1 - 2
tablespoons almond butter of choice (start small and add if you need more to hold everything together)
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.
Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut or coconut milk 6
tablespoons cacao powder 4
tablespoons cocoa nibs 2
tablespoons vanilla extract 2
tablespoons coconut flakes 1/2 cup coconut oil 1 cup sprouted pecan
butter or
almond butter 3/4 cup sweetener
of your choice (I used Jerusalem artichoke syrup) 1/2 cup
almond flour 1 1/2 cups ground flax seeds 3
tablespoons maca powder (optional) 2
tablespoons lucuma powder (optional)
I added an extra
tablespoon of almond butter because it was really watery.
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).
Gingersnap Cookies 2 cups ground raw
almonds — preferably soaked and dehydrated 1/2 cup sprouted pecan
butter or
almond butter 1/4 cup plus 2
tablespoons raw honey or another sweetener 3 teaspoons ground ginger or more to taste 1 teaspoon vanilla extract pinch
of sea salt — optional
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens
of choice 1/2 cup fresh cranberries
Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper
Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper
Butter Sauce 1/2 cup
almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper
almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper
butter 3/4 cup purified water juice and zest
of 1 lemon 1/2
tablespoon chopped fresh ginger 1
tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds
of 1 cardamom pod 1/4 teaspoon hot pepper flakes
Do you think I can just use a bit more than the cup
of almonds, instead
of the 2.5
tablespoons of almond butter?
Hi Toni, yes I use two
tablespoons of almond butter for the chocolate mousse.
4
tablespoons Coconut Oil 4
tablespoons Almond Butter 1/2 cup Coconut Sugar 2
tablespoons Chia Seeds 4
tablespoons water + 2
tablespoons Maple Syrup 1 teaspoon Vanilla Extract 1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam
of your choice (we used Raspberry)
This mixture is very dry with just 4 teaspoons tahini, I make the classic ones all the time but they have 2
tablespoons of coconut oil and
almond butter.
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)
I don't measure anything, but rough estimates are half an orange, half a cup
of frozen Wild Blueberries, small handful
of frozen cherries and frozen cauliflower, a big medjool date, frozen spinach, about a
tablespoon of peanut
butter, a teaspoon
of hemp seeds, a collard green, a few slices
of zucchini, a celery stalk, sprinkle
of cinnamon, and
almond milk to blend.
I used 2
tablespoons of almond butter instead
of the cashews and it turned out fine.
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
«An ounce
of cheese is six grams, a
tablespoon of almond butter has four to five grams and an egg has seven.
In the meantime, you can prepare the topping — in a blender, put the coconut chips, sliced
almonds and the remaining
tablespoon of 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)
Healthy Cookie
Butter milkshake: blend 2 bananas, 1 cup
of almond milk, and 2
tablespoons of Healthy Cookie
Butter.
Combine melted coconut oil,
almond butter and remaining one
tablespoon of maple syrup in a separate bowl.
To your bowl add the desiccated coconut,
almond butter, coconut sugar and 1
tablespoon of the
almond milk.
So the next batch, I added a
tablespoon of almond butter, a scoop
of vanilla protein powder, & a tsp
of stevia.
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)
2 cups
of all - purpose flour 1/2 cup
of sugar 2.5 teaspoons
of baking powder 1 teaspoon
of flax seed meal 1/2 teaspoon
of salt 1/2 cup
of crunchy peanut
butter 1/4 cup
of creamy peanut
butter 1 cup
of almond milk 2
tablespoons of butter 2 eggs 1/2 cup dark chocolate chips (optional)
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
: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.
Drop 1/2
tablespoon of Maranatha Maple
Almond Butter at a time on top
of each frozen / hardened chocolate cup.
Stir together 2
tablespoons of the Zesty Ranch and the
almond butter in a medium bowl.
In the morning, top the oats with caramelized
almonds (see note 2), add 1 - 2
tablespoons of this cinnamon pecan pumpkin
butter or roasted caramelized pumpkin (see note 3), and drizzle with maple syrup and pumpkin spice if you like.
