Double Nut Crunchies Recipes

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DOUBLE BANANA NUT BREAD



Double Banana Nut Bread image

A very moist and dense banana nut bread that will have your brunch guests begging for the recipe. This recipe works well for low and high altitudes without making any adjustments.

Provided by Athena E

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h35m

Yield 24

Number Of Ingredients 9

1 ⅓ cups vegetable oil
2 cups white sugar
4 eggs, whisked
5 cups mashed bananas
1 tablespoon lemon juice
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 cups chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
  • Beat vegetable oil and sugar together in a bowl until creamy and smooth; stir in eggs.
  • Mash bananas and lemon juice together in a separate bowl; mix into oil mixture until just incorporated.
  • Sift flour, baking powder, and salt together in a third bowl; slowly mix into wet mixture using an electric mixer on low until just incorporated. Fold in walnuts. Pour batter into the two prepared loaf pans.
  • Bake in the preheated oven until a knife inserted in the center of the loaf comes out clean, about 1 hour 15 minutes.

Nutrition Facts : Calories 365.6 calories, Carbohydrate 45 g, Cholesterol 31 mg, Fat 19.7 g, Fiber 2.4 g, Protein 5.2 g, SaturatedFat 2.8 g, Sodium 231.5 mg, Sugar 22.8 g

DOUBLE CHOCOLATE BISCOTTI



Double Chocolate Biscotti image

These crisp double chocolate biscotti are tailor-made for dunking into coffee, warm milk, or hot chocolate.

Provided by Jennifer Segal

Categories     Desserts

Time 1h10m

Yield About 30 biscotti

Number Of Ingredients 9

1¾ cups plus 2 tablespoons all-purpose flour, spooned into measuring cup and leveled-off
¼ cup plus 2 tablespoons natural unsweetened cocoa powder, such as Hershey's
1 teaspoon baking soda
¾ teaspoon salt
1 stick (8 tablespoons) unsalted butter, at room temperature
¾ cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips

Steps:

  • Preheat the oven to 350°F degrees and line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
  • In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, scraping down the bowl and mixing well after each addition. Beat in the vanilla. Add the dry ingredients and chocolate chips and stir on low speed until just combined.
  • Dust a work surface with flour. Using a rubber spatula, scrape the sticky dough out onto the work surface and dust the top of the dough lightly with flour. Using your hands, shape the dough into a rough ball (if it's still too sticky, dust with a bit more flour) and cut in half. Form the dough pieces into two short logs by rolling back and forth. Place the logs onto the prepared baking sheet and shape into longer logs about ¾-inch high and 2 inches wide. Allow enough space for the logs to spread a few inches while they bake. Bake for about 35 minutes, until firm to the touch. Let the biscotti logs cool on the pan for about 5 minutes, or until just cool enough to touch (if you wait any longer, the biscotti will be difficult to cut); then, using a sharp knife, slice the logs on the diagonal into ¾-inch slices (I do this right on the baking sheet). They will crumble just a bit; don't worry about it. Turn the biscotti on their sides (so that the cut sides are down) and place back in the oven for 10 minutes to dry and crisp up. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely. Serve with coffee, tea or warm milk.
  • Freezer-Friendly Instructions: The dough can be frozen for up to 3 months: Shape the dough into logs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, remove the logs from the freezer, thaw the dough until pliable, and then proceed with recipe. To freeze after baking: After the cookies are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.

Nutrition Facts : ServingSize 1 biscotti, Calories 110, Fat 5g, Carbohydrate 15g, Protein 1g, SaturatedFat 3g, Sugar 11g, Fiber 1g, Sodium 111mg, Cholesterol 22mg

PEANUT BUTTER CRUNCHIES



Peanut Butter Crunchies image

Yummy peanut butter cookies with a surprising ingredient, crispy rice cereal squares.

Provided by CBUKER

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 25m

Yield 30

Number Of Ingredients 8

¼ cup margarine
½ cup peanut butter
¾ cup white sugar
1 egg, beaten
½ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
2 cups crispy rice cereal squares

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream together the margarine, peanut butter and sugar until smooth. Beat in the egg. Combine the flour, baking powder and salt; stir into the peanut butter mixture. Crush the cereal squares and stir into the dough until well blended. Roll tablespoons of dough into balls and place them 2 inches apart onto the prepared cookie sheets. Flatten slightly using a fork and making a criss cross pattern. Dip the fork in sugar to prevent sticking.
  • Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are lightly browned. Let stand on the cookie sheet for 1 minute before removing to wire racks to cool completely.

Nutrition Facts : Calories 68.2 calories, Carbohydrate 7.5 g, Cholesterol 6.2 mg, Fat 3.8 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 0.8 g, Sodium 65.6 mg, Sugar 5.4 g

CRUNCHIES



Crunchies image

Crunchies- South African Oatmeal Bar- Nutty, buttery, Sweet, and Crunchy - quite a treat these little wonders.

