Add dates, cashews, vanilla and cinnamon to high - powered
blender or food processor fitted with S - shaped blade.
With a ladle, transfer about a third of the contents, including the liquid, to
a blender or a food processor fitted with the S - blade.
Puree the tomatillos, onion, garlic and jalapeno peppers in
a blender or food processor fitted with a steel blade, adding 1/2 cup of the reserved broth and about 15 sprigs of cilantro.
In
a blender or food processor fitted with the steel blade, place the milk, melted coconut oil, eggs and honey, and pulse to combine.
Transfer half the sauce and vegetables to
a blender or a food processor fitted with the steel blade and puree until smooth.
Place the almonds in
the blender or food processor fitted with the blade attachment and cover with 2 cups of water.
Not exact matches
Transfer the dough from the
blender or food processor to a pastry bag
fitted with a large star tip.
In a
food processor fitted with the «S» blade
or in a
blender, combine all ingredients until a powdery texture is achieved.
Blend with an immersion
blender (
or in a
food processor fitted with the metal blade) until smooth.
Put the avocados, agave nectar, cocoa powder, coconut oil and vanilla in a
food processor fitted with a metal blade
or a high speed
blender.
Place all filling ingredients in a
blender and process until smooth (you could also use a stand mixer
fitted with a paddle attachment,
or a
food processor to do this).
Remove from heat and transfer mixture to the carafe a
food processor fitted with the blade attachment
or a
blender.
Place all ingredients but the mix - ins in a
blender or the bowl of a
food processor fitted with the steel blade: oats, bananas, eggs, Greek yogurt, honey, baking powder, baking soda, vanilla extract, and salt.
For the crumble: Add two cups of rolled oats to an upright
blender,
or food processor fitted with a metal «s» blade, pulse the oats until ground down into a flour.