Swap in an equal measurement of
roughly chopped pistachios.
Roughly chop the pistachios.
Roughly chop the pistachios, spinach and dates.
Not exact matches
baking soda 1/4 cup goji berries 8 drops liquid stevia 1/2 cup mixed seeds, pumpkin, sunflower, sesame 1/4 cup
pistachios roughly chopped 1/4 cup dried apricots, cut into 2.5 cm pieces Pinch Celtic sea salt 1 large egg
Roughly chop the walnuts or
pistachios (I used a mixture of both) then add to a bowl and toss with 1 tsp of cinnamon then set aside.
Roughly chop the almonds and
pistachios, either with a knife or in a mortar and pestle, and dry toast in a pan on the stove top for just a few minutes.
1-1/2 cups all - purpose flour 1/2 cup plus 2 tablespoons confectioners» sugar 1/2 teaspoon salt 3/4 cup (1-1/2 sticks) chilled unsalted butter, cut into 1 / 2 - inch cubes 1-1/4 cups unsalted
pistachios,
roughly chopped 1 large egg yolk 3/4 teaspoon vanilla extract 7 ounces semi-sweet chocolate,
roughly chopped
1 cup Wonderful
Pistachios,
roughly chopped 2 cups old - fashioned oats, gluten free as necessary 1/2 cup puffed rice cereal 1/2 cup chickpea flour 2 tsp.
1 3/4 cups all - purpose flour 1 cup sugar 1/2 cup old - fashioned oats 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 2 large eggs 3 tablespoons canola oil 1 tablespoon orange zest 2 teaspoons lemon zest 1 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 1 cup dried cherries,
roughly chopped 1 cup unsalted, shelled
pistachios
For serving 1 scallion, thinly sliced 1 tablespoon minced chives 1/4 cup pomegranate seeds 1/4 cup
roughly chopped salted
pistachios
3 cups puffed brown rice cereal 1 cup sliced almonds 1/2 cup shelled salted
pistachios,
roughly chopped 1/4 cup white chia seeds 1/2 cup honey 1/2 cup smooth peanut butter 1-1/2 ounces bittersweet chocolate,
roughly chopped 1 teaspoon coconut oil 1 teaspoon flaky sea salt
For the crumble topping, place the almond and
pistachio kernels in a food processor and pulse until
roughly chopped.
Roughly chop the hard - boiled egg as well as the
pistachio kernels and a generous handful of flat leaf parsley.
INGREDIENTS for the labneh: 1 cup of 2 % pain greek yogurt 1 tablespoon of honey 1/2 teaspoon of maldon sea salt or kosher salt for the crust: 1 cup of all - purpose white flour (plus a couple of tablespoons to roll out the dough) 1/2 cup of buckwheat flour 1/2 teaspoon of sea salt 1/2 cup (typically one stick) of very cold sliced butter 1/2 cup of water with ice for the apple filling: 3 apples, cored, halved, and thinly sliced 2 tablespoons of coconut palm sugar (or regular white sugar) a pinch of sea salt 1/2 teaspoon of cinnamon 1 tablespoon of
pistachios,
roughly chopped 5 - 6 sage leaves,
roughly chopped
for the filling 2 tbsp ground almonds ~ 400 g (14 oz) peaches, sliced 2 tbsp demerara sugar + more for sprinkling small handful of
pistachios,
roughly chopped
2 cups kale, stems removed, finely
chopped 1/2 large ruby red grapefruit, segmented (no white pith), seeds removed 1/2 avocado,
chopped 1/4 cup Setton Farms shelled
pistachios,
roughly chopped
1/4 cup shelled
pistachios 1 cup quinoa 1 cup red rice (see headnotes) 1 medium white onion, sliced 2/3 cup olive oil grated zest and juice of one orange 2 teaspoons lemon juice 1 garlic clove, crushed 4 spring onions, thinly sliced 1/2 cup dried apricots,
roughly chopped 2 handfuls of rocket (arugula) salt and black pepper
Yield: One Serving, about 1 cup 1 avocado 4 drops alcohol free stevia juice of one lime 1/2 cup cucumber,
roughly chopped 18 - 24 fresh mint leaves 1/8 tsp lime zest teensy pinch of sea salt 2 tbsp melted Extra Virgin coconut oil
chopped pistachios, optional wee bit more lime zest
for the garlicky basil dip 1 cup zucchini, diced 2 cloves garlic,
roughly chopped 1/2 cup extra virgin olive oil 16 basil leaves & stems 1/2 cup raw
pistachio nuts 1/2 tsp sea salt
Ingredients you will need 1 large carrot, grated 1 Granny Smith apple, grated 80 g (2 cups) rocket, washed and dried 40 g (1 cup) baby spinach leaves, washed and dried 1 red capsicum,
roughly diced 120 g (1 cup) cherry tomatoes, halved 1 large avocado, peeled, pitted and cubed 60 g (1/2 cup) goji berries, plus extra to serve 3 tbsp pumpkin seeds, plus extra to serve 3 tbsp sunflower seeds, plus extra to serve 3 tbsp almonds 70 g (1/2 cup) shelled
pistachios 30 g (1 cup) coriander leaves,
chopped chilli flakes, to taste