You could use toasted
flaked almonds if you don't like such a big crunch.
Top with
flaked almonds if desired.
Not exact matches
Crust 1 cup
almonds — soaked overnight 1/2 cup cashews — soaked for 4 hours 1/4 cup coconut
flakes 1/2 cup soft dates — pitted, more
if needed 1 teaspoon vanilla extract pinch of sea salt
You can sub the hazelnuts for chopped
almonds or,
if you want to make the bars nut - free, with coconut
flakes or seeds.
The recipe calls for milk of your choice, such as
almond or soy, frozen strawberries, banana, ice cubes, protein powder, agave nectar (but you can substitute with honey or maple syrup
if you're not a fan of agave), and toppings, such as berries, banana, granola and coconut
flakes.
* You can substitute in quinoa or buckwheat
flakes instead of the oats, or even
almond flour
if you wish to have a grain - free, paleo friendly version of these bliss balls.
Also, I know this is a touch weird, but I think
if one were really fond of that junky cereal corn
flakes, that these coconut
flakes with some
almond milk would be stellar.
Add the salt and red pepper
flakes to the
almond meal (or gluten - free flour
if using) and stir to combine.
If you are one of these people then substitute an extra tablespoon of gluten - free flour, ground
almonds and add 2 or 3 tablespoons of
flaked almonds for a nice crunch.
1 cup
almonds 1/2 cup macadamia nuts + extra for topping 1 cup medjool dates, pitted 1/2 cup coconut
flakes + 2 tablespoons warm water,
if needed + coconut oil for greasing
Scrape the batter into the prepared pan and,
if desired, decorate the top of the cake with sliced or
flaked almonds.
I wonder
if it would work
if I substituted chopped pecans or maybe
almonds instead of the
flaked coconut, since my wife doesn't care for the texture of coconut...
If using sprinkle the
flaked almond on top and bake in the oven for a further 15 minutes.
Coconut
Almond Granola Recipe 2 cups old - fashioned rolled oats (gluten - free,
if needed) 2 cups organic unsweetened coconut
flakes 1 cup raw
almonds, coarsely chopped 1/4 cup pure maple syrup 2 tablespoons melted virgin coconut oil 1/8 teaspoon kosher salt or fine sea salt
In bowl, combine cereal (
if using the purple corn
flakes, make sure to crush them lightly first), peanut butter, honey, chia seeds and
almonds.
I have been known to spend ages arranging
flaked almonds in intricate patterns, but to be honest, it looks just as nice
if you scatter them willy - nilly.
1/4 cup unflavoured whey protein 1/4 cup ground
almonds (plus a bit extra,
if you need to dry out the mix later) 1tbsp high protein nuts n more white chocolate peanut butter 1tbsp coconut flour 1 - 2caps valencian orange oil (mine came from Asda) 1 - 2tbsp water (add a little at a time so that the mix doesn't get too wet & sticky) 7 drops vanilla flavdrops zest of half an orange 50g white chocolate 6
flaked almonds
* 1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped
if large (try an equal mix of sliced
almonds, cashews and pecans) * 3/4 cup (65 g)
flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
* 4 ounces (dry) Dreamfields Rotini * 2 tablespoons olive oil * 1 cup freshly shelled snap peas (or use organic, frozen peas) * 1 large or 2 small shallots, minced * 1 cup chopped organic broccoli * 1/2 cup loosely packed, fresh basil, chopped * 1/4 cup fresh goat cheese, crumbled, plus more,
if desired, for garnish * crushed red pepper
flakes - to taste * lightly toasted pine nuts for garnish (or use chopped toasted
almonds)- to taste (I used about 1 1/2 tablespoons) * olive oil for drizzling the finished dish - optional * sea salt to taste - optional
If using any toppings that require toasting, spread them on a baking sheet and toast until golden - about 4 - 6 minutes for the sliced
almonds, 1 - 2 minutes for the coconut
flakes, and 3 - 4 minutes for the pepitas.
Sprinkle the
flaked almonds over the top and dust with a little extra cinnamon
if desired.
If you are looking for more ways to use up leftover pumpkin flesh after carving them, check out this Pumpkin Fruit Cake or Curried Pumpkin Soup by Camilla, Roasted Pumpkin Hummus by Helen, Creamy Pumpkin Soup with Toasted
Almond Flakes, Cream of Roasted Pumpkin & Sweet Potato Soup with Parmesan Crisps or Halloween Pumpkin Soup with Milk we previously made.
