I add 1 cup finely
ground walnuts for some extra protein for my kids, and they can't taste a difference.
Hi Tim, just wondering, as I am allergic to nuts (but can eat almonds), whether I could substitute
ground walnuts for ground almonds.
A lot of the recipes call for specialty ingredients like nutritional yeast, which gives the chessy flavor to the faux Parmesan topping along with
ground walnut for crumble.
Not exact matches
Here, however, toasted
ground walnuts add to the fray
for a decadent but light Passover finale.
Grind walnuts in a blender or a food processor
for about a minute.
For a healthy pie crust what about making your own out of whole foods: In a food processor (so much for whole foods:) grind up some walnuts, or pecans as noted abo
For a healthy pie crust what about making your own out of whole foods: In a food processor (so much
for whole foods:) grind up some walnuts, or pecans as noted abo
for whole foods:)
grind up some
walnuts, or pecans as noted above.
1/2 cup of almonds 1/2 cup of
walnuts 1/2 cup of cashews 1 tbl maple syrup or 1 pitted Medjool dat 1 tbl of raw cacao powder (you can add up to 2
for a more intense flavor) 1 tsp of
ground cinnamon 1 pinch of salt (I used pink Himalayan) 3 cups of purified water
These rich little treats look picturesque when wrapped up together (see some of our tips
for eco-friendly packing) but the real joy comes in devouring the full - bodied fruity flavors: each truffle is made with ripe Medjool dates, juicy strawberries, and unsweetened coconut flakes and then covered in crushed
walnuts, cacao powder, and
ground cinnamon, which helps to hold them together and provide a slightly firm texture.
Walnuts ground into flour make the perfect nutty base
for these Walnut Ginger Cookies that taste just like gingersnaps.
fine salt 3 large eggs at room temperature 100 grams (3/4 cup) all - purpose flour (see notes
for gluten free version) 50 grams
ground walnuts 1 large ripe banana, cut into cubes
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
-- soak them in warm water
for about quarter of an hour or so and it'll soften them up a treat, and you can use the water
for binding I'm about to make these with a slight twist of
ground almonds rather than
walnuts.
3/4 cup French green lentils 1/2 of a small yellow onion, chopped 1 celery stalk, chopped 1 - 2 cloves garlic, chopped 2 tablespoons Champagne vinegar 1 tablespoon fresh lemon juice 1 tablespoon Dijon mustard 1 tablespoon finely chopped shallot 1/4 cup olive oil 2 tablespoons
walnut oil (optional) 1/4 cup chopped fresh parsley 4 -4-oz salmon fillets Salt and freshly
ground pepper Frisée lettuce
for serving
For the Streusel Topping: 1 1/2 cups chopped
walnuts 1/3 cup all - purpose flour 1/4 cup dark brown sugar 1/2 teaspoon
ground cinnamon 4 tablespoons butter
I added toasted
walnuts and subbed in raw cashew, lemon, salt, and
ground pepper
for the goat cheese, to make this vegan.
3 cups water, or skim milk 1 cup Old World Cereal, Old World Cereal from Blue Bird Grain Farms — See Notes
for using Steel Cut Oats 1/8 teaspoon kosher salt 1/2 cup fruit, see notes dried fruits 1/4 teaspoon
ground cinnamon 1/4 teaspoon vanilla extract 1 teaspoon honey 4 ounces
walnuts, chopped
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
Filling (adapted from Raw Food / Real World) 3 medium onions — sliced thinly juice of 1 lemon 1/4 cup nama shoyu 1/2 cup brown rice vinegar 1/4 cup Jerusalem artichoke syrup OR raw agave syrup 3 cups
walnuts — soaked
for about 2 hours 1 clove garlic — coarsely chopped sea salt and freshly
ground black pepper — to taste 1 small red chili pepper
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
1/4 ounce marijuana flower tops, deseeded (available from medical marijuana facilities) 1 cup minced dates 1/2 cup raisins 1/4 cup
ground walnuts 1/4 cup
ground almonds 1 teaspoon
ground nutmeg 1 teaspoon anise seed 1 teaspoon
ground ginger 1 teaspoon
ground cinnamon 1/2 cup honey 1/2 cup orange flower water, or substitute any flower - flavored water 2 teaspoons ghee, recipe here Sesame seeds
for garnish
My subs were: blanched almonds
for the
walnuts, spelt flour
for the buckwheat / arrowroot,
ground ginger
for the cardamom and honey
for the dates.
