Sentences with phrase «nut mixture»

Line a baking sheet with a silicone mat or parchment and spread nut mixture into a thin, even layer covering the entire sheet.

Spread the garlic - nut mixture over the basil.

Once fully melted, pour on top of nut mixture and return to fridge to set.

Spread nut mixture on a parchment lined cookie sheet.

Combine coconut oil, honey and vanilla in a small bowl, and then stir into nut mixture until well combined.

Melt butter in a saucepan, then add nut mixture and stevia, and cook until slightly toasted.

Spread nut mixture out onto baking sheet and bake in the oven for 15 - 17 minutes tossing once or twice until toasted.

Cover a 7 or 8 - inch pie dish with plastic wrap and press the date - nut mixture evenly into the pan.

Transfer nut mixture to a small bowl; set aside.

Blend nut mixture (I had to do mine in two batches) for two minutes.

Hold a nut - milk bag over a large bowl, and pour the water - nut mixture through the bag.

Stir nuts mixture again and bake for another 10 minutes.

Add the finely ground nut mixture to the flour mixture and whisk to combine.

Add chopped nuts mixture, seeds and coconut flakes, folding until incorporated.

Add the remaining nut mixture then layer 10 more sheets of dough on top, brushing with butter in between layers.

Spoon in the apple filling, and sprinkle the top with the toasted nut mixture.

I threw out A LOT of the leftover nut mixture.

Transfer dough to pizza peel, brush with olive oil and top with some onions, a few slices of squash, a sprinkling of nut mixture and some chile flakes.

In small bowl, stir together syrup and almond butter until combined and gently fold into nut mixture until complete incorporated.

Stir in the fruit / nut mixture into the chocolate.

Add nut mixture, flour, and salt; stir until well blended.

Add in the ground nut mixture and fold with a rubber spatula until combined.

Stir nuts mixture and bake for another 10 minutes.

Fold in nut mixture.

Sprinkle with nut mixture.

Pour nut mixture over baked crust.

Place a smaller glass bowl or other similar weight over the pistachio nut mixture as pictured.

Press macadamia nut mixture onto coconut to make crust.

Process the pumpkin and pine nut mixture along with cream (add slowly — you might not need it all) and 3/4 of the grated parmesan until it is a smooth consistency.

Tosh each pastry in the cinnamon / sugar / nut mixture bowl two to coat generously.

In a small pie dish, press the brazil nut mixture to form a crust.

It was a sweet nut mixture wrapped in phyllo dough.

Add the raisin nut mixture and stir until thoroughly combined.

Pour the caramel over the popcorn nut mixture.

Start by adding 1/2 cup water, blend; add more water as needed using a tamp to scrape sides down and to keep nut mixture moving.

Sprinkle the reserved nut mixture over top.

Store nut mixture airtight at room temperature.

Remove the bake from the oven, sprinkle half of the herby nut mixture over the top, and take to the table to serve.

Pour mango and almond nut mixture on top.

Scatter nut mixture over berries and serve immediately, or chill until ready to serve.

Use a spatula to scape nut mixture into a 9 × 13 ″ pan lined with parchment paper and press the mixture into the form of the pan.

Stir in the coarse nut mixture.

The mix of coconut, rice and the saffron nut mixture is absolutely divine!!!

(I like to use an OXO Good Grips Cookie Scoop) Sprinkle with nut mixture.

Spoon 1 tablespoon of nut mixture into each filo shell.