When cookies are completely cool, dollop 1
teaspoon of almond butter onto half of the cookies and top with the remaining cookies to form sandwiches.
Take your classic bowl of oats to the next level by adding a scoop of chocolate - flavored protein powder and one
teaspoon of almond butter.
I also used coconut oil instead of butter, along with a handful of flax seeds,
a teaspoon of almond butter, and a tlbs of mango syrup as my raw honey was coming to an end... Taste awesome!
This is chocolate Shakeology mixed with 1 cup skim milk, 1 cup frozen blueberries, and 2
teaspoons of almond butter.
Never been disappointed in the least by any of your recipes, they've even conquered my boyfriend who's a die - hard meat - addict, so thank you so much for helping me to get him there, slowly...;) And by the way, he hates it when the peanuty / almondy flavor is too strong, which is kind of the point in a pad thai, so I tweaked your recipe a bit by replacing the peanut butter by one avocado and a few
teaspoons of almond butter, it made the trick in terms of texture and met the overwhelming approval of everyone around the table!
Not exact matches
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
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.
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
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.
Puree the
almond butter, garlic, lime juice, tamari, honey, sesame oil, 1
teaspoon salt, and 1/4 cup water in the bowl
of a small food processor.
1 1/2 cups whole - wheat all - purpose flour 1
teaspoon baking powder 1 pinch
of salt 2 large bananas 1 tsp vanilla extract 1/2 cup
almond butter 1/4 cup brown sugar 1/2 cup sugar 3/4 cup vegan chocolate chips
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.
;) Orange berry financiers adapted from the always delicious Simply Bill 3/4 cup (105g) icing sugar, sifted finely grated zest
of 1 large orange 3/4 cup (75g)
almond meal (finely ground
almonds) 1/3 cup (46g) all purpose flour pinch
of salt 5 egg whites 100g unsalted
butter, melted and cooled 1
teaspoon vanilla extract 1/4 cup (35g) blueberries, fresh or frozen (unthawed) 1/4 cup (30g) raspberries, fresh or frozen (unthawed) icing sugar, extra, for dusting In a large bowl, place the orange zest and the sugar and rub them together with your fingertips until sugar is fragrant.
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 unsalted
butter 2 large sprigs
of rosemary, cut in half 1 1/3 cups powdered sugar, sifted 1/2 cup
almond flour or finely ground blanched
almonds 1/3 cup finely ground corn flour 1/4
teaspoon salt 4 large egg whites
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
Since I didn't have all
of the ingredients I made a couple
of changes — I used
almond butter (Artisana raw organic) instead
of almond flour (same quantity), i used a full
teaspoon of cinnamon and baking powder, I added 1/4 cup
of chopped walnuts.
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
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.
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
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-...]
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
1 cup
of old fashioned rolled oats (I use gluten free organic) 2/3 cup
of toasted coconut flakes 1/2 cup
of nut
butter (
almond, peanut — whatever you have on hand) 1/3 cup
of agave, maple syrup or honey 1.5
teaspoon vanilla extract 1 tablespoon
of protein powder (I used vanilla Designer Whey) 1/4 cup
of fiber cereal Chocolate chips (I used dark chips)-- amount is up to you 1/4 to 1/2 cup
all - purpose flour 1/2
teaspoon baking soda 1/2
teaspoon salt 8 tablespoons (1 stick) unsalted
butter, melted 1/2 cup firmly packed light brown sugar 1 large egg 1/2
teaspoon vanilla extract 3/4 cup mini semisweet chocolate chips 1/2 cup finely chopped walnuts (pecans,
almonds, cashews, hazelnuts or any other nuts
of your choice) 1/2 cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit
of your choice can be used as an alternative)
ingredients LIGHTENED UP CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4 cup all - purpose flour (plus 2 tablespoons) 1/4 cup whole wheat flour (plus 2 tablespoons) 1/3 cup oat bran 1/4 cup
almonds (skin on, finely crushed) 1
teaspoon baking powder 1/2
teaspoon baking soda pinch
of cinnamon 1/3 cup non-fat Greek yogurt (vanilla or plain) 1/2
teaspoon vanilla extract 3 tablespoons margarine or
butter (melted, cooled) 1 egg separated 1/4 cup unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup dark chocolate chips 1 tablespoon unsweetened vanilla
almond milk
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
Loved it, the texture reminded me
of old fashioned
butter pound cake so this time I added 3
teaspoons almond extract, 1/3 C coconut flour, and 3/4 C chopped pecans.
3/4 cup unsalted
butter 1/2 cup sugar The grated zest
of one lemon Pinch
of cinnamon 1 large egg yolk 1
teaspoon pure vanilla extract 1 cup All - Purpose Flour 3/4 cup
almond flour 1/4
teaspoon salt Raspberry jam for filling Confectioners» sugar for dusting You'll need two baking sheets lined with Silpat mats or parchment paper.
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-...]
1 (15 - ounce) box gluten - free yellow / vanilla cake mix (heaping 2 cups) 5 tablespoons unsalted
butter, chilled, or non - hydrogenated vegetable shortening 1 extra-large egg, room temperature 1/3 cup
almond milk or milk
of choice 1
teaspoon pure vanilla extract 1/2
teaspoon pure lemon flavoring (not lemon juice)
1 1/4 cup
of oats 1/2 cup
of ground
almonds 1/2 cup
of pumpkin puree 2 tablespoon
of coconut oil — melted 3 tablespoons
of runny
almond butter 5 tablespoons
of maple syrup or agave nectar 1 tablespoon
of milled flaxseeds + 3 tablespoons
of water 1/2
teaspoon of baking soda 1/2
teaspoon of bicarbonate
of soda 1/2
teaspoon of cinnamon powder 1/4
teaspoon ground cloves 1/4
teaspoon ground nutmeg a pinch
of sea salt 50gr
of Mia Cranberry Chocolate chopped into small pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, chopped
1 cup
of steamed and frozen sweet potatoes 1/2 cup
of almond milk 1/2 avocado 1 tablespoon
of carob powder 1
teaspoon of maca powder 1/2 tablespoon
of vanilla protein powder (you can leave this out or just add a dash
of vanilla powder) 1 tablespoon
of hazelnut
butter (
almond butter will work as well) a pinch
of sea salt 1 capsule
of Garden
of Life Mood +
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
* I weighed my canned potatoes - a whole can is 5 points - the
almond milk was 0 and the
teaspoon of butter is 1 point, so each serving is 3 smart points.
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