1 package of watercress, (2 cups chopped) 2 endives (1/2 pound) 1 large Bartlett pear, cored and chopped 1/2 cup dried currants 1/2 cup blue cheese crumbles 1/2
cup pecan halves 1/3 cup balsamic vinaigrette dressing
1/2 cup sugar 1/2 cup brown sugar 1/2 cup pure maple syrup 1/4 cup non-hydrogenated margarine 6 oz extra firm silken tofu (1/2 of a tetra pack) 1/4 cup cold unsweetened plain non-dairy milk 2 tablespoons cornstarch 1/2 teaspoon salt 1 teaspoon vanilla extract 2
cups pecan halves
2
cups pecan halves 2 sticks unsalted butter, room temperature 1 cup light brown sugar, packed 1/2 cup granulated sugar 2 eggs 2 teaspoons vanilla extract 2 cups whole wheat flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon coarse salt 2 cups rolled oats 1/4 cup golden raisins 1/4 cup cacao nibs
Ingredients: 4 cups Very Cold Water, 1
cup Pecan Halves, 2 Large Ripe Bananas, 1/2 cup Honey, 1 1/2 tsp Cinnamon, 3/4 tsp Guar Gum.
Place peppers, 1/3 cup olive oil, 1/2
cup pecan halves, garlic, cheese, salt and pepper in the bowl of a food processor.
dark chocolate (I used 72 % cocoa) 1/2 tsp cinnamon 1/8 tsp cayenne pepper 2 tbsp cocoa nibs, optional (I use these) 1 pie crust (thaw if frozen) 1
cup pecan halves
Nonstick cooking spray 1/2
cup pecan halves 1/2 cup dried apricots, roughly chopped 1/2 cup dried sour cherries 1/2 cup pumpkin seeds 1/2 cup ground almonds 1/4 cup sesame seeds 2-1/4 cups old - fashioned oats 1-1/4 teaspoon ground cinnamon Pinch of salt 3/4 stick unsalted butter 3/4 cup honey 1/2 cup granulated sugar
1/2 cauliflower head — a big one 1
cup pecan halves 1/3 cup extra virgin olive oil 1 garlic clove, crushed 1 tablespoon minced fresh rosemary or 1 teaspoon ground dried rosemary 1/2 teaspoon black pepper 8 ounces ham, in 1/2» cubes 5 ounces crumbled gorgonzola cheese — or other mild blue cheese — you can buy five - ounce tubs already crumbled.
1 teaspoon fresh rosemary, minced 1 teaspoon sea salt 1/8 cup sesame seeds 1/2 cup Demerara sugar 1 large egg white 2
cups pecan halves
3/4 cup whole wheat pastry flour 3/4 cup white whole wheat flour 3/4 cup oat flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Pinch cinnamon 1/3
cup pecan halves, toasted and ground 1/4 cup organic canola oil or other neutral oil 2/3 cup soymilk + 1 teaspoon cider vinegar 1/2 teaspoon vanilla extract 1/4 cup light brown sugar grated zest of one small orange 1/2 cup dried blueberries
1/2
cup pecan halves 1 cup fresh spinach, tightly packed 1 cup fresh basil leaves, tightly packed 1 large garlic clove, minced 1 teaspoon fresh lemon juice 1/2 teaspoon sea salt 2 tablespoons water, or as needed to facilitate blending
ingredients PRALINE TOPPING: 2 1/2
cups pecan halves and pieces 4 tablespoons unsalted butter 2...
