Roast the almond
flakes in a dry pan until golden - brown and sprinkle them with the sugar and cinnamon onto the baked cake.
Not exact matches
Sauté them
in a frying
pan with olive oil,
dried mixed herbs, chilli
flakes and salt, adding
in the pumpkin seeds as they begin to brown.
In a large
pan, gently heat olive oil, thinly sliced garlic and
dried chilli
flakes.
vegetable oil 1 onions (peeled and chopped) 2 red and yellow or green peppers (cored and chopped) 1 clove garlic (peeled and chopped) 3 large tomatoes peeled, seeded and chopped or 3/4 tin of ready peeled and chopped tomatoes
Dried Chilli
flakes (traditionally they use a regional piment called Piment D'esplettes which is delicious but any chilli
flakes are fine to add to your taste) 1 sprig of thyme salt and pepper Method: Heat the oil
in a fying
pan and add the onions, cooking them on a low to medium heat until softened.
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».
My fav flavours for broccoli / broccolinni is loads of fresh garlic heated
in the
pan with chilli
flakes and
dried basil leaves.
If using coconut
flakes, toast them
in a
dry pan on medium - high heat while stirring regularly until fragrant and light golden brown
in color.
Toast the coconut
flakes and cashews
in a
dry frying
pan on low heat, browning them slowly and stirring often.