Sentences with phrase «use nut or seed butter»

If a recipe calls for peanuts, use any nut or seed butter instead.

You can use any nut or seed butter, or make your own nut, seed and even coconut butter: ketodietapp.com/Blog / Filter

Hi Hangga, you can use nut or seed butter but not regular butter.

(For a peanut - free option there are several brands of roasted soy butter that taste just like peanut butter, or use another nut or seed butter instead.)

* Ants on a Log (instead of peanut butter, use another nut or seed butter, marshmallow fluff or dairy free cream cheese.)

The green «caramel» layer is made with sweetened, homemade pumpkinseed butter, but you can pretty much use any nut or seed butter in its place.

If you don't choose to use any of them you could maybe use a nut or seed butter instead but the bars will turn out differently.

Each year she hosts a series of guest posts over on her blog Canned Time about a given topic / ingredient / subject, and this year the theme is recipes that use nut or seed butters.

You can make them peanut - free by using another nut or seed butter, or even make them completely nut - free by substituting all nuts and peanut butter with sunflower seeds and sunflower seed butter.

You can make them peanut - free by using another nut or seed butter, or -LSB-...]

Using nut or seed butter (I prefer Organic no - sugar - added Sunflower Butter but you can you any of your favorite nut butters) and coconut oil brings it all together ensuring everything sticks together really nicely.

Not exact matches

Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes 1/2 cup coconut oil 1 cup sprouted pecan butter or almond butter 3/4 cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)

about 5 clementines — divided 2/3 cup coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional

You could try using pumpkin seed or sunflower seed butter to replace the nut butter but sadly I haven't tried a good enough substitute for the cashew nuts!

Tahini: any nut or seed butter can be used.

It combines peanut butter, honey, oats and grains, but feel free to use any kind of nut, grains, seeds or even dried fruit in the mixture — just stick to the quantities in the recipe, and you'll get a different kind of energy bars each and every time.

Third, they're made with homemade sunflower seed butter, although you could use any seed or nut butter you'd like.

You can swap the peanut butter for any nut or seed butter, you can swap the nuts and seeds for any combination of either / or you like, you could replace the honey with maple syrup or agave and use any dried fruit your heart desires.

Nuts and seeds can be added or removed and you can use whatever nut butter you prefer or have on hand.

You can also use chia jam, dried fruits, seeds or nut butters.

Come back, add any toppings (I use frozen raspberries, frozen cranberries, Nuttzo Original Seven Seed and Nut Butter, and raw coconut flour or shredded coconut.

1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.

Also, I used Nuttzo Seven Nut & Seed Butter which is my nut butter of choice — again, you can sub in whatever almond butter, peanut butter or other nut butter you like, but I highly recommend this one because it is packed with so much extra wholesome goodneNut & Seed Butter which is my nut butter of choice — again, you can sub in whatever almond butter, peanut butter or other nut butter you like, but I highly recommend this one because it is packed with so much extra wholesome gooButter which is my nut butter of choice — again, you can sub in whatever almond butter, peanut butter or other nut butter you like, but I highly recommend this one because it is packed with so much extra wholesome goodnenut butter of choice — again, you can sub in whatever almond butter, peanut butter or other nut butter you like, but I highly recommend this one because it is packed with so much extra wholesome goobutter of choice — again, you can sub in whatever almond butter, peanut butter or other nut butter you like, but I highly recommend this one because it is packed with so much extra wholesome goobutter, peanut butter or other nut butter you like, but I highly recommend this one because it is packed with so much extra wholesome goobutter or other nut butter you like, but I highly recommend this one because it is packed with so much extra wholesome goodnenut butter you like, but I highly recommend this one because it is packed with so much extra wholesome goobutter you like, but I highly recommend this one because it is packed with so much extra wholesome goodness.

It's so easy make customized nut / seed butters at home - all you need is a food processor or high speed blender (I used a Blendtec blender for this recipe).

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

I am wondering what I could use instead of a nut or seed butter that would let them still work out?

You just need nut butter (or feel free to use coconut butter or sunflower seed butter for a nut - free version); the cereal itself; a hint of vanilla; and brown rice syrup.

