Sentences with phrase «coconut flakes until»

If it is too wet or oily, add in more almond flour and coconut flakes until proper consistency is achieved.

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

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.

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.

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

In a food processor or blender, process the coconut cream concentrate, water, yogurt, cilantro, curry, garlic, ginger, salt, 2 tablespoons coconut oil, and (optional) water chestnuts, and coconut flakes until smooth.

Toss each cookie in coconut flakes until generously coated.

Not exact matches

Crust about 1 1/2 cup raw pistachios 1/2 cup dried coconut flakes — untoasted 1 teaspoon matcha powder — optional 2 tablespoons raw agave syrup or more until sticky

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

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 time.

Just empty 1 — 2 cups of the small coconut flakes into your blender or food processor and process until it's the consistency you like.

Stir in the coconut flakes and coconut milk until the mixture comes together.

Add the pineapple, coconut flakes and coconut extract, and mix thoroughly into the batter until fully combined.

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).

Spread topping evenly over coconut cake, sprinkle with toasted coconut flakes, and refrigerate until ready to serve.

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

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.

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

Add the dates and the coconut flakes and continue processing until a paste forms.

Add 1 - 2 tablespoons of the toasted coconut flakes and stir until just combined (no need to over mix).

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

Add the coconut flakes and stir until the coconut is coated.

While turning, add the other 2 tablespoons of coconut oil and brown on other side, or until fish is opaque and flakes easily.

Add coconut flakes, stir continuously to prevent burning until golden brown.

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

Stir in the oats, almonds, coconut flakes, and dried cherries until mixture is evenly coated.

Add in 1/2 cup coconut flakes, dates, cacao powder, salt, vanilla extract and continue processing until fully incorporated.

Make Crisp Topping by combining coconut oil, jaggery and Quinoa Flakes or Gluten - Free Flour Mix until crumbly.

To toast coconut: Spread flaked coconut over a cookie sheet and bake at 400 ° F. Stir occasionally and shake around until coconut is golden brown.

In a small skillet, dry - toast the flaked coconut over medium heat until it just starts to turn golden.

Add coconut flakes and oats; stir until well combined.

Bake for 6 minutes then sprinkle on the flaked coconut and broil for 1 - 2 minutes until golden.

I used coconut oil on it religiously day and night, until one day it just flaked off.

In a large bowl, combine barley and oat flakes, hemp seeds, coconut, almonds, cinnamon, nutmeg, and salt, and stir until well combined.

Then I put a can of coconut milk on the stove and mixed in the quinoa flakes and agave and slowly cooked it until it turned to the consistency of frosting / cream.

My Booster Topping combines walnuts, pumpkin seeds, and coconut flakes, all toasted until aromatic and a little bit sun - kissed.

Heat oil in a small skillet over medium and cook coconut flakes and spices, stirring constantly, until spices are sizzling and coconut is golden brown, about 1 minute.

If using any toppings that require toasting, spread them on a baking sheet and toast until golden - about 4 - 6 minutes for the sliced almonds, 1 - 2 minutes for the coconut flakes, and 3 - 4 minutes for the pepitas.

Spread coconut flakes on a small rimmed baking sheet and toast, tossing occasionally, until golden, about 5 minutes; transfer to a plate.

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

Once you are ready to serve place sweetened coconut flakes in a large frying pan and toast over medium heat, stirring frequently, until golden and crisp.

Sprinkle additional coconut flakes around the edges and bake for additional 10 - 15 minutes until the center is almost set and slightly jiggly.

To the baking sheet, add the finely shredded coconut and large coconut flakes and bake until the coconut is lightly toasted, about 2 minutes.

4 cups water 1 teaspoon salt (may need more, but add gradually) 1 - cup medium coarse cornmeal or polenta 2 - 3 tablespoons nutritional yeast flakes (optional) 1 + cup coconut, soy, rice, oat, or almond milk 2 cloves garlic, minced 1 small red onion, chopped 1/2 cup sundried tomatoes soaked until soft, drained, and chopped 1 tablespoon fresh basil, minced 1 tablespoon fresh parsley, minced

Keep pulsing the coconut flakes, scraping the blades when needed, until the coconut flakes begin to soften and turn slightly liquidy (the coconut oil coming out).

In a medium bowl, pour in condensed milk and mix in coconut flakes, pecans and chocolate chips until well combined.

Place all the ingredients in a sturdy blender (all except the coconut flakes), and pulse until smooth.

Spread coconut flakes on a baking sheet and bake at 350 °F (175 °C) until light golden brown, about 8 to 10 minutes, stirring frequently.

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