Sentences with phrase «toasted seeded bread»

Not exact matches

Served up with some savory french toast - I did pumpernickel bread with curry eggs - and those roasted pumpkin seeds.

I'm sharing my favorite other - than - avocado gluten - free toast toppings on the new 10 Grains & Seeds bread from Schar!

Millet Seed Bread by the Bojon Gourmet — A variation adapted from the previous two recipes, this seed bread incorporates crunchy millet and buckwheat groats, which give it a nubby texture and makes killer toSeed Bread by the Bojon Gourmet — A variation adapted from the previous two recipes, this seed bread incorporates crunchy millet and buckwheat groats, which give it a nubby texture and makes killer toseed bread incorporates crunchy millet and buckwheat groats, which give it a nubby texture and makes killer toast!

I added some ground flax seeds and toasted millet (which I bought specifically to make your crackly banana bread recipe) and skipped the coconut because my husband is ridiculous.

I snagged the first few things that came to mind: a few slices of rustic whole grain bread and a jar of toasted sesame seeds.

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

lovely pita breads — I love avocados but am not confident enough in choosing ones that are ripe or will ripen at the right time for me — otherwise I would eat them more — am not aware of antipodean avocado farms but the idea of fresh creamy avo on toast sounds amazing — I think someone planted an avocado seed in the soil at one of my student households and a plant grew but I don't think there was any fruit

This anise seed - topped bread includes rum - soaked raisins, plain yogurt, fresh rosemary, toasted pecans, and a bit of milk and honey.

This raw bread is crispy on the outside like toast, soft on the inside like real bread; and only made with whole ingredients like pumpkin seeds, oats, red bell pepper, fresh corn and flax seed.

Toasting the seeds makes them - and the bread - much more tasty.

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

Tags: $ 4 toast almonds bread flax gluten free Josey Baker maple syrup oats olive oil psyllium husk pumpkin seeds recipe San Francisco seeds The Mill

I imagine that toasting the nuts and seeds first will make a big difference in this already very good bread.

Once bread is toasted, top with the avocado mash from step two and sprinkle each slice with pomegranate seeds.

It's filled with the warm, nutty taste of chopped toasted walnuts paired with tart cranberries, sweet pears and just a handful of white chocolate chips making it perfect for this month's Twelve Loaves challenge of using nuts, seeds or grains in a bread.

4 tomatoes, seeded and diced 1/3 cup chopped fresh basil 1/4 cup shredded Parmesan cheese 2 cloves garlic, minced 1 Tbsp balsamic vinegar 1 Tbsp olive oil 1/4 tsp sea salt 1/4 tsp freshly ground black pepper 1 loaf French bread, toasted and sliced

2 tbsp mayo + 1 tsp Creole mustard + 1 tsp chopped dill + 1/2 tsp chopped thyme + 1/4 tsp celery seeds + kosher salt and freshly ground black pepper, to taste + 2 slices white bread, toasted + 3 oz smoked city ham + 1/4 c baby arugula leaves + 2 slices canned jellied cranberry sauce + 2 slices aged cheddar

Simit are rings of bread that are coated with toasted sesame seeds then baked until crisp on the outside and chewy on the inside.

Ingredients 1 tablespoon safflower or other neutral oil 1/2 teaspoon brown mustard seeds 1 onion, sliced 1 glove garlic, minced 1/2 teaspoon cumin pinch cayenne Salt Pepper 1 small bunch rainbow chard (about 8 - 10 big leaves), washed, trimmed, and stems and leaves cut into 1 / 2 - inch wide ribbons 1/4 teaspoon sugar 2 teaspoons butter, plus more for the bread 4 eggs, lightly beaten about 3 tablespoons finely chopped mozzarella cheese 4 slices good bakery bread, toasted Garam masala (optional), for garnish

Spread the toasted sourdough bread with ricotta and top with a drizzle of honey and a sprinkling of poppy seeds and mint.

1 bunch of asparagus 2 tablespoons unsalted butter 1 large handful of torn bread 2 - 3 tablespoons toasted sesame seeds edible herb flowers (optional)

The sesame flavor emanates from the toasted sesame seeds and toasted sesame oil baked right into the bread.

Topped it with toasted pumpkin seeds and hemp hearts and dipped some crusty bread in it!

The flavor is very mild and doesn't overcome whatever I place on the bread (peanut butter, pimento cheese, butter and jam, etc.) I keep the bread slices in the refrigerator and mainly use it toasted, so the crunch from the chia seeds is a nice addition.

My raspberry chia seed jam is stupidly simple to make, contains 5 cupboard ingredients and you can use it for practically anything — not just for topping the bread / toast with!

Extremely moist gluten - free pumpkin bread that's fragrant, tasty and topped with pumpkin seeds that are toasted for a crunchy bite.

