rash. I use Blue Diamond Almond Milk and Coconut Milk blend
For the ground almonds take 1/3 cup raw almonds and process in a food processor fitted with the S blade until finely ground.
Place the almond butter, maple syrup, vanilla, and salt in a food processor fitted with the S blade and process until smooth.
Transfer to a small bowl and freeze for 30 minutes.
Form into 1-inch balls and flatten slightly. Roll each cookie in the ground almonds.
Freeze for at least 2 hours before serving. Stored in a sealed container in the freezer, these cookies will keep for up to one month.
In large bowl, combine butter, almond butter, rum, almond extract and confectioners' sugar
Preheat the oven to 375 degrees. Spray two baking sheets with cooking spray. In a large bowl whisk together the flours, salt and baking soda. In another large bowl beat together the butter, almond butter and sugars until fluffy. Add the vanilla and egg and beat until well combined. Gradually stir in the flour mixture, blending well.
Shape the dough into 3/4 inch balls, and place on the baking sheets. Place an almond in center of each cookie and press down lightly. Bake for 10-12 minutes, until lightly browned. Cool on a wire rack.
Let your oats & nuts sit at least an hour without water so they are not soaking wet. Chop up almonds or walnuts if you wish. Put oat groats, almonds, sunflower seeds, and walnuts in large bowl.
Process apple in food processor and then add in almond butter, agave/date paste, and cinnamon. Process until creamy, then pour over top of nut mixture, and mix well.
Dehydrate this mixture at 115F until you get the desired dryness you want (over night is easy). Store in airtight container in the refrigerator.
Line 12 muffin cups with paper liners.
Blend coconut oil, cocoa powder, almond butter, honey, vanilla extract together in a blender or food processor until smooth. Spoon mixture into prepared muffin cups. Refrigerate until set, about 30 minutes.
Preheat the oven to 350.
Beat butter and almond butter until light.
Add sugars and beat until light and fluffy.
Beat in eggs and vanilla.
Mix in flour, baking soda, baking powder, and salt.
Stir in oats and cashews.
Drop batter by tablespoons onto cookie sheet.
Bake 10 - 15 minutes.
Boil water in a pan, add 1/2 tsp of salt and cook asparagus for about 3 minutes. Don't overcook.
Immediately immerse asparagus in cold water.
In a medium bowl, place almond butter, tamari, sugar, lemon juice, and hot water and mix well.
Add asparagus and red pepper slices and coat them with the sauce. Season with salt and pepper.
Refrigerate for at least a couple of hours.
Infuse love and serve!
Preheat oven to 325 degrees F. Line an 8 x 8-inch square baking dish with parchment paper. Spray with nonstick cooking spray.
In a large bowl, using an electric mixer, whip eggs, sugar, honey and vanilla until blended. Beat in Betsy's Best almond butter until well combined and smooth. Stir in cocoa powder, baking soda and salt. Fold in chocolate chips/chunks.
Spread brownie mixture evenly into prepared pan.
Bake for 30-35 minutes, or until a toothpick inserted in center comes out clean.
Yield: 12 squares.
Beat the almond butter and brown sugar in large
mooth.
Whisk in the almond butter, then add eggs one at
br>Place the banana, eggs, almond butter, baking soda and vinegar in
br>Place the avocado, bananas, almond butter, cacao and maple syrup in
Preheat oven to 350\u00b0F.
Using an electric mixer, beat the almond butter and xylitol together until well blended. Add the egg, vanilla and chopped apricots and mix well. Form 1 inch balls and on baking sheet. Flatten each cookie with a fork.
Bake for 12 to 14 minute ( oil will pool around the cookies as they cook). Allow cookies to cool thoroughly on the baking sheet to keep them from crumbling.
nd chop finely.
Place almond pieces in the skillet and
175 degrees C).
Beat butter, brown sugar, and sweetener in
190 degrees C).
Mix almond butter, brown sugar, shortening, and margarine
o 375\u00b0F
Beat butter and almond butter in large bowl until
Mix vanilla extract and salt into your almond butter. Using a teaspoon make six flat roundish patties of almond butter. Set aside.
Fill 1 and 1/2 teaspoons of melted chocolate into each of six cavities of a silicone muffin mold. Place one of the almond butter patties on top of each chocolate puddle.
Top that with another 2 teaspoons of melted chocolate each smoothing out the tops and making sure that the almond butter is covered.
Place in the fridge until hardened (I left mine over night). Pop out of the muffin tin and enjoy.
Blend almond milk, bananas, dates, almond butter, cinnamon, flax seeds, and nutmeg together in a blender until smooth.