Sentences with phrase «use toasted walnuts»

I like how you use toasted walnuts.

I like the fact that you don't have to soak the nuts and that you used toasted walnuts instead.

I used toasted walnuts instead of pecans to top it off with, the recipe comes from the Ghirardelli Chocolate Cookbook and originally called for pecans.

I used toasted walnut oil cause I'm addicted to the flavor.

Not exact matches

I've been using pureed toasted walnuts in place of the hemp seeds, which works great.

Used 4 bananas, 3/4 light brown sugar and added toasted walnuts and 60 % choc chips.

This fall my family was gathered around my mother, whom we were caring for in her final days... we took time to celebrate a birthday with a special kind of carrot cake... we used the leftover carrots / apples / celery and who knows what else from the morning's juice (my dad's a bit of a health nut) and turned it into an amazing cake, complemented by walnuts, pineapple and, of course, decadent cream cheese frosting, covered with fresh toasted coconut... it was so moist and delicious... the making of it a wonderful memory and the eating of it sublime.

I used rum emulsion instead of bourbon, just because I don't have bourbon, but I do have rum emulsion; I also used unsalted butter so added 1/2 tsp salt to the mix and I added 1 cup of toasted walnuts — because I just have to have walnuts in my banana bread.

One more recipe with apricots but this time I'm sharing a savory salad using apricots with toasted walnuts, arugula dressed in a tangy apricot - pinot noir vinaigrette and a locally made sheep's milk cheese shaved over the top.

1 bunch of purple kale 1/2 cup Cinnamon and Walnut Oil Dressing 1/2 cup pomegranate seeds Roasted Butternut Squash Spiced walnuts, or use plain toasted walnuts

1 1/4 cups of All - Purpose Flour (King Arthur Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.

The nuts are super easy: Simply toast a cup and a half of assorted raw nuts (I used almonds, walnuts and pecans) in a cast iron skillet.

I used toasted pecans instead of the walnuts.

I used 70 % chocolate (Scharffen - Berger) along with toasted walnuts and roasted cocoa nibs.

I decided to use coconut oil for a more tropical flavor, and toasted the walnuts (because why not?)

1 1/2 cups rolled oats 1 1/2 cups milk of choice, dairy or non-dairy 1/2 cup canned pumpkin 1 1/2 -2 tablespoons maple syrup 1 1/2 teaspoons ground cinnamon * 1/4 teaspoon ground ginger * 1/4 teaspoon ground cloves * pinch of salt 1 cup Greek yogurt, I used 2 % (optional) 1/2 cup chopped walnuts, toasted

Vegans can use pan fried tofu or some toasted pine nuts or walnuts instead.

1 tablespoon vegetable oil 1 1/4 cups rolled oats 1 1/4 cups chopped toasted walnuts 1/2 cup oat bran 1 1/2 cups puffed cereal you like, pounded into smallish bits (I used Barbara's Peanut Butter Puffins and Shredded wheat, both with success) 1 cup dried cranberries, coarsely chopped 3 pieces of dried crystallized ginger, finely chopped 1 cup brown rice syrup 1 teaspoon pure vanilla extract 1/2 teaspoon salt

• 5 gala apples • 2/3 cup instant oats (I used instant toasted oats) • 1/8 cup dried blueberry (or naturally dried fruit of your choice) • 1/2 cup raw walnut halves • 2 tbsp Kelapo coconut oil • 1/8 cup raw, organic honey • 1 tbsp cinnamon • lemon wedge (NOT for the recipe)

Toasted walnuts or hazelnuts can be used instead of pistachios.

* Toast walnuts by baking for 5 minutes at 300F ** You can use smaller loaf pans but be sure to reduce the baking time.

I used my usual half wholemeal and half white flour mix and decided to toast the walnut decorations for extra flavour.

Use a kitchen blender to grind toasted walnuts, hazelnuts and cashew.

1/4 C Walnuts OR Toasted, peeled hazelnuts (I made two small ones so used half the amounts of dried fruit and nuts in each)

* 2 cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely chopped dark chocolate

Another idea if you don't want to add onions but want a little crunch is top it with some toasted walnuts or pecans or I even use a trail mix that has a combination of sunflower seeds, pepitas, dried cranberries and nuts.

Also overkill is use of bacon and toasted walnuts together.

I use lots of fresh herbs, dried rose petals, toasted walnuts and a pop of added color and tartness from dried cranberries.

Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3 cups of water to 1 cup of lentils Meanwhile, toast the walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite sauce!

* 2 slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1 small red onion, peeled and thinly sliced * 1/2 pound clean and dry organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional

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.

I always have dried figs on hand as my husband uses them as fuel for long bike rides, so I decided to make my crisps with figs, toasted walnuts, a variety of seeds and just a little rosemary.

You can really play around with different additives such as toasted almonds or hazelnuts in place of the walnuts, or using dried cranberries, apricots, or dates in place of the figs.

I used slightly toasted pumpkin seeds and sprinkle them over the pie and little chopped walnuts.

I did make a few modifications to suit the amount of time I had and what I had on hand (I used jarred roasted red peppers instead of roasting my own (there were about 3 large peppers in the jar), I toasted the walnuts lightly in a dry skillet before putting them in the food processor, I used honey instead of pomegranate molasses because I couldn't find the latter, and I used 2 tbsp dried parsley instead of 1/4 cup fresh).

+ salt and pepper + bibb or butter lettuce for two + one watermelon radish, washed and shaved (I used my sprializer) + 2 tablespoons toasted walnuts (dry cook walnuts in a frying pan) + 1/4 cup of crumbled goat cheese + 1 tablespoons of olive oil, divided + juice of a quarter of an orange or lemon

For serving, you can use any toppings of your choice, but I loved serving this with toasted walnuts and a spoonful of coconut cream.

300 ml double cream 1 tablespoon chopped walnuts or pecans — lightly toasted 1 1/2 tablespoons grated chocolate (I used salted caramel chocolate flakes)

Crunchy layer: You can use pumpkin seeds, chopped walnuts, almonds, cacao nibs, toasted coconut, vegan chocolate chips, shaved chocolate — let your imagination run wild.

I used a potato masher to get the lentils a bit mushier, and blitzed the toasted walnuts quickly so they weren't so big (but that's personal preference) and it held together very well.

I simplified this recipe even more in a lot of ways, by using frozen bagged carrots, peas, and corn instead of celery and carrot, I skipped the sautéing part and just mixed the raw onion and garlic with the mixture, I skipped the walnut toasting part and just added it in, I did all my chopping in the food processor, I used the food processor to grate the apple and used an apple instead of apple butter in the sauce and just processed it til it was slightly chunky.

Do toast the walnuts before using them; toasting brings out their nutty essence.

Grab 6 fresh figs, cut off both ends from each fig, roughly chop each one and add to a mortar, then add a 1/4 cup of raw walnuts and 3 cloves to the mortar, add the toasted almonds and using a pestle, start mashing everything together until you form a thick puree

I had half of a butternut squash in the fridge, so we diced that and roasted it with the cauliflower, left out the rosemary and used sage in place of the mint (some slivered and cooked in the sauté pan, some flash - fried whole in olive oil for a bit of crunch), and tossed in toasted walnuts instead of pine nuts.

For this pizza, I used up what I had in my kitchen, and the combination of tart apple, crisp red onion, rich vegan cheese, salty oil - cured olives, crunchy + toasted walnuts and fresh thyme with a drizzle of intense balsamic glaze hit the spot.

For the Salad: 1 Cup Roasted Kabocha Squash, Cubed 1 Cup Roasted Eggplant, Cubed 1/4 Cup Dried Unsweetened Cherries 1/4 Cup Toasted Walnuts, Chopped 1 Small Bunch of Kale, Washed, Stemmed, and Chopped to Bite - size Pieces (with a knife or using a food processor) 1/2 — 1 TB Hemp Seeds (optional, but gives a wonderful nutty, creamy feel) Lemon Juice and Salt for Massaging the Kale

In this quick - and - easy rendition, we used packaged brownie mix, a little bourbon, and chopped toasted walnuts for a spunky after - dinner treat.

The homemade Parmesan Walnut Lemon Dressing is bright and nutty, made with fresh lemon juice, olive oil, Parmesan cheese and lightly toasted walnuts (I use preservative free and non-GMO Fisher Wawalnuts (I use preservative free and non-GMO Fisher WalnutsWalnuts).

1) Toast The Nuts: By popping the chopped walnuts and almonds in a 350 degree oven for 10 minutes, the natural oils are released and the end result is a warm, nutty and toasted flavor that you wouldn't get using raw nuts.

I used cilantro instead of basil, toasted pepitas (pumpkin seeds) instead of walnuts, lime instead of lemon, and jalapeño for a little fiery kick.