Not exact matches
Banana
Nut Cake 2 cups Gold Medal ® all - purpose flour 1 package (3.4 ounce) banana cream pudding mix 1 1/2 teaspoons baking soda 1/4 teaspoon
salt 1/2 cup (1 stick)
unsalted butter, softened 1 cup granulated sugar 3 large eggs 1 teaspoon vanilla 3/4 cup buttermilk 1 1/4 cups mashed bananas (about 3 large) 3/4 cup chopped peanuts
1/3 cup vegetable oil 3/4 cup sugar 1 teaspoon vanilla 1/4 teaspoon nutmeg 1/4 teaspoon allspice 1/4 teaspoon cinnamon pinch
salt 1 1/3 teaspoons baking soda 1 cup all - purpose flour 1/2 cup whole wheat flour 1/4 to 2/3 cup
nuts (raw
unsalted is best, I like mixing 1/2 sunflower seeds, 1/2 chopped walnuts) 1/4 cup seeds /
nuts to top loaf
:D Pine
nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour 150g granulated sugar 1/2 teaspoon baking powder 1/8 teaspoon table
salt 3 heaping tablespoons honey 2 large eggs 2 large egg yolks 2 tablespoons
unsalted butter, room temperature finely grated zest of 1 large orange 1 teaspoon vanilla extract 100 ml Marsala wine 120g pine
nuts, lightly toasted and cooled — or use almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F.
1 cup all - purpose flour 1/4 cup
nuts 1/2 teaspoon
salt 1 tablespoon brown sugar 6 ounces soft cheeses, very well chilled, divided in half 6 tablespoons
unsalted butter, cut in pieces 1 small white onion, finely diced and caramelized Up to 2 tablespoons of milk (if needed) Brown sugar, to taste
50g
unsalted butter, softened 150g natural golden caster sugar 2 large organic free - range eggs 225g TOTAL Greek 0 % Yoghurt 80g ground almonds zest of 1 lemon 150g self - raising flour 1 tsp baking powder pinch of
salt Pistachio
nuts to decorate 7 ″ round baking tin, bottom line with baking paper and oil
all - purpose flour 1/2 teaspoon baking soda 1/2 teaspoon
salt 8 tablespoons (1 stick)
unsalted butter, melted 1/2 cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4 cup mini semisweet chocolate chips 1/2 cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any other
nuts of your choice) 1/2 cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit of your choice can be used as an alternative)
The recipe did not specify
salted or
unsalted nuts, so I used
unsalted and toasted them for 5 minutes in a 350 oven.
Lamb and Spinach Fatta (Fattet Sabanikh)--------------------------- 2 bunches of spinach (about 2 lbs) 2 tbsp olive oil 2 medium onions, finely chopped 1 lb lean boneless lamb, cut into 1 ″ cubes 1/2 tsp Mixed Spices (4 parts ground cinnamon, 1 part each ground nutmeg, cloves, and cardamom)
salt and freshly ground pepper 1 1/2 cups water juice of 1/2 lemon, more to taste 2 tbsp
unsalted butter 1/3 cup pine
nuts 1/2 tsp Middle Eastern red pepper 2 6 ″ pita breads, toasted and broken into bite - sized pieces Minted Garlic Yogurt Sauce (1 1/2 cups low - fat yogurt, crushed garlic, 1 tsp crushed dried mint)
Sponge Cake 1/2 cup plus 2 tablespoons powdered sugar, divided (to sprinkle on towel and for topping) 1 cup sifted flour 1/8 teaspoon
salt 3 large eggs 1/2 cup granulated sugar Zest of 1/2 fresh lemon 1 stick (1/2 cup)
unsalted butter, melted, cooled 1/4 cup pine
nuts Ground cinnamon powder for dusting
1 cup (8 ounces)
unsalted butter plus more for pan 2 cups all - purpose flour 1 teaspoon baking powder 1 teaspoon sea
salt 1 cup light brown sugar, packed 1/2 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 cup white chocolate chunks 1/2 cup macadamia
nuts, roughly chopped
I used
unsalted butter and
nuts and I did not find the
salt overwhelming as other reviewers did.
