Packages of Pitted Dates 2 Tablespoons of Water 1 Cup Coconut Sugar OR 1/4 Cup Maple Syrup & Eliminate Water 1 Teaspoon Vanilla 1 - 1.5 Cups Mulberries (Or Rice Krispies or Oats) 1/4 Cup
Coconut Shreds Chop dates until sticky and mix in water and coconut sugar, coconut, and mulberries.
Not exact matches
Roughly
chop the brazil nuts, then mix the oats, nuts, sunflower seeds, ground ginger and
coconut shreds in a large mixing bowl.
Wet ingredients 6 tbsp (75 g) extra virgin
coconut oil, room temperature 1 cup plain GMO - free soy yogurt (or yogurt of your choice) 2 carrots,
shredded (around 150 g / 2 cups loosely packed) 1 onion, minced or finely
chopped a handful of fresh thyme
1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark
chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and
chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely
shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons
coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch of salt 1.
1 17 - oz package of puff pastry, thawed 6 tablespoons better, melted 2 cups heavy cream 3 cups milk (I used whole) 1/2 cup sugar 1 1/2 cups
chopped nuts (pistachios, almonds, hazelnuts) 1/2 cup
shredded coconut, unsweetened 1/2 cup golden raisins 1 teaspoon cinnamon, for dusting
1 apple 1/4 cup peanut butter 1/4 cup almonds, sliced 1/4 cup walnuts,
chopped 1/4 cup
shredded coconut 1/4 cup chocolate chips
1 cup unsweetened
shredded coconut 1 cup almond flour 1/3 cup arrowroot flour 1 tablespoon cinnamon 1/2 teaspoons sea salt 1/3 cup
coconut oil 1/3 cup water 1/3 cup maple syrup 1/2 cup organic Thompson raisins 1/2 cup
chopped pecans
INGREDIENTS 1 / 4C olive / avocado /
coconut oil 1T raw honey 2 eggs 1/2 tsp pink salt 1C almond flour 1/2 tsp baking powder 1T
coconut flour 1 / 4C almond milk Extras: 1 / 2C fresh grilled organic corn, 1/2 tsp
chopped jalapeño, 2T
shredded cheddar
Ingredients: 100 grams (1 cup) whole oats 25 grams (1/4 cup) toasted pumpkin seeds 25 grams (1/4 cup) toasted almonds, coarsely
chopped 25 grams (1/4 cup)
shredded coconut 50 grams dark chocolate, finely
chopped (optional) Pinch of salt 80 grams smooth peanut butter 100 grams of honey or date syrup 1/2 tsp.
You can also get fancy and dip the rim of the glass into the chocolate sauce and dust some red and pink sprinkles if you eat that kinda thing For those of you who don't do sprinkles, you can add some fine
chopped chocolate slivers or
coconut shreds (blended to be extra fine) for a fancy touch.
The Toppings:
Chopped fresh cilantro,
shredded carrots,
shredded coconut,
coconut shrimp, pineapple salsa, and a slice of lime to squeeze over the top before serving.
1/2 cup berries or unsweetened cherries (nutrition stats done with blueberries) 1 large handful (1 ounce) spinach 1/4 cup unsweetened almond milk or kombucha 2 T.
chopped nuts (nutrition stats done with pecans) 2 t. finely
shredded unsweetened
coconut 1/2 cup cooked brown rice, cooled (Be sure to check Denise's blog for rice cooking instructions)
:) I could easily make this GF by stirring in say,
coconut shreds or ground almonds instead of
chopped bunnies.
2 organic carrots,
shredded or
chopped very fine 2 cheeks of large organic apple,
shredded or
chopped fine 1/3 -1 / 2 c raisins sunflower seeds for the top 1/2 c
shredded coconut ** optional
Garnish with
chopped parsley and unsweetened,
shredded coconut.
-LSB-...] ground flaxseed (optional - see note below) 3/4 cup
coconut oil or butter3 / 4 cup honey2 Tablespoons vanilla extract2 Tablespoons cinnamon1 1/2 cups unsweetened,
shredded coconut1 cup
chopped nuts of your choice1 to -LSB-...]
Stir in the vanilla, pumpkin pie spice, pumpkin puree, oats,
shredded coconut and
chopped cashews, reserving the whole cashews for topping.
