Sentences with phrase «toasted almonds for»

This multigrain salad has the sweet and subtle flavors of curry spices and caramelized onions, plus the crunch of lightly toasted almonds for the perfect, satisfying balance.

Serve with toasted almonds for a satiating crunch, and add a fresh bed of nourishing lettuce to top it all off.

Stack them and lightly drizzle on some pure maple syrup and top with toasted almonds for a nutritious breakfast that's far from boring.

For green bean casserole, swap out fried onions with toasted almonds for a less - oily alternative, and instead of having cranberry sauce, make a cranberry salad instead.

Add some toasted almonds for crunch.

Substitute 1/2 cup sliced, toasted almonds for the crushed peppermint candy called for in the filling and garnish.

Sweet chunks of melon combine with toasted almonds for crunch, serrano chiles and scallions counter the sweet, there's small dollops of crème fraîche, cilantro, and a wash of sake.

In this pesto sauce I used almonds instead of pine nuts as I usually would since I wanted to re-create the flavors of Puglia, and then topped the pasta with some additional chopped toasted almonds for both texture and flavor.

Sprinkle with some toasted pine nuts or chopped, toasted almonds for a little something special.

There are various regional styles of okonomiyaki that I'm not going to get into, but the recipe you see here today is my Cali - interpretation of Osaka - style okonomiyaki made with the cabbage I had left - over from Bryant Terry's Jamaican Veggie Patties, some toasted almonds for crunch, and fresh chives.

Ok, this recipe is not 100 % raw as I toasted the almonds for the base because I prefer the sweetness of roasted nuts compared to raw nuts.

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.

I love toasting almonds for salad toppings, making almond crust for chicken or fish, and best of all baking them into lovely, nutty, scrumptious desserts... especially cookies..

Toast the almonds for a few minutes in small frying pan until lightly crunchy.

You can toast the almonds for an extra level of nuttiness before adding them to the granola.

Toast the almonds for about 6 - 8 minutes, or until the nuts are lightly browned and fragrant.

Not exact matches

The price of almonds, already climbing, is expected to rise even faster; the next troubled Callifornia crop could be avocados (get ready to pay even more for the trendy delicacy avocado toast).

My favorite replacement for almond flour is to ground toasted sunflower seeds into a flour in the food processor.

I added some toasted and salted almond slivers on top for a little protein and crunch.

In addition to the habanero - spiced dark chocolate, we decided to add a toasted almond to the filling for some extra crunch.

Add the sesame, pumpkin and chia seeds to the tray with the almonds and toast for another 5 minutes.

Love the idea of the toasted almonds with it, I'll have to try that — thank you for sharing xx

For example at home Ella and Matthew eat lots of bowls of porridge with almond butter, warming veggie stews with lots of spices served over brown rice, chocolatey energy balls and rye toast with honey, but when they go out Matthew loves a pizza followed by ice cream with extra chocolate sauce!

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)

Or toast it in the oven for a few minutes with the almonds on a sheet pan.

The almonds toast nicely and the blueberries peak through, creating a show - stopper breakfast perfect for treating your family, or even serving to company.

Served w / whole wheat couscous, whole milk yogurt, toasted almonds and made almond biscotti for dessert.

For this reason toast the almonds first before using in a recipe.

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

Roughly chop the almonds and pistachios, either with a knife or in a mortar and pestle, and dry toast in a pan on the stove top for just a few minutes.

for the cake: ○ 3/4 cup brown rice flour ○ 1/4 cup hazelnut meal (ground from whole toasted and shelled hazelnuts) ○ 2 tbsp arrowroot powder ○ 1/4 tsp salt ○ 1 1/2 tsp baking powder ○ 3/4 cup granulated sugar ○ 1/4 cup coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1 tsp vanilla extract ○ 1/2 cup unsweetened almond milk ○ * 1 cup fresh blackberries *

For the almond, I toasted the whole almonds in 375 degree F oven for 6 minutes first, then processed thFor the almond, I toasted the whole almonds in 375 degree F oven for 6 minutes first, then processed thfor 6 minutes first, then processed then.

Place almonds and coconut on a cooking sheet and place in oven for 15 minutes, or until slightly toasted.

Toast for about 4 -4.5 minutes, stirring occasionally, until almonds darken.

you can also flavor it with a pinch of cinnamon, a splash of vanilla or almond extract, some cocoa powder or chocolate, or toasted nuts for a crunchy variety.

So excited to use it for almond butter French toast in the morning!

butter, cubed 6 - 8 French macarons, crushed For garnish: 1/2 c. toasted almonds, chopped

Try spreading delicious, almond butter on your stuffed French toast for your weekday breakfast, or a fun weekend brunch!

Apricot, toasted almonds, extra virgin olive or nut oil for flavor and texture...

1 and 1/4 cup of almond milk (I used toasted coconut unsweetened milk)-- cashew, coconut or whatever you use I scoop of Vega One coconut almond flavored nutritional shake powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful of baby spinach leaves 1 tablespoon of Justin's maple almond butter 1 teaspoon of raw cacao nibs 1 teaspoon of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon of coconut flakes plus more for garnishing

I loooove being able to quickly grab a toasted almond butter and jam sandwich on my way to classes for the day!

:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour 150g granulated sugar 1/2 teaspoon baking powder 1/8 teaspoon table salt 3 heaping tablespoons honey 2 large eggs 2 large egg yolks 2 tablespoons unsalted butter, room temperature finely grated zest of 1 large orange 1 teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F.

While I like them riper than I did in my childhood days, there's a point where they are just to sweet for eating plain & are perfect for adding to oatmeal or topping a piece of toast with almond or peanut butter.

I came across a delicious recipe for a pesto variation based on concasse roma tomatoes and toasted slivered almonds.

Sometimes I'll add toasted almonds or edamame for an added nutrition boost, but keep in mind that will increase the Points value.

I have mine over some couscous with plenty of tomato sauce and a sprinkling of toasted almond flakes for that extra crunch.

Serves: 8 Ingredients FOR THE FRANGIPANE: 1/3 c. granulated sugar 2/3 c. lightly toasted almonds 6 tbs.

What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).

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

I've made a batter like this for french toast (with banana, almond milk, etc.) but never waffles.