If
using the chopped walnuts and / or fruit, add it now and stir into the mixture.
Using chopped walnuts with the almonds since I am out of pecans!
I used chopped walnuts and pecans in place of the chocolate chips and this recipe is really good!
Use chopped walnuts in place of the pistachios.
* 4 medium eggplants (about 2 1/2 lb / 1.2 kg), halved lengthwise * 6 tablespoons / 90 ml olive oil * 1 1/2 teaspoons ground cumin * 1 1/2 tablespoons sweet paprika * 1 tablespoon ground cinnamon * 2 medium onions, (12 oz / 340 g in total), finely chopped * 1 lb / 500 g ground lamb * 7 tablespoons / 50 g pine nuts (
I used chopped walnuts instead) * 2/3 oz / 20 g flat leaf parsley, chopped * 2 teaspoons tomato paste (I used homemade ketchup instead) * 3 teaspoons superfine sugar * 2/3 cup / 150 ml water * 1 1/2 tablespoons freshly squeezed lemon juice * 1 teaspoon tamarind paste * 4 cinnamon sticks * salt and freshly ground pepper
I baked half quantities and
used chopped walnuts instead of oats and soured milk instead of buttermilk and it turned out brilliantly.
Try banana walnut pancakes: simply
use chopped walnuts instead of the chocolate chips for a different twist.
Not exact matches
I
used canned great northerns and subbed dates in for apricots, dried blueberries for raisins, and
chopped walnuts for the pumpkin seeds.
The second time I soaked the dates in boiling water to soften them and then I just
used a blender stick to blend the dates with sweet potato and maple syrup (much easier than a processor) I also made a budget version and
used regular cocoa powder, 1/2 honey 1/2 maple syrup, no pinenuts - just 1/2 cup of coconut flour and 1/2 cornflour, I also added
chopped walnuts.
Not overly sweet and it's relatively sugar free with the Stevia.What you will need for this recipe: 1/2 Cup Stevia Baking Blend (I
used NuNaturals Fiber Blend brand) 1/2 Cup High Quality Cocoa Powder 1 1/4 Cup Organic Whole Wheat Flour 1 Cup
Chopped Dates soaked in 1 Cup Boiling Water (reserve soak water) 1/2 Cup
Chopped Walnuts 3 Tbs.
Drizzle with honey and add some bigger
chopped nuts for texture — I
used some
walnuts.
I
used coconut oil instead of vegan butter in the base, added an extra teaspoon of vanilla and half a teaspoon of chia seeds to the filling, and
chopped walnuts plus seeds to the topping.
I
used whole wheat pastry flour, 2 bananas and 1 c
chopped walnuts.
Roughly
chop the
walnuts or pistachios (I
used a mixture of both) then add to a bowl and toss with 1 tsp of cinnamon then set aside.
substituted maple syrup for the bourbon (and
used the lesser amt of sugar so that it wouldn't be too sweet) and threw in some
chopped walnuts... we'll see how it turns out!
4 - 5 apples, cored, peeled, and
chopped into 1/2 - inch pieces [I
used 2 Granny Smith, 1 Gala, and 1 Honeycrisp] 1/2 cup dried cherries 1/3 cup
chopped walnuts 1/3 cup
chopped pecans 1/3 cup packed dark brown sugar 1/3 cup water 2 t. cinnamon 1/2 t. ground ginger Pinch nutmeg 1/4 t. salt
All you need is a big, finely grated celery root (like the one you
used), 1 or 2 minced garlic cloves, 2 or 3 tablespoons of mayonnaise, 2 or 3 tablespoons of plain or strained yogurt, some coarsely
chopped walnuts, some black pepper and some finely
chopped celery leaves.
I just made this subbing japanese sweet potato for the pumpkin (I had one lone sweet potato I wanted to
use up) and I added some
chopped walnuts.
If you really don't want to
use pine nuts, you can substitute
chopped walnuts or pistachios.
