Sentences with phrase «cup sliced almonds»

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

1/2 cup sliced almonds 3 cups arugula 2 teaspoons olive oil 1 teaspoon balsamic vinegar Pinch of sea salt 1 heaping cup blackberries 4 ounces fresh mozzarella, roughly cubed

Ingredients: 3 day old Croissants icing sugar to sprinkle Sugar syrup: 3/4 cup orange juice or water 1/2 cup sugar 1 tsp vanilla essence Almond butter cream filling: 1/2 cup butter at room temperature 1/2 cup sugar 1 egg at room temperature 1 cup almonds 1 tsp Vanilla 2 drops of almond essence (optional) 1/2 cup sliced almonds

4 Tbsp Butter 1/4 Cup Honey 1/4 Cup Molasses 2 Tbsp Brown Sugar 1 tsp Cinnamon 1/2 tsp Ginger 1/4 tsp Cloves 1/4 tsp Salt 1 tsp Vanilla 2 Cups Old Fashioned Oats (Not Quick Cook) 1/2 Cup Wheat Germ 1/4 Cup Flax Seed 1/4 Cup Sliced Almonds 1/4 Cup Dried Cranberries

4 medium - sized apples 1/4 cup sliced almonds 1/4 cup walnuts 2 TBL golden raisins 1 heaping tsp cinnamon Pinch of: nutmeg, cloves and cardamom (cardamom is optional) 1/8 tsp salt 1/2 tsp vanilla 1 - 2 TBL maple syrup 1 TBL butter, quartered (or sub coconut oil) 1/2 cup water

One small head Cauliflower — there will be some left over 1 Apple — peeled, cored and chopped 1/4 cup sliced Almonds 1/4 cup Red Onion — chopped 1 Tbsp fresh Dill — remove stems and chop up 1 Tbsp Olive oil 1 Tbsp Lemon juice 1 Tbsp Maple syrup 1 tsp Basil 1 tsp Onion powder 1/2 tsp Paprika

1 cup sliced almonds 1/2 cup shredded coconut 2 cups + 1 tbsp all - purpose flour 1 cup packed light brown sugar 1 tsp baking powder 1/2 tsp salt 1/4 cup unsalted butter, cold and cubed 1/2 cup mini chocolate chips 3 large eggs 1 tbsp canola or vegetable oil (or melted coconut oil) 1 tsp vanilla extract egg wash: 1 large egg beaten with 1 tbsp milk 8 ounces semi-sweet chocolate, coarsely chopped

Kumquat Almond Sauce Ingredients 2 tablespoons butter 2 tablespoons orange juice 10 Kumquats, thinly sliced 1/4 cup sliced almonds 1 to 2 tablespoons brown sugar Dash of ground nutmeg Steps In skillet, melt butter.

butter 1 - 2 cups pitted sweet cherries, halved 1/3 - 1/2 cup sliced almonds, toasted (toast in a dry skillet over medium - low heat, stirring occasionally, until golden and fragrant) powdered sugar, lemon wedges, honey and / or maple syrup, all for serving

for the coconut almond filling: 2 egg yolks 130 grams (2/3 cup) sugar 1/2 teaspoon kosher salt 160 grams (2/3 cup) half - and - half or single cream 2 teaspoons cornstarch 55 grams (4 tablespoons) butter 1 1/2 cups coconut chips (or unsweetened flaked) 1/2 cup sliced almonds

For the Apple Crunch Topping: 1/2 cup packed dark brown sugar 1 cup finely chopped tart apples 1 cup sliced almonds 1/4 cup whole wheat pastry flour 2 teaspoons ground cinnamon 5 Tablespoons liquid coconut oil For the Apple Cake: 1 cup unbleached all - purpose flour 1 cup whole wheat pastry flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon sea salt 1/2 cup liquid coconut oil 1/2 cup turbinado sugar 2 Tablespoons egg replacer powder 1 Tablespoon vanilla extract 3/4 cup apple juice 1/3 cup coconut milk

Almond - Quinoa Streusel: 1/2 cup red quinoa, rinsed 1/2 cup sliced almonds 1/4 cup shaved coconut 3 tablespoons maple syrup 1 tablespoon canola oil 1/2 teaspoon vanilla extract 1/2 teaspoon ground cinnamon Pinch of salt

1 tablespoon unsalted butter 3 extra-large eggs, at room temperature 1/2 cup granulated sugar 1/3 cup all - purpose flour 1 cup heavy cream 1/2 cup whole milk 1/2 teaspoon vanilla extract 1/2 teaspoon all natural almond extract 1/2 teaspoon kosher salt 1 tablespoon Pear brandy or Almond liqueur 3 to 4 ripe but firm Bartlett pears, peeled, cored, thinly sliced 1/4 cup sliced almonds Confectioners sugar for dusting

2 egg whites, at room temperature 1/8 teaspoon salt 1/8 teaspoon cream of tartar 1/2 cup sugar 1/2 cup sliced almonds 1/2 teaspoon vanilla

