I bet
sugared almond slices would make a nice crunchy topping.
Not exact matches
1 cup all - purpose flour 1 cup old fashioned oats 3/4 cup brown
sugar 1/2 cup (1 stick) butter, softened 1 14 - ounce can sweetened condensed milk 1 cup semi-sweet chocolate chips 1/2 cup
sliced almonds (or other nut of choice)
6 tablespoons cold non-hydrogenated vegan margarine, cut into pieces 2/3 cup granulated
sugar 1 1/4 cup blanched
sliced almonds, pulsed in a food processor into a fine meal 2 tablespoons cornstarch pinch salt 1/4 teaspoon ground cinnamon 2/3 cup plain
almond milk 2 teaspoons vanilla extract 1/2 teaspoon
almond extract 4 pears (Bartlet or Bosc), peeled, cored and
sliced into thin rounds 1/4 cup apricot jam, melted
Serves: 1 Nutrition: 201 calories, 5.3 g fat (1.2 g saturated fat), 26 mg sodium, 31.3 g carbs, 4.7 g fiber, 4.7 g
sugar, 7 g protein (calculated with 1/3 cup blackberries and blueberries, unsweetened vanilla
almond milk, 1/4 teaspoon balsamic vinegar, 1 tbsp
sliced almonds and 1 tbsp shredded unsweetened coconut)
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment 2 1/3 cups cake flour, plus more for pan 2 1/2 cups (10 ounces) fresh cherries, pitted and halved 1/4 cup plus 1 1/3 cups
sugar 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3 large eggs, room temperature 2 teaspoons
almond extract 1 1/2 teaspoons finely grated lemon zest 1 cup well - shaken buttermilk Powdered
sugar 1/4 cup
sliced almonds, toasted
1 cup
sugar 1/3 cup light corn syrup 2 tablespoons water 1/4 teaspoon salt 1 1/2 cups raw
almonds, coarsely chopped 8
slices thick - cut bacon, cooked and crumbled 1 tablespoon vanilla bean paste 1 teaspoon baking soda
Let
slices thaw at room temperature, dust with powdered
sugar, sprinkle with
almonds, and serve.
Almond Tart Crust 1 1/4 cups (155 grams) all - purpose flour 1/2 cup (60 grams)
sliced almonds 1/4 teaspoon salt 2 tablespoons granulated
sugar 8 tablespoons (115 grams) cold butter, cubed 1 large egg 2 tablespoons ice water
In a large mixing bowl, mix together the flour,
sliced almonds, salt, and
sugar.
3/4 cup of Greek yogurt (I used plain Chobani) 1/3 cup of maple syrup or honey 1/4 cup of
sugar 3 room temperature eggs 1 teaspoon of vanilla extract 1.5 cups of all - purpose flour (I used King Arthur) 2 teaspoons of baking powder 1 teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4 teaspoon salt 1/2 cup of unsweetened applesauce (I used a peach / apple) 1 3/4 cup of pitted, chopped (roughly) fresh cherries 1/4 cup of toasted slivered or
sliced almonds.
Almond Crumble 4 tablespoons (60 grams) butter, room temperature 1/4 cup (50 grams) brown
sugar, packed 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/2 cup (60 grams) all purpose flour 1/2 cup (45 grams) old fashioned oats 1/2 cup (60 grams)
sliced or chopped
almonds
;) Cocoa - marzipan pound cake slightly adapted from here 1 1/2 cups (210g) all - purpose flour 1/2 cup (45g) unsweetened Dutch - process cocoa powder 1 teaspoon baking powder 1/4 teaspoon table salt 3/4 cup (200g / 7 ounces)
almond paste — I used homemade, recipe here 1 cup (200g) granulated
sugar 1 cup (226g / 2 sticks) unsalted butter, at room temperature 2 teaspoons Amaretto 1 teaspoon vanilla extract 4 large eggs, room temperature 1/2 cup (120 ml) whole milk, room temperature 1/2 cup
sliced almonds (optional) Preheat oven to 160 °C / 325 °F.
2 pounds organic carrots with tops on 1 pound
sliced blanched
almonds 1 c 2 % Greek yogurt, strained 1 tsp curry powder 1/2 pound mushrooms, hon shemigi, maitake or shitake 1 c unseasoned rice wine vinegar 1 garlic clove, smashed 1 Tbsp
sugar 1 pound arugula 2 tsp canola oil Extra virgin olive oil Salt and pepper
2 c old fashioned oats 1/2 c
sliced or slivered
almonds 1/4 c light brown
sugar 1/4 tsp salt 1/4 tsp ground cinnamon 2 - 3 tbsp oil 2 tbsp honey 1 tsp vanilla extract 3/4 c raisins (optional)
Serve them with a dusting of powdered
sugar and
sliced almonds.
