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.
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.
Not exact matches
I
used coconut oil instead of vegan
butter in the base, added an extra teaspoon of vanilla and half a teaspoon of chia seeds to the filling, and chopped
walnuts plus seeds to the topping.
I
used melted
butter instead of canola oil, and added fresh cranberries, flax seeds and
walnuts.
I
used rum emulsion instead of bourbon, just because I don't have bourbon, but I do have rum emulsion; I also
used unsalted
butter so added 1/2 tsp salt to the mix and I added 1 cup of toasted
walnuts — because I just have to have
walnuts in my banana bread.
And just as he doesn't make a
walnut butter because he hasn't found a variety he loves, or only
uses Sicilian sea salt because the domestic offerings aren't of the quality he's looking for, it's Overbay's concept of the right «fit» that drives what goes out under the Big Spoon label.
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
They
used a series of nut - based products, like almond flour, almond
butter, and
walnuts, mixing them with sweet things like maple syrup, honey, and raisins.
1 tablespoon vegetable oil 1 1/4 cups rolled oats 1 1/4 cups chopped toasted
walnuts 1/2 cup oat bran 1 1/2 cups puffed cereal you like, pounded into smallish bits (I
used Barbara's Peanut
Butter Puffins and Shredded wheat, both with success) 1 cup dried cranberries, coarsely chopped 3 pieces of dried crystallized ginger, finely chopped 1 cup brown rice syrup 1 teaspoon pure vanilla extract 1/2 teaspoon salt
It's super easy to make,
using Pillsbury biscuits and is topped with brown sugar,
butter,
walnuts and cinnamon baked into a caramelized construction of sweet buttery goodness.
-1 T
butter or Earth Balance -1 shallot -4 cups vegetable broth -1 cup water -1 medium butternut squash -2 apples (I
used granny smith, but any kind will work)-1 T minced fresh ginger -1 T chopped fresh sage -1 / 4 t nutmeg - salt to taste -2 T honey - chopped
walnuts (for garnish)
And here's a pro tip for you: the texture of
walnuts is softer than almonds, so if you want to make nut flour or nut
butter but don't have a high - quality food processor that can finely crush almonds, it'll be easier to
use walnuts.
You can
use any nut
butter you like (cashew,
walnut...), but each will result in a different flavor.
Since I didn't have all of the ingredients I made a couple of changes — I
used almond
butter (Artisana raw organic) instead of almond flour (same quantity), i
used a full teaspoon of cinnamon and baking powder, I added 1/4 cup of chopped
walnuts.
-LCB- loadposition share -RCB- This Vegan Banana Walnut Ice Cream recipe makes wonderfully creamy ice cream due to its extensive
use of bananas and cashew
butter This vegan ice cream is further enhanced with non-dairy milk,
walnuts and a touch of vanilla extract.
You can always
use almond,
walnut or coconut
butter.
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
Using a rubber spatula, scrape the
walnut butter into a small bowl and add the cacao nibs.
Ingredients: 3 tablespoons
butter or margarine, softened 1 cup honey 2 large eggs, separated 1 1/2 cups all - purpose flour - divided
use 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 1/8 teaspoon ground cloves 1/8 teaspoon ground nutmeg 1/2 cup seedless raisins 1/2 cup
walnuts 1/4 cup raisins
all - purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted
butter, melted 1/2 cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4 cup mini semisweet chocolate chips 1/2 cup finely chopped
walnuts (pecans, almonds, cashews, hazelnuts or any other nuts of your choice) 1/2 cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit of your choice can be
used as an alternative)
You can
use this dough recipe for other fillings as well, like poppy seeds,
walnuts, fruits, but always
use the
butter inside layers.
I have been making recipes from this book for a few years, including the wonderful salads and my favourite carrot and
walnut cake recipe — which
uses sunflower oil instead of
butter.
