I used to
use more almond butter and coconut oil to increase the * MOISTURE * (does moisture bother people as much as moist?
Have we inspired you to start
using more almond butter?
Not exact matches
Lower starch vegetables like cauliflower replace the mash on our shepherd's pie and we
use more nutrient - dense foods like
butter and ground
almonds (instead of refined flours and vegetable oil) in our cakes and cookies.
Do you think I can just
use a bit
more than the cup of
almonds, instead of the 2.5 tablespoons of
almond butter?
For the «crumble» I
used a tasty combination of oats, dates, pecans,
almond butter, honey, cinnamon, and salt, bringing in some healthy fats and
more natural sweetness.
When I blended this up, I cut back on the
almond butter (I
used only one tablespoon, and I also
used walnut
butter instead) and added
more kale.
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
For this batch I
used cashew
butter, which has a
more mild, neutral flavor than
almond or peanut
butter.
I
used almond butter,
more salt, no sweetener and added savory flavorings like garlic / onion and italian herbs!
The gluten free tart shell I made for this berry tart
used a mixture of
almond flour, arrowroot powder,
butter, and maple sugar — it needs just a few
more tweaks before I post it.
Ingredients: 2 1/2 cups all - purpose flour 2 tsp cornstarch 1 1/2 tsp baking powder 3/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/2 tsp salt 3/4 cup
butter, softened 3/4 cup granulated sugar 3/4 cup light - brown sugar 1 large egg 1 large egg yolk 3 Tbsp sour cream 1 tsp vanilla extract 1/4 - 1/2 tsp
almond extract (
use a 1/2 if you want a slightly
more noticeable
almond flavor) 1/4 cup granulated sugar 1 1/4 tsp cinnamon
He said this is strange, it's a little soupy,
more the consistency of a milkshake than of the
almond butter we're
used to buying.
Instead of shortening I
used butter, added
more chocolate chips to the cookie dough and topped the cookie with
almond joy pieces.
I
used 1/3 cup GF rolled oats, 1/3 cup or maybe a bit
more of unsweetened
almond milk, 1 tablespoon chia seeds, 2tbls of powdered peanut
butter, 1/2 tbls of maple syrup.
2 eggs at room temperature, separated 2 cups gluten - free flour 3 Tbsp poppy seeds 2 tsp baking powder 1/2 tsp salt 1 lemon, zest and juice 1 cup milk (I
used almond milk) 4 Tbsp
butter, softened 1/2 cup or
more sugar (I
used 1/2 cup coconut sugar)
Really, for these cookies you can sub any nut
butter you like, but I think
almond is lovely... (ha, since I have been living in the UK, I have noticed I've been
using that word
more!)
150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can
use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g coconut oil, to be melted 40 g pure cocoa
butter, to be melted 200 g fairtrade dark chocolate (70 % cocoa), melted in a bain - marie 100 ml GMO - free vegetable cream 100 g
almond butter 1 - 2 tablespoons hazelnut
butter 2 handfuls of shelled hazelnuts,
more or less finely chopped
I
used butter, and didn't have lemon or
almond so
used more vanilla - the flavor is great!
I
used almond milk and added 2T of PB2 (powdered peanut
butter), will add
more the next time.
For the Crust 2 cups plus 2 tablespoons all - purpose flour, plus
more for dusting 3/4 cup confectioners (powdered) sugar 1/2 cup plus 2 tablespoons
almond meal / flour (I
used Red Mill) 2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 12 tablespoons (1 1/2 stick) cold unsalted
butter, cut into 1 - inch cubes 2 tablespoons heavy whipping cream 1 tablespoon orange flower water 1 extra-large egg yolk 1 extra-large white, reserved for brushing tart later
You can
use regular
almond butter and add 1 tsp
more cocoa.
What's in it: 6 large or extra large eggs, 3 whole, 3 whites only 1 1/2 cups vanilla soy milk (
almond milk or regular milk will work too) * I recommend
using the sweetened
almond milk or soy milk because that way you don't need to add any additional sweeteners 1 teaspoon grated orange zest 1/2 teaspoon kosher salt 1/2 teaspoon cinnamon 1 large loaf challah or brioche bread (or if you want to be even
more health concious, choose a whole grain loaf) 1 Tablespoon unsalted
butter Nonstick cooking spray
3 cups cauliflower florets, cut into small - medium sized pieces 5 pitted Medjool dates (traditional dates could be
used, but
use more and soak them beforehand) 2 tbsp raw
almond butter 1/2 tsp cinnamon 1/4 tsp sea salt 2/3 cup water, or as needed
Use almond butter instead of peanut
butter (
almond butter is available from health food shops and some supermarkets but is
more expensive than peanut
butter)
I do this to add a little
more protein than if I had just
used almond milk, which honestly, means these Apple
Butter Overnight Oats are a great mid-morning, or post-workout snack, too!
... one
more thing... i made the
almond butter fudge, but
used organic peanut
butter instead because thatʻs all I had in the pantry... itʻs setting in the freezer at the mo... tasted a bit of it before I placed it on the wax paper... DELISH!
