Sentences with phrase «used creamy almond»

Instead of butter, I used creamy almond butter to add richness and moisture.

I used creamy almond butter as the filling but you can easily switch it out for sunflower or any other nut butter.

I love that you use creamy almond butter in your crumble topping.

I often use creamy almond butter in place of the tahini when I'm serving this as a snack.

Not exact matches

I know it sounds very strange to put avocado in something sweet and it's been a bit of a trend in healthy eating, I'm sure lots of you are skeptical of it, but we think it's definitely worth trying as using this is very creamy and we don't think you can taste the veg — instead you taste deliciously chocolaty tones with sweet hints of dates and a little banana, then you get the crunchy almonds and the yoghurt and chocolate sauce...

I tried a tasty variation of this today as I didn't have any almond milk so I used oat milk and the remnants of a can of coconut milk which had a lot of lumpy, creamy bits.

As the liquid you can use either water, almond milk or coconut water, they're all equally awesome so use whatever is easiest for you — almond milk is the creamiest though, so it's probably my favourite.

For this creamy Key Lime Pie Smoothie, I use spinach, a half of an avocado, almond milk, lime juice, honey, a few cubes of ice and my secret ingredient, a packet of Carnation Breakfast Essentials Classic French Vanilla Powder.

I didn't use Aloha packet and probiotic powder either, and as an almond milk I blended half cup of almonds with one cup of water... it is so creamy and thick, thank you so much:)

Note: You can use almond milk instead of coconut milk but the result won't be as creamy and will contain less fat.

I used almond milk and the pudding came out extremely creamy.

I created a rice milk waffle recipe here, but this time I wanted to use So Delicious Dairy Free Organic Almond Milk because I knew it would add such a creamy, delicious layer to this pancake recipe.

Then add the butter, sugar, almond extract and beaten egg yolks, and, using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency.

Meanwhile, drain almonds and place in a high speed blender (I used my Nutribullet) with the rest of the sauce ingredients and blend until completely smooth and creamy.

To get the creamy texture without the mayonnaise used in traditional potato salad, I combined Marcona almonds, honey, olive oil, and apple cider vinegar in the food processor and processed them with spices until creamy.

Over the past few weeks I've been experimenting with all sorts of ways to use fresh kefir, you can flavor it with vanilla or almond extract, add it to your smoothies, use it as a base for your stove top oatmeal or as a creamy top on your granola.

I have used MaraNatha almond butters for years, and I've purchased no stir varieties before but for whatever reason this size or this style (creamy) is kind of runny even when I stir from top to bottom thoroughly.

I used my basic smoothie formula to come up with this Double Chocolate Chai Smoothie: 1 cup liquid like almond milk or coconut water, greens, creamy fruit like banana or mango, additional fruits and veggies, a little healthy fat, a little protein, a little fiber, a little stevia, additional nutrient boosters like cacao, maca, goji, acai, etc., and spices and / or flavorings.

Place the strawberries, peanut butter, almond milk, and stevia if using, into a high powered blender and blend on high for 1 minute or until creamy.

In place of sugar and flour, I boiled parsnip cubes with coconut milk and almond milk and used an immersion blender to puree the mixture into a sweet and creamy base.

I used Trader Joe's creamy unsalted almond butter to get things going a little quicker, but you can also make it from raw or roasted almonds for a fully homemade treat.

To make them extra creamy, I add almond milo the recipe but you can use any milk that you prefer for a good hit of calcium.

Use an immersion blender to blend the almonds into the sauce until creamy and only slightly grainy.

I used the last of my creamy cashew cheese sauce for this recipe but if you don't have time to make the sauce beforehand, you can make a quick version using almond milk, garlic, nutritional yeast and arrowroot powder or corn starch.

I have been loving using Provamel Almond Unsweetened drink in my porridge as it's completely sugars free and makes the porridge super creamy!

I prefer using creamy coconut milk but you'll get a good result with a coconut or almond beverage type liquid.

I have used Provamel Almond Unsweetened drink which makes it super creamy, without adding any sugar.

