2 heaping handfuls arugula or baby leaf lettuce Small handful
toasted hazelnuts Flaked sea salt such as Maldon 3 oz / 85 g aged Parmigiano - Reggiano or pecorino cheese
Not exact matches
Topping Berries or fresh fruit Nut butter (I used
hazelnut butter) Coconut cream or yoghurt
Toasted coconut
flakes
For the topping Nutiva Classic
Hazelnut Spread Strawberries Hemp seeds Cacao nibs
Toasted coconut
flakes
Just saute your favorite green leafy vegetables with garlic and red pepper
flakes, toss with whole grain spaghetti and serve with gorgonzola and
toasted hazelnuts!
Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax seed in 3 tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup
toasted coconut
flakes (45 g) 1/2 cup almonds /
hazelnuts, chopped (75 g) 1/2 cup chopped pistachio (50 g) hold back 1/3 of it to top with 1/2 cup cranberries (50 g) 2 tbsp sesame seeds / poppy seeds Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2 cup white chocolate (50 g) if vegan use a vegan chocolate or leave out 1 tsp coconut oil A generous pinch of flaky sea salt
This week, I've been having my oatmeal with pure orange juice, cinnamon, plain yogurt, gorgeous, local pears (seriously, these are the best pears I've ever had), pluots (bought them for the first time last week and am obsessed by their beauty and sweet flavor),
toasted coconut
flakes, wild
hazelnuts that I brought with me from Germany (they look like acorns, though), almonds, pistachios, and bee pollen (a new ingredient in my kitchen).
I imagine that chopped
hazelnuts,
toasted almond
flakes or chopped walnuts would also be nice, and I'd like to try a version with dried rose petals and lavender buds in the future.
In a food processor, pulse the lentils, coconut
flakes, and
toasted hazelnuts together until well combined.