1 tbsp olive oil 2 cloves garlic, minced 1 large onion, chopped 1/2 cup uncooked quinoa, rinsed 1/2 tsp Aleppo chili
flakes, or to taste (this was not spicy at all) 1 1/2 tsp dried oregano 1 1/2 tsp dried basil 1 tsp ground cumin 1/2 tsp sweet paprika 1/2 pound waxy red potatoes (ie New potatoes)-- around 4 small ones, cleaned and cut in small dice 2 - 3 cups corn kernels 1.5 cups cooked baby lima beans, drained and rinsed
if canned 4 cups water or vegetable broth 2 plum tomatoes, chopped in small dice 1/3 cup unsweetened
almond milk (or dairy substitute of choice) 1 tbsp red wine vinegar 1/2 tsp salt, or to taste
Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax seed in 3 tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup toasted coconut
flakes (45 g) 1/2 cup
almonds / hazelnuts, chopped (75 g) 1/2 cup chopped pistachio (50 g) hold back 1/3 of it to top with 1/2 cup cranberries (50 g) 2 tbsp sesame seeds / poppy seeds Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2 cup white chocolate (50 g)
if vegan use a vegan chocolate or leave out 1 tsp coconut oil A generous pinch of flaky sea salt
Add some berries,
flaked almonds and
if you want, a little extra maple syrup.
MY FAVORITE COMBINATIONS
Almonds + cacao nibs + sea salt
flakes Crushed coffee beans + cacao nibs (or
flaked coconut) Dehydrated raspberries (crushed) +
flaked coconut Dry roasted peanuts (chopped) +
flaked coconut + sea salt
flakes An assortment of roughly chopped nuts + sea salt
flakes And
if you want to go crazy: pretzel pieces, potato chips, sprinkles, etc..
If desired, garnish the cups with slivered
almonds, unsweetened coconut
flakes, or flaky sea salt.
for the granola 1 cup / 90 g oat
flakes — gluten - free
if needed 1 cup / 165 g raw buckwheat 1/2 cup / 75 g
almonds, chopped 1 tbsp chia seeds 1 pinch of salt 1/4 cup / 20 g cacao powder 1/4 cup / 60 ml coconut oil, melted 1/4 cup / 60 ml maple syrup
I love veggie sticks and hummus, celery and
almond butter, kale chips are awesome, dehydrated raw veggies crackers, sundried raw coconut
flakes, gogi berries, cacao nibs, (use the last 3 like a trail mix) and seeds and nuts (soaked
if you can).
Sprinkle with chocolate chunks, chopped
almonds, and sea salt
flakes (
if desired).
85g (approx 3 oz) butter (unsalted) 1 red pepper, cut into strips 225g (approx 8 oz) mushrooms, sliced 2 cloves garlic, crushed 2 red onions, chopped 225g (approx 8 oz) Arborio rice 1 tsp turmeric 600 ml (approx 2 1/2 cups) water 175g (approx 6 oz) frozen peas 3 ripe tomatoes, skinned and chopped 30g (approx 1 1/2 oz) toasted
flaked almonds (note from editor — you may wish to omit this ingredient for younger babies) 50g (approx 2 oz) grated (low salt
if possible) cheddar 2 tbsp chopped fresh parsley
For the topping I used toasted
almond flakes -
if you are allergic to nuts, try sunflower seeds or pumpkin seeds instead.
Ingredients 1.5 cups
almond flour 1/4 cup ground flax (use coconut flour or buckwheat flour
if you want them denser / harder, rather than soft and chewy) 1/2 cup xylitol or monkfruit 1/4 teaspoon sea salt 1/2 teaspoon baking soda 1/2 cup coconut oil, warmed 2 eggs 1 Tablespoon vanilla 1/2 cup unsweetened coconut
flakes 1/2 cup chocolate chips, 70 % cocoa or higher Combine dry ingredients in food processor.
Combine chopped nuts, seeds, coconut
flakes, protein powder,
almond flour, spices, salt and sweetener (
if dry) in a bowl.
My quick go to is to put nuts seeds and coconut
flakes in my bowl with some cinnamon and liquid stevia
if I feel like it, stir in a little coconut oil and add cold cream or
almond milk.
Combine chopped nuts, seeds, coconut
flakes, protein powder,
almond flour, spices, salt and sweetener (
if dry) in bowl.
Add in
almond milk, cream, seasoned salt, pepper and red pepper
flakes (and coffee,
if you're using it) and stir well.
If we're craving a little dessert, we can always dish up a little yogurt and add fun toppings like chocolate chips,
almond butter, cinnamon, honey, fruit or even coconut
flakes for crunch.
If you are missing your cereal, try oven - roasted coconut flakes with cinnamon and eat them with coconut milk, almond milk or pouring cream (if you use pouring cream, you will need to add some water
If you are missing your cereal, try oven - roasted coconut
flakes with cinnamon and eat them with coconut milk,
almond milk or pouring cream (
if you use pouring cream, you will need to add some water
if you use pouring cream, you will need to add some water).
If it is too wet or oily, add in more
almond flour and coconut
flakes until proper consistency is achieved.
In a small bowl, combine quinoa
flakes, oats, chia seeds, cinnamon, syrup (
if using) and
almond milk.
Pour into two glasses, and top with whipped cream, and a sprinkling of coconut
flakes, slivered
almonds and a drizzle of chocolate syrup
if desired.