Sentences with phrase «almond flakes for»

I have mine over some couscous with plenty of tomato sauce and a sprinkling of toasted almond flakes for that extra crunch.

I was thinking about making witches» finger breadsticks using this dough, use almonds flakes for the «nails» and serve it with some Lo...

Not exact matches

Crust 1 cup almonds — soaked overnight 1/2 cup cashews — soaked for 4 hours 1/4 cup coconut flakes 1/2 cup soft dates — pitted, more if needed 1 teaspoon vanilla extract pinch of sea salt

You can sub the hazelnuts for chopped almonds or, if you want to make the bars nut - free, with coconut flakes or seeds.

For the crisp topping, I made one crisp using 1 cup coarsely ground almonds and 1 cup almond meal, and for the second crisp topping, I used 1 cup tigernut flakes and 1 cup almond meFor the crisp topping, I made one crisp using 1 cup coarsely ground almonds and 1 cup almond meal, and for the second crisp topping, I used 1 cup tigernut flakes and 1 cup almond mefor the second crisp topping, I used 1 cup tigernut flakes and 1 cup almond meal.

The recipe calls for milk of your choice, such as almond or soy, frozen strawberries, banana, ice cubes, protein powder, agave nectar (but you can substitute with honey or maple syrup if you're not a fan of agave), and toppings, such as berries, banana, granola and coconut flakes.

(very professional looking) I had to make a couple of substitutions based on what I had on hand (I used peanut butter instead of almond butter, unsweetendd flake coconut for the dried fruit, and plain gluteen free crisp rice ceral) and they turned out AMAZING!

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

A couple of things though, I used almond flour / meal (1 1/3 cup as recommended) and instead of honey or maple syrup, I used organic brown rice syrup, used the same amount as listed for maple syrup, AND I added a handful of unsweetened organic coconut flakes for added texture and flavor... turned out PERFECT!!

If you are one of these people then substitute an extra tablespoon of gluten - free flour, ground almonds and add 2 or 3 tablespoons of flaked almonds for a nice crunch.

2 cups shredded coconut flakes 3 tbsp coconut flour (or almond meal) 1/3 cup +2 tbsp honey (or maple syrup or agave nectar) 1 teaspoon peppermint 1 -2 tbsp cacao nibs (or chocolate chips) 1/4 cup coconut oil, liquid 1 mint chocolate bar for dipping, melted (about 3oz)

1 cup almonds 1/2 cup macadamia nuts + extra for topping 1 cup medjool dates, pitted 1/2 cup coconut flakes + 2 tablespoons warm water, if needed + coconut oil for greasing

1/3 cup almond flour 1/2 cup certified gluten - free oats 1/2 cup raw buckwheat groats 3/4 cup dates, pitted 3/4 cup unsweetened coconut flakes + extra for topping 2 tablespoon agave nectar, honey (not vegan) or maple syrup fresh lemon zest of 1 lemon + extra for topping pinch himalayan pink salt (optional)

I added a small tin of tomato paste to it along with about 2 cups of fresh spinach, some finely chopped almonds, grated asiago and hot chili flakes and served it over brown rice pasta for a delicious, simple supper that tasted just like summer.

1/2 cup almond meal 5 TBS almond nut butter 1/2 cup tahini 8 drops liquid stevia 1 cup chopped nuts, almonds, cashews, brazil nuts, hazelnuts 1/2 cup coconut flakes 1/4 cup sesame seeds plus extra for coating

I wonder if it would work if I substituted chopped pecans or maybe almonds instead of the flaked coconut, since my wife doesn't care for the texture of coconut...

If using sprinkle the flaked almond on top and bake in the oven for a further 15 minutes.

I found your recipe in your cook book - Squeezed out the juice of 1/2 cup of pineapple, substituted 3/4 Cup Coconut Flakes for 1/2 Cup of Almond Flour.

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.

i do like a little more spice, so i added red pepper flakes, fresh marjoram and thyme, red bell pepper and substituted sunflower seeds for the almonds.

Sprinkle each pie with some flaked almonds and bake for 15 minutes, or until the pastry is cooked and the tops are golden brown.

Peach, raspberry and almond crumble adapted from Australian Gourmet Traveller 300g peaches (about 2) 45g frozen raspberries 1 1/2 tablespoons demerara sugar 1 teaspoon vanilla extract Almond crumble: 2/3 cup (93g) all purpose flour 1/4 cup + 1 tablespoon (70g) chilled unsalted butter, cut into 1 cm pieces 3 1/2 tablespoons demerara sugar 1 1/2 tablespoons flaked almonds For almond crumble, preheat oven to 200 °C / 3almond crumble adapted from Australian Gourmet Traveller 300g peaches (about 2) 45g frozen raspberries 1 1/2 tablespoons demerara sugar 1 teaspoon vanilla extract Almond crumble: 2/3 cup (93g) all purpose flour 1/4 cup + 1 tablespoon (70g) chilled unsalted butter, cut into 1 cm pieces 3 1/2 tablespoons demerara sugar 1 1/2 tablespoons flaked almonds For almond crumble, preheat oven to 200 °C / 3Almond crumble: 2/3 cup (93g) all purpose flour 1/4 cup + 1 tablespoon (70g) chilled unsalted butter, cut into 1 cm pieces 3 1/2 tablespoons demerara sugar 1 1/2 tablespoons flaked almonds For almond crumble, preheat oven to 200 °C / 3almond crumble, preheat oven to 200 °C / 392 °F.

