Sentences with phrase «more almond nuts»

Grilled chicken shish with salad More almond nuts Cup of oats.

Not exact matches

«Almonds, walnuts, peanuts, roasted pumpkin seeds, cashews, hazelnuts, filberts, and other nuts and seeds contain many beneficial nutrients and are more likely to leave you feeling full (unlike chips or pretzels),» the newsletter said.

And one more question: I don't have a blender yet, but I'm about to buy something like that: http://www.sencor.eu/stick-blender/shb-4360 It works on 800w, so I hope it'd be good for blend nuts, grind, make almond butter and other stuff... based on your experimences with food processors, do you think it worths buying?

Place the almonds and pecans into the food processor and blend until a sticky flour forms, it's just more than a flour but not as sticky as a nut butter, this should take a couple of minutes.

I know that 2 cups of ready ground almonds would use more nuts than 2 cups of whole almonds....

Hi Rosana, I'd just suggest substituting for any other nut you fancy, cashews, brazils, more almonds?!

Could I substitute the pecans for any other nut such as walnuts or more almonds?

I added a little more matcha because I loved the flavor, used only vanilla instead of almond since I was making them for someone with a nut allergy, and they came out awesome!

Overeating almond flour (or any nut flour) when subbing for white flour can therefore lead to MORE food sensitivities, not less.

My reasoning is that almonds are the most mild of the tree nuts and are more related to fruits (like the peach) than to the other tree nuts.

I prefer roasted almonds because I like the flavor it adds to the nut butter — it's much more deep and complex.

Nut - Free: In place of almonds, you can use more chocolate chips — or a different raw chopped nut if you can tolerate some nuts but not otheNut - Free: In place of almonds, you can use more chocolate chips — or a different raw chopped nut if you can tolerate some nuts but not othenut if you can tolerate some nuts but not others.

I tend to stick to almond meal but now I am wanting to get a little more adventurous While we're on the topic of favorite nuts - I have to say chocolate covered almonds are my favorite indulgence!

I think I agree with you on liking almond flavour more than the actual nut.

Because of the addition of the nut butter I added a little more almond milk to keep the batter from being too thick.

These bars are colorful and full of good - for - you ingredients like goji berries, cacao nibs, coconut oil, honey, almonds, pistachios, etc.... → Read More: Go Nuts Granola Bars

1/4 cup ground almonds (this can be omitted and a flour used in it's place, or another nut used but it does make the cake more deliciously gooey so I recommend it!)

Between buckwheat groats, almond flour, coconut flour, an assortment of dark chocolate bars, rice cakes galore, and more nut butter that even I can get through, I have quite a bit to work with.

** I've tried this with almond butter and peanut butter, and liked both — though the almond had a much more classic «banana nut» flavor.

And it's only day 3 Making these w / Sunbutter (sunflower seed butter) and subbing almond flour with more oats for a nut - free version.

Naturally More Almond Butter - 100 % All Natural Nut Butters - Finely Roasted - Probiotics - Heart Healthy - Flax - Gluten Free - Peanut Free - Vegan 16 oz.

Zimtsterne are a traditional German Christmas cookie made of meringue and ground nuts, usually almonds and sometimes hazelnuts, cut into star shapes and topped with more meringue.

Someone told me recently about using applesauce to make my honey - based cookies & nut quick - bread (& muffins, etc.) more moist — worked FABulous; but now that I want to try to lessen my honey and use liquid stevia, can I add some almond milk to keep the liquid part stable?

Here we go... Layer 1 — dense, chocolatey, brownie cake base Layer 2 — smooth, light vanilla soft serve Layer 3 — creamy macadamia nut caramel Layer 4 — almond and chocolate cookie crumbs Layer 5 — more vanilla soft serve, but with thick brownie chunks Layer 6 — topped with a smooth chocolate ganache and more brownie chunks

Naturally More Almond Butter - 100 % All Natural Nut Butters - Finely Roasted - Probiotics - Heart Healthy - Flax - Gluten...

More than 100 adoring fans turned out to watch Tsai cook salmon salad with citrus and pine nuts, shiitake and parmesan sliders, and almond - oatmeal cookie ice cream sandwiches.

Arrange nuts in a single layer on a heavy baking sheet, and bake at 350 ° for as little as two minutes for flaked coconut to five or more minutes (for dense nuts like almonds); shake the pan or stir frequently so the nuts toast evenly — they tend to brown on the bottom more quickly.

This is what I eat in a normal week: Chicken grilled with olive oil or coconut oil and seasoning Ground turkey or beef with olive oil or coconut oil and seasoning Rice noodles or rice spinach noodles (Mrs. Leepers is a great brand) Brown rice Quinoa with chia seeds Nuts like almonds, walnuts and cashews 50/50 Spring mix on the side of each meal Different fruits and veggies (try to eat more veggies though, as fruit has a lot of sugar)

Crisp 1 cup pecans or walnuts — it's always better to soak and dehydrate nuts, as it makes them easier to digest 1/2 cup sprouted oat flour (see recipe below) 1/2 cup rolled oats 1 cup almond flour 1/2 cup vanilla date paste (see recipe below) zest of 1 lemon 2 or more tablespoons fresh rosemary — chopped 1/2 teaspoon salt

Doughnuts 2 cups cashews — soaked for four hours, or more 1/2 cup Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1 cup water 1/2 cup raw honey 2 tablespoons maca powder — optional 1/4 teaspoon salt 2 tablespoons sprouted pecan butter or other nut butter / oil 2 tablespoons almonds — ground 3/4 cup flax seeds — ground

If you make the truffles with peanut butter, the nut flavor will be a bit more pronounced than in the almond — butter version.