I ate the kale salad alongside Melissa's mustard and pickle - spiked tofu salad served on toasted poppy seed wheat bread.

Lastly, it is sprinkled with pomegranate seeds, and served with toasted Japanese milk bread.

I love eating this bread with my mixed berry chia seed jam or even spreading it with chopped garlic and parsley and then toasting it to make garlic bread.

Spread toasted thin seeded bread with labneh or Greek yogurt.

8 gluten - free or whole grain tortilla bread 16 lettuce leaves (cosmopolitan or romaine) Herby hummus (see recipe below) Green lentil salad (see recipe below) 1 large handful sunflower seeds, lightly toasted in a dry frying pan 1 cup / 150 g strawberries, sliced

The Danish rye bread, baked with loads of whole rye berries, sunflower seeds, flax seeds, and toasted sesame seeds, is a delicious and wholesome bread.

Almond cake with chocolate - coconut frosting Almost raw vanilla nut tiramisu (GF) Baked pumpkin and tofu with kale (GF) Banana bread French toast Black bean + tempeh tacos with cashew cheese sauce (GF) Blueberry muffins with almond crumb topping Broccoli + sunflower seed ravioli with cashew vodka sauce Buckwheat waffle with blueberry maple syrup, for one (GF) Chocolate chip buckwheat waffles, two ways (GF) Chocolate chunk peanut butter soft serve (GF) Chocolate glazed toasted coconut doughnuts Chocolate mousse pie with peanut butter whip + pretzel crust Coconut oil chocolate chunk cookies Double chocolate raspberry brownies Easy no - bake cookies (GF) Overnight chia pudding (with the works)(GF) Our boozy Irish wedding cake Raw fig cheesecake (GF) Raw raspberry fudge pops + homemade magic shell (GF) Raw tahini brownie bites (GF) Salted chocolate truffles (GF) Spicy peanut stew with butternut squash + chickpeas (GF) Toasted coconut peanut butter mousse (GF) Two ingredient chocolate mousse Vanilla bean + black raspberry - lucuma cake with salted pretzeltoasted coconut doughnuts Chocolate mousse pie with peanut butter whip + pretzel crust Coconut oil chocolate chunk cookies Double chocolate raspberry brownies Easy no - bake cookies (GF) Overnight chia pudding (with the works)(GF) Our boozy Irish wedding cake Raw fig cheesecake (GF) Raw raspberry fudge pops + homemade magic shell (GF) Raw tahini brownie bites (GF) Salted chocolate truffles (GF) Spicy peanut stew with butternut squash + chickpeas (GF) Toasted coconut peanut butter mousse (GF) Two ingredient chocolate mousse Vanilla bean + black raspberry - lucuma cake with salted pretzelToasted coconut peanut butter mousse (GF) Two ingredient chocolate mousse Vanilla bean + black raspberry - lucuma cake with salted pretzel crumbs

Other go - to add ins when I want something more: sunflower seeds, toasted slivered almonds, panko bread crumbs, chili powder, cumin.

1 10 -12-ounce jar roasted red peppers, drained 1/2 cup marcona almonds 1/4 cup toasted and peeled hazelnuts for fancy version or toasted sunflower seeds for everyday version 1 tablespoons pomegranate molasses 3/4 teaspoon smoked paprika 2 garlic cloves, minced Sea salt, to taste 5 tablespoons extra-virgin olive oil 1 1/2 tablespoons finely chopped parsley, for sprinkling Toasted bread, pita, or vegetables for serving In a food processor or blender, combine all ingredients except ptoasted and peeled hazelnuts for fancy version or toasted sunflower seeds for everyday version 1 tablespoons pomegranate molasses 3/4 teaspoon smoked paprika 2 garlic cloves, minced Sea salt, to taste 5 tablespoons extra-virgin olive oil 1 1/2 tablespoons finely chopped parsley, for sprinkling Toasted bread, pita, or vegetables for serving In a food processor or blender, combine all ingredients except ptoasted sunflower seeds for everyday version 1 tablespoons pomegranate molasses 3/4 teaspoon smoked paprika 2 garlic cloves, minced Sea salt, to taste 5 tablespoons extra-virgin olive oil 1 1/2 tablespoons finely chopped parsley, for sprinkling Toasted bread, pita, or vegetables for serving In a food processor or blender, combine all ingredients except pToasted bread, pita, or vegetables for serving In a food processor or blender, combine all ingredients except parsley.

