Ingredients For the custard 500 ml unsweetened and unflavoured almond milk 3 teaspoons agar agar powder 6 tablespoons rice malt syrup 3
tablespoons almond butter For the berries black berries (1 small basket) blueberries (1 small basket) 3 - 4 tablespoons rice malt syrup a few pinches of vanilla powder 2 tablespoons lemon juice lemon zest (from -LSB-...]
Not exact matches
For those with a sweet craving, slice a medium - size apple (70 calories) and spread it with 1
tablespoon of either peanut or
almond butter (100 calories), Stanford suggests.
For breakfast, Khloe makes a nutritious protein shake by mixing one scoop of whey protein powder, one
tablespoon of
almond butter, one serving of fruit, and ice.
I have read about blending it but I am making a small portion
for one person (one
tablespoon of nut
butter to a cup of soy or
almond milk).
1 cup pumpkin seeds — ground into flour in a food processor 1 cup brown rice flour 1/2 cup gluten free oat flour 1/4 cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6
tablespoons almond butter 5
tablespoons pistachio
butter 5
tablespoons ghee 1/2 cup honey or 3/4 cup coconut sugar 1 vanilla bean — seeds scraped out 3/4 cup powdered coconut sugar —
for dusting
Hi Toni, yes I use two
tablespoons of
almond butter for the chocolate mousse.
1
tablespoon unsalted
butter 1
tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous,
for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped,
for garnish Toasted slivered
almonds,
for garnish Plain yogurt,
for garnish Hot sauce of your choice (
for serving)
Ingredients (
for 4): For the pastry: (or used shop bought shortcrust) 250g plain flour 50g ground almonds 150g butter cut into cubes 1 tablespoon milk 1 beaten egg to coat the pas
for 4):
For the pastry: (or used shop bought shortcrust) 250g plain flour 50g ground almonds 150g butter cut into cubes 1 tablespoon milk 1 beaten egg to coat the pas
For the pastry: (or used shop bought shortcrust) 250g plain flour 50g ground
almonds 150g
butter cut into cubes 1
tablespoon milk 1 beaten egg to coat the pastry
3 cups soaked cashews (soaked
for 3 hours in water) don't soak any longer 1 1/2 cups
almond milk I cup fresh lime juice 2 teaspoon packed lime zest 3/4 cup agave or maple syrup 1 teaspoon vanilla A pinch or two of salt 3
tablespoons lecithin 3/4 cup coconut oil or coconut
butter
ingredients:
for the cake: 4
tablespoons (55 grams) unsalted
butter, softened 3/4 cup (150 grams) granulated sugar 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon nutmeg zest of 1 orange 2 eggs 1 cup (120 grams) flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup (32 grams)
almond flour or finely ground
almonds 1/2 cup (120 grams) milk
Men 2 scoops of protein powder 1 - 2 cups of vegetables (like spinach, which doesn't affect the taste) 2 handfuls of fruit (fresh or frozen) 2
tablespoons of healthy fat (a nut
butter or seed
for example) Mixer (
almond milk, regular milk, water — your choice)
For the chocolate chip cookies: 1 cup
almond butter (must be drippy) 1/2 cup vanilla protein powder 1/3 cup coconut palm sugar 1 egg, large 3
tablespoons dairy - free chocolate chips, mini
1/2 cup canola or other vegetable oil 1/2 cup vegan
butter, softened 2 1/2 cups demerera sugar or brown sugar 2
tablespoons molasses 1/4 cup flax meal 1
tablespoon pure vanilla extract 1 teaspoon pure
almond extract 2 teaspoons ground cinnamon 2
tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1
tablespoon vinegar, set aside to curdle
for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)
1 and 1/4 cup of
almond milk (I used toasted coconut unsweetened milk)-- cashew, coconut or whatever you use I scoop of Vega One coconut
almond flavored nutritional shake powder 8 - 10 raw
almonds (I soak mine but regular are fine) 1 handful of baby spinach leaves 1
tablespoon of Justin's maple
almond butter 1 teaspoon of raw cacao nibs 1 teaspoon of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1
tablespoon of coconut flakes plus more
for garnishing
1 1/2 cups all - purpose flour 2
tablespoons cornstarch 1/4 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted
butter, softened to room temperature 1/2 cup dark brown sugar 1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/4 teaspoon
almond extract 1 cup buttermilk, room temperature 4 - 6 plums, * halved and pitted (I used empress plums) 1/4 -1 / 3 cup confectioner's sugar,
for topping
:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour 150g granulated sugar 1/2 teaspoon baking powder 1/8 teaspoon table salt 3 heaping
tablespoons honey 2 large eggs 2 large egg yolks 2
tablespoons unsalted
butter, room temperature finely grated zest of 1 large orange 1 teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use
almonds as the original recipes calls
for Preheat the oven to 180 °C / 350 °F.
