Sentences with phrase «coconut flakes for»

Rimmed with coconut flakes for a touch of white, this blueberry drink, with a hint of coconut rum and lemon juice, is a tasty way to cool down.

Toast coconut flakes for top of pie.

If we're craving a little dessert, we can always dish up a little yogurt and add fun toppings like chocolate chips, almond butter, cinnamon, honey, fruit or even coconut flakes for crunch.

Now, let's get onto my Tutti Fruity Sunrise Sorbet recipe made with Froozer frozen fruit snacks, plus a bit of frozen banana, light non-dairy milk, and a garnish of coconut flakes for a nice garnish and dose of tropical goodness!

Add some coconut flakes for a creamy consistency and healthy fats, and spinach for more iron and vitamin K, and you've got a sweet treat that will energize you and keep your skin looking like a million bucks!

I topped this Vegan Raspberry Mousse with some quinoa puffs, fresh kiwi, and coconut flakes for a sweet breakfast delight.

To serve, top with berries and bee pollen, pomegranate seeds and coconut flakes for a little crunch, if desired.

I topped it off with some cacao nibs and shredded coconut flakes for crunch.

2 5 - ounce cans coconut cream, chilled 7 ounces semisweet chocolate, roughly chopped 1/2 cup aquafaba (the liquid strained from one 15 - ounce can chickpeas) 1/4 teaspoon cream of tartar Kosher salt 6 tablespoons coconut sugar plus more for serving Toasted coconut flakes for serving

Toasted coconut topping: Toast some unsweetened coconut flakes for about 5 minutes at 300 degrees F. Dip each donut in sugar free pancake syrup and then in the toasted coconut.

Try topping them with chocolate chips or coconut flakes for extra flavor.

If a sweeter coconut butter is desired, you can add dates to the food processor with the coconut flakes for some natural sweetness, or use maple syrup or stevia as desired.

You could use whatever you like, I also used coconut flakes for others.

Ours has a healthy dose of ginger and cinnamon for a nice spice and cream cheese frosting sprinkled with pretty coconut flakes for a beautiful finishing touch.

This creamy and delicious pumpkin coconut pie is topped with toasted coconut flakes for twist to your classic pie.

Ingredients: 2 cups sweetened coconut flakes 1/2 cup white sugar 3/8 cup all - purpose flour 1 teaspoon vanilla extract 2 egg whites 1 (3.4 ounce) package instant lemon pudding mix 1 (8 ounce) container frozen whipped topping, thawed Sweetened coconut flakes for topping

Just sprinkle through some coconut flakes for crunch and texture and your trifle is ready for tasting.

Use unsweetened desiccated coconut flakes for the cake, if you use sweet ones, the cake will be too sweet.

I think coconut flakes for baking only come in the unsweetened form in Germany, the only sweet ones I have ever seen are the very large one for snacking.

I have added coconut flakes for a nice variation as well.

I found your recipe in your cook book - Squeezed out the juice of 1/2 cup of pineapple, substituted 3/4 Cup Coconut Flakes for 1/2 Cup of Almond Flour.

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

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!!

I add some coconut flakes for taste and nutrition.

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

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.

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!!

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?

(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!

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!