Hi Toni, yes I use two
tablespoons of almond butter for the chocolate mousse.
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
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)
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)
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
: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.
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
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
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
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
-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-...]
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.
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
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
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
For the mashed potatoes: 3 medium yukon gold potatoes, and cut into large chunks 2
Tablespoons vegan «
butter» (like Earth Balance or what ever brand you prefer) salt and pepper to taste 1/4 cup
almond milk, hemp milk or other milk substitute
of choice
Just a
tablespoon of organic
almond butter spread on toast, bagels, celery sticks, or crackers makes
for a quick and satisfying snack.
As we're not vegans, we upped the water
for the polenta and substituted a
tablespoon of butter for the cup
of almond milk, so the creaminess was still there.
1) 3 cups
almond flour 2) 3 large eggs 3) 1/2 cup honey 4) 1/2 cup
butter or ghee or coconut oil at room temperature — extra
for greasing if not using paper muffin molds 5) 1
tablespoon of orange zest 6) 2 teaspoons
of baking powder 7) A pinch
of salt 8) 1/2 cup
of slivered
almonds
1) 2 cups
of almond meal 2) 1/3 cup + 1
tablespoon of ground flaxseeds 3) 1 teaspoon
of whole flaxseeds + more
for garnish 4) 1/2 teaspoon
of salt 5) 2 teaspoons
of baking powder 6) 1/2 cup
of tapioca flour (or arrowroot powder) 7) 6
tablespoons of butter (or coconut oil) 8) 4 eggs, whisked very well 9) 1 teaspoon
of apple cider vinegar 10) 1/2 cup
of unsweetened plain Greek yogurt (or coconut cream)
7 - 8 medjol dates (I wouldn't recommend to use regular date
for this recipe as medal are particular gooey and soft plus they have a gorgeous caramel flavour) 3
tablespoon of runny and smooth
almond butter (the runnier the better) Dash
of water to thin it out
2
tablespoons peanut
butter —
almond butter or sesame tahini can be used instead
of peanut
butter 2
tablespoons nutritional yeast 1
tablespoon mellow white miso paste 1/4 water
for the sauce 4 ounces...
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-...]
Make chia «pudding» by placing a
tablespoon in a cup full
of coconut milk, allow to sit in the refrigerator
for at least 15 minutes, and enjoy mixed with some
almond butter or raw honey!
Ingredients 100 g dark chocolate (70 % cacao), preferably Fairtrade 220 ml
almond cream (or other vegetable cream) a pinch
of whole sea salt 4
tablespoons rice malt syrup 3
tablespoons hazelnut
butter chopped hazelnuts,
for garnish Makes 4 servings.
INGREDIENTS 2 cups
of filtered water or
almond milk 2 large handfuls
of baby spinach 6 leaves
of romaine lettuce, chopped 6
tablespoons of hemp seed (
for protein) OR 2 servings high - quality, organic protein powder
of choice 2
tablespoons almond butter 1 teaspoon vanilla extract a pinch
of sea salt (optional) 1 banana, frozen or 1 1/2 cups frozen peaches 1/2 cup
of ice (optional)
4 frozen bananas (about 4 cups sliced) 1/3 cup (80 ml) unsweetened
almond milk 2 fresh dates, pitted 1 teaspoon vanilla extract 2
tablespoons raw cacao powder 2
tablespoons peanut
butter, plus extra
for serving pinch
of sea salt fresh berries,
for serving
3
tablespoons non-dairy
butter (e.g., Earth Balance) 3
tablespoons organic, unbleached, all - purpose flour 1 cup
of crimini mushrooms, diced 2 cloves garlic, finely chopped 1⁄2 teaspoon sea salt 1⁄2 teaspoon finely ground black pepper 1 teaspoon sugar 1
tablespoon fresh lemon juice 2 cups unsweetened
almond or soymilk 3 cups green beans, trimmed and cut into 1 - inch pieces 2 shallots, finely sliced 2
tablespoons neutral - tasting oil (
for sautéeing shallots)
At 16 %
of your daily intake
of healthy fiber (20 % is considered high
for a serving), two
tablespoons of Almond Butter are pretty powerful.
100 g dark chocolate (70 % cacao), preferably Fairtrade 220 ml
almond cream (or other vegetable cream) a pinch
of whole sea salt 4
tablespoons rice malt syrup 3
tablespoons hazelnut
butter chopped hazelnuts,
for garnish
2
tablespoons peanut
butter —
almond butter or sesame tahini can be used instead
of peanut
butter 2
tablespoons nutritional yeast 1
tablespoon mellow white miso paste 1/4 water
for the sauce 4 ounces dry noodles (100 % buckwheat noodles shown in the picture) 3 cups water
for cooking the noodles
for the filling 3 cups homemade
almond milk 1/3 cup maple syrup pinch sea salt 3
tablespoons agar - agar flakes (I like these) 2 1/2 oz raw cocoa
butter — shredded zest
of 2 blood oranges 1 cup blood orange juice 1/2
tablespoon vanilla extract — optional