You will need For the crust: 175g butter 75g golden caster sugar 2 egg yolks 250g plain flour 20g cocoa powder For the filling: 200g Madagascan 64 % dark chocolate, broken into pieces 200 ml whipping or double cream (whipping cream gives a slightly lighter texture) 200g light muscovado sugar 10g Maldon sea salt For the topping: 100g caster sugar 1 teaspoon Maldon sea salt 100g
pecan halves
I'll toast
the pecan halves for the tops because one can never have too many toasted pecans,
• Sprinkle eggnog bark with the remaining cranberries and 1/2 Cup of
Pecan halves.
For 3 dozen cookies you will need: 1/2 cup butter or margarine 1 cup sugar 2 eggs 1 teaspoon lemon rind, grated 1 teaspoon vanilla 1 3/4 all purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon nutmeg 1/4 teaspoon salt additional sugar raisins or
pecan halves, optional
Some people prefer chopped pecans instead of
pecan halves, and some like to lightly toast the nuts first.
• 1 cup
pecan halves = 99 grams • 1/2 cup shredded unsweetened coconut = 40 grams • 1 cup soft Medjool dates, pitted (about 10 dates) = 80 grams (this is based on one date weighing 8 grams and as you know there are different sizes of dates) • 1 tablespoon coconut oil = 15 grams • 1/2 teaspoon sea salt = 3 grams • 1/2 teaspoon vanilla extract = 2 grams • 1/2 cup arrowroot, or tapioca starch = 66 grams • Extra arrowroot for dusting, or coconut sugar (see note below)
I always recommend a 1/2 cup of
pecan halves over a protein shake or bar, or any other processed food.
Stir in the raw
pecan halves.
Whisk egg white until frothy, then mix with
pecan halves.
* 1 cup chopped pecans plus 9
pecan halves, divided * 1 cup lightly packed brown sugar * 1/4 cup rice flour * 1/4 cup sorghum flour * 2 Tablespoons sweet rice flour * 1/4 teaspoon xanthan gum * 2 eggs * 1/2 cup butter (8 Tablespoons), melted * 1/2 cup chocolate chips (optional)
As well, since the question is about nuts and seeds, if one goes to Ornish's site one will see that his recommendation about nuts and seeds is this: Example: 1 low - fat food serving (≤ 3 gm fat) equals: 5 almonds 9 pistachios 1 whole walnut 3
pecan halves 2 cashews 6 peanuts (no shell) 2.5 tsp flax seeds, ground 2 tsp chia seeds or sunflower seeds, shelled 1.5 tsp pumpkin seeds Three or less servings from low - fat foods or nuts can be included per day.
3 eggs, slightly beaten 1/2 cup crème fraîche 1 cup brown rice syrup 1/4 cup melted butter 1 cup Sucanat or Rapadura 1 teaspoon vanilla 1 1/2 cups crispy
pecan halves 1 1/2 cups crispy pecan pieces
Ingredients, Serves 2 as a main dish or 4 as a side 1/2 small white onion 3 cloves garlic Leaves from 1 bunch chard 4 Roma tomatoes, diced 1 1/2 cups fresh corn kernels 1/4 cup
pecan halves 1 cup seedless black -LSB-...]
Add 175 ml maple syrup and 85g
pecan halves to the apples and heat together in 25g butter.
-- 1/2 cup regular rolled oats — 1 cup water — 1/2 tsp Ceylon cinnamon http://nutritionfacts.org/video/the-safer-cinnamon/ — ⅛ tsp each, ground cloves, ground ginger, nutmeg — 1 cup organic * peaches, sliced — 1 banana, sliced — 20
pecan halves — 2 tbsp flaxseed meal
Ingredients: 1 cup pitted dates or (prunes if you are on the Health Reboot) 6 TBSP vanilla protein powder 3/4 cup toasted
pecan halves 1/2 cup pumpkin puree 2 TBSP pure maple syrup, plus additional 1 - 3 teaspoons as desired 2 TBSP Chia seeds 2 1/4 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/8 tsp cloves 3/4 cup chopped raw pumpkin... Read More»
Following the instructions that came with your waffle maker, add the batter and spread it out; sprinkle with
the pecan halves or pecan pieces, Cook the waffles until golden brown.