1/2 cup all - purpose flour 1 cup old - fashioned oats 1/4 cup light brown sugar 1/4 cup pine
nuts Zest of 1 lemon 1/4 teaspoon
salt 1/2 cup (1 stick)
unsalted butter 1 cup fresh or frozen blueberries
* 1/4 cup (60 g)
unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher
salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g)
nuts, chopped if large (try an equal mix of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
12 oz
Unsalted Macadamia
nuts (available in my store and I found some locally at Trader Joes) 1/4 cup Gluten free & sugar free tortilla crumbs (use your favorite bread crumbs) 1 tsp basil Sea
salt and Pepper to taste
1 large egg yolk 2 tablespoons ice water 1 teaspoon vanilla extract 1/3 cup roasted macadamia
nuts 1 1/4 cups all purpose flour 1/3 cup sugar 1/4 teaspoon
salt 1/2 cup cold
unsalted butter, cut into small cubes
Ingredients for Banana
Nut Bread: 1-1/2 cups mashed bananas from dark - skinned ripe bananas (about 4 to 5 large) 1/3 cup
unsalted butter, room temperature 2 cups all - purpose flour 1 cup sugar 1 teaspoon baking soda 1 teaspoon
salt 1 teaspoon baking powder 1 teaspoon dried cultured buttermilk (optional) 1/2 cup fine - chopped walnuts (substitute pecans or favorite
nuts) 2 eggs, fork beaten 1 Tablespoon fresh lemon juice (from 1 large lemon) 1/3 cup milk (2 % is fine) 1 to 2 Tablespoons room temperature butter for basting the top of the bread
Whole, roasted,
unsalted nuts tend to keep longer than chopped, raw,
salted ones.
salted roasted sunflower seeds) 1 cup
nuts (we used 1/2 cup
unsalted roasted peanuts, 1/2 cup
salted roasted cashews) 18 - 20 medjool or deglet nour dates, pitted (~ 1 cup) 1 tsp pure vanilla extract
Servings: 4 Preparation Time: 5 minutes 1/2 cup natural peanut butter (or any
nut / seed butter) 1/4 cup coconut oil3 tablespoons cocoa powder (or cacao) 2 tablespoons honey (optional to taste) 1/2 teaspoon vanilla extractpinch
salt (only if using
unsalted peanut butter) Add all ingredients to food processor and process until just combined.
1/4 cup
unsalted butter at room temperature plus more for pan 1/2 cup packed light brown sugar 1/2 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon fine sea
salt 1-1/2 cups mix - ins (assorted chocolate chips, pretzels,
nuts, crushed potato chips, dried fruit, shredded coconut)
1 tablespoon unsweetened cocoa powder 1 teaspoon kosher
salt 1 teaspoon granulated sugar 3/4 cayenne pepper 3/4 teaspoon garlic powder 3 cups
unsalted nuts (peanuts, pecan halves, walnut halves, slivered almonds and or / cashews) 1/2 cup pepitas 2 tablespoons white sesame seeds 2 tablespoons
unsalted butter
1 stick
unsalted butter, or non dairy margarine, melted 1/3 cup granulated sugar 1/2 cup brown sugar 1 egg (you may use 1/4 c chia or flax gel instead) 1 tsp vanilla 1/2 tsp
salt (omit if using
salted nuts) 1 cup (4oz or 140g) Better Batter Gluten Free Flour 2 cups mix - ins (milk or semi-sweet chocolate chips, cinnamon chips, peanut butter chips, roasted
nuts, etc), divided (you may omit
nuts if allergic.
Pour in the honey,
salt if using
unsalted nuts, and vanilla.
Watch out for the
salted nuts though - too much
salt for me, I'd rather do
unsalted and add a little if needed.
If you are using
unsalted nut butter, I recommend adding a pinch or two of
salt to the filling.
