Push
your chopped nuts or seeds into the caramel layer, then spoon over the remaining melted chocolate from above!
You could easily toss in
some chopped nuts or seeds to add some extra crunch and healthy fats into the topping.
To make them, all you have to do is melt the honey (or brown rice syrup) in a saucepan with whatever nut butter you choose, add - in the rice cereal, protein powder and
chopped nuts or seeds (if using) and stir together.
To serve Yogurt (or mascarpone, whipped cream or ice cream) Licorice powder Edible flowers (or replaced with
chopped nuts or seeds)
lemon) 1/4 cup olive oil 2 tbsp hemp oil (amazing omega 3 -6-9's added here) 1/4 cup almond milk (unsweetened) yummy optional toppings - sliced avocado, hemp nuts, raw
chopped nuts or seeds
Feel free to play around with different toppings - I imagine that a drizzle of melted white / milk chocolate or different types of
chopped nuts or seeds would also work well here.
Or go with
some chopped nuts or seeds if you prefer.
Whether it's granola,
chopped nuts or seeds — the more toppings the better if you ask me!
To toast
chopped nuts or seeds, cook in a small dry skillet over medium - low heat, stirring, until lightly browned, 2 to 4 minutes.
DIY cookies are versatile in that the recipe can be tweaked to suit your liking: mix and match your favorite add - in ingredients — dark chocolate chunks, white chocolate chips,
chopped nuts or seeds, dried fruit.
This recipe is pretty versatile — you can sub equal parts
chopped nuts or seeds for the ones I used.
2 tbsp nut butter 2 tbsp sunflower or pumpkin seeds 1 tbsp maca powder
Chopped nuts or seeds (topping) Cacao nibs (topping)
And as for the hemp hearts / hemp seeds, you could absolutely replace them with
any chopped nut or seed that you'd like:).
Not exact matches
6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and
seeds removed (optional) 4 shallots, peeled and
chopped 1 small piece galangal, peeled and
chopped (
or substitute ginger) 1 whole clove 6 cashew
nuts 6 almonds 6 candlenuts (
or substitute macadamia
nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here)
or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
1/4 cup raw pumpkin
seeds or any
nuts like almonds, walnuts, pecans, etc. 1/4 cup dark
chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and
chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well,
or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon chia
seeds 1 teaspoon vanilla extract pinch of salt 1.
I buy
nuts already ground /
chopped,
seeds can be crushed in a pestle and mortar, and with dates (
or other dried fruit) they can be
chopped small, gently heated in a pan with a splash of water, and then they're soft enough for a stick blender!
You can sub the hazelnuts for
chopped almonds
or, if you want to make the bars
nut - free, with coconut flakes
or seeds.
There are heaps of versions of this Nordic / Viking / Stone Age bread (Stenalder Brød) floating around the internet; my version has a large variety of
nuts and
seeds but if you don't have one in particular
or the walnuts are on special you can
chop and change the quantities to your liking.
4 cups raw oats (not quick
or instant) 3/4 cup unsweetened coconut flakes 1/2 — 3/4 cup
chopped nuts /
seeds (I used 1/2 cup sliced almonds, will add flax
seeds next time) 1 cup dried fruit (I used sweetened dried cranberries) 1/4 tsp.
For crunch I've made my own granola
or for Savoury toasted pumpkin
seeds or sesame
seeds before and also just
chopped nuts too
In addition to coffee beans, the versatile grinder can be used for
chopping or grinding
nuts,
seeds, herbs, and spices — perfect for everything from summer salads and gourmet entrees to yummy baked goods.
Add 1 cup dried fruit (raisins, cranberries, blueberries, papaya,
or mango,
chopped as needed); 1/2 cup
nuts (such as peanuts, cashews, almonds,
or pistachios), salted
or not; 1/4 cup pumpkin
seed kernels; and 1/4 cup unsweetened dried coconut flakes.
Combine 1/2 a banana, 1 tablespoon almond butter, 1 tablespoon of vegan protein powder, 1/2 cup of
chopped kale, 1/4 cup coconut yogurt, 1/2 tablespoon flax
seeds, 1/2 tablespoon hemp
seeds, and 3/4 cup of
nut or coconut milk.
