Sentences with phrase «cup hazelnuts»

Ingredients 1/2 cup tapioca flour 1/3 cup quinoa flakes 1/3 cup hazelnut meal 1/3 cup rice flour 1/2 cup brown sugar 1 tsp.

I used 1/2 cup almond pulp and 1/2 cup hazelnut pulp.

Spread 1/4 cup hazelnuts in a skillet or pie plate and toast for about 3 to 5 minutes or until lightly golden brown.

INGREDIENTS 1 1/4 cups hazelnut flour (I used Bob's Red Mill) 1 cup ground flaxseed (I used organic golden flaxseed) 3/4 cup gluten - free oat flour 1/3 cup coconut flour 1 1/4 teaspoons baking soda 1/4 teaspoon salt

-LSB-...] rice 1,5 — 2 cups hazelnut milk 1/2 cup roasted hazelnuts (or some other plant milk, like walnut, almond, rice, oat) 3 tbsp raw cacao powder 3 dates 1 tbsp coconut sugar (or more dates) pinch of -LSB-...]

1/2 cup hazelnuts [see note above] I cup cooked lentils (brown or green) 3/4 teaspoons salt 1/4 cup dried cranberries

In a food processor, pulse the remaining 1/2 cup hazelnuts with 2 tablespoons sugar intil finely ground.

1 cup slivered almonds 1 cup pecan pieces 1 cup walnut pieces 1 cup hazelnuts roughly chopped 1 cup brazil nuts roughly chopped 1 cup sunflower seeds 1 cup shredded coconut 4 teaspoons cinnamon

Pizza Assembly about 20 small figs 1 bunch watercress 1 cup of sunflower sprouts (optional) 1/4 cup hazelnuts reserved from caramelized onions

1/2 cup dried Mission figs, sliced lengthwise in quarters and tough stems removed 3 tablespoons balsamic vinegar 3 tablespoons water 1/4 cup hazelnuts Crackers or bread of choice, toasted, for serving

Ingredients (fills 435g jar) • 40g cacao butter, finely chopped • 1/2 cup cold - pressed macadamia oil • 1/2 cup raw agave • 1/2 cup hazelnut butter • 1 tsp vanilla powder • Pinch Himalayan pink salt • 1⁄3 cup raw cacao OR organic cocoa powder

for the cake: ○ 3/4 cup brown rice flour ○ 1/4 cup hazelnut meal (ground from whole toasted and shelled hazelnuts) ○ 2 tbsp arrowroot powder ○ 1/4 tsp salt ○ 1 1/2 tsp baking powder ○ 3/4 cup granulated sugar ○ 1/4 cup coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1 tsp vanilla extract ○ 1/2 cup unsweetened almond milk ○ * 1 cup fresh blackberries *

Made this again and didn't have sweet potato flour so I used 1/4 cup hazelnut flour and 2 heaping spoonfuls of coconut flour and egg and 8 oz bacon for the crust.

-- 2 ripe bananas, peeled — 2 cups hazelnut milk (any other non-dairy milk can be used)-- 4 tablespoons cashew butter — 2 tablespoons pea protein powder — 2 tablespoons flax seeds — 1 tablespoon lucuma powder — 1 small handful kale, leaves removed and torn into small pieces (spinach and Swiss chard can be used too)-- 1 vanilla bean, split and seeded

about 5 clementines — divided 2/3 cup coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional

1 1/2 cups raw buckwheat groats — soaked in water for a minimum of 1 hour, rinsed and dried completely, or quinoa puffs 1 small or 1/2 large sweet potato 1 heaping cup assorted nuts / seeds (I used 1/2 cup hazelnuts, 1/4 cup each almonds and pecans) 1/2 cup pumpkin or sunflower seeds, or a mixture of both 4 cardamom pods ground in a mortar and pestle 1/2 cup sesame tahini 1/2 cup almond butter 1/4 cup brown rice syrup 2 tablespoons honey pinch sea salt

1 cup hazelnuts 14.4 oz box graham crackers, crushed (about 4 cups) 8 oz dark or semisweet chocolate 1/2 cup dark alkalized (Dutch process) cocoa powder 1 1/2 cups (3 sticks) unsalted butter, at room temperature 1 cup packed brown sugar, dark 2 large eggs

4 cups rolled oats 1/2 cup hazelnuts, chopped 1/2 cup coconut 1/3 cup pumpkin seeds 1/3 cup sunflower seeds 1/4 cup flax seeds 1 teaspoon ground ginger 1 teaspoon nutmeg 1 teaspoon cinnamon 1/3 cup grapeseed oil 1/2 cup maple syrup

