Sentences with phrase «chopped walnuts until»

In a small bowl, mix oil, honey, orange juice, zest and chopped walnuts until combined.

Add in milk, then fold in bananas, cherries and chopped walnuts until combined.

Using the Cordless Hand Blender's 2 1/2 cup chopper attachment with lid, chop the walnuts until they are bite - sized.

Meanwhile, use a food processor or blender to chop the walnuts until they have the consistency of bread crumbs.

Not exact matches

In a food processor, combine onion mixture, salt, pepper, chickpeas + 1/4 c liquid, kelp flake, walnuts, lemon juice, tamari, parsley, and thyme until roughly chopped and combined.

Place the the lentils, bread crumbs, oats, walnuts, sauce, thyme, basil, oregano and salt in a food processor and pulse until well chopped.

Add oats, the remaining 3/4 cup chopped walnuts, white chocolate chips and dried apple and stir by hand with a silicone spatula until completely combined.

- While the cake is still warm, combine the remainder of the reserved apple juice (roughly 1/2 cup) with the 2 tablespoons of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.

Remove bowl from mixer and fold in the chocolate chips and chopped walnuts into the batter until evenly distributed.

Place the oats, shredded wheat, walnuts, dried fruit, and cinnamon in the bowl of a food processor and pulse until the mixture is finely chopped (the fruit should be the size of a dried pea or lentil).

Ingredients: 3/4 C flour / 1/4 t baking powder, 1/4 t soda, 1/2 t salt / 3/4 C brown sugar / 2 C whole, pitted dates / 1 1/2 C apricots, coarsely chopped / 3 C walnut halves / 3 eggs and 1 t vanilla, beaten together until frothy / Parchment or waxed paper - lined small loaf pans / Preset oven to 300º.

To make - mix equal parts nutritional yeast with walnuts in a dry grain blender until completely chopped up.

Process until the walnuts are finely chopped.

Put the walnuts in a food processor fitted with the metal blade and pulse on and off until finely chopped.

Put the cherries and walnuts into the food processor and pulse until they're coarsely chopped, then put them in a large bowl and set aside.

Add the walnut halves and pulse a few more times until they are chopped and evenly distributed (if your walnuts are already chopped, just pulse to quickly combine.

In a food processor, pulse the mushrooms and walnuts until coarsely chopped and well combined.

Stir, add chopped walnuts and bake 6 - 8 minutes until squash is tender and walnuts are lightly toasted.

Put the walnuts and dates in a food processor with the maple syrup and blend until the mixture if finely chopped and all ingredients hold together.

First, put walnuts and garlic cloves into a food processor and pulse until everything is finely chopped.

1 c whole wheat pastry flour 1 tsp baking powder scant 1/2 tsp fine grain sea salt 1/2 c rolled oats 1/2 c shredded unsweetened coconut 1/3 c chopped walnuts 1/3 c chopped pecans 1 c shredded carrots 1/2 c brown sugar 1/2 c unrefined (fragrant) coconut oil, warmed until just melted 1 tsp grated fresh ginger

* 1/2 cup walnuts, lightly toasted in a 350 degree F. oven for 5 to 10 minutes (until they are fragrant and starting to brown), then cooled and coarsely chopped * 1/2 cup green olives, coarsely chopped * 1/4 cup chopped cilantro (or parsley) * 1/8 teaspoon Aleppo pepper * 1/2 cup fresh pomegranate seeds * 2 teaspoons fresh lemon juice * 1 1/2 tablespoons extra-virgin olive oil * sea salt and fresh - ground black pepper

Pulse cream cheese, feta, walnuts, and dates together in a food processor, stopping occasionally to scrape down side of bowl, until nuts are finely chopped and mixture is combined well.

Spread the sunflower seeds and chopped walnuts out on a baking sheet, pop them in the oven and bake for about 10 minutes, until they're just starting to smell toasty.

Place peas, basil, walnuts, olive oil, lemon juice, and garlic into a food processor bowl and pulse until finely chopped and well mixed.

Pulse walnuts in a food processor until coarsely chopped.

