Sentences with phrase «add grated coconut»

Add grated coconut (4 cups minimum for consistency) to a food processor / blender and blend on high for 10 min (blend longer if required as power of bender / food processor can vary to improve the smoothness & texture).

I was making brussels sprouts this way but adding grated coconut to it, but today i cooked it adding pistachios and cranberries.

Next time I will be adding some grated coconut and nuts to the batter to make it more like our traditional paniyaram.

Not exact matches

I mixed and matched this recipe and you're other zesty scones recipe - leaving out maple syrup and coconut oil and adding grated carrot and extra almond milk to bring together!

I wanted to use up the almond pulp left over from making milk so I decided to add a cupful of finely chopped dates, some grated coconut, a dash of maple syrup, vanilla, & about a tablespoon of cacao; I used the blender so added a bit of wáter & a Little of the almond milk too......... made a fabulous mousse - like mixture!

I only had greek yoghurt in fride but added a bit of coconut milk and mixed in some grated raw cacao, banana slices and seeds and a bit more almond milk in the morning.

For Citrus Coconut Shorties, add 1 to 1 1/2 teaspoons finely grated lemon, lime or orange zest to the flour mixture.

However, I think I only have fresh coconut available to me here and am concerned that if I add freshly grated coconut there'll be too much moisture in the batter... Maybe if I add some ground almonds or oats?

A little more coconut milk, more salt, grated ginger, and waaaaay more heat - with the seeds and ribs and all, these were the things she added to the recipe you have posted.

2oz cream cheese 2oz grated parmesan cheese 1 cup raw broccoli 1 egg 1 Tbsp coconut flour (you could use almond flour or other flour, but I'd at least double the amount since it won't soak up liquid like coconut flour does) herbs (I added 1/2 tsp pizza seasoning)

Add greens, cucumber and grated beet to a blender with almond milk and coconut water.

Take a bowl add boiled peas, grated coconut, cardamom powder, jageery or sugar mash it and make a thick paste.

1 cup vanilla (or plain) brown rice protein 1/2 cup quinoa flakes 3/4 cup gluten - free oats (or buckwheat) 1 cup egg whites 1 cup of coconut milk (from the carton) 1/4 cup applesauce 2 teaspoons baking powder 1 teaspoons baking soda 1/2 grated apple (added after blending the above) 1 large grated carrot (also added after blending the above) 1/4 cup chopped walnuts (also added after) 1/4 cup of chopped macadamia nuts (also added after)

I also love to incorporate it into mashed cauliflower, create a pumpkin and brown rice seeded salad grate it into omelettes, steam it, make a pumpkin soup with coconut milk and even add it sliced thinly into stir fries and curries.

Sweet topping: Heat some coconut oil in a small pot, add almonds and raisins, stir for 2 minutes until almonds are slighty golden brown, add cinnamon and grated coconut, stir for another 1 -2 minutes.

1/2 a large 500g pot of Total 2 % yogurt 1/2 cup egg whites 1/4 cup coconut flour 1/4 cup unflavored whey (again, I used Tera's organic whey — nomm) 1/4 cup millet flakes (subbable with quinoa flakes) 4 brazil nuts 1 tablespoon stevia 1 tablespoon vanilla essence 2 small grated carrots (added after blending the above)

I added a little grated unsweetened coconut, and that was a nice touch.

Add the rest of the water to the grated coconut and squeeze through cloth to make thin coconut milk.

Add 1 cup of water to the grated coconut and squeeze through cloth to make thick coconut milk.

2 tablespoons oil (ghee / coconut oil) 1 medium onion, sliced 2 cloves garlic, minced 1 teaspoon freshly grated ginger 2 - 3 tablespoons Thai red curry paste (start with 2 and add more if you want it spicier) 2 cups (approx.)

The batter for this cake is loaded with grated carrots, a little unsweetened dried coconut, and just enough cinnamon and grated fresh ginger to add the perfect warm depth.

Add the coconut, walnuts, dried cranberries, grated apple, grated carrot and pineapple in a bowl and mix until incorporated.

1 cup vanilla brown rice protein 1/2 cup quinoa flakes 3/4 cup gluten - free oats (or millet or buckwheat flakes) 1 cup egg whites 1 cup coconut milk (from the carton) 1/4 cup applesauce 2 teaspoon baking powder 1 teaspoon baking soda 1/2 grated apple (added after blending the above) 1 large grated carrot (also added after blending the above) 1/4 cup chopped walnuts (also added after) 1/4 cup chopped macadamia nuts (also added after) Directions:

Freshly grated coconut, shallots, garlic, ginger, green chilis, plump tomatoes and fresh curry leaves add a ton of flavor.

