Sentences with phrase «use whole almonds»

Do not use whole almonds — if you do, the smoothie will less smooth.

Don't use whole almonds because they won't grip any of the granola.

For the texture of this its preferable to use whole almonds but ground almonds will work too!

In the recipe you list ground almonds, in the video you seem to use whole almonds?

On the other hand, using the whole almond will preserve the oils shielding it from oxygen and light.

Mine was darker and flecked - do you think that's because I used whole almonds?

On the other hand, using the whole almond will preserve the oils shielding it from oxygen and light.

Not exact matches

I was wondering whether I could just use ground almonds rather than buy them whole and blend them.

just made this delicious, not to sweet but perfect to satisfy your sugar craving!!!! i used tahini and also 1/2 ground almonds and a few whole almonds, 13 balls came out

Hi Charity, if the recipe doesn't specify then I just use raw whole almonds with the skin on.

Can I use either of these as a substitute for the whole almonds?

I know that 2 cups of ready ground almonds would use more nuts than 2 cups of whole almonds....

For a lot of people exclusively using almond milk, it's about personal preference; I'd use coconut milk myself a whole lot more if I knew how to make it!

I used pecans instead of almonds and whole wheat flour instead of buckwheat.

Also, used almond milk from a box (whole foods brand)-- do you use homemade almond milk?

I used my favourite gluten - free flours, almond and oat, ground from whole nuts and grains in my Froothie blender, and coconut oil and coconut sugar for the least - processed options.

1 17 - oz package of puff pastry, thawed 6 tablespoons better, melted 2 cups heavy cream 3 cups milk (I used whole) 1/2 cup sugar 1 1/2 cups chopped nuts (pistachios, almonds, hazelnuts) 1/2 cup shredded coconut, unsweetened 1/2 cup golden raisins 1 teaspoon cinnamon, for dusting

I used a combination of whole grain oat flour, almond flour, and coconut sugar to make them gluten - free and refined sugar - free.

Our 6 ″ diameter cable conveyors are commonly used to convey breakfast flakes, rice puffs, in - shell walnuts, almonds, pistachios, whole bean roasted coffee and high - density powders and resins.

Sticking to whole foods or using almond or coconut flour to make your own low - carb baked goods is a better strategy than consuming processed gluten - free foods.

You can use whole nuts, chopped nuts or ground nuts, but I decided to use some whole and slightly chopped almonds, cashew, hazelnuts and pecans.

I like the looks of those whole roasted almonds in your bars and the fact that you used honey as a binder.

Our 4 ″ diameter cable conveyors are commonly used to convey brown - skin almonds, whole bean roasted coffee and a variety of breakfast cereals from flakes to rice puffs.

They're made with whole wheat flour (I used white whole wheat), pure maple syrup instead of sugar, applesauce and zucchini to replace most of the fat in the recipe, cinnamon and a mix of both vanilla and almond extracts for a seriously addicting and healthy muffin.

2 cups couscous, cooked according to package directions (I used whole wheat) 1/2 cup currants 1/2 cup sliced almonds, toasted 1/4 cup fresh parsley, chopped 3 green onions, thinly sliced (or a shallot, minced) 1/4 cup extra virgin olive oil 2 Tbsp.

Ingredients All Natural Peanut Butter (no sugar added) All Natural Almond Butter (no sugar added) All Natural Tahini (Sesame Seed Butter) WFM's Whole Wheat Bread Honey or Jam (low sugar - try to use one without high fructose corn syrup)

Undoubtedly the hero of KIND's pantry, we use only perfectly whole, smooth California almonds and roast them to perfection.

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.

1 - 2T Rapeseed oil 1 Onion, finely chopped 2 Cloves garlic, minced 1 t Ground cumin 1t Ground coriander 1T Peanut butter 1 - 2t Sriracha hot sauce salt + pepper 425g / 14oz Can Borlotti beans, rinsed + drained 1C Almond meal (whole almonds finely ground in a food processor) 1 / 2C Finely chopped nuts (I used hazelnuts + walnuts) 1/2 -3 / 4C Wholemeal breadcrumbs

I used the whole can and added a tiny bit of almond milk.

Using reduced - fat products, almond milk vs whole milk, etc really goes a long way in terms of slimming down the recipe.

I haven't tried adjusting these for almond flour, but I have used white whole wheat flour and it worked beautifully.

1 1/4 cups of All - Purpose Flour (King Arthur Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.

The only difference in the way I made my bread from your recipe is that I used whole, raw almond meal and whole, raw flaxseed meal, because that is what I had on hand.

The buckwheat and almond are both naturally high in protein so they work well here, the almond giving it a slightly softer texture than if you were to use another whole grain flour (quinoa, millet, sorghum).

I used a whole vanilla bean and forgot the almond.

2 ripe bananas 1/3 cup of vanilla, lemon or plain Chobani 1 cup of vanilla almond milk 1/4 cup of white sugar 1.5 teaspoons baking soda 1.5 teaspoons of vanilla extract 2 lemons zested Juice from one lemon 3/4 cup of cooked quinoa 1 cup of all - purpose flour (I used King Arthur) 1 cup of whole wheat flour (I used King Arthur) 1 - 2 cups of freshly washed blueberries (tossed in some flour to coat)

But it usually doesn't matter when using whole or chopped almonds.

I used whole raw almonds and whole flax seed that I ground up in the Vitamix in batches rather than almond flour and flaxseed meal.

(I used 1.5 cups of whole almonds, 2 tablespoons coconut flour, 1/4 cup of whole flaxseeds, 1/4 teaspoon salt, 1.5 teaspoons baking soda, 5 large eggs, 1/4 cup coconut oil, 2 packets of stevia, and 1 tablespoon of apple cider vinegar in the Magic Loaf Pan.)

I made this today with almond milk, but I would have used whole milk had I had some on hand.

I used some leftover almond powder instead of whole nuts.

;) 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.

I used whole wheat flour instead of almond meal and our protein powder is chocolate, not vanilla.

Sometimes when I get too much almond meal, I switch to cashew milk for a bit, since you use the whole «nut» (ha!)

Tip: Make it dairy - free by using almond or cashew milk instead of whole milk.

Some examples: Passover desserts happily use almond flour made from ground almonds to replace the grain flour we can't use during Passover week; Carb - conscious diners (like yours truly) greatly welcome the whole gamut of wonderful desserts which flour made from almonds allow them to enjoy.

This decadent S'mores Bread Pudding uses whole grain bread, almond milk, and pure maple syrup for a unique spin on the classic.

1/4 cup thinly sliced shallots Salt 4 cups cubed roasted chicken (optionally, with skin) 3 tablespoons chopped roasted red peppers 1 small jar (6 oz) marinated artichoke hearts (drained thoroughly), coarsely chopped 1/4 cup roughly chopped smoked almonds 3/4 teaspoon dried thyme 1 tablespoon whole - grain mustard 1 tablespoon sherry vinegar 1/4 cup extra virgin olive oil (I used California Olive Ranch Miller's Blend) Freshly ground black pepper

I also tried to keep things plant - based by using coconut oil for the fat and unsweetened almond milk in place of the whole milk and / or sour cream typically used in muffins.