If
using plain almond milk consider adding 1/2 teaspoon vanilla extract.
If
using plain almond milk consider adding 1/2 teaspoon vanilla extract.
The almond butter: I list almond butter in the ingredient list but I have made this recipe
using plain almond butter, vanilla almond butter, sunflower seed butter and a combination!
1/2 cup smoked almonds (feel free to
use plain almonds — or any nut really — if you prefer not to have a smoky taste)
I have
used plain almond butter, vanilla almond butter and sunflower seed butter.
I sometimes add a little espresso for my coffee addicted taste tester;) We also
use plain almond butter as a healthier version of «icing.»
I made it with the cashews but
used plain almond milk instead of unsweetened.
I don't know what Marcona Almonds are so
I used plain almonds with skins.
In a pinch do you think I could
use plain almond milk or regular dairy milk?
Not exact matches
Ingredients (for 4): For the pastry: (or
used shop bought shortcrust) 250g
plain flour 50g ground
almonds 150g butter cut into cubes 1 tablespoon milk 1 beaten egg to coat the pastry
(very professional looking) I had to make a couple of substitutions based on what I had on hand (I
used peanut butter instead of
almond butter, unsweetendd flake coconut for the dried fruit, and
plain gluteen free crisp rice ceral) and they turned out AMAZING!
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.
2 ripe bananas 1/3 cup of vanilla, lemon or
plain Chobani 1 cup of vanilla
almond milk 1/4 cup of white sugar 1.5 teaspoons baking soda 1.5 teaspoons of vanilla extract 2 lemons zested Juice from one lemon 3/4 cup of cooked quinoa 1 cup of all - purpose flour (I
used King Arthur) 1 cup of whole wheat flour (I
used King Arthur) 1 - 2 cups of freshly washed blueberries (tossed in some flour to coat)
3/4 cup of Greek yogurt (I
used plain Chobani) 1/3 cup of maple syrup or honey 1/4 cup of sugar 3 room temperature eggs 1 teaspoon of vanilla extract 1.5 cups of all - purpose flour (I
used King Arthur) 2 teaspoons of baking powder 1 teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4 teaspoon salt 1/2 cup of unsweetened applesauce (I
used a peach / apple) 1 3/4 cup of pitted, chopped (roughly) fresh cherries 1/4 cup of toasted slivered or sliced
almonds.
Whether you're going gluten - free or just feel like experimenting beyond
plain old flour,
use your Vitamix to make
almond, coconut, and a host of other types of funky flours.
Oats I
used in Acacia Honey and
Almond Granola: http://www.coffeeandvanilla.com/?p=4929 were
plain rolled oats from supermarket.
just did this recipe with a minor adjustment (
used 1/2 cup
plain unsweetenend
almond milk).....
I
used maple syrup (as I ran out of honey),
used Grapeseed oil instead of coconut oil, didn't have any
plain Almond Breeze, but did have Unsweetened Chocolate
Almond Breeze and I figure, it was just adding to the chocolate flavour anyway.
Didn't have macadamia flour, so
used all
almond, and
used plain Greek yogurt instead of coconut milk.
I tend to have
plain, unsweetened
almond or soy milk in my fridge most of the time, so that's what I usually
use, but you can
use any kind of milk you like or happen to have on hand.
I
used unsweetened
plain almond milk to help cream the surprise for the black bean puree — cauliflower!
Flavored with
almond, sandbakkelse (I'll
use this name throughout my post, as that's what my family knows them as, although they're just as commonly called sandkaker) can be served
plain as a cookie, or they can be filled.
For the sauce, I
used 1 whole avocado, 1/3 cup nooch, 1/3 cup
plain almond milk, 1 large fist of greens, and a pinch of salt.
gluten free if intolerant) 1 cup / 250 ml / 100 g
almond flour / meal 1/2 cup / 125 ml / 80 g rice flour 1 tsp baking powder 1/2 tsp ground vanilla 1/2 tsp sea salt 3.5 oz / 100 g butter, room tempered 1/2 cup / 125 ml maple syrup or honey 1 organic lemon, zest 3 eggs, separated 1 cup / 250 ml full - fat
plain yogurt (we
use Greek or Turkish yogurt) 2 cups / 1/2 liter / 200 g blueberries
1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp
almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I
used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened
plain almond milk 1.25
almond flour 1.25 cup gluten - free flour blend (I
used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips
Instead of the oil I
used 1/4 cup of
plain almond yogurt.
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
Ingredients: 1/2 cup of
plain gluten free flour — I have
used Dove's farm 1/4 cup of ground
almond 2 tablespoons of coconut sugar 1 tablespoon of brown rice syrup or honey 2 tablespoons of coconut oil — melted 2 tablespoons of
almond milk A pinch of salt 1/2 teaspoon of baking powder A dash of vanilla extract
EXCEPT instead of
using tahini, you're going to
use either sun butter (made from sunflower seeds) or
plain cashew butter or even
plain almond butter.
