The more dry the seeds are, the better they will roast.
Not exact matches
The other soft freeze -
dried treat we tested, Instinct Minis, contains
more ingredients — like pumpkin
seeds, veggies, and montmorillonite clay (an anti-caking agent).
10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small bell pepper —
seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3 cup soft sun -
dried tomatoes juice of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small red chili pepper or
more to taste —
seeded, or 1/4 teaspoon red pepper flakes dash of cayenne pepper — optional 1/2 teaspoon sea salt large handful fresh basil leaves, plus
more for garnish
for the crust (gluten free and vegan)(makes one large pizza crust) 1/3 cup plus 4 tablespoon almond milk — divided 1/2 teaspoon coconut sugar 1/2 tablespoon active
dry yeast 1 1/2 tablespoon ground chia or flax
seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus
more for brushing the blossoms 1 small zucchini — finely shredded (optional)
You could try using pumpkin
seed butter instead and slightly
more maple syrup if it gets too
dry.
Mine came out a little
dry and I think I'll add a few
more apricots next time and a little
more water with the flax
seeds.
Have now made the bread two
more times and tried different «flavours» i thought i would share 1)
dried onions and dill
seed (not dill weed but the actual
seeds — a bit tricky to find) was delicious 2) cumin
seeds and
dried onion and shallots both are really tasty and if you like «ny deli» style breads, these may remind you a bit of those.
4 Tbsp flax meal / ground flax
seeds, divided 3 Tbsp sesame
seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and
dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or
more to taste 1/2 Tbsp cumin
seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard
seeds (optional)
2 small Gala apples, cored and diced into 1 / 2 - inch pieces 3 tablespoons melted butter, plus
more for apples and pan 1 vanilla bean, split lengthwise and
seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3 cup plus 2 tablespoons (80 g) natural cane sugar 5 egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3 cup
dried cranberries
You can usually find chi faan in two varieties: the
more savoury flavours will include pickled vegetables and rousong (a
dried meat which is light and fluffy and similar to eating cotton) or a sweeter version will have sugar inside of it and occasionally sesame
seeds.
Delicious, though I can't help fiddling a bit, hope you don't mind - to make it
more plant - based, I used the maple syrup, a chia
seed egg replacer and a large Tbls of applesauce instead of oil - some raisins and
dried cranberries for the choc.
No — I've come to realize that Menard's is much
more than just scented candles, toilet seats, garden
seeds, a new rake, water softener salt, electrical conduit,
dry wall, PVC pipe and cabinet knobs.
3 3/4 teaspoons active
dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams) 1 tablespoon (13 grams) granulated sugar 1 3/4 cups lukewarm water 1/2 cup (118 ml) olive or vegetable oil, plus
more for greasing the bowl 5 large eggs 1/2 cup (100 grams) granulated sugar 1 tablespoon (14 grams) table salt 8 to 8 1/2 cups (1000 to 1063 grams) all - purpose flour 1/2 cup raisins (about 70 grams) per challah, if using, plumped in hot water and drained Poppy or sesame
seeds for sprinkling.
3 3/4 teaspoons active
dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams) Sugar: — 1 tablespoon (13 grams) for reactivating the yeast — plus 1/2 cup (100 grams) for adding to the dough 1 3/4 cups lukewarm water 1/2 cup (118 ml) olive or vegetable oil, plus
more for greasing the bowl 5 large eggs 1 tablespoon (14 grams) table salt 8 to 8 1/2 cups (1000 to 1063 grams) all - purpose flour 1/2 cup raisins (about 70 grams) per challah, if using, plumped in hot water and drained Poppy or sesame
seeds for sprinkling.
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper,
seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups
dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt,
more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
You could also add in extras like plain popcorn, pumpkin
seeds,
dried fruit, or unsweetened coconut to make
more of a spiced trail mix.