3 tablespoons ground flax 1/3 cup warm water 1 (14 - ounce) can black beans, drained and rinsed 1 tablespoon extra-virgin olive oil 3/4 cup finely chopped red onion or yellow onion 2 large garlic cloves, minced 1 cup grated carrots 1/3 cup finely chopped fresh parsley or cilantro 1/2 cup sunflower seeds, toasted 1 to 2 tablespoons tamari, to taste 1 teaspoon chili powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 cup rolled oats, processed into a coarse meal * 1/2 cup spelt bread crumbs (or bread crumbs of choice) 1 to 2 tablespoons oat flour (or flour of choice), as needed 1/2 to 3/4 teaspoon fine sea salt, to taste Freshly ground black pepper, to taste

for serving caraway seeds, for sprinkling toasted sourdough rye bread (or plain sourdough) hulled pumpkin seeds (pepitas)

Banana and pearl sugar Belgian waffles Banana bread French toast Blueberry - glazed Earl Grey doughnuts Buckwheat waffle with blueberry maple syrup, for one (GF) Buttermilk biscuits (GF) Cherry almond granola (GF) Cherry jam danishes Chia pudding, three ways (GF) Chocolate chip buckwheat waffles, two ways (GF) Chocolate glazed toasted coconut doughnuts Cinnamon rolls with maple icing Clumpy banana + almond butter granola with cacao nibs (GF) Coconut + chai spiced pancakes with raspberry compote Coconut oil cinnamon rolls Coconut scones (GF) Easiest vegan pancakes Ginger - turmeric overnight oats (GF) Lazy lady porridge (GF) Liège waffles Maple oat scones (GF) Muesli + coconut yogurt breakfast bowl (GF) Oat + cashew butter breakfast cookies (GF) Overnight chia pudding (with the works)(GF) Overnight ginger + pumpkin chia pudding (GF) Overnight pumpkin spice cinnamon roll loaf Pearl sugar pretzel waffles Pumpkin overnight oats (GF) Pumpkin scones Pumpkin spice cinnamon rolls Pumpkin spice granola (GF) Pumpkin spice sticky bread Pumpkin stuffed crêpes (GF) Raw pumpkin doughnut holes (GF) Saffronog french toast (GF) Single - serving vanilla protein waffle (GF) Small batch apple cider cinnamon rolls Small batch cinnamon rolls Strawberry - rhubarb scones with sweet cream Sweet potato cinnamon rolls with boozy caramel glaze Sweet potato waffles with cacao nibs (GF) Tofu scramble (GF) Tropical chia seed porridge (GF) Vanilla bean chia pudding with the works (GF) Vanilla bean + matcha chia pudding (GF)

A simple - yet - game - changing spin on avocado toast: give the bread a good rub with sweet, tender roasted garlic (and then top with hemp seeds and crushed red pepper).

THE MIX - INS Yang folds in pickled Asian pear for pucker, brined mustard seeds as a nod to classic Dijon, scallions for freshness, and toasted pine nuts, which bring the toasty quality that bread typically delivers.

I find the same applies to the Ezekiel seeded bread; it tastes so much better when toasted.

Charred bell peppers, pitted dates, and toasted walnuts are topped with juicy pomegranate seeds to make a savory dip perfect for whole - wheat pita bread.

4 large red bell peppers 1 1/2 cups walnuts, toasted 1 small hot chili pepper, seeds removed 1/2 cup bread crumbs 2 tablespoons pomegranate molasses 1 tablespoon plus 1 1/2 teaspoons fresh lemon juice 1/2 teaspoon toasted and ground cumin 3/4 teaspoon salt 1/2 teaspoon sugar

What's in it: 1 slice of thick whole grain bread, toasted 1/2 large avocado 1 tablespoon fresh lemon juice Salt and Pepper to taste Optional (but encouraged) toppings: 1/4 -1 / 2 teaspoon each fresh lemon zest, chili flakes, and black sesame seeds, a few cilantro leaves

About 45 minutes before a morning class, I will have a glass of water, a toasted piece of Eli's health bread with 2 tablespoons of nut butter, half a sliced banana sprinkled with chia seeds and bee pollen.

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

Keeping to a basic, old - fashioned breakfast menu is fine and dandy — eggs (prepared any way: scrambled, poached, boiled, fried, omelet) with a side of sausage or bacon from pastured animals; soaked porridge loaded with butter, coconut oil, nuts, seeds and berries; or French toast (made with properly prepared sour dough or sprouted bread) served with sausage, butter and a maple syrup - sweetened fruit sauce with a side of berries and cream.

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 sugar.

I make stone age bread / crakers (from seeds, water and salt only) and I make toasted pumpkin seeds for my family (sometimes toasted in duck - fat or lard).

healthy & whole: served with toasted whole spelt rye sourdough bread, these recipes are adapted from urban spring cafe, and are best sandwich winners in the 2010 NYC vegan guide tempeh avocado $ 10.75 baked marinated tempeh, creamy avocado, pickled radishes, shredded carrots and cilantro tahini sprouts $ 10.75 mixed sprouts, creamy avocado, cucumber, onions, shredded carrots and our miso tahini with poppy seeds spread roasted japanese pumpkin $ 10.75 mashed and seasoned, topped with caramelized onions, ground walnuts, cashew cheese and greens