Sentences with phrase «coconut mixture on»

then remove the loaf tin from the freezer and pour the coconut mixture on top.

Use a coffee scoop or spoon to make small mounds of the coconut mixture on your prepared baking sheet.

Then, evenly place small dollops of the coconut mixture on top of the brownie batter.

Spoon the mango puree and ground macadamia / coconut mixture on top and swirl around.

Not exact matches

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 completely

Add a little extra purified water to acquire desired consistency as the mixture may or may not be very thick depending on the amount of coconut meat in your coconut (the amount of meat varies quite a lot between coconuts).

I had to add a bit over half a cup of coconut flour to get the mixture to a state that it can be scooped out of the bowl in and still hold some sort of shape on a cookie tray.

Still on low speed, add the dry and liquid ingredients alternately, adding the flour mixture in three portions and the coconut milk in 2 (begin and end with the dry ingredients).

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

(For reference, I used Bob's Red Mill Gluten - free Flour instead of Debbie's flour mixture [only because I had some on hand], and Earth Balance Soy - free Butter in place of sunflower butter, honey instead of coconut nectar, and olive oil in place of coconut oil.

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

We wanted an easier sauce that used ingredients we already have on hand, so I made a simple mixture of soy sauce and coconut sugar, plus a hint of lime and tamarind for a bit of sourness.

The night before, just arrange the bread in the prepared skillet (leaving off the raspberries, chocolate chips and coconut) and pour on the egg mixture.

Push down on the toppings just a little so they are partially in the coconut mixture so they stick.

If using silicone molds, lay out your molds on a cutting board, then use a ladle to fill all the molds with the coconut oil mixture.

Add all the ingredients, except the sea salt caramel chips and coconut oil, to a food processor and process on high until the mixture is crumbly (see note).

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 reserved a bit of the dry mixture to sprinkle on top, with additional coconut oil on top to help it brown, and then a dusting of turbinado sugar.

Beat on medium and then add the coconut - cocoa mixture, vanilla and baking soda and beat on low until everything is incorporated.

Then I rinse it off and put on the coconut oil mixture.

The next day, there was a hard layer of coconut oil on top and a kind of gooey honey / milk mixture below.

I spread out the Brussels sprouts and cherries on a parchment lined baking sheet and drizzled the coconut oil mixture over them.

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

Place juice mixture, coconut milk, rum, vanilla and 1 cup of ice in the blender and blend on high until smooth.

When the mixture leaves the sides of the pan, then take off stove and pour spreading on the coconut layer.

Roll the tops of the muffins in butter and then in cinnamon sugar mixture and sprinkle the shredded coconut on top, if desired.

I decided I wanted to try and reduce the amount of the oat - quinoa flake mixture in this breakfast bowl the lower the carb amount, but I didn't want to skimp on the volume — hello hangry by 10 am — so I added in a few tablespoons of coconut flour.

Continue beating the coconut cream mixture on high until all ingredients are well combined and the cream is fully whipped.

1) Melt butter 2) Dissolve sugar in melted butter 3) Mix sugar butter mixture with self - raising flour until homogenously mixed 4) Knead cookie dough with your hands on a cool, flat surface, using a rolling pin to flatten it to 0.7 cm thickness 5) Use a round cookie cutter to cut out round pieces 6) Arrange the cookie dough pieces on a greased baking tray 7) Bake at 200 deg cel for 8 — 10 minutes or until they turn slightly golden brown 8) Spread dulce de leche on one cookie, and cover it with another cookie 9) Coat the sides of the cookie sandwich (the parts where dulce de leche is exposed) with shredded coconut

Combine 1 can of coconut cream and 3 bananas in a high speed blender and blend on high for 2 - 3 minutes until the mixture is frothy and smooth.

Pile the coconut cream on the meringue, spreading it almost out to the edge, and then top with the mango mixture.

Add the frozen cherries, banana, coconut water and flax meal to a blender and blend on high until mixture is smooth.

Add in melted coconut oil, lemon juice, liquid sweetener of choice and continue processing on high until a very smooth mixture forms.

With damp hands (I like to rub mine with a little coconut oil, but you do you), roll tablespoon - sized amounts of the mixture into balls and place them on a plate or parchment - lined baking sheet.

- With damp hands (I like to rub mine with a little coconut oil, but you do you), roll tablespoon - sized amounts of the mixture into balls and place them on a plate or parchment - lined baking sheet.

Shape a sweet mixture of oats, peanut butter, coconut and cocoa into balls and let them set up on sheet of wax paper before serving.

In addition, the crumb mixture that goes on top (I used same coconut sugar brand, same palm shortening brand), was quite moist and didn't look quite the same as a crumble mix.

With the motor running on low, drizzle in the coconut mixture, blending just until smooth.

I think I'm going to top them with a mixture of coconut oil and cocoa powder drizzled on top.

Using about a Tablespoon or so at a time of the coconut mixture, form miniature candy bars on the baking sheet.

With the mixer on low, add flour mixture in thirds, alternating with the cream of coconut mixture and beginning and ending with the flour.

Do you put the tablespoon of ghee or coconut oil in the mixture you are heating on the stove or is it used to grease the pan?

Grate cold coconut oil on the large holes of a box grater into the flour mixture.

Turn mixer on low speed and alternately add flour mixture and coconut milk into cream mixture, beginning and ending with flour mixture.

Add the coconut milk and maple syrup to a small saucepan set over medium - low heat, and stick a thermometer on the side of the pan (you'll need to heat the mixture to 180 ˚F to ensure ensure the final product doesn't separate).

Press that mixture firmly into a parchment - lined pan, and then pour some melted chocolate chips and coconut oil on top.

Heat the pan with plenty of coconut oil, knock the oven knob back to medium heat, pour a tbsp of pancake mixture and continue to cook on medium heat for both sides.

Add coconut oil and blend on high speed until mixture becomes completely smooth and creamy.

In a food processor, combine the dates, hazelnuts, 2 tbsp of peanut butter and coconut palm syrup and process on high for 3 - 5 minutes until the mixture is fine and crumbly.

Maybe a correction would be to use the mixture of coconut milk powder and powdered sugar on the first rolling, but just powdered sugar on the second.