Sentences with phrase «used almond nut»

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»)

Not exact matches

You could try using a nut oil such as almond or walnut oil however I don't think they would taste the same.

Hi Ella, I am interested to try & make your recipe for my children, but one of my daughters is allergic to nuts & I was wondering if there is an alternative that I can use instead of Almonds?

I must say that Ella's sweet recipes aren't for me, because you Ella use so much almond butter, cashews, pecans or other nuts which I can no longer use.

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)

Hi Ella, is there an alternative to the almond butter that I can use as my partner has a nut allergy.

Hi Vanessa, you could use almonds instead or any other nut that you prefer.

Ella, if I don't have a food processor, can I use almond meal or another nut meal?

You could try using almond or macadamia nut oil although sadly I'm not too sure what the ratio or flavour would be like, hope it's still delicious x

The pecans help with the texture so I would recommend you replace them with another nut such as almonds if you don't want to use pecans although this will alter the taste!

I use raw nuts for this nut butter recipes, however I roast the nuts for the almond butter and cashew butter recipe, they're all really delicious!

You could try using almond or macadamia nut oil instead however I haven't tried this myself.

(Same for the almond milk) Wouldn't using the soaked water be better since it would contain all the nutrients from the nuts?

You could try using a nut oil such as almond or macadamia nut oil however it would have a different taste and slightly different texture.

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

Hi Ella, I would like to cook healthier treats for my kids but my son is allergic to nuts so can not use almond or peanut butter.

Hi Ella, I was wondering whether you use your unsweetened or sweetened almond nut milk recipe in your smoothies.

Just want to share some valuable info (http://www.eastbayexpress.com/oakland/california-targets-wrong-water-wasters/Content?oid=4222724) since I'm writing from Los Angeles — almond crops are currently responsible for making the current extreme draught conditions even worse because they are such a water - intensive crop in an area that does not naturally have sufficient water supply, so please consider using other nuts and seeds instead, as CA is currently the only major source of almonds in the world (if you're able to find a small, local / non-CA supplier, wonderful!).

Ingredients are cacao powder, dates, raisins, cashew nuts and whatever essence you prefer to add flavour (I used almond)

Sometimes I use a peanut butter instead of cashew, or a packet of mixed nuts instead of almonds and it's just as delicious!

I understand if it doesn't work for you though in my recipes I often use it for the specific sweetness or stickiness, so sometimes nut butters (almond, cashew or tahini) can work as a substitute or other oils (olive) or other sticky beauties (dates, figs etc).

Is there a recipe for almond butter, as i ve only found nut butter.i want to use it for savoury dishes

I used what I had on hand: adriatic figs instead of strawberries and coconut milk and raw almond butter instead of the soaked nuts and water and it still turned out amazing!

Hey, just a question — my son is allergic to all nuts and even though i really love using almond flour for baking — it means he can never try anything I bake.

Do you think I can crush some nuts like almonds instead of sunflower seeds as I am terribly allergic to sunflower seeds sadly and I see it so much used in your recipes too.

I haven't tried using another nut in these before but I imagine that almonds or walnuts should work really well too x

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.

I added a little more matcha because I loved the flavor, used only vanilla instead of almond since I was making them for someone with a nut allergy, and they came out awesome!

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

We use pecans, cashews, almonds, and peanuts (technically a legume, not a nut) as part of our core ingredients.

I used a wide variety of toppings, including: India Tree nature's colors sugar sprinkles in marigold, dried cranberries, dried tart cherries, salted almonds, and trail mix with nuts, dried fruit, seeds, flaked coconut, and dark chocolate chips.

While you can use pretty much any combination of nuts in this recipe, I highly recommend using a combo of almonds and pecans because they compliment the dates perfectly.

I didn't have arrowroot flour, so I used almond flour, and I couldn't find any dates for some reason, so I used raw honey, and I don't like nuts in brownies, so I didn't use pecans, and I didn't have any hazelnut butter and didn't want to buy any because it's expensive, so I didn't frost them, but these are fantastic even with the substitutions and without the frosting, wow.

I will be making these over my normal banana bread to keep it healthy and definitely going to try adding nuts and maybe using almond flour to see how it works out.

* You can use any nuts here but I liked the flavour of the mix I used, which included brazil nuts, almonds, walnuts, hazelnuts and pecans.

it doesn't matter what kind you use — smooth or crunchy, almond or peanut — as long as it's fresh and nuts are the only ingredient.

* if you don't need to avoid using nuts in this recipe you can substitute the tahini for almond butter.

We also provided links to recipes using nuts other than almonds, piping guides, a troubleshooting guide, and links to making eggless vegan macaron shells using aquafaba (aka, the liquid from a can of chickpeas)!

If you're working with anyone that has a nut allergy then omit the ground almonds and use a little under 1/4 cup additional coconut flour.

For the almond butter you could use any other nut butter as well.

Note: This recipe is for almond shells using egg whites, but the same process applies if you're using other nuts etc, or using aquafaba (chickpea canning liquid) for vegan shells.

Nut - Free: In place of almonds, you can use more chocolate chips — or a different raw chopped nut if you can tolerate some nuts but not otheNut - Free: In place of almonds, you can use more chocolate chips — or a different raw chopped nut if you can tolerate some nuts but not othenut if you can tolerate some nuts but not others.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

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.

If you're not allergic to nuts or dairy, then you can use either almond / coconut milk or regular milk.

The first stage of processing will be turning your hazelnuts into nut butter, I did this by using the grind function until it resembled something like ground almonds and then processed on low speed until it became a smooth butter.

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 will use it in place of peanut and almond butters (allergic to legumes and tree nuts) in my Christmas baking!

Mmmmm... I used brazil nut powder instead of almond (all I had on hand), and it was so yummy!

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.