1/2 teaspoon sea salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1/4 teaspoon chili powder 1/8 teaspoon ground nutmeg 3 tablespoons unsalted butter 3/4 cup cashews 3/4
cup pecan halves 1/2 cup almonds 1/4 cup packed brown sugar 1 tablespoon water 1-1/2 teaspoons Worcestershire sauce Dash Louisiana - style hot sauce
ingredients FOR THE CRUST: 1 cup all - purpose flour 1/2 cup whole wheat flour 3 tablespoons granulated sugar 1/2 teaspoon salt 1/4 cup unsalted butter (cold, cut into 1 / 4 - inch pieces) 1/4 cup vegetable shortening (cold, cut into pieces) 1/4 cup cold water 10 store - bought caramels (roughly chopped) FOR THE FILLING: 2 1/2 pounds Granny Smith apples (about 7 apples, peeled, cored, cut into 1 / 4 - inch slices) 1/2 cup light brown sugar (firmly packed) 1 tablespoon lemon juice (freshly squeezed) 2 tablespoons granulated sugar 1 tablespoon cornstarch 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla extract FOR THE PECAN CRUMBLE: 3/4 cup all - purpose flour 3/4
cup pecan halves 1/2 cup granulated sugar 1/4 teaspoon salt 6 tablespoons unsalted butter (cold, cut into 1 / 4 - inch pieces) FOR THE CARAMEL DRIZZLE: 3 tablespoons unsalted butter (cut into pieces) 30 store - bought caramels FOR SERVING: 1/2
cup pecan halves 1/2 cup chopped pecans
Part 2: Pie Filling * makes 8 servings 2
cups pecan halves 6 - 7 oz firm tofu 1/2 cup pure maple syrp 1/4 cup melted coconut oil or non-dairy butter 1/4 cup unsweetened almond milk 8 dates, soaked 2 tablespoons arrowroot powder 1 teaspoon vanilla extract a pinch of salt
2
cups pecan halves 2 tablespoons pure maple syrup 1/2 teaspoon garam masala 1/8 teaspoon ground ginger Dash cayenne pepper 1/8 teaspoon coarse salt
Ingredients, Serves 2 as a main dish or 4 as a side 1/2 small white onion 3 cloves garlic Leaves from 1 bunch chard 4 Roma tomatoes, diced 1 1/2 cups fresh corn kernels 1/4
cup pecan halves 1 cup seedless black -LSB-...]
• 1
cup pecan halves = 99 grams • 1/2 cup shredded unsweetened coconut = 40 grams • 1 cup soft Medjool dates, pitted (about 10 dates) = 80 grams (this is based on one date weighing 8 grams and as you know there are different sizes of dates) • 1 tablespoon coconut oil = 15 grams • 1/2 teaspoon sea salt = 3 grams • 1/2 teaspoon vanilla extract = 2 grams • 1/2 cup arrowroot, or tapioca starch = 66 grams • Extra arrowroot for dusting, or coconut sugar (see note below)
Not exact matches
I used this recipe as inspiration for the «meat,» but I do one can of black beans, one can of chickpeas, and a heaping
half cup of
pecans plus double all the spices except the salt, which it calls for way too much of.
• 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)
Ingredients 1 pie crust (I used this one, with Spectrum vegetable shortening substituted for the butter) 1 1/2 ounces bittersweet chocolate 1/4
cup light corn syrup 2 teaspoons neutral oil, like safflower 3/4
cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2
cups toasted
pecan halves
Vanilla butter rounds slightly adapted from Big Fat Cookies 2 3/4
cups (385g) flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2
cups (340g / 3 sticks) unsalted butter, at room temperature 1
cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or
pecan halves Sift the flour, baking powder and salt into a medium bowl and set aside.
Ingredients: 2 small, cooked chicken breast
halves (about 1
cup), diced 1/4
cup Vegenaise or mayonnaise (or enough to cover and bind) 2 small squirts Dijon Mustard (about 1/4 teaspoon) 1/2 of a small apple, peeled and diced (about 1/3 a
cup) 2 small handfuls of roasted
pecan pieces (about 4 teaspoons) 1/2 teaspoon dried tarragon, crushed 6 ice cream cones
Ingredients 2 1/2 pounds Brussels sprouts, large one cut in
half 4 ounces Pancetta, diced 5 medium garlic cloves, minced 1 1/2 tablespoons olive oil 1 tablespoon fish sauce 1 teaspoon kosher salt 1 teaspoon fresh ground pepper 1
cup candied
pecans (recipe found here) Parmesan cheese wedge for garnish
For instance I just finished baking up a ton of your «thin mints», and was low on Almond Flour, so I just threw in what I had, about a
cup, and then added a
half a
cup of raw
Pecans to the food processor and continued as directed on the recipe.
The nuts are super easy: Simply toast a
cup and a
half of assorted raw nuts (I used almonds, walnuts and
pecans) in a cast iron skillet.
