Sentences with phrase «on using walnuts»

Thanks for the tip on using walnuts instead of pine nuts.

Fat: 24.3 g Carbs: 33.6 g Sugar: 15.8 g Protein: 6.6 g; WW SmartPoints: 16; Nutrition facts based on using walnuts, regular sugar, 1/2 teaspoon cinnamon, and coconut oil.

Not exact matches

China is placing a 15 % tariff on sparkling wine; steel pipe used by oil and gas companies; and fruits and nuts including apples, walnuts and grapes.

Using moistened hands, shape the mixture into walnut - sized balls and place on baking trays lined with parchment paper.

Used walnuts and almonds and a mixture of cheeses as that's what I had on hand.

Had your detox salad tonight and it is fabulous I used Pim seeds and walnuts instead of the cranberries and almonds and added some tumeric fantastic planing on having it more often thanks for sharing

When I blended this up, I cut back on the almond butter (I used only one tablespoon, and I also used walnut butter instead) and added more kale.

I tweaked it a little — whole wheat flour, oat bran, flax seed meal, light on sugar, added walnuts, used Jack Daniels because we didn't have bourbon... but oh my, they are delicious, and I especially love that they aren't sticky / gummy in that way that banana bread so often is.

Transfer to a serving dish, place grilled peach quarters on the top, sprinkle with walnuts and drizzle with extra olive oil if using.

Place oats and walnuts (if using) on a rimmed baking sheet and spread to cover the surface.

I used walnuts in the dough and on top, along with some oats and some turbinado sugar for crunch.

You could use honey in place of the maple syrup on the walnuts.

99 % of the foods and ingredients I use on a regular basis, he can't have... almonds, cashews, avocados, tomatoes, cacao, coconut oil, apple cider vinegar, bananas, walnuts, just to name a few.

While apples are baking make caramelized nuts, using walnuts, filberts, pecans whatever you have on hand, whatever is local.

We used mozzarela cheese, as that's what we had on hand; likewise, we used cashew nuts instead of walnuts and didn't even have thre red onions, just white onions, and still it tasted superb.

If using walnuts, lightly roast them on a baking tray or a frying pan, about 4 - 5 minutes.

I'm definitely going to use it up on puff pastry (I've been DYING for baked brie with cranberries and walnuts) and some ciabatta based on your test results.

Using two spoons or a small ice cream scoop, form the dough into balls the size of walnuts and place them on the cookie sheet about 2 inches apart.

Since I never have pine nuts on hand, I used walnuts and nutritional yeast to give it a little cheesy flavor.

I've been working on a loaf of sourdough raisin walnut bread for a few days, now... The original recipe I used called for it being baked in a bread tin.

I also do not eat a lot of dried fruits, so apart from 1/4 cup of either raisins or dried (homemade) cranberries, I use a cup of the following ingredients (depending on what I have on hand at the time)-- sesame seeds, pumpkin seeds, unsweetened shredded coconut, poppy seeds, sunflower seeds, chopped walnuts / pecans / almonds.

I used dried cherries & raisins, hemp seed hearts, unsweetened coconut flakes, walnuts and pecans, only 1 Tablespoon of honey (trying to cut back on sugar), and I also added some blueberries (which made them purple).

I neither coriander nor walnuts on hand so I used almonds.

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!

2 cups fresh blueberries, organic is preferred 2 teaspoons fresh orange juice 1 teaspoon fresh lemon juice 1/2 teaspoon fresh orange zest, plus extra julienned for garnish, if desired (or you could use a sprig of fresh mint) 1/4 teaspoon vanilla extract 4 teaspoons brown sugar Canola oil cooking spray 2/3 cup raw almonds (I used 1/3 cup almonds and 1/3 cup pecans, and walnuts would also work) 1/2 cup packed pitted dates 1 1/2 teaspoons water Sprinkle of cinnamon for tartlets and on fruit, just before serving Whipped cream, optional

* 2 slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1 small red onion, peeled and thinly sliced * 1/2 pound clean and dry organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional

I used half pecans and half walnuts because I was short on pecans.

I always have dried figs on hand as my husband uses them as fuel for long bike rides, so I decided to make my crisps with figs, toasted walnuts, a variety of seeds and just a little rosemary.

I did make a few modifications to suit the amount of time I had and what I had on hand (I used jarred roasted red peppers instead of roasting my own (there were about 3 large peppers in the jar), I toasted the walnuts lightly in a dry skillet before putting them in the food processor, I used honey instead of pomegranate molasses because I couldn't find the latter, and I used 2 tbsp dried parsley instead of 1/4 cup fresh).

Create a pesto using RSS Organic Lemony Arugula, Parmesan cheese, walnuts, and olive oil; toss with pasta or spread on pizza

I didn't have any walnuts on hand so used pecans instead.

(Even though yours is pecans I'll sub in walnuts) I've amassed lots of flours and other items to cook grain free but it's gotten a little out of control so my plan is to organize and use up stuff while finding a few staples that I make consistently to have on hand each week or month.

1.5 flax eggs (1.5 tablespoon of flax or flax and chia (ground) meal mixed with 4 tablespoons of water) 1 very ripe banana 1/4 cup coconut oil 1/4 cup maple syrup (agave would work as well) 1 medium pear (grated with skin on) and place in a small colander and remove most of the water 1/2 tsp sea salt 1.5 tsp baking soda 1 tsp ground cinnamon 1/2 c + 2 tablespoons almond or cashew milk 2 carrots, grated 2/3 cup gluten free rolled oats 1/2 cup almond meal 1 cup gluten free flour (I used Bob's Redmill) Walnuts for topping (optional)

I didn't have hazelnut oil so used walnut oil instead based on the author's comments about the nutty flavor.

I used a base similar to the raw donut hole recipe, spread on a layer of raw raspberry jam, and topped with crumbled walnuts, dried coconut & cacao nibs.

Nutrition facts are based on using honey with the optional stevia, unsweetened almond milk in all cases where milk is needed, and walnuts.

I'm planning on making it for a gathering where there will be numerous folks who have nut allergies and / or aversions — do you think it will be great without the walnuts or do you have another suggestion that I might use?

And, depending on your taste, you might choose to make a few of your favorite bars multiple times rather than every recipe in the book: - I use a wide variety of nut / seed butters throughout the book (almond, cashew, coconut, hazelnut, macadamia, peanut, pecan, walnut, pumpkin seed, sunflower seed), but most of them use almond butter and peanut butter.

Your walnut miso dressing is wonderful, we really enjoyed it and will use it on many vegetables.

i also used walnuts since i didn't have pecans on hand, and they are the perfect crumbly - soft texture with a hint of sweetness that isn't overpowering.

This dairy - free roasted garlic walnut pesto uses garlic roasted on the grill and fresh homegrown basil.

I used my homemade pesto with lemon and walnuts as that is what I always have on hand and stirred it in at the very end although I do need to make this with the herb sauce recommended as I think the mint will give a good layer of flavor.

If using, sprinkle walnuts on top of bread.

We used healthy fat sources from almond butter and walnuts and our favorite ketogenic sweeteners in stevia and monk fruit, which have no impact on our blood sugar but provide a great flavor.

When I was working on the recipe I thought about using pistachios, but I had walnuts in my pantry!

Using wetted hands, form the meat mixture into walnut - sized balls and place on a baking sheet or cutting board.

I also used white chocolate chips and sprinkled some walnuts on top before baking.

This is a delightful seasonal twist on an «Old Fashioned» using walnuts in place of fruit.

I also used walnut oil instead of grapseed oil because that is what I had on hand.

Form them into walnut - sized balls using your hands and place them on the baking sheet.