1 - 2T Rapeseed oil 1 Onion, finely
chopped 2 Cloves garlic, minced 1 t Ground cumin 1t Ground coriander 1T Peanut butter 1 - 2t Sriracha hot sauce salt + pepper 425g / 14oz Can Borlotti beans, rinsed + drained 1C Almond meal (whole almonds finely ground in a food processor) 1 / 2C Finely
chopped nuts (I
used hazelnuts +
walnuts) 1/2 -3 / 4C Wholemeal breadcrumbs
I
used walnuts, pepitas, and almonds,
chopped, but you can
use any blend you like!
1 1/2 cups rolled oats 1 1/2 cups milk of choice, dairy or non-dairy 1/2 cup canned pumpkin 1 1/2 -2 tablespoons maple syrup 1 1/2 teaspoons ground cinnamon * 1/4 teaspoon ground ginger * 1/4 teaspoon ground cloves * pinch of salt 1 cup Greek yogurt, I
used 2 % (optional) 1/2 cup
chopped walnuts, toasted
Nuts:
chopped walnuts or almonds — hand fold into the mixture
using about 1/4 cup or so.
1 tablespoon vegetable oil 1 1/4 cups rolled oats 1 1/4 cups
chopped toasted
walnuts 1/2 cup oat bran 1 1/2 cups puffed cereal you like, pounded into smallish bits (I
used Barbara's Peanut Butter Puffins and Shredded wheat, both with success) 1 cup dried cranberries, coarsely
chopped 3 pieces of dried crystallized ginger, finely
chopped 1 cup brown rice syrup 1 teaspoon pure vanilla extract 1/2 teaspoon salt
I
used dried sweetened cranberries («Craisins») and some finely
chopped walnuts.
For the topping I
used just
chopped walnuts and dry coconut — delicious.
-1 T butter or Earth Balance -1 shallot -4 cups vegetable broth -1 cup water -1 medium butternut squash -2 apples (I
used granny smith, but any kind will work)-1 T minced fresh ginger -1 T
chopped fresh sage -1 / 4 t nutmeg - salt to taste -2 T honey -
chopped walnuts (for garnish)
I made these
using sweet potatoes instead of pumpkin and I added
chopped walnuts.
Since I didn't have all of the ingredients I made a couple of changes — I
used almond butter (Artisana raw organic) instead of almond flour (same quantity), i
used a full teaspoon of cinnamon and baking powder, I added 1/4 cup of
chopped walnuts.
I
used apple cider instead of the water and added some dried cranberries and
chopped walnuts to the batter.
3 cups water, or skim milk 1 cup Old World Cereal, Old World Cereal from Blue Bird Grain Farms — See Notes for
using Steel Cut Oats 1/8 teaspoon kosher salt 1/2 cup fruit, see notes dried fruits 1/4 teaspoon ground cinnamon 1/4 teaspoon vanilla extract 1 teaspoon honey 4 ounces
walnuts,
chopped
I did not have
walnuts so I
used half almonds and half Brazil nuts that I
chopped up In a food processor.
1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I
used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I
used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup
chopped walnuts or vegan chocolate chips
* 2 cups raw, organic
walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your
walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted
walnut oil (or
use a different neutral oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries,
chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely
chopped dark chocolate
5 cups rolled oats, preferably thick - cut (if you're gluten - sensitive, be sure to
use oats marked gluten - free) 1 cup whole raw almonds 1/3 cup roughly
chopped pecans or
walnuts 4 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon ground cardamom 2/3 cup unsweetened applesauce 1/3 cup extra virgin olive oil 1/4 c maple syrup 1/4 cup coconut palm sugar (or increase maple syrup to 1/2 cup) Zest of one organic orange 2 teaspoons vanilla paste, or 1 tablespoon vanilla extract 1 cup dried fruit of choice (raisins, cranberries, etc..)
