Sentences with phrase «tablespoon almond milk»

If the oatmeal is too thick add 1/2 -1 tablespoon almond milk.

2 cups Whole Wheat Flour 1 cup Rice Flour or Oat Flour 1 Tablespoons Xylitol or Maple Sugar 2 1/2 teaspoons Baking Powder 1/2 teaspoon Baking Soda 3/4 teaspoon Sea Salt 1/4 teaspoon Pepper 3/4 cup Unsalted Butter 1 Large Organic Egg, beaten 3 Tablespoons Ice Cold Water 3/4 cup Organic Sour Cream 1/4 cup Fresh Chopped Chives 3/4 cup Gorgonzola Crumbles 1 Large Egg, beaten with 2 Tablespoons Almond Milk for Egg Wash

Ingredients 1 1/4 cup light spelt flour 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons maple syrup 1/4 cup coconut oil solid * 5 tablespoons almond milk + 1 teaspoon apple cider vinegar

1 cup Almond Flour 1 cup Spelt Flour 1/4 teaspoon Sea Salt 1/4 teaspoon Baking Soda 2 teaspoons Pure Vanilla Extract 5 Tablespoons Pure Maple Syrup 1 Tablespoon Almond Milk about 12 Tablespoons Natural Peanut Butter 1/4 teaspoon Liquid Stevia Generous 3/4 cup Chocolate Chips, melted

for the crust (gluten free and vegan)(makes one large pizza crust) 1/3 cup plus 4 tablespoon almond milk — divided 1/2 teaspoon coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional)

Teff Cacao Peanut Butter Mini Muffins 1/3 cup peanut butter 1/3 cup Anthony's Organic Extra Virgin Coconut Oil, softened 1/4 cup maple syrup 2 tablespoons almond milk 2 tablespoons Anthony's Chia Seeds 1/4 cup Anthony's Teff Flour 2 tablespoons Anthony's Coconut Flour 1-1/2 tablespoons Anthony's Cacao Nibs 1/4 teaspoon baking soda 1/4 teaspoon salt...

Add the teaspoon of vanilla extract, 2 tablespoons butter, 3 tablespoons almond milk, 1 teaspoon salt, 1 teaspoon cinnamon and 1/2 teaspoon ginger.

If it's too thick, add 2 tablespoons almond milk and blend again until combined.

Strawberry Sauce: 1/3 cup Frozen Strawberries (or Fresh) 1 Tablespoon Almond Milk 1/2 teaspoon Pure Vanilla Extract Stevia to taste (I used 4 - 5 drops)

Base: 8 Large Medjool Dates, pitted and finely chopped (soak beforehand if not soft) 2 Tablespoons melted, warm Coconut Oil 1/8 teaspoon Liquid Stevia 1/2 cup Oats 2 Tablespoons Almond Milk 4 Tablespoons unsweetened shredded Coconut, reserving 1 Tbs.

Instead of any almond extract, I used 1 teaspoon of lemon extract in the cake, and then in the frosting, I instead used 1 tablespoon almond milk and 1 tablespoon lemon juice.

1 cup plus 2 Tablespoons Almond Milk 1/2 cup Canned Pumpkin 1 cup Oatmeal 1 teaspoon Vanilla Stevia Extract (or add additional 1/2 teaspoon Vanilla Extract to Stevia) Dash of Sea Salt 3/4 teaspoon Pumpkin Pie Spice, plus more for dusting

Vanilla Glaze: 3 Tablespoons Almond Milk 3 Tablespoons Agave Inulin, Vanilla Protein Powder or Rice Flour 8 drops liquid Stevia, less if using sweetened milk or dashes of Powdered Stevia to taste 1/4 teaspoon Vanilla Extract

In a small dish, combine the flax with the 2 tablespoons almond milk and set aside.