Provided by Imma

Categories     Snack

Time 40m

Number Of Ingredients 12

6 ounce (170grams butter)
11/2 tablespoon golden syrup or honey
1 teaspoon baking soda
1/2 cup (100grams granulated sugar)
1/4 cup (50grams brown sugar)
1/2-1 teaspoon salt
1 cup dry shredded coconut
1/3 cup sliced almonds
1 1/2 cups of oats
1 1/4 cup flour
1 teaspoon cinnamon spice
1 teaspoon nutmeg spice

Steps:

  • Prepare a 8x8 or 9x13 baking pan/sheet if you want a thin crunchies - grease or spray with cooking oil. Set aside
  • Melt butter, syrup, brown sugar, sugar and salt in a saucepan, until completely melted. You may do this in a microwave safe bowl. Then add baking soda. Mix.
  • combine all the other ingredients in a large bowl - oatmeal, flour, coconut, sliced almonds and spices. Thoroughly mix.
  • Pour butter mixture into the bowl of oatmeal mixture , mix well.
  • Press mixture into a greased baking pan. You may use parchment paper to smooth it out.
  • Start baking at 325 degrees F for about 10-15 minutes , then finish at 300 degrees for another 10 minutes or until golden brown ,depending on your oven. Start checking after 20 minutes. Remove let it cool completely, then cut in to squares and serve. You may store in an airtight container for up to a week

Nutrition Facts : Calories 233 kcal, Carbohydrate 22 g, Protein 3 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 24 mg, Sodium 234 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

CASHEW BUTTER COOKIES



Cashew Butter Cookies image

These cashew butter cookies are on a more sophisticated level than peanut butter. They are vegan and gluten-free, so you'll be able to share with all your friends. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 19m

Yield 20 cookies

Number Of Ingredients 4

1 cup creamy cashew butter
1/4 cup maple syrup
1/4 cup ground flaxseed
1/4 teaspoon salt

Steps:

  • In a large bowl, mix all ingredients. Roll level tablespoons into balls. Place on an ungreased baking sheet; flatten with a fork., Bake at 350° for 18 minutes. Remove to a wire rack to cool.

Nutrition Facts : Calories 90 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 61mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.

NUT FREE GRANOLA



Nut Free Granola image

Nut free granola is a safe and tasty recipe for anyone with a nut allergy. It may be hard to come by in the store, but it's easy to make at home! This no nut granola recipe is full of flavor, crunch and just the right amount of chewiness.

Provided by The Worktop

Categories     Breakfast     Brunch     Oats and Grains

Number Of Ingredients 10

3 cups old fashioned rolled oats ((jumbo rolled oats))
1 1/2 cups wheat germ
1 cup thick coconut flakes
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1 teaspoon sea salt flakes
2/3 cup cold-pressed virgin coconut oil (- melted)
2/3 cup honey
1 1/4 cups plump raisins
1 1/4 cups banana chip pieces ((I just roughly break up banana chips))

Steps:

  • Preheat the oven to 325°F / 160°C. Line a big baking tray with parchment paper.
  • In a large bowl, mix together the oats, wheat germ, coconut flakes, cinnamon, ginger and sea salt flakes.
  • In a small bowl, mix together the honey and coconut oil. You can heat it in the microwave for about 10 seconds to help it mix together more easily.
  • Pour the honey mixture over the dry mixture and stir everything together very well, until all the oats look well coated. Tip the oats mixture onto the baking tray and use a spatula to spread it all out evenly.
  • Bake in the preheated oven for about 25-30 minutes, stirring everything once halfway through. Remove the pan from the oven and do not stir again if you like clusters. Allow the granola to cool completely.
  • Once the granola has completely cooled, break apart any large clusters. Mix in the raisins and banana chips.
  • Store in an airtight container. It should last up to 2 weeks, but use your best judgment depending on how dry/crunchy you like your granola toasted.

Nutrition Facts : Calories 643 kcal, Carbohydrate 84 g, Protein 11 g, Fat 34 g, SaturatedFat 26 g, Sodium 307 mg, Fiber 11 g, Sugar 29 g, ServingSize 1 serving

DOUBLE NUT CRUNCHIES



Double Nut Crunchies image

Chopped cashews lend to the delectable crunch of these cookies, while peanut butter gives them even more great nutty flavor.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 5 dozen.

Number Of Ingredients 11

1 cup butter-flavored shortening
1 cup chunky peanut butter
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoon baking soda
Pinch salt
1 cup coarsely chopped salted cashews

Steps:

  • In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in cashews., Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a fork dipped in sugar. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 234 calories, Fat 14g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 171mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.

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