1 Tbsp coconut
butter (oil), melted 1/2 cup shaved cacao
butter 1/4 cup shaved cacao paste 1/4 to 1/2 cup cacao powder (
more powder
used, the darker the chocolate) 2 Tbsp maple syrup 3 Tbsp Rapidura (I
used Succanat and it was too grainy even with grinding it) 2 drops Medicine Flower Black Cherry extract 1/2 tsp vanilla extract (or 2 drops Medicine Flower Vanilla extract) 1/2 tsp sunflower lecithin 2 Tbsp sunflower seeds (soaked 2 hours and dehydrated) 1 Tbsp hemp seeds 1/8 cup raisins 1/4 cup dried cherries (optional) 2 Tbsp coconut, shredded (optional) 1/4 cup combined
almonds and walnuts, smashed (soaked overnight and dehydrated first) 1/8 tsp sea salt
This rocky road - inspired treat combines peanut
butter (
use the real stuff rather than the powder for
more flavor), cocoa powder,
almond milk, and almighty chia seeds for a dessert you can feel good about polishing off in one sitting.
I love
using almond butter in cookie recipes, as it provides
more essential fats plus a subtle nutty flavor and a soft texture to the cookies.
I actually
used almond butter more than peanut
butter in this book, so if you like
almond butter, you're in luck!
Coconut
butter is
more of a condiment, spread, or baking ingredient that is
used in place of
almond butter or peanut
butter.
These looks SO yummy... If I wanted to
use almond flour instead of
butter, would you recommend
using more, less or leaving it at 1/2 cup?
I have seen many chocolate peanut
butter overnight oat versions but I am starting to
use almond butter a lot
more.
If you want to make the truffles taste
more like real Raffaellos, you can
use almond butter.
*** Variation 1: I
used hazelnut
butter instead of
almond butter & subbed a tad
more honey for the stevia (which we can't get & don't
use).
Chocolate Cookies: 1/2 cup unsalted
Butter or Earth Balance
Butter, at room temperature 1/2 cup Powdered Honey or Maple Sugar 3/4 teaspoon Pure Vanilla Extract 1 Tablespoon Milk (we
use almond) 1/2 cup Cocoa 1/2 teaspoon Sea Salt 1/4 teaspoon Xanthan Gum 3/4 cup White Rice Flour (plus
more for rolling out)
As noted, I tried
using more of the
almond butter in place of the coconut oil in earlier versions and wasn't a fan, but just a tablespoon should be fine.
3/4 c unsalted
butter, room temperature, plus
more for pan and parchment 2 c all - purpose flour, plus
more for pan 1/3 c
almond flour 2 1/2 c fresh or frozen sour cherries (if
using sweet cherries, pit and half them) 1 1/4 c plus 2 T sugar 1 1/2 t baking powder 3/4 t salt 1/2 t baking soda 3 large eggs, room temperature 2 t
almond extract 1 1/2 t finely grated lemon zest 3/4 c yogurt 1/4 c milk Powdered sugar 1/4 cup sliced
almonds, toasted
Pin It Ingredients: 20 Pitted dates 1 tbsp of nut
butter (In my case I
used macadamia and
almond butter but any nut
butter would work) 1/3 cup of crushed pistachios See
more at zaatarandquinoa.com
Although either
almond or cashew
butter is fine, for these I generally prefer
using cashew
butter if possible as I think there's better pumpkin flavour and also the muffins are lighter in colour,
more orangey, when made with cashew
butter than
almond.
Also, I think you could try
using peanut
butter or
almond butter instead (they have a high natural oil content, but also have a ton of protein to make the bars even
more nutrient packed).
A blend of
almonds and
butter act as the binder for this flourless chocolate cake that
uses raw cacao powder, which retains
more nutrients than cooked powder.
/ 1 cup cultured, low - fat buttermilk (you may also
use non-fat Greek or Icelandic yogurt, both of which will add
more protein than the buttermilk); if you don't eat dairy, you can try almond milk or another non-dairy milk or yogurt) * 1 large egg * 66 g / 4 tablespoons Nuts»n More Pumpkin Spice peanut spread or any all - natural peanut butter or almond butter (or a combination of the two), warmed in the microwave, then stirred, so it is very smooth * 2 tablespoons bu
more protein than the buttermilk); if you don't eat dairy, you can try
almond milk or another non-dairy milk or yogurt) * 1 large egg * 66 g / 4 tablespoons Nuts»n
More Pumpkin Spice peanut spread or any all - natural peanut butter or almond butter (or a combination of the two), warmed in the microwave, then stirred, so it is very smooth * 2 tablespoons bu
More Pumpkin Spice peanut spread or any all - natural peanut
butter or
almond butter (or a combination of the two), warmed in the microwave, then stirred, so it is very smooth * 2 tablespoons
butter
I think you have to make sure you
use a thicker based
almond butter (as some are
more runny than others).
There are a huge variety of recipes
using coconut flour,
almond flour,
almond butter and
more.
1/4 cup dried goji berries 1/2 cup raw cacao 5 Tbs hemp seeds 2 + Tbs coconut oil 1 Tbs nut
butter (I
used almond butter) 2 Tbs raw honey 2 Tbs ground flax seeds 1/4 tsp sea salt 1/4 tsp vanilla extract 1/2 tsp cinnamon 1/4 tsp cayenne pepper, or
more to taste 1/4 tsp maca (optional) 1.
I then cleaned off that saucepan and
used it to heat up
almond butter, cashew
butter and
more maple syrup until i mixed it evenly.
If you don't like the pudding texture than leave out the avocado and consider adding in
more coconut oil or
using a nut
butter like
almond butter.
I confess that I have spent lots on money on exotic - sounding / different brands of nut
butters (including chocolate
almond), but I an trying to make my own
more (instead of buying the natural organic ones or
using the but
butter grinders at stores) to save some money.
1/2 cup nut
butter (I
used almond nut
butter, because hawmylawd it is divine, but yes... see
more below - either way, it must be «drippy»)