What's in it: 3 apples (a firm apple like honey crisp
or granny smith are easiest to slice with the mandolin) Ground cinnamon, to taste Pinch of salt, to taste (optional) For the dip: 1/3 cup plain yogurt (greek
or regular are fine) 2 tablespoons creamy peanut
or almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple slices,
chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include:
chopped nuts /
seeds, pomegranate
seeds, dried fruit, shaved coconut, chia
seed
1 orange, juiced 1/4 cup white balsamic vinegar
or sherry vinegar 1/2 cup really good olive oil, divided 2 tsp salt, divided 5 large carrots, peeled and diced 2 large celery stalks, diced 4 large onions,
chopped finely 4 shallots,
chopped finely 1/2 cup dried cranberries 1/2 cup dried raisins 1/4 cup sunflower
seeds 1/4 cup pumpkin
seeds 1/4 cup pine
nuts 1 bunch of chives
for the mung bean falafel bowl 1 cup rainbow quinoa
or other grain of choice — cooked sea salt — to taste 1/2 tablespoon neutral coconut oil about 20 asparagus — tough ends removed freshly ground black pepper — to taste mung bean falafel — recipe below pickled rainbow chard — recipe below large hadful baby spiach / other salad greens handful cilantro leaves / pea shoots / other microgreens tahini sauce — recipe below sesame
seeds — for garnish (optional)
chopped pistachios / other
nuts — for garnish (optional)
Cayenne - Infused Meat Marinade 1 teaspoon cumin
seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely
chopped onion 3 tablespoons finely
chopped parsley 1 tablespoon finely
chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes,
or substitute capybara 1 large bell pepper, stem and
seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio
nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken
or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above
Stuffing 1 1/2 cup / 300 g uncooked millet
or white quinoa 1 large knob of coconut oil, ghee
or olive oil 2 large onions, finely
chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely
chopped 3 tbsp white wine
or water 1 tsp dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen
or dried) 1 handful raw almonds, coarsely
chopped (use pumpkin
seeds for a
nut free alternative) 2 stems flat - leaf parsley, finely
chopped, save a little for serving 5 1/2 oz / 150 g goat's
or sheep's feta cheese (optional), save a little for serving
1 medium butternut squash (about 2 pounds) 1 tablespoon refined coconut oil 3 cloves of garlic, coarsely
chopped 1 3/4 cups
nut milk * 1/2 cup nutritional yeast 1 tablespoon arrowroot powder 1/4 teaspoon smoked paprika 2 tablespoons fresh squeezed lemon juice 1 tablespoon white miso 1 teaspoon salt 1/4 teaspoon pepper 1 pound elbow pasta (I used a GF quinoa variety) 2 cups cooked vegetables (such as steamed spinach, broccoli,
or peas) 1/2 cup hulled raw sunflower
seeds (
or bread crumbs,
or panko crumbs)
for the burgers 2 cups shelled edamame
or fresh shelled fava beans
or green peas 1 cup untoasted pistachio
nuts or pumpkin
seeds 1 teaspoon cumin
seeds 1 teaspoon coriander
seeds 1/2 teaspoon mustard
seeds 2 cups coconut black rice (from above) 1/4 cup ground chia
or flax
seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1 small red chili —
seeded and minced 1/4 teaspoon red pepper flakes Large handful fresh mint leaves —
chopped sea salt to taste
Stir
chopped basil, cucumber, green onions, olives, toasted pine
nuts or sunflower
seeds, and optional black beans into the rice mixture
8 large bars Ingredients: 2 large sweet potatoes cut and peeled 2 cups oats Half cup mixed
nuts 3 tbsp maple syrup 1 tbsp coconut oil 7 tbsp water 1/3 cup
chopped apricots 1/3 cranberries 1/3 raisins 1 tsp cinnamon Half cup pumpkin
seeds or mixed
seeds of your choice
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.
