Blend together 1/2 -1 sliced avocado, 1 teaspoons cinnamon, 1 - 2 scoops of organic whey or vegan protein, 4 - 6oz full fat coconut milk, 1 - 2
teaspoons almond butter, 1 - 2 teaspoons carob or cocoa powder, and a dash of natural vanilla extract or vanilla powder.
5 tablespoons Tessemae's Zesty Ranch 3
teaspoons almond butter 2 bunches Tuscan kale, ribs & stems removed, leaves chopped (about 4 cups) 1/2 cup toasted chopped pecans 1 small zucchini, trimmed and thinly sliced lengthwise on a mandolin 2 cups cauliflower florets, thinly sliced on a mandolin 1 cup red and yellow grape tomatoes, halved 1 cup trimmed baby arugula 2 cups cooked sliced chicken breast and / or thighs
1 heaped
teaspoon almond butter (or any nut butter) otherwise if you don't have nut butter you can leave this out
Ingredients For the almond - thyme «cheese» (quantities for 1 cup) 1 cup peeled almonds, soaked in cold water for at least 2 hours (in the fridge) juice of 1/2 a lemon a pinch of whole sea salt 1
teaspoon almond butter (from untoasted almonds) fresh chopped thyme, to taste For the pizza base 1 cup wholemeal wheat -LSB-...]
I like Nuzest, ground flax seeds, chia seeds, nuts, nut butter (I use about 1 1/2
teaspoon almond butter), pomegranate seeds for topping
Not exact matches
My ratio is 2T
almond butter to 1.5
teaspoons coconut oil.
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
1 cup pumpkin seeds — ground into flour in a food processor 1 cup brown rice flour 1/2 cup gluten free oat flour 1/4 cup tapioca starch 2
teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2
teaspoon salt 6 tablespoons
almond butter 5 tablespoons pistachio
butter 5 tablespoons ghee 1/2 cup honey or 3/4 cup coconut sugar 1 vanilla bean — seeds scraped out 3/4 cup powdered coconut sugar — for dusting
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)
Ingredients: 2 tablespoons hemp protein powder 1
teaspoon maca powder 2 tablespoons peanut
butter 1 cup
almond milk or milk 1 cup ice 1
teaspoon honey
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 tablespoons buttermilk (this is important; it helps with the airiness) 3 tablespoons vanilla brown rice protein pow (I used Growing Naturals protein pow) 4 tablespoons Cinnamon roll flavored whey protein powder (could sub with vanilla whey) 6 egg whites 1/3 cup
almond milk (could sub with any milk) 6 tablespoons amaranth flour (again, feel free to sub this with oat flour, ground oats, quinoa flakes, or
almond butter) 1/2 tablespoon baking powder 2 tablespoons cinnamon 1
teaspoon vanilla essence
3/4 cup (1 1/2 sticks) unsalted
butter, room temperature, plus more for pan and parchment 2 1/3 cups cake flour, plus more for pan 2 1/2 cups (10 ounces) fresh cherries, pitted and halved 1/4 cup plus 1 1/3 cups sugar 1 1/2
teaspoons baking powder 3/4
teaspoon salt 1/2
teaspoon baking soda 3 large eggs, room temperature 2
teaspoons almond extract 1 1/2
teaspoons finely grated lemon zest 1 cup well - shaken buttermilk Powdered sugar 1/4 cup sliced
almonds, toasted
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
Almond Tart Crust 1 1/4 cups (155 grams) all - purpose flour 1/2 cup (60 grams) sliced
almonds 1/4
teaspoon salt 2 tablespoons granulated sugar 8 tablespoons (115 grams) cold
butter, cubed 1 large egg 2 tablespoons ice water
Vanilla
butter rounds slightly adapted from Big Fat Cookies 2 3/4 cups (385g) flour 1/2
teaspoon baking powder 1/4
teaspoon salt 1 1/2 cups (340g / 3 sticks) unsalted
butter, at room temperature 1 cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2 1/2
teaspoons vanilla extract 18 whole unblanched (with skins)
almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set aside.
