Sentences with phrase «dried nuts on»

Spread the soaked / dried nuts on a baking sheet.

Would save time if you didn't already have soaked and dried nuts on hand (like me!)

Not exact matches

Nearly a year after it clashed with the Food and Drug Administration over labeling on its dried fruit and nut bars, KIND has received approval to use the word «healthy» as part of its marketing.

Dry fry the pine nuts in a pan for a few minutes until starting to brown then scatter them on top of the risotto.

you can buy best quality dry fruits and nuts on http://www.hamiast.com/dry-fruits-and-nuts give it a try

I love how versatile this is and that it can accommodate any nuts, seeds, and dried fruit on hand.

On every corner you see piles of the best dried fruit — my favourite being the dates, apricots, figs — as well as more nuts than you can possibly image, heaps of insanely colourful, totally exotic herbs and spices, brilliant dried tea mixes, awesome honey and nut based bars (I'm obsessed) and the world's best, most freshest juices — pomegranate and orange being my new favourite, possibly the yummiest juice ever.

Snack: I always have a bowl of nuts, seeds and dried fruits on my desk and drink lots of water and jasmine tea.

Heat a glug of olive oil in a pan on medium heat and add in the onions, garlic, pine nuts and dried herbs.

Serve them with nuts, spread on sandwiches, or add one or two grapes to a dry martini.

However the combination of dried fruit and fibre rich nuts and seeds helps lessen the impact on blood sugar levels.

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.

I also munch on nuts but usually mix them with dried fruit.

Wine Suggestions North African cuisine is distinguished by many characteristics of Mediterranean cuisine, with a heavier emphasis on aromatic spices, nuts and dried fruits.

Make chocolate bark: Pour leftover chocolate into a shallow puddle on parchment or wax paper and sprinkle with chopped nuts, dried fruits, crushed candies, crumbled cookie chunks, a pinch of sea salt flakes, etc..

I have tinkered with a whole bunch of them, and landed on this winning formula — oats plus your favourite nuts and seeds, dried fruit and coconut, sweetened with maple syrup, bound with olive oil and punctuated with cinnamon and orange zest.

Next trip some big bags of nuts and dried fruit are on the list.

I too have lots of nuts and dried fruit on the shelf that could use a little using up.

* Roast the nuts on a dry sheet pan in a 350 °F oven until they're slightly darker and fragrant, 5 - 10 minutes.

Hahaaa... I agree as I had to cook my still VERY moist banana nut loaf for over 1.5 hrs when the original recipe called for your typical 1 hr... The darn thing just didn't want to dry up... But I ended up removing it from the cooling oven after I came back from running errands and even though still «wet», it tasted awesome... I was looking for a recipe that called for coconut flour as I thought that might improve on the absorption capability and came across your recipe... sounds perfect!

We offer gluten free and vegan friendly nuts and seeds which are perfect to eat on their own or add to salads, along with the healthier snack option of dried fruit from fair trade suppliers to add to lunchboxes — great for adults and children!

Primal candy: melt and layer (or combine) any of the following ingredients: Cacao Powder Cacao Butter Real cow butter Coconut oil Coconut flakes Nuts and dried fruit Sweetener of choice Spread out on a large baking sheet for «bark» or in deeper pans for «chunks».

You can either add the dried fruit and nuts now and stir well to combine — or you can spread the chocolate on the parchment paper - lined baking sheet and then artistically place the dried fruit and nuts on top.

Before the trip I stocked up on foods like nuts, Lara bars, dried fruits and other healthy goodies we could bring across the boarder (can't bring produce unfortunately!).

1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.

These little medallions come to my rescue... they're made with heart healthy extra dark chocolate, and lots of colorful little super foods (dried fruit, nuts, and seeds) sprinkled on top for fun.

Dried fruit and nuts are covered with chocolate, yogurt or other naturally flavored coatings, pretzels are enrobed, nuts are roasted and / or glazed, trail mixes are blended and bars are made on cold tables.

With one basic recipe, you have a wealth of cookie options at the ready, depending on what flavorings (e.g., vanilla and other extracts, spices, citrus zest) and / or stir - ins (e.g., chocolate chips or chunks, dried fruit, nuts, seeds) you want to incorporate.

Emily's Chocolates prides itself on obtaining the freshest and best nuts, as well as premium all - natural dried fruits and chocolate from around the world.

Variation: Though they're a bit pricier, pine nuts (lightly toasted on a dry skillet) can be used in place of the sunflower or pumpkin seeds.

I can't wait to try variations on this dish, maybe using apples, dried tart cherries, or different nuts and seeds.

- Eat a handful of nuts (soaked and roasted, if possible / here's why) and dried fruits on a daily basis.

You can add a variety of nuts, seeds, grains, spices and dried fruit, and make it grain - free or nut - free, depending on your preference.

If you still want a crumbly topping, you can use quick - cooking oats (perhaps toast them on a dry skillet first for a nuttier flavor) or use any kind of nuts you have on hand (if you'd like to use nuts at all, that is).

What resulted was a perfect bread: fluffy and soft on the inside, with a crunchy crust on the outside, and lots of taste, thanks to olives, basil, sun - dried tomatoes, and cashew nuts.

You can experiment on your own, but since there is no nut butter or oil they will be quite dry.

Bread pudding is one of my favorites and this recipe is quite similar to my own «method» (meaning that I do not use a real recipe but incorporate what is on hand with the basic ingredients) My very, very best version uses leftover, homemade biscuits that have been split, buttered and toasted... add some dried peaches cut into small pieces, the plumped cranberries, toasted nuts and usually a chopped apple.

Although it takes more time, I recommend toasting nuts and seeds in the oven on a dry baking sheet, rather than in a pan on the stove top, because they cook more evenly.

At the airport on the way back to Chicago, I ordered a yummy cup of oatmeal with berries, raisins, dried cherries and nuts.

Add any mix - ins like chocolate chips, dried fruit, nuts, and mix on low until combined.

It makes a very comfy, cozy whole grain breakfast and can be dressed up with fruit, fresh or dried, nuts, seeds — whatever you love on top of your oatmeal, you'll love here.

You can dry the nut pulp and sprinkle it on salads, pasta, etc..

Use whatever nuts or dried fruit you like or have on hand.

One afternooon I had dried goji berries and roasted nuts over a Chobani mango fruit - on - the - bottom yogurt cup.

1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew nuts in a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portions.

1 package Chive Linguine 1 Jar Bruschetta 1 wedge Brie 1/3 cup Dry Roasted Pine Nuts Cook Linguine according to directions on the bag and refrigerate to chill.

1 container of vegan ricotta (I prefer Kite Hill) 1 tablespoon of raw cacao powder 2 tablespoons of maples syrup 1/2 teaspoon of vanilla Depending on how dry or moist your ricotta is — I added a few tablespoons of nut - based milk to achieve the consistency I was looking for.

Spread pine nuts in a dry skillet and toast them on a medium burner until they become lightly toasted.

Evenly sprinkle the nuts, apricots, dried cherries and pepitas on top.

Ingredients: 2 pieces salmon lemon 2 cloves garlic, crushed fresh or dried herbs pinch of salt olive oil (spray can) Veggies on side: medium red onion medium zucchini cup spinach leaves baby broccoli 2 bunches baby pak choy seeds (pepitas, sunflower kernels) pine nuts Instructions: Preheat oven to 200 °C.