Try topping your salad with fresh orange sections and
toasted almond slices for crunch.
Not exact matches
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly
sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous,
for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped,
for garnish
Toasted slivered
almonds,
for garnish Plain yogurt,
for garnish Hot sauce of your choice (
for serving)
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
I also added some some fresh grapefruit juice into the dressing and topped the salad with some
sliced toasted almonds for some nutty flavor and crunch.
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
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup
almonds,
toasted and chopped 1/3 cup sunflower seed,
toasted 1 1/2 cups soft bread crumbs (we used 3
slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour
for dredging olive oil or canola oil
for frying
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.
For more
almond flavor and to look pretty, you could place
sliced,
toasted almonds on top of the muffins before baking.
I'm a particular fan of making a little sweet salsa with fresh blueberries,
toasted,
sliced almonds, and
toasted shards of unsweetened coconut — you know me and my need
for something crunchy.
If using any toppings that require
toasting, spread them on a baking sheet and
toast until golden - about 4 - 6 minutes
for the
sliced almonds, 1 - 2 minutes
for the coconut flakes, and 3 - 4 minutes
for the pepitas.
For the salad, I added
toasted almonds and
sliced mandarin orange segemnts.
Place
sliced almonds on a sheet pan and
toast in a 350 °F oven
for 5 to 10 minutes.
I baked
for 10 minutes, then topped with
sliced almonds, baked
for 7 additional minutes to
toast the
almonds, then drizzled with sugar free dark chocolate melted with a little heavy cream that was brought just to a boil.
I didn't do this, but next time I would add some
toasted nuts of some kind — chopped walnuts or
sliced almonds —
for extra crunch.
ingredients
FOR THE CAKE: 1 tablespoons unsalted butter (melted, for greasing) 3/4 cup unsweetened cocoa powder (plus additional for dusting) 1 3/4 cup all - purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1 1/2 cup granulated sugar 1/2 cup brown sugar 1 teaspoon instant coffee 1 cup sour cream 1/3 cup water 2 teaspoons vanilla 1/4 cup vegetable oil 4 large eggs FOR THE GLAZE: 1 can sweetened condensed milk 1 1/4 cup bittersweet chocolate (chopped) 1 teaspoon vanilla 1/4 cup toasted sliced almonds 1/2 teaspoon crunchy sea s
FOR THE CAKE: 1 tablespoons unsalted butter (melted,
for greasing) 3/4 cup unsweetened cocoa powder (plus additional for dusting) 1 3/4 cup all - purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1 1/2 cup granulated sugar 1/2 cup brown sugar 1 teaspoon instant coffee 1 cup sour cream 1/3 cup water 2 teaspoons vanilla 1/4 cup vegetable oil 4 large eggs FOR THE GLAZE: 1 can sweetened condensed milk 1 1/4 cup bittersweet chocolate (chopped) 1 teaspoon vanilla 1/4 cup toasted sliced almonds 1/2 teaspoon crunchy sea s
for greasing) 3/4 cup unsweetened cocoa powder (plus additional
for dusting) 1 3/4 cup all - purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1 1/2 cup granulated sugar 1/2 cup brown sugar 1 teaspoon instant coffee 1 cup sour cream 1/3 cup water 2 teaspoons vanilla 1/4 cup vegetable oil 4 large eggs FOR THE GLAZE: 1 can sweetened condensed milk 1 1/4 cup bittersweet chocolate (chopped) 1 teaspoon vanilla 1/4 cup toasted sliced almonds 1/2 teaspoon crunchy sea s
for dusting) 1 3/4 cup all - purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1 1/2 cup granulated sugar 1/2 cup brown sugar 1 teaspoon instant coffee 1 cup sour cream 1/3 cup water 2 teaspoons vanilla 1/4 cup vegetable oil 4 large eggs
FOR THE GLAZE: 1 can sweetened condensed milk 1 1/4 cup bittersweet chocolate (chopped) 1 teaspoon vanilla 1/4 cup toasted sliced almonds 1/2 teaspoon crunchy sea s
FOR THE GLAZE: 1 can sweetened condensed milk 1 1/4 cup bittersweet chocolate (chopped) 1 teaspoon vanilla 1/4 cup
toasted sliced almonds 1/2 teaspoon crunchy sea salt
My MAIN reason
for the WHole30 was to slay the sugar dragon once and
for all... my FAVORITE dessert has become
sliced ripe banana,
toasted almonds and a dollop of coconut milk, SO delicious, and NO SUGAR!?
For serving: lots of
toasted almond slices, dried or fresh rose petals - all optional (but great additions!)
These easy to make
slice and bake cookies dotted with
toasted almonds and bright orange zest are dipped in melted chocolate and topped with coconut flakes,
for an enticing Christmas treat.
3/4 c unsalted butter, room temperature, plus more
for pan and parchment 2 c all - purpose flour, plus more
for pan 1/3 c
almond flour 2 1/2 c fresh or frozen sour cherries (if using sweet cherries, pit and half them) 1 1/4 c plus 2 T sugar 1 1/2 t baking powder 3/4 t salt 1/2 t baking soda 3 large eggs, room temperature 2 t
almond extract 1 1/2 t finely grated lemon zest 3/4 c yogurt 1/4 c milk Powdered sugar 1/4 cup
sliced almonds,
toasted
In addition I also
toast flax seeds, pepitas, sunflower seeds,
sliced almonds, walnuts, pecans into the mix
for more of a granola type oatmeal.