1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5
for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp
ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped
walnuts or vegan chocolate chips
1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup olive oil, plus extra
for brushing 1/4 teaspoon salt, plus more to taste Freshly
ground black pepper, to taste 1/2 cup fresh flat - leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or
walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh ginger, peeled and minced Zest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice ⅛ teaspoon
ground chili pepper of choice
Sometimes I make a filling of butter, sugar and
ground poppy seeds or
walnuts,
for my daughters, as they really enjoy them
3 cups all - purpose flour, plus more
for pan 1 teaspoon baking soda 1 teaspoon
ground cinnamon 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, melted and cooled 2 teaspoons pure vanilla extract 2 cups sugar 3 large eggs 2 cups mashed ripe banana (about 3 large) 1 can (8 ounces) crushed pineapple, drained 1 cup chopped
walnuts or pecans 1 cup unsweetened desiccated coconut (locally at Jungle Jim's or Trader Joe's)
Of course I don't use lamb or beef
for mine and instead made my own «meat» from
ground mushrooms and
walnuts.
16 oz gluten - free rolled oats (extra thick or regular)(half a bag) 1/4 cup and 2 Tbsp raw almonds, soaked overnight or
for 10 - 12 hours 1/4 cup
walnuts, soaked
for 4 hours 1/4 cup raw pumpkin seeds, soaked
for 6 hours 1/4 cup raw sunflower seeds, soaked
for 6 hours 1/2 cup unsweetened coconut flakes 1/3 cup extra-virgin, cold - pressed olive oil 3 Tbsp liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 2 1/4 tsp
ground cinnamon 3/4 tsp
ground nutmeg 3/4 tsp
ground cloves 2/3 — 1 1/2 cups dried fruits / freeze - dried fruits
Ingredients 32 oz gluten - free rolled oats (extra thick or regular) 3/4 cup raw almonds, soaked overnight or
for 10 - 12 hours 1/2 cup
walnuts, soaked
for 4 hours 1/2 cup raw pumpkin seeds, soaked
for 6 hours 1/2 cup raw sunflower seeds, soaked
for 6 hours 1 cup unsweetened coconut flakes 2/3 cup extra-virgin, cold - pressed olive oil 1/3 cup liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 1 1/2 Tbsp
ground cinnamon 1/2 Tbsp
ground nutmeg 1/2 Tbsp
ground cloves 1 1/2 — 3 cups dried fruits / freeze - dried fruits
-- 2 cups peanuts Sudanese peanuts — 1/2 cup
walnuts — 2 cups pitted dates
for 15 - 20 min (soaked in Chai tea or another tea of choice or simply warm water)-- 1/2 cup dried apricots
for 15 - 20 min (soaked in tea / hot water)-- 1/4 cup raw sesame seeds (dry toasted in skillet)-- 1 tbsp cinnamon — 2 tsp cacao — 2 tsp
ground coffee
I substitute
ground almonds or
walnuts for the bread crumbs - works perfectly.
Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons
ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar
for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon
ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped
walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar
for brushing the cake (about 1/4 cup)
The recipe calls
for ground almonds, baking powder, cinnamon,
ground cloves, nutmeg, salt,
walnuts, raisins or tart cherries, pumpkin puree, eggs, almond milk, maple syrup or honey and vanilla extract.
