These are all the ingredients you'll need to make yummy no - bake granola bars: quick cook oats (uncooked), creamy peanut butter, organic honey, pure vanilla extract, a pinch of salt, mini chocolate chips, peanut butter / chocolate candies, and slightly crushed roasted and
salted mixed nuts.
heavy cream 1 teaspoon pure vanilla extract 3 cups whole
salted mixed nuts, toasted
Not exact matches
Mix the oats,
nut milk, 1/2 a cup of water and a pinch of
salt in a saucepan and start to warm it over a medium heat.
Next prepare your sweet corn and pine
nuts by spreading them out on a baking tray and
mixing with a good drizzle of olive oil and a sprinkle of
salt.
The
mix of sweet dates with rich cacao, roasted
nut butter, almonds, coconut oil and a pinch of
salt will make everyone happy!
I roasted chopped
mixed nuts with a little maple syrup and flaky sea
salt, folded some into the brownie batter for added texture and flavour and then blended the rest into a sweet, salty
nut butter to spread on top.
Then, in a large bowl, add the frying pan mixture, the lentil
mix from the blender, the rest of the lentils, chopped
nuts and a pinch of
salt and pepper.
A quick pureed creamy raw tomato sauce with loads of basil and a
mix of pine
nuts, cashews, garlic, olive oil, and sea
salt.
I used a wide variety of toppings, including: India Tree nature's colors sugar sprinkles in marigold, dried cranberries, dried tart cherries,
salted almonds, and trail
mix with
nuts, dried fruit, seeds, flaked coconut, and dark chocolate chips.
Heat oven to 180 degrees Celsius Line a baking sheet with baking paper Combine baking soda, fruit,
nuts and seeds, sea
salt and almond flour in a bowl In a separate bowl beat egg and add liquid stevia
Mix wet ingredients into dry With hands form the mixture into a dough Shape dough into a rectangular shape about 2 cms thick Cut dough into slices Bake for 15 mins
Ingredients:
Mixed nuts (almonds, peanuts, cashews), chicory root fiber, palm kernel oil, sugar, honey, non GMO glucose, crisp rice, cocoa powder, sea
salt, cascabel chili, ancho chili, soy lecithin, cinnamon, whole milk, vanilla extract, habanero chili
In another bowl,
mix grated cheese, cardamom powder,
salt and white pepper with cashew
nuts milk paste.
Banana
Nut Cake 2 cups Gold Medal ® all - purpose flour 1 package (3.4 ounce) banana cream pudding
mix 1 1/2 teaspoons baking soda 1/4 teaspoon
salt 1/2 cup (1 stick) unsalted butter, softened 1 cup granulated sugar 3 large eggs 1 teaspoon vanilla 3/4 cup buttermilk 1 1/4 cups mashed bananas (about 3 large) 3/4 cup chopped peanuts
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal
mixed with 6 tbl of water) 1/3 cup of
nut butter (I used creamy cashew) 2 tablespoons of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch of sea
salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips as well
In a large
mixing bowl, combine the oats, coconut,
nuts / seeds, dried fruit, and
salt.
Tagged cardiff half marathon, chia seeds, cocofina, epsom
salt, fruit beer, half marathon, natashas living foods,
nut butter, pinhead oats, raw cacao coconut slice, squash, sunwarrior, superflife smoothie
mix, vega energy gels, vegan roast dinner, warrior blend natural, what i ate wednesday, wiaw
1/3 cup vegetable oil 3/4 cup sugar 1 teaspoon vanilla 1/4 teaspoon nutmeg 1/4 teaspoon allspice 1/4 teaspoon cinnamon pinch
salt 1 1/3 teaspoons baking soda 1 cup all - purpose flour 1/2 cup whole wheat flour 1/4 to 2/3 cup
nuts (raw unsalted is best, I like
mixing 1/2 sunflower seeds, 1/2 chopped walnuts) 1/4 cup seeds /
nuts to top loaf
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine
nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below)
mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only
Salt and pepper Zest of 1 lemon Mint leaves for garnish
After a few minutes is up, add the sugar,
nut butter, maple syrup, earth balance, vanilla,
salt & baking soda to your
mixing bowl.
Top with the
mix - in's of your choice (dried fruit, raisins, raspberries, chopped
nuts, granola, coconut, a drizzle of honey or chocolate, sea
salt, etc.).
For this, I heated some olive oil (you can use sesame oil too), added sesame seeds, raw peanuts (my favorite
nut), Sirracha powder
mix (my new invention which I feel is better than the sauce and more versatile), Chinese long beans,
salt and to add extra flavor I finished this dish with coconut flakes.
1 cup Beet Puree 1/3 cup coconut sugar (sub any sugar) 1/4 agave netar 1/4 cup coconut oil, melted 2 eggs 1.5 tsp baking soda 1/4 tsp
salt 1/2 tsp vanilla extract 1/2 tsp coffee extract (optional) 1/4 cup + 2 tbsp coconut milk (sub almond, rice or soy milk) 1/2 cup cocoa powder 1 1/4 cup whole wheat flour 2 tbsp corn starch 1/2 cup chocolate chips 1/2 cup
mixed nuts / seeds for topping (pecans, pumpkin seeds and hazelnuts is what I chose)
I can't believe someone else likes the brown rice cake /
nut butter combo Just finished
mixed nut butter (brazil, almond, and cashew) with cinnamon and a wee bit of
salt, no sweetener required!
I once used a bag on
mixed salted nuts (hazelnuts, almonds, pecans, cahsews, and macadamia).
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.
Take a large bowl and add Oats, almond meal, flour,
Salt, chopped pecans,
mixed nuts and brown sugar.
1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other
nuts, and
mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea
salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.