Arrange the apple slices and
pecan halves in a design on top.
2 cups
pecan halves 2 tablespoons pure maple syrup 1/2 teaspoon garam masala 1/8 teaspoon ground ginger Dash cayenne pepper 1/8 teaspoon coarse salt
3 cups chickpeas, rinsed & drained 1 cup raw
pecan halves 2 cloves garlic 3 tablespoons fresh lemon juice 1 heaping teaspoon smoked hot paprika 1/8 teaspoon cayenne pepper sea salt, to taste 1/4 to 1/2 cup filtered water
Line a baking sheet with parchment and spread the raw
pecan halves on the sheet, spaced well.
Nuts are not cheap, but an 8 - ounce bag of
pecan halves for $ 4.99 is just what I need to make another batch of our favorite paleo granola.
wild rice pecan burgers 1 cup cooked wild rice mix 1 1/2 cups chickpeas 1 cup raw
pecan halves 1/3 cup chopped yellow onion 3 minced (or pressed) garlic gloves 1/2 teaspoon sea salt (or to taste) 5 to 6 cranks of fresh black pepper 1/8 teaspoon cayenne 1 teaspoon low sodium tamari
Part 2: Pie Filling * makes 8 servings 2 cups
pecan halves 6 - 7 oz firm tofu 1/2 cup pure maple syrp 1/4 cup melted coconut oil or non-dairy butter 1/4 cup unsweetened almond milk 8 dates, soaked 2 tablespoons arrowroot powder 1 teaspoon vanilla extract a pinch of salt
1 1/2 Cups
Pecan Halves 1 Cup Walnut Halves 2 Cups AP Flour 2 Teaspoons Baking Powder 2 Teaspoons Baking Soda 1 Tablespoon Cinnamon 1 Teaspoon Ground Ginger 1/2 Teaspoon Ground Cloves 1 Teaspoon Ground Nutmeg 1/4 Teaspoon Salt 2 1/2 Cups Fresh Dates (about 3/4 pound) 1 Cup Butter Plus 1 Tablespoon For Greasing (room temperature) 1/4 Cup Honey 4 Large Eggs (room temperature) 1 Tablespoon Vanilla Zest of 1 Orange 1 Cup Dried Cranberries (preferably unsweetened or fruit sweetened) 1 Cup Dried Plums 2 Fresh Apples
* 1 cup chopped pecans plus 9
pecan halves, divided * 1 cup lightly packed brown sugar * 1/4 cup rice flour * 1/4 cup sorghum flour * 2 Tablespoons sweet rice flour * 1/4 teaspoon xanthan gum * 2 eggs * 1/2 cup butter (8 Tablespoons), melted * 1/2 cup chocolate chips (optional)
Place
pecan halves in a plastic zip - top bag and seal.
I did what is considered «traditional» when you think turtles, put
pecan halves under the cookies so they resemble the little guy.
A Costco sized bag of
pecan halves will make a triple recipe.