Teff Cacao Peanut
Butter Mini Muffins 1/3 cup peanut butter 1/3 cup Anthony's Organic Extra Virgin Coconut Oil, softened 1/4 cup maple syrup 2 tablespoons almond milk 2 tablespoons Anthony's Chia Seeds 1/4 cup Anthony's Teff Flour 2 tablespoons Anthony's Coconut Flour 1-1/2 tablespoons Anthony's Cacao Nibs 1/4 teaspoon baking soda 1/4 teaspoon s
Butter Mini Muffins 1/3 cup peanut
butter 1/3 cup Anthony's Organic Extra Virgin Coconut Oil, softened 1/4 cup maple syrup 2 tablespoons almond milk 2 tablespoons Anthony's Chia Seeds 1/4 cup Anthony's Teff Flour 2 tablespoons Anthony's Coconut Flour 1-1/2 tablespoons Anthony's Cacao Nibs 1/4 teaspoon baking soda 1/4 teaspoon s
butter 1/3 cup Anthony's Organic Extra Virgin Coconut Oil, softened 1/4 cup maple syrup 2 tablespoons
almond milk 2 tablespoons Anthony's Chia Seeds 1/4 cup Anthony's Teff Flour 2 tablespoons Anthony's Coconut Flour 1-1/2 tablespoons Anthony's Cacao Nibs 1/4
teaspoon baking soda 1/4
teaspoon salt...
1/4 cup creamy
almond butter 1/4 cup maple syrup 1/4 cup coconut oil, melted 1
teaspoon pure vanilla extract 2 tablespoons light brown sugar, packed 1/4
teaspoon ground cinnamon 1/2
teaspoon Kosher or sea salt 2 1/2 cups old - fashioned oats 1 1/2 cups unsweetened flaked coconut 1 cup roughly - chopped raw
almonds 4 ounces bittersweet chocolate, finely chopped
Ingredients 1/2 cup
butter 1/2 cup cream cheese 1/2 cup sugar (or Xylitol) 1 egg 2 Tablespoons Vanilla Extract (or
Almond like my «error») 1 Tablespoon water 1-1/2 cup flour 1
teaspoon baking soda 1
teaspoon salt 1 cup blueberries 1/2 cup white chocolate chips 1/4 cup dark chocolate chips
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)
Almond Crumble 4 tablespoons (60 grams)
butter, room temperature 1/4 cup (50 grams) brown sugar, packed 1/2
teaspoon ground cinnamon 1/4
teaspoon salt 1/2 cup (60 grams) all purpose flour 1/2 cup (45 grams) old fashioned oats 1/2 cup (60 grams) sliced or chopped
almonds
1 + 1/4 cup dates, pitted and roughly chopped 1/4 cup
almond butter 2 tablespoon maple syrup 1
teaspoon vanilla 1 tablespoon coconut oil 1/4
teaspoon sea salt 2 - 3 tablespoon unsweetened
almond milk
1 cup flour 1/4 cup flaxseed meal 2
teaspoons cinnamon 2
teaspoons nutmeg 1/2
teaspoon baking soda 1/2
teaspoon baking powder 1/4
teaspoon salt 1/2 cup unsalted
butter, softened 1/2 cup white sugar 1/2 cup brown sugar, lightly packed 1 egg 2
teaspoons vanilla 1-1/2 cups rolled oats 1/2 cup dried cranberries 1/3 cup coconut 1/3 cup slivered
almonds
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
1 1/2 cups all - purpose flour 2 tablespoons cornstarch 1/4
teaspoon ground cinnamon 1/2
teaspoon baking powder 1/4
teaspoon baking soda 1/2
teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted
butter, softened to room temperature 1/2 cup dark brown sugar 1/2 cup granulated sugar 2 large eggs, room temperature 2
teaspoons pure vanilla extract 1/4
teaspoon almond extract 1 cup buttermilk, room temperature 4 - 6 plums, * halved and pitted (I used empress plums) 1/4 -1 / 3 cup confectioner's sugar, for topping
Gluten - Free Vanilla Wafers 1/3 cup Anthony's Coconut Sugar 1/2 cup cold
butter, chopped 1 egg 2
teaspoons vanilla extract 1/2 cup Anthony's Cassava Flour 1-1/2 cups Anthony's Blanched
Almond Flour 1/4
teaspoon salt 1/4
teaspoon baking soda Preheat oven to 350 ° Fahrenheit and grease a large baking sheet.