You'll need it for the book too) 5 heaping tablespoons smooth almond butter 4 tablespoons cocoa 2 tablespoons date syrup (or your syrup sweetener of choice) 6 tablespoons almond milk 1⁄4 cup chopped hazelnuts Stevia drops to taste (add a couple to your dough to start o with and if, by the end, your batter isn't sweet enough, add a couple more drops of stevia)

200 g fair trade dark chocolate (70 % cacao) 90 g quinoa flour a pinch of whole sea salt a pinch of cinnamon powder 1 teaspoon cream of tartar 115 g rice malt syrup 55 g maple syrup, grade B or C 4 tablespons powdered flax seeds, mixed with 12 tablespoons filtered water 50 g hazelnut butter 50 ml extra virgin olive oil 1 tablespoon hazelnut oil 6 tablespoons almond milk, unflavoured and unsweetened

Cookies 6 tablespoons refined coconut oil, melted (but not hot) 3/4 cup powdered cane sugar 3 tablespoons almond milk, warm 1 teaspoon pure vanilla extract 1/4 teaspoon baking powder 1/4 teaspoon fine sea salt 1 1/3 cups unbleached flour

Add 1/4 cup canola oil, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract and 3 tablespoons almond milk and pulse to combine.

If the mixture is too thick, feel free to add 3 - 4 tablespoons almond milk.

In a food processor, grind 1/4 cup cashews with 2 tablespoons almond milk and process until smooth.

Frosting: 1/4 cup Earth Balance Butter or Regular Butter 3 Tablespoons Coconut Butter 1 Tablespoon Almond Milk 1.5 teaspoons Vanilla Extract 1.5 teaspoon Stevia Extract 1/4 teaspoon Almond Extract 1/2 - 2/3 cup Powdered Xylitol, Whole Earth Sweetener or Raw Sugar 2.5 Tablespoons Spelt, Oat or Gluten - Free Flour Mix Beet Juice + Natural Red Food Coloring to desired pink

Add all the other ingredients: agave, cacao butter, coconut oil, lemon juice, vanilla, 2 tablespoons almond milk.

5 tablespoons cashews, divided 4 - 5 tablespoons almond milk 1/2 cup protein powder (I use Sun Warrior) 1/4 cup shredded coconut 2 packets stevia, or other sweetener to taste 1/4 teaspoon vanilla extract 1/4 teaspoon cinnamon

Add all the other ingredients: agave, cacao butter, coconut oil, lemon juice, vanilla, 2 tablespoons cacao, 5 tablespoons almond milk.

3/4 cup Cashew Butter 1/3 cup + 1 Tablespoon Coconut Butter * 1/4 cup Erythritol or Xylitol 1/2 cup + 1 Tablespoon Almond Milk 2 teaspoons Vanilla Extract 1/2 teaspoon Almond Extract 1/2 teaspoon Stevia Extract 1/2 teaspoons Sea or Pink Salt 1 3/4 cup Spelt, Gluten - Free or Oat Flour 1/4 cup Vanilla Protein Powder 1 1/2 Tablespoons Natural Sprinkles, plus more for sprinkling on top

Add all the other ingredients: agave, cacao butter, coconut oil, lemon juice, vanilla, 1 tablespoon cacao, 4 tablespoons almond milk.

I added 3 tablespoons almond milk and it was way too watery so i had to increase my protein powder to 1 scoop, coconut flour to 1.5 tablespoons and added 2.5 tablespoons peanut flour to bring it back to the right consistency.

1 egg white (0g) + 2 slices Great Low Carb Bread (2g) + 2 tablespoons almond milk (0g) + 1/3 cup chopped onion (5g) + 1 cup chopped broccoli (3g) + 1 cup spinach (0g) + 1/4 cup chopped carrots (2g) = 12g net carbs for the whole darn thing

In the remaining 1/3 of the mixture, add 1 teaspoon maqui berry powder and 1 tablespoon almond milk.

1 egg white (6g) + 2 slices Great Low Carb Bread (14g) + 2 tablespoons almond milk (0g) + 1/3 cup chopped onion (0g) + 1 cup chopped broccoli (1g) + 1 cup spinach (1g) + 1/4 cup chopped carrots (0g) = 22g protein for the whole darn thing

1 egg white (25) + 2 slices Great Low Carb Bread (120) + 2 tablespoons almond milk (4) + 1/3 cup chopped onion (22) + 1 cup chopped broccoli (16) + 1 cup spinach (7) + 1/4 cup chopped carrots (13) = 207 calories for the whole darn thing

1 cup frozen banana chunks 4 - 6 tablespoons almond milk 1 tablespoon all natural peanut butter 2 tablespoons vegan mini chocolate chips 1 dark chocolate peanut butter cup