I do need to know if the
nuts you use are raw, or if it you use pre-roasted
nuts (
salted or
unsalted).
There's enough
salt in the recipe already and nothing is lost by using
unsalted nuts in place of the
salted cashews.
Half of the
nuts consumed each day were
salted and half were
unsalted.
Even though I enjoy the flavor of
unsalted nuts, somehow
salted nuts are more compelling.
Instead of having a handful and feeling satisfied, as I might with
unsalted almonds or cashews, I just want to keep eating
salted nuts.
For example, I am likely to eat more
salted nuts than
unsalted nuts.
3 large onions, peeled and diced 3 celery stalks, diced 4 tsp butter, melted 2/3 cup whole macadamia
nuts 2/3 cup whole cashews 1 cup
unsalted walnut pieces 2 cups whole, raw cranberries 1 tsp ground cloves 1/4 tsp cayenne pepper 1 tsp ground ginger 1 tsp fresh parsley, minced 2 tbsp oil 2 eggs
Salt and Pepper to taste
However, you want to make sure you buy raw, if possible,
unsalted / unseasoned
nuts and seeds as some seasonings contain high amounts of
salt, sugar, oil and even msg.
1.5 cups raw
unsalted cashews 1.5 cups pitted dates (loosely placed in cup, not packed).75 tsp sea
salt.75 cup chocolate chips (I use Equal Exchange bittersweet chips — they are made in a factory that does not process peanuts, tree
nuts, milk, eggs, wheat or soy) If needed: up to 1 TBS water
* Choose
salted or
unsalted nuts and seeds based on your tastes and dietary needs.
When eating soy or peanuts, choose dry - roasted and
unsalted varieties to avoid the high fat and sodium content of oil - roasted,
salted nuts.
Try to use
unsalted, natural
nuts, but if you only have
salted ones, that's fine — just skip the
salt at the end.
I wish one thing with this one and that is that you would picture raw, unfried,
unsalted nuts so as to not encourage the use of frying, oil, and
salt as a standard.
Matcha (Green Tea) Energy Bites by Erin Yeschin makes 10 — 15 bites 1/2 c of raw
unsalted almonds 1/2 c of sunflower seeds 1/4 tsp of sea
salt 6 large soft medjool dates (pitted) 3 tbsp of matcha powder 1 tbsp of almond flour / meal 3 - 4 tbsp of pure maple syrup 1/2 c of finely shredded coconut (in a separate bowl) DIRECTIONS: Combine the almonds, sunflower seeds and sea
salt in a food processor or high speed blender and mix until
nuts are choppedRead more
I usually recommend all - natural
nut butters — the only thing on the ingredient list should be the
nut and maybe sea
salt, although
unsalted versions are available.
Pour in the honey,
salt if using
unsalted nuts, and vanilla.
It's entirely up to you but my belief is that unroasted and
unsalted nuts are better for you than the roasted and
salted variety.
Low - sodium alternatives could include fresh fruit mixed into low - or non-fat yogurt, vegetable sticks with a homemade
salt - free dip like hummus,
unsalted nuts and
unsalted pretzels or crackers.
8 tblsps (1 stick)
unsalted butter at room temperature 1/4 cup organic cane sugar 1/2 packed light brown sugar 1 tspn baking soda 1 tspn sea
salt 1 tspn vanilla extract 1 egg 1 cup gluten free flour (I love King Arthur Flour's gluten free flour mix the best) 1 cup dark chocolate chips 1 cup peanut butter chips or
nuts (optional)
Molly, did you use
salted or
unsalted nuts?
150g fresh or frozen blackberries 2 tbsp caster sugar 1 tsp cornflour 200g ginger
nut biscuits 70g
unsalted butter, melted A pinch of
salt 750g full - fat cream cheese, at room temperature 300g sour cream, at room temperature 5 level tbsp cornflour 175g caster sugar Zest of 1/2 a lemon, finely grated 1 tsp vanilla bean paste or extract 5 large free - range eggs, at room temperature, plus 1 egg white