Sentences with phrase «pour over the almond»

Pour over the almond milk and chop through the mixture with the spoon until everything is lightly crumbly.

Pour over the almonds and let cool completely while the sugar mixture sets.

Pour over the almond and seed mixture and toss very well to coat.

Not exact matches

Next place the coconut oil, maple syrup and cinnamon in a saucepan and gently heat until the coconut has melted and everything has mixed nicely — pour this over the oaty almond mixture and stir well until all the dry ingredients are coated with the maple mix.

You can absolutely reduce the oil in the dressing if you like and instead just heat the almond butter a little until its runny and then pour that over with a little extra lime.

You quickly candy the almonds on the stove top, whisk up the dressing and pour it over your greens, grapes, oranges and other random ingredients.

I also love to pour unsweetened vanilla almond milk over my oatmeal at the very end to add some extra moisture and creaminess, so you can do this if you wish, or skip it!

Pour over the brownies, smooth with a spatula and then sprinkle the top with almonds and flaked sea salt.

Scoop a desired amount of hot nutrimeal onto the centre of a bowl, pour over with about 1 cup almond milk straight from the fridge, sprinkle with extra hemp hearts and drizzle with extra liquid sweetener if desired.

Pour almond milk over the top.

In a small sauce pan, over medium low heat, pour in the almond milk, maple syrup, peanut butter and vanilla.

I start by putting a cup of oats in each of my work tupperware containers, then pour almond milk over the oats — I never really measure this, I just try to almost totally cover the oats.

Pour the remaining egg white over the almond mixture and scrape the meringue on top.

Then this gets poured over unsweetened coconut and almond flour.

Immediately pour mixture over almonds and chocolate in pan.

1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.

Blanch whole almonds by pouring boiling water over them and letting them stand for a few minutes until they pop easily out of their skins.

Then mix together the butter, eggs, almond extract, yogurt and pour the mixture over the rest of the ingredients.

To blanche the almonds, place them in a heatproof bowl and pour boiling water over.

Pour the warm chocolate over the loukoumades, sprinkle with some roughly chopped walnuts or almonds and enjoy!

Pour over a little over each slice and scatter with flaked almonds.

Thereafter, pour in the hot almond milk (you can heat the milk over a small saucepan on the stovetop or in the microwave in a heat - safe bowl until it is hot, but not boiling; You don't want it to burn.)

Place the oats, almonds and coconut in a large bowl, pour over the butter mixture and toss well to combine.

Pour over the ground almonds.

Pour 2 teaspoons of apple cider vinegar over each, top with slivered almonds and cashew nut cream, and serve.

Pour it over the jam layer and top with the toasted almonds.

This recipe blends balsamic, olive oil, honey and a handful of almonds into a light and delicious dressing you'll be pouring over every salad.

Pour the almond milk over chia seeds in a bowl or jar, let it sit for at least 15 minutes so that the chia seeds expand (this way you won't miss out on chia's important nutritional benefits!)

Place the almonds in very last so they stay crunchy and pour the dressing over the top.

Pour maple syrup mixture over warm almonds and stir until almonds are coated, about 2 minutes.

Pour the very hot almond mixture evenly over the top of the apples and immediately put it back in the oven for another 25 minutes.

Pour the cream over the base layer, tap the pan on the counter a few times, decorate with finely chopped almonds (if desired), then pop the pan in the freezer for at least 8 hours, to set.

However, you can pour some cream or milk (dairy or coconut / soy / almond) over to top to make it richer.

Pour the melted almond bark over the snack mix and stir until everything is well coated.

Remove the boiling sugar from the heat and pour over the coarse almonds.

Chop the reserved 2 tablespoons of almonds and pour over the bark.

At the end, stir in the sliced almonds and then pour the glaze over the cake.

Pour the melted chocolate over it and with a spatula mix until all the marshmallows and almonds are coated with the chocolate.

Sprinkle the almonds on top and then pour the last of glaze over the cake.

Scatter the almonds on top, pour the melted butter over and then sprinkle on the sugar.

Pour the almond butter over the first layer of the bars and smooth out the top briefly.

1) Pre-heat oven to 350 deg Fahrenheit (180 deg Cel) 2) Mix the almond meal, ground flaxseeds, whole flaxseeds, salt, baking powder and tapioca flour in a large bowl until well combined 3) In a small saucepan, melt butter and then let it cool for 5 minutes 4) Whisk the melted butter with the eggs, apple cider vinegar and yogurt, making sure to whisk well to ensure a light and fluffy bread 5) Gently mix the wet ingredients with dry ingredients to form a batter, but do not over mix or batter will become too dense and oily 6) Pour the batter into a well - greased loaf pan, and sprinkle the top with whole flaxseeds.

Place a fine - mesh strainer over a medium bowl and pour the almond mixture through it.

1) Pre-heat oven to 350 deg Fahrenheit (175 deg cel) 2) Generously grease a square or rectangle baking tin with butter 3) Place chopped dark chocolate in a heat - proof bowl 4) Melt butter in a small pan and then pour melted butter over chopped chocolate, stirring until chocolate is completely melted 5) Add the sugar and mix well until sugar is dissolved 6) Add in the eggs and beat well, followed by vanilla extract until well - combined 7) Gently mix in the dry ingredients (almond meal, cocoa powder, baking powder and salt) 8) Pour batter into the greased baking tin, and spread out evenly 9) Sprinkle chopped walnuts evenly over the batter 10) Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean 11) Remove from oven and allow to cool completely before cutting into squpour melted butter over chopped chocolate, stirring until chocolate is completely melted 5) Add the sugar and mix well until sugar is dissolved 6) Add in the eggs and beat well, followed by vanilla extract until well - combined 7) Gently mix in the dry ingredients (almond meal, cocoa powder, baking powder and salt) 8) Pour batter into the greased baking tin, and spread out evenly 9) Sprinkle chopped walnuts evenly over the batter 10) Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean 11) Remove from oven and allow to cool completely before cutting into squPour batter into the greased baking tin, and spread out evenly 9) Sprinkle chopped walnuts evenly over the batter 10) Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean 11) Remove from oven and allow to cool completely before cutting into squares

Once the scones have cooled, pour the glaze over the top of each scone and garnish with slivered almonds if desired.

I poured half the batter into the pan, spread it out as evenly as I could to the edges of the pan, drizzled the extra topping (no almonds) all over the top — covering it as best I could — and then pouring the remaining batter over the cinnamon mixture layer (spreading it out with my finger to cover the cinnamon layer as good as I could.

Pour the melted chocolate and almond meal over the egg whites and, using a sililcone spatula, gently fold everything together until just incorporated (there should be no streaks of egg white).

Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag.

Pour this deliciously creamy almond milk over your cereal, splash some in your coffee, blend it up with a smoothie or simply enjoy a nice cold glass to wash down that warm cookie.

Bring the almond milk to a simmer on the stove in a small sauce pan, then pour over the chocolate.