I made half the batch as is, and to the other half I added turmeric, chilly flakes — and a sprinkling
of sea salt flakes on top.
Not exact matches
I actually love mini-things but don't have mini-tins, so I dump the double recipe into a bundt pan and when I'm feeling extra lovey — I make a double batch
of the caramel sauce (from your wonderful caramel cake), pour it
on top
of the cake and then sprinkle Maldon
sea salt flakes for a dessert - y version
of my beloved banana bread.
And instead
of sprinkling
flake sea salt on the cookie after baking, I gave the dough balls a sprinkle pre-baking because they stick better when they bake in.
A generous amount
of smashed avocado, sprinkle
on some nutritional yeast and red pepper
flakes and finish with
sea salt.
Make chocolate bark: Pour leftover chocolate into a shallow puddle
on parchment or wax paper and sprinkle with chopped nuts, dried fruits, crushed candies, crumbled cookie chunks, a pinch
of sea salt flakes, etc..
I like to sprinkle dulse
flakes on all kinds
of savory dishes, but especially dishes that that complement the flavor
of ocean (i.e., I use it as a soup topper or sprinkle it over popcorn with some nutritional yeast and
sea salt).
The
sea salt flakes on top are pretty
on the dark muffins and I'm sure they add a nice crunch
of saltiness.
Toasted gluten - free bread, avocado sliced
on top, pinch
of sea salt, squeeze
of lime + sprinkle
of crushed red pepper
flakes.
Place the tomatoes, olive oil, garlic cloves, red pepper
flakes,
sea salt and basil into the large work bowl
of your KitchenAid ® 11 - Cup Food Processor and pulse
on medium speed until ingredients are finely chopped.
Italian sausage (mild or spicy) 6 pieces
of uncured bacon, chopped ** 10 large eggs 1/2 cup cream 3/4 cup milk 1 teaspoon Dijon mustard 1/2 teaspoon
sea salt 1/4 teaspoon freshly ground black pepper 2 teaspoons
of sweet basil Pinch
of red pepper
flakes 10 ounces cheddar cheese, grated 5 - 6 small tomatoes
on the vine Fresh basil leaves for garnish
2 tablespoons oil (ghee / coconut oil) 1 medium onion, diced 1 lb carrots (about 5 medium carrots), peeled and sliced 1/2 head
of small / medium cauliflower, chopped * 2 cloves garlic, chopped 1 teaspoon fresh grated ginger 1 teaspoon ground cardamom (green, not black) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin Red pepper
flakes (to taste) 1/2 — 3/4 teaspoon
sea salt (depending
on taste) 3 - 4 cups chicken stock or vegetable stock (depending
on how thick you like the soup) 1 cup coconut milk
Easy peasy chocolate custards made
on the stovetop and smothered in billows
of whipped cream, fruity olive oil, and crunchy
flakes of sea salt.
Case in point: These cookies with big chunks
of bittersweet chocolate and
flakes of sea salt turn a traditional chocolate chip cookie
on its head.
INGREDIENTS for the panna cotta: 4 cups
of rhubarb (5 - 8 stalks depending
on how big they are), green tops discarded, red - ish parts diced 1/2 cup
of granulated coconut sugar (maple syrup works as well if you prefer) 1/4 teaspoon
of sea salt 1 vanilla bean, scraped (or 1 tablespoon
of vanilla extract) 14oz can
of full fat coconut milk 2 tablespoons
of agar
flakes for the strawberry coconut crunch: 3/4 cup
of frozen strawberries 1 teaspoon
of vanilla 1/4 teaspoon
of sea salt 2 tablespoons
of maple syrup 2 tablespoons
of brown rice syrup 1 cup
of thick coconut
flakes 1/2 cup
of rolled oats garnish: several mint leaves (chopped or whole)
You can use them in brownies, ice cream, or simply mash them up
on a slice
of whole wheat toast with some
sea salt and red pepper
flakes.
Cut and clean your tomatoes and place them
on a cookie sheet with a good dollop
of olive oil,
sea salt and pepper
flakes.
1 pound organic chicken breast, cut into small chunks 1 small onion, chopped 3 large carrots, chopped 2 cups shredded chard or other greens 1 bunch green onions, chopped 1 lemon or lime, juiced 1/2 cup cilantro, chopped 1 tablespoon chopped garlic 1 tablespoon chopped ginger 1/2 tablespoon
of red pepper
flakes (more or less depending
on your heat tolerance) 1 can organic coconut milk 1 quart organic chicken broth
sea salt to taste
Bulk popcorn makes a fun snack, if you can have corn; otherwise, «toast» up some bulk coconut
flakes (not shredded) in a skillet with a bit
of coconut oil and sprinkle
on sea salt.
Sprinkle a teensy pinch
of flaked sea salt on each one and chill in the fridge to set.
1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 jalapeño pepper, finely chopped 1/4 teaspoon
sea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped into 1 - inch cubes 1 small red onion, sliced in 1/4 - inch slices 1 medium zucchini, sliced into small cubes 1 medium yellow squash, sliced into small cubes 1 medium red pepper, sliced into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup of cooked black beans, rinsed, drained, and dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level of desired spicine
sea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped into 1 - inch cubes 1 small red onion, sliced in 1/4 - inch slices 1 medium zucchini, sliced into small cubes 1 medium yellow squash, sliced into small cubes 1 medium red pepper, sliced into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup
of cooked black beans, rinsed, drained, and dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below)
Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level of desired spicine
Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper
flakes (or more depending
on level
of desired spiciness)
I also love the
flaked sea salt on top
of the cookies....