For the topping I used
toasted almond flakes - if you are allergic to nuts, try sunflower seeds or pumpkin seeds instead.
I imagine that chopped hazelnuts,
toasted almond flakes or chopped walnuts would also be nice, and I'd like to try a version with dried rose petals and lavender buds in the future.
Toasted almond truffles Sprinkle the very finely chopped
toasted almond flakes on a flat plate, take half a teaspoonful of the third batch of truffle mixture and roll it round in the nuts, pressing them to form an outer coating.
It is divine: take whipped cream that has 2 oz highland (preferably non-peated) whisky folded gently into it, then layer it with sliced peaches in parfait glasses and top with lightly toasted oats and
toasted almond flakes.
If you are looking for more ways to use up leftover pumpkin flesh after carving them, check out this Pumpkin Fruit Cake or Curried Pumpkin Soup by Camilla, Roasted Pumpkin Hummus by Helen, Creamy Pumpkin Soup with
Toasted Almond Flakes, Cream of Roasted Pumpkin & Sweet Potato Soup with Parmesan Crisps or Halloween Pumpkin Soup with Milk we previously made.
I have mine over some couscous with plenty of tomato sauce and a sprinkling of
toasted almond flakes for that extra crunch.
Spoon the cream on the grilled peaches and garnish with berries,
toasted almond flakes, and basil leaves.
Not exact matches
The seeds and
almond flakes will also take on a
toasted colour so that will also be a signal that the praline is done.
1 and 1/4 cup of
almond milk (I used
toasted coconut unsweetened milk)-- cashew, coconut or whatever you use I scoop of Vega One coconut
almond flavored nutritional shake powder 8 - 10 raw
almonds (I soak mine but regular are fine) 1 handful of baby spinach leaves 1 tablespoon of Justin's maple
almond butter 1 teaspoon of raw cacao nibs 1 teaspoon of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon of coconut
flakes plus more for garnishing
I also like to sprinkle a few
flaked almonds on top a few minutes before it's finished cooking so they get nicely
toasted but not burnt.
This Samoa cookie shake bursts with flavor thanks to full - fat coconut milk,
almond milk, dairy - free protein powder, unsweetened coconut
flakes, caramel sauce,
toasted coconut
flakes, and some chocolate chips.
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.
1 cup of old fashioned rolled oats (I use gluten free organic) 2/3 cup of
toasted coconut
flakes 1/2 cup of nut butter (
almond, peanut — whatever you have on hand) 1/3 cup of agave, maple syrup or honey 1.5 teaspoon vanilla extract 1 tablespoon of protein powder (I used vanilla Designer Whey) 1/4 cup of fiber cereal Chocolate chips (I used dark chips)-- amount is up to you 1/4 to 1/2 cup
Oats,
almonds, and coconut
flakes are sweetened with brown sugar and maple sugar before
toasting in the oven.
While cooking, add 1/3 cup
toasted almonds, 1 package (ripe) cherry tomatoes, 12 basil leaves and 1 peeled crushed garlic clove in food processor with a little olive oil and chili
flake and S&P.
2T extra virgin olive oil 2 medium zucchini 1T lemon juice small handful basil, leaves picked and torn small handful
flaked almonds,
toasted 4 ounces of tin sardines in olive oil, drained
Topping 1 cup sweetened
flake coconut 1/2 cup sliced
almonds,
toasted 1/4 cup granulated sugar 1/4 cup milk 1 large egg, lightly beaten 1 tablespoon butter, melted 1/4 teaspoon
almond extract
Serve it at Christmas that way sprinkled on top with
toasted flaked almonds.
1 cup of cooked quinoa 3 ripe bananas 1/4 cup of melted coconut oil 1/4 maple syrup 2 teaspoons of vanilla extract 1 cup of gluten free flour (I love Bob's Redmill 1 to 1 GF flour) 1 cup of gluten free rolled oats (again Bob's Redmill) 1/2 cup of
toasted coconut
flakes 3 tablespoons of flax seed meal 1 tablespoon of ground cinnamon 1 teaspoon baking soda 1/8 teaspoon salt 1/4 cup of cashew milk — I like Silk (coconut,
almond, or whatever type of milk you prefer)
You could use
toasted flaked almonds if you don't like such a big crunch.
* 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
If using any toppings that require
toasting, spread them on a baking sheet and
toast until golden - about 4 - 6 minutes for the sliced
almonds, 1 - 2 minutes for the coconut
flakes, and 3 - 4 minutes for the pepitas.
Tricolor quinoa, dates, cacao,
almonds, goji berries, raspberries, blueberries,
toasted coconut
flakes.
Top with
toasted coconut
flakes,
almonds, pistachios, coarse salt and fresh raspberries.
An overnight soak in apricot -
almond custard creates a meltingly soft, creamy interior for this baked French
toast dish, while the corn
flake crumb topping offers a crisp contrast.
Notes on the recipe: Angela suggests to top the curry with coconut
flakes but I topped mine with
toasted sliced
almonds instead.
This recipe is delightfully simply and very tasty... we topped it with Oven Roasted Cherries (recipe coming soon...) and
toasted almonds and coconut
flakes.
Remove and serve topped with the whipped topping, garnished with
toasted almond slivers or coconut
flakes and chocolate shavings.
Then stir in the
almond butter,
toasted almond slices, and
toasted coconut
flakes.
3 cups blood orange juice, strained 1 cup granulated sugar 1 cup packed light brown sugar 1 stick unsalted butter, at room temperature 1/3 cup heavy cream 1 teaspoon vanilla extract 1 cup
toasted almonds 2 teaspoons sea salt
flakes
These easy to make slice and bake cookies dotted with
toasted almonds and bright orange zest are dipped in melted chocolate and topped with coconut
flakes, for an enticing Christmas treat.
Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax seed in 3 tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup
toasted coconut
flakes (45 g) 1/2 cup
almonds / hazelnuts, chopped (75 g) 1/2 cup chopped pistachio (50 g) hold back 1/3 of it to top with 1/2 cup cranberries (50 g) 2 tbsp sesame seeds / poppy seeds Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2 cup white chocolate (50 g) if vegan use a vegan chocolate or leave out 1 tsp coconut oil A generous pinch of flaky sea salt
It's a simple maple sweetened granola with
toasted coconut,
toasted flaked almonds and dark chocolate chips.
It's super quick to throw together, it's loaded with healthy greens and veggies and has some nice crunch from
toasted flaked almonds.
Ingredients: 1 cup Medjool dates, pits removed (here's how) 2 tablespoons natural
almond or peanut butter Sea salt 1 cup unsweetened coconut
flakes (I
toasted mine b / c I'm bananas for
toasted coconut)
Last week I did banana soft serve with a handful of
toasted coconut
flakes and it turned out super delicious, and probably would be especially good with the
toasted coconut Califia
almond milk =)
This week, I've been having my oatmeal with pure orange juice, cinnamon, plain yogurt, gorgeous, local pears (seriously, these are the best pears I've ever had), pluots (bought them for the first time last week and am obsessed by their beauty and sweet flavor),
toasted coconut
flakes, wild hazelnuts that I brought with me from Germany (they look like acorns, though),
almonds, pistachios, and bee pollen (a new ingredient in my kitchen).
I used: Nature's Path Organic Love Crunch granola in dark chocolate & red berries Some defrosted strawberries
Toasted coconut
flakes Green & Black's organic milk chocolate with chopped
almonds
Kefir Chia Pudding Recipe 1 cup organic whole milk plain kefir 2 to 3 teaspoons pure maple syrup or honey 1/4 teaspoon pure vanilla 3 tablespoons chia seeds Topping Suggestions: Fresh fruit such as strawberries, blueberries or sweet cherries Chopped
toasted almonds Toasted coconut
toasted almonds Toasted coconut
Toasted coconut
flakes
1 pound green beans, trimmed 1/3 cup dried cherries 1 tablespoon safflower oil 2 garlic cloves 1/2 medium yellow onion 3 bay leaves 1/3 cup white wine 1/2 teaspoon paprika 1 teaspoon cumin 1 teaspoon coriander 1/2 teaspoon curry powder 1/2 teaspoon salt 1/2 teaspoon crushed red pepper
flakes 6 ounces firm tofu 1 tablespoon butter 1/3 cup yogurt, preferably sheep's milk 1/4 cup
almonds,
toasted and sliced one handful cilantro salt and pepper to taste
For the boats 4 medium chicken thighs 4 black peppercorns 2 large garlic cloves, peeled 2 tsp ghee or coconut oil 2 medium onions, finely chopped 1/4 tsp fresh ginger, chopped 1 tsp tomato puree 7 whole dried unsulphured apricots 4 tbsp full - fat probiotic yoghurt 1/4 tsp fresh lemon juice 1 small handful fresh coriander, roughly chopped (save a little for garnishing) 2 tbsp
flaked almonds,
toasted 6 baby gem lettuces, washed and dried Salt and black pepper
1/2 cup honey syrup 3 cups rolled oats 2 cups quinoa
flakes 2 cups mixed seeds (sunflower, pumpkin, sesame etc) 2 cups
toasted almonds Finely grated zest of one orange 1/2 tsp ground cinnamon 1 tsp vanilla paste 1/2 tsp sea salt
Place all of the salad ingredients into a bowl (chopped celery, goats cheese, apricot, mint,
toasted flaked almonds, cooked lamb) and toss them together.
Egg - nog with a few drops of vanilla essence, French
toast with
almond flakes and caramel egg - custard also work great with picky eaters.
85g (approx 3 oz) butter (unsalted) 1 red pepper, cut into strips 225g (approx 8 oz) mushrooms, sliced 2 cloves garlic, crushed 2 red onions, chopped 225g (approx 8 oz) Arborio rice 1 tsp turmeric 600 ml (approx 2 1/2 cups) water 175g (approx 6 oz) frozen peas 3 ripe tomatoes, skinned and chopped 30g (approx 1 1/2 oz)
toasted flaked almonds (note from editor — you may wish to omit this ingredient for younger babies) 50g (approx 2 oz) grated (low salt if possible) cheddar 2 tbsp chopped fresh parsley
Fork through juice 1 lemon and a handful chopped dill and
toasted flaked almonds.
Ingredients: Bananas, cocktail picks, dark chocolate, coconut oil, dried coconut,
toasted almonds, sea salt
flakes
Ingredients (serves 4) • 2 cups coconut
flakes • 1 cup amaranth seeds • 1/2 cup activated
almonds • 1/2 cup raw cashews • 1/2 cup walnuts • 1/2 cup sunflower seeds • 1/2 cup raw pepitas (dried pumpkin seeds) • 2 tbsp chia seeds • 1 tsp cinnamon • 2 tsp coconut oil, melted • 1 tsp rice malt syrup • Coconut yoghurt, to serve • Fresh raspberries, to serve •
Toasted buckinis, to garnish
Once you've mixed the powder into the yogurt, layer it in a jar with berries (fresh or frozen and thawed both work),
toasted coconut
flakes and
almonds, or your favorite low - sugar granola.
Assemble the bowls: Place a large handful or two of arugula into each bowl, and top with the coconut grains, roasted cauliflower, some slices of avocado, more of the
toasted almond + coconut
flakes, and a drizzle of the tangy lemon dressing.