3 cups filtered water, plus
more for mixing 3 1/4 ounces sea salt 24 ounces rice bran 1 bread slice 4 garlic cloves 2 - inch piece ginger 4 - inch square dashi kombu (
dried kelp), cut into thin strips 4
dried red chile peppers, split in half and
seeds discarded Assorted starter vegetables
6 pounds ripe tomatoes, chopped 1 small purple onion, peeled and chopped 2 teaspoons
dried Italian parsley 1 1/2 cups malt vinegar 1/2 cup plus 2 tablespoons packed brown sugar 3/4 teaspoon salt Dash of white pepper 1/2 teaspoon habanero powder (or
more to taste) 1 cinnamon stick, halved 1/2 whole nutmeg, tapped carefully with a hammer to split 1/2 teaspoon mustard
seeds 1 teaspoon fennel
seeds
Add sunflower
seeds, coriander
seeds, fennel
seeds and cumin and
dry roast for no
more than a minutes while stirring.
10
dried red New Mexican chiles, stems removed,
seeds removed and saved 10 chiltepíns (or
more to taste),
seeds removed and saved 4 pounds pork tenderloin, sliced into strips 1/4 to 1/2 inch thin * 3 large cloves garlic 1 teaspoon Mexican oregan 1 teaspoon salt 1/2 cup cider vinegar 1/2 cup water Corn or flour tortillas 1 small cabbage, chopped Juice of 4 limes * For easier slicing, freeze the pork slightly, then slice
So I have already made two loaves in two weeks (the 2nd loaf was gone in less than 3 days) and just now I made three
more (Cinnamon Raisin, Kalamata Olive, and Mandarin zest with coconut flakes, sunflower
seeds and some
dried fruits) they look awesome just got to wait 12
more hours to see how they TASTE!!!
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
In terms of make - ahead breakfasts, there's nothing
more simple than bircher muesli, and the basic formula is dead easy: soak a combination of grains, nuts,
seeds,
dried fruit, spices and a touch of sweetener in milk overnight.
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes +
more for serving 1 tbsp poppy
seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8
dried curry leaves 4 green cardamom pods,
seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel
seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
I like Trader Joe's or Costco's or grind my own) 1 Tablespoon
Dried Lavender 6 Tablespoons Olive Oil or Grape
Seed Oil, or
more for a softer texture Optional: 1 - 2 drops Lavender Essential Oil
In addition, sesame
seeds, tahini, and almonds add healthy fats, oats contribute
more whole grain fiber, and
dried cranberries provide just the right amount of sweetness.
We have chosen a goat cheese and herb chicken for this recipe, but you can put
more or less anything from nuts,
seeds,
dried fruits, cheeses to spreads of different kinds in it.
Here are the few things I did to make mine work since I didn't have a nut milk bag to get my first batches of pulp
more dry: First I added some ground chia
seed.
* 1/2 cup / 125 g rye flakes (I couldn't find these so I used rolled oats * 1 cup / 100 g rolled oats * 1/2 cup / 65 g raw pepitas (I used chopped raw pecans instead) * 1/4 cup / 15 g wheat bran (I used ground flax
seeds instead) * 1/4 teaspoon kosher salt (I used fine sea salt) * 1/2 cup / 25 g unsweetened coconut flakes * 1/4 teaspoon ground cinnamon (optional) * 1/4 cup / 60 ml honey, plus
more for serving * 2 tablespoons coconut oil or extra virgin olive oil * 1/2 cup / 60 g chopped
dried mango (I used organic, unsweetened
dried mango)
Pour the
seeds onto a baking sheet lined with parchment paper, spread them out, sprinkle them with a little
more salt and let them
dry out and cool.
Although it takes
more time, I recommend toasting nuts and
seeds in the oven on a
dry baking sheet, rather than in a pan on the stove top, because they cook
more evenly.
I've actually never found it in my standard grocery stores here in Canada, but I've made it (or at least a tasty approximation) by soaking 5 or 6
dried ancho or guajillo chilies in hot water (I get mine from a Latin American grocery store in Toronto, but I bet you could use
dried cayennes in a pinch, which seem to be
more common), draining them, and blending them with toasted cumin
seed, coriander, garlic, sundried tomatoes, and sometimes a tablespoon or so of chipotles in adobo sauce.
