After baking, stir in 3/4 cup
chopped dried pineapple, 1/4 cup chopped crystallized ginger, and 1/2 cup toasted unsweetened coconut.
Chop 2 tablespoons of the walnuts and add them to the skillet along with the raisins and
chopped dried pineapple or dried apricot.
Not exact matches
jar apricot preserves 2 lb jar orange marmalade 1 - small jar of
pineapple preserves 2 c. nuts —
chopped pecans 1 whole lemon grated Shredded coconut to taste
Dried apricots to taste
I started with
pineapple yogurt and mixed in
chopped dried apricots,
pineapple tidbits, and sweetened coconut.
Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup
chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup
dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup
dried unsulphured
pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other
dried fruit (in place of papaya and
pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
Fold in green tomatoes,
chopped walnuts,
pineapple, candied ginger and
dried fruit.
1 cup
dried fruit —
pineapple, mango, papaya, banana chips, etc., roughly
chopped / bite sized (or more to taste.
ingredients
PINEAPPLE BOWLS 8 cups cooked jasmine rice 2 pineapples SALMON: 4 tablespoons unsalted butter 2 6 - ounce salmon fillets 2 teaspoons dried parsley 2 tablespoons seafood seasoning 1 1/2 tablespoons cajun seasoning CHICKEN: 1 1/2 teaspoon onion powder 1/4 teaspoon freshly ground pepper 1 teaspoon Mexican - style pollo seasoning 2 teaspoons Worcestershire sauce 2/3 cup store - bought teriyaki sauce (divided, plus extra for finishing) 1/3 cup pineapple - ginger marinade 1/2 pound boneless, skinless chicken thighs Shrimp: 2 tablespoons unsalted butter 1/2 pound large shrimp (peeled, deveined, tails on) 1/4 cup store - bought sweet chili sauce 1/8 teaspoon freshly ground pepper 1/2 teaspoon seafood seasoning TO GARNISH: 1 cup green onions (chopped) 1/2 cup toasted sesame seeds store - bought ch
PINEAPPLE BOWLS 8 cups cooked jasmine rice 2
pineapples SALMON: 4 tablespoons unsalted butter 2 6 - ounce salmon fillets 2 teaspoons
dried parsley 2 tablespoons seafood seasoning 1 1/2 tablespoons cajun seasoning CHICKEN: 1 1/2 teaspoon onion powder 1/4 teaspoon freshly ground pepper 1 teaspoon Mexican - style pollo seasoning 2 teaspoons Worcestershire sauce 2/3 cup store - bought teriyaki sauce (divided, plus extra for finishing) 1/3 cup
pineapple - ginger marinade 1/2 pound boneless, skinless chicken thighs Shrimp: 2 tablespoons unsalted butter 1/2 pound large shrimp (peeled, deveined, tails on) 1/4 cup store - bought sweet chili sauce 1/8 teaspoon freshly ground pepper 1/2 teaspoon seafood seasoning TO GARNISH: 1 cup green onions (chopped) 1/2 cup toasted sesame seeds store - bought ch
pineapple - ginger marinade 1/2 pound boneless, skinless chicken thighs Shrimp: 2 tablespoons unsalted butter 1/2 pound large shrimp (peeled, deveined, tails on) 1/4 cup store - bought sweet chili sauce 1/8 teaspoon freshly ground pepper 1/2 teaspoon seafood seasoning TO GARNISH: 1 cup green onions (
chopped) 1/2 cup toasted sesame seeds store - bought chili sauce
If you're short on time, just top some
pineapple chunks with
chopped dried apricots and some pan-toasted chia seeds for a little crunch and protein.
3
dried chipotle peppers 3
dried allspice berries, ground (or 1/2 teaspoon ground allspice) 1 tablespoon mustard seeds, ground (or 1 tablespoon mustard powder) 1 clove, ground (or a pinch of ground clove) 1 teaspoon turmeric 1/2 teaspoon red curry powder 1 teaspoon ground black pepper 1 tablespoon canola oil 2 cloves garlic, minced 1 shallot,
chopped 1/2 inch piece ginger, peeled and
chopped 5 habaneros, finely
chopped 1/2 mango,
chopped 2 tablespoons white vinegar 3 tablespoons light brown sugar 1 tablespoon blackstrap molasses 1/4 cup
pineapple juice
1 cup
pineapple juice juice of 2 limes 3 cloves of garlic, smashed and peeled 1/2 of a white onion, roughly
chopped (the rest will be for topping the tacos) 1 1/2 teaspoons kosher salt 1 teaspoon
dried (Mexican) oregano * 1/4 teaspoon ground cinnamon 1.75 ounces achiote paste (half of the 3.5 package)
OK... although it's many years after the original post... I made these last night w / a few variations: I swapped out 1/2 cp of ww flour for rolled oats, used an approximate amount of fresh
chopped pineapple instead of the apples, used nonfat greek yogurt, forgot to cream the sugar with the butter and just added it to the
dry ingredients after I had «creamed» the butter and egg -LRB-?!)