I also do not eat a lot of dried fruits, so apart from 1/4 cup of either raisins or dried (homemade) cranberries, I
use a cup of the following ingredients (depending on what I have on hand at the time)-- sesame seeds, pumpkin seeds, unsweetened shredded coconut, poppy seeds, sunflower seeds,
chopped walnuts / pecans / almonds.
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)
Low - Sugar Gluten - Free Vegan Strawberry Streusel Bars Crust 1 1/2 C almond meal 1/2 C flax meal 1/4 tsp salt 2 T coconut oil, melted 1 T vanilla 1 T water Filling 1 C fruit preserves (strawberry, raspberry, apricot, etc. — I like to
use preserves that are sweetened only with fruit juice) Crumb Topping 1/4 C almond meal 2 T flax meal 2 T coconut oil, melted 2 T brown sugar 1/2 tsp salt 1/2 C dried coconut, unsweetened 1 C
chopped walnuts Preheat oven to 350 °F.
* 2 slices thick cut bacon - optional (I
used my preservative free home - cured bacon) * 1 small red onion, peeled and thinly sliced * 1/2 pound clean and dry organic baby spinach * 1 cup coarsely
chopped pea sprouts / shoots - optional (
use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup
chopped raw
walnuts, or more / less to taste * 15 - 20 violet flowers * toasted
walnut or olive oil for drizzling on the salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional
It's filled with the warm, nutty taste of
chopped toasted
walnuts paired with tart cranberries, sweet pears and just a handful of white chocolate chips making it perfect for this month's Twelve Loaves challenge of
using nuts, seeds or grains in a bread.
One apple (preferably organic) 1 Tbsp
walnuts,
chopped 1 Tbsp nut butter (I
used hazelnut butter) 1/4 cup berries (optional) 1 tsp chia seeds 1 tsp coconut flakes Cinnamon powder
Skip to Next Recipe Ingredients Nutrition 2 cups brown sugar, firmly packed (I
use dark brown) 2 cups plain flour, sifted 1 teaspoon baking powder 1 pinch salt 1⁄2 cup cold butter, roughly
chopped 1 teaspoon baking soda 1 cup milk (or you can substitute sour cream) 1 egg, lightly beaten 1 teaspoon ground nutmeg 1⁄2 cup
walnuts or 1⁄2 cup pecans,
chopped ground cinnamon (optional) Check Out Our Top Dessert Recipe Directions Preheat oven to 350 degrees F. Up Next How to Make Meringue Reviews See All Reviews Write A Review Most Helpful Armenian Nutmeg Cake Daydream, I may not be a Home Coming Queen - but you've made me a DAYDREAM BELIEVER!!!
Used 3 1/2 oz of
chopped walnuts instead of 4 (1 cup of
walnuts is 4 oz by weight).
I
used finely
chopped walnuts for mine and can't imagine adding more chocolate.
I
used half a cup of
chopped walnuts, and half a cup of
chopped raw almonds, because I did not have enough
walnuts in the pantry, nor pecans, and I am not interested in adding sweetness or making these more messy to handle by adding chocolate chips.
* 1/2 cup plain yogurt (I
used Cabot Greek - style plain yogurt) * 1 - 2 teaspoons (or more to taste) honey rosewater «syrup» (instructions above in the headnote), or
use plain honey or maple syrup instead * ripe black raspberries, rinsed, dried and «picked over» - as many as you want * handful or more of
chopped walnuts
I
used 2 cans of pears, poured some melted butter over the top and added
chopped walnuts.....
I guess you could
use various toppings like
chopped walnuts or even hemp hearts?
I
used slightly toasted pumpkin seeds and sprinkle them over the pie and little
chopped walnuts.
Ingredients: 2/3 cup butter or margarine 1 2/3 cups (10 - ounce package) mint chocolate chips - divided
use 1 1/2 cups granulated sugar 1 cup all - purpose flour 1/3 cup cocoa 1 teaspoon vanilla extract 1/2 teaspoon baking powder 1/2 teaspoon salt 3 large eggs 1 cup coarsely
chopped walnuts