Substitute 1/2 cup
sliced,
toasted almonds for the crushed peppermint candy called
for in the filling and garnish.
Or,
toast the
sliced almonds under low broil
for 2 - 3 minutes, until golden brown.
butter 1 - 2 cups pitted sweet cherries, halved 1/3 - 1/2 cup
sliced almonds,
toasted (
toast in a dry skillet over medium - low heat, stirring occasionally, until golden and fragrant) powdered sugar, lemon wedges, honey and / or maple syrup, all
for serving
Then, when I'm packing lunch
for my 8 - year - old, I
toast a waffle or two and spread with
almond butter and banana
slices,» Le Beau says.
85g (approx 3 oz) butter (unsalted) 1 red pepper, cut into strips 225g (approx 8 oz) mushrooms,
sliced 2 cloves garlic, crushed 2 red onions, chopped 225g (approx 8 oz) Arborio rice 1 tsp turmeric 600 ml (approx 2 1/2 cups) water 175g (approx 6 oz) frozen peas 3 ripe tomatoes, skinned and chopped 30g (approx 1 1/2 oz)
toasted flaked
almonds (note from editor — you may wish to omit this ingredient
for younger babies) 50g (approx 2 oz) grated (low salt if possible) cheddar 2 tbsp chopped fresh parsley
In addition to my favorite snack bars, I also love avocado
toast or just a
slice of sprouted grain bread or Paleo Bread with a tablespoon of
almond or peanut butter and a few cacao nibs
for topping.
We picked the Scarlet kale from the Edible Garden and paired it with avocado to make a very brilliant salad with fresh strawberries and
toasted sliced almonds for a delectable crunch.
MaraNatha Creamy No Stir
Almond Butter is perfect
for baking with, like in these Healthy Chocolate Chip Oatmeal Bars, but it's also my go - to
for spreading on
toast, apple
slice dipping or spooning into oatmeal.
Get creative with it — chop your banana and eat it with
almond butter spread on a
slice of whole - grain
toast for a protein - rich snack.
For the nut butter 2 cups
almonds 2 tbs maca powder 2 tbs yacon syrup (or maple syrup if yacon syrup can not be sourced)
For the banana
toast 2
slices gluten free
toast 1 banana 2 - 3 tbs
almond, maca and yacon butter pinch cinnamon drizzle yacon syrup, raw honey or maple syrup
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
For dinner, 3 cups of ww pasta with a mushroom tomato sauce for dinner with a large 5 cup romaine lettuce salad with my home - made silken tofu with Dijon mustard and balsamic vinegar dressing, an ounce of toasted almonds and 1/2 cup of broccoli sprouts; for lunch a 16 ounce bowl of 15 bean soup, a slice of Ezekiel bread, 8 ounces of carrots and a large apple for lunch; and for breakfast a banana, blueberry, strawberry smoothie made with soy milk and ground flax seed along with a 2 cups of steel cut oatmeal cooked in water with an ounce of raisins and a tablespoon of brown sug
For dinner, 3 cups of ww pasta with a mushroom tomato sauce
for dinner with a large 5 cup romaine lettuce salad with my home - made silken tofu with Dijon mustard and balsamic vinegar dressing, an ounce of toasted almonds and 1/2 cup of broccoli sprouts; for lunch a 16 ounce bowl of 15 bean soup, a slice of Ezekiel bread, 8 ounces of carrots and a large apple for lunch; and for breakfast a banana, blueberry, strawberry smoothie made with soy milk and ground flax seed along with a 2 cups of steel cut oatmeal cooked in water with an ounce of raisins and a tablespoon of brown sug
for dinner with a large 5 cup romaine lettuce salad with my home - made silken tofu with Dijon mustard and balsamic vinegar dressing, an ounce of
toasted almonds and 1/2 cup of broccoli sprouts;
for lunch a 16 ounce bowl of 15 bean soup, a slice of Ezekiel bread, 8 ounces of carrots and a large apple for lunch; and for breakfast a banana, blueberry, strawberry smoothie made with soy milk and ground flax seed along with a 2 cups of steel cut oatmeal cooked in water with an ounce of raisins and a tablespoon of brown sug
for lunch a 16 ounce bowl of 15 bean soup, a
slice of Ezekiel bread, 8 ounces of carrots and a large apple
for lunch; and for breakfast a banana, blueberry, strawberry smoothie made with soy milk and ground flax seed along with a 2 cups of steel cut oatmeal cooked in water with an ounce of raisins and a tablespoon of brown sug
for lunch; and
for breakfast a banana, blueberry, strawberry smoothie made with soy milk and ground flax seed along with a 2 cups of steel cut oatmeal cooked in water with an ounce of raisins and a tablespoon of brown sug
for breakfast a banana, blueberry, strawberry smoothie made with soy milk and ground flax seed along with a 2 cups of steel cut oatmeal cooked in water with an ounce of raisins and a tablespoon of brown sugar.