1/2 ripe banana per serving
chopped pecan nuts about a teaspoon of honey per serving (optional) a dusting of cinnamon 2 tbs.
I chose to fill my wrap with a crunchy Chicken and Mayo Salad that consisted of lettuce, tomatoes and cucumber salsa, creamy chicken and mayonnaise,
chopped pecan nuts and some fresh chives to top it off.
Roll the dough into a square and cover with 3/4 of the raisins and
chopped pecan nuts.
Put the mixture in a spring form and decorate with finely
chopped pecan nuts.
Then some brown sugar and as a personal touch I added
chopped pecan nuts.
Drizzle the waffles with the sauces (be as messy as you like), add fresh berries and
chopped pecan nuts.
Carrot cake 1 1/4 cups (220g) brown sugar 3/4 cup (185 ml) vegetable oil 3 eggs 1 1/2 cups (225g) plain (all - purpose) flour 1 1/2 teaspoons baking powder 1 teaspoon bicarbonate of (baking) soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 2 1/2 cups grated carrot (about 5 carrots) 1/2 cup (60g)
chopped pecan nuts 1/2 cup (80g) sultanas cream cheese frosting 250g cream cheese, softened 1/3 cup (110g) icing (confectioner's) sugar, sifted 1 1/2 tablespoons lemon juice Preheat oven to 180 °C (350 °F).
Take off heat immediately and stir in
chopped Pecan Nuts with a wooden spoon.
Roughly
chop some pecan nuts and sprinkle over the top.
Not exact matches
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.
• 1/4 cup coconut oil • 1/2 cup coconut sugar • 1 large egg • 1 tsp vanilla • 1.5 cups almond meal • 2 T arrowroot starch • 2 T coconut flour • Pinch salt • 1/4 Tsp baking soda • 1/2 cup soy free chocolate chunks (or a good bar
chopped up) • 1/2 cup
nuts (walnuts /
pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in half)
I usually add a cup of dried fruit, such as raisins, or
chopped dates, prunes, or figs, as well as a cup of
chopped nuts, such as walnuts,
pecans, or almonds.
Apple Bacon Turkey Burgers from Jonesin» for Taste Apple Brickle Mini Tarts with Oatmeal Crust from The Freshman Cook Apple - Cinnamon Baked Oatmeal from Amy's Cooking Adventures Apple Cobbler French Toast Casserole from Tip Garden Apple Fritter Yeast Bread from House of Nash Eats Apple Oatmeal Coffee Mug Cake from Corn, Beans, Pigs and Kids Apple Oatmeal Muffins from A Day in the Life on the Farm Apple Pie Steel Cut Oatmeal from Cooking With Carlee Caramel Apple
Nut Bars from Family Around the Table Cinnamon Apple Cider Sangria from The Redhead Baker Creamy Maple Gouda Apple Soup with
Pecan - Oat Granola from Culinary Adventures with Camilla Healthy Apple Muffins from Caroline's Cooking Mulled Apple Cider from Books n» Cooks Oatmeal Crusted Apple Stuffed French Toast from Jolene's Recipe Journal Salted Caramel Apple Cake from Grumpy's Honeybunch Savory Apple Sausage Tart from The Crumby Kitchen Vanilla Brined Pork
Chops with Applesauce from Bear & Bug Eats Swedish Apple Oatmeal Pie with Vanilla Sauce from All That's Jas Torta di Mele Sicilian Apple Cake from Girl Abroad
This is another one of those awesome basic recipes that are ripe for doctoring: try adding a little cinnamon, some citrus zest, a few handfuls of chocolate chips or
chopped nuts — I bet
pecans would be really good in the mix.
You can use whole
nuts,
chopped nuts or ground
nuts, but I decided to use some whole and slightly
chopped almonds, cashew, hazelnuts and
pecans.
and used plenty of
nuts as well...
chopped the
pecans to make it easier to eat them.
1/2 cup berries or unsweetened cherries (nutrition stats done with blueberries) 1 large handful (1 ounce) spinach 1/4 cup unsweetened almond milk or kombucha 2 T.
chopped nuts (nutrition stats done with
pecans) 2 t. finely shredded unsweetened coconut 1/2 cup cooked brown rice, cooled (Be sure to check Denise's blog for rice cooking instructions)
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
If you'd like a chunky
nut - butter, stir in 1/4 -1 / 2 cup
chopped nuts (walnuts,
pecans, almonds...).
