Culinary School Jules, Customizable Recipes, Desserts, Gluten free, Kid meals, Lunch, Nut free, Snacks, Vegan, Vegetarian
Yield: 2 portions Ingredients: Toasted Hazelnuts 1/4 cup (if tree nuts are a problem you can use toasted pumpkin seeds or roasted peanuts.)Mexican Chocolate, coarse chop 1.25ozSugar 2TCocoa (Natural) 1.3TCornstarch .75TSalt PinchAlmond Milk 1/3 cup (whole milk if...
Appetizers, Customizable Recipes, Dinners, Gluten free, Lunch, Nut free, Vegan, Vegetarian
This can be used as a dip, a flavor bomb with a rice dish or as an accompaniment to homemade macaroni and cheese. Let me know how you use it! Makes about 1 cup Ingredients:5 Tomatillos, charred 1 Jalapeno, chopped 1/4 Medium Onion, chopped 1/2 Lime, juiced 1/3 bunch...
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