Ingredients 1/2 cup sugar (most recipes call
for 2 cups) 4
tablespoons cocoa 1 stick
butter 1/2 cup milk (I used
Almond) 1 cup peanut
butter (I use all natural no sugar added — just peanuts and oil.
Pfeffernüsse Spiced Cookies Three Ways - Glazed, Dusted and Dipped Adapted from Saveur Makes 3 dozen cookies
For the Cookies: 1/2 cup honey 1/3 cup molasses 2
tablespoons butter 2 eggs, at room temperature 2 cups whole wheat pastry flour (or your favorite gluten free pastry flour) 1/3 cup
almonds, finely ground 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly ground black pepper 3/4 teaspoon ground cloves 3/4 teaspoon ground cardamom 1/2 teaspoon baking powder 2
tablespoons vegetable oil
For the Rum Glaze: 1 cup confectioners» sugar, sifted 1 - 2 tbsp.
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
1
tablespoon of
almond butter + extra
for drizzling on top
almond milk to blend — I try to add as little as possible as I like my smoothie to be super creamy, like icecream consistency - I start with 1/4 cup and then add gradually if my blender is struggling.
1 1/2 pounds ground pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2
tablespoons extra-virgin olive oil (EVOO) 2 cups whole
almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon
almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4
tablespoons butter, melted Warm honey,
for drizzling Fresh berries of any type,
for garnish A splash of Amaretto
What's in it: 3 apples (a firm apple like honey crisp or granny smith are easiest to slice with the mandolin) Ground cinnamon, to taste Pinch of salt, to taste (optional)
For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia s
For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2
tablespoons creamy peanut or
almond butter 1 teaspoon maple syrup Optional garnishes
for dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia s
for dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed
1 very ripe banana 1/2 cup of fresh blueberries + extra
for decorating the cookies (optional) 2
tablespoons of milled flaxseeds + 4
tablespoons of water 1/2 cup of
almond butter (peanut
butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of ground
almonds 3 -4
tablespoons of roughly chopped hazelnuts 3
tablespoons of melted coconut oil 3
tablespoons of maple syrup or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3
tablespoon of
almond milk pinch of sea salt
For the topping 2
tablespoons all - purpose flour 1/4 cup oats 2
tablespoons slivered
almonds 2
tablespoons brown sugar 1/2 teaspoon salt 1/2 teaspoon cinnamon 2
tablespoons butter, melted
I only had a
tablespoon of
almond butter so I used sunflower
butter for the balance and I didn't have
almond milk so I used diary free coconut milk nog, ’ t is the season LOL:) Great recipe that I look forward to making and sharing with others!!!
2 cups unsweetened
almond milk 1
tablespoon green tea leaves 2 - 3 sprigs rosemary — lightly bruised with the back of a chef's knife 1 vanilla bean — seeds scraped out 1/2 cup raw cacao
butter — shredded (I like this brand) 2
tablespoons maca powder (optional, but great here) 1 cup cashews — soaked in water
for 4 hours 4 soft dates — pits removed and chopped ground cinnamon and / or nutmeg, or cocoa powder
for sprinkling on top — optional
Doughnuts 2 cups cashews — soaked
for four hours, or more 1/2 cup Irish moss — thoroughly rinsed and soaked in hot water
for at least 10 minutes 1 cup water 1/2 cup raw honey 2
tablespoons maca powder — optional 1/4 teaspoon salt 2
tablespoons sprouted pecan
butter or other nut
butter / oil 2
tablespoons almonds — ground 3/4 cup flax seeds — ground
Ingredients 120 g fresh fava beans, shelled 150 g zucchini, cleaned 2
tablespoons extra virgin olive oil 2 teaspoons raw
almond butter 2
tablespoons lemon juice a small handful of fresh dill, cleaned whole sea salt, just enough to taste freshly ground white pepper, to taste 50 g sun - dried tomatoes, soaked in filtered water
for -LSB-...]