5.5 ounces white chocolate chips 1/4 cup butter 1 cup flour 1/4 teaspoon baking powder 1/8 teaspoon salt 2 eggs 1/2 cup sugar 1 teaspoon vanilla 1/4 teaspoon almond extract 1/2 cup sliced almonds

Filling 2 cups packed sweetened coconut 7 ounces sweetened condensed milk 1 teaspoon vanilla extract 4 ounces bittersweet chocolate, finely chopped 1/2 cup heavy cream 1/2 cup sliced almonds, plus extra for sprinkling

zest of one large lemon 8 ounces dried whole wheat pasta (penne or something comparable in size) 1 1/2 cups butternut squash, peeled and sliced into quarter sized pieces 3 handfuls kale, chard, and / or spinach, loosely chopped 2 cups plain Greek yogurt (I use 2 % here) 2 egg yolks 3 cloves garlic, chopped 1/2 teaspoon fine grain sea salt 2/3 cup sliced almonds, toasted 1/4 cup Kalamata olives, pitted and torn into pieces scant 1/4 cup feta cheese, crumbled 1/4 cup fresh mint, chopped

3/4 c unsalted butter, room temperature, plus more for pan and parchment 2 c all - purpose flour, plus more for pan 1/3 c almond flour 2 1/2 c fresh or frozen sour cherries (if using sweet cherries, pit and half them) 1 1/4 c plus 2 T sugar 1 1/2 t baking powder 3/4 t salt 1/2 t baking soda 3 large eggs, room temperature 2 t almond extract 1 1/2 t finely grated lemon zest 3/4 c yogurt 1/4 c milk Powdered sugar 1/4 cup sliced almonds, toasted

ingredients HALIBUT EN PAPILLOTTE 2 cups red seedless grapes (halved) 1/2 cup scallions (thinly sliced on the bias) 1/2 cup mint (finely torn) 1/2 cup sliced almonds (toasted) 2 tablespoons champagne vinegar 1/4 cup olive oil 4 (6 - ounce) Halibut fillets (skinless) 4 tablespoons unsalted butter (softened) 8 tablespoons dry Champagne (4 - ounces) flaky sea salt (to serve) Kosher salt and freshly ground pepper (to taste)

* 2 lbs carrots * 1/4 cup sliced almonds * 2 cloves garlic, minced * 2 tablespoons coconut oil * 1/2 cup feta cheese (optional) * 1/4 cup dried cherries * 1/4 unsweetened shredded coconut * 2 tablespoons extra virgin olive oil * 1.5 tablespoons apple cider vinegar * 2 tablespoons honey * handful of fresh mint leaves, thinly sliced

2 1/4 cups old fashioned oats 2 1/2 cups almond milk, soy milk, cow's milk will also work 3/4 cups coconut milk, if you don't have any use milk of choice 1/4 cup honey 1/4 cup flax seed meal, optional, wheat germ or oat bran will also work well 2 cups mixed organic berries, any of your choice will work 1 teaspoon vanilla extract 1/4 cup sliced almonds

ingredients DRIED FRUIT AND NUT OVERNIGHT - OATS PARFAIT 1/3 cup sliced almonds (divided) 1 and 1/3 cup nonfat...

1 Cup Almond Butter - Homemade or Organic 1 Egg 3 Tablespoons Raw Honey 1 Tablespoon Vanilla Extract 1/4 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 4 - 5 Tablespoons Almond Flour 1/2 Cup Organic Dark Chocolate Chips 1/4 Cup Sliced Almonds

Ingredients for the Topping: 1 cup Namaste Gluten Free Flour 1/4 cup granulated sugar 1/3 cup brown sugar, packed 1/8 tsp (generous pinch) of salt 8 Tbsp (1 stick) cold, Dairy Free Earth balance butter, sliced / diced with two knives 1/2 cup quick - cooking oats 1 cup sliced almonds (or walnuts), divided

2 teaspoons melted coconut oil 1 tablespoon honey (use pure maple syrup to keep this vegan) 1 teaspoon pure vanilla extract pinch of sea salt 1/2 cup uncooked quinoa, rinsed and drained well 1/4 cup sliced almonds 1/4 cup unsweetened coconut flakes

For the Salad: 6 ounces Baby Spinach 1 cup Strawberries, sliced 2 Avocados, chopped 1/4 cup Sliced Almonds (I used chopped) 1/4 cup Feta Cheese

ingredients DRIED FRUIT AND NUT OVERNIGHT - OATS PARFAIT 1/3 cup sliced almonds (divided) 1 and 1/3 cup nonfat Greek yogurt (divided) 2 tablespoons honey (divided) 2 cups Quaker Oats 1 teaspoon cinnamon 1/4 teaspoon salt 2 cups nonfat milk 1/4 cup dried apricots (roughly chopped, divided) 1/4 cup dried cranberries (divided) Fresh mint leaves (to garnish)

Crumb topping 2/3 cup unbleached flour 1/4 cup cane sugar 1/4 cup light brown sugar 1/4 teaspoon fine sea salt 4 - 5 tablespoons refined coconut oil, melted (but not hot) 1/4 cup sliced almonds, roughly chopped

3-1/2 cups unsweetened coconut flakes 1 cup sliced almonds 3/4 cup granulated sugar Zest of 1 lime 1/4 teaspoon kosher salt 4 large egg whites

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

Other favorite toppings: maple roasted pears, 1/4 cup raisins or dried cranberries, and / or 1/4 cup sliced almonds or pecans.

