Not exact matches
Also, by
roasting them, this allows the natural oils from the
almonds to be released, which then helps it to mix properly and you won't need to add any additional
oil.
The mix of sweet dates with rich cacao,
roasted nut butter,
almonds, coconut
oil and a pinch of salt will make everyone happy!
Seriously, these
roasted almonds are so easy to make that all you have to do is preheat the oven, mix together the
almonds with some Nektar Honey Crystals, coconut
oil, sea salt then put them on a baking pan with some parchment paper, bake and viola....
Ingredients: Dairy Protein Blend (Whey Protein Concentrate, Whey Protein Isolate, Milk Protein Concentrate), Isomalto - oligosaccharide, Soy Protein Isolate, Vegetable
Oil (Palm Kernel
Oil, Palm
Oil, Shea
Oil), Glycerin, Polydextrose, Tapioca Starch, Maltitol Syrup, Water, Natural Flavors,
Roasted Co ee, Yogurt Powder (Cultured Non-Fat Milk Solids), Dried Egg White, Calcium Carbonate,
Almonds, Nonfat Dry Milk, Agar, Salt, Soy Lecithin, Sucralose, Tocopherols, Sunflower Lecithin.
That's OK; just avoid any
almonds that have been
roasted, especially with added
oil and salt.
I took the liberty of changing a few things around and used what was on hand: Bob's Redmill
Almond meal, fortunately the texture is excellent, 1/2 cup
roasted & mashed Delicata Squash, one tablespoon of Ghee, one tablespoon of Coconut
oil instead of 1/4 cup, substituted Hemp Seed for Flax meal and Volia!
1/2 cup
roasted, unsalted
almonds 1 garlic clove 1/2 teaspoon coarse salt 1 teaspoon paprika (optional) 2 1/2 tablespoons extra virgin olive
oil 2 organic boneless, skinless chicken breasts, halved (4 pieces total)
The
almonds are hand -
roasted without the use of any added
oil, creating a satisfying and healthy snack.
I love to top the salad with my olive
oil roasted almonds for a great crunch, but it's great with grilled chicken or feta cheese too.
Chocolate - Sesame Biscotti Maple - Oat Plum Crumble Chocolate - Orange - Goji Cookies Caramel Apple Upside Down Cake (with Vanilla Bean Cashew Cream) Gingerbread Cake with Lemon Cashew Cream
Almond, Cardamom & Chocolate Chunk Cookies Castagnaccio (Italian Chestnut Cake) Strawberry & Rhubarb Polenta Cake (or Muffins) Maple -
Roasted Nut Butter Brownies Coconut Cupcakes with Chocolate Ganache (Grain - Free &
Oil - Free) Apple Crumble Shortbread Bars Chocolate Dipped Lemon & Cranberry Shortbread Vegan Baked Custard Tarts Vegan Chewy Coconut - Oat Cookies
I am considering just lightly
roasting (low heat) raw cashews with a little salt and
almond oil.
1/4 cup thinly sliced shallots Salt 4 cups cubed
roasted chicken (optionally, with skin) 3 tablespoons chopped
roasted red peppers 1 small jar (6 oz) marinated artichoke hearts (drained thoroughly), coarsely chopped 1/4 cup roughly chopped smoked
almonds 3/4 teaspoon dried thyme 1 tablespoon whole - grain mustard 1 tablespoon sherry vinegar 1/4 cup extra virgin olive
oil (I used California Olive Ranch Miller's Blend) Freshly ground black pepper
INGREDIENTS: Organic Dry
Roasted Cashews, Lundberg Organic Brown Rice Syrup, Organic Dry
Roasted Almonds, Organic Sunflower
Oil, Sea Salt.
At Miss Ruben we add
roasted almonds to the broccolini before topping it with the chili and garlic
oil.
