Sentences with phrase «coconut mixture into»

With wet hands to prevent sticking, shape the coconut mixture into small balls about 1 1/2 - inches in diameter.

Pour the coconut mixture into the prepared pan, spreading the mixture evenly.

Using wet fingers, form 1 Tbsp scoops of the coconut mixture into flattened egg shapes and place them on the prepared baking sheet.

When hardened, take each out and scoop out about 1 Tablespoon of the coconut mixture into each cup and press down gently with the back of the spoon to flatten.

Pour coconut mixture into jars and cover with lids and bands.

Once the fennel and parsnips are cooked, pour the mango coconut mixture into the pot and mix to incorporate.

Pour the coconut mixture into a large bowl.

In a large mixing bowl, gently fold the coconut mixture into the nut «ricotta», followed by the chopped sun - dried tomatoes and olives.

Line a muffin tin with paper liners than evenly divide the quinoa - coconut mixture into each liner.

If you have kids they're going to love squishing the coconut mixture into bars, and if you've had a bad week you can use it as therapy.

To layer, divide 1/4 th of the coconut mixture into the popsicle molds and freeze until hard, about 30 minutes.

With wet hands to prevent sticking, shape the coconut mixture into small balls about 1 1/2 - inches in diameter.

Strain the coconut mixture into a bowl so that it will cool.

Scoop 1/3 of the coconut mixture into the bottom of the loaf tin and spread to cover the base of the tin.

Pour the blended coconut mixture into the cheesecloth and twist to extract the milk, letting the milk go into the bowl.

I pour the coconut mixture into the cups and sprinkle the tops with shredded unsweetened coconut flakes and cashews.

Not exact matches

I tried to save my mixture by adding lots of coconut and making bonbons but even as I was making them the fat was squishing out between my fingers as I was forming them into balls.

Pour the mixture into a large mixing bowl and add almond flour, coconut flour, baking soda, and salt, and stir until a thick, sticky dough forms.

Slice chilled coconut oil into the food processor and pulse with the dry ingredient until the mixture is crumbly.

Meanwhile... Make the crust: — Mix together almond and cashew meal (or whatever you have) with a mix of honey and coconut oil (or you can just do one or the other or butter — I like the mix because then it's sweet but not too sweet) until it is a sticky dough consistency — Press into the pie pan and chill until you're ready for it — Pour in the hot blueberry mixture — stir in some fresh blueberries for fun!

Once the coconut milk mixture has chilled, pour into prepared ice cream machine and churn 10 - 15 minutes until beginning to thicken, then slowly drop in the cookie dough bites, allowing the mixture to churn another 5 - 10 minutes until the consistency of soft serve.

Add vegan butter, coconut sugar, pulse a few more times and then press the mixture into the bottom of the spring form pan.

I added in 1 Tbsp of cocoa powder with the dry ingredients to make this more chocolatey and used canola oil instead of coconut oil, then when I made it I put the mixture into muffin cups and pressed down as hard as I could with a spoon.

Pour your whisked coconut oil mixture into your dry topping ingredients.

Transfer the sugar and coconut oil mixture into the bowl with dry ingredients and mix until everything is well combined.

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

Form the coconut / sugar / butter mixture into small balls (about a tablespoon, but it doesn't really matter since these are no - bake!)

Into the chocolate mixture, stir graham cracker crumbs, coconut, and almonds.

In a small bowl, stir together the coconut oil and honey, and then fold into the oat mixture.

Use a silicone spatula or wooden spoon to fold the oats, coconut, and chopped almonds into the mixture.

Beyond that, the recipe basically involves melting together the coconut oil / butter, peanut butter, and honey, then stirring the resulting mixture into a bowl of rolled oats and roasted peanuts.

Spoon coconut rice into bowls and top with beef mixture.

Pour 1/3 coconut milk mixture into yolks, whisking constantly.

Stir flour mixture into butter - sugar mixture, then stir in the oatmeal, dried cranberries, coconut, and almonds.

Transfer the cooled water and sugar mixture into a pitcher or a quart measuring cup then add the coconut milk and the rose water.

Assemble ice cream maker, pour the chocolate coconut kefir mixture into the ice cream maker bowl, and turn it on.

After quickly assembling my ice cream maker (mine is a Cuisinart), I poured the chocolate coconut kefir mixture into it and turned it on.

Scoop the mixture into a pastry bag and decoratively pipe out the cream onto the chilled pie, or simply spoon the whipped cream over the top and then sprinkle with almonds or coconut

Just a few ingredients get mixed by hand and pressed into a pan to bake.Then the filling: a sweet mixture of coconut oil, coconut sugar, molasses and salt that's mixed on the stove.

I did the mix as a slice the 1st time and the 2nd I rolled the mixture into balls and then rolled them in desiccated coconut and presented them in the mini cup cake papers.

To assemble, layer the cake, pineapple ring mixture, coconut whip into a trifle dish and top with cake crumbles.

Once you've mixed the coconut milk with the condensed milk until it becomes evenly incorporated, pour the mixture into a freezable container.

Once your squash is removed into a bowl, add as much or as little of the coconut curry mixture remaining in your slow cooker and stir well.

Stir the chia eggs into the coconut oil - sugar mixture.

Add the coconut sugar, cinnamon, and nutmeg and whip on high speed for about 2 minutes until the sugar dissolves into the mixture.

In place of sugar and flour, I boiled parsnip cubes with coconut milk and almond milk and used an immersion blender to puree the mixture into a sweet and creamy base.

Pour mixture into a bowl and top with coconut flakes, berries, cereal and the rest of the banana, sliced.

Pour the tahini / honey / coconut oil mixture into the bowl and stir with a spatula to combine (or use your hands) until the dry and wet ingredients are well incorporated.

Once the batter has been left to do its thing for 10 mins, heat a tbsp or so of coconut oil in a nonstick pan and spoon a couple of tbsp of pancake mixture into the pan.

Place mixture into medium - large saucepan with coconut milk beverage and remaining 1/2 teaspoon Kosher salt; stir to combine.