You said mix flour with 1 cup sliced almonds.

2 cups roughly chopped chives 1 cup roughly chopped flat - leaf parsley 1/2 cup extra virgin olive oil 1/4 cup sliced almonds, toasted 2 cloves garlic, peeled 1 tablespoon fresh lemon juice 2 tablespoons nutritional yeast (optional) 1/4 teaspoon salt, or more to taste Black pepper to taste

3 cups puffed brown rice cereal 1 cup sliced almonds 1/2 cup shelled salted pistachios, roughly chopped 1/4 cup white chia seeds 1/2 cup honey 1/2 cup smooth peanut butter 1-1/2 ounces bittersweet chocolate, roughly chopped 1 teaspoon coconut oil 1 teaspoon flaky sea salt

Grated zest and juice of 1 orange 3/4 cup buttermilk 2 large eggs 3 Tbsp honey 1 stick (8 Tbsp) unsalted butter, melted and cooled 1/3 cup apple sauce 2 cups all - purpose flour 2-1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1 cup raspberries — fresh, preferably, or frozen (not thawed) Additional — 1/3 cup sliced almonds, for topping (optional)

If desired, garnish cake with 1/4 cup sliced almonds, toasted in a 350 °F oven until golden brown, about 10 minutes.

Topping 1 cup sweetened flake coconut 1/2 cup sliced almonds, toasted 1/4 cup granulated sugar 1/4 cup milk 1 large egg, lightly beaten 1 tablespoon butter, melted 1/4 teaspoon almond extract

6 tablespoons unsalted butter at room temperature plus more for pan 1/4 cup sliced almonds 1/3 cup roughly chopped almonds 4 tablespoons packed light brown sugar 1-1/2 cups all - purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon almond extract 3/4 cup sour cream 1/2 cup heavy cream 4 ounces bittersweet chocolate, finely chopped

3 — 4 small broccoli heads, stems cut to about 2 ″ and julienned 1 small red apple, cut into slices about the same size as the broccoli 1/2 cup dried cranberries 1/2 small red onion, sliced 1/2 cup sliced almonds

For the Topping: juice of zested clementine (I used 3/4 the juice of an orange) 1 Tablespoon butter 1 Tablespoon sugar 1/4 teaspoon ground cinnamon 1/2 cup sliced almonds

cream cheese, softened 1 cup sliced almonds 1 tsp.

1/4 cup pure maple syrup 1/4 cup brown sugar, packed 1/4 cup vegetable oil 1/8 teaspoon ground nutmeg Pinch of salt 3 cups old fashioned or rolled oats 1 cup sliced almonds 1 cup unsweetened coconut flakes 1 cup dried cherries

Pear Topping 2 firm, medium - sized pears 1/4 cup granulated sugar 1/2 teaspoon ground cinnamon 1/4 cup sliced almonds for garnish

For the crumble topping 1/2 cup (1 stick) unsalted butter, melted and slightly cooled 1 cup all - purpose flour 1 cup sugar 1/4 cup sliced almonds 1/2 teaspoon salt 1 1/2 teaspoons cinnamon Vanilla ice cream, for serving

Almond Tart Dough 1 1/4 cups all - purpose flour 1/2 cup sliced almonds 1/4 teaspoon salt 2 tablespoons sugar 8 tablespoons (1 stick) cold butter, cut into cubes 1 large egg 3 tablespoons ice water

Add 2/3 cup sliced almonds to the oat mixture.

2 tablespoons white wine vinegar 1 teaspoon Dijon mustard 1/4 teaspoon kosher salt 1/4 cup walnut oil 1 tablespoon chopped fresh dill 1 pound green beans 1 1/2 tablespoon extra virgin olive oil 8 ounces sliced mushrooms Salt 1/4 cup sliced almonds

4 ounces crumbled gorgonzola or blue cheese 1/4 cup sliced almonds, toasted half... Continue Reading →

3/4 cup brown sugar 1/2 cup all - purpose flour 1/4 cup sliced almonds 1/2 teaspoon salt 1 1/2 teaspoons cinnamon 6 tablespoons unsalted butter, melted and slightly cooled

Blueberry Mini Muffin Crunch Ingredients: 1 box of Little Debbie Blueberry Mini Muffins, 5 bags 1/3 cup toasted coconut 1/3 cup sliced almonds, toasted optional 1/2 cup fresh blueberries Directions: Preheat oven to 300 degrees and line a baking sheet with parchment paper.