Sentences with phrase «coconut oil and vanilla into»

Add the banana puree, maple syrup, coconut oil and vanilla into the eggs and whisk again.

Pour the flax egg, almond milk, coconut oil and vanilla into the well.

Not exact matches

Scoop some into a bowl, whisk with an electric whisk until it's light and fluffy then whisk in your favourite essential oil (I love vanilla, it goes so well with coconut) and voila... a light, natural body lotion that will keep you smelling yummy all day and lasts forever

Soak the dates in a bowl of hot water for 20 minutes, then drain and put them into a blender with the coconut milk, coconut oil, salt and vanilla powder.

Place the almond milk, maple syrup, cashew butter, coconut oil, vanilla powder, apple puree and soaked chia and flax mix into a blender and blend until fully mixed (about a minute).

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

Into this whisk in the coconut oil, vanilla, rice malt syrup (or honey) and the ricotta.

What's in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt

With almonds, flaxmeal, shredded coconut, almond butter, coconut oil, honey, vanilla, and optional chocolate, they're packed with power and are tasty enough that you'll always want to throw a few into your bag.

A delicious combination of chocolate cocoa powder, maple syrup, coconut oil, vanilla and gluten - free flour rolled into delicious chewy vegan balls - perfect for the holidays!

You make this granola, simply by mixing the sweetener (Swerve) into the pumpkin puree along with the vanilla, melted coconut oil and cinnamon.

In a separate bowl, combine buttermilk powder, water, egg, vanilla extract and coconut oil; stir into dry ingredients just until moistened.

I ended up using everything I could get from three blood oranges, and threw that into a bowl with the almost half cup of juice, vanilla bean, Greek yogurt, coconut oil, sugar, and vanilla bean paste.

Fab flavour combos, orange white choc and cranberry always go great together — I also used raw honey in place of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As for those of you who wanted to know about the white choc chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy — simply combine pure raw cacao butter (gently melted) with a pinch of celtic salt, a little extract of vanilla and some raw cashew butter, then freeze in a suitable container before breaking into chunks!!!!! yummy You can make dark chocolate chips even easier by melting pure coconut oil and stirring in a little vanilla, honey and raw cacao powder before freezing!!!

Add coconut oil into another bowl and whisk together with the vanilla, maple syrup, and egg.

Pour the coconut oil, vanilla extract and maple syrup into the dry ingredients and stir well until you get a homogeneous mixture (it's ok if the dough is sticky)

Combine coconut oil, honey and vanilla in a small bowl, and then stir into nut mixture until well combined.

To make filling, add soaked / drained cashews, 1/3 cup water, maple syrup, raw cacao, coconut oil, vanilla, and sea salt into blender.

Into the bowl with the egg yolks and dry ingredients, add the honey, pumpkin puree, coconut oil, and vanilla exract, and blend well with a hand blender or mixer until smooth.

With my knowledge of cooking with coconut oil, I know that once it hits cold ingredients (the milk) that it coagulates and so I decided to add the whole wet mixture (coconut oil, sugar, milk, vanilla) into the microwave to liquefy it all once more before adding the dry ingredients and the overall consistency of my cookie dough was moist and sticky — not crumbly at all.

Add the coconut oil and stevia (and liquid vanilla, if using) and continue to process until a ball forms, which will then roll around for a bit before breaking up into a paste; continue to process for another 3 - 5 minutes, scraping sides occasionally, until the butter is almost liquid and very smooth.

Place the vanilla protein powder, coconut flour, almond butter, avocado oil, hemp seeds and chopped dates into a large mixing bowl.

While the crust cools, place the cashews, milk, maple syrup, coconut oil, vanilla and salt into the bowl of a food processor and blend until smooth, stopping to scrape down the sides of the bowl as needed.

1/3 c. olive or vegetable oil (I actually like to use coconut oil instead, me not Elise) 1 c. granulated sugar 3 eggs 2 tsp almond extract 1 tsp pur vanilla extract 3 1/4 cups all - purpose unbleached flour 1 Tbsp baking powder Zest of two oranges 3/4 c. dried cranberries 1/2 c. white chocolate chips Dust the cranberries and chocolate chips with a little of the dry mixture before folding into the dough to prevent clumping and sticking.

Melt coconut oil and pour into the mixing bowl, a long with the vanilla and maple syrup, stirring the mixture together with a spatula until evenly coated.

Place the coconut oil, molasses, salt and vanilla into a bowl and beat until well combined.

Made with coconut oil, eggs, sugar, a splash of almond milk, gluten free flour, the different TRIX cereal colors ground into flour, vanilla, and baking powder.

Put the black beans, cocoa powder, espresso powder, protein powder, salt, maple syrup, coconut sugar, coconut oil, vanilla extract, and baking powder into a food processor and mix until very smooth, scraping down the sides occasionally, several minutes.

In a mixing bowl combine the bananas, eggs, coconut oil, honey and vanilla extract and mix until the bananas are mashed into a puree.

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

Put the almond milk, coconut oil, flax seeds, vanilla flavor, dates and maple syrup into a high powered blender.

