I'll make this soon with 1
tbsp almond butter for a healthy fat kick.
Not exact matches
Side Note: If your blender can not handle
almonds at all, substitute
for 1
Tbsp of unsalted
almond butter.
For streusel: 100 grams all - purpose flour 50 grams chopped
almonds 75 grams
butter cut into cubes 2
tbsp.
For the dough: 280 grams (2 cups) flour 50 grams (1/2 cup)
almond meal 200 grams cold
butter, cut into cubes 20 grams (2
tbsp.)
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.
I make something similar to this smoothie and LOVE it
for breakfast or lunch... i use chocolate
almond milk or chocolate coconut milk, bananas, peanut
butter, a
tbsp of ground
almonds or hazelnuts and a
tbsp of oat bran!!!
For the short crust pastry: 140 grams (1 cup) flour 25 grams (1/4 cup)
almond meal 100 grams cold
butter, cut into cubes 20 grams (2
tbsp.)
2 cups One Degree Organics Sprouted Spelt Flour 1/3 cup One Degree Organics Quick Oats 1 1/2 tsp double acting baking powder 1/2 tsp salt 1/4 cup + 2
Tbsp raw cane sugar 1/2 cup cold coconut
butter or coconut oil 3/4 to 1 cup
almond or soy milk 1/2 cup raspberries Coarse sugar
for sprinkling
Place 3/4 Cup + 2
Tbsp of the
almond butter, reserving the rest
for later, along with the honey in a large microwave - safe bowl and microwave until the
almond butter is smooth and melted, about 1 - 2 mins.
3
tbsp rum 30 g (1/2 dl; 1/4 cup) raisins 2 eggs (European size M; U.S. L), separated 1 1/2
tbsp granulated sugar 1/2 tsp vanilla paste OR 1/2 vanilla bean, split lengthwise & seeds scraped out pinch of fine sea salt 1,5 dl (2/3 cup) whole milk 55 g (1 dl; 1/2 cup minus 1
tbsp) all - purpose flour 15 g (1
tbsp)
butter,
for frying 15 g + 15 g (1 + 1
tbsp)
butter, to caramelize about 1/2 dl (1/4 cup) sliced
almonds 1 1/2
tbsp powdered sugar, to caramelize
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!).
chia seeds or flaxseed meal combined with 2.5
tbsp water; mix and let set
for 5 minutes to activate — 1/3 cup coconut oil, melted — 1/3 cup
almond butter — 3 TBS.
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)
Ingredients
for the batter: 1/4 cup mashed sweet potato 1/4 cup chocolate whey protein powder 1
tbsp peanut
butter (I used chocolate salted caramel by Hognuts) pinch ground cinnamon pinch ground nutmeg 3
tbsp ground
almonds 2
tbsp cocoa powder 2 tsp agave syrup small pinch sea salt 2
tbsp coconut flour 10 drops toffee flavdrops (optional)
5
tbsp vegan all - natural
butter spread (this can be swapped
for almond butter or unsalted regular
butter depending on your preference)
10 dates (soaked in warm water
for a few minutes, pitted) 1
tbsp cocoa powder 1
tbsp of
almond butter 1 tsp of coconut milk 1/4 tsp of lacuma powder (optional) a pinch of salt
almond butter For the Milkshake 2 frozen bananas 2
tbsp.
I like it best with
butter, milk and eggs but I have at times substituted: 2 cups
almond milk with a
tbsp of vinegar
for the buttermilk Flax Meal with water
for the eggs 1/2 C Coconut Oil + 1/2 C Vegetable Shortening
for the
butter.
Yields: one 9 × 5 loaf
for the dough: 2
tbsp extra-virgin, unrefined coconut
butter 1/3 cup unsweetened
almond milk 1/3 cup pumpkin puree 1/4 cup brown sugar 1 package instant dry yeast 1 cup all - purpose white flour 1 cup white whole wheat flour 1 tsp pumpkin spice mix 1/2 tsp salt
for the filling: 2
tbsp extra-virgin, unrefined coconut
butter 1/4 cup brown sugar 1/4 cup roughly chopped walnuts 1/2 cup sweetened shredded coconut In a medium cup, microwave the
almond milk and coconut
butter -LCB-
for the dough -RCB- until warm to the touch.
for the streusel 70 g (1 dl + 1 heaping
tbsp; 1/2 cup) brown rice flour 40 g (3
tbsp) light muscovado sugar pinch of salt 50 g (3 1/2
tbsp) unsalted
butter 2
tbsp almond meal Preheat the oven to 175 °C (350 °F).