FOR THE FILLING 1 1/2 cups
chopped pecans or walnuts 1 cup
shredded sweetened
coconut 2 large eggs 1 cup light brown sugar, packed 1 1/2 tablespoons all - purpose flour 1/4 teaspoon baking powder 1/8 teaspoon salt 1 1/2 teaspoons vanilla
No Bake Cranberry
Coconut Energy Bites 1/2 cup cranberries 1/4 cup finely chopped walnuts 1/2 cup gluten - free rolled oats 1 cup unsweetened coconut shreds or flakes 1/4 cup ground flaxseed 3/4 cup natural, unsalted almond butter 1/4 cup pure mapl
Coconut Energy Bites 1/2 cup cranberries 1/4 cup finely
chopped walnuts 1/2 cup gluten - free rolled oats 1 cup unsweetened
coconut shreds or flakes 1/4 cup ground flaxseed 3/4 cup natural, unsalted almond butter 1/4 cup pure mapl
coconut shreds or flakes 1/4 cup ground flaxseed 3/4 cup natural, unsalted almond butter 1/4 cup pure maple syrup
Six beautiful layers of pumpkin carrot cake packed with
shredded coconut,
chopped walnuts, and raisins.
6 ounces Ghiradelli bittersweet chocolate, roughly (but lovingly)
chopped 4 tablespoons unsalted butter 1/3 cup whole wheat white flour 1/4 teaspoon baking powder 1/4 teaspoon sea salt 2 large eggs 1 cup (scant) brown sugar 1 1/2 teaspoons espresso powder 1 (generous) teaspoon vanilla bean paste 1/2 cup cappuccino chips 3/4 cup unsweetened
shredded coconut
Garnish with more
shredded coconut and
chopped pistachios.
Serves 8 cookies 1 apple 1/4 cup peanut butter 1/4 cup almonds, sliced 1/4 cup walnuts,
chopped 1/4 cup
shredded coconut 1/4 cup chocolate chips Full instructions: DIY Apple Cookies
jar apricot preserves 2 lb jar orange marmalade 1 - small jar of pineapple preserves 2 c. nuts —
chopped pecans 1 whole lemon grated
Shredded coconut to taste Dried apricots to taste
orange juice 2 large eggs 350 grams all - purpose flour 10 grams baking powder 50 grams walnuts, coarsely
chopped 75 grams blanched sliced almonds 3 coarsely
chopped pitted dates 100 grams cranberries 80 grams candied ginger, coarsely
chopped 25 grams
shredded coconut
Packed with
shredded carrots, crushed pineapple,
coconut and
chopped walnuts, this carrot cake baked oatmeal is a healthy way to enjoy the flavors of carrot cake for breakfast.
My recipe included 1 c.
chopped pecans and 1/2 cup of
shredded coconut in the cake batter.
2 bananas well mashed 2 cups of organic old fashioned oats 1 heaping tbsp of raw almond butter 1 tbsp of cinnamon 1 light drizzle of raw agave (or stevia) 2 tablespoons of raw chia seeds finely ground Add a few raisins,
shredded coconut or
chopped apple if liked.
3/4 cup raw cashews 1/4 cup raw pistachios, shelled 12 Medjool dates, pitted 1/4 cup
shredded coconut, unsweetened 2 tsp matcha powder 1 tbsp
coconut oil 1/4 pistachios,
chopped (for rolling)
1 tablespoon
coconut oil 1 large carrot,
shredded 1 shallot, mined 1 bulb of fennel, finely
chopped 1 acorn squash 4 oz grass fed ground beef or bison 1 soy free egg or (1/4 cup applesauce for egg allergies) 2 tsp cinnamon Sea Salt and pepper
2 eggs 1/2 cup sugar 1/2 cup stevia 1/2 cup
coconut oil, melted and slightly cooled 1/2 teaspoon vanilla 1/2 teaspoon
coconut extract 1 1/2 cups all - purpose flour 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 tablespoon lemon juice 1/2 cup soy milk 1/2 cup
shredded unsweetened
coconut, lightly toasted 1/2 cup almonds,
chopped 1/2 cup dairy - free mini chocolate chips
1 + 1/4 cup red lentils, preferably soaked for 30 mins or overnight 2 tablespoons
coconut oil 1 + 1/2 tablespoons freshly grated ginger 3 cloves garlic, grated 1 large red onion, diced 3 medium sweet potatoes, about 5 cups peeled and
chopped 1 + 1/2 teaspoons curry powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon sea salt 1 400 ml can
coconut milk (1 + 1/2 cups) 3 — 5 cups water (or vegetable stock) 1/3 cup
shredded unsweetened
coconut 1/4 sesame seeds Fresh cilantro + lime for serving
Sounds like my «healthier banana split» Split banana, add scoops of full fat Greek yogurt, top with
shredded coconut, nuts, occasionally a few
chopped dates or a drizzle of honey.
