Sentences with phrase «chopped macadamia nuts for»

I added toasted coconut flakes and chopped macadamia nuts for crunch, but those are just the tip of the potential topping iceberg.

Just melt whatever quantity you have mini muffin cups for, add a bit of coconut oil if desired, Stevia chocolate flavor (5 - 10 drops) plus Stevia vanilla creame (3 - 5 drops) and about 1 chopped macadamia nut for each «muffin cup.»

Not exact matches

3 cups freshly ground or sprouted flour (buy sprouted flour here, make sprouted flour here) 1 1/2 teaspoons baking powder (buy aluminum - free baking powder here) 1 teaspoon baking soda (buy aluminum - free baking soda here) 1 1/4 teaspoons salt (buy unrefined sea salt here) 1 cup (2 sticks) butter, plus more for skillet (buy grass - fed butter here) 2 cups whole cane sugar (buy whole cane sugar here) 2 eggs 2 teaspoons good vanilla (buy organic extracts here) 3/4 cup chopped macadamia nuts, preferably soaked & dehydrated (buy soaked & dehydrated nuts here, see how to make them here) 1 1/2 cups white chocolate chips (see how to make GAPS white chocolate chips here)

Macadamia Herb Cream 2 cups macadamia OR pine nuts — soaked for 1 hour or more 1/2 cup purified water 1/4 cup Pinot Grigio 1 small shallot — peeled and chopped about 8 sage leaves 1 tablespoon thyme leaves zest of 1 lemon 1 1/2 tablespoon freshly squeezed lemon juice 1 tablespoon white truffle oil OR walnut oil pinch of ground nutmegMacadamia Herb Cream 2 cups macadamia OR pine nuts — soaked for 1 hour or more 1/2 cup purified water 1/4 cup Pinot Grigio 1 small shallot — peeled and chopped about 8 sage leaves 1 tablespoon thyme leaves zest of 1 lemon 1 1/2 tablespoon freshly squeezed lemon juice 1 tablespoon white truffle oil OR walnut oil pinch of ground nutmegmacadamia OR pine nuts — soaked for 1 hour or more 1/2 cup purified water 1/4 cup Pinot Grigio 1 small shallot — peeled and chopped about 8 sage leaves 1 tablespoon thyme leaves zest of 1 lemon 1 1/2 tablespoon freshly squeezed lemon juice 1 tablespoon white truffle oil OR walnut oil pinch of ground nutmeg sea salt

Coconut - Cilantro Cream Cheese 1 cup meat of fresh young Thai coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice — chopped

For the salad: 1/2 cup uncooked quinoa 4 - 5 cups shredded red leaf or romaine lettuce 1 mango, finely chopped 1 cup finely chopped pineapple (about 1/4 large pineapple) 1 cup finely chopped jicama 1 avocado, finely chopped 1/2 cup roasted unsalted macadamia nuts, roughly chopped 1/2 cup flaked coconut, toasted 2 - 3 green onions, sliced

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

What you need: 2 cups raw macadamia nuts 1/2 cup dates, pitted 1/4 cup dried coconut, shredded 3 cups chopped cashews, soaked for at least 1 hour 3/4 cup lemon or lime juice 3/4 cup raw honey 3/4 cup coconut oil 1 tsp vanilla 1/2 tsp sea salt 1 pint strawberries, finely sliced 3 tbsp lemon juice 1/2 tbsp agave nectar water

1 cup Confectioner's sugar 1 cup Peanut butter 1/2 cup chopped dates (or raisins) 1/2 cup finely chopped nuts (such as almonds, cashews, pecans, macadamia) Chocolate chips, enough for melting and coating

* Variations: Substitute 1 cup golden or brown raisins for the dates or add 3/4 cup toasted chopped pecans or macadamia nuts.

Filling 2 cups meat of fresh young Thai coconut 1 cup water of fresh young Thai coconut 3/4 cup coconut oil — gently warmed in warm water or the dehydrator to soften 1/4 cup Irish moss — washed thoroughly and soaked in hot water for at least 10 minutes 1 cup each raw macadamia and raw cashew nuts — soaked for 2 - 4 hours 2 tablespoons freshly squeezed lemon juice 2 tablespoons nutritional yeast 1 - 2 teaspoons salt about 6 tablespoons purified water 1 cup of chopped olives of your favourite kind (may I suggest Cerignola olives that come with pits and taste velvety) 1 cup of chopped sun - dried tomatoes (this time I made an exception and used tomatoes preserved in olive oil instead of the dry variety) 1 packed cup fresh basil leaves — or more to taste fresh red and yellow tomatoes for garnishing — optionalIn a high speed blender, combine the coconut meat, water and oil with the Irish moss until very smooth.

Ingredients: 1/4 cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2 teaspoons toasted sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped macadamia nuts

For Thanksgiving, I made my Chocolate Coconut Truffles, some coated with chopped macadamia nuts instead of coconut, and plain dark chocolate macadamia cups as well.

For the Crust 1 1/2 (about 1.5 C) packs of graham crackers (crushed) 1/3 C Margarine (melted) 1 TBS Chopped Macadamia nuts

For Cheesecake 3 - 8 oz pkgs Cream Cheese (room temp) 1 can Sweetened Condensed Milk 1/2 C Sugar 3 Eggs 3 Tbls Lemon Juice 1 Tbl Vanilla 1/4 C Sugar 1 TBS Chopped Macadamia nuts

I also chose fresh mango and pineapple for garnish along with shredded coconut and chopped macadamia nuts.

Ingredients: 1/4 cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2 teaspoons toasted sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped macadamia nuts

Click here to learn the benefits and for instructions Grain - free Granola Goodness Print Author: Laureen Wallravin Recipe type: Breakfast Ingredients 2 cups almonds chopped 1 cup Brazil nuts chopped 1 cup Macadamia nuts chopped 1 cup cocoa nibs 1 cup...

I'm subbing 1C of coconut oil for the zylitol honey, taking out the whey crisps but adding chopped macadamia nuts and unsweetened coconut.