3 overripe organic bananas 1/2 cup of gram flour (chickpea flour) 1/2 cup of gluten - free muesli 1/2 cup of
almond flour (or wholegrain spelt flour if you are not gluten - intolerant) 1 egg (or chia egg
for vegans) 1/2 cup of coconut sugar 1/2 cup of plant milk 1 tsp of vanilla essence or paste 1 tsp of cinnamon 1
tbsp of coconut oil 2
tbsp nut
butter (I prefer
almond or cashew) 1 tsp of gluten free bicarbonate of soda Optional: berries, fresh or frozen
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
Ingredients
for the Topping: 1 cup Namaste Gluten Free Flour 1/4 cup granulated sugar 1/3 cup brown sugar, packed 1/8 tsp (generous pinch) of salt 8
Tbsp (1 stick) cold, Dairy Free Earth balance
butter, sliced / diced with two knives 1/2 cup quick - cooking oats 1 cup sliced
almonds (or walnuts), divided
For the second sandwich, spread 2
tbsp almond butter on your toast.
4
tbsp raw cacao powder 25g dried cherries 25g fresh cherries 20g
almond flakes 100g H - PRO protein peanut
butter 100g raw coconut oil 100g raw honey Pinch sea salt 1
tbsp vanilla extract Extra cherries
for topping
PMS Bites (makes 6 bites) 6 dates, soaked in warm water
for 5 - 10 minutes (reserve the soaking water) 2 tsp of date soaking water 1 tsp of coconut oil 1 tsp of cacao or cocoa powder 1 heaping
tbsp of
almond butter (or nut
butter of your choice) a pinch of sea salt cacao nibs
for rolling the balls in (or shredded coconut, hemp seeds, chocolate chips, etc
For the crust 1/2 cup (65 g) gluten - free oat flour (buy or simply ground rolled oats in a mortar or food processor) 1/3 cup (45 g) ground
almond flour 2
tbsp corn starch 1/2 tsp sea salt 3
tbsp cold - pressed coconut oil or organic
butter 3
tbsp ice - cold water
For almond shortbreads: 1 cup (140 g) fine brown rice flour 1/2 cup (50 g) tapioca flour 1 cup (110 g) ground
almonds 1/2 cup (100 g) firmly packed blended unrefined raw sugar 14
tbsp (200 g)
butter, slightly softened Blended unrefined raw sugar or powdered sugar to dust, optional
300g
almond flour 1 tsp baking powder 100g
butter, cubed Grated zest of 1 lemon 7
tbsp honey or maple syrup 2 large eggs, at room temperature 200g spring / summer fruit (rhubarb, raspberries, strawberries), chopped into small pieces 1
tbsp icing sugar,
for dusting (optional) 1/2 tsp salt
Our
Almond Butter is made with the finest heart - healthy California
almonds and offers 6g of protein, and zero cholesterol in only 2
Tbsp * (See Nutrition Info
for Fat Content).
125g buckwheat flour 1 tsp baking powder 1/2 tsp bicarbonate of soda Pinch Himalayan salt 45g coconut palm sugar 60 ml maple syrup 5
tbsp almond milk 1 tsp vanilla bean paste 4
tbsp coconut oil and extra
for greasing 5
tbsp peanut
butter
1/4 cup granulated sugar 1/4 cup confectioner's sugar 1 cup organic, unsprayed rose petals or wild rose petals (optional) 2 cups flour 1/2 cup pistachios (shelled, peeled) or
almond slivers 1/2 tsp salt 1 cup
butter, unsalted and softened 1 tsp rosewater 2
tbsps sugar
for sanding
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 tahi
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 tahi
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.
85g (approx 3 oz)
butter (unsalted) 1 red pepper, cut into strips 225g (approx 8 oz) mushrooms, sliced 2 cloves garlic, crushed 2 red onions, chopped 225g (approx 8 oz) Arborio rice 1 tsp turmeric 600 ml (approx 2 1/2 cups) water 175g (approx 6 oz) frozen peas 3 ripe tomatoes, skinned and chopped 30g (approx 1 1/2 oz) toasted flaked
almonds (note from editor — you may wish to omit this ingredient
for younger babies) 50g (approx 2 oz) grated (low salt if possible) cheddar 2
tbsp chopped fresh parsley
1 cup of organic milk (cow, cashew,
almond, coconut, walnut, hemp etc.) 1 - 2
TBSP of healthy fat
for high heat (grass fed
butter, coconut oil, avocado oil, sunflower oil) 1/4 tsp nutmeg Instructions: Heat oven to... Read More»
2 cups white all - purpose flour and extra
for dusting 1 tsp salt 1
tbsp brown sugar 2
tbsp baking powder 5
tbsp cold vegan
butter 1 cup
almond milk Nonstick spray
I only used 3
Tbsp butter and subbed 6
Tbsp almond milk
for the rest.
Ingredients (serves 2) 4 ripe bananas, mash them 4
tbsp almond butter 2 eggs Coconut oil,
for cooking Click here to DOWNLOAD!