-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]

20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving

16 oz gluten - free rolled oats (extra thick or regular)(half a bag) 1/4 cup and 2 Tbsp raw almonds, soaked overnight or for 10 - 12 hours 1/4 cup walnuts, soaked for 4 hours 1/4 cup raw pumpkin seeds, soaked for 6 hours 1/4 cup raw sunflower seeds, soaked for 6 hours 1/2 cup unsweetened coconut flakes 1/3 cup extra-virgin, cold - pressed olive oil 3 Tbsp liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 2 1/4 tsp ground cinnamon 3/4 tsp ground nutmeg 3/4 tsp ground cloves 2/3 — 1 1/2 cups dried fruits / freeze - dried fruits

Ingredients 32 oz gluten - free rolled oats (extra thick or regular) 3/4 cup raw almonds, soaked overnight or for 10 - 12 hours 1/2 cup walnuts, soaked for 4 hours 1/2 cup raw pumpkin seeds, soaked for 6 hours 1/2 cup raw sunflower seeds, soaked for 6 hours 1 cup unsweetened coconut flakes 2/3 cup extra-virgin, cold - pressed olive oil 1/3 cup liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 1 1/2 Tbsp ground cinnamon 1/2 Tbsp ground nutmeg 1/2 Tbsp ground cloves 1 1/2 — 3 cups dried fruits / freeze - dried fruits

I used almond pulp one day after making almond milk, added some herbs and cayenne pepper and I even added sesame seeds and also Sushi Nori flakes for extra nutritional value I think that the important thing is to squeeze the pulp during milking as much as possible so that there is minimum water in it (It was the first time I made my own almond milk and initially, I only used a sieve.

* 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.

I used buckwheat flakes rather than oats, coconut sugar for the sugar, 100 % chocolate for the chips, I also added goji berries and chopped hazelnuts and a little extra almond milk to bind them.

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.

I used the «bread» as buns for homemade spinach burgers (frozen spinach, eggs whites, 1 whole egg, onions, cheese, almond meal, red pepper flakes, garlic powder, & salt).

Stir in coconut flour, coconut flakes and almonds, let batter rest for 4 - 5 minutes to allow it to thicken slightly.

Olive oil 1/2 a bag of frozen leeks 1/2 white onion, chopped 3 - 5 cloves of garlic, minced A bunch of potatoes... about 6 fairly big ones for me, chopped, skins intact Water or broth White wine vinegar Plain, unsweetened almond milk Salt, freshly ground black pepper, red pepper flakes (optional), and fresh parsley

Combine the corn flakes and almond milk in a large cup or bowl and stir, then allow it to soak for 20 minutes.

Ingredients 200 g semi-whole rice 5 ripe apricots, cleaned, stoned and quartered (and 1 more for garnish) 50 ml agave syrup (and some for garnish) 180 ml almond milk the seeds of half a vanilla pod almond flakes, for garnish Makes 6 - 8 servings.

I also added cinnamon for some extra flavour, macadamia nuts, almonds, pumpkin seeds and coconut flakes.

Sprinkle with extra flaked almonds and bake in the over for 12 - 15 minutes.

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.

Top with lots of fresh coriander, flaked almonds and a swirl of coconut milk for an extra treat!

Top them off with some freshly chopped parsley for freshness, pomegranate seeds for a fruity burst, and some flaked almonds for a bit of texture!

I made a vegan, no - bake cookie dough using a blend of almond flour, quinoa flakes, almond butter, coconut oil and just hint of maple syrup for a low - glycemic, healthy cookie - like treat.

In the past I roasted chickpeas to top a soup, those would totally work on this recipe too, but this time I have gone for a whole bunch of fresh corriander, flaked almonds, a sprinkling of chilli flakes and a swirl of coconut milk.

Five - chicken salad for a burrito (see using the tortilla shell again)-- mix almonds (left over from the green beans), dijon mustard, red peppers (what you didn't cook from fajitas), grapes, red pepper flakes, mayo, curry powder — to extend your individual ingredients shelf life just change peppers to pickled peppers and grapes to raisins.

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.

Today, I used dried coconut flakes, sliced raw almonds, oats, and sesame seeds as the base, with cinnamon and cardamom for spice, and a mixture of honey, coconut oil, and vanilla extract to coat.

4 tbsp raw cacao powder 25g dried cherries 25g fresh cherries 20g almond flakes 100g H - PRO protein peanut butter 100g raw coconut oil 100g raw honey Pinch sea salt 1 tbsp vanilla extract Extra cherries for topping

However the Festive season offers a perfect excuse for making these frangipane mince pies, all dolled up with flaked almonds and flecks of pearl sugar.

1 1/4 sticks (5 oz / 150 g) unsalted butter, softened 3/4 cup (5 oz / 150 g) superfine (caster) or granulated sugar 2 eggs 1 1/2 cups (5 oz / 150 g) ground almonds 2 tablespoons all - purpose (plain) flour 12 figs, cut into quarters 2 tablespoon slivered (flaked) almonds 1 tablespoon demerara or other raw sugar confectioners» (icing) sugar, for dusting

Sprinkle with the slivered (flaked) almonds and demerara sugar and bake for 1 hour 20 minutes.