10 fresh soft medjool - like dates, pitted 75 g 85 % dark chocolate, coarsely
chopped 30 (about 25 g) raw almonds 3 organic egg whites 1 tbsp extra virgin
coconut oil or organic butter, room temperature 200 g
shredded coconut, unsweetened
They are finished with a coating of cocoa powder (classic truffles), confectioners sugar, toasted and
chopped nuts, tempered chocolate,
shredded coconut, or shaved chocolate.
8 ounces (1/2 pound) seitan,
shredded 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon hot chili flakes 1/2 teaspoon salt Half a 14 - ounce can light
coconut milk 1/2 tablespoon olive oil 2 cloves garlic, peeled and minced or crushed 1 tablespoon grated peeled fresh ginger 1 cup vegetable stock 1 head bok choy, rinsed, trimmed and cut into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato,
chopped 1/4 cup sliced scallions 1 tablespoon lime juice 2 tablespoons fresh cilantro leaves
I also do not eat a lot of dried fruits, so apart from 1/4 cup of either raisins or dried (homemade) cranberries, I use a cup of the following ingredients (depending on what I have on hand at the time)-- sesame seeds, pumpkin seeds, unsweetened
shredded coconut, poppy seeds, sunflower seeds,
chopped walnuts / pecans / almonds.
Optional: Before the strawberries cool completely, roll in
shredded coconut or
chopped nuts for added flavor and texture.
For the salad: 1/2 cup uncooked quinoa 4 - 5 cups
shredded red leaf or romaine lettuce 1 mango, finely
chopped 1 cup finely
chopped pineapple (about 1/4 large pineapple) 1 cup finely
chopped jicama 1 avocado, finely
chopped 1/2 cup roasted unsalted macadamia nuts, roughly
chopped 1/2 cup flaked
coconut, toasted 2 - 3 green onions, sliced
Traditionally, brigadeiros are found with a coating of thin, crunchy chocolate sprinkles, but you can go crazy with fun coatings here — roll the candy balls in cocoa powder, grated chocolate, toasted
shredded coconut, or finely
chopped nuts of all sorts.
I subbed in almond milk for the milk and added
chopped banana and
shredded coconut.
1 cup fine
shredded coconut, like the one is used to make Macaroons 1 cup toasted and finely
chopped pecans 1 good healthy and generous pinch of kosher or sea salt.
This recipe, or maybe we shouldn't even call it a recipe as it is so little work, is just about layering and baking six ingredients; melted butter, graham cracker crumbs, flaked or
shredded coconut, chocolate chips,
chopped walnuts (or pecans), and a can of sweetened condensed milk (in that order).
;) Pecan -
coconut bread pudding from a great book I should use more often: The All - American Dessert Book 2 cups cubed French or Italian bread, including crust, lightly toasted in the oven — I used brioche 1/2 cup (50g)
shredded sweetened
coconut 1/3 cup (37g) coarsely
chopped pecans 2 large eggs scant 1/3 cup (55g) packed light brown sugar 2/3 cup (160 ml) whole milk 1/2 cup (120 ml) heavy cream 1/2 teaspoon vanilla extract 1/4 cup (45g) dark chocolate chips heavy cream, to serve Preheat the oven to 180 °C / 350 °F.
Reduce the
coconut sugar to 1/2 c. I also put a «streusel» on top of
chopped 1 / 4c pecans, 2tsp cinnamon, 2T
coconut sugar, and the
shredded coconut.
Pineapple
coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster sugar 1 egg 90 ml buttermilk 3/4 cup + 1/2 tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated
coconut 1/4 cup (25g) sweetened
shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely
chopped 130g caster sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple, sugar, lime juice and 1/2 cup (120 ml) water in a saucepan and stir over medium - high heat until sugar dissolves.
Optional toppings that I had on hand were strawberries, blueberries,
shredded coconut and
chopped almonds.
1 cup raw almonds 3/4 cup raw pecans 3/4 cup sultanas 3/4 cup dried apricots 3/4 dried dates 1/4 cup fresh orange juice (optional) wheat germ, grated or
shredded coconut, or finely
chopped nuts
3 tablespoons canola oil 1 cup onion,
chopped 4 garlic cloves,
chopped 1 teaspoon red chile flakes 1/2 cup fresh basil leaves,
chopped 2 tablespoons low sodium soy sauce 1 tablespoon fresh lime juice 1 1/2 cups shrimp, peeled and deveined, tails removed 2 cups mango, cubed (preferably unripe) 1/4 cup toasted
shredded unsweetened
coconut (I omitted... and not on purpose.
Garnish with
chopped or
shredded coconut as desired.