3/4
cup pecans (3 ounces), toasted and cooled, plus about 32
pecan halves (3 ounces) 2/3
cup plus 2 tablespoons confectioners sugar 1 1/4
cups all - purpose flour 1/2 teaspoon salt 1/4 teaspoon baking powder 1 stick (1/2
cup) unsalted butter, softened 1/2 teaspoon vanilla 1 large egg, separated Special equipment: a 2 - inch round cookie cutter
1 recipe Pie Crust dough or uncooked 10 - inch gluten - free pie crust, of choice 2
cups raw
pecan halves 1/3
cup milk of choice 2 tablespoons flaxseed meal 1 teaspoon pure vanilla extract 1/2 teaspoon sea salt 1/2
cup pure maple syrup 1/2
cup coconut nectar, brown rice syrup or agave nectar 1/4
cup brown sugar or unrefined coconut palm sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour blend of choice Egg wash (1 egg + 1 tablespoon water) or milk of choice
5 tablespoons Tessemae's Zesty Ranch 3 teaspoons almond butter 2 bunches Tuscan kale, ribs & stems removed, leaves chopped (about 4
cups) 1/2
cup toasted chopped
pecans 1 small zucchini, trimmed and thinly sliced lengthwise on a mandolin 2
cups cauliflower florets, thinly sliced on a mandolin 1
cup red and yellow grape tomatoes,
halved 1
cup trimmed baby arugula 2
cups cooked sliced chicken breast and / or thighs
1 1/2
cups organic
pecan halves 10 ounces graham crackers 2 earth balance sticks 3 packages of Mori Nu Tofu 2
cups Florida Crystals (organic) 4 tablespoons organic vanilla extract 2 teaspoons ground organic nutmeg 1/2
cup arrowroot 14 ounces vegan cream cheese (Tofutti) 1 tablespoon guar gum 4 cans of organic canned pumpkin
I added a few tablespoons of bourbon for flavor and used 1 1/2
cups chopped
pecans in the pie and about
half a
cup of
pecan halves to decorate the top.
Place 1/2
cup of
pecan halves in the bowl of a food processor, pulse until they are the texture of course breadcrumbs.
2
cups old - fashioned oats (use certified gluten - free oats if making this GF) 1
cup raw
pecan halves 1
cup raw pepitas (pumpkin seeds) 1/4
cup maple syrup 1/4
cup melted coconut oil 1/4
cup pumpkin puree 1 1/2 teaspoons pumpkin pie spice 1/4 teaspoon vanilla extract 1/2 teaspoon salt (optional) 1/2
cup shredded or shaved coconut (optional) 1/2
cup white or semisweet chocolate chips
1
cup almond or soy milk 1/2 bananna 1/3
cup (5 - 6) Medjool dates, pitted and
halved 1/2 tsp cinnamon 1/2
cup ice 1 T. crushed nuts (almond,
pecan or walnut optional)
1/2
cup grade A Maple syrup 3 tablespoons butter 3 teaspoons Nielsen Massey vanilla extract or one vanilla bean 3 eggs 1
cup toasted
pecans roughly chopped About 75 RAW
Pecan Halves, choose the prettiest ones, to decorate the top.
6
cups gluten - free bread cubes (about
half a 2 - to 3 - pound loaf) 3 tablespoons extra virgin olive oil 1/2
cup chopped onion 1/2 teaspoon ground nutmeg 2 teaspoons sage 1/2 teaspoon marjoram 1/2 teaspoon salt 1 teaspoon pepper 1
cup chopped carrots 1
cup chopped celery 2
cups chopped and peeled apples 1/4
cup dried cranberries 1/2
cup chopped
pecans or walnuts, optional 1/4
cup flaxseed meal 2
cups gluten - free vegetable broth
I used
half a
cup of chopped walnuts, and
half a
cup of chopped raw almonds, because I did not have enough walnuts in the pantry, nor
pecans, and I am not interested in adding sweetness or making these more messy to handle by adding chocolate chips.