The gist is this - simmer a good amount of grated ginger and shallots in coconut milk, add the brightest spring vegetables you can get your hands on, and serve over egg noodles (or, alternately, pan-fried shredded yuba skins *).

* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)

Add in 3/4 cup flaked coconut and grated orange peel in the filling mixture.

The combination of rice flour and coconut flour really lends to the «cake» taste, and the little bit of grated coconut in the batter adds both texture and sweetness.

orange rind, grated 3 cups very fine carrots, and 1 cup processed sweet coconut, and I added one 8 ounce can of drained crushed pineapple instead of the 20 ounce can.

Add walnut / date paste into bowl with the grated carrots, stir and mash in together, and add in dried coconut, vanilla & five spiAdd walnut / date paste into bowl with the grated carrots, stir and mash in together, and add in dried coconut, vanilla & five spiadd in dried coconut, vanilla & five spice.

In Indonesia (where we use a lot of coconut milk in our cooking), we make coconut milk by simply adding water to grated coconut, just enough to cover the coconut, and squeezing the coconut to help it release its essence for a few minutes, then letting it sit for 5 - 10 minutes if it's freshly grated (or 15 - 20 if it's dried).

Finely grate the ginger and add it to the pan together with the turmeric powder, cinnamon, black pepper, nutmeg and coconut oil.

After my first try replacing butter with coconut oil, which didn't taste good, though I added vanilla, cinnamon and cardamom, I tried them today again with butter and adding some grated lemon zest and it tasted great!

Try our healthy grated coconut with its crisp texture and sweet aroma for perfect cooking, baking or simply for adding to your breakfast granola.

Place the coconut oil and onion slices in a large pan and let this cook on low heat for a few minutes before adding the chopped or grated garlic.

You can get freshly grated coconut FROZEN, no sugar added, no preservatives added, no soaking necessary.

Finely grate frozen coconut oil with a serrated knife into 1/4 - inch pieces; add to dry ingredients along with butter, and rub into dry ingredients quickly with your fingers until butter looks like pea - size crumbles.

According to Kendall Conrad, author of SCD cookbook, Eat Well, Feel Well, you'd have to heat the whole coconut at 350 degrees for 20 minutes first, until the shell begins to crack, Then cool, break open with a hammer, cut out white flesh and grate in blender or food processor before adding to hot water.

Starting with this stir fried beetroot coconut in spiced yogurt which is a sort of mash - up of two similar beetroot dishes — a traditional stir fry with coconut which is called a «thoran» and a wet dip like preparation when a vegetable is finely chopped or grated, cooked and added to yogurt which is called «pacchadi».

In a medium bowl, mix together egg, yogurt, coconut oil, honey, brown sugar and vanilla then add grated zucchini.

Added generous helping of unsweetened grated fresh coconut shavings to on top of the frosting in between layers and top along with the toasted walnuts.

Grate the carrots and add to a medium bowl with the maple syrup, coconut oil and chia «eggs» (once they've had about 10 minutes to gel with the water).

I mix apples and eggs, one grated apple per egg, add a bit of milk, vanilla essence, 1 heaped table spoon on ground almonds, some milled flaxseeds and about two table spoons of coconut flour.

Skin the turmeric root, grate or finely chop and add to a food processor with the coconut milk and sugar.

Reduce the heat slightly and add the curry powder, salt, pepper, grated coconut, and simmer for 10 minutes.

I have made your cache with adding some grated orange peel and 1 / 4cup of coconut flakes.

-- coffee - unsweetened cocoa - cinnamon for a mokaccino flavor (replacing part of the flour, of course)- replacing about 1/2 cup of the flour with grated coconut and adding 2 teaspoons or so of lemon zest as well.

I also added some fresh grated coconut into the batter.

In a separate bowl, add the 1/4 cup brown sugar, 3 tablespoons flour, 1/2 cup oats, 1 tsp cinnamon, 1 tsp fresh grated ginger, and the melted coconut oil.

Ingredients (makes about 700 ml) • 150 ml green apple juice • 150 ml coconut water • 5 ml tahini paste • 30 ml ginger (grated) • 15 ml tamarind paste Method Place all ingredients into a blender, add two ice cubes and blend.