Chocolate and Vanilla Flecked Cream Cake: For the Base: 1 cup hazelnuts, lightly crushed 1 packed cup pitted dates 1 tbsp coconut oil

For the cookies: 1 cup butter, softened 3/4 cup sugar 1/4 cup light brown sugar 1 1/4 cups hazelnuts, toasted 2 egg yolks, or 1 whole egg 1 teaspoon vanilla zest of 1 orange, finely grated 2 1/2 cups all purpose flour, plus extra for rolling the dough 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon salt Confectioner's sugar for dusting

1 cup dry steel - cut oats 1 cup dry golden quinoa 1/2 cup dry millet 3 tablespoons olive oil, divided 1 - inch piece fresh ginger, peeled and cut into coins 2 large lemons, zest and juice 1/2 cup maple syrup 1 cup Greek yogurt (or soy yogurt, if you want to make this vegan) 1/4 teaspoon nutmeg 2 cups hazelnuts, roughly chopped and toasted 2 cups blueberries or mixed berries

Dukkah Spice Mix INGREDIENTS 1/3 cup hazelnuts 1/3 cup sunflower seeds 2 tbsp sesame seeds 2 tbsp coriander seeds 2 tbsp ground cumin 2 tsp ground black pepper

7 cups baby spinach (more or less), preferably organic 1 cup fresh parsley, coarsely chopped 1/4 cup shredded red cabbage - optional 1/2 cup hazelnuts, toasted in a 350 °F oven for appox.

6 medium pears, peeled, cored and sliced thin 1/2 cup hazelnuts 1/3 cup sugar 2 tablespoons flour 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg Juice from 1 lemon

For the Hazelnut Butter 1/3 cup hazelnuts (about 1 oz.)

Dry Ingredients — 2 cups GF oats (200g)-- 1 cup almonds (150g)-- 1 cup pecans (100g)-- 1 cup hazelnuts (150g)-- 1/2 cup buckwheat groats (90g) * — 3 lemons, zest — 2 tsp cinnamon

Ingredients 1/2 cup hazelnuts 3 tablespoons honey 1 1/2 tablespoons cacao powder 3/4 cup full - fat canned coconut milk 1 teaspoon coconut oil, melted 2 teaspoon vanilla 1/4 tsp salt

Filling 2 cans full fat coconut milk, refrigerated overnight 1/3 cup cacao powder 3 - 4 tablespoons Grade B maple syrup 1/2 teaspoon pure vanilla extract Pinch of fine sea salt 1/4 cup hazelnuts, halved

1 cup hazelnuts 1/4 cup CHOC Chick Raw Cacao Powder 5 tbsp CHOC Chick Sweet Freedom or maple syrup 1 tbsp vanilla extract 1 tbsp hazelnut oil 1 pinch celtic sea salt

3 cups rolled oats 1 cup sliced almonds 1 cup pecans 1 cup hazelnuts 1/2 cup raw shelled pumpkin seeds 1/4 cup plus 2 tablespoons dark brown sugar 1/4 cup maple syrup 1/4 cup macadamia nut or walnut oil 3/4 teaspoon salt

Crust: 1 1/2 cup hazelnut meal (I used Bob's Red Mill brand; you could also grind your own from skinned hazelnuts) 3 tablespoons organic butter, melted 2 tablespoons organic sugar 1 tablespoon Lyle's Golden Syrup (local honey or maple syrup could also be used) 1/4 teaspoon sea salt 1/4 teaspoon baking soda

dry 1 cup old fashioned rolled oats 1/4 cup hazelnut flour 1/4 cup chopped raisins 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger scant 1/8 teaspoon cloves 1/8 teaspoon nutmeg 1/2 teaspoon baking powder a good pinch of fine sea salt 1/4 cup coconut sugar 3 to 4 grates of fresh orange zest

Layer crab, 1/2 cup hazelnuts, cheese and vegetables in greased baking dish.

1/2 cup hazelnuts, toasted and skinned 1 cup soy milk or almond milk 8 oz.

1/4 cup firmly packed light brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon salt 5 tablespoons cold, unsalted butter, cut into 1 / 2 - inch pieces 3/4 cup hazelnuts, toasted and skinned (see note) 3 medium Granny Smith apples, peeled, cored and thinly sliced 2 medium green tomatoes (about 1 pound), cored and sliced 1/4 inch thick 1 tablespoon fresh lemon juice 1 teaspoon grated lemon zest 3/4 cup granulated sugar Preheat oven to 375 degrees.