1
tbsp cacao powder 1 tsp acai powder 1/2 cup
almond milk (add a few extra splashes if needed) 1
tbsp almond butter (optional,
for healthy fat / creaminess) 1/2 tsp maca powder * (optional,
for extra energy)
I took 2 eggs beaten with 2
tbsp of heavy cream in
butter then i took some
almonds and piece of beef filet with 1
tbsp of mayo and
for dinner i will take beef steak with
butter, is this plan correct?
1 cup of oat flour (ground old fashioned rolled oats in a clean coffee grinder) 1 cup of
almond meal (I buy TJ's brand) 4
tbsp butter (left out and room temp
for at least 1 hour) 2
tbsp pure maple syrup 1/8 tsp sea salt
1.5 cups rolled oats, split 1/2 cup
almonds 1/4 cup nut
butter 1/4 cup
butter or coconut oil (
butter makes these hold together better
for packing in lunches, etc.) 1/3 cup honey 1/2 tsp salt (omit if your nuts or nut
butter are salted) 1
Tbsp chia seeds (or flax) 1/2 cup brown rice cereal 1/4 cup sunflower seeds, toasted 2
Tbsp sesame seeds 1/2 cup dried blueberries
Ingredients
for 12 large / muffin size chocolate protein peanut
butter cups 2.5 scoops (50 g) chocolate protein powder 2 tbsp pure unsweetened cocoa powder Stevia (add to taste) 240 ml (8 oz) water (or almond milk, low fat milk) 12 teaspoons Peanut Butter (all na
butter cups 2.5 scoops (50 g) chocolate protein powder 2
tbsp pure unsweetened cocoa powder Stevia (add to taste) 240 ml (8 oz) water (or
almond milk, low fat milk) 12 teaspoons Peanut
Butter (all na
Butter (all natural)
2 cups Daiya shredded cheddar cheese 2 cups Daiya Pepper Jack cheese 1/2 cup Daiya cheddar cheese (
for top of mac dish) 1 cup of Vegan Parmesan Cheese 3 cups of plant milk (I used
Almond) 4
Tbsp of Vegan
butter (I used Earth Balance) 1/2 cup of Vegan bouillon broth 4
Tbsp Flour all purpose 1/4
Tbsp hot sauce 1 pound of Muellers Campanella noodles (Elbow works just as well) salt and pepper to taste
1
Tbsp Bragg's Liquid Aminos 2 tsp raw
almond butter 1/2 tsp raw honey 1 tsp sesame oil 1/2 tsp hot sauce 2 cups water (more / less
for steaming) 1 lb organic asparagus, prepped and sliced on the diagonal into 2 inch pieces 2 tsp sesame oil 1 tsp sesame seeds 1 1/2 tsp sake 2 tsp fresh ginger, minced or pressed 2 garlic cloves, minced or pressed 1/2 tsp sea salt 1/4 tsp white pepper
-1 1/2 cups barley * -3 cups water / homemade vegetable broth -1 red onion, chopped (http://nutritionfacts.org/video/carrots-vs-baby-carrots-2/)-2 cloves garlic, minced (http://nutritionfacts.org/video/1-anticancer-vegetable/)- 1/2 inch piece of fresh gingerroot, minced -4 carrots, diced -1 large sweet potato, cubed - jar strained tomatoes -1 tsp cumin - pinch cayenne pepper -2
tbsp unsalted peanut or
almond butter - chopped peanuts /
almonds for garnish - sea salt and black pepper to taste
vanilla extract 1
Tbsp (15 g) mini vegan chocolate chips
For the banana nut sauce: 1
Tbsp (16 g) nut
butter *** other half of the banana small splash of
almond milk
1 C
almond flour 2 eggs 1/4 C water 1
Tbsp honey 1 tsp vanilla extract pinch of cinnamon and salt coconut oil,
butter, or ghee
for cooking
Ingredients (makes one jar) Mason jar 1/3 cup berries (raspberries, blueberries, blackberries work best) 1/2 cup yoghurt (greek, coconut or goats kefir) 1/4 tsp vanilla bean powder or a scrape of a vanilla bean 1/2 tsp stevia 1/4 cup muesli or granola 1 tsp chia seeds 1/2 tsp flax seeds 1 tsp pepitas 1
tbsp activated buckinis shredded coconut
tbsp pomegranate seeds Spoonful or two of your favourite nut
butter (I use
almond or rawtella
for these) Ok so these things are incredibly easy to make.
1
Tbsp salted
butter 2 cups of caramel candies Large pot (I used medium - sized pot
for 1 cup caramels) Wood spoon Measuring cup Milk, cream or sugar (optional) Favorite toppings (e.g., slivered
almonds, coconut, toffee, m & m's, cinnamon, etc..)