Sentences with phrase «coconut in a separate bowl»

Toss together coconut flour, salt, and coconut in a separate bowl; fold into egg whites.

Place the desiccated coconut in a separate bowl and sprinkle the tablespoon of water over the top and stir well.

Not exact matches

In a separate bowl, mash the bananas thoroughly until you get a thick puree and then stir in the melted coconut oil, tahini, brown rice syrup and vanillIn a separate bowl, mash the bananas thoroughly until you get a thick puree and then stir in the melted coconut oil, tahini, brown rice syrup and vanillin the melted coconut oil, tahini, brown rice syrup and vanilla.

In a separate bowl, combine raisins, coconut oil, honey and applesauce, beating until smooth.

In a separate bowl, whisk together the coconut oil, pumpkin purée, and vanilla.

In a separate bowl, whisk together baking soda, sea salt, coconut flour, and collagen powder, then mix into wet mixture.

Mix key lime zest, juice, and remaining 2/3 cup coconut milk in a small bowl (it's okay if mixture separates slightly; it will be absorbed by cake).

In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completeIn the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completeIn a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completein liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

In a separate bowl mix flour, baking powder, baking soda, coconut, and salt.

In a separate medium - size bowl, place the melted coconut oil, vinegar, vanilla and coffee, wine or water, and whisk to combine well.

In a separate bowl, mix together all the wet ingredients (eggs, maple and coconut oil).

In separate bowl, combine sorghum flour, brown rice flour, potato starch, tapioca starch, flaked coconut, xanthan gum and baking powder.

In a separate bowl, whisk to combine the brown sugar, coconut oil, sour cream or yogurt, eggs, vanilla, and mashed banana.

Combine melted coconut oil, almond butter and remaining one tablespoon of maple syrup in a separate bowl.

Mix all the wet ingredients in a separate bowl (honey, melted coconut oil, vanilla extract, applesauce).

In a separate large bowl mix together all wet ingredients: zucchini, carrots, shredded apple, eggs, maple syrup, vanilla extract, coconut oil, orange juice, zest and yogurt.

In a separate bowl, mix wet ingredients (almond milk, melted coconut oil, maple syrup, vanilla extract, and apple cider vinegar).

In a separate bowl, mix together the almond flour, coconut flour, cinnamon, salt and baking soda until all lumps are gone.

In a separate bowl, mix together flour, brown sugar, cinnamon, nutmeg and coconut oil.

In a separate bowl, whisk or beat together coconut oil, mashed banana, vanilla extract, honey, milk, and eggs.

In a separate large bowl, add eggs, Coconut Creamer, and honey, whisking until honey is dissolved.

In a separate bowl, stir coconut sugar and pecans together.

Whisk liquefied coconut oil, egg, milk, maple syrup, and the zest from one lemon together in a separate bowl until smooth.

In a separate medium sized bowl add your coconut sugar, coconut oil (make sure your coconut oil is very softened but not melted.

In a separate bowl, whisk together the eggs, buttermilk, coconut oil or butter, vanilla, and honey (if using).

In a separate bowl, dissolve the matcha with about half of the warm coconut milk mixture, whisking until frothy and there are no chunks of tea.

In a separate bowl, combine the brown sugar, ground flax, coconut and orange zest with all of the wet ingredients and mix well.

In a separate bowl mix egg, pumpkin puree, maple syrup, coconut oil, vanilla, orange juice and orange zest.

In a separate large bowl, whisk together the eggs, coconut milk, lemon juice, sugar (s), coconut oil and vanilla until very smooth.

In a separate bowl, whisk together the eggs, coconut milk, coconut oil, maple syrup, lemon juice and vanilla until very smooth.

Bunny Cakes Ingredients: 1 box of Little Debbie Easter Basket Cakes 1 bag of white candy melts 1 bag of pink candy melts Mini chocolate chips (these are for eyes, so you won't use that many) 20 mini marshmallows 2 uncooked pieces of spaghetti noodles (for the whiskers) Special Tools: Parchment paper Piping bags with # 3 tip or you can just snip of the corner of a plastic baggy If your making grass as decoration, 1 cup shredded sweetened coconut in a recloseable plastic bag 4 - 6 drops of green gel food coloring Directions: Melt candy melts in separate bowls, according to bag's directions.

In a separate bowl whisk together the coconut oil, almond milk, coconut sugar and almond butter.

In a separate bowl, whisk together the butter or coconut oil, egg whites, and vanilla.

In a separate large bowl, add sugar, coconut oil and vanilla and beat with a mixer on medium until well blended.

In the bowl of a stand mixer fitted with a paddle attachment, or in a separate bowl with a hand mixer or hand whisk, mix together the pumpkin purée, coconut milk, eggs, butter, and vanilla until completely smootIn the bowl of a stand mixer fitted with a paddle attachment, or in a separate bowl with a hand mixer or hand whisk, mix together the pumpkin purée, coconut milk, eggs, butter, and vanilla until completely smootin a separate bowl with a hand mixer or hand whisk, mix together the pumpkin purée, coconut milk, eggs, butter, and vanilla until completely smooth.

Combine pumpkin butter, coconut oil, maple syrup and vanilla extract in a separate medium bowl and mix to combine.

In a separate microwave - safe bowl, melt chocolate chips and coconut oil together until just smooth.

In separate bowl cream together coconut oil and sugar.

In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla.

In a separate bowl, stir together milk, peanut butter, molasses, coconut oil, and vanilla extract.

In a separate bowl, use a mixer to cream coconut oil, sweetener, citrus juice and zest and coconut milk.

Sift together cassava flour, baking powder and salt... in a separate bowl beat the coconut sugar and butter until fluffy... add syrup, coconut milk, vanilla and egg to the butter mixture & beat until well combined... combine dry ingredients with wet and beat again until well combined... you now have a very tasty, yet basic vanilla donut batter.

In a separate bowl, combine buttermilk powder, water, egg, vanilla extract and coconut oil; stir into dry ingredients just until moistened.

In a separate bowl, whisk together the melted ghee (or grass - fed butter), coconut milk, eggs and vanilla extract.

In a separate bowl, combine almond flour, coconut flour, cinnamon, baking soda, sugar and salt.

In a separate bowl mix together the pumpkin puree, coconut oil, almond butter, maples syrup and the fkaxseeds mixture.

In a separate bowl mix honey, coconut oil, chai tea, eggs, vanilla, and stevia.

In separate bowl, whisk eggs, cream, coconut milk and vanilla extract.

In a separate bowl, combine the coconut flour, baking powder, cinnamon and salt.