Sentences with phrase «flaked coconut for»

White Chocolate Frosting 4 - ounces chopped white chocolate 2 1/2 tablespoons all - purpose flour 1 cup milk 1 cup unsalted butter, softened 1 cup powdered sugar 1 1/2 teaspoons vanilla extract Flaked coconut for garnish (optional)

You can add raw cacao powder, nuts, berries or flaked coconut for different flavours.

Pour into a cup and top with some delicious homemade coconut whipped cream (directions below), and some cinnamon and flaked coconut for a garnish!

(very professional looking) I had to make a couple of substitutions based on what I had on hand (I used peanut butter instead of almond butter, unsweetendd flake coconut for the dried fruit, and plain gluteen free crisp rice ceral) and they turned out AMAZING!

Not exact matches

For my Pure Fuel post today I decided to make a trail mix with a mixture of nuts, ancient grain cereal, dried fruit, coconut flakes, and dark chocolate covered espresso beans!

for the tomato sauce (makes about 2 cups) 1/2 tablespoon olive oil 1 - 2 garlic cloves — minced 1/2 teaspoon dried oregano about 1 lb diced plum tomatoes 1/2 teaspoon coconut sugar pinch red pepper flakes sea salt and freshly ground black pepper

It's Christmas Day here in New Zealand and we are having this for breakfast, absolutely love it and our fave topping is toasted coconut flakes, pineapple chunks (fresh or tinned) and a drizzle of maple syrup..

Ant Hill Cake Dough Crumbles 2 cups quinoa flakes 1 cup any gluten free flour of choice — quinoa, millet, amaranth 1/2 cup coconut flour 1 1/2 cups pecans or walnuts seeds of 1 vanilla bean 1/4 cup honey 1/2 cup coconut oil pinch of sea salt 4 tablespoons poppy seeds, plus more for sprinkling

Hi Ella, I've just had this for breakfast today for the first time (I added fresh raspberries, toasted coconut flakes & a spoonful of granola for crunch); very moreish & decadent!!!! Next time I would use less chia sedes (maybe just 1 teasp) as I feel overfull (I can almost feel them expanding in my tum!!!)

Crust 1 cup almonds — soaked overnight 1/2 cup cashews — soaked for 4 hours 1/4 cup coconut flakes 1/2 cup soft dates — pitted, more if needed 1 teaspoon vanilla extract pinch of sea salt

I am sitting here debating if I should add some flaked coconut or chopped pecans to at least enough dough for a few cookies??????? I can't decide, but either way — I think they'll be great!!

I can also get organic coconut flakes for the same low price so I toast the sunflower seeds at 350F for about 20 minutes (tossing periodically) then let them cool.

Banana, Coconut, and Cacao Smoothie Packed with hemp seeds for nutrition and cacao for natural energy, this naturally - sweetened (with maple syrup and bananas) smoothie is the perfect thing to start your day with coconut milk and coconut Coconut, and Cacao Smoothie Packed with hemp seeds for nutrition and cacao for natural energy, this naturally - sweetened (with maple syrup and bananas) smoothie is the perfect thing to start your day with coconut milk and coconut coconut milk and coconut coconut flakes.

In this egg - free rendition, coconut flour and cornstarch batter stand in for the eggs and flaked coconut stands in for the flour.

This easy homemade Vegan Cashew and Coconut Oil Granola includes oats, coconut oil, coconut flakes, dried apricots, cocoa nibs and protein powder for a healthy, wholesome breCoconut Oil Granola includes oats, coconut oil, coconut flakes, dried apricots, cocoa nibs and protein powder for a healthy, wholesome brecoconut oil, coconut flakes, dried apricots, cocoa nibs and protein powder for a healthy, wholesome brecoconut flakes, dried apricots, cocoa nibs and protein powder for a healthy, wholesome breakfast.

In same pan, add the coconut flakes, coconut oil and cinnamon and toast in the pan for about 2 minutes until the flakes turn a little brown

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

You can sub the hazelnuts for chopped almonds or, if you want to make the bars nut - free, with coconut flakes or seeds.

The recipe calls for milk of your choice, such as almond or soy, frozen strawberries, banana, ice cubes, protein powder, agave nectar (but you can substitute with honey or maple syrup if you're not a fan of agave), and toppings, such as berries, banana, granola and coconut flakes.

Sprinkle with toasted coconut flakes and bake for 60 minutes.

These rich little treats look picturesque when wrapped up together (see some of our tips for eco-friendly packing) but the real joy comes in devouring the full - bodied fruity flavors: each truffle is made with ripe Medjool dates, juicy strawberries, and unsweetened coconut flakes and then covered in crushed walnuts, cacao powder, and ground cinnamon, which helps to hold them together and provide a slightly firm texture.

can i use coconut milk (for drinking from a carton, not from the can) instead of juice n flakes to make it creamy?

The recipe calls for passionfruit pulp (make sure it's a natural one), honey, banana, pineapple, water, strawberries, kiwifruit, mango and coconut flakes.

3) Energy Cookie Dough Balls = substitute the chips for goji berries, coconut flakes, sunflower seeds, and 1 Tbsp.

