Sentences with phrase «of nut in a food processor»

Reserve a few whole nuts for garnishing the brownies, and place the reset of the nuts in a food processor; grind into a meal.

Not exact matches

Begin by blending the soaked cashews in a high - powered blender or food processor, with enough coconut milk to almost come to the top of the nuts.

Hi Heidi, I find that nut butters work so much better in a food processor as the Vitamix doesn't create that smooth and creamy texture, and often need a form of liquid to function too.

I've been searching for a food processor for a really long time but can't seem to find one thats not on the pricey side of magimix and still strong enough to blend nuts / dates and all the things in your book!

To make the filling place the nuts in a food processor and allow them to blend into a nut butter, this should take about 5 - 10 minutes depending on the strength of your processor.

When the candied nuts are cool, chop them up in a food processor until they are the consistency of crumbs.

Make the pine nut topping: In a food processor blend together pine nuts and lemon juice, scrapping the sides of the bowl with a rubber spatula until a creamy paste forms.

While the pasta is cooking, combine half of the spinach, the nuts, stock, Parmigiano Reggiano, nutmeg, lemon zest and juice, some salt and pepper in the bowl of a food processor.

I had heard for some time about making your own nut butters and how it is better, cheaper and all this, so of course I had to give it a whirl — literally since you make in a food processor.

In the bowl of a food processor fitted with a steel - blade attachment, pulse the nuts with the flour blend until finely ground.

I started by rinsing and draining a 25 - ounce can of chickpeas and putting them in the food processor with a third - cup each of pine nuts and golden raisins, along with a good fistful of dill fronds and a sprinkle of salt.

Place garlic scapes, lemon zest & juice, nuts, and 1/2 cup of the olive oil in a food processor and blitz until smooth.

Since they really vary in size you may need to add more or less — after you pulse the dates and nuts together in the food processor, take a pinch of the crust and taste it to see if it's sweet enough.

Place the hazelnuts and 1/4 cup brown sugar in the work bowl of a food processor and pulse until the nuts are finely ground.

Ingredients - 4 oz of fresh basil, stems removed - 3 cloves of garlic - 1/3 cup Parmesan - 1/2 tsp salt (more to taste)- Juice of quarter of a lemon - 1/4 cup extra virgin olive oil - 2 tablespoons toasted pine nuts (optional) What to do 1) Pulse all of the ingredients in a food processor until smooth.

In a food processor or blender jar, pulse cranberries and 1/4 cup powdered sugar together until cranberries are about the size of coarsely chopped nuts.

Place whole basil leaves, garlic, cheese, nuts, and about 2 tablespoons oil in the bowl of a food processor, and pulse 2 to 3 times or until a rough paste forms.

Pesto is still made with these same basic ingredients, though often in a food processor, and we've made almost any nut an option as well as a variety of substitutes for the basil.

Ingredients: 3 cups fresh spinach Half cup of Parmesan cheese Half cup of olive oil 3 garlic cloves 1 teaspoon salt Three quarters of a cup almonds or pine nuts 3 TBS Bravado Spice Jalapeño & Green Apple Hot Sauce 1) Run in the food processor for approximately one minute, stopping periodically to push down the food on the sides.2.)

Remove as much of the nut skins as possible in a damp towel, add to a food processor and process into a paste.

Just packed full of veggie goodness and some nuts processed in the food processor into an almost ground meat texture.

I make a pesto - like dressing in the food processor with the basil and garlic, but instead of using nuts or olive oil, I use a couple of the cooked red potatoes to give the dressing body and a slight creaminess.

Cool for about 10 minutes, then finely chop 1/4 cup of the nuts in a small food processor.

I mixed everything in my Ninja food processor w / the dough paddle, used dehydrated almond nut pulp (left from making almond milk) for the flour, honey instead of agave, regular mini chocolate chips, and I also put in 2 really ripe bananas.

To Sheila, with the nut - allergic husband: I would take an equal amount of cooked drained chickpeas, and then dry them out in a low oven, until they're just dry, but not rock hard, and then wizz them in the food processor.

Place 1 cup of hazelnuts in a food processor and blend until you get the consistency of a nut butter (about 4 minutes).

In a food processor mix cashew nuts, nutritional yeast and salt until finely ground, sprinkle over risotto when serving and finish of with some fresh parsley.

1) Combine basil leaves, nuts, olive oil, water and garlic in a food processor and pulse until you can a thick sauce (if too thick, add 1 teaspoon of water at a time until it reaches desired consistency) 2) Add salt to taste.

Drain the nuts, put them in the container of an electric blender or food processor, and reduce them to a fine paste (adding a little milk or water if the paste begins to clog).

I didn't have any nut butter on hand, so I put 2 cups of toasted almonds in a food processor and blended them to create almond butter.

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.

Instead, grab some roasted pistachios, chipotle peppers, and your trusted food processor, and in a few minutes you will have a jar of fancy nut butter that will keep in your fridge forever.

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 portionin 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 portionIn 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 portionIn 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 portionin 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 portionin the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portions.

Combine 1/4 cup nuts, basil, garlic, and 1/4 teaspoon salt in the bowl of a food processor fitted with the blade attachment.

Place nuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once.

I keep forgetting to make overnight oats the night before, but I'm eating something right now I think you would like: in a coffee grinder or mini (or regular) food processor, combine 1 T (or less) of nuts of seeds of choice (I use pumpkin seeds, brazil nuts (2 - 3), sunflower seeds, walnuts, cashews, hemp) and blend for 30 secs until consistency is like coarse sand.

Whirl a box of frozen spinach in the food processor along with garlic, ricotta and toasted pine nuts for a flavorful dip that's ready in a flash.

In the bowl of a food processor, combine your nuts, salt and oil.

Place the cashew nuts, almonds, sunflower seeds, walnuts, sesame seeds, linseeds, poppy seeds, powdered veggie stock, psyllium husk (or chia seeds) and olive oil in a food processor with 100 ml (3 1/2 fl oz / 1/3 cup) of water and blend until the nuts are well chopped.

Grind oats and nuts / seeds in a food processor until they are finely chopped, add rest of ingredients and whizz until it starts to come together, you may need slightly more liquid to get it to come to this stage, you want it at the texture where you can roll it into balls.

In the bowl of a food processor, combine the dates, nut butter, coconut oil, vanilla powder, and salt.

Just toss macadamia nuts, dates, and a pinch of salt in your food processor and blend.

In a food processor or the dry blade container of a high speed blender, combine the raw nuts, nutritional yeast, salt, and lemon zest.

Make the topping: Place the coconut sugar, walnuts, almonds, coconut flour, potato starch, cinnamon, and salt in the bowl of a food processor and process until the mixture resembles a fine meal with no pieces of nuts visible.

In a food processor pulverise the dried banana, destoned dates, pecan nuts, flours, baking powder and a pinch of sea salt until you have a fine sandy texture

Pulse nuts and 1/4 cup sugar in a food processor until nuts are finely ground, then add flour and a pinch of salt, pulsing until combined.

Place olive oil, parmesan cheese, pine nuts, basil, parsley and garlic in the work bowl of a food processor or blender.

Combine spinach, mint, basil, chives, half of the pine nuts, lemon juice, garlic, and salt in a food processor and pulse to combine.

Combine all 3 ingredients of the nut crust in a food processor fitted with the S - blade.

To prepare, place almonds and brazil nuts in food processor and pulse until it is a rough meal with small bits of nuts still left.