Sentences with phrase «coconut oil or butter until»

Not exact matches

Put all the ingredients into the food processor - the dates, almond butter, cacao powder, cacao butter (or coconut oil), and fine sea salt, and process it until a sticky smooth paste forms.

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!

Using a pastry cutter, cut in the butter or coconut oil until the chunks of dough are the size of peas.

Beat granulated sugar and coconut oil (or butter) in a large mixing bowl with an electric mixer on medium speed until combined.

Make the caramel: Add dates, almond butter, maple syrup, vanilla, salt and coconut oil to a food processor and blend until smooth, this may take a minute or two depending on the power of your machine.

Place almond butter and coconut oil in a microwave - safe bowl and cook on high in the microwave for about 30 seconds or until oil is melted.

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

5 tbsp melted vegan butter / coconut oil (just melt it by putting the butter in a microwave - safe bowl and nuking it for 30 seconds or until you can see that it's mostly melted)

In a small bowl, mix peanut butter and coconut oil and place in microwave for 30 seconds, or until melted.

Puree the dates, maple syrup, melted butter / coconut oil, eggs, vanilla, and salt in a food processor or blender until smooth.

In an electric mixing bowl combine the almond flour, eggs, lemon juice, baking soda, mustard, paprika, melted butter (or coconut oil) and almond milk, blend until well combined

Place all the ingredients, except the coconut oil or butter if using, into a food processor and combine until smooth.

Mix crumbs with butter or coconut oil until well combined.

Cook the minced onions with the coconut oil and / or butter gently over low heat until tender; do not brown.

To make the topping melt coconut oil and cacao butter, add cacao powder and stir until there is no lumps... Drizzle on top of slice and set in the fridge or freezer.

Cream the vegan butter or coconut oil with the brown sugar in an electric mixer until lighter in color and texture.

All this recipes requires is roasting whole sweet potatoes in the oven until tender, mashing their innards with a little sour cream (optional, but it really gives them a great creamy flavor - some butter or coconut oil could take its place) and spice (again, optional, but some cinnamon and nutmeg is awesome here).

Using a stand mixer or electric hand mixer, mix together the butter (or palm shortening), coconut oil, honey, vanilla and cinnamon until smooth and creamy.

Cream together the coconut oil, almond butter, granulated sugar (or xylitol) and brown sugar until well blended.

In another large mixing bowl, stir together the oat flour, oats, brown sugar, melted butter or coconut oil and salt until well combined.

In a small microwave - safe bowl, heat the peanut butter and coconut oil until completely melted (a minute or so).

Spray baking sheet or grease with butter or coconut oil, lay sweet potatoes down, sprinkle with salt, and bake until crispy

As I mentioned last week in my King Arthur Flour recap, you want to cut half of your COLD fat into small pieces (generally butter and / or lard, though Nikki told me she's had success with coconut oil when it's solid), then work into the flour with your hands until the mixture looks like cornmeal.

Once the cashews have been soaked, place them in your blender or food processor together with some filtered water and melted coconut oil, and then blend well until you get a thick and creamy cashew butter.

Paste over a little coconut oil or vegan butter over the crust and bake for a few more minutes until the crust is golden.

In a food processor or high powered blender combine date paste, almond butter and coconut oil and blend until it starts to come together, add water until it is smooth but still quite thick.

Add the coconut oil and peanut butter and use a pastry cutter or your fingers to work it into the flour until very crumbly and thoroughly distributed.

From that you can make coconut milk by blending it with water and straining it, or coconut butter (which is quite like coconut oil but nicer) by food processing it until creamy.

Form into little patties, and pan-fry in a bit of clarified butter or coconut oil over medium heat, flipping once along the way until both sides are golden brown and the patties are cooked through.

Flat over-risen dough can always be eaten with extra butter or fresh hummus... or when all else fails, dice it up, coat it in coconut oil and bake them until they turn into lovely croutons!

If you minimize the water in this recipe (using only as much as you need to blend it smoothly) and perhaps blend in a little extra coconut butter or some coconut oil, then refrigerate it until it's thickened, it'd make a nice creamy dessert topping!

Slowly add the melted cacao butter or coconut oil with the motor running until it's fully incorporated.

Melt the cacao butter and coconut oil in a double - boiler or bain marie over medium heat until just melted.

• Add the coconut oil (or butter), yogurt, vanilla extract, salt and stir until all are well combined.

In a large bowl, beat butter, coconut oil, and eggs together until smooth, using a whisk or electric mixer.

1) Heat the butter / ghee or coconut oil in a cast iron pan and stir fry the mushrooms (in batches so it doesn't get soggy) until browned.

Place the ground almonds or almond butter, maple syrup, coconut oil, almond milk, vanilla, and pinches of salt in your blender, and whiz until smooth.

For the frosting, first combine coconut oil and almond butter until smooth, or as close to possible.

Combine all of the ingredients except the almond flour and butter or coconut oil in a medium bowl and whisk until thoroughly combined.

-- Cut 2 butternut squash in half, length-wise, peel, and scoop out the seeds — Put some coconut oil (or they say butter) and salt and pepper in the cavities and bake at 350 * f for ~ 1hr20, until tender.

In the bowl of an electric mixer cream the butter (or coconut oil) and 1 cup sugar for at least 3 minutes, until light and fluffy.

Beat the melted coconut oil / butter, coconut sugar, almond / coconut milk, vanilla, and eggs for about 2 minutes or until well mixed and fluffy.

In a small saucepan, combine coconut oil, maple syrup or honey, and peanut butter, and heat over a low heat for about 5 minutes, until everything is warmed and melted.

Add remaining ingredients except coconut oil (or butter); blend until smooth.

Melt beeswax, shea butter and coconut oil in a double boiler or small glass bowl over a small pot of boiling water, stirring constantly until melted.

Thinly slice onions and cook in the skillet with coconut oil or butter if needed until soft and add to pot.

Using a small immersion blender or even a fork to mash, mix the infused coconut oil with the shea butter and arrowroot or zinc oxide if using until it forms a thick paste.

Add the softened butter or coconut oil (or a mix of both) and stir well by hand until mixed.

Place in chicken in a large skillet with butter or coconut oil and cook on medium heat for 5 - 7 minutes or until mostly white.

Pulse dry ingredients in food processor with cold butter (or ghee, coconut oil, natural lard, or a 50/50 combination of these) until crumbly.