Sentences with phrase «coconut oil crust»

Almost raw banoffee pie jars (GF) Almost raw crunchy caramel slice (GF) Apple cinnamon galette Banana cream tartlets Banoffee pie Blackberry pie Caramel apple crumb pie Cherry crumb pie Chocolate hazelnut tartlets (GF) Chocolate - hazelnut tart with maple ganache (GF) Chocolate mousse pie with peanut butter whip + pretzel crust Chocolate oatmeal tartlets (GF) Chocolate pumpkin tart Ginger + pumpkin tart with maple - pecan crust Holiday nog pie with coconut + gingersnap crust Hot fudge peanut butter pie Mini pumpkin pies No bake chocolate - raspberry tart (GF) No bake orange cream tartlets with mixed berries Peach cardamom pie with coconut oil crust Peach galette Pumpkin cream cheese galette Pumpkin hand pies Raw berry tart (GF) Raw caramel apple pie (GF) Raw nectarine and cardamom cream tart (GF) Raw pumpkin pie (GF) Raw salted caramel banana cream pie jars (GF) Single serving deep dish apple pie Two bite blackberry jam pies Whole grain caramel apple hand pies

If this is anything like the coconut oil crust, I can guarantee that this yogurt is on point and will work every time.

-LSB-...] cup chilled non-dairy butter (I used Earth Balance this time — I want to experiment with a coconut oil crust in the future!

A coconut oil crust with whole grain flour, however, seems totally worth the fuss!

And another big thank you because you came up with a recipe for a bad ass coconut oil crust.

She settled on making lovely little vegan hand - pies with apple and a coconut oil crust from Oh LadyCakes, which I'm dying to get my hands on.

Not exact matches

for the crust (gluten free and vegan)(makes one large pizza crust) 1/3 cup plus 4 tablespoon almond milk — divided 1/2 teaspoon coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional)

for the crust 2 1/2 cups sunflower seeds 2 tablespoons hemp seeds — optional 12 fresh medjool dates — pitted 2 tablespoons coconut oil 1/2 teaspoon sea salt

The hemp seed granola and toasted coconut that, along with the coconut oil, formed a thick crust to the bottom of the bowl.

3 medium striped beets 1 pie crust recipe (this one is from my book and it has quinoa flour and almond flour) 2 tablespoons olive oil 1 medium yellow onion, peeled and sliced 1/2 teaspoon fine sea salt 2 eggs 1/2 cup (125 ml) whole milk 1/2 cup (125 ml) unsweetened coconut milk 2 tablespoons finely grated parmesan 1 tablespoon cornstarch 2 ounces (60 g) goat cheese, crumbled

For the no - bake crust, I stirred together melted coconut oil and crumbled graham crackers until the mixture felt like wet sand.

But if you really want to make it free of refined sugar, you can omit the Oreo - based crust and use the following recipe for a 9 - inch fluted tart pan: 1 1/2 cups almond flour, 1/3 cup unsweetened cocoa powder, 1/4 cup raw agave syrup or coconut sugar, 3 tablespoons coconut oil, and 1/4 tsp sea salt.

Also, i substituted coconut oil for canola oil in the almond press - in crust.

Press completed crust onto bottom of greased, with coconut oil or coconut butter, 9 1/2 inch springform pan.

Meanwhile... Make the crust: — Mix together almond and cashew meal (or whatever you have) with a mix of honey and coconut oil (or you can just do one or the other or butter — I like the mix because then it's sweet but not too sweet) until it is a sticky dough consistency — Press into the pie pan and chill until you're ready for it — Pour in the hot blueberry mixture — stir in some fresh blueberries for fun!

To make the graham crust combine the crushed graham crackers, melted coconut oil (or butter), along with the dash of cinnamon and coconut or brown sugar in a bowl and mix throughly, coating all the crumbs.

Appetizers Sundried Tomato Hummus from Robyn of Add a Pinch Melon & Prosicutto Balls from Paula of bell» alimento Bruschetta from Sheila of Eat2gather Jalapeno Poppers from Ali of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie of Mom's Cooking Club Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes from Bev of Bev Cooks Lemon Cream Soda from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen Italian Basil Sparkling Lemonade from Marly of Namely Marly Italian Sodas from Laura of Real Mom Kitchen Cafe Mocha Punch from Amy of She Wears Many Hats Salads Italian Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks Grilled Romaine Caesar Salad from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa of With Style & Grace Entrees Chicken Cacciatore from Meagan of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle in Cream Sauce from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny of Picky Palate Italian Cream Cake from Deborah of Taste and Tell Panna cotta from Leslie of The hungry housewife Fortune Cookies from Shari of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook

I used coconut oil in the crust for a...

