Sentences with phrase «blend coconut flakes»

Blend coconut flakes until they release their oil and form a paste.

Blend coconut flakes in a high speed blender until mealy, then add to the bowl with the almond meal mixture.

Using a blender / processor, blend the coconut flakes to make coarse coconut flour.

To make the dressing I blended coconut flakes, sriracha powder seasoning, hemp seeds (super food), lightened coconut milk, and some seasonings.

Not exact matches

1 cup gluten - free All - Purpose Flour Blend 1/3 cup coconut flour, fluffed with a fork and sifted before measuring 1/3 cup unsweetened flaked coconut, finely flaked 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices for garnish

Place 3 cups of unsweetened coconut flakes into a food processor or high powered blender, and blend.

Simply throw everything into the blender and blend, then pour into your glass and garnish with fresh pineapple, banana or unsweetened coconut flakes as desired.

P.S. the more coconut flakes, the easier this blends.

It's the fat extracted from coconut meat (unsweetened coconut flakes here) ground / blended together in a food processor or high speed blender for about 16 to 18 minutes until a thin paste is formed.

The sharp spice from the chili flakes and the chopped serrano chili added a nice layer of flavor to the SouthEast - Asian blend of garlic, shallots, and ginger simmering in coconut milk.

Homemade Coconut Butter I usually blend 2 bags of flakes to make 1 jar of plain coconut butter and one with cacao Coconut Butter I usually blend 2 bags of flakes to make 1 jar of plain coconut butter and one with cacao coconut butter and one with cacao powder.

The process is simple, just blend up coconut flakes in a blender or food processor until it transforms into a creamy butter.

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)

In blender blend the coconut milk, agave nectar and 1 cup flaked coconut until blended, about 1 minute.

Directions: Blend unsweetened coconut flakes in your food processor and blender until it clumps up together - like this!

The flavor of coconut flakes blended with Asian spices and aromatic seasonings and no nut base.

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)

Add milk powder, hazelnuts and coconut flakes (both caramelized and simple ones) and stir until well blended.

Blend oats, coconut, quinoa flakes, almonds, and mesquite flour in a large bowl.

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:

Ingredients: WATER, ORGANIC SOYMILK (WATER, ORGANIC SOYBEANS), ORGANIC DRIED CANE SYRUP, COOKIE DOUGH -LCB- DARK BROWN CANE SUGAR, RICE FLOUR, CHOCOLATE CHIPS [CANE SUGAR, CHOCOLATE LIQUOR, DEXTROSE, COCOA BUTTER, SOY LECITHIN, VANILLA EXTRACT], NATURAL OIL BLEND [PALM FRUIT, CANOLA OIL, OLIVE OIL, WATER, SALT, NATURAL FLAVOR, SUNFLOWER LECITHIN, LACTIC ACID, ANNATTO EXTRACT], POTATO FLOUR, TAPIOCA FLOUR, CANE SUGAR, VANILLA EXTRACT, GUAR GUM, BAKING SODA, BAKING POWDER, POWDERED CANE SUGAR -RCB-, ORGANIC TAPIOCA SYRUP, CHOCOLATE FLAKE (CANE SUGAR, COCONUT OIL, COCOA PROCESSED WITH ALKALI, CHOCOLATE LIQUOR, VANILLA), ORGANIC SOYBEAN OIL, CHICORY ROOT EXTRACT, NATURAL FLAVORS, CAROB BEAN GUM, TAPIOCA DEXTROSE, GUAR GUM, ALGIN (KELP EXTRACT), YUCCA EXTRACT, SEA SALT, GELLANGUM, ANNATTO.

Ingredients: ORGANIC COCONUT MILK (WATER, ORGANIC COCONUT CREAM), ORGANIC DRIED CANE SYRUP, COOKIE DOUGH -LCB- DARK BROWN CANE SUGAR, RICE FLOUR, CHOCOLATE CHIPS [CANE SUGAR, CHOCOLATE LIQUOR, DEXTROSE, COCOA BUTTER, SOYA LECITHIN (AN EMULSIFIER), VANILLA EXTRACT], NATURAL OIL BLEND [PALM FRUIT, CANOLA OIL, OLIVE OIL, WATER, SALT, NATURAL FLAVOR, SUNFLOWER LECITHIN, LACTIC ACID, ANNATTO EXTRACT], POTATO FLOUR, TAPIOCA FLOUR, CANE SUGAR, VANILLA EXTRACT, GUAR GUM, BAKING SODA, BAKING POWDER, POWDERED CANE SUGAR -RCB-, CHICORY ROOT EXTRACT, CHOCOLATE FLAKE (DRIED CANE SYRUP, COCONUT OIL, COOCA PROCESSED WITH ALKALI, CHOCOLATE LIQUOR, VANILLA), CAROB BEAN GUM, GUAR GUM, NATURAL VANILLA FLAVOR.