Roll the carrot - flecked whoopie pies in
chopped pecans to mirror the
nut - topped classic cake.
Take a large bowl and add Oats, almond meal, flour, Salt,
chopped pecans, mixed
nuts and brown sugar.
With
chopped roasted
pecans (adding the
nut dust to help keep it thick), it was perfect.
Chocolate - berry treat: Melt 100 g Green and Black's organic dark chocolate (or similar dk chocolate) and stir in 50 g quality dried fruit (berries are my favourite) and 50 g roughly
chopped nuts (
pecan and walnut are good).
Crisp 1 cup
pecans or walnuts — it's always better to soak and dehydrate
nuts, as it makes them easier to digest 1/2 cup sprouted oat flour (see recipe below) 1/2 cup rolled oats 1 cup almond flour 1/2 cup vanilla date paste (see recipe below) zest of 1 lemon 2 or more tablespoons fresh rosemary —
chopped 1/2 teaspoon salt
INGREDIENTS: 1 1/4 cup old fashioned oats 1 cup
chopped nuts (you can use
pecans) 1/4 cup flax seeds 4 tablespoons coconut oil 1/2 cup honey 1/4 cup brown sugar,... Read More
all - purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, melted 1/2 cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4 cup mini semisweet chocolate chips 1/2 cup finely
chopped walnuts (
pecans, almonds, cashews, hazelnuts or any other
nuts of your choice) 1/2 cup dried cherrie, coarsely
chopped (raisins, currants, cranberries apricots or any other dried fruit of your choice can be used as an alternative)
In a food processor, combine dates, oats and walnuts or
pecans and pulse few times so
nuts are
chopped finely into small pieces.
In a food processor, pulse the
pecans, sugar, nutmeg and salt until the
nuts are finely
chopped.
1 cup raw almonds 3/4 cup raw
pecans 3/4 cup sultanas 3/4 cup dried apricots 3/4 dried dates 1/4 cup fresh orange juice (optional) wheat germ, grated or shredded coconut, or finely
chopped nuts
I toast then coarsely
chop my filberts (hazelnuts)- and you could use so many different yummy crunchies here - pine
nuts,
pecans, toasted slivered almonds, even croutons of day old crusty bread... for those watching their saturated fat, use evaporated skim milk instead of the cream - just as yummy!
Vegan Banana Bread 1 1/2 cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon table salt 1/2 teaspoon baking soda 2 teaspoons ground cinnamon 1/4 cup unsweetened soymilk 1 teaspoon apple cider vinegar 1/2 cup sucanat or packed dark brown sugar 1 1/2 cups mashed very ripe bananas 1/4 cup canola or safflower oil 1 teaspoon pure vanilla 1/2 cup
chopped toasted
nuts (almonds, walnuts or
pecans)
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)
Make the topping: Place cashews or
pecans in food processor and pulse until
nuts are
chopped.
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 cup)
For this caramel
pecan cheesecake dip add 1/4 cup
chopped pecans to the top and drizzle 1/4 cup caramel sauce over the
nuts.
I added a handful of
chopped pecans but I would suggest that instead of mixing the
pecans into the batter (as I did), you use the
nuts to make a strudel for the top.
2 cups arugula 1 cup spinach 2 - 3 cloves garlic 1 teaspoon dried herbs of your choice (I used basil and thyme) cayenne pepper, to taste (optional) salt & pepper, to taste 1/3 cup
nuts, I used a mix of pine
nuts and
pecans 1/2 cup olive oil 2 tablespoons lemon juice 1/4 cup parmesan cheese 1 16 ounce can of artichoke hearts, drained and
chopped 1 pound farfalle or pasta of your choice
1/4 teaspoon salt 1/2 cup flour 2/3 cup
chopped nuts like toasted walnuts or
pecans or dried tart cherries 2 eggs
1) 225g of butter 2) 1 cup of sugar 3) 1 cup of self - raising flour 4) 2 cups of quick cooking oats 5) Optional: 1/4 teaspoon of
chopped pecans (or any other type of
nut or dried fruit you fancy)
1) 1 1/2 cups of self - raising flour 2) 3/4 teaspoon of ground cinnamon 3) 3/4 cup of vegetable cooking oil 4) 1 cup of white sugar 5) 1 egg 6) 1 cup of mashed bananas (around 2 bananas) 7) 1 3/4 cup of quick cooking oats 8) 1/2 cup of
chopped nuts (walnuts or
pecans as you wish)
2 1/2 cups unsweetened
nut milk — almond, cashew, or hazelnut (chocolate if available) 1 tablespoon cornstarch 2 tablespoons unsweetened Dutch cocoa powder 1/2 cup coconut sugar 4 ounces bittersweet chocolate 1/2 teaspoon vanilla extract 1/2 teaspoon Kosher salt 1 medium, ripe avocado 1/2 cup
chopped, toasted
nuts (walnuts, almonds, cashews or
pecans)
Package of Cooking Dates (already
chopped) OR 1 1/2 Cups Dates & Chop Until Fine & Sticky 1/2 Cup Coconut Sugar 1/4 Cup Finely Chopped Nuts (Cashews, Almonds, Pecans, or Pistachios) 1/2 Cup Coconut Shreds 1 Cup Mulberries or Oats Pinch of Cinnamon or Cocoa Powder Sprinkle on top of
chopped) OR 1 1/2 Cups Dates &
Chop Until Fine & Sticky 1/2 Cup Coconut Sugar 1/4 Cup Finely
Chopped Nuts (Cashews, Almonds, Pecans, or Pistachios) 1/2 Cup Coconut Shreds 1 Cup Mulberries or Oats Pinch of Cinnamon or Cocoa Powder Sprinkle on top of
Chopped Nuts (Cashews, Almonds,
Pecans, or Pistachios) 1/2 Cup Coconut Shreds 1 Cup Mulberries or Oats Pinch of Cinnamon or Cocoa Powder Sprinkle on top of dates.
* 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)
Ingredients for Banana
Nut Bread: 1-1/2 cups mashed bananas from dark - skinned ripe bananas (about 4 to 5 large) 1/3 cup unsalted butter, room temperature 2 cups all - purpose flour 1 cup sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon dried cultured buttermilk (optional) 1/2 cup fine -
chopped walnuts (substitute
pecans or favorite
nuts) 2 eggs, fork beaten 1 Tablespoon fresh lemon juice (from 1 large lemon) 1/3 cup milk (2 % is fine) 1 to 2 Tablespoons room temperature butter for basting the top of the bread
Note that I omitted the breadcrumbs and sugar from the filling, and that I topped the pear preserves with
chopped pecans but chose not to add
nuts to cookies I made with the preserved rose petals.
For the finely
chopped nuts, you can use walnuts,
pecans, almonds, or even hazelnuts.
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 →
Nuts — if you like nuts you can put some whole or finely chopped roasted almonds, pecan or walnuts on the top layer of the Sweet bunuelos tortilla cream cheese
Nuts — if you like
nuts you can put some whole or finely chopped roasted almonds, pecan or walnuts on the top layer of the Sweet bunuelos tortilla cream cheese
nuts you can put some whole or finely
chopped roasted almonds,
pecan or walnuts on the top layer of the Sweet bunuelos tortilla cream cheese cake
ingredients BANANA ICE CREAM: 4 ripe bananas (peeled, sliced, frozen) 2/3 cup coconut cream 3 tablespoons coconut oil 2 teaspoons vanilla extract 1/2 teaspoon Kosher salt PHYLLO CUPS: 3 sheets phyllo dough (12 ″ X16 ″) coconut oil spray 1/2 cup granulated sugar BRULEED BANANA, CHOCOLATE,
NUT TOPPING: 1/2 cup walnuts (
chopped) 1/2 cup
pecans (
chopped) 2 tablespoons vegan butter (room temperature) 1/2 teaspoon Kosher salt 1 teaspoon ground cinnamon 1/2 cup semi-sweet chocolate chips 2 tablespoons agave 2 bananas (peeled, sliced on a bias) 2 tablespoons granulated sugar