Remove from freezer and add 1 - 2
tsp of nut butter evenly on top of white chocolate.
Like in a day I'll have 2
tsps of nut butter on my porridge in the morning and a large palmful of nuts as a snack and maybe some more nut butter from one of your sweet recipies.
Not exact matches
10 soft dates 1
tsp fresh ginger 3 tbsp tahini (preferably unhulled), almond
butter or
nut butter of choice 20 fresh or frozen raspberries a handful desiccated coconut dark chocolate (optional)
And all you need is 5 mins MAX Ingredients -2 / 3 scoops Rolled Oats -1 / 2 Cup Almond Milk -1 Granny Smith Apples Chopped -1 Tbsp Cinnamon -1 / 2 Cup Frozen Berries -1 / 2
tsp Vegan
butter / Coconut oil Optional
Nuts (Almonds / Walnuts) 1 Tbsp Sugar Step 1: Prepare oatmeal as said on label
of QuickOats box.
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl
of flax seed meal mixed with 6 tbl
of water) 1/3 cup
of nut butter (I used creamy cashew) 2 tablespoons
of coconut sugar 1
tsp baking powder 1/2
tsp baking soda Pinch
of sea salt 1 tablespoon
of ground cinnamon 1 tablespoon
of hemp hearts 1 teaspoon
of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup
of chocolate chips as well
3 Tbsp solid coconut oil (NOT melted) 1 Tbsp natural peanut
butter or other
nut butter 1/2 — 1
tsp grade B maple syrup (to taste) 2
tsp unsweetened cocoa powder (to taste — this depends on the brand
of cocoa and your taste buds!)
50g unsalted
butter, softened 150g natural golden caster sugar 2 large organic free - range eggs 225g TOTAL Greek 0 % Yoghurt 80g ground almonds zest
of 1 lemon 150g self - raising flour 1
tsp baking powder pinch
of salt Pistachio
nuts to decorate 7 ″ round baking tin, bottom line with baking paper and oil
1/3 cup
of nuts (I used a mix
of almonds and walnuts) 1/3 cup
of hemp seeds 1/3 cup
of gluten free oats 1/4 cup
of almond
butter (or
nut butter of your choice) 3/4 cup
of dates (about 10 - 12) 2
tsp of maple syrup
wholemeal pancake made with rice or almond milk and small egg; spread with
tsp nut butter and either all - fruit spread or 1/2 banana (make up all
of the batter into pancakes and freeze, interleaved with baking paper)
Lamb and Spinach Fatta (Fattet Sabanikh)--------------------------- 2 bunches
of spinach (about 2 lbs) 2 tbsp olive oil 2 medium onions, finely chopped 1 lb lean boneless lamb, cut into 1 ″ cubes 1/2
tsp Mixed Spices (4 parts ground cinnamon, 1 part each ground nutmeg, cloves, and cardamom) salt and freshly ground pepper 1 1/2 cups water juice
of 1/2 lemon, more to taste 2 tbsp unsalted
butter 1/3 cup pine
nuts 1/2
tsp Middle Eastern red pepper 2 6 ″ pita breads, toasted and broken into bite - sized pieces Minted Garlic Yogurt Sauce (1 1/2 cups low - fat yogurt, crushed garlic, 1
tsp crushed dried mint)
1 packet
of protein powder (vanilla) or 1 scoop if you have a larger container 3 tbl
of coconut flour, sifted 1/4
tsp of salt 2 tbl
nut butter (I used almond, creamy) 1 tbl maple syrup 1
tsp vanilla extract 2 - 3 tbl
of nut based milk, as needed
50 g (1/2 a cup) coconut flour 60 ml (1/4
of a cup) maple syrup 3 tbsp cashew
nut butter 2 tbsp CHOC Chick Raw Cacao Powder 1 tbsp CHOC Chick Raw Cacao Butter melte 1 tsp v
butter 2 tbsp CHOC Chick Raw Cacao Powder 1 tbsp CHOC Chick Raw Cacao
Butter melte 1 tsp v
Butter melte 1
tsp vanilla
Ingredients 1 small container
of plain Greek yogurt 1 tbsp
nut butter (I used peanut
butter) 1 tbsp sweetener (like maple syrup or honey) 1/4
tsp vanilla pinch
of sea salt 1 tbsp mini chocolate chips (I used Enjoy Life)
1/2 cup peanut
butter or other
nut butter 1 tbsp honey or maple syrup 1
tsp vanilla 1 - 2 pinches
of sea salt 1 tbsp coconut flour 1 - 2 tbsp mini chocolate chips
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
180 ml egg whites 100 ml almond milk 1 tbsp coconut flour 2 sachets
of chocolate missfits 1
tsp baking powder Sweetener (to taste if required) Optional fillings: cacao nibs, berries, superfood powder or
nut butter
I do 1 T Kerry Gold softened, 1 T dark toasted sesame oil, 2 T
of PB2 instead
of the
nut butter, a little braggs aminos, a
tsp or so
of sirachi, garlic powder and a shake
of coriander whisked up.
