Sentences with phrase «using more almond butter»

Have we inspired you to start using more almond butter?

I used to use more almond butter and coconut oil to increase the * MOISTURE * (does moisture bother people as much as moist?

Not exact matches

Lower starch vegetables like cauliflower replace the mash on our shepherd's pie and we use more nutrient - dense foods like butter and ground almonds (instead of refined flours and vegetable oil) in our cakes and cookies.

Do you think I can just use a bit more than the cup of almonds, instead of the 2.5 tablespoons of almond butter?

For the «crumble» I used a tasty combination of oats, dates, pecans, almond butter, honey, cinnamon, and salt, bringing in some healthy fats and more natural sweetness.

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.

1 and 1/4 cup of almond milk (I used toasted coconut unsweetened milk)-- cashew, coconut or whatever you use I scoop of Vega One coconut almond flavored nutritional shake powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful of baby spinach leaves 1 tablespoon of Justin's maple almond butter 1 teaspoon of raw cacao nibs 1 teaspoon of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon of coconut flakes plus more for garnishing

For this batch I used cashew butter, which has a more mild, neutral flavor than almond or peanut butter.

I used almond butter, more salt, no sweetener and added savory flavorings like garlic / onion and italian herbs!

The gluten free tart shell I made for this berry tart used a mixture of almond flour, arrowroot powder, butter, and maple sugar — it needs just a few more tweaks before I post it.

Ingredients: 2 1/2 cups all - purpose flour 2 tsp cornstarch 1 1/2 tsp baking powder 3/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/2 tsp salt 3/4 cup butter, softened 3/4 cup granulated sugar 3/4 cup light - brown sugar 1 large egg 1 large egg yolk 3 Tbsp sour cream 1 tsp vanilla extract 1/4 - 1/2 tsp almond extract (use a 1/2 if you want a slightly more noticeable almond flavor) 1/4 cup granulated sugar 1 1/4 tsp cinnamon

He said this is strange, it's a little soupy, more the consistency of a milkshake than of the almond butter we're used to buying.

Instead of shortening I used butter, added more chocolate chips to the cookie dough and topped the cookie with almond joy pieces.

I used 1/3 cup GF rolled oats, 1/3 cup or maybe a bit more of unsweetened almond milk, 1 tablespoon chia seeds, 2tbls of powdered peanut butter, 1/2 tbls of maple syrup.

2 eggs at room temperature, separated 2 cups gluten - free flour 3 Tbsp poppy seeds 2 tsp baking powder 1/2 tsp salt 1 lemon, zest and juice 1 cup milk (I used almond milk) 4 Tbsp butter, softened 1/2 cup or more sugar (I used 1/2 cup coconut sugar)

Really, for these cookies you can sub any nut butter you like, but I think almond is lovely... (ha, since I have been living in the UK, I have noticed I've been using that word more!)

150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g coconut oil, to be melted 40 g pure cocoa butter, to be melted 200 g fairtrade dark chocolate (70 % cocoa), melted in a bain - marie 100 ml GMO - free vegetable cream 100 g almond butter 1 - 2 tablespoons hazelnut butter 2 handfuls of shelled hazelnuts, more or less finely chopped

I used butter, and didn't have lemon or almond so used more vanilla - the flavor is great!

I used almond milk and added 2T of PB2 (powdered peanut butter), will add more the next time.

For the Crust 2 cups plus 2 tablespoons all - purpose flour, plus more for dusting 3/4 cup confectioners (powdered) sugar 1/2 cup plus 2 tablespoons almond meal / flour (I used Red Mill) 2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 12 tablespoons (1 1/2 stick) cold unsalted butter, cut into 1 - inch cubes 2 tablespoons heavy whipping cream 1 tablespoon orange flower water 1 extra-large egg yolk 1 extra-large white, reserved for brushing tart later

You can use regular almond butter and add 1 tsp more cocoa.

What's in it: 6 large or extra large eggs, 3 whole, 3 whites only 1 1/2 cups vanilla soy milk (almond milk or regular milk will work too) * I recommend using the sweetened almond milk or soy milk because that way you don't need to add any additional sweeteners 1 teaspoon grated orange zest 1/2 teaspoon kosher salt 1/2 teaspoon cinnamon 1 large loaf challah or brioche bread (or if you want to be even more health concious, choose a whole grain loaf) 1 Tablespoon unsalted butter Nonstick cooking spray

3 cups cauliflower florets, cut into small - medium sized pieces 5 pitted Medjool dates (traditional dates could be used, but use more and soak them beforehand) 2 tbsp raw almond butter 1/2 tsp cinnamon 1/4 tsp sea salt 2/3 cup water, or as needed

Use almond butter instead of peanut butter (almond butter is available from health food shops and some supermarkets but is more expensive than peanut butter)

I do this to add a little more protein than if I had just used almond milk, which honestly, means these Apple Butter Overnight Oats are a great mid-morning, or post-workout snack, too!

