Sentences with phrase «together cashew butter»

If you'd like to add a little extra flair to these muffins and don't need them to be nut - free, prepare the cashew glaze by stirring together the cashew butter, maple syrup and lemon juice.

Melt together the cashew butter, syrup and coconut oil, then add this mixture, along with the date paste, in the dry ingredients and stir until well combined.

Beat together cashew butter, syrup, pumpkin, banana and vanilla in a large bowl.

Beat together cashew butter, syrup, molasses and banana in a large bowl.

Beat together cashew butter, syrup, lemon juice and banana in a large bowl.

You just have to beat together the cashew butter with a flax egg and some maple syrup, add in your flour, baking soda and salt, roll»em up into balls and your cookie base is done!

In a medium bowl, whisk together the cashew butter, agave, tamari, as much or as little of the sambal as you'd like, the juice from half of the lime, and 2 tbsp warm water.

For icing I mixed together cashew butter maple syrup and coconut oil

Not exact matches

In a separate bowl, stir together all ingredients with a spatula (cashew butter, maple syrup, baking powder, salt, and «flax egg»).

Meanwhile... Make the crust: — Mix together almond and cashew meal (or whatever you have) with a mix of honey and coconut oil (or you can just do one or the other or butter — I like the mix because then it's sweet but not too sweet) until it is a sticky dough consistency — Press into the pie pan and chill until you're ready for it — Pour in the hot blueberry mixture — stir in some fresh blueberries for fun!

The dough for these Cashew Butter Ginger Cookies comes together quickly.

In a large bowl, whisk together the eggs, cashew butter, 1/4 cup coconut sugar, and vanilla extract.

In a large mixing bowl whisk together the nut butter, maple syrup, brown sugar, cashew milk, sunflower oil, and vanilla.

I added crushed cashews, shreded coconut and a little homemade cashew butter in the food processor and mixed it all together.

In a large bowl, whisk together the eggs, coconut sugar, molasses, vanilla, cashew butter, and coconut oil until very smooth

This Homemade Vanilla Cashew Butter is creamy and sweet and comes together in minutes using a high - speed blender.

Cashews, coconut butter, and a hint of maple syrup blend together to create a cream cheese like spread — the perfect compliment to our Gluten Free Carrot Cake Cupcakes.

Mix together the softened coconut oil, cashew butter, cocoa and vanilla until totally smooth.

I make a paste of dried cherries, raw cocoa nibs and cashew butter and put a spoonful inside the pitted date, pinch the sticky date together to seal.

Beat the semolina and butter mixture into the egg yolks, then fold in the stiffly beaten egg whites followed by the cashews, pumpkin preserves, nutmeg, cardamom, cloves, cinnamon, golden syrup, lime rind and essences and mix well together.

Notes: This is my new go - to ice cream base — cashews + cacao butter + coconut milk work together to create a luscious texture that blows any other ice cream I've ever made outta the water.

Fab flavour combos, orange white choc and cranberry always go great together — I also used raw honey in place of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As for those of you who wanted to know about the white choc chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy — simply combine pure raw cacao butter (gently melted) with a pinch of celtic salt, a little extract of vanilla and some raw cashew butter, then freeze in a suitable container before breaking into chunks!!!!! yummy You can make dark chocolate chips even easier by melting pure coconut oil and stirring in a little vanilla, honey and raw cacao powder before freezing!!!

I made them with cashew butter instead and they turned out great — a little mushy so I put them in the freezer for future eating — hoping they will stay together a little better.

To make dressing: In a small bowl, whisk together tahini, tamari, agave, cashew butter, lime juice, grated garlic, ginger and chili oil.

The mould I used made six half - eggs and it's useful to have a blender for the cashew nut cream, however if you don't have a blender you can substitute the nuts and cacao butter for nut butters (almond, peanut etc.) from your cupboard and simply stir your ingredients together with a spoon.

On the stove or in the microwave, heat cashew butter, brown rice syrup, and vanilla until they can be stirred together completely, with no chunks of cashew butter remaining, about 2 minutes.

In a large bowl, whisk together egg, almond or cashew butter, pumpkin puree, coconut sugar and vanilla.

Once the cashews have been soaked, place them in your blender or food processor together with some filtered water and melted coconut oil, and then blend well until you get a thick and creamy cashew butter.

Butter + cashew butter + coconut sugar creamed together is almost good enough to stop right then and Butter + cashew butter + coconut sugar creamed together is almost good enough to stop right then and butter + coconut sugar creamed together is almost good enough to stop right then and there.

In a small bowl, blend the lime zest, juice, cashew butter, sesame oil, rice vinegar, garlic and ginger together.

The other option would be to make no - bake cashew butter granola bars — using unsweetened cashew butter to bind the ingredients together — and you could also add pumpkin seeds, some salt, and add some dried herbs as well.

Melt the coconut butter, cashew butter, coconut oil and syrup together in a small saucepan.

Açaí, banana, strawberry, dates, peanut butter, and housemade cashew milk blended together and topped with hempseed granola, fresh strawberry, banana, and agave nectar.

In an electric mixer, fitted with the paddle attachment, cream together the butter and cashew butter.

Cashew butter makes a creamy base that ties it all together.

The cashew butter adds that extra layer of creaminess to really tie it all together.

Add cocoa powder, hazelnut butter and coconut oil to cashew mixture and blend all together, scraping down again, until mixture is uniformly combine.

Blend all ingredients together in a high powered blender: hot brewed herbal coffee, cashew butter, tahini, cardamom, cinnamon, dates and reishi mushroom powder.

For the top layer, blend the dates, pumpkin puree, peanut butter, cashews, cinnamon and almond milk together.

Oats, honey, cashew butter (or any nut butter) come together to make a super simple snack that will power you through your day - guilt free.

Put in your cashew nut butter, raw coconut oil and vanilla extract and mash together.

To make the glaze just mash the coconut oil and cashew nut butter together.

Get the rest of the blended cashews (or cashew butter and some non dairy milk) add in the coconut oil, the tahini, the creamy coconut (or the creamed one you've made into a paste) and either one large banana or two medium ones and blend together - or really really really really mash LOTS!

Add the walnuts, pumpkin seeds, cashews, coconut butter, maple syrup, vanilla extract and sea salt, and pulse until everything comes together in a mixture, scraping down the sides of the bowl as needed.

When they're ready, mix the cashew butter and honey together.

In a high speed blender or regular blender, blend together the coconut milk, eggs, ghee, and cashew butter until smooth.

(It's easier if you gently melt the coconut oil and cashew butter together first, then whisk in to everything else.)

Whisk together the eggs, coconut oil, milk, cashew butter and vanilla extract.

Cashew butter works great in these bars because collagen baked goods need a little extra help holding together, and nut butters are better at binding than butter or oil.

To make the flaky base layer: • combine cashew butter with coconut flour and salt, mix well • add in maple syrup and use your hands to incorporate it into the mixture • the dough should stick together well but it should not be sticky • note: coconut flour quickly dries out the dough so make sure to work fast (see step 3 below); add in a drop or two of water if the dough starts crumbling easily