Sentences with phrase «tbsp almond milk»

I subbed chia gel for the eggs and 2 TBSP Xylitol plus 2 TBSP almond milk for the honey.
To make a simple caramel, melt together 1/2 cup brown sugar, 1/4 cup earth balance vegan butter, and up to 2 TBSP almond milk until the perfect consistency is reached.
I only used 3 Tbsp butter and subbed 6 Tbsp almond milk for the rest.
2 tbsp peanut butter 1 tbsp coconut sugar (or granulated stevia if you want to go lower - carb) 1 tbsp agave syrup 1 tbsp almond milk or water 1/8 cup of ground almonds 2 mini bars of sugar - free milk chocolate + a square of 90 % dark chocolate
1 heaping Tbsp coconut flour 1 heaping Tbsp cocoa powder 1 Tbsp almond milk (or coconut) 1/2 Tbsp honey 1 tsp pure vanilla extract 1 egg
3 chopped and frozen bananas 1 1/2 cup fresh cherries frozen for a few hours 1 tsp vanilla extract 1 tsp coconut sugar (I used The Groovy Food Company coconut sugar) 2 tbsp almond milk
Cake 1/2 cup vegan butter 1/2 cup + 2 tbsp almond milk 3/4 cup punkin ale 2 tsp pure vanilla extract 2 tsp ground cinnamon 3/4 tsp fine sea salt 1 tsp baking soda 1/2 tsp baking powder 1 cup cane sugar 3/4 cup special dark cocoa powder 1 1/2 cup unbleached flour 1/2 cup soft silken tofu
Chocolate, Blueberry and Banana Ice Cream Cake: 2 perfectly ripe avocados 4 tbsp raw cacao 4 tbsp maple syrup or soaked dates 2 tbsp almond milk 1 tsp cinnamon
Slowly add prepared flaxseed meal and 1/2 cup + 1/2 tbsp almond milk and stir with fork until a soft dough is formed.
Ingredients: 2 eggs 1 Tbsp almond milk 2 tsp Parmesan cheese 1 Tbsp butter 2 Tbsp onion, chopped 1/2 avocado, diced Salt Pepper Sushi nori seaweed sheet, thinly cut (optional)
1 lb chorizo sausage 1 bag sweet potato chips 1/4 c cilantro, chopped 1/4 head red cabbage, cut into thin shreds 1/2 c cherry tomatoes, diced 3 oz goat cheese 2 tbsp almond milk
1/8 cup whey protein (I used our awesome one - ingredient Pow whey) 1/8 cup ground hazelnuts (could also use ground almonds) 1 tbsp almond milk (enough to bind the ingredients into a dough) 2 tbsp chocolate nut butter spread (note: I used Meridian's new chocolate hazelnut spread!!!! If you don't have it, you can just use any chocolate - flavoured spread or Nutella but consider getting it if you can, it's really good!)
2 large sweet potatoes, peeled and cut into chunks 1 egg york (Omit if you are allergic to eggs) 2 Tbsp butter 4 Tbsp sugar, such as coconut sugar 2 Tbsp almond milk 1/2 tsp Cinnamon powder
To make the caramel sauce: 4 tbsp almond milk, warmed in pan, add 1 tbsp Date Nectar and mix until combined.
Ingredients: 1 Tbsp olive oil 1/2 large onion, chopped 2 cups shiitake mushrooms, chopped 1/3 cup shelled edamame, cooked 1 small carrot, chopped 1/2 tsp Italian herbs 5 organic eggs 2 Tbsp almond milk or other milk Salt and pepper to taste 1 green onion, sliced (optional)
Roasted Pepper Sauce: 2/3 cup roasted peppers in a jar 1 Tbsp almond milk or other milk 1 tsp Dijon mustard 1 -2 tsps raw sugar or other sweetener Salt and pepper to taste
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
1 large ripe avocado 5 Tbsp raw cacao powder 5 Tbsp pure maple syrup, rice syrup, coconut nectar or raw honey 2 Tbsp almond milk (or milk of your choice) 1 tsp vanilla powder 2 pinches of himalayan pink salt 3 Tbsp raw cacao butter (or cold pressed extra virgin coconut oil) 1 punnet fresh cherries (raspberries or strawberries)
Hey, I've tried subbing it with 2 tbsp coconut flour and 2 tbsp almond milk, but it didn't quite come out the same.
Ingredients, makes 20 - 25 oreos: Cookie dough: 1 1/2 cup dates3 / 4 cup brown rice flour1 / 3 cup high - quality cacao powder3 - 6 tbsp almond milk (or any other plant - based milk) 2 tbsp soft coconut butter (can use almond butter or coconut cream *) 1 tsp vanilla essence1 / 2 tsp salt1 / 2 tsp baking powder.
