Not exact matches
Made the bread tonight as per the recipe book «ml» and «g» measurements, and subbed in walnuts for
almonds because that's what I had — Just testing a
slice covered in my home made walnut and kidney bean spread... Yummy Think I need a touch more salt but I'm always a bit worried about over seasoning... I
used mixed herbs but think I would love to add some garlic (powder maybe) next time, and
use selected herbs rather than the commercial mix.
I was worried about the measurements
using only
almond slivers (crust recipe calls for slivers, filling recipe for
almond slices), but it turned out not to be an issue.
2 cups couscous, cooked according to package directions (I
used whole wheat) 1/2 cup currants 1/2 cup
sliced almonds, toasted 1/4 cup fresh parsley, chopped 3 green onions, thinly
sliced (or a shallot, minced) 1/4 cup extra virgin olive oil 2 Tbsp.
The salad was fennel, orange
slices, toasted
almonds, and I
used spinach instead of broccolini (because it is what I had).
I
used my own toasted and
sliced almonds as well as vinaigrette.
Add
sliced fries into a large bowl and
use your hands to toss with arrowroot flour and sprouted cornmeal (or
almond flour if
using instead).
I did cheat and
use pre - bagged / roasted
sliced almonds...
3/4 cup of Greek yogurt (I
used plain Chobani) 1/3 cup of maple syrup or honey 1/4 cup of sugar 3 room temperature eggs 1 teaspoon of vanilla extract 1.5 cups of all - purpose flour (I
used King Arthur) 2 teaspoons of baking powder 1 teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4 teaspoon salt 1/2 cup of unsweetened applesauce (I
used a peach / apple) 1 3/4 cup of pitted, chopped (roughly) fresh cherries 1/4 cup of toasted slivered or
sliced almonds.
4 cups raw oats (not quick or instant) 3/4 cup unsweetened coconut flakes 1/2 — 3/4 cup chopped nuts / seeds (I
used 1/2 cup
sliced almonds, will add flax seeds next time) 1 cup dried fruit (I
used sweetened dried cranberries) 1/4 tsp.
;) Cocoa - marzipan pound cake slightly adapted from here 1 1/2 cups (210g) all - purpose flour 1/2 cup (45g) unsweetened Dutch - process cocoa powder 1 teaspoon baking powder 1/4 teaspoon table salt 3/4 cup (200g / 7 ounces)
almond paste — I
used homemade, recipe here 1 cup (200g) granulated sugar 1 cup (226g / 2 sticks) unsalted butter, at room temperature 2 teaspoons Amaretto 1 teaspoon vanilla extract 4 large eggs, room temperature 1/2 cup (120 ml) whole milk, room temperature 1/2 cup
sliced almonds (optional) Preheat oven to 160 °C / 325 °F.
fresh thyme, chopped 1/4 cup fresh chives, snipped 2 medium apples, diced (I
used Fuji) 1 cup dried sweetened cranberries 1/2 cup
sliced almonds, toasted in a dry skillet
1/4 cup thinly
sliced shallots Salt 4 cups cubed roasted chicken (optionally, with skin) 3 tablespoons chopped roasted red peppers 1 small jar (6 oz) marinated artichoke hearts (drained thoroughly), coarsely chopped 1/4 cup roughly chopped smoked
almonds 3/4 teaspoon dried thyme 1 tablespoon whole - grain mustard 1 tablespoon sherry vinegar 1/4 cup extra virgin olive oil (I
used California Olive Ranch Miller's Blend) Freshly ground black pepper
I had a bag of
sliced almonds just waiting to be
used.
For my 2 cups of nuts etc I
use:
sliced almonds, chia seeds, pumpkin seeds & sunflower seeds.
Here are two ways to make delightfully creepy witches» fingers breadsticks —
use either
sliced almonds for the gnarly fingernail or go for bell pepper for a nut - free version.
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 always
use the same base of old - fashioned oats, ground flax seed, sunflower seeds, and
sliced almonds.
2 eggs 1/4 cup of unflavored or vanilla whey 1/4 cup of
almond milk (or any other milk) 1 - 2 tsps of cinnamon 4
slices of your bread of choice (I
used gluten - free bread) 2 squares of dark chocolate 1/2 banana
Apples, red and crisp (I
used Gala), each apple makes 4 mouths Peanut butter, preferably Skippy
Sliced almonds (about 7 per mouth)
I chose whole blanched
almonds for the nails, but you could
use skin - on
almonds or
sliced almonds.
Get a taste of Hawaii at home with Poke Bowls with Sesame - Soy
Almonds,
using Fisher ® Natural
Sliced Almonds.
You can
use sliced, crushed, or slivered
almonds — whatever you have.
3/4 cup
sliced raw
almonds, you can
use blanch
almonds as well 1
slice whole wheat bread, chopped 2/3 cup white wine 1 3/4 cup vegetable stock or water Salt to taste, I
used about 2 teaspoons 2 garlic cloves, chopped
If you are
using sliced almonds for the nails, you can squeeze some of the gel on the finger ends and press the
slices on it.
I
use them with
Sliced Almonds and blend them into nut bars
using fresh and dried fruits as well as some coconut oil to bind it all together, and cocoa powder to flavor.
1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana
sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp
almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I
used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain
almond milk 1.25
almond flour 1.25 cup gluten - free flour blend (I
used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips
Just made this
using coconut sugar instead of the brown sugar, and I
used a mixture of chopped pecans and
sliced almonds.