2 1/2 cups hot water 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar 3/4 cup vegan butter like Earth Balance 1 1/2 cups sugar (evaporated cane juice)-- use 1/2 cup less sugar if you don't want it very sweet 2 teaspoons vanilla extract 1 tablespoon vinegar 2 cups rice flour 1/2 cup sorghum flour 1 1/2 cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2 cup ground almonds (if allergic to tree nuts, or use sunflower or pumpkin seeds) 1 cup finely grated carrots

150g Oats 2 medium bananas (about 190 - 200g) 50g desiccated coconut 120g chopped dates (if you don't have enough dates substitute chopped raisins) 100g melted coconut oil (or butter) 80g nuts and seeds (I used pumpkin seeds, chia and pecan)

Other nut or seed butters may be used, like almond butter or sesame tahini, for delicious variations.

Use any nut butter or seed butter for a great no bake treat.

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cuOR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cuor pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cuor use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cuor pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cuor 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cuor other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

You can use any nuts or seeds you like for nut butters, and they can be flavored in a million ways.

Use any creamy nut or seed butter you like!

You can also use all - natural peanut butter, cashew butter, or sunflower seed butter (for a nut - free cookie), with similar results.

You can use any milk of your choice, you can add spices and nut butters, fruits, berries or seeds as toppings.

1 cup almond butter, I used homemade raw salted almond butter but any favorite nut butter works or use sunflower seed butter if nut allergies are an issue

There is no butter or refined sugar in this recipe either, instead the butter is replaced by the natural fats present in the nuts, seeds and thread coconut, and coconut sugar is used as the sweetener.

I would use seeds (maybe sunflower), if you can eat those, or nut / seed butter.

Servings: 4 Preparation Time: 5 minutes 1/2 cup natural peanut butter (or any nut / seed butter) 1/4 cup coconut oil3 tablespoons cocoa powder (or cacao) 2 tablespoons honey (optional to taste) 1/2 teaspoon vanilla extractpinch salt (only if using unsalted peanut butter) Add all ingredients to food processor and process until just combined.

The best part of these bite - size snacks is how customizable they are — use whichever nut or seed butter you prefer and have fun rolling them in different coatings like unsweetened cocoa powder or coconut.

If you are using stevia for a baking recipe, you'll want to add something else to take the place of the «bulk» and binding quality of the sugar (fruit puree, nut or seed butters, etc..

An excellent alternative for those with nut allergies, raw sunflower seeds can be used to make your own sunflower butter, added to cracker recipes, tossed on a salad for extra crunch and nutrition or just eaten by the handful for a quick snack.

These bad boys are so delicious and really any nut / seed butter can be used such as peanut butter, almond butter or cashew butter.

Certain brands sell peanut butter with lower aflatoxin levels, yet since there are healthier seed and nut butter options, like sunflower seed butter or almond butter, it's best to find a use for these.

The colour when blended with avocado should be quite dark, taking over the green of the avocado)-- Maple Syrup, 1 cup (adjust quantity to your preferred level of sweetness but you should not taste the avocado, just benefit from its creamy texture which serves as the dairy replacement in this tart)-- Natural almond butter, 1 / 4th cup (if allergic to nuts - use tahini / sunflower seed or pumpkin seed butter)

But you can use a different nut / seed butter if you prefer the taste of something else, or just leave it out and know that the frosting will be a little softer / thinner.

Known for their great taste, Zing Bars have a nut or seed butter base and contain real dark chocolate, as opposed to the more commonly used compound chocolates.

2 cups Brown Rice Flour 1/3 cup Tapioca Flour 1/2 cup Ener G Egg Replacer 2 teaspoons baking soda 1 teaspoon cinnamon 2 Tablespoons apple cider vinegar 1 1/2 cups water 1/4 cup ground flax seeds mixed into 1/2 cup water 1/4 cup walnuts (chopped) or any other nut or seed 1/2 cup canned REAL Prune Butter (apple sauce or other fruit butter may be used instead) 2 Tablespoons sugar (evaporated cane Butter (apple sauce or other fruit butter may be used instead) 2 Tablespoons sugar (evaporated cane butter may be used instead) 2 Tablespoons sugar (evaporated cane juice)

Add your favorite dried fruit, nuts, seeds or use white chocolate or peanut butter chips in place of dark chocolate.