Made with an almond flour crust, heart healthy coconut oil, and sweetened with pure maple syrup, this healthier dessert looks and tastes just as good as the original!

The crust is made by blending up Enjoy Life's vanilla honey graham crunchy cookies and mixing it with a little bit of coconut oil.

Made without any eggs or butter, check out these vegan meyer lemon bars that start with a lemon curd base, thickened with coconut milk, seated on a coconut oil shortbread crust.

Interesting on the crust and the coconut custard, maybe the oil in the coconut burns at a lower temperature than the animal fat in the cream and eggs and thus it tastes a bit off?

Prepare your crust and press it into the bottom of a lightly coconut oiled 6 - inch spring form pan (I'm sure a regular pie plate works too — or an 8 - inch glass dish — whatever you have on hand).

Soaked cashews, coconut cream, refined coconut oil (no coconut flavor), lemon juice and zest and pure maple syrup are blended up and poured over the crust.

This is because I substituted coconut oil for the shortening in my tried - and - true pie crust recipe (since I didn't want to go to the market).

Add cold coconut oil, and pulse until small balls of the coconut oil remain (as if you were making a pie crust!).

Coconut oil would be my first recommendation — it's flavorless but still a solid fat, which is what you want here — something you can cut into the flour, like you'd do with a pie crust.

I want to try it next time with this crust (maybe subbing coconut oil for the butter to make it -LSB-...]

If vegan, make the crust using refined coconut oil instead of ghee.

This crust is not a typical flaky and buttery crust, but a more crumbly one with tahini and coconut oil as the «buttery» ingredients.

also replaced butter with coconut oil for dairy free version, both crust and lemon curd.

I used a combo of ground flax, almond flour, cinnamon, coconut oil, and water for this crust.

gluten - free crust (water, tapioca starch, brown rice flour, white whole grain sorghum flour, potatostarch, olive oil, cane sugar, milled flax seed, yeast, psyllium, sea salt, xanthan gum), tomato basil sauce (water, tomato paste, olive oil, onions, basil, salt, garlic, xanthangum, spices), Daiya mild mozzarella style shred (filteredwater, tapioca starch, non-gmo expeller pressed canolaand / or non-GMO expeller pressed safflower oil, coconut oil, pea protein isolate, salt, inactive yeast, vegan naturalflavours, vegetable glycerin, xanthan gum, lactic acid (vegan), titanium dioxide (a naturally occurring mineral), yeast extract), tomato, basil.

Make crust by whisking together the olive oil, coconut sugar, vanilla and sea salt.

For the crust: Combine the cream cheese and coconut oil, blending until smooth.

So here, I'm dipping these pretty flower - shaped rings, in a maple - chipotle - spiced coconut oil sauce, then I press them on both sides into black and white sesame seeds, and roast them until they get a crispy sesame crust, and are perfectly soft and creamy on the inside.

I used coconut oil this time but I'm going to try butter in my next batch which may give it even more of a traditional pie crust flavor.

I added some peanut butter to the crust, but you can use any other ground nut instead or even skip this ingredient and add more coconut oil.

For the crust: 3/4 cup (90 g) whole wheat pastry flour 1/4 cup (35 g) raw cashews Pinch fine sea salt 2 tablespoons (42 g) raw agave nectar or (30 ml) pure maple syrup 2 to 3 tablespoons (28 to 42 g) coconut oil, melted Nonstick cooking spray

I've made this pie crust a number of ways (with solid coconut oil, cold water instead of ice water, room temperature flour, etc.) and yes, the method drastically changes the end result.

The pie crust will work with either melted or unmelted coconut oil.

Make the crust: add the the oat flour, molasses and coconut oil into a bowl and mix until evenly combined.

If you look around the internet for coconut oil pie crust recipes, you'll notice they all incorporate coconut oil akin to how one would incorporate butter: while it's hard and cold, and with a pastry cutter or two knives.

All you need to make this gluten - free crust is almond flour, coconut oil, an egg, and salt.

-LSB-...] used the recipe for coconut oil pie crust from Oh, Ladycakes.

I used coconut oil instead of ghee for the crust.

Step # 4: For the crust begin by mixing chia seeds, coconut oil, salt, vanilla, almond butter, stevia and coconut butter.

* I've also been working on a (coconut oil - based) vegan butter substitute of my own, but unfortunately I've been unsuccessful in developing a recipe that works in pie crusts.

I substituted coconut oil for ghee for the crust and baked 60 min.

So the second time around I went with a plain old coconut oil pie crust.