Seeds: pumpkin seeds, sunflower seeds, chia seeds, hemp seeds Nuts: macadamia nuts, almonds, peanuts, cashew nuts, hazelnuts, brazil nuts, pine nuts Fruit: freeze
dried strawberries, freeze
dried raspberries, freeze
dried bananas, fresh
chopped - up figs, fresh
chopped - up apricots or peaches or pears or
pineapples Protein: chunks of protein bars, chunks of protein cakes, chunks of protein cookies Other: coconut flakes, chunks of nut butter, jasmine, rosemary, pepper, cocoa nibs, espresso beans
1 cup
dried fruit, such as sour cherries, cranberries, currants, raisins, apricots, figs, or
pineapple, coarsely
chopped
1 cup
chopped pineapple 1 cup packed spinach, washed and
dried Aloe juice to taste (about 1 cup), or 1 T. of aloe gel 4 ice cubes 1 T. protein powder
• Some combo ideas: 3 cups
chopped apricots, 3 cups
chopped plums; 4 cups mashed bananas, 2 cups
chopped pineapple, handful of
dried coconut; 3 cups
chopped apple, 3 cups cooked pumpkin purée, season with cinnamon, ginger, allspice, cloves; 4 cups
chopped strawberries, 2 cups
chopped cooked rhubarb.
Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup
chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup
dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup
dried unsulphured
pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other
dried fruit (in place of papaya and
pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
Add 1/4
chopped, unsweetened
dried pineapple bits and 1 teaspoon grated fresh lime zest to the machine when the mixture reaches the soft serve stage.
Ingredients 2 cups gluten - free rice chex cereal 1 cup Gluten - free pretzels, 1 cup Tropical fruits,
chopped dried (apricots,
pineapple, and mango) 1/2 cup Banana chips,
dried 1/2 cup Raw coconut flakes (found in natural food stores) 1/2 cup Nuts, finely
chopped (almonds, macadamia, or pecans)-- optional 2 tablespoons Brown Sugar 2 tablespoons Maple Syrup 3 tablespoon Oil Mixture (2Tbsp Safflower / Sunflower Oil) + 1 Tbsp Flax Seed Oil 1/4 teaspoon Sea salt
Cottage Cheese Sandwich: Lowfat cottage cheese,
chopped dates or
dried figs, sliced banana, crushed
pineapple on toasted raisin bread.
2 cups rough
chopped dried fruits (I used apricots, figs, cranberries, dates,
pineapple, and blueberries.)
Extruded kibble (ground maize,
dried egg, brewers rice, calcium carbonate, calcium propionate (preservative), salt, *), toasted wheat crumb (wheat flour, sugar, yellow corn flour,
dried yeast, salt, Capsicum extract),
chopped oat groats, extruded mash (soybean meal, ground corn, ground wheat, soybean oil (preserved with mixed tocopherols and citric acid), brewers rice,
dried corn fermentation soluble product, peanut kernel, sunflower kernel,
dried apple, dicalcium phosphate, lecithin, calcium carbonate,
dried kelp, flaxseed meal, yeast culture,
dried beet pulp, oat groats, calcium propionate (preservative), L - lysine,
dried Saccharomyces cerevisiae fermentation extract, DLmethionine, choline chloride, salt, yucca schidigera extract, *), dehulled millet, canary grass seed, niger seed, dehydrated papaya, flaxseed, rapeseed, dehydrated coconut, hemp seed, sesame seed, dehydrated
pineapple, dehydrated flaked carrot, orange oil.
3 cups (720 ml) honey; 3 egg whites, beaten; 6 tablespoons (85g)
chopped fresh ginger; Juice of 4 lemons; Juice of 1 lime; 6 tablespoons (45 ml)
pineapple juice; 1/4 teaspoon active
dry yeast; Sieve and cheesecloth; About twenty - two 12 - ounce bottles with caps (available at brew shops).
300 g mixed vegetables (peas, carrots, beans and potatoes) 2 tbsp vegetable oil 1 small onion, finely minced 1/2 tbsp garlic, minced 1/2 tbsp ginger, minced 3 tbsp tomato puree 3 fresh green chillies, slit down the middle (I
chopped mine up) 1 tsp turmeric powder 1 tsp garam masala powder salt 2 tbsp cashew nuts 2 tbsp canned or fresh
pineapple chunks 1/3 cup light cream few
chopped glace cherries to garnish (or used
dried cranberries) Coriander leaves to garnish