PIE FILLING: 2 cups heavy cream, whipped and divided 3 tbsp
sugar 1 tsp vanilla extract 1 3.4 oz box instant vanilla pudding 1 cup cold 2 % milk 8 oz cream cheese (room temperature) 14 oz sweetened condensed milk 4 - 5 ripe bananas 1/2 cup toasted coconut or
sliced almonds
Honey bee cake slightly adapted from this beautiful cookbook Cake: 2 1/4 cups (315g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/2 teaspoon table salt 3/4 cup + 2 tablespoons (200g) unsalted butter, room temperature 1/2 cup (100g) granulated
sugar 1/3 cup (100g) honey 2 teaspoons vanilla extract 2 large eggs 1 large egg yolk 3/4 cup (180 ml) buttermilk, room temperature * Glaze: 1/2 cup (150g) honey 3 tablespoons (41g) unsalted butter, room temperature 1/4 teaspoon vanilla extract pinch of salt 1/2 cup (56g)
sliced almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F.
What's in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla
almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly
sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used
almonds and sunflower seeds)-- 1 - 2 tablespoons brown
sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
Ingredients 2 Tb earth balance or non-dairy spread or butter 2 Tb canola oil 1/2 cup whole - wheat pastry flour 1/2 cup
almond meal 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup
almond or soy milk 1/4 cup
sugar 1 teaspoon vanilla extract 3 ripe but firm peaches, (about 1 pound), pitted and
sliced into eighths, or 3 1/2 cups frozen 2 cups (1 pint) fresh or frozen blueberries
1 1/4 cups whole wheat flour 1/4 cup old fashioned oats 1/4 cup
sliced almonds 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, softened 3/4 cup brown
sugar 1 egg 1 teaspoon vanilla 3/4 cup chocolate chips 1 teaspoon orange zest (optional)
1 Tbsp (15 ml) unsalted butter, softened 2 cups (500 ml) granulated
sugar 1 cup (250 ml) water 1/2 cup (125 ml)
sliced almonds 1/2 cup (125 ml) pecans 1/2 cup (125 ml) coarsely chopped unsalted pistachios 2 Tbsp.
3/4 cup
sugar 1/4 cup gluten - free flour blend 6 cups fresh peaches, peeled, pitted and
sliced 1/4 - inch thick 1 teaspoon
almond extract 2 tablespoons unsalted butter or dairy - free alternative, melted 2 pie crusts, one partially baked
Mix together
sliced apples, raisins, lemon zest,
sugar, cinnamon, ginger, and ground
almonds.
3/4 cup brown
sugar 1/2 cup all - purpose flour 1/4 cup
sliced almonds 1/2 teaspoon salt 1 1/2 teaspoons cinnamon 6 tablespoons unsalted butter, melted and slightly cooled
1/2 cup quinoa, rinsed 1/2 cup unsweetened
almond or soy milk (regular milk will also work) 1/2 cup water 2 teaspoons brown
sugar Handful chopped or
sliced almonds Handful of fresh blueberries
Add the granulated
sugar, all - purpose flour, ground cinnamon and ground
almonds and mix to coat all the apple
slices.
Almond Tart Dough 1 1/4 cups all - purpose flour 1/2 cup
sliced almonds 1/4 teaspoon salt 2 tablespoons
sugar 8 tablespoons (1 stick) cold butter, cut into cubes 1 large egg 3 tablespoons ice water
Crumble: 1/2 cup old fashioned oats 1/2 cup white whole wheat flour * 1/3 cup granulated
sugar 1/2 teaspoon Kosher or sea salt 2 tablespoons
sliced almonds, optional 5 tablespoons unsalted butter, very cold, cubed
For the crumble topping 1/2 cup (1 stick) unsalted butter, melted and slightly cooled 1 cup all - purpose flour 1 cup
sugar 1/4 cup
sliced almonds 1/2 teaspoon salt 1 1/2 teaspoons cinnamon Vanilla ice cream, for serving
In a food processor, blend together flour,
sliced almonds, salt, and
sugar.
10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5
almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots,
sliced lengthwise 2 tablespoons soy sauce 3 teaspoons
sugar Salt to taste
1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana
sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp
almond extract 1/4 cup coconut
sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain
almond milk 1.25
almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips
Pear Topping 2 firm, medium - sized pears 1/4 cup granulated
sugar 1/2 teaspoon ground cinnamon 1/4 cup
sliced almonds for garnish
Just made this using coconut
sugar instead of the brown
sugar, and I used a mixture of chopped pecans and
sliced almonds.
