Not exact matches
200
g digestive biscuits broken into small pieces (substitute gluten free biscuits for a gluten free version) 100
g pecan
nuts 100
g shelled
pistachio nuts 6 dates (soaked in water for a around 10 minutes before using) 120
g CHOC Chick Raw Cacao Butter 6 tbsp CHOC Chick Raw Cacao Powder 3 - 4 tbsp agave syrup, fruit syrup, maple syrup or other (add to taste) 4 - 6 drops vanilla extract
1.3 lbs (600
g) of ground lamb meat 1 oz (30
g) of shelled
pistachio nuts 6 sprigs of fresh parsley 1 egg 1 onion 2 tablespoons breadcrumbs 1 tablespoon of olive oil 1 teaspoon of ground cumin 1 teaspoon of ground cilantro 1 squeeze of lemon juice Salt and pepper
For the
pistachio filling 3/4 cup (3 oz / 8o
g) shelled
pistachio nuts 4 tablespoons superfine (caster) or granulated sugar 1 tablespoon rose water 1 tablespoon orange flower water
1 cup pesto dressing (see end note) 50
g shelled unsalted
pistachio nuts, coarsely chopped 150
g feta cheese, crumbled 1 handful raisins
Skip the essential oils & go for V E
G A N egg nog instead too... Ingredients Serves 4 - 6 4 cups
pistachio nut mylk -LCB- try my recipe at The Chalkboard Mag -RCB- 3/4 cups full fat coconut cream Bourbon or dark rum -LCB- as little as 4 oz as much as 8 oz -RCB- 1 - 3 Tbsp Royal Rose Anise syrup if you like it sweet 2 tsp nutmeg 1 tsp cloves 1 tsp sea salt Note: If using canned coconut cream, chill can, take cream from top,...
1 rounded Tbsp (10
g) ground chia seeds = 3.1
g 1 rounded Tbsp (10
g) pumpkin seeds = 3.0
g 1 rounded Tbsp (10
g)
pistachios, dry roasted = 2.6
g 1 rounded Tbsp (10
g) diced almonds, dry roasted = 2.1
g 1 rounded Tbsp (10
g) sunflower seeds = 2.1
g 1 rounded Tbsp (10
g) cashew pieces, raw = 1.8
g 1 rounded Tbsp (10
g) diced walnuts, raw = 1.5
g 1 rounded Tbsp (10
g) hazelnuts, raw = 1.5
g 1 rounded Tbsp (10
g) pine
nuts = 1.4
g 1 rounded Tbsp (10
g) diced pecans, raw = 0.9
g