Combine 1
cup walnuts with shredded pork and press into hot oil.
Combine the remaining 1/2
cup walnuts with the toasted panko and remaining 1/2 cup Parmesan.
Not exact matches
Leave out the eggs and whisk 1/3
cup aquafaba (chickpea water) into soft peaks that you stir into the mixed batter together
with the
walnuts.
The second time I soaked the dates in boiling water to soften them and then I just used a blender stick to blend the dates
with sweet potato and maple syrup (much easier than a processor) I also made a budget version and used regular cocoa powder, 1/2 honey 1/2 maple syrup, no pinenuts - just 1/2
cup of coconut flour and 1/2 cornflour, I also added chopped
walnuts.
Second idea, half - way through the baking sprinkle at least a half -
cup of chopped
walnuts evenly over the top and
with a flat hand press the
walnuts down slightly into the filling.
Add the liquid to the food processor
with 1/2
cup walnuts and pulse to blend until the jam is only slightly chunky.
Not overly sweet and it's relatively sugar free
with the Stevia.What you will need for this recipe: 1/2
Cup Stevia Baking Blend (I used NuNaturals Fiber Blend brand) 1/2
Cup High Quality Cocoa Powder 1 1/4
Cup Organic Whole Wheat Flour 1
Cup Chopped Dates soaked in 1
Cup Boiling Water (reserve soak water) 1/2
Cup Chopped
Walnuts 3 Tbs.
Meanwhile, chop 1/4
cup walnut halves
with garlic in mini food processor or blender.
I only had 1/4
cup brown sugar, so I supplemented
with white & I toasted up a handful of
walnuts because banana bread without nuts makes me sad.
Pour mixture into 4 serving bowls and top each
with another tablespoon of brown sugar and ⅛
cup walnuts.
To make the salad add 2
cups of bagged spinach into a shallow bowl, thinly slice 1 small red onion and add to bowl, thinly slice 1 ripe tomato and add to the bowl, crumble about 4 ounces of goat cheese on top and toss in 10
walnuts, season everything
with sea salt and freshly cracked black pepper and drizzle in the honey mustard vinaigrette
Added about a half
cup of almond milk to help
with consistency and some
walnuts.
other ingredients 1/2
cup pearlini mozzarella balls, or bocconcini mozzarella balls, tossed in a little salt and pepper (substitute
with pan fried tofu or toasted pine nuts or
walnuts for a vegan dish)
I substituted blueberries for the
walnuts and did some experimenting
with different muffin pans, muffin
cups and variations on the stevia / date ratio... but they were all fantastic.
Now, I decided to go
with the cinnamon sugar swirl this time, but the original recipe called for
walnuts and chocolate chips (1/2
cup and 1
cup respectively) so that is another option if your feeling the need for some chocolate.
1 tablespoon vegetable oil 1 1/4
cups rolled oats 1 1/4
cups chopped toasted
walnuts 1/2
cup oat bran 1 1/2
cups puffed cereal you like, pounded into smallish bits (I used Barbara's Peanut Butter Puffins and Shredded wheat, both
with success) 1
cup dried cranberries, coarsely chopped 3 pieces of dried crystallized ginger, finely chopped 1
cup brown rice syrup 1 teaspoon pure vanilla extract 1/2 teaspoon salt
Grind 1 1/4
cups (3.75 ounces)
walnuts in food processor fitted
with steel blade attachment until it looks like coarse meal.
Soak the filling: Add the chopped
walnuts and raisins to a bowl and cover
with 1/2
cup of water.
Once the cranberry layer is smoothed, combine the reserved 1/4
cup cookie base mix
with an additional 2 tablespoons of ground
walnuts.
In large bowl, beat cake mix, oil,
walnuts, orange segments, reserved 1/3
cup orange liquid, and eggs
with electric mixer on low speed 30 seconds, then on medium speed 2 minutes.
Add oats, the remaining 3/4
cup chopped
walnuts, white chocolate chips and dried apple and stir by hand
with a silicone spatula until completely combined.
