Sentences with phrase «ground nuts for»

Add ground nuts for variety and crunch.

Grind nuts for the filling in a food processor until you get a coarse crumb.

Not exact matches

Otherwise, we run the risk of becoming a developed, civilized nation, super power that is a breeding ground for haters and paranoid nut cases such as the terrorist Anders Behring Breivik (the Norwegian terrorist) in this ever shrinking, increasingly global world.

And one more question: I don't have a blender yet, but I'm about to buy something like that: http://www.sencor.eu/stick-blender/shb-4360 It works on 800w, so I hope it'd be good for blend nuts, grind, make almond butter and other stuff... based on your experimences with food processors, do you think it worths buying?

With a nut allergy what would you recommend swapping out the ground almond for, to try and get the same consistency?

For all your recipes, do you think I could crush the nuts by hand (in a cloth with a rolling pin) to grind the nuts, or do they need to be a fine powder?

Hi Ella, I'm allergic to almonds, could I substitute them for coconut flour perhaps or another nut, though maybe hard to find other ground nuts?

Do you have any recommendations for substitutes for nut meal, nut flour or ground nuts, as they are used in recipes like this?

I switched the recipe a bit as I didn't have pine nuts or coriander leaves so I put in 1/2 tsp of ground coriander and I was going to toast pumpkin seeds for an added crunch, but I forgot to make them.

And for smoothies yes thats all I have for breakfast, I make big ones though, normally with two bananas as the base and then lots of other fruit, some spinach or kale, dates and then a mixture of some nuts / seeds / super-foods, either chia seeds, ground flaxseeds, hemp protein, spirulina, maca, oats, almond butter etc..

Is it possible to make these without ground almonds for people with nut allergies?

Hi Ella, my husband is allergic to nuts, can you recommend a substitute for the ground almonds please?

I buy nuts already ground / chopped, seeds can be crushed in a pestle and mortar, and with dates (or other dried fruit) they can be chopped small, gently heated in a pan with a splash of water, and then they're soft enough for a stick blender!

I used my favourite gluten - free flours, almond and oat, ground from whole nuts and grains in my Froothie blender, and coconut oil and coconut sugar for the least - processed options.

Evidently I ground all the flours and nuts myself also for this gingerbread recipe.

Mushrooms are a great replacement for meat, and if you want to reproduce the ground meat texture, adding nuts will help you do the trick.

Also, as a sidenote, Americans tend to use the word «Torte» for any type of European - style cake that contains little or no flour, although sometimes containing ground nuts or breadcrumbs.

FOR LAMB MEATBALLS (KEFTA) 2 slices firm white sandwich bread, torn into small pieces 1 small onion, finely chopped (about 1 cup) 1/4 cup loosely packed fresh parsley leaves 1/4 cup loosely packed fresh cilantro leaves (omitted, I just increased the parsley) 1 pound ground lamb 1 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon cayenne 1/4 teaspoon cinnamon 1/4 teaspoon black pepper 1/3 cup pine nuts, toasted and finely chopped (omitted because I forgot to buy them!)

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.

As opposed to hazelnut butter, where you need to use a food processor for a good few minutes to macerate the nuts to release their oils, chestnuts grind to no more than a powder due to their comparatively low oil content.

I'm having trouble using flax — is there a substitute for that — a different ground nut?

3 cups freshly ground or sprouted flour (buy sprouted flour here, make sprouted flour here) 1 1/2 teaspoons baking powder (buy aluminum - free baking powder here) 1 teaspoon baking soda (buy aluminum - free baking soda here) 1 1/4 teaspoons salt (buy unrefined sea salt here) 1 cup (2 sticks) butter, plus more for skillet (buy grass - fed butter here) 2 cups whole cane sugar (buy whole cane sugar here) 2 eggs 2 teaspoons good vanilla (buy organic extracts here) 3/4 cup chopped macadamia nuts, preferably soaked & dehydrated (buy soaked & dehydrated nuts here, see how to make them here) 1 1/2 cups white chocolate chips (see how to make GAPS white chocolate chips here)