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

Things I changed: - cut the sugar by about half, using mostly dark brown sugar for the molasses kick - scratched the nutmeg and allspice but added about 1/3 extra of all of the other spices and also added nearly a tsp of ground cardamon - replaced the veggie oil with melted leaf lard - scratched the raisins - baked it on a deep sheet for only ~ 20 minutes - just barely until firm to the touch - then cut that sheet into three layers - replaced the icing with my own 16 ounce cream cheese, 8 ounce butter, ~ 6 ounce heavy cream, ~ 5 ounce honey, 1 tsp vanilla combo - toasted the coconut before dressing the cake.

Throw the brown rice syrup, peanut butter, coconut oil, mashed dates, and vanilla into a large pot.

Add your pecans along with almond meal, vanilla, coconut oil, coconut sugar, and sea salt into large mixing bowl.

Place the coconut oil, coconut sugar, chia seeds, applesauce, persimmon pulp, vanilla, sea salt, cinnamon, nutmeg and cloves into the blender and blend until fully incorporated and chia seeds are pulverized.

Add your pecans along with almond meal, vanilla, coconut oil, coconut sugar, and sea salt into large mixing bowl and stir to combine.

Then pour the chickpeas, along with the coconut oil, peanut butter and 1 tablespoon of vanilla extract into your food processor bowl (no need to clean any excess sugar from the previous step).

Pour the strained mix back into the blender and add the Liquid Coconut Oil, Coconut Sugar, and vanilla extract.

4 Cups chopped rhubarb (chopped into approx. 1/2 inch chunks) 3 Cups natural cane sugar (divided) 1 1/3 Cups + 4 Tb Bluebird Grain Farms Emmer Flour or Hard White Whole Wheat Flour (divided) 1/4 Tsp fresh grated nutmeg (or 1/2 tsp pre-ground nutmeg) 1/2 Tsp ground cardamom 1 Tsp baking powder 1/2 Tsp baking soda 1/2 Tsp kosher salt 1 Cup unsalted butter or coconut oil 4 eggs (or use ener - g egg replacer for a vegan cake) 1/2 Tsp vanilla Zest and juice from 1 lemon

3/4 cup white whole - wheat flour 1/2 cup all - purpose flour 2 large eggs 3/4 cup granulated sugar 1/2 cup coconut oil (or butter) 1 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 teaspoons vanilla extract 1/2 cup low fat milk 12 medium strawberries, plus a few more for garnish 2 tablespoons icing sugar Preheat oven to 180 ° c and place 12 cupcake cases into a tray.

With their signature baby spoons built into their packaging, their BabyBlends take your little one through the process of trying new foods, with flavors such as Beet Tahini Chickpea Apple Brown Rice Cardamom, Blueberry Chickpea Spinach Pear Rosemary, and Quinoa Raspberry Pear Coconut Milk Vanilla Date Wheat Germ Oil.

Basically, I blend coconut oil and grass - fed organic unsalted butter (yes... butter) into coffee with a dash of vanilla and sometimes a drop of stevia.

Next, place the eggs, bananas, applesauce or pumpkin puree, almond milk, coconut oil, and vanilla into the base of a food processor.

Place the Avocado, Coconut Oil, Coconut Flour, Honey, Matcha, and Vanilla Extract into a food processor or a mixing bowl

I just melted coconut oil with the cacao powder and maple syrup...... then added the vanilla extract and gave it a good mix.Then added to the rice cereal...... yummm.Gave it a good mix, And then I poured it into a parchment paper lined 9X5 bread pan.A nice even layer, popped into the freezer.15 minutes later, it was set.And doand maple syrup...... then added the vanilla extract and gave it a good mix.Then added to the rice cereal...... yummm.Gave it a good mix, And then I poured it into a parchment paper lined 9X5 bread pan.A nice even layer, popped into the freezer.15 minutes later, it was set.And doand gave it a good mix.Then added to the rice cereal...... yummm.Gave it a good mix, And then I poured it into a parchment paper lined 9X5 bread pan.A nice even layer, popped into the freezer.15 minutes later, it was set.And doAnd then I poured it into a parchment paper lined 9X5 bread pan.A nice even layer, popped into the freezer.15 minutes later, it was set.And doAnd done.

Ingredients: 2 1/2 cups raw cashews 1/2 cup raw cacao powder or raw nibs 2 - 5 drops liquid stevia to taste 1/2 cup coconut oil 1 teaspoon pure vanilla extract 2 TBSP lemon juice 1/8 teaspoon sea salt 3/4 cup water (add 1 - 3 tsp more if blender can not blend all ingredients) Instructions: Throw all ingredients into your high - speed blender and blend,... Read More»

Now mix the melted coconut oil along with the brown rice syrup, the vanilla essence, coarse sea salt into the mixture and blend well.

Put them into the food processor and blend them with the melted coconut oil, maple syrup, lemon zest and vanilla essence.

Then, into the eggs, whisk in the pumpkin puree, honey, melted coconut oil, coconut milk and vanilla extract (I recommend doing it in that order — that way if your coconut oil is a little hot if you've just melted it, it will not cook and curdle the eggs!).