- While the cake is still warm, combine the remainder of the reserved apple juice (roughly 1/2
cup)
with the 2 tablespoons of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively
with the Sour Cream Drizzle, and garnishing
with chopped
walnuts, if desired.
Ok the first time I made it I used 4 med / large bananas and the end product turned out a little too undone / wet so I tried it again
with 3 bananas, and I used a 1/3
cup of pure maple syrup, added some
walnuts and dear god it is amazing
with just the right amount of sweetness and extremely moist.
It doesn't disappoint I start
with two
cups coconut oil, one
cup peanut butter,
walnuts vanilla salt and the yacon syrup.
Finely chop 1/2
cup walnuts and combine
with the flour, baking powder, baking soda, cocoa powder, coffee and salt in a medium bowl.
Top
with the remaining 1/4
cup of
walnuts and the candied orange wedges.
In a food processor, add 1/2
cup of soaked and dehydrated pecans or
walnuts, and pulse together
with the caramelized onions into medium sized pieces — this step is optional.
* 2
cups raw, organic
walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your
walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted
walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4
cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or sea salt (start
with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely chopped dark chocolate
Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3
cups of water to 1
cup of lentils Meanwhile, toast the
walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and nut mixture and roll
with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta, top
with your favorite sauce!
Apple Maple Sauce
with Pecans: 2 apples peeled, cored and sliced 1/2
cup Maple syrup 1/4
cup water 1/2
cup butter 1/2
cup brown sugar 2/3
cup of chopped pecans or
walnuts (optional)
WHOLE GRAINS RICE QUICK COOK Joanne Weir's Red Quinoa Salad
with Grapefruit, Dried Figs and Toasted
Walnuts Recipe by Joanne Weir, James Beard Award winning chef, author and TV personality INGREDIENTS 1 1/2
cups Village Harvest red quinoa 2 1/4
cups water Kosher salt 2 grapefruit, washed 1/2
cup -LSB-...]
Coconut Ginger Chowder Confetti Cookies Cookies «n» Cream Ice Cream Cranberry Amaretto Upside Down Cake -LCB- Vegan -RCB- Cranberry Sauce Dandelion Green and Spring Onion Risotto Dark Chocolate Peanut Butter Ice Cream Cups (stop it) Deep Dish Pear Pie
with Spice Crumble Topping Fettu - green - e Fish & Chips — Baked Cod & Sweet Potato Fries Ground Beef and Dried Mushroom Ragu Guacamole Ginger Beer Reduction Brussels Sprouts &
Walnuts Gnocchi
with Leeks and Blistered Cherry Tomatoes -LCB- Vegan -RCB- Grapefruit Pimm's
Cup Green Chile Sauce Greenest Tahini Sauce Hatch Chile Pepper Scones
with Cheeses Honey Butter Honey - Ginger Glazed Carrots Hummus Jalapeno Cheddar Beer Bread Kale Bowls Kale Salad
with Toasted Couscous and Hazelnuts Lavender Lemon Pound Cake «Legendary» Chewy Chocolate Chip Cookies Lemon Cake Lemony Purple Kale and Sorrel Salad Lentils & Brussels Sprouts Malted Chocolate Pudding Parfaits
with Pretzel Crunch Mango and Avocado Salad on Bulgur Wheat Maple Millet Puffy Crunch Cereal Oatmeal Cookies
with Cranberries -LCB- Vegan -RCB- Migas One - Pot White Bean Stew Olive Oil Ricotta Cake
with Blueberry - Plum Coulis Olive Tapenade Oven - Dried Tomatoes Pappardelle
with Meat Sauce Peanut Butter S'mores Bars Pear Sauce Spice Cake Perfect Pie Crust Perfect Roast Chicken Pickled Peppers and Shallots over Kale,
with a Soft - Poached Egg Pickled Pepper Vinegar Hot Sauce Pimm's
Cup Slushies Pretzel Crunch Profiteroles
with Amaretto Cream and Chocolate Sauce Pupusas!
