Place a fine - mesh strainer over a medium bowl and pour
the almond mixture through it.
Not exact matches
Sift into a large bowl (I use a mesh strainer and push the
mixture through with a spatula), putting any bigger pieces of
almond back into the food processor to re-grind.
Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk
mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls
through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped
almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped
almonds / Cake is tender until completely cooled so handle with care.
When done blending pour
mixture through a fine sieve lined with cheesecloth to remove all the
almond pieces.
When
mixture is warmed
through, add zucchini, broccoli, raisins and
almonds.
Pour over the
almond milk and chop
through the
mixture with the spoon until everything is lightly crumbly.
Mix and mash all ingredients (other than
almonds and raspberries) together well to form a thick
mixture, add the raspberries last and mix
through so they are still chunky.
Once the straining material is in place, pour the
almond and water
mixture from the blender
through your strainer.
For a super simple version, just toss crushed
almonds or
almond flour (also known as
almond meal) with herbs of your choice, brush your protein with Dijon mustard or dip into a lightly beaten egg, press with the
almond mixture, and bake at 400 degrees until cooked
through.