Sentences with phrase «with almond mixture»

For a super simple version, just toss crushed almonds or almond flour (also known as almond meal) with herbs of your choice, brush your protein with Dijon mustard or dip into a lightly beaten egg, press with the almond mixture, and bake at 400 degrees until cooked through.

Just remember that whatever color your meringue mixture is, it will lighten a bit when mixed with the almond mixture, so keep that in mind depending on the end result you are hoping for.

Put them in a food processor with the almond mixture, the vinegar, and a sprinkle of salt and pepper.

Once you have marinated the tofu, coat each triangle of tofu in the flour, and quickly dip in the water before coating with the almond mixture.

Dip the cheese slices into the egg whites and then coat on all sides with the almond mixture.

Sprinkle with almond mixture.

Not exact matches

Next place the coconut oil, maple syrup and cinnamon in a saucepan and gently heat until the coconut has melted and everything has mixed nicely — pour this over the oaty almond mixture and stir well until all the dry ingredients are coated with the maple mix.

You add in the ground almonds at the same time as adding all the other ingredients into the mixing bowl, along with the sweet potato and date mixture.

You really need the ground almonds for the mixture and the maple to help with the sweetness, sadly I imagine this recipe wouldn't work without them x

Once everything has cooked pour the mixture into your blender with the lemon juice, chilli flakes, miso paste and almond milk.

Hi Marcella, you can add dates to a pan with some coconut oil and almond butter until it creates a really soft mixture and then blend them in the food processor x

And for smoothies yes thats all I have for breakfast, I make big ones though, normally with two bananas as the base and then lots of other fruit, some spinach or kale, dates and then a mixture of some nuts / seeds / super-foods, either chia seeds, ground flaxseeds, hemp protein, spirulina, maca, oats, almond butter etc..

This mixture is very dry with just 4 teaspoons tahini, I make the classic ones all the time but they have 2 tablespoons of coconut oil and almond butter.

You add the almonds to the mixing bowl with the date and sweet potato mixture.

Place heaping tablespoonful apple mixture in center of 8 rounds; top with tablespoonful of sliced almonds.

Heat oven to 180 degrees Celsius Line a baking sheet with baking paper Combine baking soda, fruit, nuts and seeds, sea salt and almond flour in a bowl In a separate bowl beat egg and add liquid stevia Mix wet ingredients into dry With hands form the mixture into a dough Shape dough into a rectangular shape about 2 cms thick Cut dough into slices Bake for 15 with baking paper Combine baking soda, fruit, nuts and seeds, sea salt and almond flour in a bowl In a separate bowl beat egg and add liquid stevia Mix wet ingredients into dry With hands form the mixture into a dough Shape dough into a rectangular shape about 2 cms thick Cut dough into slices Bake for 15 With hands form the mixture into a dough Shape dough into a rectangular shape about 2 cms thick Cut dough into slices Bake for 15 mins

My favorite breakfast is oatmeal, a mixture of blueberries and strawberries, cinnamon and topped with peanut butter and almond / coconut milk

Add flour mixture to sugar and olive oil gradually, alternating with the almond milk until all ingredients have been used.

Meanwhile... Make the crust: — Mix together almond and cashew meal (or whatever you have) with a mix of honey and coconut oil (or you can just do one or the other or butter — I like the mix because then it's sweet but not too sweet) until it is a sticky dough consistency — Press into the pie pan and chill until you're ready for it — Pour in the hot blueberry mixture — stir in some fresh blueberries for fun!

Scrape the meringue onto the almond mixture and incorporate with a rubber or silicone spatula.

Sift into a large bowl (I use a mesh strainer and push the mixture through with a spatula), putting any bigger pieces of almond back into the food processor to re-grind.

my only note is that the first mixture (the one with the almonds and sugar) was gloppy and not at all what the pictures showed.

The crust is made from ground almonds and the filling form a mixture of cream cheese, eggs and heavy cream, deliciously paired with the tart cranberry sauce.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

(The mixture should be thick with only small bits of almond visible.

Sprinkle with reserved streusel mixture and sliced almonds.

Scrape the mixture into a blender or food processor along with the cooked plantains, cashews, almonds, raisins, sesame seeds, peanuts, bread, drained chipotles and other chiles, cinnamon, cumin seeds, and dried oregano.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool complewith paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool compleWith the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

When done blending pour mixture through a fine sieve lined with cheesecloth to remove all the almond pieces.

I'm temped to say that the amount of mixture this makes can handle up to 2.5 cups of nuts, as I managed to sneak in some slivered almonds (which did coat wonderfully) and had about 2.25 cups with lots of leftover crumbs.

If you are using powdered food coloring, combine it with the almond mixture.Sift the mixture onto a bowl, then return any large bits left in the sifter to the food processor and pulse again until very fine.

Dough: in a food processor with a steel blade, put flour, almond meal, cornstarch, butter, powdered sugar, vanilla and salt and blend until a crumbly mixture is obtained.

Add half the remaining almond mixture and fold again with about 10 - 15 strokes, until just combined.

Blended with almond milk into a smooth mixture, they provide the gooey base.

Add half the almond mixture to the meringue and fold vigorously with a spatula, using about 15 strokes to combine and break down the meringue so it is not so puffy (you can also add paste food coloring here if you haven't already added it to the meringue.

Sprinkle with most of the saffron - almond mixture, and gently toss one more time.

I made one variation which was to dip the cod in coconut flour before dipping in the egg mixture or you can dip in egg first then place in a bag with mixed almond flour and coconut flour then shake.

Divide creamy quinoa mixture between four bowls, and top with roasted carrots, almonds and fresh parsley.

The whole mess is then pulsed in the food processor with some Nutella / Chocolate Hazelnut Spread and some almond milk until the mixture is moist enough to be rolled into balls.

Almond and maple cream: in a food processor with a steel blade blend almond meal, butter, sugar, maple, salt and flour until mixture is crAlmond and maple cream: in a food processor with a steel blade blend almond meal, butter, sugar, maple, salt and flour until mixture is cralmond meal, butter, sugar, maple, salt and flour until mixture is crumbly.

Scoop the mixture into a pastry bag and decoratively pipe out the cream onto the chilled pie, or simply spoon the whipped cream over the top and then sprinkle with almonds or coconut

For those who had issues with grinding the whole almonds, what I did was grind them in my coffee grinder and then added tot the date mixture in the food processor.

Then you toss in those tasty apples, top with a little almond - sunflower seed - brown sugar mixture for a crunchy topping, and you wait for the magic to happen.

Add to the creamed mixture alternately with the almond joy creamer.

Take your smoothies and shakes to the next level with this healthy mixture of protein powder, flaxseed, almond meal and chia seeds.

The almond milk curds are mixed by hand with fresh truffle oil and a mixture of herbs, and then shaped and pressed immediately before packaging to ensure ultimate freshness.

1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.

Pour over the almond milk and chop through the mixture with the spoon until everything is lightly crumbly.

This crumble is perfect for summer — fresh strawberries, blueberries, and raspberries are coated in a sweet orange mixture and topped with an oat and almond crumble, then baked until bubbly.

In place of sugar and flour, I boiled parsnip cubes with coconut milk and almond milk and used an immersion blender to puree the mixture into a sweet and creamy base.