Sentences with phrase «used pepitas»

Used pepitas instead of pistachios and dried cranberries instead of pomegranate seeds.

I didn't have sunflower seeds, so I used pepitas.

Also used pepitas (pumpkin seeds) instead of almonds.

I used pepitas for the flower decoration on the eyes, chocolate chips and dry cranberries for the eyeballs.

I actually used pepitas, and they were / are amazing (I took them into work with me to have with some leftover soup for lunch... having them right beside my computer is not the best idea ever).

The other change I made was using pepitas, in lieu of walnuts, due to my tree nut allergy.

Not exact matches

Hi Dana and Ella I am also allergic to tree nuts and I just made these using a combination of peanuts, sunflower seeds and pepitas.

Used toasted pepitas and a nice, sheepy feta.

2 cups old - fashioned oats (use certified gluten - free oats for gluten - free granola) 1/2 cup chopped pecans 1/4 cup raw pepitas 1/4 cup raw sunflower seeds 3 tablespoons coconut oil 3 tablespoons dark brown sugar, packed 3 tablespoons pure maple syrup 1/2 teaspoon fine sea salt 1/2 cup chopped dates (I used deglet noor)

I made this tonight for my son's lunch tomorrow... I didn't want to use just almonds, so I used 1 cup almond meal, 1/2 cup ground pepitas and 1/2 cup ground sunflower seeds.

I used sunflower seeds instead of pepitas.

I used walnuts, pepitas, and almonds, chopped, but you can use any blend you like!

Use more pepitas, use less pepitUse more pepitas, use less pepituse less pepitas.

Notes: * I used my spice «coffee» grinder to pulverize the toasted pepitas.

With all intention of show casing the pepitas flavor, the herbaceous distinctive smell and color, I used what is best available in austin, Texas, the city I currently call home.

Jeanette's Healthy Living: Gluten - Free Pumpkin Spice Pancakes Chez Us: Pull Apart Pumpkin - Pecan Bread With Maple Bourbon Frosting And Love It Too: Vanilla Pumpkin Swirl Cake With Vanilla Palm Sugar Glaze Haute Apple Pie: Creamy Pumpkin Penne With Italian Sausage HGTV Gardens: Garden - to - Table: Pumpkins From My Corner of Saratoga: Chocolate - Pumpkin Cake Made By Michelle: Pumpkin Scones Napa Farmhouse 1885: Roasted Pumpkin and Black Bean Stew With Chorizo and Pepitas Devour: 5 Delicious Ways to Use Pumpkins After Carving Virtually Homemade: Pumpkin Pancakes With Maple Cream and Candied Vanilla Pecans The Heritage Cook: Gingery Pumpkin Mousse With Whipped Ginger Cream Thursday Night Dinner: Chocolate Chip Pumpkin Pie FN Dish: Primping Up Pumpkin Feed Me Phoebe: Roasted Pumpkin Wedges With Chili, Lime and Cotija

■ Pumpkin seeds: A great seed to use as a tree - nut replacement, pumpkin seeds (sometimes called «pepitas») are packed with minerals like zinc and iron.

I used dried blueberries, cranberries, goji berries, figs, pineapple, mango, papaya, walnuts, pistachios and almonds, hemp seeds and pepitas.

2 cups old - fashioned oats (use certified gluten - free oats if making this GF) 1 cup raw pecan halves 1 cup raw pepitas (pumpkin seeds) 1/4 cup maple syrup 1/4 cup melted coconut oil 1/4 cup pumpkin puree 1 1/2 teaspoons pumpkin pie spice 1/4 teaspoon vanilla extract 1/2 teaspoon salt (optional) 1/2 cup shredded or shaved coconut (optional) 1/2 cup white or semisweet chocolate chips

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.

For the Mexico - inspired portion of this recipe we're using tomate verde (tomatillos), avocado, lime juice, pepitas (roasted and salted pumpkin seeds), and a little bit of fresh jalapeno chili pepper.

Didn't have any pepitas, so I used sunflower seeds, just fine.

* 1/2 cup / 125 g rye flakes (I couldn't find these so I used rolled oats * 1 cup / 100 g rolled oats * 1/2 cup / 65 g raw pepitas (I used chopped raw pecans instead) * 1/4 cup / 15 g wheat bran (I used ground flax seeds instead) * 1/4 teaspoon kosher salt (I used fine sea salt) * 1/2 cup / 25 g unsweetened coconut flakes * 1/4 teaspoon ground cinnamon (optional) * 1/4 cup / 60 ml honey, plus more for serving * 2 tablespoons coconut oil or extra virgin olive oil * 1/2 cup / 60 g chopped dried mango (I used organic, unsweetened dried mango)

One way to soften pepitas might be to cook them in a sugar or honey syrup — you could cut down on the sugar in the pumpkin filling, cook the pepitas in the honey syrup, maybe thinned slightly with water, and then use them in the filling once they have softened a bit?

