Sentences with phrase «coconut oil and vanilla extract»

In a separate bowl whisk together brown sugar sugar, flax egg, almond milk, applesauce, coconut oil and vanilla extract.

In a big bowl, combine chia egg, pumpkin puree, coconut sugar, maple syrup, almond butter, coconut oil and vanilla extract and stir until you get a smooth texture.

Using a large bowl stir maple syrup, coconut oil and vanilla extract together.

Once the coconut becomes a smooth butter consistency (it doesn't have to be extremely smooth), add melted coconut oil and vanilla extract and process once again until coconut oil and vanilla are combined.

In a small bowl or mug mix together the mashed avocado, egg yolk, sweetener, coconut oil and vanilla extract until combined

Put in your cashew nut butter, raw coconut oil and vanilla extract and mash together.

In a separate bowl, whisk together milk, maple syrup, coconut oil and vanilla extract.

Slowly add the almond milk, then the coconut oil and vanilla extract, stirring to combine.

In a large mixing bowl, whisk together the brown sugar and potato starch, followed by the coconut oil and vanilla extract; mix for about 30 seconds to ensure the starch absorbs any excess oil.

Remove from heat and whisk in confectioners» sugar, coconut oil and vanilla extract.

I made the ice cream with banana, coconut cream, maple syrup, coconut oil and vanilla extract.

In a medium sauce pan over very low heat, melt together brown rice syrup, peanut butter, coconut oil and vanilla extract until creamy and pourable.

When the syrup has finished simmering, off the heat and stir in the coconut oil and vanilla extract (if your coconut oil is solid, let it sit until it melts).

Combine the eggs, coconut oil and vanilla extract in a second bowl and beat on high until well combined.

Not exact matches

Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes 1/2 cup coconut oil 1 cup sprouted pecan butter or almond butter 3/4 cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)

4 cups Oat Flour 1 cup Maple Syrup Powder 1/2 teaspoon Sea Salt 1/2 cup Coconut Oil 1/2 cup Date Paste 2 tablespoons Vanilla Extract 3 tablespoons Filtered Water 1 1/2 cup Raisins (plumped in warm water for 30 minutes and drained)

Remove from heat and whisk in coconut oil, vanilla extract and miso paste, until smooth and well combined.

1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch of salt 1.

Rose and Lavender Parfait 6.5 oz (about1 1/2 cups) meat of young Thai coconut 1 1/4 cup coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1/4 cup cashews — soaked for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener of choice 1 teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon juice pinch of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3 cup coconut oil — melted

Drain the figs, reserve about 1/3 of them, chop and combine the rest with the beans, dates, cocoa powder, coconut oil, chia seeds, vanilla extract and salt in a food processor.

3/4 cup raw cashews 1/3 cup pumpkin seeds 6 medjool dates 1/4 cup coconut 1 tbsp hemp seeds 1 tbsp coconut oil 2 tsp moringa powder 1 tsp chia seeds 1/2 tsp vanilla extract zest of 1 large lemon juice of half a lemon pinch of salt extra shredded coconut and lemon zest to roll balls in

1 tbsp ground flax (or chia) seed 1/4 cup hot water 1 1/2 cups oat bran 1/2 cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.

In a small bowl, whisk coconut oil, almond butter, maple syrup, and vanilla extract until completely combined.

In the bowl of a stand mixer (or a large bowl using a hand mixer) combine the butter (or solid coconut oil), coconut sugar (or brown sugar) and vanilla extract.

In a large bowl, add the pumpkin puree, banana, maple syrup, coconut sugar, oil, and vanilla extract.

In a food processor or blender, add raspberries, coconut milk, coconut oil, apple cider vinegar, and vanilla extract.

Next place the banana, vanilla extract, dates, maple syrup and coconut oil in the food processor and blend until smooth.

In a bow whisk together the pumpkin puree, coconut oil, almond or peanut butter, agave nectar, vanilla extract and the flaxseed mixture.

1/2 cup coconut oil, melted and cooled 3/4 cup coconut sugar 2 eggs, or flax eggs 1 tbsp pure vanilla extract 1 1/4 cups white whole wheat flour 1 cup white flour 1/2 tsp baking powder 1/2 tsp cinnamon 1/2 tsp salt

Almond Butter Protein Bars — These tasty protein bars are vegan, no - bake and have just eight ingredients, including dates, chia seeds, oats, vanilla protein powder (or plain protein powder with vanilla extract added to the recipe), maple syrup, almond butter, chocolate chips and coconut oil.

Add the flax egg, coconut oil, vanilla extract, and almond extract, stirring to combine.

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

Combine honey, maple syrup, coconut milk, coconut oil, egg, vanilla extract, and greek yogurt in a medium bowl.

for the cake: ○ 3/4 cup brown rice flour ○ 1/4 cup hazelnut meal (ground from whole toasted and shelled hazelnuts) ○ 2 tbsp arrowroot powder ○ 1/4 tsp salt ○ 1 1/2 tsp baking powder ○ 3/4 cup granulated sugar ○ 1/4 cup coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1 tsp vanilla extract ○ 1/2 cup unsweetened almond milk ○ * 1 cup fresh blackberries *

Add the coconut sugar, coconut milk, coconut oil, and vanilla extract and mix until smooth and incorporated.

In a blender add the spinach or baby kale, maple syrup, vanilla extract, almond extract, apple sauce and melted coconut oil.

1 1/3 cups whole wheat pastry flour 1/2 cup sugar 2 tsp ground cinnamon 1/2 tsp nutmeg 1 1/2 tsp baking soda 1/2 tsp kosher salt 2 eggs 3/4 cup applesauce 1/2 cup vegetable oil 1 tsp vanilla extract 1 cup grated carrots 1 medium tart apple, peeled and grated 1/2 cup golden raisins 1/2 cup walnuts, finely chopped 1/4 cup plus 2 tbsp dried flaked unsweetened coconut, divided

Ingredients include oats, vanilla whey protein powder, coconut oil, peanut butter, raw honey, almond milk and vanilla extract.

I used coconut oil instead of butter and added vanilla extract and chocolate chips to the recipe.

Use a food processor or blender to mix coconut flour, coconut oil, honey, vanilla extract and salt together.

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 food processor, blend together the almond flour, coconut flour, bananas, vanilla extract and 2 tablespoons of coconut oil until you have a firm and mixed dough.

Add in the melted chocolate and oil, along with the coconut sugar, vanilla extract, salt, and stir well.

Next add the remaining wet ingredients — the coconut oil, maple syrup, vanilla extract and thickened buttermilk — into the dry ingredients.

Add the vanilla extract to the coconut oil, then stir the liquid in to the nuts, tossing with a spatula until everything is combined and coated.

In a medium bowl, whisk together the melted coconut oil, peanut butter, vanilla extract, maple syrup and water.

Add coconut oil, vanilla extract, Greek yogurt, almond milk, lemon juice and zest.

Add egg, almond milk, coconut oil, 1 tbsp honey, cinnamon, vanilla extract and 1/2 of the pecans.

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