You're right, it's basically
crushed sliced almonds, or you can use almond flour, depending on how much crunchy texture you want.
Not exact matches
You can use
sliced,
crushed, or slivered
almonds — whatever you have.
2 tablespoons olive oil 4 cloves minced garlic 1/4 teaspoon
crushed red pepper 1 28 - ounce can
crushed tomatoes 1/4 cup vodka 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/2 teaspoon salt A few dashes of fresh black pepper 1/2 cup
sliced or slivered
almonds 1/4 cup finely chopped fresh basil, plus extra for garnish 1/2 pound penne pasta
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly
sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves,
crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened
almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)
I made this with a can of
crushed pineapple (same size can) juice and all... it was delish... Mixed a small container of cool whip 1/2 c, of
sliced almond and 1/2 cup coconut and put a scoop on top to serve... it was very yummy.
Caesar dressing: 1/3 cup slivered or
sliced almonds 3 - 4 cloves garlic, peeled and
crushed 3/4 cup silken tofu 1/4 cup olive oil 3 tablespoons fresh lemon juice 1 heaping tablespoon capers 4 teaspoons caper brine 1 teaspoon sugar 1/2 teaspoon mustard powder Salt
Topping Cacao nibs, roughly
crushed Raw
almonds (whole, chopped,
sliced, slivered, etc.) Pinch of sea salt flakes
1 cup of cashews — soaked in water for at least 3 hours or overnight 1 small white onion or 1/2 a regular one — finely
sliced 1 clove of garlic —
crushed 2 tablespoons of nutritional yeast The juice of 1/2 lemon 1/4 cup of unsweetened
almond milk 1/2 teaspoon of yellow mustard Salt & pepper About 5 - 8 asparagus spears - chopped into pieces 1 cup of frozen peas
First, he
crushes day - old homemade croissant rolls, then, he soaks the pieces overnight in cream, eggs, cinnamon,
sliced almonds, cranberries and other ingredients.
Substitute 1/2 cup
sliced, toasted
almonds for the
crushed peppermint candy called for in the filling and garnish.
It's insanely beautiful, no matter how you
slice it, and it's pretty much everything - free since its crust is made from
crushed almonds and its base is created from strawberries, coconut oil and Macadamia nuts, as well as some agave syrup.
1 pound green beans, trimmed 1/3 cup dried cherries 1 tablespoon safflower oil 2 garlic cloves 1/2 medium yellow onion 3 bay leaves 1/3 cup white wine 1/2 teaspoon paprika 1 teaspoon cumin 1 teaspoon coriander 1/2 teaspoon curry powder 1/2 teaspoon salt 1/2 teaspoon
crushed red pepper flakes 6 ounces firm tofu 1 tablespoon butter 1/3 cup yogurt, preferably sheep's milk 1/4 cup
almonds, toasted and
sliced one handful cilantro salt and pepper to taste
Hi there, Go exotic, add rose essence / water Ground cardomum, Drop of pink colour Sweeten as you would Sprinkle
sliced almonds, fresh coconut
slices some pistachios on top Enjoy a «Bombay
crush» Without the sugar rush
Base Ingredients: 1/2 cup whole oats (or quick cook) 1 tbsp chia seeds 1 tsp cinnamon 1 tsp ground vanilla bean or (2 tsp of vanilla extract) 3/4 cup
almond or coconut milk 1 tbsp natural peanut butter (or any other nut butter) 1 tsp of maple syrup 1 tbsp of pecans,
crushed 1/2 ripe banana, mashed Toppings: Add extra pecans, a drizzle of nut butter, banana
slices, cacao nibs and / or shredded coconut to serve.
2 Tbsp hot water 2 Tbsp soy sauce 2 Tbsp
almond butter 1/4 tsp garlic powder or 1 clove fresh garlic 1/4 tsp cracked pepper 1 lb very firm tofu
sliced in thickness to your liking Salt & Pepper Kettle chips
crushed Combine the first 5 ingredients in a blender, then pour in a bowl (or just mix vigorously in a bowl if you don't want to dirty your blender like me).
85g (approx 3 oz) butter (unsalted) 1 red pepper, cut into strips 225g (approx 8 oz) mushrooms,
sliced 2 cloves garlic,
crushed 2 red onions, chopped 225g (approx 8 oz) Arborio rice 1 tsp turmeric 600 ml (approx 2 1/2 cups) water 175g (approx 6 oz) frozen peas 3 ripe tomatoes, skinned and chopped 30g (approx 1 1/2 oz) toasted flaked
almonds (note from editor — you may wish to omit this ingredient for younger babies) 50g (approx 2 oz) grated (low salt if possible) cheddar 2 tbsp chopped fresh parsley
Base Ingredients: 1 cup pitted medjool dates 1/2 cup shredded coconut 3/4 cup
almonds 3 tablespoons coconut oil 1/2 teaspoon cinnamon 1 pinch of salt Filling Ingredients: 2 cups cashews soaked overnight in water 1/4 cup coconut oil 1 cup coconut cream 1 cup shredded coconut 2 limes juiced 1/4 cup maple syrup or brown rice syrup To Garnish:
Crushed pistachios Lime
slices Grated lime rind Instructions: Line a square cake tin with baking paper and set aside.
4 apples, cored and thinly
sliced 2 teaspoons cinnamon 4 tablespoons
almond butter, warmed (or another nut butter) 1/4 cup dried cranberries 2 tablespoons
crushed pecans 1 tablespoon shaved dark chocolate
Divide into 2 - 3 serving bowls, garnish with your favorite toppings (I used peach
slices, granola,
sliced almonds,
crushed pistachios and mint leaves).
1 and 1/2 cups coconut flour 1 and 3/4 cups plus 2 tablespoons
almond flour 1 cup plus 2 tablespoons maple sugar (granulated) 1/4 teaspoon salt Zest of one lemon 18 tablespoons grass - fed cold butter 1 cup
sliced almonds, lightly
crushed