Ingredients 400 g stale wholemeal bread 600 ml oat milk,
plain (unflavoured) and unsweetened 200 ml apple juice, with no added sugar 150 ml vegetable cream, GMO - free (I
used almond cream) 100 g rice malt syrup 2 teaspoons natural vanilla extract 4 red apples, cleaned, cored, peeled and thinly sliced 200 ml filtered water 2 - 3 -LSB-...]
I've recently been
using The New Barn
almond milk — unsweetened
plain.
I
used 1 cup
plain unsweetened
almond milk, 1 cup Trader Joe's Spiced Apple cider, and 2 cups water.
Is it advisable to
use a «commercial»
almond - milk yogurt (e.g., Kite Hill
plain or vanilla flavor) for the starter?
However, if you like you can omit the 1/2 cup (55 grams) of ground
almonds and just
use 1 1/2 cups (195 grams) all purpose (
plain) flour.
I quadrupled the batch (to feed a hungry co-op), swapped the coconut oil for half canola oil and half applesauce, and
used raw sugar plus a bit of molasses (for lack of brown sugar), and chocolate soy milk (for lack of
plain almond milk).
For the yogurt, I
used Kite Hill
plain almond yogurt.
I made this recipe
using a bag of
plain ol' Planters peanuts and
almonds and by golly they are to die for.
1/2 c chilled unsweetened vanilla
almond milk 1/2 c 2 %
plain Greek - style yogurt 1 c frozen strawberries 1/2 c frozen sweet cherries (we
used Earthbound Farm Organic) 1/4 - 1/2 c ice cubes
Pin It Ingredients: Sponge 130g fresh raspberries 30g golden caster sugar 1 teaspoon cormflour 350g
plain gluten free flour blend (I
used blend A from this post) 80g ground
almonds 1 tablespoon GF baking powder 1 teaspoon bicarbonate of soda... Continue Reading →
Not having the array of flours that Heidi does, I made this
using 1 / 2Cup each
plain white flour, wholemeal flour,
almond flour and oat flour (
using oats that I ground down in my coffee grinder).
1/2 cup of
plain gluten free flour — I have
used Dove's farm 1/4 cup of ground
almond 2 tablespoons of Natvia Natural Sweetener 1 tablespoon of brown rice syrup 2 tablespoons of coconut oil — melted 2 tablespoons of
almond milk A pinch of salt 1/2 teaspoon of baking powder A dash of vanilla extract
1-1/4 c. stone ground wheat flour 1-1/4 c. stone ground rye flour 1/2 c. coarse ground cornmeal 1 t. kosher salt 1 t. baking soda 1-1/4 c. vanilla
almond milk + 1/4 c. kefir or
plain whole milk yogurt + 2 T. white or cider vinegar -LCB-
use all milk if no kefir on hand; or sub what original recipe calls for; 1-1/4 c.
plain whole milk yogurt -RCB- 1/2 c. molasses
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 (I
used peach apple) 1/2 cup of light brown sugar 1 teaspoon vanilla extract 1 cups of shredded carrots (I
used organic) 1 small / medium sized zucchini (shredded) Optional toppings: Raisins, Coconut, Nuts (walnuts or
almonds) or just leave it
plain.
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I
used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I
used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime juice
Plain Greek yogurt and sliced
almonds for topping, if desired
Using the basic recipe with unsweetened
almond milk,
plain yogurt and maple syrup, by morning I had several pieces of oats that had a bluish - green color on them (mold?).
I
used Blue Diamond
Almond - Coconut milk (
plain, unsweetened) instead of Califia's, Lyle's Golden Cane Syrup in place of the brown rice syrup [I like the taste way better], and 1 Tablespoon goat butter [because why not?].
Oil for spraying the pan 3/4 cup
almond flour 3/4 cup coconut flour 3/4 cup sugar (I
used organic coconut sugar and only
used 1/2 cup) 2 tsp baking powder 1/2 tsp salt 2 eggs (or Egg Replacer for 2 eggs) 1/2 cup milk or non-dairy milk (I
used almond milk) 1/2 cup
plain yogurt or non-dairy
plain yogurt 1.5 tsp vanilla or
almond extract 1 cup blueberries 3 nectarines, pitted and sliced
5 cups of puffed rice (I
used plain, sometimes it's hard to track down) 1/3 cup + 1 tbsp of brown rice syrup 1/3 cup + 1 tbsp of
almond butter Line an 8 × 8 baking dish with parchment paper.
It is a little more on the expensive side as it
uses three cups of
almond meal, but if you are on a budget and not gluten intolerant you can swap the
almond meal for
plain flour on a 1:1 ratio.
I
used honey roasted
almonds instead of
plain almonds.