One apple (preferably organic) 1 Tbsp
walnuts, chopped 1 Tbsp nut
butter (I
used hazelnut
butter) 1/4 cup berries (optional) 1 tsp chia seeds 1 tsp coconut flakes Cinnamon powder
Skip to Next Recipe Ingredients Nutrition 2 cups brown sugar, firmly packed (I
use dark brown) 2 cups plain flour, sifted 1 teaspoon baking powder 1 pinch salt 1⁄2 cup cold
butter, roughly chopped 1 teaspoon baking soda 1 cup milk (or you can substitute sour cream) 1 egg, lightly beaten 1 teaspoon ground nutmeg 1⁄2 cup
walnuts or 1⁄2 cup pecans, chopped ground cinnamon (optional) Check Out Our Top Dessert Recipe Directions Preheat oven to 350 degrees F. Up Next How to Make Meringue Reviews See All Reviews Write A Review Most Helpful Armenian Nutmeg Cake Daydream, I may not be a Home Coming Queen - but you've made me a DAYDREAM BELIEVER!!!
I
used 2 cans of pears, poured some melted
butter over the top and added chopped
walnuts.....
Ingredients: 2/3 cup
butter or margarine 1 2/3 cups (10 - ounce package) mint chocolate chips - divided
use 1 1/2 cups granulated sugar 1 cup all - purpose flour 1/3 cup cocoa 1 teaspoon vanilla extract 1/2 teaspoon baking powder 1/2 teaspoon salt 3 large eggs 1 cup coarsely chopped
walnuts
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 cup)
I didn't have all the ingredients, so I
used almond
butter and chopped
walnuts instead of peanut
butter & peanuts.
But you could
use ground
walnuts with almond
butter, ground pecans with sunflower seed
butter... whatever floats your boat.
+ salt and pepper + bibb or
butter lettuce for two + one watermelon radish, washed and shaved (I
used my sprializer) + 2 tablespoons toasted
walnuts (dry cook
walnuts in a frying pan) + 1/4 cup of crumbled goat cheese + 1 tablespoons of olive oil, divided + juice of a quarter of an orange or lemon
My fav is to
use grass fed
butter, maple syrup, and mashed banana with
walnuts.
Ingredients 4 cups all - purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon ground cinnamon 1 1/2 cups (3 sticks)
butter, softened 1 1/4 cups granulated sugar 1 1/4 cups packed brown sugar 2 large eggs 1 tablespoon vanilla extract 3/4 cup milk chocolate chips 3/4 cup semi-sweet chocolate chips 3/4 cup white chocolate chips 1 cup chopped
walnuts or pecans (optional, if not
using, add more chips) Sea salt (for sprinkling)
For this dish, I
use panko bread crumbs, finely chopped
walnuts, and
butter - fried sage leaves.
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
3/4 cup organic pecans or
walnuts 2 - 3 tablespoons organic nut
butter of choice (we like cashew
butter) 1 tablespoon melted organic coconut oil 2 cups pitted organic Medjool dates 1/4 cup organic cacao powder (or carob powder — you may want to add a bit of sweetener if
using carob) 1 teaspoon organic vanilla extract 1 teaspoon organic cinnamon pinch of salt 1/3 cup organic shredded coconut (optional)
To make the topping, mix together the flour, brown and white sugars, chopped
walnuts and the
butter using a pastry blender or fork until coarsely crumbled.
We love that all of the nut and seed
butters are handcrafted in small batches in Oakland, Calif.,
using quality ingredients, including
walnuts and almonds straight from California.
Ingredients: Crust 1/2 cup plus 2 tablespoons margarine or
butter - divided
use 1 1/2 cups (about 45 wafers) vanilla wafer crumbs 1 cup chopped
walnuts 1/3 cup powdered sugar 1/3 cup cocoa powder
I love the
use of
walnut and almond
butter in these protein - rich cookies... sounds heavenly....
And, depending on your taste, you might choose to make a few of your favorite bars multiple times rather than every recipe in the book: - I
use a wide variety of nut / seed
butters throughout the book (almond, cashew, coconut, hazelnut, macadamia, peanut, pecan,
walnut, pumpkin seed, sunflower seed), but most of them
use almond
butter and peanut
butter.
