Sentences with phrase «texture of nut»

The flavor and texture of nut butters vary based on the taste and fat content of the nuts, with higher - fat nuts making for smoother butters.

It's almost like the texture of nut butter (but nearly fat - free) and has a hearty, tangy, slightly salty bite to it.

I love the nutty, rich flavour and texture of nut flour based cakes, and I also love the natural sweetness coconut flour can bring to a bake.

Nut Butter The creamy texture of nut butter works great to bind in cookies, pancakes, and brownies.

Most add - ins won't affect the texture of your nut butter, except for liquid sweeteners.

I love the nutty, rich flavour and texture of nut flour based cakes, and I also love the natural sweetness coconut flour can bring to a bake.

Coconut butter: whole coconut ground into a paste with the texture of nut butter when it's warm and solid when it's cold

Mark Overbay, founder of Durham - based Big Spoon Roasters, speaks to not only the texture of his nut butters, but also what his company stands for as a whole.

It's just the creamy texture of the nut butter that we're after.

It should resemble the texture of a nut butter when it is done.

I can not stand the texture of nut flours and since I've been on an elimination diet, I now see clearly that most nuts and I do not get along.

It's almost like the texture of nut butter (but nearly fat - free) and has a hearty, tangy, slightly salty bite to it.

Nut Butter The creamy texture of nut butter works great to bind in cookies, pancakes, and brownies.

Depending on the texture of the nut butter, you may need to work in more seeds.

One other sourdough muffin recipe, this time using the tropical taste of banana with the crunchy texture of nuts.

Each batch of nut milk is custom blended, which allows for seasonal fluctuations in the flavors and textures of the nuts.

While the texture of the nuts takes some getting used to, I thoroughly enjoyed the cookie I sampled made from the flour.

While cats may be attracted to the oily texture of some nuts, it is wisest not to allow them to eat nuts; especially macadamia nuts.

Not exact matches

The texture perfectly echoes that of carbonara, which used to be a family favourite, except all the unhealthy, fatty dairy, refined flour and meat is replaced by magical avocados, brazil nuts and mushrooms.

You can experiment with so many flavours and textures too, I love adding chopped pieces of fruit to the mixture as well as little pieces of nuts and sprinklings of coconut.

Hi Heidi, I find that nut butters work so much better in a food processor as the Vitamix doesn't create that smooth and creamy texture, and often need a form of liquid to function too.

Adding the brazil nuts really gives the avocado a wonderful new texture, that is a little creamier and richer than normal, while the peas add an almost sweet flavour which is perfectly complimented by the freshness of the mint and tanginess of the lime juice.

Their is just such a wonderfully diverse range of flavours and textures, from the crunchy slices of raw courgette, to the juicy cherry tomatoes and the toasted pine nuts.

Our Cocoa Nut, Blueberry Vanilla, Banana Bread, and Apple Cinnamon flavors are 100 % Paleo, but our PB&J bars do contain peanuts (a legume), as well as small amounts of certified gluten - free oats and puffed brown rice for texture.

Most often I leave out the nuts, but I am concerned that the texture of these bars might suffer.

We Chose to completely cover the top with pine nuts too which was a great idea as they roasted and broke up the texture of the dish.

Its shortbread - like texture is the perfect base for an ooey - gooey layer of toasted salty nuts.

At Elmhurst we use an innovative milking process that allows us to produce a delicious, whole food, non-dairy milk that contains all of the nutrition of whole nuts with a superior creamy texture without ever using industrial stabilizers, emulsifiers or gums.

The combination of 3 nuts adds a pleasing taste and crunchy texture.

These recipes use spices, fruit, and nuts to create that familiar custard - like texture and authentic taste of traditional eggnog.

Gluten free, paleo, keto, packed with filling nuts and seeds, it's portable, sturdy enough to carry a huge serving of smashed avocado and doesn't have that cakey texture like many other paleo bread alternatives.

Because nuts are a natural source of fat, when blended, it creates its own oils, creating a buttery - like texture.

Just wondering if subbing / adding an avocado would give it the creamy texture instead of the nuts?

Everything about this dish was so memorable, the taste of the beautiful sauce, the texture of the different mushroom varieties, the amazing crunch that came from the nuts.

In the salad, delicate red leaf lettuce is the perfect platform for the contrasting flavors and textures of the peeled slices of Cara Cara, red onion, golden raisins, and toasted pine nuts.

These vegan cinnamon raisin walnut cookies are so soft and sweet, while the nuts and raisins give great pops of crunchy and chewy texture.

Mahi - mahi is a mild, white fish with a firm texture ~ perfect for topping with a crust of nuts and crumbs.

I generally don't cook with nuts, either, and part of that is my own texture preference.

I really like the texture of these thanks to the nuts / seeds / cacao nibs, they have a nice crunch to them, and have fueled me through some tough days of painting over the weekend!

One top of that, you have some wintery herbs mixed in there and the different textures and tastes of the rich nuts.

As many times as my husband tried to doctor up a bowl of oatmeal for me, complete with maple syrup, nuts and fruit, I just couldn't get on board with the texture.

How do I make what is essentially an Indian pancake without using any grains??? All I could think of was a nut flour, but I knew that would not come out to a pancake - like texture.

Made from a combination of nuts, coconut, and dates, they have a decedent fudge texture but are secretly pretty darn good for you.

For a nice contrast of texture and color, I garnished the elegant appetizers with honey - roasted nuts and a sprinkling of Italian parsley.

Blend all ingredients together, except for the grated apple, carrot and nuts which you want to add AFTER blending the rest of the ingredients (you do this to retain their texture; also, you don't want to blend the carrot in there and the apple and release all of their liquid, creating a kind of pureed mush).

Chia pudding has the texture of tapioca, subtle sweetness of maple, and is enhanced with your favorite fruit and nut butter toppings.

And here's a pro tip for you: the texture of walnuts is softer than almonds, so if you want to make nut flour or nut butter but don't have a high - quality food processor that can finely crush almonds, it'll be easier to use walnuts.

I love to add savory flavors to my breads (sun - dried tomatoes, garlic, and olives are actually my favorite ones), but this time I wanted something really nourishing, so I decided to go for a combination of rye, buckwheat, and wholemeal flours enriched with seeds and nuts for a crunchy texture.

Since nuts have lots of healthy fat, you don't need much butter (or coconut oil, if you prefer) in the recipe for a rich, creamy texture.

And finally, since texture is of the utmost importance, a healthy dose of crunch is added via a lightly sweet and nutty stovetop granola, studded with velvety macadamia nuts and toasty little black sesame seeds.