2 cups almond meal or flour 1/4 tsp salt 1/4 tsp baking soda 6 tbsp melted coconut oil 4 tbsp honey 2 tsp vanilla extract 2 tbsp almond milk 1/2 cup dark chocolate chips
-- 2 tbsp Indigo Herbs Maca Powder — 1 cup Sukrin almond flour — 2 tbsp Sukrin coconut flour — 1 egg — 3 tbsp Sweet Freedom dark fruit syrup — 3 tbsp almond milk — 1 tsp baking powder — 1 tsp vanilla extract — 1 tbsp Nutri Seed Raspberry powder — Cup of fresh raspberries (optional or add another tbsp of raspberry powder)-- 2 passionfruit — Half cup pumpkin seeds
Almond tahini sauce 1 tbsp tahini sauce 2 tbsp extra virgin olive oil juice of a 1/2 lemon 3 tbsp almond milk 1 clove of garlic, pressed 1 tsp honey
1 large ripe avocado 5 Tbsp raw cacao powder 5 - 7 Tbsp pure maple syrup 1 Tbsp almond milk (or milk of your choice) 1 tsp vanilla powder 2 pinches of himalayan pink salt (or sea salt) 2 Tbsp raw cacao butter (or cold pressed extra virgin coconut oil)
1 3/4 cup One Degree Organics Sprouted Spelt Flour 1/3 cup raw cane sugar 1/4 tsp salt 1/2 cup cold coconut oil 1/3 cup + 2 Tbsp almond milk 1/4 cup apricot preserves 3 large Bartlett pears, thinly sliced 2 Tbsp raw cane sugar, for sprinkling
Dough 1/2 cup vegan butter 1/2 cup powdered cane sugar 1 tsp unsulphured molasses 1 1/2 tsp pure vanilla extract 2 tbsp almond milk 1/4 cup pumpkin puree 1/4 tsp baking soda 1/2 tsp fine sea salt 1 1/2 cups unbleached flour
1/3 cup organic rolled oats 2/3 cup purified water 5 - 6 tbsp almond milk 1 tbsp coconut oil 1 banana, sliced 1 tbsp almond or hazelnut butter Desiccated coconut Hemp powder Maca powder Handful blueberries Pumpkin seeds Acacia honey or maple (optional)
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
Vanilla Buttercream Frosting 1/2 cup butter or dairy - free spread, softened 2 — 2 1/2 cups powdered sweetener 1/2 tsp vanilla extract 2 tbsp almond milk or heavy whipping cream
1 heaping packed cup of Arugula, aka Rocket leaves 1/4 cup Pine Nuts 3 Tbsp Almond Milk 1/4 tsp Salt 1/4 tsp Black pepper 1/8 tsp Nutmeg
You can get HERE and here) 1 tbsp of almond flour 1 tsp cinnamon 1 tbsp ground flaxseed 3 tbsp almond milk 1/2 banana, mashed 1 tsp baking powder Toppings: coconut oil, blueberries and nuts Coconut oil — for cooking
Ingredients: 1 1/2 c raw almonds 2/3 c goji berries (soaked and drained) 1/4 c coconut, unsweetened, shredded 2 tsp vanilla extract 1 1/2 c pumpkin puree, 100 % pure 3/4 c prunes 5 TBSP almond milk, unsweetened 2 tsp cinnamon 2 tsp vanilla extract 1/2 tsp pumpkin pie spice 4 TBSP warmed, liquid coconut oil Instructions: Crust: Grind the almonds... Read More»
2 tbsp spelt flour 2 tbsp almond meal 3 tbsp protein powder (I used Garden of Life Raw Vanilla Protein) 1/2 tsp baking powder pinch of salt 1/2 tsp chia seeds 1 tbsp shredded unsweetened coconut 1 egg 2 - 4 tbsp almond milk
Prep Time: 3m Cook Time: 6m Serves: 1 Ingredients 1 scoop Vanilla Premium Protein 1/2 cup Egg Beaters 1 tbsp almond milk (unsweetened) 1/2 tsp vanilla extract 2 tbsp frozen blueberries Instructions Place skillet over medium heat and generously coat with cooking spray.
I kept the batter as thick as possible (about 3 tbsp almond milk) and then made one pancake after another, adding a little extra milk until finally, the last, perfect pancake turned out just right.
Also it says 4 tbsp almond milk, divided but the instructions don't say how much to use in the two applications.
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