br>Place the banana, eggs, almond butter, baking soda and vinegar in
In large bowl, combine butter, almond butter, rum, almond extract and confectioners' sugar
mooth.
Whisk in the almond butter, then add eggs one at
Beat the almond butter and brown sugar in large
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.
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.
br>Place almond pieces in the skillet and dry toast for about
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.
190 degrees C).
Mix almond butter, brown sugar, shortening, and margarine
eat until fluffy.
Add almond butter, almond and vanilla extract and egg
an, combine the honey, almond butter, and almond extract. Turn on low-heat
crape down sides, then add Almond butter and mix well.
Mix
archment paper.
Beat together almond butter and sugar in a large
Combine mixed berries, bananas, almond milk, almond butter, and cinnamon in a blender; blend, adding more almond milk for a thinner smoothie, until smooth and creamy. Add cherries and continue blending until smooth.
Preheat oven to 320 F (160 C).
Cream molten butter and almond butter.
Stir in egg and sugar, add vanilla.
Combine flour, salt and baking powder and mix into wet ingredients.
Knead until well combined and smooth.
Drop teaspoons of dough onto cookie sheet, flatten with a fork and bake for about 15 minutes.
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.
eat butter and almond butter with electric mixer on medium to high speed for
Combine almond milk, almond butter, espresso powder, cocoa powder, vanilla extract, and stevia powder in a blender; mix until well combined and slightly thickened, about 2 minutes. Serve in 2 mugs; dust with cocoa powder.
Preheat the oven to 350\u00b0F.
Pour almond butter into bowl, add sugar.
Add the egg, baking soda, maple syrup, almond extract and salt. Mix until well blended.
Add the nuts. (I like to use a combination of sliced almonds and chopped macadamia nuts.).
Add the chocolate chips.
Roll the dough into balls and space them out on a buttered cookie sheet. (I prefer to use non-stick cookies sheets.).
Bake in the oven for 10 minutes, longer if needed.
Enjoy!