Not exact matches
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)
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.
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.
Ingredients 1 pie crust (I
used this one, with Spectrum vegetable shortening substituted for the
butter) 1 1/2 ounces bittersweet chocolate 1/4 cup light corn syrup 2 teaspoons neutral oil, like safflower 3/4 cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2 cups toasted
pecan halves
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.
I
used pecans, brown sugar splenda (had to sorry) cinnamon a bit of nutmeg and some apple grated... a bit of
butter to hold it all together... rolled it... baked it... not one survived.
Add the vanilla extract, (the cinnamon if you
use it) and the cooled
butter and
pecan mixture.
I have
used spice cake, white cake and
butter pecan cake in this recipe and all three are delicious (yellow is my favorite though).
Toast the
pecans and quick sauté them
using a little
butter and 2 tablespoons of brown sugar, set aside and let them cool before
using.
I too have
used it with spice cake, and have also crushed the
pecans and added to cake mix prior to pouring, but the favorite version is with Yellow
Butter flavored cake mix.
Use Whole Milk, not Nonfat Milk — Maple Syrup —
Butter — Yeast — Whole Wheat Flour — Chopped
Pecans — Cinnamon
Instead of almond
butter (which I normally
use), I made
pecan butter because
pecans and apples go tougher like pb and j.
1/3 cup almond flour 1 banana 1/8 cup almond
butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2 tablespoons coconut sugar) 1 teaspoon pure vanilla extract coconut oil —
use for frying in skillet and instead of
butter to serve raw honey — instead of syrup raw
pecans — shelled
For toppings, I added roasted butternut squash pieces, but you can also
use a spoonful of this cinnamon
pecan pumpkin
butter instead, or just sprinkle some caramelized nuts.
This coconut milk ice cream recipe is similar to my original
butter pecan ice cream (a family favorite), but makes
use of the gorgeous seasonal strawberries that are available right now and is completely dairy free.
I
used Coconut &
Pecan Butter to make these maple & pecan protein
Pecan Butter to make these maple &
pecan protein
pecan protein bars.
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)
Will I really miss anything if I don't
use the
pecans in the crust, will the nilla wafers with
butter hold up ok baked like a graham cracker crust?
I
used almond
butter,
pecans and a mix of raisins and cranberries.
Two questions: how do you know how many wafers and
pecans to throw in the food processor without measuring them when they are actually crumbs, and I
used 1/2 cup of
butter, but my crumbs feel TOO moist, any solutions for this?
I did not have peanuts, so I
used pecans, which worked fine with the peanut
butter.
Used it on a salad of
butter lettuce, chopped green apple, toasted
pecans and a little crumbled blue cheese.
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 vegan
butter, almond flour, crushed
pecans, chia seeds for binding and a bit of xylitol.
150g Oats 2 medium bananas (about 190 - 200g) 50g desiccated coconut 120g chopped dates (if you don't have enough dates substitute chopped raisins) 100g melted coconut oil (or
butter) 80g nuts and seeds (I
used pumpkin seeds, chia and
pecan)
I doubled the amount of coconut sugar to make up for that bitterness (and
use half shortening / half
butter and added
pecans).
I
used the Paleo
Pecan Hummus in my wrap, but you can
use any almond
butter, cashew
butter, or non-peanut nut
butter you have handy.
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)
Just add the amt listed in white) Extra Large Loaf1 / 3 C water1 C mashed very ripe banana (about 2 medium bananas) 3 T vegetable oil, margarine or
butter (I
use olive oil) 2 large eggs1 t salt1 / 4 C brown sugar, packed2 C white flour * 2 C whole - wheat flour1 1/4 t ground nutmeg or cinnamon (bet pumpkin pie spice would be good) 1 1/2 t bread - machine or instant yeast1 / 3 C each raisins and chopped
pecans (optional) * In Canada
use all - purpose or bread flour; in the United States
use bread flour.
But you could
use ground walnuts with almond
butter, ground
pecans with sunflower seed
butter... whatever floats your boat.
The peanut
butter flavour cups contain no actual nut or nut derived product and are manufactured in
Pecan Deluxe's segregated nut free facility
using all natural flavours.
I hope your beadrmaker has a sweet bread button, or just
use the reg cycle.Caribbean Banana BreadLarge Loaf1 / 3 C water3 / 4 C mashed very ripe banana2 T vegetable oil, margarine or
butter (I
use olive oil) 1 large egg3 / 4 t salt3 T brown sugar, packed1 1/2 C white flour * 1 1/2 C whole - wheat flour1 t ground nutmeg or cinnamon (bet pumpkin pie spice would be good) 1 1/4 t bread - machine or instant yeast1 / 4 C each raisins and chopped
pecans (optional) * In Canada
use all - purpose or bread flour; in the United States
use bread flour.
2 sticks (8 ounces) salted
butter, at room temperature 4 ounces cream cheese, at room temperature 1/2 cup sour cream 5 tablespoon sugar 1 3/4 cups all purpose flour 8 ounces semisweet chocolate, coarsely chopped (I
used chocolate chips) 1 cup
pecans (about 4 ounces), coarsely chopped 1/3 cup dried currants (soaked in water or spirits if very dry; drained and dried) 1 1/2 teaspoons cinnamon 1/2 cup plus 2 tablespoons apricot preserves, strained
200 g digestive biscuits broken into small pieces (substitute gluten free biscuits for a gluten free version) 100 g
pecan nuts 100 g shelled pistachio nuts 6 dates (soaked in water for a around 10 minutes before
using) 120 g CHOC Chick Raw Cacao
Butter 6 tbsp CHOC Chick Raw Cacao Powder 3 - 4 tbsp agave syrup, fruit syrup, maple syrup or other (add to taste) 4 - 6 drops vanilla extract
A
pecan pie bar with almond flour crust and these healthy chocolate avocado cookies as well this amazingly delicious fudge but
used natural peanut
butter and peanuts.
I recently
used this recipe to make some delicious
pecan butter!
I made these but I
used a variety of seeds (sesame, pumpkin, sunflower) instead of the
pecans, along with 1/4 cup shredded coconut, I
used Mayvers peanut & cacoa (2 ingredient spread) instead of almond
butter which is an Australian product and they were really delicious.
2 cups all - purpose flour 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon baking powder 1 cup (2 sticks) unsalted
butter, softened (I
used 1 tub of Smart Balance Light) 3/4 cup granulated sugar 3/4 cup packed light - brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1 1/2 cups old - fashioned oats (not instant or quick - cooking) 6 ounces semisweet chocolate, cut into 1 / 4 - inch chunks (I
used 1 cup of chocolate chips) 1/2 cup shredded unsweetened coconut 3/4 cup
pecans (3 ounces) Vegetable - oil cooking spray
Also, what do you think about
using a different kind of nut
butter like
pecan butter??? Anyways, these look really good and I can't wait to try!
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)
In this recipe I
use local, heirloom, organic apples and top them with a crispy cookie like crust of
pecans, oats, flour and
butter.
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)
Applesauce is
used in place of
butter or oil and my hearty oat +
pecan flour blend is
used in place of white flour.
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
used maple syrup for the sweetener (and then added 1/4 cup of sugar to please the crowd), I chose
butter as my oil, and I omitted the
pecans from the batter.
1 cup
pecans, toasted and cooled to room temperature 1 cup organic unsalted
butter 1/2 cup fine grain evaporated cane sugar (I
used Alter - Eco brand) A splash of vanilla extract A splash of bourbon (optional) 1 1/2 cups whole wheat pastry four 1 cup oat flour 1/2 teaspoon fine grain sea salt organic powdered sugar for dusting
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-...]