3 C Dried Black Beans, soaked and boiled 1 Pkg Frozen Cauliflower, defrosted and microwaved 1 Bulb Garlic,
roasted 2 C So Delicious Dairy Free Unsweetened
Almond Milk 3 Tbsp Trader Joe's Olive
Oil 3 Pkgs Button Mushrooms, chopped 2 Red Onions, chopped 5 Carrots, sliced thin 4 Large Zucchini, chopped small 1 Pkg Frozen Kale, defrosted 1 Tbsp Oregano 1 Tbsp Cumin 1 Tsp Chili Pepper Flakes 1 Tsp Cinnamon
Sage
Roasted Nuts 2 cups mixed nuts (pecans, walnuts and
almonds) 1 cup fresh sage leaves 1 tablespoon olive
oil 1/4 teaspoon and a generous pinch salt
Transfer the cooked fennel, 4 - 5 cloves of
roasted garlic, sea salt and pepper, cashews, vinegar, olive
oil, and
almond milk or soy creamer to a high - powered blender or food processor.
This epic dish is an upgrade to my simple
roasted brussel sprouts recipe Brussels sprouts are
roasted in olive
oil, balsamic vinegar and garlic mixture, and tossed with dried cranberries and sliced
almonds!
brussels sprouts, shaved 1/2 cup red grapes, halved 1/3 cup parmesan cheese, grated 1/4 cup
roasted almonds 2 tablespoons olive
oil 2 tablespoons lemon juice 1 teaspoon honey 1/2 teaspoon dijon mustard salt + pepper to taste
It's made with
roasted red peppers, which I also just recently started making for the first time myself and the sauce is a mix of the peppers,
almonds, vinegar, paprika,
oil, garlic, and with my own spin on it, tahini.
1 1/2 cups Diced Cauliflower 4 large Eggs 1/4 cup
Almond Milk 1/4 cup melted Coconut
Oil or Butter 1/3 cup chopped,
Roasted Pecans 2/3 cup Xylitol OR 1/3 cup Xylitol + 1/4 cup Honey or Agave 1 teaspoon Vanilla Extract 2 teaspoons Cinnamon 1/4 teaspoon Nutmeg and Allspice 1 1/2 cup Oats 2.5 Tablespoons Coconut Flour
One of the most important sauces in Spanish cooking, Romesco is a smooth, gently spicy - sweet mixture of smoky
roasted piquillo peppers,
almonds and / or hazelnuts, garlic, and olive
oil.
Tagged as:
almond meal, breakfast, fresh fruit, healthy, honey, maple, maple syrup, muffins, no butter, no
oil, recipes,
roasted strawberries, strawberries, white whole wheat, whole wheat
Besides the expected
roasted nuts, the original PB and the
almond butter each contain wheat germ for fiber, flax seed and
oil for omega - 3 fats, cane juice and honey for sweetness, and the non-vegan component of egg whites for protein (10g per 2 Tbsp serving!).