3/4 cup rolled oats (quick - cooking or old - fashioned will work; instant might get a little dusty) 1/4 cup shredded or flaked unsweetened coconut 2 tablespoons pepitas, or another nut or seed of your choice 1/4 cup dark or light brown sugar (for low - to - moderate sweetness) 1/8 teaspoon ground cinnamon Few pinches sea salt 1 large egg white 2 teaspoons water (adjusted from 1 T) 2 cups (approximately 1/2 pound) walnuts, pecans or nuts that you prefer

In addition to coffee beans, the versatile grinder can be used for chopping or grinding nuts, seeds, herbs, and spices — perfect for everything from summer salads and gourmet entrees to yummy baked goods.

It also has a «grind» function for nuts, coffee beans and food prep.

Using easy - to - find, whole food ingredients that amp up flavors and nutrition, we've created over one hundred recipes that will stock pantry shelves, refrigerators and freezers: vegan milks, ice creams and butters made from a variety of nuts and seeds, home - ground flours, yummy sauces and spreads, snack foods (including a recipe for incredibly delicious vegan Pop Tarts) and an array of artisanal make - them - yourself cheeses.

For Crunchy Granola Bars, combine 1 cup finely ground nuts, 1/2 cup granulated sugar (coconut palm sugar, light brown sugar and / or white granulated sugar), 2 cups old fashioned rolled oats, 2 cups puffed rice cereal in a bowl and mix.

Also great for making fresh juices and nut butters, grinding grains into flour, emulsifying dressings and creating salsas, dips and spreads.

Hi Tim, just wondering, as I am allergic to nuts (but can eat almonds), whether I could substitute ground walnuts for ground almonds.

12 Medjool dates 12 Brazil nuts (or more for sprinkling ground up nuts) 1/4 cup dark chocolate squares (72 % or higher) OR unsweetened chocolate with 6 drops of liquid Stevia 1/4 cup hemp seeds (optional for sprinkling on top)

Just for fun, I added dried cranberries instead of raisins and then sprinkled the loaves with ground nuts.

What's in it: 3 apples (a firm apple like honey crisp or granny smith are easiest to slice with the mandolin) Ground cinnamon, to taste Pinch of salt, to taste (optional) For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia sFor the dip: 1/3 cup plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia sfor dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed

Although I've never had the issue myself, (I would describe the batter as creamy), my best recommendation to avoid the release of oil is to make sure that whatever nut butter you are working with has been fully stirred for complete integration of oil and ground nut (the oil naturally separates and if it is not completely mixed it remains that way and I suspect may runoff more easily in this state).

500 gm chicken, cut into medium pieces 1 tsp ghee 400 gm onions, thinly sliced (almost 6 medium onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2 tsp ginger paste 1 1/2 tsp garlic paste 1 tbsp coriander powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2 tbsp cashew nuts, soaked in 1/4 cup of water for 30 minutes and ground to paste 1/2 tsp garam masala Coriander leaves for garnish Salt to taste

I like nuts as crusts for tarts, see my rhubarb custard tart as an example, or cookies where the nuts are ground so the texture of the cookie remains consistent.

For the loaf — 190 g (1 cup) green lentils — 100 g (1 cup) walnuts — 60 g (1/2 cup) hazelnuts and cashew nuts — 3 ground flax seeds + 6 tablespoons water — 2 big onions, chopped — 3 cloves garlic, chopped — 120 g (1 cup) carrot, chopped — 1 medium apple, peeled and grated — 40 g (1/2 cup) oat flour — 60 g (3/4 cup) whole wheat breadcrumbs — 1 teaspoon fresh rosemary, chopped — 1 teaspoon fresh thyme, chopped — 1 teaspoon chili flakes (optional)-- 1/2 bunch parsley, chopped — salt, pepper

almond meal: also known as ground almonds; the nut is powdered to a flour - like texture, for us in baking or as a thickening agent.