Note: Flaked coconut works better than shredded - the more fat it has, the better it blends.

Breakfast: This morning I made a cereal with our cooked rice blend of Red Rice, Black Rice, Brown Rice and Millet, topped with Raspberry Coulis and Flaked Coconut.

Hopefully with a big cold glass of almond milk or a dandy blend latte Can't wait to try the cupcakes, I used to make some along time ago and put large flakes of coconut in them, super yum!

Try flaked coconut - the more fat it has, the better it blends.

I recommend blending dried coconut flakes and adding this to the wheat flour.

If you get unsweetened coconut (shredded or flaked) and blend it until smooth, you get «coconut butter».

Measure the shredded coconut into a large bowl or a container deep enough so that you can easily blend the flakes without it splattering coconut everywhere.

• To make homemade coconut butter, blend unsweetened coconut (shredded or flaked) in a food processor for 7 - 10 minutes, or until you have butter.

Enjoy our White Chocolate Coconut Latte Recipe, a delicious blend of Espresso, Milk, and Coconut Syrup topped with a generous helping of White Chocolate Sauce and Coconut Flakes.

I made a vegan, no - bake cookie dough using a blend of almond flour, quinoa flakes, almond butter, coconut oil and just hint of maple syrup for a low - glycemic, healthy cookie - like treat.

Super seed and sprouted grain blend, chia seeds, hemp seeds, granola, fresh fruit, toasted unsweetened coconut flakes, cacao nibs

Add the dates, coconut flakes and walnuts to the food processor and mix until thoroughly blended.

Pitaya, banana, pineapple, coconut butter, and coconut water blended together and topped with hempseed granola, raw coconut flakes, banana, and agave nectar.

You can make your own similar to the way you make nut butters, except you just unsweetened flaked or shredded coconut and blend until it is a liquid (you can always google it for more precise instructions).

A creamy blend of sunflower and pumpkin seeds, flavored with cinnamon and toasted coconut flakes.

This smoothie is a refreshing and unique blend of the two foods, balancing out the strong cherry flavor with both coconut milk and coconut flakes, along with a splash of vanilla yogurt for some added texture and taste.

Make the bottom layer by blending the almonds and coconut flakes until ground then add the soft dates in and pulse until well combined.

1 tablespoon roasted peanut oil 3 garlic cloves, minced 1 cup creamy natural peanut butter 1 cup coconut almondmilk blend 1/4 cup tamari (or soy sauce) 2 tablespoons rice vinegar 1 heaping teaspoon red pepper flakes 1/4 teaspoon dried cilantro, optional Pinch of fine sea salt

2 cups packed large flaked unsweetened coconut 1 1/2 cups rolled oats 1/4 cup dried currants or raisins 1/4 cup chocolate chips 1/2 cup almond butter (or any nut / seed butter you like — see headnote) 1/2 cup honey or maple syrup 1/4 cup hemp seeds 1 teaspoon pure vanilla extract 1/4 teaspoon fine sea salt 1/4 teaspoon ground cinnamon 1/2 cup fine shred unsweetened coconut (for coating), optional In a high - powered blender or food processor, blend the coconut and oats into a fine powder.

Blend all ingredients until creamy, distribute into serving bowls, top with mixed seeds and coconut flakes and serve.

This one was blended together with coconut yogurt and almond nut butter and topped with various coconut flakes and berries.

Then transfer the soaked rice into a blender, along with the coconut flakes, warmed coconut milk, spices (nutmeg, cinnamon, ginger and vanilla extract), salt, sugar and yeast water and blend to break up the rice granules.

Delicious unsweetened blend of rolled gluten free oats, coconut flakes, nuts and seeds infused with coconut oil, vanilla and cinnamon.

Add coconut flakes to high - powered blender and blend briefly until the flakes are very fine shreds (almost a powdery consistency).

To make the coconut milk, all I did was simply blend 1/3 cup of cold, filtered water with 3 tablespoons of coconut flakes until creamy.

Blend the remaining 1/4 teaspoon salt, cumin, and chili powder with the coconut flakes until the mix is uniform and the flakes are finely chopped.

I made a vegan, no - bake cookie dough using a blend of almond flour, quinoa flakes, almond butter, coconut oil and just hint of maple syrup for a low - glycemic, healthy cookie - like treat.

Their acai bowl is a blend of acai berries, almond milk, banana and blueberries topped with almond butter, granola, fresh fruit and coconut flakes.