Husband loves them too because they make a great substitute for beer
nuts /
salted mix.
Directions: Place potatoes in a shallow baking dish, lightly oiled or buttered /
Mix melted butter and syrup together and drizzle evenly over potatoes, or use a pastry brush and brush each potato with the mixture / Then sprinkle with
salt & pepper / Bake covered at 375º for 30 minutes / Remove cover and continue to cook, basting occasionally with juices, until gold brown and tender, another 30 — 40 minutes / Sprinkle with candied
nuts if you like / Serve immediately, or place in a clean, ovenproof dish and reheat later.
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
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
nuts (pecans, walnuts and almonds) 1 cup fresh sage leaves 1 tablespoon olive oil 1/4 teaspoon and a generous pinch
salt
2 cups (300 g) of
mixed nuts (we used cashew, almonds, pumpkin seeds and flax seeds) 1 egg 2 tbsp water 1 tsp sea
salt
In a food processor finely
mix oats,
nuts, shredded coconut, flour,
salt, sugar then add coconut oil.
Recipe: 100g buckwheat 600g sweet potato 2 ripe bananas 3 tablespoons maple syrup pinch of
salt 1 cup
mixed nuts 1/2 cup dry fruit 1/4 cup pumpkin seeds 1/4 cup almond flakes
Champ Elysees Salad Blend Such & Such
Nut Mix White Stilton Cheese with Cranberries 1/2 C Pomegranate Vinegar 1/2 C Olive Oil
Salt and Pepper Wisk together the Vinegar and Oil with the salt
Salt and Pepper Wisk together the Vinegar and Oil with the
salt salt a...
Add basil,
nuts, cheese, garlic and
salt to the bowl of a food processor and process until very fine and very well
mixed (and very green!).
1 cup of
nuts (I
mixed walnuts, Macadamias and pistachios) 1 cup of pitted Medjool dates Pinch of sea
salt
Add the parsley, mint, and pine
nuts, Pomegranate molasses, lemon juice,
mixed spices, and
salt, black pepper, and red pepper.
(Meat Topping) 2 tbsp olive oil 3 medium onions, finely chopped 1 1/2 lbs lean ground lamb or beef 2 large tomatoes, peeled seeded, chopped, and drained 3 tbsp tomato paste 1/3 cup finely chopped flat - leaf parsley 2 tbsp finely chopped mint 1/4 cup pine
nuts, lightly toasted 1 tbsp Pomegranate Molasses (reduce unsweetened pomegranate juice to by two - thirds) 1 tbsp freshly squeezed lemon juice 1 1/2 tsp
mixed spices (2 parts allspice, 1 part cinnamon, coriander, cloves, and cumin)
salt, pepper, and red pepper to taste
Lamb and Spinach Fatta (Fattet Sabanikh)--------------------------- 2 bunches of spinach (about 2 lbs) 2 tbsp olive oil 2 medium onions, finely chopped 1 lb lean boneless lamb, cut into 1 ″ cubes 1/2 tsp
Mixed Spices (4 parts ground cinnamon, 1 part each ground nutmeg, cloves, and cardamom)
salt and freshly ground pepper 1 1/2 cups water juice of 1/2 lemon, more to taste 2 tbsp unsalted butter 1/3 cup pine
nuts 1/2 tsp Middle Eastern red pepper 2 6 ″ pita breads, toasted and broken into bite - sized pieces Minted Garlic Yogurt Sauce (1 1/2 cups low - fat yogurt, crushed garlic, 1 tsp crushed dried mint)
Then I added the
nut butter (if used),
salt, vanilla, and cinnamon or cocoa powder (if used) in the pan and
mixed thoroughly.
What's in it: GREENZ - 2 cups (like arugula, kale,
mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds)
NUTS - 1 - 2 tablespoons chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of
salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think of!
In a food processor
mix cashew
nuts, nutritional yeast and
salt until finely ground, sprinkle over risotto when serving and finish of with some fresh parsley.
Tiger
Nut Flour Pancakes 2 eggs 1/4 cup Anthony's Coconut Oil, melted 1/3 cup almond milk 1 tablespoon Anthony's Coconut Sugar 1/2 cup Anthony's Tiger
Nut Flour 2 tablespoons Anthony's Coconut Flour 1/3 teaspoon baking soda 1/4 teaspoon
salt In a
mixing bowl, combine the eggs, coconut oil, almond milk, and coconut sugar;
mix well.
In a bowl,
mix oats, sugar, baking powder,
salt, cinnamon, half the strawberries, half the
nuts, and half the chocolate chips.
Produced using Solo low sodium sea
salt, the Hoopo range features peanut, cashew, almond and
mixed nut snacks in exciting flavours.
The range comprises four varieties of 40g or 50g consumer pack — Satay Peanuts, Spicy Mediterranean Peanuts, Jalfrezi Cashews and Shanghai 5 Spice Cashews — as well as 1 kg catering packs available in these four flavours plus the additional options of sea
salted cashews, peanuts, almonds or
mixed nuts (cashews, almonds, pecans and hazelnuts).
We've been enjoying these all summer with the addition of some
salted nuts in the
mix.
Mix together onion, lamb, rice, pine
nuts, currants, cinnamon, herbs, 1 1/2 teaspoons
salt, and 1/2 teaspoon pepper.
2 cups arugula 1 cup spinach 2 - 3 cloves garlic 1 teaspoon dried herbs of your choice (I used basil and thyme) cayenne pepper, to taste (optional)
salt & pepper, to taste 1/3 cup
nuts, I used a
mix of pine
nuts and pecans 1/2 cup olive oil 2 tablespoons lemon juice 1/4 cup parmesan cheese 1 16 ounce can of artichoke hearts, drained and chopped 1 pound farfalle or pasta of your choice