Sentences with phrase «hazelnuts so»

I love hazelnuts so much, so I would love to try these.

It's nice to hear that you don't have to soak the hazelnuts so no need to plan ahead.

Take a walnut size piece of the date dough, press into the hazelnuts so they firmly cover the dough and then roll into a ball.

I didn't have hazelnuts so I skipped them.

i love hazelnuts so am excited for that flavor - and i will let you know how they work with a dairy free butter substitute as i am now GF and dairy free (they definitely seem to be triggers for my migraines, sinus issues, etc).

I didn't have hazelnuts so put in some cashews instead but they worked really well too.

I actually hate Nutella (I think its too sweet) but love hazelnuts so I cant wait to try this out with my son at home!

The only thing — I would put a little less water to blend with the hazelnuts so its more creamy.

I have not worked with hazelnuts so I can» t wait to make this healthy and delicious vegan dish.

I really do not like hazelnuts so I'm wondering if it's possible to use cashews instead?

I love the combination of chocolate and hazelnut so I created a Nutella inspired coffee drink.

I LOVE hazelnut so naturally I have to try this.

Not exact matches

I just made the almond milk and it tastes great, and it was so easy to make, but I have one question: mine is not that white in colour, just slightly more brownish (like hazelnut milk) even though I used blanched almonds.

I did today, which was so awesome!!!! My blender was broken and sent back to repair, so i had to do everything manually, from smashing the sweet potato & dates, crushing the nuts (I used hazelnut) into flour (this one was hard, so finally its more like bits...), and left out for the agave syrup (was so sweet for me already), though it was lots of work but just so great!

The earthiness of the roasted artichokes go so nicely with the crunchy, crispy kale, roasted hazelnuts and sweet raisins in this salad, all the flavours really compliment each other and bring the whole dish together.

When I was preparing the Almond Milk, I didn't want to throw out the almond rest, so I made the Nutella Recipe with those rest and add a little bit more hazelnuts.

Hi Ingrid, hazelnuts are the main ingredient in nutella so cashew nuts won't taste the same but you could try it and see how it goes.

Dear Michelle, I was just going to make this recipe however my husband is allergic to pecans (and walnuts nad hazelnuts) so I was wondering what to use instead.

Then take them out and add the hazelnuts before placing the tray back into the oven for another 8 - 10 minutes, so that the hazelnuts turn a golden brown too

To give it the special flavour we crush our hazelnuts first before tossing them with oats, maple syrup, date syrup and orange juice, so that the rich nutty taste is baked into each bite.

Chopped walnuts would be amazing, so would chopped pecans or hazelnuts!

For example, I quite wanted to create some Moroccan style recipes so I made a porridge with a rose, strawberry and raw honey cashew cream piped with hazelnuts.

I've made a variation of this using hazelnuts and cacao; it's so amazing!

Ive found as ive got older, vnormal chocolate bars give me bloating, embarrasing wind and stomach cramps, and today i tried a new snickers hazelnut bar only to be doubled up in pain so decided that was enough, Ellas recipie book has sat on my shelf and never been used, as yet, so i went to get the ingredients and made a start.

I buy mine in supermarkets or health food stores — they're really easy to find in the UK, I'm not sure where you are based so it's hard to give a specific recommendation but if I was you I would just google buy hazelnuts and then the name of wherever you are and buy them online!

So glad you loved it, adding courgettes sounds like an awesome idea and I bet hazelnut butter is so yum in the dressing toSo glad you loved it, adding courgettes sounds like an awesome idea and I bet hazelnut butter is so yum in the dressing toso yum in the dressing too!

It is perfect for the cooler weather too, and I'm so excited by your mix of buckwheat and hazelnuts in the dish.

So I present to you my latest Daring Baker's Challenge, a vanilla bean and blood orange panna cotta with orange caramel sauce and orange cardamom hazelnut dark chocolate Florentines made at the last minute.

I was struck by what a nice crust it made for cheesecake, so I started to play with it, chopping up hazelnuts and dark chocolate to go along with it.

* For a quicker, but not quite so delicious, alternative to the hazelnut cream, simply blend 1/2 C soaked cashews with 1 C water.

This chocolate lava cake recipe is rich with hazelnuts, gluten free and nondairy, so that everyone can enjoy a bite!

Hazelnut flour / meal does not absorb much liquid and so the measurements become all the more important to follow.

I didn't have arrowroot flour, so I used almond flour, and I couldn't find any dates for some reason, so I used raw honey, and I don't like nuts in brownies, so I didn't use pecans, and I didn't have any hazelnut butter and didn't want to buy any because it's expensive, so I didn't frost them, but these are fantastic even with the substitutions and without the frosting, wow.

Oh by the way I wanted to let you know that you certainly use hazelnuts to make this recipe more like the Nutella flavor, but I find that almonds are less expensive so I prefer to just use those.

so we had some hazelnuts we blended in the vitamix with filtered water to the point the vitamix got warm and filtered out the fiber with a clean handkerchief (in hindsight i could of not filtered it but i like the filtered nut milk with coffee) and mixed together, but it all lacked fiber, so we used muesli (the perfect ingredient) to bulk up the mixture and used brown sugar to sweeten with all the other ingredients (i know the s word but i'm eating with a non-plant based eater).

However, the first time I made them for Christmas 2012, I was fast running out of time and space in the kitchen, so swapped the hazelnuts for ground almonds.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

I have some hazelnuts kicking around the back of my baking cupboard so may have to give this recipe a go.

These cookies are the perfect balance of crunch + chewy, and filled with chocolate and hazelnut — so yummy!

Yes, it is true that the browned buttery sweet flavor of Hazelnuts which goes * so * well with good chocolate is present and delightful.

This looks so decadent and yummy, I bet it would be really good with almond or hazelnut butter.

Also, make frozen hazelnut mochachino happen, so I can continue the swooning!

Here's the deal: I love Trader Joe's cocoa almond spread... which happens to contain hazelnuts too, so it's basically glorified Nutella.

I have never seen hazelnut flour in holland though so I'm going to have to investigate.

Chocolate, hazelnuts, all bound together in a rich creamy filling - Nutella never tasted so good.

The name hazelnut sounds so celebratory to me!

So whether it was adding more sugar & salt, actually using the hazelnut flour this time, and not over baking — they came out wonderfully moist and flavorful.

I LOVE hazelnut and I've used crushed hazelnuts to coat chicken, but not the meal, so I definitely want to give this a try... thanks for sharing this!

Even though I made this ahead of time in the morning, the hazelnuts and pumpkin seeds lose a bit of their crunch after a few hours, so I think it is best served immediately after it is prepared.

I am so excited that your Hazelnut Blueberry Muffins were a bit hit at your house!