For the cupcakes: 1/2 cup + 2T all - purpose flour 1/2 cup whole wheat pastry flour 1/3 cup hazelnut meal or almond meal 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp ground cinnamon 1/8 tsp ground nutmeg 1/2 tsp salt 2/3 cup soymilk or nut milk 1T ground flaxseed 1/3 cup canola oil 1/4 cup maple syrup 1/2 cup packed brown sugar 1 tsp vanilla extract 1T hazelnut liqueur

raviolis (see headnotes) 2 - 3 tablespoons extra virgin olive oil, divided fine grain sea salt 2 small yellow onions, thinly sliced 2 cups of chopped swiss chard or kale, deveined 2 tablespoons fresh lemon juice, and zest 2/3 cup hazelnuts, toasted and chopped 1/4 cup Parmesan cheese, freshly grated (optional) 1/4 cup chives, minced

Ingredients: 3/4 cup wild rice, soaked overnight in 2 cups of water 2 1/2 cups water 1/2 tsp salt 1/2 cup hazelnuts 1/3 cup cranberries 1/2 cup orange juice 1/4 tsp ground fennel seeds or Chinese five spice powder 1/2 cup orange segments

Chocolate Hazelnut Banana Cake Recipe (gluten free) 3/4 cup gluten free oat flour (I used Bob's Red Mill) 3/4 cup hazelnut flour (I used Bob's Red Mill) 1/2 cup natural cocoa powder 1 teaspoon baking powder 1/2 teaspoon fine sea salt or kosher salt 1/4 teaspoon baking soda 2 large eggs, lightly beaten 1/3 cup melted virgin coconut oil 1/3 cup pure maple syrup 1 cup well mashed ripe banana 1/2 teaspoon pure vanilla 1/4 cup plus 2 tablespoons dark chocolate chips (I used Enjoy Life)

Dukkah: 1 cup hazelnuts 1/2 cup sunflower seeds 1 Tbsp black sesame seeds 1 Tbsp white sesame seeds 1 Tbsp fennel seeds 1 Tbsp coriander seeds 1/2 tsp pink Himalayan salt

1/2 cup brazil nuts 1/2 cup hazelnuts 1 cup desiccated coconut 3 Tbsp raw cacao powder 1/4 tsp vanilla powder (or 1 tsp vanilla essence) pinch Himalayan pink salt 6 medjool dates, pits removed 2 tsp raw honey (or manuka honey) 1 Tbsp coconut oil, gently melted

1 1/2 pound brussels sprouts, freshest you can find 3 tablespoons extra-virgin olive oil 2 - 3 tablespoons fresh lemon juice 1 teaspoon fresh thyme leaves 1/3 cup fresh chives, minced 2 - 3 big pinches of salt 1 1/3 cups hazelnuts, smashed just a bit and toasted 2 ounces hard, salty, aged cheese, shaved (pecorino, dry aged jack, Parmesan, etc)

1 cup (5 ounces) all - purpose flour 3/4 cup hazelnuts, toasted and skinned Pinch salt 8 tablespoons unsalted butter, softened 1/3 cup (2 1/2 ounces) granulated sugar 1 large egg yolk 3/4 teaspoon vanilla extract

4 small cooked, peeled beets, cut into wedges (see note above) 1 large navel orange 1/2 small red onion, thinly sliced 1/3 cup hazelnuts, toasted, skinned and very roughly chopped 1 large Hass avocado, peeled and thinly sliced 2 tablespoons red wine vinegar or lemon juice 1/2 teaspoon Dijon mustard 3 tablespoons extra virgin olive oil Salt and freshly ground black pepper, to taste 3 ounces baby arugula

Espresso and Hazelnut Croissant Cake Serves 6 8 croissants, cut in half horizontally 2 eggs 1/2 cup golden caster sugar 1/2 cup thickened cream 1/4 cup espresso, cooled 1/4 cup hazelnut meal 1/2 cup hazelnuts, roughly chopped 100g dark chocolate, roughly chopped Harry's Ice Cream Co..

2 cups rolled oats 1/2 cup chopped walnuts, toasted 1/4 cup pepitas (hulled pumpkin seeds), toasted 1/4 cup hazelnuts, toasted 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground clove pinch of fine sea salt 1 egg 2 cups almond milk 1/4 cup pure maple syrup 1 teaspoon pure vanilla extract 2 ripe pears, diced 1 tablespoon coconut oil, melted, plus more for greasing pan