potatoes (ie New potatoes)-- around 4 small ones, cleaned and cut in small dice 2 - 3 cups corn kernels 1.5 cups cooked baby lima beans, drained and rinsed if canned 4 cups water or vegetable broth 2 plum tomatoes, chopped in small dice 1/3 cup unsweetened almond milk (or dairy substitute of choice) 1 tbsp red wine vinegar 1/2 tsp salt, or to taste

You can substitute almond or rice milk and coconut oil for the butter.

I substituted (for the oil) 1/4 avocado & 1/4 cup coconut oil / I used a mix of dark & milk choc / used coconut sugar instead of normal & added chia seeds, 1/2 a banana and almonds!

The cocoa butter can be substituted with additional almond butter, or with two tablespoons coconut oil (use refined if you don't want a coconut flavor).

If you'd prefer to not use coconut oil in the crumb topping portion of the recipe, you can substitute 1/4 cup melted vegan butter in place of the coconut oil and almond milk.

I substituted nectar agave with xylitol, and grapeseed oil with almond oil.

4 large ears corn on the cob, shucked and silk removed 2 tablespoons extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4 cups diced celery 1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2 tablespoons flour (all purpose or white whole wheat) 1 3/4 pound Yukon gold potatoes, diced small 4 cups chicken - style vegetable broth 4 cups unsweetened almond milk 1 tablespoon vegan Worcestershire sauce (or regular if you're not vegan) 3 tablespoons dry sherry 1 bay leaf 2 teaspoons fresh chopped thyme leaves 1 teaspoon salt, more to taste Black pepper to taste Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes of Tabasco sauce 1/4 cup flat - leaf parsley, minced 2 teaspoons lemon juice

1 cup (240 ml) cooked black beans 2 tbsp olive oil (or coconut oil) 2 tbsp nut butter (we used almond) 2 tbsp oat milk (or any plant milk) 1/2 cup (120 ml) coconut palm sugar 4 - 5 tbsp cacao powder 2 tbsp rose hip powder (can be substituted with some rice flour and cinnamon) 1 tsp baking powder 1/2 tsp sea salt

Hi Amina — you could substitute cashew butter, peanut butter, sunflower butter, etc. but almond oil won't work in this recipe.

I use Almond Meal / Flour a lot and will caution you that almonds are oily therefore only add 1/2 the oil or butter in a recipe you are substituting flour in.

You can substitute this with water or unsweetened almond milk if you follow an oil - free plant based way of eating, but be aware of the fact that this substitution will render your cheese less creamy and indulgent.

1 egg + 1 egg white 1/2 cup oat bran + 2 T sprouted spelt flour (or substitute almond meal to keep this recipe gluten - free) 1/2 -3 / 4 cup almond milk 1 1/2 tsp cinnamon Coconut oil cooking spray

My Kids loved them... http://minimalistbaker.com/peanut-butter-flaxseed-pancakes/ I substituted the whole wheat flour / oat flour for 1/4 cup cornstarch + 3/4 cup oat flour... used coconut oil for butter and coconut milk for almond milk.

This Paleo Chocolate Cake recipe is made with cashew flour (you can substitute almond flour or coconut flour as well, which are both great), cacao powder, honey, vanilla, eggs, coconut oil and sea salt.

I can't eat coconut products (oil, etc) or dairy so I'm wondering if I could substitute olive oil and Almond Milk instead of coconut oil and coconut milk?

It can also be used as a less expensive substitute for almond oil in some instances.