2 1/2 cups ground
nut flour 1/4 cup diatomaceous earth (optional) * 2 tbls cinnamon 1
tsp baking soda (might be optional) 1/4 teas salt 1 cup raisins or blueberries or whichever small pieces
of fruit desired 1/4 cup softened
butter (grass fed or pasture)(or coconut oil, yogurt, creme fraiche) 1/4 to 1/2 cup honey ** 4 eggs 1 teas vanilla extract 1 ripe banana ***
Pour an additional 1 - 2
tsp of melted white chocolate over
nut butter layer.
Chickee Dough Bites (makes 18 - 24 bites) 1 can
of chickpeas, drained & rinsed (reserve 1 tbsp
of the chickpea brine) 1 tsbp
of chickpea brine 1/2 cup
of almond
butter (I used chunky — you can use any
nut butter) 1/3 cup
of maple syrup 1
tsp of vanilla a pinch
of salt 24 chocolate chips 1 cup
of chocolate chips (I used Enjoy Life) + 1
tsp of coconut oil
Instead
of sunflower seed
butter, I used homemade almond
butter (alas, my brownies were not
nut - free) and instead
of vanilla extract I used 1
tsp ground vanilla bean.
Chocolate Mousse 2 ripe avocado 10 Tbsp raw cacao powder 8 medjool dates 2 Tbsp smooth peanut
butter (or
nut butter of choice) 1/4
tsp pink Himalayan salt 1/4 cup coconut oil
80g grated courgette 4 tbsp (30g) oat flour 1
tsp baking powder 6 tbsp milk
of your choice 2 egg whites 1 scoop unflavoured or vanilla protein powder / 1 tbsp coconut flour 1 tbsp ground flaxseed 1
tsp vanilla extract 1 tbsp Hognuts Birthday Cake
nut butter 1 — 2 tbsp cocoa powder
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
1 c
of Quinoa Flour (you can use another other type
of gluten free flour that you have on hand) 1 c
of Teff flour 3/4 c
of sugar 3/4
tsp of baking soda 1/2
tsp of salt 3
tsp of ground cinnamon 4 overripe bananas 1/4 c
of Chobani non fat plain yogurt (you can use 2 % as well) 2 eggs 6 tbl
of melted I can't believe it's not
butter (or regular
butter) 1.5
tsp of vanilla extract Optional: Top the bread with your favorite
nut (I used about 1/3 c)
1 ripe banana, mashed 3 eggs 1/2 cup
nut butter of your choice (eg cashew, almond etc) 1/2 cup coconut sugar 1/4 cup dutch process cocoa 1
tsp baking soda pinch
of himalayan pink salt 125g dark chocolate (70 % or higher) OR
nuts of your choice, cut into chunks (optional)
I make simular.I mix 1 c peanut
butter, 1 avocado, 2 eggs, coco powder, sweetner
of choice, 1/2
tsp baking soda and optional mix in such as
nuts, raisins, or choclate chips and place by the spoonful on bakong sheet and bake yummy!
2 very ripe bananas 2 organic eggs 8 large soft date (approx. 100 g) 2 Tbsp
nut butter 1 cup rolled oats, or other flakes (2,5 dl) 1/2 cup whole buckwheat (1,25 dl) 1/2 cup seeds (I used pumpkin & sunflower seeds)--(1,25 dl) 50 g
nuts (I used hazel) Zest from 1/2 organic orange (optional) 1/4
tsp cardamom 1/2
tsp ground vanilla A generous pinch
of salt
3/4 cup (170 grams)
butter, softened 1/2 cup tahini 1 1/4 cup packed dark brown sugar 1/4
tsp salt 2 cups flour + extra for dates 8 Medjool dates, chopped into small pieces (you can replace dates with other ingredients like chocolate or
nuts) Handful
of sesame seeds
1 cup cashew
nuts, raw and soaked in water for at least 3 hours 2/3 cup water 4 tbsp agave nectar 1
tsp espresso powder 1
tsp lemon juice 1/2
tsp vanilla powder 1/3 cup cocoa
butter, melted pinch
of salt 4 tbsp cocoa powder
Base Ingredients: 1/2 cup whole oats (or quick cook) 1 tbsp chia seeds 1
tsp cinnamon 1
tsp ground vanilla bean or (2
tsp of vanilla extract) 3/4 cup almond or coconut milk 1 tbsp natural peanut
butter (or any other
nut butter) 1
tsp of maple syrup 1 tbsp
of pecans, crushed 1/2 ripe banana, mashed Toppings: Add extra pecans, a drizzle
of nut butter, banana slices, cacao nibs and / or shredded coconut to serve.