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
Honey bee cake slightly adapted from this beautiful cookbook Cake: 2 1/4 cups (315g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/2 teaspoon table salt 3/4 cup + 2
tablespoons (200g) unsalted
butter, room temperature 1/2 cup (100g) granulated sugar 1/3 cup (100g) honey 2 teaspoons vanilla extract 2 large eggs 1 large egg yolk 3/4 cup (180 ml) buttermilk, room temperature * Glaze: 1/2 cup (150g) honey 3
tablespoons (41g) unsalted
butter, room temperature 1/4 teaspoon vanilla extract pinch
of salt 1/2 cup (56g) sliced
almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F.
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
1/2 cup
butter or Earth Balance Buttery Sticks 2 cups sugar 3 large eggs + 1 yolk 3
tablespoons fresh lemon juice (about 1 lemon) 3 cups Jules» Homemade All - Purpose Flour Blend 1
tablespoon baking powder 1/4 cup powdered milk
of choice or
almond meal 1/4 teaspoon salt 3/4 cup milk
of choice (not skim or lite) 1
tablespoon grated lemon zest
Combine 1/2 a banana, 1
tablespoon almond butter, 1
tablespoon of vegan protein powder, 1/2 cup
of chopped kale, 1/4 cup coconut yogurt, 1/2
tablespoon flax seeds, 1/2
tablespoon hemp seeds, and 3/4 cup
of nut or coconut milk.
2 bananas well mashed 2 cups
of organic old fashioned oats 1 heaping tbsp
of raw
almond butter 1 tbsp
of cinnamon 1 light drizzle
of raw agave (or stevia) 2
tablespoons of raw chia seeds finely ground Add a few raisins, shredded coconut or chopped apple if liked.
2 (15.5 ounce) cans black beans 2 cups low - fat cottage cheese 3
tablespoons almond butter 1 garlic clove, sliced 2
tablespoons olive oil 3
tablespoons red wine vinegar 3/4 teaspoon sea salt 1/2 teaspoon ground cumin 1 teaspoon ground coriander 1/4 cup fresh parsley 2
tablespoons orange zest Freshly ground black pepper to taste 10 - 12 stalks
of celery, cut into thirds
Bill's cherry tart from Holiday Pastry: 1/2 cup + 1
tablespoon (127g) unsalted
butter, melted and cooled 1/3 cup + 2
tablespoons (90g) caster (superfine) sugar 1 1/4 cups (175g) all purpose flour pinch
of salt 2
tablespoons almond meal (finely ground
almonds) Filling: 170 ml heavy cream 2 eggs, lightly beaten 2 teaspoons vanilla extract 3
tablespoons caster (superfine) sugar 2
tablespoons all purpose flour 550g fresh cherries, halved and pitted — I used only 450g Preheat the oven to 180 °C / 350 °F;
butter a 24 cm (9 1/2 in) round loose - bottomed tart pan *.
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 seed
Grind the
almonds with 1
tablespoon of gluten - free flour (to prevent the oil from the
almonds from creating the beginnings
of almond butter) until fine using a food processor.
Snickerdoodle smoothie: Blend together a cup
of unsweetened vanilla
almond milk, a big handful
of frozen banana chunks, a
tablespoon of almond butter and half a teaspoon
of cinnamon.
Also experimented with an oil - free sauce which turned out really well: Juice
of 1 Meyer Lemon, 1 Garlic Clove, 1 Handful
of Raw Cashews, 1
Tablespoon of Raw
Almond Butter, 2
Tablespoons of Low Sodium Tamari, 1 Jalapeño, 1 Handful
of Spinach, and 2 Handfuls
of Fresh Basil.
OR if you're really in it to win it, add a
tablespoon of almond or peanut
butter.
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
Add nut
butter, 2
tablespoons of almond milk and stevia to bowl.
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!!!
I used 1/3 cup GF rolled oats, 1/3 cup or maybe a bit more
of unsweetened
almond milk, 1
tablespoon chia seeds, 2tbls
of powdered peanut
butter, 1/2 tbls
of maple syrup.
300 g
almond meal 5 - 6
tablespoons muscovado sugar a few pinches
of cinnamon powder 1 large
tablespoon cocoa powder a pinch
of whole sea salt 70 g pure cocoa
butter, melted 30 ml extra virgin olive oil 1
tablespoon almond butter