Recipe ideas for using homemade almond milk: Creamy Strawberry Almond Smoothies Mixed Berry Chia Smoothie from Kingfield Kitchen Strawberry Mango Smoothies from Kingfield Kitchen Apple Cinnamon Quinoa Breakfast Bowl from Kingfield Kalmond milk: Creamy Strawberry Almond Smoothies Mixed Berry Chia Smoothie from Kingfield Kitchen Strawberry Mango Smoothies from Kingfield Kitchen Apple Cinnamon Quinoa Breakfast Bowl from Kingfield KAlmond Smoothies Mixed Berry Chia Smoothie from Kingfield Kitchen Strawberry Mango Smoothies from Kingfield Kitchen Apple Cinnamon Quinoa Breakfast Bowl from Kingfield Kitchen

I used creamy peanut butter instead of almond butter.

You could also warm the almond milk in the microwave, then blend in the spices using a frother for a smooth, creamy cup with extra frothiness (I just ordered this new frother on amazon!).

What's in it: The sauce: 1 tablespoons sesame oil 1 tablespoons soy sauce 1 tablespoons rice vinegar 2 Tablespoons tahini, creamy peanut or almond butter 1 teaspoon honey 1 teaspoon finely grated fresh ginger (I use a microplane) 1 teaspoons finely minced or grated garlic (I use a microplane) 1 tablespoon sriracha (less if you're not into spicy)

They have the perfect combinations of rich dark chocolate and creamy peanut butter (you could also use almond butter), and the frozen banana pop is creamy and sweet, reminiscent of ice cream.

I love using almond milk because it's creamy and works well.

Just use vegan protein (may I recommend our creamy pea) protein instead of whey but make sure you use just 1/8 cup of the pea and 1/4 of the ground almonds, plus a bit more milk to ensure you reach a nice and doughy consistency.

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

(frozen bananas, large handful of kale, coconut water, ice, cucumber, stevia (when I first started I would sometimes I add 1 tbsp of organic vegan friendly almond creamer to make it creamy and sweet which helped me and my kids get use to green smoothies.

It has a rich, creamy taste and I used fresh almonds in the crust which I ground myself.

Step 3In a large bowl, use an electric mixer to whip the almond butter until creamy.

If you prefer not to use coconut milk, you may use soy milk, almond milk, or any creamy pareve milk.

I made a couple of changes... I used an almond / coconut blend milk instead of the water to make it creamy.

I also made the mac n cheese using unsweetened almond milk, and neither Hannah or Jacob could tell — just so creamy cheezy good!

Almond milk is really creamy, so it's perfect to use as a base for a hot chocolate.

We're into going bare, specifically Barney Butter Bare almond butters, which use blanched almonds to ensure the creamiest texture ever.

Our almond cream of broccoli soup uses almond milk as a secret ingredient to make this soup creamy and tres healthy.

To get my almond milk amazingly creamy and foamy I use a Bialetti milk frother which is literally a heat proof double - plunger jug.

This recipe produces creamy smooth almond milk although you can use most any unhulled nut in this recipe.

However, if you wanted a creamy flavor, you can use any variety of plant - based milks that work for your diet — like soy, almond, hemp, etc..

Pin It Ingredients: Crust 1/2 cup unsweetened coconut flakes 2 1/2 cups almond meal / flour 1/2 cup coconut flour 1/2 teaspoon salt 4 tablespoons coconut oil 4 tablespoons maple syrup Caramel Layer 1 cup creamy nut butter (I used cashew but you... Continue Reading →

If you are looking for more ways to use up leftover pumpkin flesh after carving them, check out this Pumpkin Fruit Cake or Curried Pumpkin Soup by Camilla, Roasted Pumpkin Hummus by Helen, Creamy Pumpkin Soup with Toasted Almond Flakes, Cream of Roasted Pumpkin & Sweet Potato Soup with Parmesan Crisps or Halloween Pumpkin Soup with Milk we previously made.

But I use freshly ground almond butter from Whole Foods, so it's crunchy not creamy — and it works wonders for the texture of the bread.