Sentences with phrase «tablespoons pistachio butter»

1 cup pumpkin seeds — ground into flour in a food processor 1 cup brown rice flour 1/2 cup gluten free oat flour 1/4 cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2 cup honey or 3/4 cup coconut sugar 1 vanilla bean — seeds scraped out 3/4 cup powdered coconut sugar — for dusting

Not exact matches

ingredients: 1 sheet all - butter puff pastry, thawed overnight in the fridge 4 - 6 pieces of very ripe stone fruit, of your choice, sliced thinly 1 egg beaten with 1 teaspoon water 3 tablespoons of sugar 2 tablespoons chopped pistachios crème fraîche or vanilla ice cream or sour cream, for serving

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

Plum burnt - butter pistachio cakes from Australian Gourmet Traveller 3 tablespoons (42g) unsalted butter, coarsely chopped 2 large eggs 2/3 cup (133g) caster (superfine) sugar 3/4 cup + 2 tablespoons (125g) all purpose flour 75g finely ground pistachios 6 plums, halved and stones removed Preheat the oven to 180 °C / 350 °F.

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

-- 1 cup (140 g) superfine brown rice flour — 1/2 cup (80 g) potato starch — 1/2 cup plus 2 tablespoons (70 g) gluten - free oat flour — 1/4 cup (30 g) tapioca starch — 1 teaspoon salt — 1/2 cup (80 g) unsalted natural pistachios — 16 tablespoons (225 g) unsalted butter, room temperature — 3/4 cup (90 g) powdered sugar, plus more for dusting, sifted — 1 vanilla bean, split lengthwise and seeds scraped

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 pistachio butter 1 cup (4 ounces / 125 grams) pistachio nuts 3 tablespoons pistachio oil or extra-virgin olive oil Kosher salt

1 cup raw unsalted pistachios, shelled, plus more for garnish 1/2 cup granulated sugar 2 cups plus 2 tablespoons whole milk 1 large egg plus 2 large egg yolks 2 tablespoons cornstarch 1/4 teaspoon salt 2 tablespoons unsalted butter 1/4 teaspoon vanilla extract Whipped cream for serving

Combine the rest of pistachio butter and the remaining 2 tablespoons maple syrup, mix until evenly mixed.

2 cups cooked rice 1 1/4 cups milk 1/8 teaspoon salt 1/2 cup brown sugar 1 Tablespoon butter or margarine 1 teaspoon vanilla 2 eggs, beaten 1/2 cup raisins chopped pistachios for garnish

1 cup orange blossom pistachio milk (from above) 1 tablespoon raw coconut butter 1 tablespoon chia seeds 1 cup frozen peach slices 2 to 4 ice cubes

Scone ingredients • 1/2 cup unsweetened almond milk • 1/2 tablespoon apple cider vinegar • 1/2 cup plus 2 tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top • 2 teaspoons baking powder • pinch of sea salt • zest of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice of 1 lemon

3 (12 - ounce) bottles wheat beer 2 cups white wine 2 cups sugar, divided One quarter fresh lemon 4 cinnamon sticks 6 Bosc pears, peeled 1/2 cup heavy cream 2 tablespoons Cabot Unsalted Butter 3 ounces Cabot Seriously Sharp Cheddar, grated (about 3/4 cup) 1/2 cup shelled and skinned pistachio nuts, chopped Vanilla ice cream or Cabot Whipped Cream

1 3/4 cup all purpose flour 1/2 cup packed brown sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 2 tea bags blended chai tea, opened 1 cup buttermilk 1/4 cup melted butter 1 1/2 teaspoon vanilla extract, divided 1 large egg cooking spray (or oil) 1/3 cup shelled dry - roasted pistachios, chopped 1/2 cup powdered sugar 1 Tablespoon water