3
cups old - fashioned rolled oats 3/4
cup raw shelled pumpkin seeds (pepitas) 3/4
cup raw
pecan halves or pieces 3/4
cup coconut chips 1/2
cup pure maple syrup 2 tablespoons olive or canola oil 1/4 teaspoon coarse salt (optional)
Ingredients: 3
cups all - purpose flour 1/2 teaspoon salt 2 teaspoons baking powder 1 (29 - ounce) can canned pear
halves 1
cup granulated sugar 1/2
cup brown sugar, packed 1
cup vegetable oil 3 large eggs, lightly beaten 1 teaspoon vanilla extract 1
cup chopped walnuts or
pecans, lightly toasted 3/4
cup powdered sugar
for the filling: 140 grams (scant
cup) bittersweet chocolate chunks or chips 220 grams (1
cup plus 2 scant tablespoons) sugar 150 grams (1/2
cup plus 3 tablespoons) brown sugar 17 grams (2 tablespoons plus 2 teaspoons) nonfat dry milk powder 1 1/2 teaspoons pumpkin pie spice, or a big pinch each cloves, nutmeg, and star anise, plus 2 pinches each cinnamon and ginger big pinch kosher salt 180 grams (13 tablespoons) butter, browned 120 grams (1/2
cup) milk 6 egg yolks approximately 300 grams (2 1/2
cups)
pecan halves, the pretty ones saved for garnish and the rest chopped roughly turbinado sugar, for sprinkling, if desired
1/3
cup fat - free mayonnaise 1/3
cup fat - free plain yogurt 1 teaspoon lemon juice 3
cups chopped cooked chicken breast 1 medium red apple, diced 1
cup red grapes,
halved 1/2
cup sliced celery 1/2
cup toasted
pecans, chopped 1/4 teaspoon salt 1/4 teaspoon pepper
Ingredients 1/2 pound boneless, skinless chicken thighs 1 carrot, cut into chunks 1 small onion,
halved 3 medium celery stalks, 1 cut into rough chunks, the other 2
halved lengthwise and thinly sliced 1 1/2 teaspoons salt 1 sprig parsley (optional) 2 tablespoons chopped toasted
pecans * 2 tablespoons raisins, chopped 1 shallot, finely diced 1/2
cup mayonnaise 2 tablespoons Madras curry powder 1 tablespoon honey freshly ground pepper 3 8 - inch flour tortillas or wraps of your choice 1/2 bunch arugula, rinsed well, trimmed, and dried
8 - 9 Large Apples (peeled, cored and sliced) 3 Tablespoons Organic Corn Starch 1 Tablespoon Ground Ginger 1 Tablespoon Cinnamon 1 Teaspoon Ground Nutmeg 3/4
Cup AP Flour 1
Cup Pecans (crushed) 1
Cup Maple Syrup (split in
halves) 1/2
Cup Cold Butter (plus 1 Tablespoon for greasing) 1
Cup Oats
Ingredients 1 9 - inch pie crust *, blind baked ** 8 large egg yolks 1 tsp vanilla extract 2/3
cup packed light brown sugar 1/2
cup (1 stick) unsalted butter, cut into 4 pieces 1/2
cup light corn syrup 1/2
cup half and
half 3 Tbsp bourbon 1/2 tsp kosher salt 1 1/2
cups pecans, toasted, cooled, and coarsely chopped 1/2
cup chopped semisweet or bittersweet chocolate
Hi Alex loved the recipe idea used 1
cup of almonds and 1
cup ofwalnuts instead of
pecans added linseed, sunflower seeds pumpkin seeds and unsweetened coconut flakes to make up the bulk of the nuts and 1
cup of dates +
half a
cup of dried figs all other ingredients & measurements were the same just out of the oven haven't tasted them yet hope they are as nice as yours seem 2b Alex
2nd time added 1/2 t cinnamon and 1
cup broken
pecan halves (per tjaspenjuin - thanks!)
ingredients CHICKEN POPPY SEED CASSEROLE 4 tablespoons butter (plus 1 tablespoon to grease) 1 tablespoon olive oil 1 onion (peeled, small dice) 2 carrots (peeled, small dice) 3 stalks celery (small dice) 1/4 teaspoon cayenne pepper 2 teaspoons fresh thyme leaves 1/4
cup flour 2
cups chicken stock 1/2
cup whole milk 1/2
cup half and
half 4 1/2
cups rostisserie chicken (skin discarded, shredded) 1
cup frozen peas (thawed) 1 tablespoon poppy seeds 1
cup sour cream 1 1/2
cups butter crackers (crushed) 1/2
cup pecans (roughly chopped) Kosher salt and freshly ground black pepper (to taste)
The second time I made them I used
half the salt, added 1/4
cup ground
pecans, and added a little bit of organic sugar.
i decreased the sugar to 3/4
cup, used WW flour and subbed
half the chocolate chips for chopped
pecans.
Lemon Ginger Date Bites (makes 12 bites) 1
cup of
pecans 1
cup of dates, pitted 2 tbsp of dried mango (roughly chopped) 1/4 tsp of turmeric 1 tsp of poppy seeds 1/2 tsp of minced, fresh ginger (or 1/4 tsp dried) 1 heaping tbsp of large flake coconut (shredded should work fine if you don't have large flake) 2 tbsp of coconut water 1 tbsp of maple syrup the juice and zest of
half a lemon