... one more thing... i made the almond butter fudge, but used organic peanut butter instead because thatʻs all I had in the pantry... itʻs setting in the freezer at the mo... tasted a bit of it before I placed it on the wax paper... DELISH!

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

This rocky road - inspired treat combines peanut butter (use the real stuff rather than the powder for more flavor), cocoa powder, almond milk, and almighty chia seeds for a dessert you can feel good about polishing off in one sitting.

I love using almond butter in cookie recipes, as it provides more essential fats plus a subtle nutty flavor and a soft texture to the cookies.

I actually used almond butter more than peanut butter in this book, so if you like almond butter, you're in luck!

Coconut butter is more of a condiment, spread, or baking ingredient that is used in place of almond butter or peanut butter.

These looks SO yummy... If I wanted to use almond flour instead of butter, would you recommend using more, less or leaving it at 1/2 cup?

I have seen many chocolate peanut butter overnight oat versions but I am starting to use almond butter a lot more.

If you want to make the truffles taste more like real Raffaellos, you can use almond butter.

*** Variation 1: I used hazelnut butter instead of almond butter & subbed a tad more honey for the stevia (which we can't get & don't use).

Chocolate Cookies: 1/2 cup unsalted Butter or Earth Balance Butter, at room temperature 1/2 cup Powdered Honey or Maple Sugar 3/4 teaspoon Pure Vanilla Extract 1 Tablespoon Milk (we use almond) 1/2 cup Cocoa 1/2 teaspoon Sea Salt 1/4 teaspoon Xanthan Gum 3/4 cup White Rice Flour (plus more for rolling out)

As noted, I tried using more of the almond butter in place of the coconut oil in earlier versions and wasn't a fan, but just a tablespoon should be fine.

3/4 c unsalted butter, room temperature, plus more for pan and parchment 2 c all - purpose flour, plus more for pan 1/3 c almond flour 2 1/2 c fresh or frozen sour cherries (if using sweet cherries, pit and half them) 1 1/4 c plus 2 T sugar 1 1/2 t baking powder 3/4 t salt 1/2 t baking soda 3 large eggs, room temperature 2 t almond extract 1 1/2 t finely grated lemon zest 3/4 c yogurt 1/4 c milk Powdered sugar 1/4 cup sliced almonds, toasted

Pin It Ingredients: 20 Pitted dates 1 tbsp of nut butter (In my case I used macadamia and almond butter but any nut butter would work) 1/3 cup of crushed pistachios See more at zaatarandquinoa.com

Although either almond or cashew butter is fine, for these I generally prefer using cashew butter if possible as I think there's better pumpkin flavour and also the muffins are lighter in colour, more orangey, when made with cashew butter than almond.

Also, I think you could try using peanut butter or almond butter instead (they have a high natural oil content, but also have a ton of protein to make the bars even more nutrient packed).

A blend of almonds and butter act as the binder for this flourless chocolate cake that uses raw cacao powder, which retains more nutrients than cooked powder.

/ 1 cup cultured, low - fat buttermilk (you may also use non-fat Greek or Icelandic yogurt, both of which will add more protein than the buttermilk); if you don't eat dairy, you can try almond milk or another non-dairy milk or yogurt) * 1 large egg * 66 g / 4 tablespoons Nuts»n More Pumpkin Spice peanut spread or any all - natural peanut butter or almond butter (or a combination of the two), warmed in the microwave, then stirred, so it is very smooth * 2 tablespoons bumore protein than the buttermilk); if you don't eat dairy, you can try almond milk or another non-dairy milk or yogurt) * 1 large egg * 66 g / 4 tablespoons Nuts»n More Pumpkin Spice peanut spread or any all - natural peanut butter or almond butter (or a combination of the two), warmed in the microwave, then stirred, so it is very smooth * 2 tablespoons buMore Pumpkin Spice peanut spread or any all - natural peanut butter or almond butter (or a combination of the two), warmed in the microwave, then stirred, so it is very smooth * 2 tablespoons butter

I think you have to make sure you use a thicker based almond butter (as some are more runny than others).

There are a huge variety of recipes using coconut flour, almond flour, almond butter and more.

1/4 cup dried goji berries 1/2 cup raw cacao 5 Tbs hemp seeds 2 + Tbs coconut oil 1 Tbs nut butter (I used almond butter) 2 Tbs raw honey 2 Tbs ground flax seeds 1/4 tsp sea salt 1/4 tsp vanilla extract 1/2 tsp cinnamon 1/4 tsp cayenne pepper, or more to taste 1/4 tsp maca (optional) 1.

I then cleaned off that saucepan and used it to heat up almond butter, cashew butter and more maple syrup until i mixed it evenly.

If you don't like the pudding texture than leave out the avocado and consider adding in more coconut oil or using a nut butter like almond butter.

I confess that I have spent lots on money on exotic - sounding / different brands of nut butters (including chocolate almond), but I an trying to make my own more (instead of buying the natural organic ones or using the but butter grinders at stores) to save some money.

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»)