Add 2 tablespoons of your choice of
chopped nuts or nutritious
seeds such as almonds, sesame
or sunflower
seeds for added texture and protein.
Add
chopped nuts,
seeds,
or herbs,
or use the dough to make a stuffed fougasse — the possibilities are quite varied.
Step # 2: Roughly
chop sunflower
seeds or other
nuts you may wish to use in the blender until broken up in chunks.
150g Oats 2 medium bananas (about 190 - 200g) 50g desiccated coconut 120g
chopped dates (if you don't have enough dates substitute
chopped raisins) 100g melted coconut oil (
or butter) 80g
nuts and
seeds (I used pumpkin
seeds, chia and pecan)
(Meat Topping) 2 tbsp olive oil 3 medium onions, finely
chopped 1 1/2 lbs lean ground lamb
or beef 2 large tomatoes, peeled
seeded,
chopped, and drained 3 tbsp tomato paste 1/3 cup finely
chopped flat - leaf parsley 2 tbsp finely
chopped mint 1/4 cup pine
nuts, lightly toasted 1 tbsp Pomegranate Molasses (reduce unsweetened pomegranate juice to by two - thirds) 1 tbsp freshly squeezed lemon juice 1 1/2 tsp mixed spices (2 parts allspice, 1 part cinnamon, coriander, cloves, and cumin) salt, pepper, and red pepper to taste
Add raisins,
chopped dates,
nuts, spices, chocolate chips,
seeds,
or anything you can think of.
What's in it: GREENZ - 2 cups (like arugula, kale, mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate
seeds)
NUTS - 1 - 2 tablespoons
chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp
seed) DAIRY — 1/4 cup (like ricotta, greek yogurt,
or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and /
or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa
or farro), 1/4 cup cooked beets, anything else you can think of!
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 cu
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 cu
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 cu
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 cu
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 cu
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 cu
or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
You stir in all kinds of things to make it taste good, and let your family
or guests choose their toppings — a variety of
chopped vegetables, sesame
seeds, lime and
nuts — at the table.
Chopped toasted
nuts are nice, such as hazelnuts, as are
seeds or fresh herbs.
* 1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled
or quick - cooking oats * 1 1/2 cups (140 g)
nuts,
chopped if large (try an equal mix of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened
or not * 1/4 cup (35 g) raw, hulled sunflower
seeds * 1/4 cup (35 g) whole
or ground
seeds, such as chia
seeds, sesame
seeds, flaxseeds,
or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely
chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g)
chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
Pulse for about 30 seconds
or until
nuts and
seeds are finely
chopped and dates are blended.
1/4 Cup Wheat Bran 1/4 Cup Vanilla NonFat Greek Yogurt 2 Eggs 2 Tablespoons Coconut Oil, Melted 3 Tablespoons Pure Maple Syrup 1 Tablespoon Honey 3 Medium Bananas, Mashed 1 Tablespoon Lemon Juice 1/2 Cup Raisins 1 Cup Whole Wheat Pastry Flour, Sifted 1/2 Cup Wheat Germ 1/2 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 1 Teaspoon Ground Cinnamon 1/2 Teaspoon Ground Nutmeg 1/2 Cup Walnuts, Coarsely
Chopped Oats,
Nuts or Sunflower
Seeds For Garnish
Ingredients: 1 1/2 cups almonds, roughly
chopped 1/2 cup pecans,
or other
nut,
chopped 1/2 cup rolled oats 2 tablespoons sunflower
seeds 2 tablespoons... Continue Reading →
Another kind of
seed, a variety of
chopped nuts or a combination of both.
Place the cashew
nuts, almonds, sunflower
seeds, walnuts, sesame
seeds, linseeds, poppy
seeds, powdered veggie stock, psyllium husk (
or chia
seeds) and olive oil in a food processor with 100 ml (3 1/2 fl oz / 1/3 cup) of water and blend until the
nuts are well
chopped.
Feel free to change it up here as well; other crunchies that could work well are sunflower
seeds, pumpkin
seeds or some
chopped nuts.