3-1/2 cups bread flour plus
more for worksurface 1 envelope
dry active yeast 1-1/2 teaspoons kosher salt 1-1/2 tablespoons granulated sugar 1 large egg, lightly beaten 1-1/2 tablespoons vegetable oil plus
more for greasing 1/2 cup warm water 1 egg white for glaze Poppy
seeds, sesame
seeds, coarse salt and
dried onions for topping
2 teaspoons extra virgin olive oil 1 large onion, diced 4 carrots, diced (about 1 1/2 cups) 4 stalks celery, diced (about 1 1/2 cups) 4 small red potatoes, diced (about 1 1/2 cups) 1 small zucchini, diced (about 1 cup) 1 small turnip, diced (about 1 cup) 1 pound
dried split peas 3 cloves garlic, minced 4 cups low - sodium vegetable broth 5 cups water 1 teaspoon minced fresh rosemary 1 teaspoon minced fresh thyme leaves 1 teaspoon minced fresh sage leaves 2 tablespoons chopped fresh flat - leaf parsley 1 bay leaf 1/2 teaspoon caraway
seeds, or
more to taste Generous pinch smoked salt (optional) 1 tablespoon low - sodium tamari Freshly ground black pepper Salt to taste
1 can organic black beans, rinsed or 1 1/2 cups cooked beans from
dried Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and
seeds removed,
more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Celtic Sea Salt and pepper to taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil
2 cans chickpeas, well drained 1/4 cup Jamaican jerk sauce 1 tablespoon ground flax
seed whisked with 1 tablespoon water and 1 tablespoon fresh lime juice 2 medium cooked beets, grated on the large holes of a box grater and squeezed
dry (about 1/2 cup) 1/2 medium yellow onion, finely chopped (about 1/2 cup) 1 medium carrot, grated on the large holes of a box grater (about 1/2 cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4 cup tamari almonds, well chopped (I pulsed in food processor) 2 tablespoons chopped fresh cilantro 1/4 teaspoon salt or
more to taste Generous amount of freshly ground black pepper Whole wheat buns, red onions and romaine lettuce, for serving
I would say not to add any water in the last step, and if it's still too sticky to try adding a bit
more cocoa, nuts /
seeds, or even a bit of flour (any
dry ingredients) to make the dough a bit firmer.
They offer 100 % organic and truly - raw nuts and
seeds, nut and
seed butters, sweeteners,
dried fruit, coconut products, flours, oats, cacao products, superfoods, sea vegetables, prepared raw snacks, and
more, all of superior quality and integrity.
2 cups spelt flour plus
more for dusting One envelope
dry active yeast 1 teaspoon kosher salt 1 tablespoon honey 2 tablespoons + 2 teaspoons olive oil plus
more for oiling bowl 1 cup warm water 1 teaspoon chopped fresh rosemary 1/4 teaspoon sea salt 1 acorn squash, halved,
seeded and cut lengthwise into 1 / 2 - inch - thick slices 2 cups finely shredded, stemmed Lacinato kale 1 tablespoon fresh lemon juice Pinch of crushed red pepper flakes 1 ounce shaved pecorino cheese (about 1/2 cup)
1 Tbsp coconut butter (oil), melted 1/2 cup shaved cacao butter 1/4 cup shaved cacao paste 1/4 to 1/2 cup cacao powder (
more powder used, the darker the chocolate) 2 Tbsp maple syrup 3 Tbsp Rapidura (I used Succanat and it was too grainy even with grinding it) 2 drops Medicine Flower Black Cherry extract 1/2 tsp vanilla extract (or 2 drops Medicine Flower Vanilla extract) 1/2 tsp sunflower lecithin 2 Tbsp sunflower
seeds (soaked 2 hours and dehydrated) 1 Tbsp hemp
seeds 1/8 cup raisins 1/4 cup
dried cherries (optional) 2 Tbsp coconut, shredded (optional) 1/4 cup combined almonds and walnuts, smashed (soaked overnight and dehydrated first) 1/8 tsp sea salt
1 1/2 cups brown rice flour 1 1/2 cups garbanzo bean flour 2 cups corn starch (potato starch may be used instead) 1 cup tapioca flour 4 teaspoons xanthan gum 1/2 teaspoon salt (OPTIONAL — personally I don't use any salt) 2 Tablespoons sugar (evaporated cane juice) 2 packages active
dry yeast 1 Tablespoon olive oil 4 1/2 cups warm water (
more water may be necessary) 1 - 2 tablespoons dill weed 1/4 cup poppy
seeds
2 cups shredded coconut 1/2 — 1 cup hemp
seeds (less if you choose to add
dried fruit to your base mix) 1/2 cup chia
seeds 1/2 cup whole or coarsely ground flaxseeds (I grind mine) 1/4 teaspoon sea salt OPTIONAL (I had
more spices than the recipe calls for) 1/2 cup chopped
dried fruit 1/4 — 1/2 teaspoon various spices.