1/4 cup pure maple syrup 1/4 cup brown
sugar, packed 1/4 cup vegetable oil 1/8 teaspoon ground nutmeg Pinch of salt 3 cups old fashioned or rolled oats 1 cup
sliced almonds 1 cup unsweetened coconut flakes 1 cup dried cherries
Thanks to Trisha's one - bowl method for mixing up the batter, this crowd - pleasing dessert, blanketed with crunchy
sliced almonds and coarse
sugar, comes together easily.
For the Topping: juice of zested clementine (I used 3/4 the juice of an orange) 1 Tablespoon butter 1 Tablespoon
sugar 1/4 teaspoon ground cinnamon 1/2 cup
sliced almonds
Silver poppy seed cake trifle from Baking for All Occasions, presentation inspired by Nigella's lemon - raspberry plate trifle Cake: 2 1/4 cups (315g) cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated
sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and
sliced lengthwise 3 tablespoons
sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 350 °F.
Here are the exact ingredients I used: 1/2 package mori - nu tofu, 2 tbsp whole wheat pastry flour, 1 lemon
slice (squeezed), 1/2 tsp
almond extract, 3 tsp powdered
sugar, a splash of water and a dash of cinnamon.
Bakewell
slice from Feast: Food to Celebrate Life Base: 1 1/2 cups + 1 tablespoon (220g) all purpose flour 1/3 cup (47g) icing
sugar pinch of salt 1 cup (226g / 2 sticks) unsalted butter, cold and chopped Frangipane filling: 2/3 cup (150g / 1 1/3 sticks) unsalted butter 4 eggs 3/4 cup (150g) superfine
sugar 1 1/2 cups (150g)
almond meal 2/3 cup (80g) flaked
almonds 1 heaping cup jam Preheat the oven to 180 °C / 350 °F.
6 tablespoons unsalted butter at room temperature plus more for pan 1/4 cup
sliced almonds 1/3 cup roughly chopped
almonds 4 tablespoons packed light brown
sugar 1-1/2 cups all - purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup granulated
sugar 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon
almond extract 3/4 cup sour cream 1/2 cup heavy cream 4 ounces bittersweet chocolate, finely chopped
Caesar dressing: 1/3 cup slivered or
sliced almonds 3 - 4 cloves garlic, peeled and crushed 3/4 cup silken tofu 1/4 cup olive oil 3 tablespoons fresh lemon juice 1 heaping tablespoon capers 4 teaspoons caper brine 1 teaspoon
sugar 1/2 teaspoon mustard powder Salt
1/2 cup butter, softened 3/4 cup
sugar 1 egg 1 teaspoon vanilla 1 teaspoon coconut extract 1 1/2 cups flour 1/4 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 3/4 cup shredded coconut, divided 1/2 cup mini chocolate chips 2 tablespoons
sliced almonds 6 snack size
Almond Joy candy bars, chopped
It simply involves heating, until boiling,
sliced almonds, butter,
sugar, and a little cream.
Ingredients 400 g stale wholemeal bread 600 ml oat milk, plain (unflavoured) and unsweetened 200 ml apple juice, with no added
sugar 150 ml vegetable cream, GMO - free (I used
almond cream) 100 g rice malt syrup 2 teaspoons natural vanilla extract 4 red apples, cleaned, cored, peeled and thinly
sliced 200 ml filtered water 2 - 3 -LSB-...]
Topping 1 cup sweetened flake coconut 1/2 cup
sliced almonds, toasted 1/4 cup granulated
sugar 1/4 cup milk 1 large egg, lightly beaten 1 tablespoon butter, melted 1/4 teaspoon
almond extract
Toppings in the video (optional): pumpkin spice
almond butter **,
sliced almonds, powdered
sugar, vegan nice cream.
After the cake has been in the oven for 15 minutes, make the
almond topping by combining the
sugar, nondairy milk, vegan butter or coconut oil, and
sliced almonds in a small saucepan and bring it to a boil.
3 tbsp rum 30 g (1/2 dl; 1/4 cup) raisins 2 eggs (European size M; U.S. L), separated 1 1/2 tbsp granulated
sugar 1/2 tsp vanilla paste OR 1/2 vanilla bean, split lengthwise & seeds scraped out pinch of fine sea salt 1,5 dl (2/3 cup) whole milk 55 g (1 dl; 1/2 cup minus 1 tbsp) all - purpose flour 15 g (1 tbsp) butter, for frying 15 g + 15 g (1 + 1 tbsp) butter, to caramelize about 1/2 dl (1/4 cup)
sliced almonds 1 1/2 tbsp powdered
sugar, to caramelize
Glaze 1/2 cup honey 1/4 cup firmly packed brown
sugar 1/4 cup unsalted butter 1/2 cup of
sliced almonds, toasted