Ingredients (makes 5 large or 10 smaller bunnies) • 200g creamed coconut, chopped • 2 big tbsp raw honey • 1/4
tsp vanilla powder • 1 big tbsp
nut butter of your choice • 1/2 cup chopped raw Brazil
nuts • 1/2 cup mixed sultanas, currants and raisins • Pinch
of fine sea salt • 1⁄3 cup raw cacao powder
6 - 7 Peaches, pitted and sliced evenly 1/2 cup coconut sugar 1/2
tsp almond extract (omit if your guest has a
nut allergy) juice
of 1 lemon (I use this simple juicer — it's the best one I've ever had) 1/2
tsp sea salt 2 T ground chia seeds 2 - 3 T goat milk
butter or grass - fed cow
butter
1 1/2 cups unsweetened almond milk 1 scoop SFH Vanilla Protein Powder (tastes like cake batter — it's grass fed whey, the only whey protein I've found I can assimilate — any vanilla flavored protein powder would be fine though) 1 - 2 handfuls mixed baby greens 1 Tablespoon peanut
butter (or other
nut butter of your choice) 1/2 cup fresh blackberries 1
tsp Seed and Sprout Mix (or seeds you have on hand like chia, hemp, flax — no need to be super specific, this is just what I used)
I used (per serving): 1/4 cup heavy whipping cream or coconut milk 3/4 cup unsweetened almond milk or cashew milk 1 - 2 tbsp almond
butter or any
nut / seed
butter 1 tbsp cacao powder 1/4 cup whey protein powder or plain glass - fed collagen 1 tbsp MCT oil pinch
of cinnamon or vanilla (1/4 -1 / 2
tsp) Erythritol (sometimes I skip sweeteners, or use 1 tbsp powdered Erythritol or a few drops
of stevia) Optionally ice - I hope this helps!
Breakfast is usually rolled oats with small amount
of safe fruits (bananas, blueberries, pineapple), a bit
of nuts (pecans or walnut pieces) or a swirl
of peanut
butter or pumpkin; and lately we've added a
tsp or two
of freshly ground golden flax.
Ingredients 1 small container
of plain Greek yogurt 1 tbsp
nut butter (I used peanut
butter) 1 tbsp sweetener (like maple syrup or honey) 1/4
tsp vanilla pinch
of sea salt 1 tbsp mini chocolate chips (I used Enjoy Life)
1/2 cup peanut
butter or other
nut butter 1 tbsp honey or maple syrup 1
tsp vanilla 1 - 2 pinches
of sea salt 1 tbsp coconut flour 1 - 2 tbsp mini chocolate chips
200g cooked butternut squash 1 / 4cup cashew
nut butter 3 large free range eggs, or 4 small ones 1 / 4
tsp vanilla powder, or 1
tsp of extract 1 / 4
tsp bicarb
of soda Oil for frying, I use coconut oil
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.
One
of my favorite recipes is Ellen's Cornmeal Cookies 3/4 cup
butter 1 cup packed brown sugar 1 egg 1
tsp vanilla 1 & 1/4 cups all - purpose flour 1 cup yellow cornmeal 1 & 1/2
tsp baking powder 1/2
tsp salt 3/4 cup toasted pine
nuts or 1 cup chopped toasted walnuts With electric mixer on medium / high speed, beat
butter and sugar together till fluffy.
150g fresh or frozen blackberries 2 tbsp caster sugar 1
tsp cornflour 200g ginger
nut biscuits 70g unsalted
butter, melted A pinch
of salt 750g full - fat cream cheese, at room temperature 300g sour cream, at room temperature 5 level tbsp cornflour 175g caster sugar Zest
of 1/2 a lemon, finely grated 1
tsp vanilla bean paste or extract 5 large free - range eggs, at room temperature, plus 1 egg white