Place the greens
on a parchment lined baking sheet in a single layer and drizzle with a small amount of coconut oil and sea salt.
Homemade cashew butter: toast 2 cups of cashews
on a parchment lined baking sheet in a 300F oven for 20 minutes.
If making from scratch (using a high speed blender) toast the sesame seeds
on a parchment lined baking sheet in a 300F oven for 15 minutes.
Toast the hazelnuts
on a parchment lined baking sheet in a 300F oven for 30 minutes.
To reheat / re-crisp the leftovers, place
on a parchment lined baking sheet in 325 oven until hot and crispy.
Not exact matches
Line a
baking sheet with
parchment, arrange the tofu
in a single layer
on the
parchment and
bake for 15 - 20 minutes, or until golden.
Toss the cubes with the 1 1/2 Tbsp preferred cooking fat and 1/4 tsp salt, and spread out
in a single layer
on a large
baking sheet lined with
parchment paper.
Roll your oiled chicken
in the breading, and lay them out
on a
baking sheet lined with
parchment paper.
Place the zucchini rounds
in a single layer
on the prepared
parchment lined baking sheets.
Place
in mini paper
baking cups
on a
parchment paper
lined baking sheet to dry.
Stir
in dried fruit, then spread granola
on a
parchment lined baking sheet to cool.
typically, we form the cookies and
line them up side by side
on parchment'd
baking sheets, freeze them and then put them
in freezer bags for quick desserts or snacks.
Spread marshmallows out
on a
parchment lined baking sheet and put
in the oven under the broiler until marshmallows are nice and golden.
Fifth — Dredge a cube of tofu
in the flour, dip it
in the almond milk, roll it
in the almond mixture, and put it
on a
parchment lined baking sheet.
Scoop with a medium sized scoop or about the size of a golf ball and place
in rows
on a
parchment lined baking sheet.
Spread fries out
in a single layer
on parchment lined baking sheet.
Dry the beans well, then arrange them
in a single layer
on a
parchment -
lined baking sheet.
You can get them all made except
baking them, place them
on a
parchment lined baking sheet and freeze them, then place
in a ziploc bag and store them all month long!
Arrange
in a single layer
on the
parchment lined baking sheet, and roast for about 25 minutes - until softened but not yet browning.
Meanwhile, assemble your meatballs by combining meatball ingredients
in a bowl and mix well by hand; form meatballs between 1 - 2 ″
in diameter and place
on a
parchment lined baking sheet
Roll
in Dixie Crystals sugar and place a couple of inches apart
on a
parchment -
lined baking sheet.
Make sure they can fit
in your mini muffin pan / Place
on a
baking sheet lined with
parchment paper and freeze.
Drop the batter
in rounded tablespoons
on parchment paper -
lined baking sheets, about 2 inches apart.
PLACE dough
in a lightly greased 9 - inch round tart pan, or simply
on a
parchment -
lined baking sheet if you wish to go free - form, or galette - style with it.
--
On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double
in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
in size —
In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
In a medium sized bowl, whisk together flour,
baking powder,
baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your
baking and snack ingredients
in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough
on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
on parchment paper -
lined cookie
sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies
on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
on cookie
sheets at least 4 ″ apart —
Bake 9 - 11 minutes, until they are golden
in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
in color and slightly brown along the edges — Cool the cookies completely
on the sheet pan (or just eat them immediately..
on the
sheet pan (or just eat them immediately...)
Remove from fridge, shape into balls and place
on parchment paper
lined cookie
sheets, flatten with a fork (dip lightly
in flour, so dough doesn't stick) and
bake for approximately 20 - 25 minutes.
Put
in 1 layer
on a lightly floured
parchment -
lined baking sheet.
Roast red pepper cut side down
on a
baking sheet lined with
parchment paper for ~ 15 minutes or until the skin
in charred.
On a
parchment -
lined baking sheet, spread the tomatoes out
in a single layer and drizzle olive oil over them.
Arrange
in single layer
on a
baking sheet lined with
parchment or Silpat and
bake for 25 minutes.
Spread evenly
on a
parchment lined baking sheet, and
bake in the preheated oven for 20 minutes, or until slightly brown.
If you make the pasta
in advance, set it
on floured,
parchment -
lined baking sheets and cover until you're ready to use them.
I separated a bunch of ripe bananas that were perfect for eating, but too firm to
bake with, and placed them
on a
parchment -
lined baking sheet in a 300 °F oven.
Shape the second piece of dough
on the board into a log and cut into 8 pieces, each about 100 g. Cut each piece
in half and shape each piece into a snake and twist two pieces together a a time or two, then place twist
on a
parchment or silicone mat
lined baking sheet.
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 temperatur
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 temperatur
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 temperatur
in air - tight containers at room temperature.
Simply place the mixture
in an even layer
in a
parchment -
lined 9 - inch by 13 - inch
baking sheet, lay another
sheet of
parchment paper
on top, and then another quarter
sheet pan
on top of that.
Lay kale out
in a single layer
on a
parchment -
lined cookie
sheet and
bake for 15 minutes.
Place balls bigger than a quarter
in radius
on a silpat or
parchment paper
lined baking sheet.
Place
on a
parchment lined baking sheet and put
in freezer at least 2 hours or until frozen all the way through.
Directions: Preheat oven to 450 degrees /
In a large bowl or
on the
parchment -
lined baking sheet, toss potatoes thoroughly with oil and dry ingredients, fresh ground pepper to taste /
Bake for 15 minutes, then turn with a spatula and cook about 10 more minutes / Remove from oven / Add more salt if you like / Eat as is, or make a quick dip of equal parts mayo and sour cream, chipotle, cumin or curry powder to taste, a squeeze of lemon juice.
Spread potatoes and garlic out
on a medium
parchment -
lined baking sheet in an even layer, and roast for 10 minutes.
After that you spread that goodness
on a
baking sheet lined with
parchment paper and pop it
in the oven for an hour until it's a nice golden brown color.
Place vegetables
in a single layer
on a
parchment -
lined baking sheet.
Spread out
in one layer
on parchment lined baking sheet and
bake at 350º for approximately 8 minutes or until nuts are lightly browned and coating has hardened / Remove from oven and toss piping hot hazelnuts into a large bowl along with any sugary goop leftover from the sauce pan / Add the 1 teaspoon of reserved spices and mix it all thoroughly again / Pop back into the oven for two more minutes, remove from oven, cool and store
in airtight containers / They keep well for up to two weeks, or let the munchies begin sooner rather than later.
Split it
in half and form two loaves that you put
on a
baking sheet lined with
parchment paper.
Taking one cookie at a time, dip one end of each cookie
in the melted chocolate and place it
on a
parchment lined baking sheet.
Mix all ingredients together and spread
in a large circle (or shape 6 - 8 small cookies)
on a
parchment lined baking sheet.
On a
parchment lined baking sheet, lay out the bell pepper, sweet potatoes, carrots, shallot, and beet rounds
in a single layer.
Dip tops of balls
in sesame seeds, pressing to adhere, and place, sesame side up,
on 2
parchment -
lined baking sheets, spacing about 2 ″ apart.
Place balls
on a
parchment or wax paper
lined baking sheet or platter and chill
in the refrigerator for about 20 - 30 minutes.