Here's what you'll need: 1
tablespoon beeswax pellets 1
tablespoon pure shea
butter 2
tablespoons sweet
almond oil 10 drops essential oil A sprinkle of Kool - Aid powder
for color and... Read More
1 cup plus 2
tablespoons of all - purpose flour (She used King Arthur's) 1 teaspoon of sugar 1 / 8th tsp of salt 2 eggs 1 1/4 cup of unsweetened
almond milk 2
tablespoons of
butter, extra
for frying pan (melted) Filling — whatever you choose
Pin It Ingredients
for the crust: 180 grams (6.5 oz) biscuits, finely processed in a food processor 50 grams (1.8 oz)
almond flour 110 grams (4 oz)
butter, melted 1
tablespoon powder sugar (more or less, to taste) Ingredients
for... Continue Reading →
So first of all, I love your recipes, and second, I'm making this tart
for my friends birthday but I was wondering if I could omit some coconut oil and replace it
for 1 or 2
tablespoons of unsweetened
almond milk or
almond butter
-LSB-...] Rosemary Hot White Chocolate2 cups unsweetened
almond milk1
tablespoon green tea leaves2 - 3 sprigs rosemary — lightly bruised with the back of a chef's knife1 vanilla bean — seeds scraped out1 / 2 cup raw cacao
butter — shredded2
tablespoons maca powder (optional, but great here) 1 cup cashews — soaked in water
for 4 hours4 soft dates — pits removed and choppedground cinnamon and / or nutmeg, or cocoa powder
for sprinkling on top — optional -LSB-...]
butter for greasing pan (s) 14 ounces / 1 1/2 cups / 2 tubes of
almond paste 5 large eggs, whisked 1 3/4 ounces / 45 g / scant 1/4 cup organic cornstarch scant 1/2 teaspoon fine grain sea salt 6
tablespoons / 1/3 cup / 80 ml unsalted
butter, melted & cooled
I did it mostly like yours: 3
Tablespoons of
Almond Meal 2
Tablespoons of Carob Powder 2
Tablespoons of Honey 1 teaspoon of Vanilla Extract 1 Egg Pinch of salt 3 dashes of Cinnamon 1
Tablespoon Almond Milk 1
Tablespoon Almond Butter Mix well, put in greased coffee mug, microwave
for 1:30 minutes.
For the Topping: juice of zested clementine (I used 3/4 the juice of an orange) 1
Tablespoon butter 1
Tablespoon sugar 1/4 teaspoon ground cinnamon 1/2 cup sliced
almonds
For the Cake: 3/4 cup bittersweet chocolate, chopped or chips 1 stick plus 3
Tablespoons butter 6 eggs 1 1/4 cups superfine sugar 1 teaspoon vanilla extract 1 cup
almond flour (meal) 1 teaspoon ground cinnamon (I used Vietnamese cinnamon) pinch of ground cloves zest of 1 clementine (I used 2 teaspoons granulated orange peel) 4 teaspoons instant espresso powder
Silver poppy seed cake trifle from Baking
for All Occasions, presentation inspired by Nigella's lemon - raspberry plate trifle Cake: 2 1/4 cups (315g) cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1
tablespoon fresh lemon juice 200g unsalted
butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3
tablespoons sliced
almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 350 °F.
Peach, raspberry and
almond crumble adapted from Australian Gourmet Traveller 300g peaches (about 2) 45g frozen raspberries 1 1/2 tablespoons demerara sugar 1 teaspoon vanilla extract Almond crumble: 2/3 cup (93g) all purpose flour 1/4 cup + 1 tablespoon (70g) chilled unsalted butter, cut into 1 cm pieces 3 1/2 tablespoons demerara sugar 1 1/2 tablespoons flaked almonds For almond crumble, preheat oven to 200 °C / 3
almond crumble adapted from Australian Gourmet Traveller 300g peaches (about 2) 45g frozen raspberries 1 1/2
tablespoons demerara sugar 1 teaspoon vanilla extract
Almond crumble: 2/3 cup (93g) all purpose flour 1/4 cup + 1 tablespoon (70g) chilled unsalted butter, cut into 1 cm pieces 3 1/2 tablespoons demerara sugar 1 1/2 tablespoons flaked almonds For almond crumble, preheat oven to 200 °C / 3
Almond crumble: 2/3 cup (93g) all purpose flour 1/4 cup + 1
tablespoon (70g) chilled unsalted
butter, cut into 1 cm pieces 3 1/2
tablespoons demerara sugar 1 1/2
tablespoons flaked
almonds For almond crumble, preheat oven to 200 °C / 3
almond crumble, preheat oven to 200 °C / 392 °F.
