Sentences with phrase «coconut mixture over»

Next you spread the pecan / coconut mixture over the crust and bake again.

Sprinkle almond and coconut mixture over the whites.

Not exact matches

Next place the coconut oil, maple syrup and cinnamon in a saucepan and gently heat until the coconut has melted and everything has mixed nicely — pour this over the oaty almond mixture and stir well until all the dry ingredients are coated with the maple mix.

I wanted to use up the almond pulp left over from making milk so I decided to add a cupful of finely chopped dates, some grated coconut, a dash of maple syrup, vanilla, & about a tablespoon of cacao; I used the blender so added a bit of wáter & a Little of the almond milk too......... made a fabulous mousse - like mixture!

Divide the coconut milk mixture in half and evenly drizzle half over the apples (the other half will be for the top layer).

Place the coconut milk mixture over medium heat, and cook, stirring, until all the gelatin powder is dissolved and the mixture is steaming.

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.

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

Heat the coconut milk and sweetener over medium heat until chosen sweetener is dissolved and mixture is hot.

Place a glass bowl over warm water and whisk the coconut oil and cacao, adding the coconut syrup, agave, rice or maple syrup to make a glossy mixture.

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

I warmed the mixture slightly to melt the coconut oil and drizzled it over the nut and seed mixture.

Pour over coconut mixture and stir to combine.

Place the oats, almonds and coconut in a large bowl, pour over the butter mixture and toss well to combine.

Finally, pour the remaining Sweetened Condensed Coconut Milk mixture over the top, being sure to cover each area of the top layer equally.

If I had to guess, I would say that I added about 1/4 cup to 1/3 cup of oats, cashews, and coconut flour to about 1 1/2 cups of the bean - olive - sweet potato mixture, formed it into four patties, about 1 - inch thick, and pan fried both sides over medium to medium - high heat for a couple of minutes in a skillet liberally coated with non-stick spray.

Add strained coconut and chocolate mixture and heat over medium - high heat.

Pour the caramel mixture over the coconut base.

While the quinoa is heating up, warm the coconut oil in a skillet over medium heat and place the fruit and sugar mixture into the skillet

Sprinkle the remaining 1/2 cup coconut flakes (and more nuts if desired) over the mixture.

If you are having a problem with the liquid boiling over, I have heard if you run some butter or coconut oil around the inner top edge of the pan, it keeps the mixture from boiling over.

Drizzle condensed milk mixture over coconut.

In a small saucepan set over medium heat, combine the coconut oil, molasses, almond milk, and vanilla extract; heat mixture just until warm and lightly simmering.

Combine reserved 1/4 cup flour mixture and 1/2 cup coconut; sprinkle over cherry preserves.

Pour the reduced coconut milk mixture over everything.

I melt a little butter and warm some maple syrup in a small saucepan, mix in a little vanilla and a pinch of salt and pour the sweet, melted goodness over my oats / coconut / nut mixture.

In this video I showed you how to preheat your pan and then I added some coconut oil followed by adding my egg mixture and demonstrated how to cook your eggs in a stainless steel pan without having them stick all over the pan.

Pour 1 cup of Coconut Milk over this mixture, and bring to a simmer.

I let it cool, made holes with toothpicks, poured over the tres leches mixture (equal parts coconut milk, coconut cream and evaporated coconut milk) and put it in the fridge over night.

Light Olive oil, grapeseed oil, or a nut based oil (partial to almond) MIXED with coconut oil More lime than lemon, I'm thinking 2/1 Slightly less total tart mixture, I'm shooting for just over 1/3 cup total no rosemary or oregano half as much paprika

Gently melt the coconut oil over low heat and add to the mixture along with the apple purée and maple syrup, and stir well.

Heat coconut milk mixture over medium - low heat and whisk occasionally until coconut milk is no longer separated and mixture is a smooth consistency, about five minutes.

You can add some extra whipped coconut cream chopped nuts and chocolate sauce over the mixture before serving.

To prepare the chocolate filling, combine the coconut milk, agar flakes, vanilla, and coconut sugar in a saucepan over medium - high heat and bring the mixture to a boil, stirring constantly with a whisk to help everything dissolve.

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).

Stir until smooth and spread melted chocolate over the coconut butter mixture.

Follow the above instructions for the first 8 ingredients — mix until it makes a coarse meal Melt coconut oil over low heat, add agave, stevia and vanilla — then add to first mixture and blend well Put into a 8 × 8 pan lined with wax paper or plastic wrap and set in fridge

Drizzle the coconut milk mixture over the oats.

Mix the coconut - milk yogurt and vanilla together, spoon the confectioners» sugar into a tea - strainer, then sift it over the yogurt and stir it in, too, before spreading and swirling this soft mixture over the top of the cake.

TUESDAY Breakfast: PureFit protein bar Lunch: Curried lentil stew (above, adapted from Vegan Yum Yum) Dinner: Ricki «s tofu mole (below) over a mixture of cooked brown rice andcauliflower «rice» (RAW) Snacks: Dried apple slices (RAW); mixed berries with coconut yogurt (RAW); small RAW Meal shake

Heat maple syrup, vanilla and coconut oil over low heat and stir until combined then pour into dry mixture.

Pour coconut oil mixture over nuts and seeds.

Place the strawberries, vanilla, and maple syrup in your blender container and pour the coconut milk / agar mixture over the top.

Make sure the coconut oil is no longer warm, and then pour the mixture over the dry ingredients and stir to combine.

Pour over top of the coconut mixture and smooth it out so that it covers the entire dish.

In a small bowl, mix together coconut butter and remaining lemon zest until smooth (if mixture is too thick to stir, warm slightly over a pot of simmering water).

In a small saucepan over medium heat, combine all remaining coconut ice cream ingredients until it starts to bubble, then stir in the arrowroot / coconut mixture and whisk very well for about a minute or until thickened.

There is clearly coconut, but it doesn't over power the subtle sweet flavours given by the banana and maple syrup mixture.

Pour the maple mixture over the coconut and toss well to coat.

When you want a breakfast portion, simply put 65g of the mixture into a saucepan with 200 ml of coconut water and heat gently over a medium - low heat for 3 minutes, or until it's the consistency that you like, stirring regularly and adding splashes of water to loosen, if needed.