;) Cocoa - marzipan pound cake slightly adapted from here 1 1/2 cups (210g) all - purpose flour 1/2 cup (45g) unsweetened Dutch - process cocoa powder 1
teaspoon baking powder 1/4
teaspoon table salt 3/4 cup (200g / 7 ounces)
almond paste — I used homemade, recipe here 1 cup (200g) granulated sugar 1 cup (226g / 2 sticks) unsalted
butter, at room temperature 2
teaspoons Amaretto 1
teaspoon vanilla extract 4 large eggs, room temperature 1/2 cup (120 ml) whole milk, room temperature 1/2 cup sliced
almonds (optional) Preheat oven to 160 °C / 325 °F.
1 tablespoon ground chia seeds 3 tablespoons water 1 cup creamy
almond butter 5 tablespoons cocoa powder 6 tablespoons coconut sugar 2 tablespoons pure maple syrup 1
teaspoon vanilla extract 1/2
teaspoon baking soda 1/4
teaspoon salt 3/4 cup dark chocolate chips
: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.
Coffee Cake with Caramel Frosting Cake: 3 eggs 1/3 cup Anthony's Coconut Oil, melted 1/3 cup Anthony's Coconut Sugar 1/4 cup
almond milk 1 cup Anthony's Almond Flour 1/3 cup Anthony's Cassava Flour 3 tablespoons Anthony's Instant Coffee 1 teaspoon vanilla extract 1/2 teaspoon baking soda Caramel Frosting: 1/4 cup unsalted butter 1/3 cup full - fat coconut milk 1/3 cup Anthony's Coconut Sugar 1
almond milk 1 cup Anthony's
Almond Flour 1/3 cup Anthony's Cassava Flour 3 tablespoons Anthony's Instant Coffee 1 teaspoon vanilla extract 1/2 teaspoon baking soda Caramel Frosting: 1/4 cup unsalted butter 1/3 cup full - fat coconut milk 1/3 cup Anthony's Coconut Sugar 1
Almond Flour 1/3 cup Anthony's Cassava Flour 3 tablespoons Anthony's Instant Coffee 1
teaspoon vanilla extract 1/2
teaspoon baking soda Caramel Frosting: 1/4 cup unsalted
butter 1/3 cup full - fat coconut milk 1/3 cup Anthony's Coconut Sugar 1 cup...
In a large bowl, beat the cake mix, water,
butter, 1/2
teaspoon almond extract, eggs and pudding mix with and electric mixer until smooth.
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.
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.
2 tablespoons
butter, ghee, or coconut oil 3 eggs 3/4 cup whole milk or coconut milk 1/2 cup
almond flour 1/4 cup arrowroot powder 2 tablespoons coconut sugar or honey 1/2
teaspoon vanilla extract 1/8
teaspoon unrefined sea salt 1/2 cup fresh or frozen organic blueberries
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
Ingredients 2 Tb earth balance or non-dairy spread or
butter 2 Tb canola oil 1/2 cup whole - wheat pastry flour 1/2 cup
almond meal 1 1/2
teaspoons baking powder 1/2
teaspoon salt 1 cup
almond or soy milk 1/4 cup sugar 1
teaspoon vanilla extract 3 ripe but firm peaches, (about 1 pound), pitted and sliced into eighths, or 3 1/2 cups frozen 2 cups (1 pint) fresh or frozen blueberries
1 1/4 cups whole wheat flour 1/4 cup old fashioned oats 1/4 cup sliced
almonds 1
teaspoon baking powder 1/2
teaspoon baking soda 1/2
teaspoon salt 8 tablespoons (1 stick) unsalted
butter, softened 3/4 cup brown sugar 1 egg 1
teaspoon vanilla 3/4 cup chocolate chips 1
teaspoon orange zest (optional)
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.
4 cups old fashioned oats 1/2 cup slivered
almonds 1/4 cup ground flaxseed 1/2 cup sunflower seeds 1/2 cup sweetened raw coconut flakes 1/2
teaspoon + 1/4
teaspoon salt 1/4 cup coconut oil 3 tablespoons
butter 1/4 cup honey 1/4 cup light brown sugar 1/2
teaspoon vanilla extract 2/3 cup dried cherries, chopped 1/2 cup white chocolate chunks or chips