1 teaspoon olive
oil 2 large onions, chopped 3 cloves garlic, peeled and sliced thinly 3 sweet potatoes, peeled and chopped into bite sized chunks 1 butternut, peeled, seeded and chopped into bite sized chunks 3 large carrots, peeled and chopped into bite sized chunks Thumb size piece of fresh ginger, peeled and sliced into matchsticks 2 tablespoons ras - el - hanout Vegetable stock — I use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and skin thinly sliced 1/2 cup pitted green olives 2 handfuls fresh coriander, roughly chopped A cupful of
roasted almonds, roughly chopped
6 egg yolks, lightly beaten 2/3 cup sour cream 1 teaspoon pure vanilla extract 1 2/3 cups sifted cake flour 1/3 cup unsalted
roasted pistachios, finely ground 1 cup superfine sugar 1 (3 1/2 ounce) package Jell - O instant pistachio pudding mix 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 12 tablespoons unsalted butter, softened to a cool room temperature 1 tablespoon
almond extract or 1 tablespoon walnut
oil powdered sugar for dusting
For salad: 1 medium bunch of lacinato kale, stems removed, chopped well 2 tablespoons extra virgin olive
oil Zest and juice of one large organic lemon 1 tablespoon pomegranate molasses (or substitute balsamic vinegar plus a touch of honey) 3 cups cooked chickpeas 1 1/2 cups cooked barley or farro (see note below) 1/2 cup
roasted, salted cashews, roughly chopped (or substitute chopped tamari
almonds) Salt and freshly ground black pepper to taste
2 cups crispy
almonds * 1 cup
roasted, salted cashews (preferably
roasted in peanut
oil or dry
roasted) 3/4 cup diced dried papaya (approx. 1/4 inch dice) 1/2 cup diced dried pineapple (approx. 1/4 inch dice) 1/2 cup raisins
Ingredients: 1 lb raw or
roasted unsalted
almonds 1/4 cup organic palm fruit
oil 2 Tbsp vanilla 1/8 cup sugar 1 Tbsp honey Sea salt to taste
Kale and
Roasted Squash Quinoa Salad Recipe 1 medium butternut squash (about 1 1/2 pounds) 1 tablespoon olive
oil 1/2 teaspoon fine sea salt freshly ground black pepper 2 cups cooked, cooled quinoa 2 cups fresh baby kale, coarsely chopped 1 large apple, coarsely chopped (such as Honeycrisp, Braeburn, Gala or Fuji) 1/3 cup coarsely chopped toasted
almonds or pecans
Add the toasted bread, the dry
roasted almonds and hazelnuts, 1 raw garlic, 1
roasted red bell pepper, 2 Tbsp of extra virgin olive
oil, and the 1/2 Tsp red wine vinegar
1 teaspoon chili powder, preferably ancho (if you use a regular supermarket chili powder, cut down the cumin below) 1 teaspoon smoked paprika 3/4 teaspoon ground cumin 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper, or more to taste 3/4 cup pecans 3/4 cup raw
almonds 1/2 cup dry
roasted peanuts 1/2 cup raw pistachios 2 tablespoons extra virgin olive
oil 2 tablespoons agave nectar 1/2 teaspoon coarse salt (I like Maldon sea salt on these)
In a blender, combine the
roasted pepper, tomatoes,
almonds, garlic, sherry vinegar and olive
oil, blending until smooth.
For convenience sake, here is the ingredient list: 1 1/2 cups
almond flour OR dry
roasted, unsalted, sunflower seeds ground into a meal * (not
almond meal) 2 Tablespoons coconut flour 4 Tablespoons ground golden flax 1/2 cup sucanat 1/4 cup water 1/4 cup molasses 1 1/2 — 2» piece of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive
oil or coconut
oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To dry
roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes until they get fragrant and just barely begin to darken.
1
roasted red pepper, seeded, peeled, and roughly chopped 1/4 cup
roasted cherry tomato «raisins» (see below) 1 tablespoon roughly chopped
almonds (8 or 9 whole
almonds) 2 cloves garlic, peeled and roughly chopped 1 tablespoon sherry vinegar 1/4 cup extra-virgin olive
oil Pinch of salt Freshly ground black pepper
1 pkg Nasoya ® Organic Extra Firm Tofu, or Nasoya ® Organic Extra Firm Twin Pack, or Nasoya ® Organic Cubed Super Firm Tofu 1 can chickpeas, about 15 oz 2 tbsp olive
oil 1 cup
roasted, salted
almonds 2 tsp Cajun seasoning
Print Blueberry cake Ingredients Crust 60 g
almonds 60 g cashews
roasted 70 g dates previously soaked for minimum 1 hour 1 tablespoon coconut
oil 2 tablespoons cacao powder Blueberry filling 200 g cashews previously soaked for minimum 4 hours 100 g blueberries fresh 3 -LSB-...]
