Slice and serve cake warm with drizzle of remaining sauce, dollop of whipped cream and sprinkle
of remaining nuts.
Toast
remaining nuts on a rimmed baking sheet, tossing occasionally, until golden, 8 — 10 minutes.
Avoid the goat cheese if you want to keep the recipe vegan, and skip the pistachios if you want your dip to
remain nut - free.
While cooling, add
the remaining nuts to a food processor or high - powered blender and blend until you have a very smooth nut butter.
Sprinkle with
remaining nuts.
Finish with
the remaining nuts, and any torn celery leaves.
Garnish with
the remaining nuts and the pomegranate seeds.
Mix in about half of the pine nuts with the cheese, then sprinkle
the remaining nuts on top.
Spread the chocolate over the top of the toffee and sprinkle with
remaining nuts.
Sprinkle on
remaining nuts.
Dust
the remaining nuts in the sieve with 1/2 cup of powdered sugar.
Add
the remaining nut mixture then layer 10 more sheets of dough on top, brushing with butter in between layers.
Repeat the process with
the remaining nuts.
Combine sugar, flour, oats, cinnamon, nutmeg and
remaining nuts.
I created this simple recipe for brownies in which you will use the quantity of
the remaining nuts from the home made almond milk recipe I posted here.
Once a box is full, install
the remaining nut and bolt, and then bolt the bottom lip into place.
I finally decided to take action and, the other day, I ground up
the remaining nuts, mixed them with panko and parsley, and spread it on top of some salmon.
After 10 minutes, throw your frozen blueberries into the blender with the remaining banana & nut mylk mixture with
the remaining nut mylk and blend until smooth.
Continue with
the remaining nut mixture, reserving the balls on a plate or parchment lined sheet pan.
After making some luscious rich nut milk, use
the remaining nut meat for this colorful salad.
Scatter with coriander and
the remaining nuts and top with yogurt, if using.