Sentences with phrase «sunflower seeds until»

In a food processor or high speed blender process sunflower seeds until broken down, but not completely ground.

Heat olive oil in a large non stick pan, fry pine nuts and sunflower seeds until golden.

First — Toast the pepita and hulled raw sunflower seeds until they release their oils and give off a nice toasty aroma.

In a food processor, pulse the activated cashews or sunflower seeds until a smooth consistency is reached.

To make the sauce, drain the cashews and pulse them in a food processor with the sunflower seeds until finely ground.

Take off the heat and stir in the almonds, pumpkin seeds and sunflower seeds until it's really sticky.

Not exact matches

Begin by placing the sunflower and pumpkin seeds in the food processor and pulsing until they are nicely crushed.

First place one cup each of the almonds, pumpkin seeds, ground flaxseed and sunflowers seeds in a food processor and blend for a minute or so until smooth, then transfer the mix to a bowl and stir in the remaining half a cup each of pumpkin seeds and sunflower seeds along with the salt, coconut oil and water.

Add the pumpkin / sunflower seeds, sesame seeds, flax seed, rosemary, and desired add - ins (choose from one of the options) and stir just until blended.

In a food processor, process the cashews, sunflower seeds and oats until a finely crumbled.

Toast the seeds by spreading the sunflower and pumpkin seeds on a baking sheet and toast until they start to brown.

Pulse until the sunflower seeds have a flour - like consistency and avoid over-grinding, or you may end up with sunflower seed butter.

If you are using raw sunflower seeds, you can toast them in this same pan for 2 - 3 minutes until lightly browned.

For the salad - 3/4 cup quinoa 1 mango, cut into 1/2 in cubes 1/4 cup roughly chopped cilantro 1 large avocado, cut into 1/2 inch cubes (note, don't cut avocado until right before use) 1 bunch kale (can sub other greens if you prefer), big stems discarded and thinly sliced 1/4 cup toasted sunflower seeds

Strain the almonds and sunflower seeds in a fine mesh sieve and transfer them to a blender or food processor and process until a thick, gritty paste is formed (it should be sticky).

You don't notice this tinge until you break apart the cookie, and since I've never used sunflower seed butter in anything until now, I don't know if this is typical or could be a result of the brand I used.

In a medium pan, toast (shake the pan frequently to prevent scorching) the pepitas and sunflower seeds on medium heat until they release their oil and give off a nice toasty aroma.

Place the sunflower seeds into a food processor, and blitz until smooth.

Cream «butter», sugars and sunflower seed butter together, first by hand and then with an electric mixer for several minutes until the mixture is light and fluffy.

Add the sunflower seeds, pumpkin seed oil, salt, pepper and lime juice and puree until chunky.

While your cauli and meat are cooking, add the mayo, water, sunflower seed butter, coconut aminos, fish sauce and cumin to a large measuring cup and whisk until well combined.

Combine the pepitas, sliced almonds, sunflower seeds, and buckwheat groats on a small baking sheet and toast in the oven until lightly browned and toasty, 15 - 18 minutes.

Toast the coconut, buckwheat and sunflower seeds in a fry plan (skillet) over medium heat until lightly golden.

Put half of the sunflower seeds in a high - speed mixer together with the oats and mix until you have a coarse flour.

Once that's done, place sunflower seeds in the bowl of your blender and process the seeds until you get a fine sunflower seed meal.

Process sunflower seed butter on high until a butter forms (usually takes about 10 minutes).

Combine the flour, flaxseed, chia, sunflower and pumpkin seeds and salt in a bowl and mix until combined.

I toasted the cereal and gram flour (and sunflower seeds for the peanut version, or walnuts for the pistachio one) on a dry frying pan until fragrant and just lightly browned, for about 10 minutes.

Step # 2: Roughly chop sunflower seeds or other nuts you may wish to use in the blender until broken up in chunks.

First, I toasted the sunflower seeds in a non-stick frying pan on medium high heat until slightly browned.

Add sautéd garlic, onion, mushrooms, and all the other ingredients (flax egg, breadcrumbs, and nutritional yeast) to the food processor with sunflower seeds and tempeh, and pulse a few times until all the ingredients are well combined.

Add drained and pressed sunflower seeds and continue pulsing until sunflower seeds are also finely minced.

In the meantime, add sunflower seeds to the food processor and pulse until coarsely chopped.

Step # 2: Use a high speed blender or food processor and place the sesame seeds, herbs and sunflower seeds and blend until the flour has formed.

Remove from the heat and whisk in the maple syrup, brown rice syrup, and sunflower seed butter until combined.

Spread oats, sunflower seeds, almonds, wheat germ, coconut, and flax seed on a baking sheet and toast in oven, stirring 3 to 4 times, until just barely browned (about 15 to 20 minutes)

Toast sunflower seeds in a dry skillet over low heat until golden brown, about 2 minutes.

In a food processor fitted with the metal blade, process soaked sunflower seeds, lemon juice, water and salt until smooth.

Spread the sunflower seeds and chopped walnuts out on a baking sheet, pop them in the oven and bake for about 10 minutes, until they're just starting to smell toasty.

I keep forgetting to make overnight oats the night before, but I'm eating something right now I think you would like: in a coffee grinder or mini (or regular) food processor, combine 1 T (or less) of nuts of seeds of choice (I use pumpkin seeds, brazil nuts (2 - 3), sunflower seeds, walnuts, cashews, hemp) and blend for 30 secs until consistency is like coarse sand.

To make the flour, simple take a cup of dry nuts (almonds, cashews, sunflower seeds) and grind them with a coffee grinder or magic bullet type blender until a fine flour like substance appears.

Process the seeds, salt and sugars until a nice flour - like texture is formed with the sunflower seeds.

Place the cashew nuts, almonds, sunflower seeds, walnuts, sesame seeds, linseeds, poppy seeds, powdered veggie stock, psyllium husk (or chia seeds) and olive oil in a food processor with 100 ml (3 1/2 fl oz / 1/3 cup) of water and blend until the nuts are well chopped.

I'm thinking maybe sunflower seeds, but I'm not sure until I know the motivation for adding the pecans to begin with.

I say accidentally because it was supposed to be with different ingredients like cashews and dried cherries, which I didn't have, so I subbed some toasted quinoa (which up until then I was a stranger to, but I had some on hand from a recent shopping trip to my local Winco) and used sunflower seeds, pumpkin seeds, oats, raisins, peanut butter, honey and sea salt.

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.

Toast the pine nuts and sunflower seeds in a large skillet over medium heat until golden, shaking the pan regularly.

Method If working with unprocessed sunflower seeds, place your seeds in a food processer and whirl until nut butter forms, scraping down sides as needed.

In a food processor fitted with a metal blade, process the remaining oil, hemp or sunflower seeds, garlic, and the remaining lemon juice and salt, until the mixture is somewhat smooth but the seeds retain some texture.

Toss in 1/2 cup raw sunflower seeds and cook until golden and crisp (save oil for cheese).