Sentences with phrase «flaked almonds in»

I think I will be like you to arranging flaked almonds in intricate patterns as it will have a better spread!

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.

Not exact matches

In the same pan (but without the almonds) add 4 tablespoons of olive oil, crushed garlic and chilli flakes.

Place the coriander, mango, flaked almonds, raisins and 2 tablespoons of desiccated coconut with the potatoes in a large salad bowl.

Decorate with flaked almond pieces in a flower shape.

I used a wide variety of toppings, including: India Tree nature's colors sugar sprinkles in marigold, dried cranberries, dried tart cherries, salted almonds, and trail mix with nuts, dried fruit, seeds, flaked coconut, and dark chocolate chips.

Our 6 ″ diameter cable conveyors are commonly used to convey breakfast flakes, rice puffs, in - shell walnuts, almonds, pistachios, whole bean roasted coffee and high - density powders and resins.

* 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.

old fashioned oats, almond milk, blueberries, maybe some yummy healthy chia seeds, coconut flakes and I like to add a little cinnamon but in your case maybe I'd skip that!

TRAIL MIX: I make my own very simply by mixing together my favourite nuts and seeds — cashews, almonds, pecans, coconut flakes, and then adding some dried fruit in too: raisins, figs, and dates.

In a big bowl, mix together the oat, almonds, flaxseed, sunflower seeds, coconut flakes, and 1/2 teaspoon salt.

If using sprinkle the flaked almond on top and bake in the oven for a further 15 minutes.

I found your recipe in your cook book - Squeezed out the juice of 1/2 cup of pineapple, substituted 3/4 Cup Coconut Flakes for 1/2 Cup of Almond Flour.

Arrange nuts in a single layer on a heavy baking sheet, and bake at 350 ° for as little as two minutes for flaked coconut to five or more minutes (for dense nuts like almonds); shake the pan or stir frequently so the nuts toast evenly — they tend to brown on the bottom more quickly.

Stir in the oats, almonds, coconut flakes, and dried cherries until mixture is evenly coated.

Oats, almonds, and coconut flakes are sweetened with brown sugar and maple sugar before toasting in the oven.

In a large bowl, combine oats, coconut flakes and almonds.

While cooking, add 1/3 cup toasted almonds, 1 package (ripe) cherry tomatoes, 12 basil leaves and 1 peeled crushed garlic clove in food processor with a little olive oil and chili flake and S&P.

2T extra virgin olive oil 2 medium zucchini 1T lemon juice small handful basil, leaves picked and torn small handful flaked almonds, toasted 4 ounces of tin sardines in olive oil, drained

In a large bowl, combine: almond meal, pecans, quinoa flakes, pumpkin seeds, hemp seeds, sunflower seeds, caraway seeds, psyllium powder, mesquite, salt, cinnamon, cardamom, and yeast.

In a large bowl, add the oats, walnuts, quinoa flakes, coconut chips, almonds, sunflower seeds, 3 tbsp maple syrup (reserve one tbsp), maple flakes and cinnamon.

-- 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

1/2 cup quinoa 1 1/2 cups unsweetened coconut or almond milk in carton 2 Tbsp unsweetened cocoa powder 2 tsp natural sugar, such as coconut sugar, erythritol, or xylitol Toppings of your choice (I used cinnamon, walnuts, coconut flakes, and raspberries)

Blend oats, coconut, quinoa flakes, almonds, and mesquite flour in a large bowl.

In a large bowl combine coconut flakes, almonds, nuts and seeds.

In bowl, combine cereal (if using the purple corn flakes, make sure to crush them lightly first), peanut butter, honey, chia seeds and almonds.

In a large bowl, combine the rolled oats, slivered almonds, coconut flakes, and salt and whisk or toss together well.

I used almond pulp one day after making almond milk, added some herbs and cayenne pepper and I even added sesame seeds and also Sushi Nori flakes for extra nutritional value I think that the important thing is to squeeze the pulp during milking as much as possible so that there is minimum water in it (It was the first time I made my own almond milk and initially, I only used a sieve.

In a bowl, combine muesli, chia seeds, sliced almonds, coconut flakes, and cinnamon in a bowIn a bowl, combine muesli, chia seeds, sliced almonds, coconut flakes, and cinnamon in a bowin a bowl.

In a food processor, combine the tofu, unsweetened almond milk, nutritional yeast, mustard, soy sauce, turmeric and red pepper flakes.

I changed it up a bit though using desiccated coconut instead of ground almonds in the cream and also sprinkling on some flaked coconut near the end of the baking (cos coconut burns.

Roll the edges of the quinoa cakes in the flaked almonds to coat.

In a large bowl, combine barley and oat flakes, hemp seeds, coconut, almonds, cinnamon, nutmeg, and salt, and stir until well combined.

Hopefully with a big cold glass of almond milk or a dandy blend latte Can't wait to try the cupcakes, I used to make some along time ago and put large flakes of coconut in them, super yum!

The other one was gluten free: puffed quinoa and brown rice in light clusters with coconut flakes, almonds and cranberries.

In a large bowl, place the oats, rice cereal, coconut flakes, almonds, powdered peanut butter, protein powder, and salt, and mix gently to combine well.

In a blender, pulse together walnuts, almonds, coconut flakes, sunflower seeds, pumpkin seeds, chia seeds, hemp seeds, dates, goji berries, and dried passion fruit pieces.

Sprinkle the flaked almonds over the top and lightly press them in.

I made these with my three year old daughter using half sunflower seeds and half flaked almonds, cacao and dark chocolate chips then rolled in desiccated coconut.

Stir the almond milk, nutritional yeast flakes, tamari, mustard, turmeric, red pepper (chilli) flakes, and salt together in a bowl.

An overnight soak in apricot - almond custard creates a meltingly soft, creamy interior for this baked French toast dish, while the corn flake crumb topping offers a crisp contrast.

Stir in coconut flour, coconut flakes and almonds, let batter rest for 4 - 5 minutes to allow it to thicken slightly.

Farm - fresh greens bean are layered with sautéed mushrooms and a creamy walnut sauce and topped with crispy baked red onions tossed in quinoa flakes and almonds.

Combine the corn flakes and almond milk in a large cup or bowl and stir, then allow it to soak for 20 minutes.

I had no almond milk ready, so I used unsweetened coco milk instead, replaced half the rolled oats (grinded in a coffee grinder) with homemade almond flour and lined my dish with coco flakes instead of parchment paper.

In a blender, process the coconut butter, cashew butter (almond butter will work as well), water, dates, cilantro, garlic, red pepper flakes, cayenne, lime juice, salt and pepper.

Stir in quinoa flakes, almond meal, salt, baking powder, cinnamon, and ginger.

Sprinkle with extra flaked almonds and bake in the over for 12 - 15 minutes.

In a medium bowl, combine flax, almond flour, baking powder, rosemary, chili flakes and half of the salt.

Then stir in the almond butter, toasted almond slices, and toasted coconut flakes.