Toasted pepitas, dried cranberries, chocolate chips... Use your imagination!

And, just used the end of my groceries to make it with what I had: 1/2 cup of pizza sauce (I added at the end but next time might mix it with the eggs), bag of frozen onions & peppers, 3 cloves of toasted garlic, 1 tsp or so of nutritional yeast & topped with toasted pepitas.

I used a sunflower pepita flour blend as I didn't have almonds on hand; it submitted 1:1.

If using any toppings that require toasting, spread them on a baking sheet and toast until golden - about 4 - 6 minutes for the sliced almonds, 1 - 2 minutes for the coconut flakes, and 3 - 4 minutes for the pepitas.

1 cup rolled oats 2/3 cup unsweetened shredded coconut, toasted 3 tablespoons ground flax 1/2 cup seeds (I did a combo of sunflower, sesame and pepitas) 1/2 cup dried fruit (I used a dried berry mix from Trader Joe's) 1/2 cup peanut butter 1/4 cup pure maple syrup 1 teaspoon vanilla 2 tablespoons water (if necessary after refrigerating)

To the other, I used dries cranberries, pepitas and shredded unsweetened coconut.

I used spiced pepitas from another recipe and it made the salad extra good.

Ingredients: 1.5 flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp water) 1/4 cup olive oil 1/4 cup maple syrup 3/4 cup pumpkin puree (not pie filling) 1/2 of a medium ripe banana, mashed 1/2 cup of coconut sugar — you can sub brown sugar but the coconut sugar gives it a deep, rich flavor 1/2 tsp sea salt 2 tsp baking soda 2 tsp pumpkin pie spice 1 tsp ground cinnamon 1/2 cup water 1 cup + 1 Tbsp gluten free rolled oats 1/2 cup + 1 Tbsp almond meal (ground from raw almonds) 1 1/4 cup gluten free flour (I used Bob's Redmill) Optional: Topped with pepitas and walnut pieces

My local WF doesn't have tart cherries nor pepitas What else can I use?

What can I use in place of pepitas?

Serve the chili in shallow bowls and garnish with the avocado sauce, pepitas, if using, and a few tortilla chips, if using.

8 cups cauliflower florets, chopped into bite - size pieces 2 heads of garlic, broken into cloves, skin left on and root end trimmed 6 tablespoons good olive oil plus 1 - 2 extra teaspoons finishing olive oil, divided 2 teaspoons freshly squeezed lemon juice [about 1/2 lemon] 1/2 teaspoon freshly grated nutmeg 6 tablespoons pepitas [buy them already roasted and salted at Whole Foods or other high - end grocery store] 2 - 3 tablespoons fresh parsley, minced Sea salt Finishing salt [your choice — I used my homemade meyer lemon infused salt] Cayenne pepper, to taste Whole - grain pita chips for serving

Ingredients: 1/4 cup semi-pearled farro 1/4 cup raw pepitas (aka pumpkin seeds) 1/2 red onion, sliced crosswise into 1/4 - inch rounds 1 large Portobello mushroom cap, stem and dark gills removed (Just use a spoon to scrape out the gills.)

Pumpkin seeds, or pepitas, and sesame seeds are used in traditional mole recipes to give the complex sauce its signature savor while simultaneously adding to its thick, hearty texture.

right now I use sun flower or pepita seeds (lightly roasted first for flavor in my cast iron pan) and I add one pear & some carob powder for flavor (not chocolatey, just a bit of goodness).

i didn't have the pepitas, beans or basil on hand so i substituted toasted cashews, peas and mint - and i used tofutti better than sour cream instead of yoghurt - but this recipe is on the favourites list as of NOW.

I used what I had: AP flour, no nuts or pepitas, and cut the oil to 1/2 cup.

In a large bowl, combine the oat and buckwheat flour, chia seeds, sunflower seeds, pepita seeds, oregano, sugar (if using), thyme, salt, garlic powder, and onion powder and stir until well combined.

I doubled the recipe, added some pepitas as well as I used date syrup I had on hand.

I didn't have flax or hemp seeds on hand, but I really wanted to try this recipe, so I used 1/2 cup of ground mixed raw almonds, sunflower seeds and pepitas and 1/2 cup of chia seeds instead and it turned out so well!

I used dried cherries, raw walnut pieces, raw pepitas and raw sunflower seeds along with the oats and that amazing date mixture!

I omitted the cauliflower because I didn't have it on hand and used a mixture of sunflower seeds, pepitas, and dried cranberries.

Sprinkle with Cotija and pepitas, if using.

Slice 1 half as thinly as possible (save the rest for another use) and add it to the bowl with the pepitas.

In a bowl, stir together the coconut oil, maple syrup, cinnamon, cayenne (if using) and pepitas.

Just made this with bananas, used almonds not walnuts, and sesame seeds instead of pepitas - so, so good.