Sentences with phrase «coconut mixture used»

Not exact matches

Coat the bottom of your baking pie dish with coconut oil to prevent the pie from sticking, before using a spatula to cover the bottom with the mixture.

tastes amazing but the mixture turned out really watery... is it because i used fresh not dessicated coconut?

Hi Molly, cacao butter is really great to use in this recipe as it binds the mixture together and has a chocolately taste but you could also try using coconut oil instead!

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!

However, I only used about 2/3 of the oats you said, and they were still very dry and the mixture was extremely crumbly — should I have melted the coconut oil?

If the granola mixture sticks to your hands, wet your hands or use a bit of coconut oil.

When melted, whisk in ground coconut sugar, almond milk, instant coffee (if using), vanilla and flax mixture.

They're using the classic mixture of almond flour and coconut flour together to get the muffin part right, and they have plenty of carrots, nutmeg, cinnamon, and more to get the carrot cake part right.

As for the avocado, I would probably use a mixture of whipped coconut milk and coconut oil to replace it.

NOTE: Because the coconut oil will harden, you will have to heat the mixture each time you want to use it.

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.

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

I felt like using just soaked cashew would not do the trick and therefore, I made a mixture consisting of MACADAMIA NUT CREAM AND COCONUT CREAM.

The Vanilla Bean Cheesecake layer is made from a simple mixture of Cashews, Refined Coconut Oil (always use refined unless you want to impart a coconut - ty flavor to your desserts), Agave Nectar, Vanilla Bean Paste, Lemon Juice and SoCoconut Oil (always use refined unless you want to impart a coconut - ty flavor to your desserts), Agave Nectar, Vanilla Bean Paste, Lemon Juice and Sococonut - ty flavor to your desserts), Agave Nectar, Vanilla Bean Paste, Lemon Juice and Soy Milk.

When using coconut flour, one last tip I've learned is to whisk or beat the egg and flour mixture until nice and fluffy for the best results.

(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.

This rich, moist chocolate cake uses a mixture of coconut flour and almond meal as its base.

Pour butter (or coconut oil) in the bowl and use your fingers to incorporate the butter until the mixture is crumbly and evenly moistened.

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.

I used a mixture of honey and coconut sugar to take care of the texture and flavor.

If you are using silicone molds, you want your coconut oil mixture to be easily pourable.

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.

I added almond extract to coconut / honey morning mixture, used only 3/4 c. Chips and added a beaten egg white which helped hold them together.

The correct amount of coconut oil you should use is 1 to 2 tablespoons and not 1 teaspoon, or else your mixture will be dry and not creamy at all.

I used a mixture of coconut oil and organic butter to keep the texture, taste, and consistency true to what you remember as a kid.

I used homemade peanut butter that had a little coconut oil which I think distinctly contributed to the mixture in fragrance.

I» ve also used this same method and placed coconut flakes, tart cherries, nuts & relayer w / the chocolate / coconut mixture... Have fun, Your the boss... Also, I never get mine hot.

I didn't use any heat, I put 1/2 cup of coconut oil in a freezer bag and played with it like a stress ball until it went more runny but was still white, added 3 table spoons of runny honey to the bag and massaged it outside the bag to mix it again, added 1/2 cup of coco powder and massaged the bag again, added 1/2 teaspoon of vanilla flavouring and repeated mixing then I put half the mixture in a chocolate mould in the freezer and half in the fridge.

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.

Instead of the marshmallows, we use creamy nut butter, maple syrup and coconut oil for that sticky mixture.

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.

Start with rhubarb mixture and then coconut cream and repeat until all ingredients are used.

The coconut flavour is usually very subtle if it's incorporated into the baking mixture, whereas if you use the oil to fry something (like yummy blueberry pancakes) you get a much more intense coconut flavour, which I personally love!

To the food processor, add the maple syrup, coconut oil, coconut water (from the separated can of coconut milk to be used for the coconut cream) and salt, and pulse until the mixture is well - combined and sticking together.

Just made this using coconut sugar instead of the brown sugar, and I used a mixture of chopped pecans and sliced almonds.

Cut the cold coconut oil into the flour mixture using a fork, pastry cutter or your cold fingertips

Grease a 9x9 inch pan (I like to use a little coconut oil for the job), and press the mixture into the pan evenly

Using coconut milk from a carton instead of a can I overcame solidification issues * and set the mixture with agar agar, a plant - based gelatine substitute available in most supermarkets.

Could someone advise me how to use coconut milk when baking because I think I have seen where they just use the coconut meat and not the watery mixture and that is why I chose to use only the solid portion.

Using a large stock pot, combine coconut milk, stock, curry powder, salt and the blended mixture from step one.

I used about 1 tsp Ceylon cinnamon, 1/2 c blackstrap molasses, 1/4 c grade b maple syrup 1/4 c extra virgin coconut oil a pinch of allspice a pinch of nutmeg, and everything else I followed the recipe, after they were mixed, I rolled them into balls and rolled them in a mixture of evaporated cane juice, and Ceylon Cinnamon.

I've also made it sans milk, instead using coconut cream, which makes the mixture much easier to handle once cooked.

In another bowl (I used my Thermomix) mix together the flours, yeast, rapadura, flax mixture, coconut oil and soy milk.

Spray your muffin pan (I use and recommend Pam Coconut oil spray) and then fill with the mixture.

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

I used raw coconut flour not realizing the recipie called for blanched and my mixture was dry.

I used I cup Vegan butter instead of coconut oil and added flax egg mixture (2tbls flax; 6tbls water).

Use coconut oil to whip up an oaty, nutty mixture.

3 Tbsp coconut oil, softened (warm is ok, melted is good, but try not to have it hot) 3 Tbsp of your favorite peanut butter or other nut butter a drizzle of sweetener (I always use a local version of this)-- you will probably want to taste the mixture and adjust the sweetener amount dash of sea salt or himalayan crystal salt (I use this)

i tried this recipe but i used 2 eggs and 1/4 milk and a bit of applesauce and cinnamon, baking soda, 1/4 of coconut flour from bob red mills after cooking it, i noticed it the mixture does nt stick together very well should i add more eggs?