Print Blueberry mini cheesecake Ingredients Crust 60 g
almonds roasted 30 g cashews 10 g hemp seeds 1 tablespoon coconut
oil 1 tablespoon agave Blueberry filling 200 g cashews previously soaked for minimum 4 hours 50 g coconut cream the thickened coconut cream from a -LSB-...]
Print Avocado and mango mini cheesecake Ingredients Crust 100 g
almonds roasted 10 g rolled oats 10 g hemp seeds 2 tablespoons coconut
oil 1 - 2 tablespoons agave Filling 200 g cashews previously soaked for minimum 4 hours 100 g mango 100 g avocado 2 teaspoons -LSB-...]
When I made my homemade
almond butter (with a bit of salt,
almond oil, and raspberry honey) I used unsalted
roasted almonds, which I checked to make sure were free of flour dusting.
3 tablespoons (30 g) white chia seeds 1/3 cup (80 ml) water, more if needed 1/2 cup (120 g) packed cooked and cooled amaranth (see headnote) 1/2 cup plus 2 tablespoons (75 g) whole wheat pastry flour, plus extra for rolling 3 tablespoons (30 g) shelled hemp seeds 3 tablespoons (23 g) golden
roasted flax seeds 2 tablespoons (15 g)
almond meal 1 1/2 teaspoons nutritional yeast Generous 1/2 teaspoon fine sea salt 2 tablespoons (30 ml) olive or grapeseed
oil
2 large aubergines, thickly sliced in rounds 1 tablespoon olive
oil 2 medium sized onions, chopped 2 -3 cloves garlic, chopped 3 teaspoons Ras — el — Hanout 1 tin chopped tomatoes 1 tin chickpeas, rinsed and drained 1/2 l vegetable stock — I use Marigold bouillon 8 dried apricots, quartered 2 preserved lemons A handful of
roasted almonds, chopped A handful of fresh mint, leaves picked off and thinly shredded
The rest of the eats were all repeats that you can find linked back to in old posts: smoked salmon, olive
oil & salt
roasted almonds, strawberries, GF and regular crackers, and goat gouda.
The resulting nut butters (classic peanut and blends of peanut — pecan,
almond, and cashew) are
roasted and ground by hand, using local peanuts, wildflower honey, organic coconut
oil, and sea salt.
Instead, this chocolate fudge is a wonderful mixture of coconut
oil, cashew butter (although any nut butter would work), dark chocolate (70 % cocoa — no milk solids),
roasted pistachios,
almonds (again any nuts work —
roasted hazelnuts are even better!)
1 1/4 cups French green lentils 1/2 cup chopped
roasted red peppers 1/2 cup sliced pitted kalamata olives 1/3 cup chopped Italian parsley 1 tablespoon chopped fresh dill 1/3 cup chopped raw
almonds, toasted 2 tablespoons red wine vinegar 1/4 cup extra virgin olive
oil 1/4 teaspoon salt, or more to taste (I like flaky Maldon salt here, rubbed between your hands) Freshly ground black pepper, to taste
After P went to bed we had dinner «al fresco» style (lots of nibbles) which had all the usual suspects including olive
oil and sea salt
roasted almonds, crackers (GF & wheat), assorted artisanal goat cheese, smoked salmon, carrots, and hummus.
Lately, the oven has seen pesto croutons, dense and moist coconut
almond cakes, caramelized
roasted fall vegetables with herbs and olive
oil and so much more.
115g coconut
oil 150g dark chocolate, broken up (I used a good quality 70 % cocoa solids chocolate with no milk products) 6Tbsp cashew butter (or any nut butter) 1 / 2tsp himalayan pink salt 150g cranberries 100g
almonds (or pistachios or hazelnuts) lightly
roasted & chopped sprinkling of freeze dried raspberries
Milton's crackers, olive
oil roasted almonds, carrots, Fresh N Nova cilantro hummus, Mary's Gone crackers, grapes, and Redwood Hill Farm goat bucheret cheese.