Preheat oven to 350\u00b0F or 180\u00b0C.
In a bowl add oil, sweetener, milk, nut-butter and combine well.
Take another bowl sieve flour, baking soda, baking powder, cocoa powder and salt. Mix well.
Add dry ingredients to well and mix well.
Grease your muffin tin with oil and add muffin batter.
Bake for 15-18 minutes.
In a medium bowl or food processor, mix together the margarine, sweetener, and nut butter.
Add the milk and mix well.
Stir in nuts before using.
Dissolve salt in water.
Cream shortening, vanilla and water in a standup mixer.
Mix the meringue powder into the icing sugar.
Add the sugar to the mixer about a 1/4 cup at a time on medium speed.
Whip icing on high for a minute or so until creamy.
Add the macadamia nut butter and mix on high for another minute or so.
mix and set aside.
Using the spoon and not scoop
ashews, rice cereal, sunflower seeds, nut butter, agave, oats, and flaxseed meal
ravy, boil the onion and cashew nuts together for 20 minutes
east 30 minutes.
Fry cashew nuts on medium low heat
Turn oven on to 355\u00b0F.
Wash and core apples using either a apple corer or a small pairing knife.
Stuff a few oats into the cored bottom of the apple, this will block the filling from draining out.
Stuff some nut butter into each apple; stuff in a few chocolate chips fallowed by some more nut butter and topping off with a few more chips.
Bake for 30 to 40 minutes, again this will depend on the size and type of apple you are using. They should be tender but still holding there shape.
Enjoy!
lax meal into vanilla almond butter.
2. Melt chocolate in
Mix eggs, nut butter, salt, baking soda, sweetener, flavoring, and seeds if you're using them. You will probably need some sort of power tool as nut butters are hard to get to start to blend.
Once you have a batter (it'll be pretty thick) add the lemon juice and mix again.
If you're going to use blueberries, fill each cup of a greased muffin tin about 1/4 full of batter, add blueberries, then some batter on top.
Otherwise fill cups 1/2 to 2/3 full.
Bake 20 minutes at 275.
Melt ghee or butter, in a large pan over medium heat.
Add garlic& onions and cook, stirring, for 3 mins, or until onions are golden.
Stir in curry paste, coriander, and nutmeg.
Cook for 2 min, or until fragrant.
Add chicken and cook for 5 mins, or until chicken is browned.
Add cashwes, cream, and coconut milk.
Bring to the boil.
Reduce heat.
Simmer, stirring occasionally, for 40 mins, or until chicken is tender.
Serve with rice.
Mix p-nut butter and whipping cream and whip.
add splenda to taste.
Thoroughly mix the first three ingredients.
Add the oats and coconut plus anything additional and stir to coat.
Form into a 1 inch round cylinder using wax paper.
Chill for about 30 minutes or longer and cut and roll into golf ball sized or smaller pieces.
Roll each ball in a dish of sesame seeds (whole or ground) to coat.
Place white sugar, brown sugar, butter, milk, and carob powder in a large pan over medium-high heat; bring to a boil. Boil for 2 minutes, stirring occasionally.
Remove the pan from the heat, and stir in macadamia nut butter until dissolved. Stir in oatmeal until well incorporated. Drop onto a waxed paper lined cookie sheet, and place in the refrigerator to cool.
Preheat the oven to 350 degrees F (175 degrees C). Spread macadamia nuts on a baking sheet.
Bake nuts in the preheated oven until lightly toasted, 7 to 10 minutes. Let cool.
Place nuts in a blender or food processor; process until finely ground. Add butter and cognac. Process until just combined. Do not overmix, or the butter will heat up and separate.
Form macadamia nut butter into a log or pack into a crock. Store covered in the refrigerator until serving.
In a saucepan, whisk a few tablespoons of the soy milk together with the cornstarch.
Add the remaining soy milk, sugar, soynut butter, and cocoa. Bring to a boil while storring continuously.
Whisk some of the boiling soy milk mixture to the beaten egg.
Add the egg to the rest of the soy milk mixture and return to a boil.
Remove from heat and add vanilla extract.
Cool mixture, either in a sink of cold water or in the fridge.
Put cooled mixture in an ice cream maker and make according to the manufacturer's instructions. Enjoy!
Mix peanut butter, brown sugar and egg.
Add chocolate chips and mix well.
Drop by tablespoons on baking sheet and bake 9 to 10 minutes at 350\u00b0.
Cool baking sheet on wire rack for 5 minutes and then remove cookies.
Mix sugar and milk in a saucepan.
Bring to a rolling boil. Boil for 1 minute.
(Do not stir during boiling.) Remove from stove and beat the 10 crushed soda crackers, peanut butter and vanilla together.
Pour into buttered pan.
Cool and cut into squares.
br>Combine brown sugar, soynut butter, shortening, soy milk and vanilla
an melt 2 tablespoons of butter, stir in the mushrooms and