Top
with the remaining half
cup toasted
walnuts and red pepper flakes if desired.
1 1/2
cups well - mashed very ripe bananas (about 3 large) 1/2
cup nonfat yogurt — if using Greek yogurt, use a bit less and thin
with milk 1 tsp baking soda 2 egg whites 2 tablespoons freshly squeezed orange juice 2/3
cup coconut sugar 1/4
cup organic high - oleic, expeller - pressed safflower oil 1 1/4 teaspoons vanilla 2
cups whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 2/3
cup chopped
walnuts 1/3
cup chopped pecans
In a food processor fitted
with the S blade, blend the almonds, 1
cup of the
walnut pieces, oat groats, cinnamon and salt into a fine meal; about 1 - 2 minutes.
Remove the S blade from the mixing bowl and mix in the remaining 1/4
cup of
walnut pieces
with a wooden spoon.
I did make some minor modifications: - Used the entire can of black beans drained (which added about a 1/2
cup more)- Used Erythritol instead of sugar (70 % of sweetnes of sugar)- Added one more tablespoon of maple syrup to «sweeten the added beans» - Added 1/4 teaspoon baking soda - Topped
with walnuts The kids loved it and could not tell it was whole wheat and bean loaded.
Last but not least, gently fold the banana mixture into the dry ingredients along
with 1/2
cup chopped
walnuts.
I made quinoa salad ahead of time as it lasts quite a while (1
cup quinoa
with just shy of 2
cups water brought to a boil, turned down low, lid, simmer for 15 minutes or so; cover
with a sauce of orange juice, lemon juice, honey, curry, turmeric, and added
walnuts).
1.5 flax eggs (1.5 tablespoon of flax or flax and chia (ground) meal mixed
with 4 tablespoons of water) 1 very ripe banana 1/4
cup coconut oil 1/4
cup maple syrup (agave would work as well) 1 medium pear (grated
with skin on) and place in a small colander and remove most of the water 1/2 tsp sea salt 1.5 tsp baking soda 1 tsp ground cinnamon 1/2 c + 2 tablespoons almond or cashew milk 2 carrots, grated 2/3
cup gluten free rolled oats 1/2
cup almond meal 1
cup gluten free flour (I used Bob's Redmill)
Walnuts for topping (optional)
Grease two 9» loaf pans and sprinkle the bottom of each pan
with a 1/2 -
cup of the chopped
walnuts.
Combine brown sugar and remaining ingredients, stirring well
with a whisk; spoon about 2 teaspoons filling over
walnuts in each muffin
cup.
I also think half a
cup of
walnuts makes bread that goes amazingly well
with goat's cheese.
Butter Lettuce Salad
with Pomegranate and
Walnuts Toasted Thyme
Walnuts: 1
cup raw
walnut halves 1 teaspoon olive oil 1/4 teaspoon dried thyme leaves 1/8 teaspoon fine sea salt Dash cayenne pepper
I ended up making a few changes to the crust: I didn't quite have two
cups of almond flour in the house, so I modified it a bit
with coconut flour,
walnuts, and cashews.
3
cups all purpose flour 2 teaspoons baking powder 1 teaspoon salt 2
cups sugar 3 flax eggs (3 tablespoons of ground flax seed mixed
with 6 tablespoons of warm water) 3/4
cup vegetable oil 2 teaspoons vanilla extract 1
cup crushed pineapple, drained 3 banana, mashed 1/4
cup chopped
walnuts or pecans
Top
with 1
cup kale each, then evenly
with the parmesan, chopped
walnuts, and red pepper flakes.
I'm a big fan of
walnuts, you can also mix in about a
cup of
walnuts along
with the chocolate, making it even more dense and filling!
I have actually made raw brownies
with a
cup of ground almonds in a similar recipe, so I am sure it would be tasty, just might not be quite as fudge like texture wise, as
walnuts get so buttery!
I omitted these) 1/2
cup chopped
walnuts (my husband in allergic, so I replaced the
walnuts with shredded coconut instead) In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt.