You see the 2
cups of nuts in the ingredients list?
Cool for about 10 minutes, then finely chop 1/4
cup of the nuts in a small food processor.
This crust normally has 1/2
cup of nuts in it and I went with Almonds because they fit my theme.
Not exact matches
Mix the oats,
nut milk, 1/2 a
cup of water and a pinch
of salt
in a saucepan and start to warm it over a medium heat.
I can't guarantee success since I haven't tried it myself, but you could add 1/2
cup nut or seed butter
of your choice and 1/4
cup cacao butter
in place
of the coconut butter.
Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir
in 2 — 3
cups of rhubarb sauce so that it swirls through the batter / Place
in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the
nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
Stir
in 2/3
cup of the
nuts and all
of the dried cherries.
I started by rinsing and draining a 25 - ounce can
of chickpeas and putting them
in the food processor with a third -
cup each
of pine
nuts and golden raisins, along with a good fistful
of dill fronds and a sprinkle
of salt.
Omit to make
nut - free) a pinch
of salt Sugar Syrup: 1/2
cup ground raw sugar 3 Tablespoons water ⅛ -1 / 4 teaspoon cardamom powder Instructions
In a large pan, dry roast the semolina on medium - low heat for 6 - 8 minutes until the color changes and it gets fragrant.
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.
Place garlic scapes, lemon zest & juice,
nuts, and 1/2
cup of the olive oil
in a food processor and blitz until smooth.
I'm temped to say that the amount
of mixture this makes can handle up to 2.5
cups of nuts, as I managed to sneak
in some slivered almonds (which did coat wonderfully) and had about 2.25
cups with lots
of leftover crumbs.
Mix
in flour and desired amount
of nuts (try adding them 1/4
cup at a time.)
Smashed Avo on Golden Gut Loaf Serves two Two slices Golden Gut Pumpkin and
Nut Loaf 4 cloves garlic sliced 1 tbs olive oil 1 avocado 1 tbs lemon juice Pinch
of cumin 2 tsp olive oil 1/2
cup feta (cubed) Extra olive oil for drizzling Coriander or flat leaf parsley to serve
In a small frying pan place olive oil and fry garlic til golden.
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2
cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed
in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers
in water, drained 1 1/2 c pitted green olives, sliced 1 c pine
nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest
of 1 lemon Mint leaves for garnish
Two
of my favorite breakfasts are healthy egg muffins (where I literally throw whatever I find
in the fridge into the egg
cups) and chia pudding that I top with fruit and
nuts.
Serves 2 people Ingredients: 1
Cup Quinoa 2 Cups Water 10 Small Potatoes 1 & 1/2 Cups Broccoli 1/3
Cup Pine
Nuts 4 Cooked Artichoke Hearts (I use pre made jarred hearts
in water) 4 Tbsp Apple Cider Vinegar 1/2 Lemon Pinch
of Herbs & Salt (If you can't get cooked artichokes, feel free to omit from recipe!)
Home Chef Tips: If you have a
nut allergy and don't want to use cashews, or you want to make this dish lower
in fat, feel free to use 1/4
cup white beans such as white cannellini beans instead
of cashews.
Blend the Brazil
nuts with the coconut
in 2
cups of water, then strain through a
nut milk bag, or fine cheesecloth.
Remove from the heat and immediately toss
in 1/2
cup of the toasted
nuts, toss to coat and then pour it all out onto a baking sheet.
What's
in it: For the french toast --- 1/2 large loaf
of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5
cups cubes)-- 4 large eggs — 1 1/2
cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3
cup roughly chopped raw
nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
Place the hazelnuts and 1/4
cup brown sugar
in the work bowl
of a food processor and pulse until the
nuts are finely ground.
1
cup all - purpose flour 1/4
cup nuts 1/2 teaspoon salt 1 tablespoon brown sugar 6 ounces soft cheeses, very well chilled, divided
in half 6 tablespoons unsalted butter, cut
in pieces 1 small white onion, finely diced and caramelized Up to 2 tablespoons
of milk (if needed) Brown sugar, to taste
What's
in it: 3 apples (a firm apple like honey crisp or granny smith are easiest to slice with the mandolin) Ground cinnamon, to taste Pinch
of salt, to taste (optional) For the dip: 1/3
cup plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle
of maple syrup If you're making nachos, some topping ideas include: chopped
nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed
With just two tablespoons
of honey and a
cup full
of nuts and seeds
in the entire batch, it's a lower - sugar and higher - protein answer to cookie dough.
Stir
in butter and
nuts, cook stirring constantly to 300 degrees on the candy thermometer, or drop a small amount
of the mixture into a cold
cup of water and it should form a hard ball
500 gm chicken, cut into medium pieces 1 tsp ghee 400 gm onions, thinly sliced (almost 6 medium onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2 tsp ginger paste 1 1/2 tsp garlic paste 1 tbsp coriander powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2 tbsp cashew
nuts, soaked
in 1/4
cup of water for 30 minutes and ground to paste 1/2 tsp garam masala Coriander leaves for garnish Salt to taste
One
cup of nuts and 3/4 scoop
of powder divided by 12 is defenitely not much and there is little to none
in cacao, almond milk and dates.
Ingredients - 4 oz
of fresh basil, stems removed - 3 cloves
of garlic - 1/3
cup Parmesan - 1/2 tsp salt (more to taste)- Juice
of quarter
of a lemon - 1/4
cup extra virgin olive oil - 2 tablespoons toasted pine
nuts (optional) What to do 1) Pulse all
of the ingredients
in a food processor until smooth.
In a food processor or blender jar, pulse cranberries and 1/4
cup powdered sugar together until cranberries are about the size
of coarsely chopped
nuts.
add
ins: 1/4
cup dark chocolate chips or dried fruit or
nuts, hemp or sunflower seeds or even spices like a teaspoon
of ground cinnamon.
Layers 3 ripe bananas, sliced thin 225 g / 1 1/2
cup raspberries, mashed with a fork 225 g / 1 1/2
cup blackberries, mashed with a fork 125 g
nut butter 120 ml raw date syrup (soft dates mixed with a splash
of water
in a blender) 500 ml / 2
cups thick cream, chilled
Filling 1
cup fresh carrot juice 1/2
cup meat
of young Thai coconut 1/2
cup Brazil
nut milk OR any other
nut or coconut milk 1/2
cup raw agave syrup 1/2
cup coconut butter 1/4
cup date paste 1/2 tablespoon vanilla extract 1/2 tablespoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2
cup Irish moss — soaked
in hot water for at least 10 minutes
Coconut - Cilantro Cream Cheese 1
cup meat
of fresh young Thai coconut 1/2
cup water
of fresh young Thai coconut 1/3
cup coconut oil 1/8
cup Irish moss — thoroughly washed and soaked
in hot water for at least 10 minutes 1/2
cup macadamia
nuts - soaked overnight 1/2
cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest
of 1 lime freshly ground black pepper — to taste 1
cup fresh cilantro leaves or other herbs
of your choice — chopped
At this point, you can add
in 1/4
cup of your mix -
in of choice, such as dairy - free dark chocolate chips, raisins or
nuts.
Ingredients: 3
cups fresh spinach Half
cup of Parmesan cheese Half
cup of olive oil 3 garlic cloves 1 teaspoon salt Three quarters
of a
cup almonds or pine
nuts 3 TBS Bravado Spice Jalapeño & Green Apple Hot Sauce 1) Run
in the food processor for approximately one minute, stopping periodically to push down the food on the sides.2.)
In a medium bowl, stir together 3/4
cup marmalade with 3/4
cup of the
nuts.
What's
in it: 1 15 - oz can
of pure pumpkin puree 2 tablespoons good quality maple syrup (less if you are watching sugar intake) 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1/2 teaspoon cinnamon 2
cups non-fat greek yogurt (recommend plain but if you need extra sweetness vanilla would work) Toppings: Low fat granola, chia seeds, dried cranberries, chopped
nuts, toasted coconut
-- 1
cup GF oats — 2
cups nuts — almond, hazelnut, pecans — or a mix
of all three — 1
cup extra — dried fruit, coconut flakes, pumpkin seeds (stir these
in at the end)-- 2 tsp spices — cinnamon, nutmeg, ginger — or a mix — 4 tbsp coconut oil — 2 tbsp sweetener — honey, maple, date nectar
Place 1
cup of hazelnuts
in a food processor and blend until you get the consistency
of a
nut butter (about 4 minutes).
Ingredients: 1 large bunch
of kale, washed and the leaves broken off into bite sized pieces 1 punnet cherry tomatoes washed and cut into quarters 1 avocado peeled, seeded and finely sliced 1 large carrot spiralized 1 medium beetroot spiralized 1 small or 1/2 a large Spanish onion finely sliced into rings 1/4
cup pine
nuts Place all ingredients
in a good sized salad bowl.
What's
in it: GREENZ - 2
cups (like arugula, kale, mixed greens) FRUIT — 1/2
cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds)
NUTS - 1 - 2 tablespoons chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4
cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle
of olive oil and / or honey and a sprinkle
of salt Other fun options — 1/4 avocado, 1/4
cup whole grains (like cooked quinoa or farro), 1/4
cup cooked beets, anything else you can think
of!
Ingredients: 3/4
cup vegan butter 1
cup sugar 1/2
cup brown sugar 3 tablespoons ground flax seed
in 6 tablespoons water (lightly beaten) 1
cups agave nectar for the batter, OR 1 1/2
cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4
cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1
cup hot coffee (you may substitute plain hot water if you don't like coffee) 1
cup hot water 1/2
cup chopped walnuts or pecans (optional, if allergic to tree
nuts, or use sunflower or pumpkin seeds) 1/4
cup dried unsulphured papaya, cut
in 1/4 inch cubes 1/4
cup dried unsulphured pineapple, cut
in 1/4 inch cubes or 1/2
cup raisins or other dried fruit (
in place
of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4
cup)
3 delicious ways to one up your yogurt — make a
cup of yogurt into a delicious breakfast, snack, or dessert with simple add -
ins like fresh and dried fruit,
nuts, and coconut!
She also suggested trying
nuts in place
of some
of the coconut, so that is what I did — 1/3
cup of unsweetened coconut and 1/3
cup of pecans.
In the bowl
of a high powered blender, combine the almond meal and 1/4
cup macadamia
nuts.
I did not have any ginger or sunflower seeds so I put
in a
cup of pine
nuts.
I didn't have any
nut butter on hand, so I put 2
cups of toasted almonds
in a food processor and blended them to create almond butter.
Fold
in 1
cup of the dried coconut (reserving 1/2
cup of the flakes) and fruits or
nuts of your choice, and the bread pieces.
Sprinkle the bottom
of 10 half -
cup popsicle molds with a large pinch
of your toasted
nuts, and then slowly pour
in your chocolate fudge mixture until full.