1) Pre-heat oven to 350 deg Fahrenheit (175 deg cel) 2) Generously grease a square or rectangle baking tin with butter 3) Place chopped dark chocolate in a heat - proof bowl 4) Melt butter in a small pan and then pour melted butter over chopped chocolate, stirring until chocolate is completely melted 5) Add the sugar and mix well until sugar is dissolved 6) Add in the eggs and beat well, followed by vanilla extract until well - combined 7) Gently mix in the dry ingredients (almond meal, cocoa powder, baking powder and salt) 8) Pour batter into the greased baking tin, and spread out evenly 9) Sprinkle chopped walnuts evenly over the batter 10) Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean 11) Remove from oven and allow to cool completely before cutting into squares

Brown Rice Salad with Apples, Walnuts, and Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package direWalnuts, and Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package direwalnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1 teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directions.

1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) 2) In a large bowl, cream together the eggs with sugar 3) Sift in the almond meal, ground cinnamon, and salt 4) Mix in coconut oil, until you get a homogenous batter 5) Add in shredded carrots and chopped walnuts and mix till combined 6) Pour batter in a parchment - paper lined greased loaf pan and bake for 40 - 50 minutes, or until a toothpick inserted in the middle comes out clean.

Pulse the kale, walnuts, garlic, and parmesan in a food processor until well chopped.

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.

Mix the vegan mayo in a bowl with the crushed walnuts, and chopped cilantro until smooth.

In a food processor, blend the dates, walnuts, and shredded coconut until everything is chopped to small pieces.

Yields: one 9 × 5 loaf for the dough: 2 tbsp extra-virgin, unrefined coconut butter 1/3 cup unsweetened almond milk 1/3 cup pumpkin puree 1/4 cup brown sugar 1 package instant dry yeast 1 cup all - purpose white flour 1 cup white whole wheat flour 1 tsp pumpkin spice mix 1/2 tsp salt for the filling: 2 tbsp extra-virgin, unrefined coconut butter 1/4 cup brown sugar 1/4 cup roughly chopped walnuts 1/2 cup sweetened shredded coconut In a medium cup, microwave the almond milk and coconut butter -LCB- for the dough -RCB- until warm to the touch.

To make the topping, mix together the flour, brown and white sugars, chopped walnuts and the butter using a pastry blender or fork until coarsely crumbled.

Pour chopped nuts into a shallow baking pan and toast in the oven for 8 to 10 minutes, or until walnuts are brown and buttery - smelling.

I sifted the dry ingredients because I only had a 9 × 9 pan and so wanted to create volume LOL; 2) no soy milk — > used 1/2 full - fat coconut milk (canned) and 1/2 water; 3) no maple syrup — > mixed brown sugar and water together until they made a similar consistency; 4) used xylitol instead of coconut sugar; 5) used 100 % cacao unsweetened chips.; 6) added 1/2 cu or so of chopped walnuts, again, to create more volume since I had the wrong - sized pan.

Blitz the Watercress, garlic, walnuts and Parmesan cheese in a blender until you have a finely chopped consistency.

Add basil, garlic, walnuts, lemon juice and salt to a food processor and pulse until finely chopped.

Tip: To toast chopped walnuts: Place in a small dry skillet and cook over medium - low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Mix the medjool dates, walnuts, flaked coconut, and 1 teaspoon of peppermint extract in a food processor until everything is chopped to tiny bits.

Process walnuts, hazelnuts and salt in a food processor until fine crumbs, then add the dates (if you do not use soft dates, chop them first) and process until the mixture holds together when squeezed.

Process 1 pound coarsely chopped roasted beets, 1/2 cup finely chopped toasted walnuts, 2 tablespoons chopped dill, 2 tablespoons crème fraîche, 1 teaspoon Sherry vinegar, and 1/2 teaspoon toasted caraway seeds in a food processor until smooth; season with salt and pepper.

Combine the chocolate chips and walnuts in a food processor and pulse on and off until finely chopped.

For the Filling: To the bowl of a food processor fitted with a blade attachment, add the pistachios, walnuts, graham cracker crumbs, salt and cinnamon, and pulse until coarsely chopped.

Combine basil, garlic and walnuts in a food processor and pulse until coarsely chopped.

Top with chopped walnuts and bake until bubbly, about 30 minutes.

In a blender, pulse the rolled oats and walnuts until they are coarsely chopped.

Grab 6 fresh figs, cut off both ends from each fig, roughly chop each one and add to a mortar, then add a 1/4 cup of raw walnuts and 3 cloves to the mortar, add the toasted almonds and using a pestle, start mashing everything together until you form a thick puree

Add 60g roughly chopped and toasted walnuts and 40g raisins to the cake mix and bake the loaf for about 50 minutes or until a skewer inserted in the centre comes out just clean.