For dark rye 2/3 cup warm water 1 teaspoon active
dry yeast 1 tablespoon unsulfured molasses 1 teaspoon kosher salt 1 cup bread flour 1 cup light rye flour 2 tablespoons unsweetened cocoa powder 1 teaspoon caraway
seeds plus
more for topping 1 tablespoon safflower oil plus
more for bowl 1 egg white
Ingredients: 1 1/2 tsp
dry active yeast 1 cup warm water, (105 degrees to 110 degrees) 1 tbsp agave nectar 1 1/4 cups rye flour 1 1/2 cups whole wheat flour 3/4 cup all - purpose flour, plus
more for work surface 2 tablespoons caraway
seeds 2 teaspoons salt 6 tbsp canola or olive oil 1/4 c soy yogurt
For light rye 2/3 cup warm water 1 teaspoon active
dry yeast 1 tablespoon unsulfured molasses 1 teaspoon kosher salt 1 cup bread flour 1 cup light rye flour 1 teaspoon caraway
seeds plus
more for topping 1 tablespoon safflower oil plus
more for bowl
2 ounces
dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles) 1 1/2 teaspoons ground cumin
seed 1/2 teaspoon freshly ground black pepper Kosher salt 5 tablespoons lard, vegetable oil, or rendered beef suet 2 1/2 pounds boneless beef chuck, well trimmed and cut into 3 / 4 - inch cubes (to yield 2 pounds after trimming) 1/3 cup finely chopped onion 3 large cloves garlic, minced 2 cups beef stock, or canned low - sodium beef broth, plus
more as needed 2 tablespoons masa harina (corn tortilla flour) 1 tablespoon firmly packed dark brown sugar, plus
more as needed 1 1/2 tablespoons distilled white vinegar, plus
more as needed Sour cream lime wedges
The night before, mix together your oat mixture in a bowl or container that you can seal / close: 1/2 cup
dry rolled oats 1 tbsp VEGA protein powder (or
more) 1 tbsp chia
seeds pinch of cinnamon and nutmeg
1 cup plus 1 tablespoon old - fashioned oats 1/2 cup honey 2 tablespoons butter 1-1/2 teaspoons kosher salt 2 cups boiling water 1 package
dry active yeast (about 2-1/4 teaspoons) 1/3 cup warm water 1/4 cup flaxseed meal 3 cups whole wheat flour 1-1/2 cups all - purpose flour plus
more for work surface Vegetable oil for greasing 2 teaspoons poppy
seeds 2 teaspoons sesame
seeds 1 teaspoon garlic flakes 1 teaspoon onion flakes 1 teaspoon coarse salt 1 teaspoon water 1 large egg
Mixed with our rolled oats you will find delectable sunflower
seeds, sesame
seeds,
dry roasted peanuts, honey, malted barley, and much
more!
4 cups vegetable stock 5 tablespoons olive oil 1 cup diced onion (
more than half a medium - size onion) 1 cup
seeded and diced bell pepper of your favorite color (about 1 medium) 1 16 - ounce bag frozen black - eyed peas, or 1 cup
dried black - eyed peas, cooked * 1 1/2 teaspoons smoked paprika 2 cloves garlic, chopped finely 1 1/4 cups tomato puree 1/2 teaspoon crumbled saffron (optional) 1/2 cup white wine you enjoy drinking 1/2 teaspoon salt, plus
more to taste 2 cups (1 pound) uncooked short - grain white rice Optional garnishes: Pickled peppers, chopped fresh parsley, lemon zest Tools: 15 - inch paella pan (or use a shallow, lidless skillet as close to 15 inches in diameter as possible)