Use any nuts you like, following the basic proportion, from the more common almonds and cashews, to hazelnuts, pecans and Brazil nuts.

Actually, more almond butter than peanut but any nut butter I totally heart and I won't discriminate!

For a gluten - free and vegan version, replace the bread with toasted almonds, then serve with more toasted nuts for crunch.

Im always up for adding more nuts / seeds, so perhaps some salted roasted almonds or pine nuts, or some toasted pumpkin, sunflower or sesame seeds.

this is very similar to what we call Chikki... a sweet treat in western india... readily available in Bombay / Mumbai... and also in indian stores here in the US... u can use jaggery... other kinds of sugar... or even some honey to mix in the syrup... for the nuts u can use cashews, almonds, seasme seeds instead or in combination with peanuts... u could try experimenting with different layers of thickness... and even try a mould that would make it look more like a hersheys bar... easier to break off without creating too many crumbles

Really, for these cookies you can sub any nut butter you like, but I think almond is lovely... (ha, since I have been living in the UK, I have noticed I've been using that word more!)

The classic Nutmeric (above, center) combines almond butter and turmeric; Mixed Nutmeric (above, right) is made with a variety of nuts + turmeric, and Nutmeric Ultra (above, left) contains almonds and curcumin extract, a form in which its benefits are even more powerful.

Elana, Its funny you posted this... I was thinking last night about your truffle series and I was toying with the idea of cooking the almond butter / agave mixture down a little more (from the turtle recipe) and scooping and forming it into small balls with a cashew or hazelnut in the middle and coating them in chocolate and more chopped nuts.

Fatma Akalin - McGee, marketing and business development director, Petrow, added with the growing trend for free - from, customers are asking for more coconut flour, almond flour, walnut flours and other nut flours as alternative ingredients to meet the rising demands for high nutritional and gluten - free ingredients.

Try adding a bit more almond milk (or other nut milk) so the cookies stick together better.

Instead, I gravitate towards lighter fare such as salads, lightly cooked soups, oat porridge, green and superfood smoothies, fruit, raw vegetables, small amounts of healthy fats (peanut butter, olives, coconut, raw almond butter, raw nuts and seeds, etc.), and more raw entrees along with steamed vegetables or the occasional roasted vegetable, legume and grain dish.

Sweeter, milkier, and more delicate than other nuts, Marcona almonds have long been paired with nutty cheeses like manchego, drawing out toasty flavors of caramel, butterscotch, and even coconut.

It's funny, I've been making nut butter for quite some time, but never tried raw almond at home before... I liked this much more than any of the raw nut butters I've purchased.

For pestos, I just add more nuts (pine nuts, almonds, walnuts are all fine, and leave off / out the cheese.

For a nut - free option, use 1/4 cup desiccated coconut instead of almonds or more freeze - dried raspberries.

1/4 cup unflavoured whey protein 1/4 cup ground almonds (plus a bit extra, if you need to dry out the mix later) 1tbsp high protein nuts n more white chocolate peanut butter 1tbsp coconut flour 1 - 2caps valencian orange oil (mine came from Asda) 1 - 2tbsp water (add a little at a time so that the mix doesn't get too wet & sticky) 7 drops vanilla flavdrops zest of half an orange 50g white chocolate 6 flaked almonds

* 4 ounces (dry) Dreamfields Rotini * 2 tablespoons olive oil * 1 cup freshly shelled snap peas (or use organic, frozen peas) * 1 large or 2 small shallots, minced * 1 cup chopped organic broccoli * 1/2 cup loosely packed, fresh basil, chopped * 1/4 cup fresh goat cheese, crumbled, plus more, if desired, for garnish * crushed red pepper flakes - to taste * lightly toasted pine nuts for garnish (or use chopped toasted almonds)- to taste (I used about 1 1/2 tablespoons) * olive oil for drizzling the finished dish - optional * sea salt to taste - optional

1 medium - large zucchini, sliced into paper thin coins 2 small fennel bulbs, trimmed and shaved paper - thin 2/3 cup /.5 oz / 15g loosely chopped fresh dill 1/3 cup / 80 ml fresh lemon juice, plus more if needed 1/3 cup / 80 ml extra virgin olive oil, plus more if needed fine grain sea salt 4 or 5 generous handfuls arugula Honey, if needed 1/2 cup / 2 oz / 60g pine nuts, toasted (I used almonds) 1/3 cup / 2 oz / 60g / feta cheese, crumbled

Like a post-script to the homemade almond milk:) Somehow, nut butters feel more intimidating.