Mexican inspired chickpea bowl (4 - 6 servings): 2 cans chickpeas 2 cans white (or black) beans 1 large avocado 1 large can corn (organic) 1 large white onion Chives (gressløk) Tahini Spices: salt, pepper, cummin, paprika and turmeric (gurkemeie)
Coconut oil Heat the coconut oil in a pan, and add the chopped white onion.
Not exact matches
Warm a tablespoon of
coconut oil in a pan over a medium
heat, once the pan is hot and the
oil has melted, spoon in a large tablespoon of pancake batter, using a wooden spoon to spread out the mix.
Heat the coconut oil in a large, heavy - bottomed soup pot over medium h
Heat the
coconut oil in a large, heavy - bottomed soup pot over medium
heatheat.
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'm not too sure why the banana turned out mushy but perhaps try frying it on a lower
heat, you may need to add a little
coconut oil if you don't have a non-stick pan.
Add
coconut oil,
coconut milk, honey and vanilla to a saucepan on medium
heat and bring to a slow simmer.
Melt the chocolate on a double boiler with the remaining 1 teaspoon of
coconut oil, mixing often, then remove from the
heat.
Warm a wide cast iron skillet over medium
heat; add about 1 teaspoon
coconut oil and spoon in 1/4 cup batter for each pancake.
Melt the
coconut oil, maple syrup and date syrup in a pan over a gentle
heat.
2 tablespoons peanut or vegetable
oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light
coconut milk 1/2 cup of Peanut Butter & Company» sThe
Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
Add
coconut oil and let it melt and
heat up for about 30 seconds.
Heat half a teaspoon of
coconut oil in a pan, then spoon in large spoonfuls of pancake batter.
Warm the
coconut oil / ghee in a medium saucepan over medium
heat.
Make the sticky ginger sauce by adding
coconut milk,
coconut oil,
coconut sugar, salt and ginger to a sauce pan and
heating until it reaches a rolling boil.
Add a teaspoon of
coconut oil to a non-stick frying pan on medium
heat, wait until it's hot and then use a large spoon to dollop the fritters into the pan and flat them out into rounds (depending on the size of the pan, you should be able to fit between three and five of them each time).
Melt the
coconut oil, cashew butter and maple syrup on a low
heat, then stir in the cacao powder and buckwheat flour, mixing until a dough forms.
Warm 1 tablespoon
coconut oil in a medium saucepan over medium
heat, add millet, stir to coat.
Hi Claire, perhaps the cacao powder,
coconut oil, almond butter and maple syrup didn't melt completely when you were
heating it.
Heat the coconut oil and maple syrup over a low heat until mel
Heat the
coconut oil and maple syrup over a low
heat until mel
heat until melted.
Warm 2 tablespoons of
coconut oil in a large saute pan over medium
heat.
Warm the
coconut oil in a medium pan over medium
heat.
Remove from
heat and whisk in
coconut oil, vanilla extract and miso paste, until smooth and well combined.
To make the base, melt the
coconut oil over a low
heat then mix in the
coconut flour, oat flour, maple syrup and salt until a dough forms.
Warm
coconut oil in a large frying pan over medium
heat.
Warm
coconut oil in a large pot over medium high
heat.
Heat 2 - 3 tablespoons coconut oil in a medium pan on medium h
Heat 2 - 3 tablespoons
coconut oil in a medium pan on medium
heatheat.
Warm the remaining 1 tablespoon
coconut oil in a medium pan over medium
heat.
Place a frying pan over a medium
heat and add a tablespoon of
coconut oil.
Put the pan back on a medium
heat and add a little
coconut oil or butter.
While the mixture sits,
heat up a non-stick frying pan and grease it with a little
coconut oil.
Melt the peanut butter and
coconut oil together in a double boiler set over medium
heat.
Melt together, over low
heat, equal parts cacao butter and
coconut oil.
Melt the
coconut oil in a saucepan over a very low
heat.
Place the
coconut oil, cacao powder, salt and maple syrup in a small pan over low
heat and stir until smooth and well combined.
Melt the chocolate and
coconut oil in a double boiler over medium - low
heat or place a glass bowl on top saucepan of simmering water.
Heat 1 tsp coconut oil into a cast iron skillet over medium heat, and add 1/4 cup of the batter into the skil
Heat 1 tsp
coconut oil into a cast iron skillet over medium
heat, and add 1/4 cup of the batter into the skil
heat, and add 1/4 cup of the batter into the skillet.
Recipe looks simple and really tasty but I would swap olive
oil for
coconut oil so it's not being
heated and altered.
In a medium size pan on medium
heat add the butter and
coconut oil.
Meanwhile, warm
coconut oil in a pan over medium
heat and add onions.
Brush large nonstick skillet generously with
coconut oil;
heat over medium
heat.
Heat 1/4 cup of water, agave nectar, and
coconut oil in a saute pan.
In a large, deep skillet,
heat the
coconut oil or ghee until hot.
In the same skillet,
heat the
coconut oil over medium
heat.
Heat the coconut oil over med - hi heat in a medium sized cast iron or other ovenproof skillet * See
Heat the
coconut oil over med - hi
heat in a medium sized cast iron or other ovenproof skillet * See
heat in a medium sized cast iron or other ovenproof skillet * See Note
NOTE: Because the
coconut oil will harden, you will have to
heat the mixture each time you want to use it.
In a large frying pan over medium
heat, add 1 tbsp olive
oil or
coconut oil.
If you're concerned that your berries may be really frozen, you can leave them out for a while to defrost first, or
heat them gently on your stovetop before trying to mix them with the
coconut oil.
In a large pan, warm the
coconut oil over medium
heat and add onions, fennel and carrots.
To prepare the chocolate, just melt the chocolate and
coconut oil in a small saucepan over low
heat, stirring consistently.
Pre-
heat a large fry pan on medium - high
heat with 1 tbsp
coconut oil.