Sprinkle
the reserved nut mixture over top.
Not exact matches
Pour over crust; sprinkle with
nuts and
reserved crumbly
mixture.
Add the coconut palm sugar and remaining tablespoon of maple syrup to the
reserved nut - oat
mixture in the small bowl.
Time Saver: For even quicker prep, fill each potato with mashed potato
mixture then top with
reserved cheese and
nuts.
In a large bowl, combine the bean paste, sauteed onion, all the dried fruit,
nuts, 2/3 of the wild rice (
reserve 1/3 for top), and 1/2 of the flax seed
mixture, gluten - free breadcrumbs, spices, salt and pepper plus fresh oregano — mix well.
In medium bowl, combine
reserved oat
mixture with coconut and
nuts; mix well.
Sprinkle with pine
nuts then with
reserved breadcrumb
mixture.
Add
nuts and remaining chips to
reserved crumb
mixture.
Sprinkle
reserved crumb
mixture with
nuts on top of the filling and press in lightly.
Prepare the topping by adding 3/4 cup of chopped
nuts and 1 tablespoon of raw sugar to the
reserved oat
mixture.
Add 1 1/4 cup of the chopped
nuts to the flour - butter
mixture,
reserving 3/4 cup
nuts for the topping.
Add sausage
mixture to pasta with 1/2 cup
reserved cooking water, raisins, toasted pine
nuts, and Parmesan; toss to combine.
Add the chiles, the
reserved nuts, and the stock and brin the
mixture to a boil.
Add
nuts to
reserved oat
mixture; mix well.