Sentences with phrase «n't grind the nuts»

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.

The ninja food processor, and other non serrated blade processors do not grind nuts into a flour or butter, but rather processes them into a granular size.

Not exact matches

No, not to grind coffee, but to grind dried or fresh herbs and nuts to add to soups, stews, or fish and meat dishes.

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?

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.

I can't wait to make them My daughter can't have nuts, do you know what else would work in place of the ground almonds?

Grind your nuts and grains, if you don't have ready flours.

Add the oats, cinnamon, and salt, and pulse just until the nuts are coarsely ground (be careful not to overprocess).

Pulse beans in food processor until mostly smooth, scrape into a bowl and add onion mixture, ground and chopped nuts, breadcrumbs as needed until you get a thick consistency, slightly sticky and not crumbly.

1/2 cup of butter, softened (I used I Can't Believe It's Not Butter) 1/2 cup of sugar 2 eggs 1 teaspoon of vanilla extract 1 1/3 cup of flour 1 teaspoon of baking soda 1/2 teaspoon of salt 1/2 cup of peanut or any other nut butter you prefer 1/2 cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2 Chocolate chips

I've read that it doesn't have a long shelf life once it has been ground up into flour from the nut., Next I will try and grind my own flour using fresh nuts and see if it turns out better.

Pulse until the cashews are finely ground, but don't make nut butter!

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).

If not, sub out a bit of nut butter (tahini is ground up sesame seeds and has the same mouth feel as nut butter).

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.

Grind them together until the nuts are coarsely ground (if you don't have a food processor, you can chop them medium - fine by hand).

I think it'd be best to just soak the nuts before grinding them, because cashew butter wouldn't exactly do the trick for either one of these, it's just too wet and greasy.

2 1/2 cups hot water 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar 3/4 cup vegan butter like Earth Balance 1 1/2 cups sugar (evaporated cane juice)-- use 1/2 cup less sugar if you don't want it very sweet 2 teaspoons vanilla extract 1 tablespoon vinegar 2 cups rice flour 1/2 cup sorghum flour 1 1/2 cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2 cup ground almonds (if allergic to tree nuts, or use sunflower or pumpkin seeds) 1 cup finely grated carrots

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)

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.

I loved having options as to the flours to use, and that you do not use ground nuts — we have several severely allergic family members, and all had pie options yesterday for the first time in years!

You could pick your favorite nut or seed, and grind it into a paste and use that if something else isn't easily available.

Almond flour isn't actually flour, but ground almonds (thus it's a nut meal!)

1/2 cup regular olive oil, not extra-virgin 1/4 cup pine nuts 3 cups shredded carrots 1/2 cup granulated sugar 1 teaspoon vanilla extract 3 eggs 2 1/2 cups almond meal / flour 1/2 teaspoon ground nutmeg 1 lemon, zest finely grated and juiced

1/4 cup unflavoured whey protein 1/4 cup ground almonds (plus a bit extra, if you need to dry out the mix later) 1tbsp high protein nuts n more white chocolate peanut butter 1tbsp coconut flour 1 - 2caps valencian orange oil (mine came from Asda) 1 - 2tbsp water (add a little at a time so that the mix doesn't get too wet & sticky) 7 drops vanilla flavdrops zest of half an orange 50g white chocolate 6 flaked almonds

1/8 cup whey protein (I used our awesome one - ingredient Pow whey) 1/8 cup ground hazelnuts (could also use ground almonds) 1 tbsp almond milk (enough to bind the ingredients into a dough) 2 tbsp chocolate nut butter spread (note: I used Meridian's new chocolate hazelnut spread!!!! If you don't have it, you can just use any chocolate - flavoured spread or Nutella but consider getting it if you can, it's really good!)

Another alternative might be tiger nuts, which aren't actually nuts but are tubers that grow in the ground.

Pulse the mixture until the nuts are chopped more finely (but not ground) and the mixture is combined.

* 1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped if large (try an equal mix of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)

Do you think I could use ground nuts in place of the oats as I don't have any on hand at the moment.

1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew nuts in a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portions.

Process until the nuts are almost ground but still crumbly (not all the way to a fine grind.)

Once the nuts have cooled completely place them, along with 2 tablespoons (25 grams) of the flour from the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste).

Pour the nuts into a blender and grind them into a meal, making sure you don't grind them too fine (see picture above for desired texture).

Pressing nut milks from scratch isn't really a walk in the park, because of the multiple rounds of grinding, pressing and repeat, not to mention the fact that there is a real risk of faster spoilage since hands were used to press out the milk.

Always grind nuts first, otherwise you won't be able to grind the nuts.

Grind your oats (or nuts in case you are not using oat flour).

They're not made from ground nuts and chemicals like other plant - based products.

And I couldn't resist rolling these ground nuts into balls.

For those that are nut - free, I would suggest to grind up raw sunflower kernels in a food processor into as fine a flour as you can get, being careful not to turn it into a nut butter.

Ingredients 270g of oats 3 ripe bananas (about 340g) 3 red apples (about 350g) 2 carrots (200g) 150g of sultanas 3 tablespoons of date syrup 2 tbs of nut butter — peanut butter is especially good (although you can ignore the nut butter totally if you don't eat nuts) 1 tablespoon of coconut oil 3 teaspoons of cinnamon 1 teaspoons of nutmeg 1 teaspoon of ground ginger Method Preheat the oven to 200C Grate the apples and carrots (no need to peel them) and mash the bananas.

Ingredients: 2 tablespoons pine nuts 2 tablespoons fresh dill, minced 2 tablespoons Italian parsley, minced 2 scallions, mostly the green part, finely chopped 2/3 cup Kalamata olives, pitted and chopped 2/3 cup sundried tomatoes in oil, chopped (measure out only the tomatoes, not the oil, but don't pat the tomatoes dry before chopping — the residual oil is flavorful and will help hold the ingredients together) Coarse sea salt 6 oz feta cheese A few grinds of fresh black peppercorns Olive oil to taste

A tiny tuber that is dried and ground, much like Cassava (not tapioca), or a nut flour.

Place nuts in the bowl of a food processor fitted with the blade attachment and pulse until finely minced; be careful not to grind into a paste.

But you could substitute ground nuts of any other kind if you can't use almonds.

Keep an array of nuts and seeds on hand as not only are they the perfect quick and easy snack, but they're also delicious thrown into salads, ground up for baking or tossed into smoothies.

Instead of sunflower seed butter, I used homemade almond butter (alas, my brownies were not nut - free) and instead of vanilla extract I used 1 tsp ground vanilla bean.

Made with ground pecans, peanuts and a helping of spices such as cinnamon, nutmeg and ginger it's not a nut butter to be neglected.

For heart shaped cookies I varied the recipe slightly from the original by adding almonds instead of walnuts and grinding them first in a food processor until they are in small bits so that the nuts will not plug up the opening of the piping bag.

If not, I will post it here in case: 1 cup raw cashew nuts soaked overnight in water 1/2 cup nutritional yeast flakes if using powder, you can use slightly less * 1 tbsp white miso (Optional) ** 1 tsp garlic powder or fresh minced garlic 1 tsp onion powder or fresh minced onion 0.5 tsp mustard powder 0.18 tsp ground nutmeg Salt and pepper to taste 1 cup dairy - free milk (unsweetened)