3 cups all - purpose flour, plus more
for pans Non-dairy margarine
for pans 1 teaspoon baking soda 1 teaspoon
ground cinnamon 1/2 teaspoon salt 1 cup vegetable oil 2 teaspoons pure vanilla extract 2 cups sugar Egg replacer
for three large eggs 3 cups mashed ripe banana (about 3 large bananas) 1 8 - ounce can crushed pineapple, drained 1 cup chopped
walnuts or pecans 1 cup desiccated coconut, unsweetened Frosting 8 - ounce tub Tofutti cream cheese, softened 1/2 cup Earth Balance or other non-dairy margarine, softened 1 teaspoon vanilla 1 pound confectioner's sugar
* 1/2 cup
walnuts, lightly toasted in a 350 degree F. oven
for 5 to 10 minutes (until they are fragrant and starting to brown), then cooled and coarsely chopped * 1/2 cup green olives, coarsely chopped * 1/4 cup chopped cilantro (or parsley) * 1/8 teaspoon Aleppo pepper * 1/2 cup fresh pomegranate seeds * 2 teaspoons fresh lemon juice * 1 1/2 tablespoons extra-virgin olive oil * sea salt and fresh -
ground black pepper
6 egg yolks, lightly beaten 2/3 cup sour cream 1 teaspoon pure vanilla extract 1 2/3 cups sifted cake flour 1/3 cup unsalted roasted pistachios, finely
ground 1 cup superfine sugar 1 (3 1/2 ounce) package Jell - O instant pistachio pudding mix 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 12 tablespoons unsalted butter, softened to a cool room temperature 1 tablespoon almond extract or 1 tablespoon
walnut oil powdered sugar
for dusting
1 cup plain or unsweetened coconut milk (or other milk of choice) 2 cups sliced carrots (about 4 slim carrots) 1 cup frozen mango 1 tablespoon chopped toasted
walnuts 2 tablespoons coconut flakes plus more
for topping
Ground cinnamon, nutmeg and ginger to taste Maple syrup to taste (optional)
I substituted pecans and
walnuts for the hazelnuts and a chocolate / coffee liquor
for the Frangelico and next time I will not
grind the nuts as fine.
1 teaspoon extra-virgin olive oil 3 spicy or sweet Italian chicken sausage links, thinly sliced 1/2 cup sun - dried tomatoes olive oil, drained, patted dry, and thinly sliced
For the pesto: 3 packed cups baby arugula 1/3 cup fresh basil leaves 1/3 cup raw
walnuts 3 garlic cloves, peeled and smashed Juice of 1/2 lemon 1/4 teaspoon kosher salt 1/4 teaspoon freshly
ground black pepper 2 ounces goat cheese 2 tablespoons extra-virgin olive oil (You can also use the oil from the sun - dried tomato jar if you're feeling fancy.)
Healthy Food Processor Carrot Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1 cup
walnut halves 3/4 cup packed light brown sugar 1 cup quick - cooking rolled oats 1 cup unbleached organic all - purpose flour 1/2 cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking powder 1 teaspoon
ground cinnamon 1 teaspoons pumpkin spice or 1/2 tsp
ground ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2 cup milk (I used unsweetened almond milk) 1/2 cup neutral oil (I used avocado oil) or olive oil, more
for pan 2 large eggs 2 teaspoons vanilla extract 1/2 cup raisins
As with
ground pecans,
ground walnuts may be useful
for almond - allergic individuals.
1.5 flax eggs (1.5 tablespoon of flax or flax and chia (
ground) meal mixed with 4 tablespoons of water) 1 very ripe banana 1/4 cup coconut oil 1/4 cup maple syrup (agave would work as well) 1 medium pear (grated with skin on) and place in a small colander and remove most of the water 1/2 tsp sea salt 1.5 tsp baking soda 1 tsp
ground cinnamon 1/2 c + 2 tablespoons almond or cashew milk 2 carrots, grated 2/3 cup gluten free rolled oats 1/2 cup almond meal 1 cup gluten free flour (I used Bob's Redmill)
Walnuts for topping (optional)
Get your omega - 3s from
ground flaxseeds and
walnuts, and drink fortified nondairy milks or orange juice
for a healthy dose of calcium and vitamins D and B12.