1 1/4 cup raw unsalted cashews 2 tablespoons cocoa powder 2 tablespoons honey 2 tablespoons almond milk 1 teaspoon peppermint flavor / oil 1 cup dark chocolate / dairy - free chips

1/2 cup Natural Creamy Peanut Butter (I used Trader Joe's no - stir) 2 Tablespoons Almond Milk 2 Tablespoons Maple Syrup 1/2 teaspoon Vanilla Stevia + 1/2 teaspoon Vanilla Extract 3/4 cup Oats 1/2 cup unsweetened Shredded Coconut 1/4 cup Chopped Peanuts 1/4 cup Cacao Nibs or Mini Dark Chocolate Chips

And a couple tablespoons almond flour, plus 4 tablespoons almond milk.

Now add black bean puree, chia eggs, peanut butter, coconut oil, and 6 tablespoons almond milk.

2 tablespoons chia seeds soaked in 6 tablespoons water 3 tablespoons almond milk 1 teaspoon vanilla extract 2 tablespoons tahini 1/2 cup cocoa powder 1 can black beans, drained (230 grams drained weight) 2 tablespoons dark strong coffee granules soaked in 2 tablespoon hot water

Cake batter 3/4 cups unbleached flour 1/2 teaspoon baking powder 1/4 teaspoon fine sea salt 1/4 cup refined coconut oil, melted 1/3 cup cane sugar 1 tsp pure vanilla extract 1/2 teaspoon almond extract 6 tablespoons almond milk, warm 1/4 pound strawberries, thinly sliced

1 1/4 cups light spelt flour 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon fine sea salt 2 tablespoons coconut sugar 1 tablespoon coffee grounds (see note) 1/2 cup shredded, fresh carrot 1/3 cup chopped dark chocolate 1/4 cup coconut oil, as a solid (see note) 2 tablespoons almond milk 1 teaspoon apple cider vinegar

I combined a tablespoon of chia along with a packet of Blue Majik, five tablespoons almond milk, some ground cinnamon, a dash of vanilla, a pinch of salt, and little squeeze of agave in a small jar.

1/2 cup coconut sugar 1/4 cup maple syrup 6 tablespoons unrefined coconut oil (as a liquid) 1/2 teaspoon vanilla extract 2 cups light spelt flour (whole grain works too) 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon fine sea salt 1 to 2 tablespoons almond milk 1/2 cup chopped dark chocolate

cookies 1 cup (120 g) chickpea flour 3⁄4 cup (85 g) oat flour 3⁄4 cup (108 g) coconut sugar 1⁄2 cup (40 g) cacao powder, plus extra for dusting 1 teaspoon psyllium husk powder 1⁄4 teaspoon baking soda Pinch of fine salt 1⁄4 cup (60 ml) coconut oil, melted 1 teaspoon pure vanilla extract 1⁄4 cup plus 1 tablespoon almond milk

Combine reserved 1/2 cup condensed coconut milk and 1/4 cup reserved soaked and rinsed cashews with cocoa powder and 2 tablespoons almond milk / water in an upright blender and blend until smooth.

1.5 can black beans (drained) 1/2 cup cacao 3 eggs 4 tablespoons Stevia in the raw (or 1/3 cup to 1/2 cup honey) 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon cayenne pepper (optional) 1 tablespoon vanilla extract 1 tablespoon almond milk (unsweetened) 1 tablespoon coconut oil 3/4 cup chopped walnuts 1 cup dark chocolate chunks (at least 60 % cacao)

Faux Sourdough Buckwheat Rolls 1/4 cup Anthony's Coconut Oil, melted 2 eggs 2 tablespoons almond milk 1/4 teaspoon salt 1/2 tablespoon Anthony's Cane Sugar 2/3 cup Anthony's Buckwheat Flour 1/3 cup Anthony's Potato Starch 3/4 teaspoon Anthony's Xanthan Gum 1/2 teaspoon Anthony's Citric Acid 1/2 teaspoon baking soda Preheat oven to 350 ° Fahrenheit and grease a mini muffin pan.

In a large mixing bowl, combine mashed banana, flaxseed meal, water, honey, vanilla and 3 tablespoons almond milk.

2 scoops DailyBurn Fuel - 6 in chocolate 2 tablespoons gluten - free baking mix 2 tablespoons ground flax seeds 1/2 teaspoon baking powder 2 eggs, lightly beaten 1 banana, mashed 4 tablespoons almond milk