I served mine with
crumbled walnut halves, cacao nibs, coconut flakes and a squeeze of agave or maple syrup, which was delicious.
Not exact matches
Also added a hardy handful of toasted
walnut crumbles, and substituted
half of the ap flour for whole wheat flour.
1/2 cup toasted
walnut halves,
crumbled (heat oven to 350 °F, lay
walnuts on a baking sheet and bake until toasted and fragrant, 5 - 10 minutes, stirring every few minutes)
* 8 Yukon gold potatoes * 3 Tablespoons olive oil, divided * salt and pepper * 1 medium onion, diced * 2 cloves garlic, minced * 1/2 red bell pepper, seeded and diced * 3 Tablespoons Mirasol sun dried hot yellow pepper paste * 12 - ounce can evaporated milk * 4 ounces queso fresco, feta cheese or
crumble goat cheese * 1/2 cup
walnuts * lettuce leaves * 4 hard boiled eggs,
halved lengthwise * chopped olives
Apples: Slice in
half and bake them topped with a quick
crumble made from crushed
walnuts, brown sugar, butter, cinnamon and freshly grated nutmeg.
Salad Ingredients: 2 cups of fresh baby spinach 1/4 cup of
crumbled blue cheese 3 pieces of turkey bacon, cooked and roughly chopped 1/2 cup of cherry tomatoes,
halved 1/4 cup of red onions, cut into
half moons 1/4 cup of toasted
walnuts, finely chopped
Wild Blueberry Pear
Crumble INGREDIENTS 2 Anjou pears, peeled and cored 3 3/4 cups frozen wild blueberries 3 tbsp granulated sugar
Crumble 2/3 cup all - purpose flour 1/4 cup
walnut halves, finely chopped 3 tbsp granulated sugar 3 tbsp butter, melted 3/4 cup whipping cream 2 envelopes (8 g each) vanilla sugar 1 tbsp cinnamon PREPARATION 1 Dice pears and place in bowl.