12 ounces tiny whole green beans (I
used frozen Birds Eye brand) 4 strips bacon, cut in 1 - inch pieces, cooked 1/3 cup dried cranberries or cherries 1/3 cup toasted nuts, such as
sliced almonds or hazelnuts (6 min.
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
For the Topping: juice of zested clementine (I
used 3/4 the juice of an orange) 1 Tablespoon butter 1 Tablespoon sugar 1/4 teaspoon ground cinnamon 1/2 cup
sliced almonds
Here are the exact ingredients I
used: 1/2 package mori - nu tofu, 2 tbsp whole wheat pastry flour, 1 lemon
slice (squeezed), 1/2 tsp
almond extract, 3 tsp powdered sugar, a splash of water and a dash of cinnamon.
This time around I
used raw whole
almonds, for a bit of a change from my usual favorites —
sliced almonds, and slivered
almonds.
The game changer for these
slices were the roasted
almonds I
used in the base.
I had some leftover hazelnut flour, so I
used that instead, substituting a small amount (about 1/5)
sliced almonds to give it more texture.
Ingredients 400 g stale wholemeal bread 600 ml oat milk, plain (unflavoured) and unsweetened 200 ml apple juice, with no added sugar 150 ml vegetable cream, GMO - free (I
used almond cream) 100 g rice malt syrup 2 teaspoons natural vanilla extract 4 red apples, cleaned, cored, peeled and thinly
sliced 200 ml filtered water 2 - 3 -LSB-...]
Banana nut butter toast Ingredients: 1
slice of good quality bread, toasted 1 banana Nut butter — we
used cashew &
almond nut butter Cinnamon Directions: Toast the
slice of bread.
I actually
used sliced almonds in the crisp, and I have to say, I really liked the texture it added.
Sliced bananas Nuts Raw cacao nibs Maple syrup
Almond butter — I used Justin's maple almond butter Nut butter Vegan chocolate chips Dried fruit Fresh
Almond butter — I
used Justin's maple
almond butter Nut butter Vegan chocolate chips Dried fruit Fresh
almond butter Nut butter Vegan chocolate chips Dried fruit Fresh fruit
Ingredients 1 can cream of mushroom soup 1/2 soup can of water 1 cup wine (water can be
used instead) 1 cup raw rice 6 pork chops, fat removed 1 package onion soup mix
sliced mushrooms
sliced almonds Directions Mix soup and water; add wine, if desired.
500g courgettes, grated (I prefer grated to diced in this recipe) 1 small red or white onion, finely chopped (if
using) Zest of half a lemon 1 egg, lightly beaten 2 - 3 tablespoons of grated Parmesan 70g mozzarella diced 30g breadcrumbs (around 1
slice of bread with crust) 20g ground
almonds 1 tablespoon fresh parsley, chopped 1 garlic clove, finely chopped Sea Salt and Black Pepper to season
1 teaspoon olive oil 2 large onions, chopped 3 cloves garlic, peeled and
sliced thinly 3 sweet potatoes, peeled and chopped into bite sized chunks 1 butternut, peeled, seeded and chopped into bite sized chunks 3 large carrots, peeled and chopped into bite sized chunks Thumb size piece of fresh ginger, peeled and
sliced into matchsticks 2 tablespoons ras - el - hanout Vegetable stock — I
use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and skin thinly
sliced 1/2 cup pitted green olives 2 handfuls fresh coriander, roughly chopped A cupful of roasted
almonds, roughly chopped
* 1 cup organic quinoa * 1 1/2 cups water * 1/2 cup slivered
almonds * 1 cup seedless red grapes, preferably organic,
sliced in half if large * 1 avocado, diced * brie cheese, cut into chunks - to taste (I
used about 1/2 cup) * 2 - 3 tablespoons diced red onion * 1 handful of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive oil, plus more to taste * 1 tablespoon brown rice vinegar (or white wine vinegar or fresh lemon juice), plus more to taste
I've
used gremolata (adding
sliced almonds) with roasted green beans — really good!
We
used our low - gluten, half
almond flour pancakes, berries, apple chunks and
slices of bananas.
I've successfully made
almond flour
using blanched
sliced almonds in a Ninja high - powered blender (it looks very much like the
almond flour I bought).
You're right, it's basically crushed
sliced almonds, or you can
use almond flour, depending on how much crunchy texture you want.
If I don't have
sliced almonds I can
use walnuts.
1) In a medium - sized bowl, mix
almond meal, tapioca flour and coconut flour together 2) Add coconut oil, milk, egg to the dry ingredients and mix until well - combined, then
use your tapioca - floured hands to shape the dough into a ball 3) Pre-heat oven to 400 deg Fahrenheit (200 deg Cel) 4) Mix the fresh
sliced strawberries with the sugar, and let them sit for 10 — 15 minutes 5) Place the ball of dough on a piece of tapioca - floured parchment paper, and flatten it into a circle by
using a tapioca - floured rolling pin until dough is about 1/4 inch thick.
1 medium - large zucchini,
sliced into paper thin coins 2 small fennel bulbs, trimmed and shaved paper - thin 2/3 cup /.5 oz / 15g loosely chopped fresh dill 1/3 cup / 80 ml fresh lemon juice, plus more if needed 1/3 cup / 80 ml extra virgin olive oil, plus more if needed fine grain sea salt 4 or 5 generous handfuls arugula Honey, if needed 1/2 cup / 2 oz / 60g pine nuts, toasted (I
used almonds) 1/3 cup / 2 oz / 60g / feta cheese, crumbled
The version in my book calls for pine nuts, but I had
sliced almonds on hand today, so that's what I
used instead.