2 1/2 cups cooked chickpeas 3 cloves garlic 2
tbsp almond butter Juice and zest of one lemon 1/3 cup olive oil 1/4 cup water 2 tsp dried parsley 1/2 tsp salt 1/4 tsp black pepper
Not exact matches
Apple Oatmeal 1 cup rolled oats 1 cup unfiltered and unsweetened apple
juice / cider (or milk of choice or water) 1 1/2 cup water 2
tbsp almonds, finely chopped 1/2 tsp ground cinnamon 1/2 tsp freshly ground cardamom 1/4 tsp ground vanilla 3
tbsp butter (or coconut oil) 10 - 15
almonds, chopped a large pinch salt
1 cup shredded carrot 1 cup shredded sweet potato 1 cup shredded apple 2 eggs 8 dates 1
tbsp of coconut oil or
butter 1/4 cup of orange or apple
juice 2 cups blanched
almond flour 1 tsp baking soda 1/3 tsp salt
1 head of kale, washed, dried and torn into large pieces 1/4 cup raw
almonds (or
almond butter) 1
Tbsp fresh lemon
juice 1
Tbsp tamari 1 tsp raw honey 1 inch fresh ginger, grated dash cayenne
2 eggs at room temperature, separated 2 cups gluten - free flour 3
Tbsp poppy seeds 2 tsp baking powder 1/2 tsp salt 1 lemon, zest and
juice 1 cup milk (I used
almond milk) 4
Tbsp butter, softened 1/2 cup or more sugar (I used 1/2 cup coconut sugar)
Besides the expected roasted nuts, the original PB and the
almond butter each contain wheat germ for fiber, flax seed and oil for omega - 3 fats, cane
juice and honey for sweetness, and the non-vegan component of egg whites for protein (10g per 2
Tbsp serving!).
Grated zest and
juice of 1 orange 3/4 cup buttermilk 2 large eggs 3
Tbsp honey 1 stick (8
Tbsp) unsalted
butter, melted and cooled 1/3 cup apple sauce 2 cups all - purpose flour 2-1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1 cup raspberries — fresh, preferably, or frozen (not thawed) Additional — 1/3 cup sliced
almonds, for topping (optional)
300 g ground
almonds 1/4 cup orange
juice 1/2 cup date syrup 200 g frozen cherries 3/4 cup CHOC Chick cacao powder 3/4 cup CHOC Chick cacao
butter 1 cup dried apricots 1 cup desiccated coconut 1/2 cup flaked
almonds 1
tbsp psyllium husk 1 tsp cinnamon 1 tsp mixed spice 1/2 tsp ginger 1/2 tsp nutmeg
1
tbsp cashew
butter the
juice of 1/2 lemon 2
tbsp extra virgin olive oil a pinch of salt 1 garlic clove 1 tsp honey 2
tbsp almond milk
Maple
Almond Icing 1 Tbsp almond butter 1/2 Tbsp maple syrup splash of unsweetened almond milk (optional) 1/4 -1 / 2 tsp beet juice for
Almond Icing 1
Tbsp almond butter 1/2 Tbsp maple syrup splash of unsweetened almond milk (optional) 1/4 -1 / 2 tsp beet juice for
almond butter 1/2
Tbsp maple syrup splash of unsweetened
almond milk (optional) 1/4 -1 / 2 tsp beet juice for
almond milk (optional) 1/4 -1 / 2 tsp beet
juice for color
Carrot Cake and
Almond Butter Popsicles (Vegan): 4 large carrots 3/4 cup coconut milk 1/4 cup almond butter juice of 1/4 lemon cinnamon, ginger, & salt to taste 2 tbsp pure maple
Almond Butter Popsicles (Vegan): 4 large carrots 3/4 cup coconut milk 1/4 cup almond butter juice of 1/4 lemon cinnamon, ginger, & salt to taste 2 tbsp pure maple
Butter Popsicles (Vegan): 4 large carrots 3/4 cup coconut milk 1/4 cup
almond butter juice of 1/4 lemon cinnamon, ginger, & salt to taste 2 tbsp pure maple
almond butter juice of 1/4 lemon cinnamon, ginger, & salt to taste 2 tbsp pure maple
butter juice of 1/4 lemon cinnamon, ginger, & salt to taste 2
tbsp pure maple syrup
Skinny Piña Colada Ingredients 2 oz rum 1 1/2
Tbsp coconut
butter 1 cup frozen pineapple 1 1/2
Tbsp agave nectar Splash pineapple
juice, milk, or
almond milk Instructions Add all ingredients to the Magic Bullet Party Mug, screw on the Cross Blade, and blend -LSB-...]
10 soft dates, pitted 65 g
almond meal 3 eggs 1 ripe banana 4
tbsp soft
butter or coconut oil 50 g dark cocoa 1 tsp baking powder 1/4 cup orange
juice or strong coffee 1 tsp ground vanilla
For a Vegan or dairy free substitution just replace the parmesan for nutritional yeast and add an extra 2
tbsp / 30 ml lemon
juice and 1/2
tbsp / 7.5 ml of
almond butter or tahini.
1 large shallot, finely chopped 2
Tbsp coconut oil 1/2 cup
almond meal 1/4 cup organic, unsalted
butter 2 lbs organic asparagus, prepped 2 tsp olive oil 1 tsp sea salt 1/4 cup raw Parmesan cheese, freshly grated 1
Tbsp fresh parsley, chopped 1
Tbsp fresh lemon
juice