for the mung bean falafel bowl 1 cup rainbow quinoa or other grain of choice — cooked sea salt — to taste 1/2 tablespoon neutral coconut oil about 20 asparagus — tough ends removed freshly ground black pepper — to taste mung bean falafel — recipe below pickled rainbow chard — recipe below large hadful baby spiach / other salad greens handful cilantro leaves / pea shoots / other microgreens tahini sauce — recipe below sesame seeds — for garnish (optional) chopped pistachios / other nuts — for garnish (optional)

Filling 1 cup fresh carrot juice 1/2 cup meat of young Thai coconut 1/2 cup Brazil nut milk OR any other nut or coconut milk 1/2 cup raw agave syrup 1/2 cup coconut butter 1/4 cup date paste 1/2 tablespoon vanilla extract 1/2 tablespoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2 cup Irish moss — soaked in hot water for at least 10 minutes

Asparagus Fries 2 tablespoons ground chia or flax seeds 4 tablespoons freshly squeezed lemon juice 2 tablespoons purified water 1 asparagus bunch — about 25 - 30 pieces 1/4 cup ground pistachio or other nuts, or pumpkin seeds 1/4 cup sesame seeds 1/4 cup nutritional yeast 2 teaspoons garlic powder 1 teaspoon salt, plus more for sprinkling (optional) 1 teaspoon coconut sugar 1/2 tablespoon cumin seeds — ground 1/4 teaspoon red pepper flakes

Making the crust: Mix nuts and dates in a blender for about a minute (it's ok if the nuts aren't completely grinded) and pour the mixture in a bowl.

Macadamia Herb Cream 2 cups macadamia OR pine nuts — soaked for 1 hour or more 1/2 cup purified water 1/4 cup Pinot Grigio 1 small shallot — peeled and chopped about 8 sage leaves 1 tablespoon thyme leaves zest of 1 lemon 1 1/2 tablespoon freshly squeezed lemon juice 1 tablespoon white truffle oil OR walnut oil pinch of ground nutmeg sea salt

Coconut - Cilantro Cream Cheese 1 cup meat of fresh young Thai coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice — chopped

Doughnuts 2 cups cashews — soaked for four hours, or more 1/2 cup Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1 cup water 1/2 cup raw honey 2 tablespoons maca powder — optional 1/4 teaspoon salt 2 tablespoons sprouted pecan butter or other nut butter / oil 2 tablespoons almonds — ground 3/4 cup flax seeds — ground

1 pound linguine 1 bunch fresh basil (reserve some leaves for garnish) 1/2 cup pine nuts 2 avocados, pitted and peeled 2 tablespoons lemon juice 3 cloves garlic 1/2 cup olive oil Sea salt Freshly ground black pepper 1 cup halved cherry tomatoes or sliced sun - dried tomatoes (optional)

for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups coconut black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1 small red chili — seeded and minced 1/4 teaspoon red pepper flakes Large handful fresh mint leaves — chopped sea salt to taste

Olive oil, as needed 1 large zucchini, diced small 1 stalk celery, chopped small 1/2 — 1 red pepper, chopped small 1/2 onion, chopped small oregano, onion powder, garlic powder, salt, pepper, thyme sprig (optional) 9 new potatoes, boiled until tender, mostly peeled, cut in large chunks Non-Dairy Basil pesto (1 cup basil leaves, 1 - 2 Tbsp pine nuts, olive oil, ground)(feta cheese for your dairy eating loved ones)

Just for fun, I added some cocoa powder to half the batter and rolled them in to braids... For some more fun, I rolled the tops in some ground up nufor fun, I added some cocoa powder to half the batter and rolled them in to braids... For some more fun, I rolled the tops in some ground up nuFor some more fun, I rolled the tops in some ground up nuts.

I saw a lot of recipes for baked pumpkins stuffed with everything from day - old bread and cheese, rice and vegetables, ground beef, more cheese, apples, herbs, nuts — basically anything you think would go well with pumpkins would be good.

Hi Yvonne, you can try ground sunflower seeds (a tip from one of my followers on Instagram), or any of these recipes for the bread base (some contain nuts): ketodietapp.com/Blog / Filter