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3
tablespoons olive oil 1
tablespoon + 1 teaspoon smooth peanut
butter or
almond butter for paleo 1 teaspoon soy sauce, or tamari
for gluten free, or coconut aminos
for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
For the
almond crumble: 2/3 cup whole oats, ground to a flour in a food processor (yielding 1/2 cup oat flour) 1/2 cup all - purpose flour 1/2 cup sugar 1/4 teaspoon ground cinnamon 1/2 teaspoon kosher salt (you might want to first read up on kosher salts) 3/4 cup unsalted whole
almonds, coarsely ground in a food processor or chopped medium fine by hand 6
tablespoons unsalted
butter, melted and cooled
Melt a couple
tablespoons of all - natural
almond butter to drizzle over the top of your shortstack
for seven more grams of muscle - building protein.
6
tablespoons unsalted
butter at room temperature plus more
for pan 1/4 cup sliced
almonds 1/3 cup roughly chopped
almonds 4
tablespoons packed light brown sugar 1-1/2 cups all - purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon
almond extract 3/4 cup sour cream 1/2 cup heavy cream 4 ounces bittersweet chocolate, finely chopped
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
For the Crust 2 cups plus 2 tablespoons all - purpose flour, plus more for dusting 3/4 cup confectioners (powdered) sugar 1/2 cup plus 2 tablespoons almond meal / flour (I used Red Mill) 2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 12 tablespoons (1 1/2 stick) cold unsalted butter, cut into 1 - inch cubes 2 tablespoons heavy whipping cream 1 tablespoon orange flower water 1 extra-large egg yolk 1 extra-large white, reserved for brushing tart la
For the Crust 2 cups plus 2
tablespoons all - purpose flour, plus more
for dusting 3/4 cup confectioners (powdered) sugar 1/2 cup plus 2 tablespoons almond meal / flour (I used Red Mill) 2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 12 tablespoons (1 1/2 stick) cold unsalted butter, cut into 1 - inch cubes 2 tablespoons heavy whipping cream 1 tablespoon orange flower water 1 extra-large egg yolk 1 extra-large white, reserved for brushing tart la
for dusting 3/4 cup confectioners (powdered) sugar 1/2 cup plus 2
tablespoons almond meal / flour (I used Red Mill) 2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 12
tablespoons (1 1/2 stick) cold unsalted
butter, cut into 1 - inch cubes 2
tablespoons heavy whipping cream 1
tablespoon orange flower water 1 extra-large egg yolk 1 extra-large white, reserved
for brushing tart la
for brushing tart later
1) 1 1/2 cups of
almond flour or
almond meal (I ground whole
almonds in the food processor) 2) 3/4 cup tapioca flour (aka tapioca starch) 3) 1/2 teaspoon baking powder 4) 1/4 teaspoon salt 5) 1 cup milk 6) 1 ripe banana, mashed (around 1/2 cup) 7) 3 large eggs 8) 2 teaspoons of pure vanilla extract 9) 1
tablespoon of raw honey 10) 1 - 2
tablespoons of
butter,
for frying the pancakes 11) 1 banana, sliced into small pieces (
for topping) 12) Honey (
for topping)
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
2
tablespoon maple syrup 2
tablespoon melted coconut oil 2
tablespoon peanut
butter (or
almond butter for paleo) 1/2 teaspoon vanilla extract pinch of sea salt
for the bites: 1 cup of
almonds 1 banana 1 date, pitted and diced 1
tablespoon of cacao powder 1/2 cup + 1
tablespoon of
almond butter a pinch of salt
6 egg yolks, lightly beaten 2/3 cup sour cream 1 teaspoon pure vanilla extract 1 2/3 cups sifted cake flour 1/3 cup unsalted roasted pistachios, finely ground 1 cup superfine sugar 1 (3 1/2 ounce) package Jell - O instant pistachio pudding mix 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 12
tablespoons unsalted
butter, softened to a cool room temperature 1
tablespoon almond extract or 1
tablespoon walnut oil powdered sugar
for dusting