I'm really not a fan of
walnuts, but I will
use them in a recipe if I have to, so I was wondering if
using almond
butter and almonds would that possibly change the composition of the ice cream in any way?
I simplified this recipe even more in a lot of ways, by
using frozen bagged carrots, peas, and corn instead of celery and carrot, I skipped the sautéing part and just mixed the raw onion and garlic with the mixture, I skipped the
walnut toasting part and just added it in, I did all my chopping in the food processor, I
used the food processor to grate the apple and
used an apple instead of apple
butter in the sauce and just processed it til it was slightly chunky.
I
used a combination of almonds,
walnuts and pecans for the nuts, and peanut
butter instead of almond
butter.
In fact, even though the filling for these
Butter Tart Squares
uses either raisins or chopped
walnuts, you can just as easily
use chopped pecans to emulate the pecan pie.
-LSB-...] Coconut flour bread or almond flour bread (1 loaf)-- where to buy coconut flour
Butter, ghee or coconut oil (6 TBSP)-- where to buy coconut oil Onion, white or yellow (1) Celery (2 stalks) Parsley, ideally fresh, but you can
use dried (3 tablespoons) Thyme, ideally fresh, but you can
use dried (3 tablespoons) Sage, ideally fresh, but you can
use dried (3 tablespoons) Chicken or beef stock, homemade (2 cups) Ground pork or beef sausage, from pastured animals (1 pound) Optional: Dried or fresh fruit, such as apples, cranberries or raisins, and / or soaked nuts, such as pecans or
walnuts (4 cups)-- where to buy organic dried fruit -LSB-...]
1 1/2 cups whole fresh cranberries 1 cup sugar 2 cups unbleached all - purpose flour 1 Tablespoons baking powder 1/2 teaspoon fresh ground nutmeg (I
used cinnamon) 1/4 teaspoon ground ginger 1/4 teaspoon salt (I
used fine sea salt) grated zest of 2 oranges (I
used 1 Tablespoon granulated orange peel from Fresh Market) 1/2 cup
walnuts, chopped 3/4 cup orange juice (I
used 100 % cranberry juice) 2 large eggs 1 teaspoon vanilla extract 4 Tablespoons (1/2 stick) unsalted
butter, melted
I also prefer to not
use soy, and while I can get real raw imported almonds instead of the pasteurized US almonds, I normally just make milk with pre-made cashew or
walnut butter since I can make it in a matter of minutes instead of hours.
We
used healthy fat sources from almond
butter and
walnuts and our favorite ketogenic sweeteners in stevia and monk fruit, which have no impact on our blood sugar but provide a great flavor.
Makes about 18 muffins: 100 g
walnuts 85 g rolled oats 130 g buckwheat flour, spelt flour or whole grain flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1 tbsp cinnamon 1 tbsp freshly ground cardamom 1/2 tsp sea salt 160 ml buttermilk or plant yogurt 80 ml oil or
butter 2 ripe bananas, mashed 5 fresh dates, mashed 3 large eggs Raspberries, frozen or fresh For the granola topping: 1/3 cup rolled oats 1/3 cup chopped
walnuts 2 tbsp olive oil 1 tbsp runny honey 1)
Using a food processor or a blender, mix
walnuts and oats into a coarse flour.
3 cups Applesauce, drained 2 cups Old - Fashioned Oats 1 1/2 cups Flour 1/2 cup Whole Wheat Flour 3/4 cup
Butter 1 cup Brown Sugar 1 teaspoon Vanilla Extract 1 teaspoon Cinnamon 1/2 teaspoon Ground Ginger 1/4 teaspoon Ground Allspice 1/4 teaspoon Ground Cloves 1/2 teaspoon Baking Soda 1/4 teaspoon Salt 1/2 cup
Walnuts, chopped (I
used pecans because that is what I had)