For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking tiFor an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking tifor at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking tifor 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.

I also tend to add extra unsweetened coconut flakes to the smoothie for added flavor — so yummy.

I was waiting for the 411 on coconut milk and flakes.

Creamy truffles combined with fresh lemon zest, coconut flakes and a lemon drizzle, they are perfect for the warmer months!

For the Sloppy Joe: 1 tablespoon plus 1 teaspoon coconut oil, divided 1 medium onion, diced medium 1 pound seitan, chopped into bite sized pieces 3 cloves garlic, minced 1 tablespoon minced fresh ginger 2 tablespoons chopped fresh thyme 1 tablespoon sweet paprika 1/2 teaspoon salt 1/2 teaspoon allspice 1/2 teaspoon crushed red pepper flakes 1/8 teaspoon cinnamon Several dashes fresh black pepper 14 oz can crushed tomatoes 2 tablespoon pure maple syrup 1 tablespoon fresh lime juice 2 teaspoons yellow mustard

I didn't want large pieces of coconut in the batter so I pulsed the flaked coconut in a food processor until it was ground fine (about.5 centimeters in length for lack of a better example).

Can be made nut, gluten free Ingredients 1/2 cup Semolina flour (or Brown rice flour for Glutenfree) 1/2 cup dry Coconut flakes 1 Tablespoon Coconut oil (optional.

I made the following alterations: — substituted nonfat yogurt for coconut milk — used a ton more spices — lots of coriander, ginger, a bit of cayenne and red pepper flakes, a bit of curry, and of course lots of freshly ground pepper — skipped the rice.

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.

3/4 cup rolled oats (quick - cooking or old - fashioned will work; instant might get a little dusty) 1/4 cup shredded or flaked unsweetened coconut 2 tablespoons pepitas, or another nut or seed of your choice 1/4 cup dark or light brown sugar (for low - to - moderate sweetness) 1/8 teaspoon ground cinnamon Few pinches sea salt 1 large egg white 2 teaspoons water (adjusted from 1 T) 2 cups (approximately 1/2 pound) walnuts, pecans or nuts that you prefer

1 and 1/4 cup of almond milk (I used toasted coconut unsweetened milk)-- cashew, coconut or whatever you use I scoop of Vega One coconut almond flavored nutritional shake powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful of baby spinach leaves 1 tablespoon of Justin's maple almond butter 1 teaspoon of raw cacao nibs 1 teaspoon of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon of coconut flakes plus more for garnishing

I added a handful of chopped nuts for some crunch and might add a small amount of coconut flakes next time.

These look absolutely delicous, but do you have any substitute for the coconut flakes?

For Decoration: 1 14 - ounce bag sweetened flaked coconut 6 - 8 drops liquid green food coloring egg - shaped Easter candies (I used Reeses Pieces Eggs)

Added toasted coconut flakes for a bit more flavor and texture.

Use coconut flakes instead of shredded coconut for a smoother butter if using a food processor.

I made these the other day, similar to my No Bake Protein Balls, only this version has coconut flakes, whey protein powder and coconut flour for added protein and iron (coconut flour is high in iron).

I add some coconut flakes for taste and nutrition.

Flaked sweetened coconut is high in saturated fat for a plant food (nearly 94 percent of the fat is saturated), but a little offers nutty flavor to the batter and texture to the topping.

A couple of things though, I used almond flour / meal (1 1/3 cup as recommended) and instead of honey or maple syrup, I used organic brown rice syrup, used the same amount as listed for maple syrup, AND I added a handful of unsweetened organic coconut flakes for added texture and flavor... turned out PERFECT!!

Toast coconut flakes on the stove - top by heating them in a pan over medium high heat for about 5 minutes or until lightly browned and fragrant.

2 cups shredded coconut flakes 3 tbsp coconut flour (or almond meal) 1/3 cup +2 tbsp honey (or maple syrup or agave nectar) 1 teaspoon peppermint 1 -2 tbsp cacao nibs (or chocolate chips) 1/4 cup coconut oil, liquid 1 mint chocolate bar for dipping, melted (about 3oz)

Try adding protein powder, flax seed, chia seeds or unsweetened coconut flakes for a nutritional boost.

For this, I heated some olive oil (you can use sesame oil too), added sesame seeds, raw peanuts (my favorite nut), Sirracha powder mix (my new invention which I feel is better than the sauce and more versatile), Chinese long beans, salt and to add extra flavor I finished this dish with coconut flakes.

Ingredients: 3/4 cup all purpose flour 1/2 cup coconut flour 1 1/2 tablespoons light brown sugar 2 1/2 teaspoons baking powder 1 teaspoon salt 1 egg, lightly beaten 1 1/2 cups milk 2 tablespoons unsalted butter, melted and cooled (plus more for the skillet) 1 teaspoon vanilla extract 1 cup fresh or frozen blueberries ** 1/3 cup unsweetened and toasted coconut flakes

1 cup almonds 1/2 cup macadamia nuts + extra for topping 1 cup medjool dates, pitted 1/2 cup coconut flakes + 2 tablespoons warm water, if needed + coconut oil for greasing