For the grain - free carrot cake: 1) 2 eggs 2) 1 cup of brown sugar 3) 3/4 cup of coconut oil, melted 4) 2 cups of almond meal 5) 1 teaspoon of
ground cinnamon 6) 1/2 teaspoon of salt 7) 1 cup of freshly shredded carrots 8) 1 cup of chopped
walnuts
1/4 Cup Wheat Bran 1/4 Cup Vanilla NonFat Greek Yogurt 2 Eggs 2 Tablespoons Coconut Oil, Melted 3 Tablespoons Pure Maple Syrup 1 Tablespoon Honey 3 Medium Bananas, Mashed 1 Tablespoon Lemon Juice 1/2 Cup Raisins 1 Cup Whole Wheat Pastry Flour, Sifted 1/2 Cup Wheat Germ 1/2 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 1 Teaspoon
Ground Cinnamon 1/2 Teaspoon
Ground Nutmeg 1/2 Cup
Walnuts, Coarsely Chopped Oats, Nuts or Sunflower Seeds
For Garnish
7) Once cooked, let the cake cool
for at least an hour, then chill it in the fridge
for at least one hour before slicing 8) To serve, sift
ground cinnamon over a slice of honey ricotta cake, and garnish with
walnuts
1) 2.2 pounds of ricotta cheese 2) 1 cup of honey 3) 3/4 cup of sugar 4) 6 eggs 5) 1/2 teaspoon of
ground cinnamon 6) 3 tablespoons of tapioca flour / arrowroot flour 7) 1/3 teaspoon of baking powder 8) Ground cinnamon and walnuts, for g
ground cinnamon 6) 3 tablespoons of tapioca flour / arrowroot flour 7) 1/3 teaspoon of baking powder 8)
Ground cinnamon and walnuts, for g
Ground cinnamon and
walnuts,
for garnish
Ingredients 4 cups all - purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon
ground cinnamon 1 1/2 cups (3 sticks) butter, softened 1 1/4 cups granulated sugar 1 1/4 cups packed brown sugar 2 large eggs 1 tablespoon vanilla extract 3/4 cup milk chocolate chips 3/4 cup semi-sweet chocolate chips 3/4 cup white chocolate chips 1 cup chopped
walnuts or pecans (optional, if not using, add more chips) Sea salt (
for sprinkling)
1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) 2) In a large bowl, cream together the eggs with sugar 3) Sift in the almond meal,
ground cinnamon, and salt 4) Mix in coconut oil, until you get a homogenous batter 5) Add in shredded carrots and chopped
walnuts and mix till combined 6) Pour batter in a parchment - paper lined greased loaf pan and bake
for 40 - 50 minutes, or until a toothpick inserted in the middle comes out clean.
3/4 cup (150 grams) brown sugar, packed 1/2 cup (120 mL) vegetable oil 2 large eggs 1 teaspoon vanilla extract 1 1/2 teaspoons
ground cinnamon 1/2 teaspoon
ground nutmeg 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (120 grams) all - purpose flour 1 cup (120 grams) whole wheat flour 1/2 cup (125 mL) milk 1 1/2 cups (150 grams) peeled, shredded carrots 1/3 cup (53 grams) raisins 1/4 cup (30 grams) coconut flakes 1/2 cup (60 grams) chopped
walnuts, plus extra
for topping 1 tablespoon demerara or raw sugar, optional
1 cup all - purpose flour plus more
for pan 3/4 cup cake flour 1-1/2 teaspoons baking soda 1/2 teaspoon kosher salt 1/4 teaspoon
ground cinnamon 1/4 teaspoon
ground ginger 1/8 teaspoon
ground cloves 3/4 cup (1-1/2 sticks) unsalted butter at room temperature plus more
for pan 1-1/2 cups granulated sugar 2 large eggs 4 cups peeled, cored and chopped Gala apples (2 to 3 apples) 1 cup
walnuts, chopped Confectioners» sugar
for dusting