Sentences with phrase «nut mixture until»

Pour melted chocolate over fruit and nut mixture until coated.

Continue to blend the nut mixture until smooth.

Add the almond butter mixture to the large mixing bowl and toss with the nut mixture until well - combined.

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

Beat the egg and vanilla in a small bowl, then mix it with the fruit and nut mixture until everything's coated with the batter.

Not exact matches

After they've cooked for about 20 - 25 minutes make the nut cheese by simply adding all of its ingredients into a food processor and blending for about 5 minutes, until the mixture is smooth and creamy.

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.

Grind the brazil nuts, pecans, and oats and spices in a food processor until the mixture resembles a course flour.

Add to flour, cranberry, nut mixture and stir with a wooden spoon until just blended.

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.

Add the bean / nut mixture and saute for 2 to 3 minutes until it begins to dry, then add 2 cups (480 ml) of broth, tomatoes, cumin, oregano, 1 teaspoon of salt, chili powder and pepper.

In a medium bowl, toss all ingredients together until all nuts have a generous coating of the spice mixture.

Add the rice krispies, nuts and coconut to the peanut butter / maple syrup mixture and stir until well coated.

Broil 1 - 2 minutes or until nuts begin to brown and mayonnaise mixture begins to bubble.

Stir until all nuts are completely coated with the mixture.

Pour the mixture over the oats and nuts, and tossing with a spatula until evenly incorporated.

1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.

Add the sugar and lemon zest and mix again, then add the flour mixture, nuts, and rosemary and mix until the dough goes just past the crumbly stage, and begins to really clump together (you don't want to over mix, but under mixing will make the dough seem a bit dry, which can make it difficult to handle).

Pour the maple rosemary mixture into the bowl with the nuts, and stir until the nuts are evenly coated.

Fill some of the cups with the banana mixture till almost full cup while filling a few half way to the cup, drop a few chocolate chips or nuts and cover it with the mixture until almost full.

Directions: Place potatoes in a shallow baking dish, lightly oiled or buttered / Mix melted butter and syrup together and drizzle evenly over potatoes, or use a pastry brush and brush each potato with the mixture / Then sprinkle with salt & pepper / Bake covered at 375º for 30 minutes / Remove cover and continue to cook, basting occasionally with juices, until gold brown and tender, another 30 — 40 minutes / Sprinkle with candied nuts if you like / Serve immediately, or place in a clean, ovenproof dish and reheat later.

If your nuts / seeds weren't quite dry and the mixture is still a little «wet», cook until desired texture.

Mix dry ingredients together in a large bowl (except nut / dates / carrots) then add wet mixture and stir until thick.

Place the nuts in a food processor and chop until the mixture resembles coarse sand.

Stir in the flour mixture with a heavy wooden spoon until well combined, then fold in the coconut, chocolate and nuts.

Using a rubber spatula, fold in the flour mixture and the nuts just until thoroughly combined.

2 Meanwhile, in a food processor just add all the ingredients for the Raw vegan pesto and blend it for 5 minutes until you get a smooth and even texture, if the pesto is to thick you can add more olive oil to the mixture and if it is too thin you could add more nuts, but usually this recipe works perfectly for me.

Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3 cups of water to 1 cup of lentils Meanwhile, toast the walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite sauce!

Pulse in nut butter and syrup until mixture is moist and sticks together when pressed between fingers.

Crumble the remaining date / nut mixture on top of the fruit and bake for 25 - 30 minutes or until golden on top.

Place all ingredients into a food processor and pulse until the mixture is smooth, but stopping before the cashew turns into a nut butter.

Add the honey mixture and pulse until the mixture is evenly moistened, but not so much that it turns into a paste, as you want your fruit and nuts to still have somewhat of a chunky texture.

Process until all the ingredients are well incorporated, the nuts are broken down to a fine, but slightly textured meal, and the mixture reaches a very thick, finely mashed, firm consistency, stopping occasionally to scrape down the work bowl.

Add in the flour mixture and the chocolate and nuts, and beat on low until combined.

Then add the flour, baking soda, salt, and sugar and stir until all the fruit and nuts are completely coated with the flour mixture.

Pulse cream cheese, feta, walnuts, and dates together in a food processor, stopping occasionally to scrape down side of bowl, until nuts are finely chopped and mixture is combined well.

1) Pre-heat oven to 200 deg cel (400 deg farenheit) 2) Mix sugar and cooking oil together till the mixture is light and fluffy, and add in ground cinammon 3) Add in egg, mashed bananas, oatmeal and nuts, mixing well 4) Add in self - raising flour to mixture in step 3 and mix well 5) Drop cookie dough by teaspoon onto a greased baking tray, making sure each cookie is 2 inches apart 6) Bake in oven at 200 deg cel for 15 minutes or until cookies are slightly brown 7) Cool for 10 minutes before storing in a closed container

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

Sprinkle the bottom of 10 half - cup popsicle molds with a large pinch of your toasted nuts, and then slowly pour in your chocolate fudge mixture until full.

Add the dates and nut milk; pulse until the mixture forms a smooth (but slightly crumbly) dough.

Stir in flour mixture until just mixed; fold in nuts, if using.

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

Once the mixture is cool, fold in the flour, chopped nuts in flour and flaxseed «egg» and mix only until the batter is combined.

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

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

Keep blending until the nuts have released their oils, and the mixture is thick and perfectly smooth.

Blitz brazil nuts, coconut oil and apricots until they are well combined and the mixture begins to stick together.

Add the almonds and pecans; pulse until nuts are well incorporated into date mixture.

Return the coconut - nut mixture to the rimmed baking sheet and bake until golden - brown, about 10 minutes.

Add the flour - nut mixture to the egg mixture and stir until combined.