1 tablespoon unsweetened cocoa powder 1 teaspoon kosher salt 1 teaspoon granulated sugar 3/4 cayenne pepper 3/4 teaspoon garlic powder 3 cups unsalted nuts (peanuts,
pecan halves, walnut halves, slivered almonds and or / cashews) 1/2 cup pepitas 2 tablespoons white sesame seeds 2 tablespoons unsalted butter
ingredients FOR THE CRUST: 1 cup all - purpose flour 1/2 cup whole wheat flour 3 tablespoons granulated sugar 1/2 teaspoon salt 1/4 cup unsalted butter (cold, cut into 1 / 4 - inch pieces) 1/4 cup vegetable shortening (cold, cut into pieces) 1/4 cup cold water 10 store - bought caramels (roughly chopped) FOR THE FILLING: 2 1/2 pounds Granny Smith apples (about 7 apples, peeled, cored, cut into 1 / 4 - inch slices) 1/2 cup light brown sugar (firmly packed) 1 tablespoon lemon juice (freshly squeezed) 2 tablespoons granulated sugar 1 tablespoon cornstarch 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla extract FOR THE PECAN CRUMBLE: 3/4 cup all - purpose flour 3/4 cup
pecan halves 1/2 cup granulated sugar 1/4 teaspoon salt 6 tablespoons unsalted butter (cold, cut into 1 / 4 - inch pieces) FOR THE CARAMEL DRIZZLE: 3 tablespoons unsalted butter (cut into pieces) 30 store - bought caramels FOR SERVING: 1/2 cup
pecan halves 1/2 cup chopped pecans
Drizzle the caramel over the pie, immediately arrange
the pecan halves on top (get creative with a design!)
1/2 teaspoon sea salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1/4 teaspoon chili powder 1/8 teaspoon ground nutmeg 3 tablespoons unsalted butter 3/4 cup cashews 3/4 cup
pecan halves 1/2 cup almonds 1/4 cup packed brown sugar 1 tablespoon water 1-1/2 teaspoons Worcestershire sauce Dash Louisiana - style hot sauce
Set aside 32
pecan halves and spread all the rest into pie crust.
I added
pecan halves and pretzels to the popcorn and it is absolutely incredible!
ingredients PRALINE TOPPING: 2 1/2 cups
pecan halves and pieces 4 tablespoons unsalted butter 2...
Reserve 28 of
the pecan halves, add half of the remaining pecan halves, and break up the temaining ones as you add.
1/2 cup
pecan halves 1 cup fresh spinach, tightly packed 1 cup fresh basil leaves, tightly packed 1 large garlic clove, minced 1 teaspoon fresh lemon juice 1/2 teaspoon sea salt 2 tablespoons water, or as needed to facilitate blending
Decorate the top with the roasted
pecan halves.
Decorate the top with concentric rings of
pecan halves and bake for one hour.
3/4 cup whole wheat pastry flour 3/4 cup white whole wheat flour 3/4 cup oat flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Pinch cinnamon 1/3 cup
pecan halves, toasted and ground 1/4 cup organic canola oil or other neutral oil 2/3 cup soymilk + 1 teaspoon cider vinegar 1/2 teaspoon vanilla extract 1/4 cup light brown sugar grated zest of one small orange 1/2 cup dried blueberries
Arrange
the pecan halves around the outside of the pie and the chopped pecans in the middle.
2nd time added 1/2 t cinnamon and 1 cup broken
pecan halves (per tjaspenjuin - thanks!)
Toasted
pecan halves, juicy raspberries, sliced pears and salad greens are drizzled with a lemony vinaigrette dressing.
1 teaspoon fresh rosemary, minced 1 teaspoon sea salt 1/8 cup sesame seeds 1/2 cup Demerara sugar 1 large egg white 2 cups
pecan halves
1/2 cauliflower head — a big one 1 cup
pecan halves 1/3 cup extra virgin olive oil 1 garlic clove, crushed 1 tablespoon minced fresh rosemary or 1 teaspoon ground dried rosemary 1/2 teaspoon black pepper 8 ounces ham, in 1/2» cubes 5 ounces crumbled gorgonzola cheese — or other mild blue cheese — you can buy five - ounce tubs already crumbled.
Arrange
pecan halves, tops up, in a partially baked 9 inch pie crust.
Nonstick cooking spray 1/2 cup
pecan halves 1/2 cup dried apricots, roughly chopped 1/2 cup dried sour cherries 1/2 cup pumpkin seeds 1/2 cup ground almonds 1/4 cup sesame seeds 2-1/4 cups old - fashioned oats 1-1/4 teaspoon ground cinnamon Pinch of salt 3/4 stick unsalted butter 3/4 cup honey 1/2 cup granulated sugar