Sentences with phrase «coconut puree into»

Pour the peach and coconut puree into a medium saucepan and cook on the stove over medium heat.

Coconut OIL is JUST the oil that is extracted from the meat, and coconut BUTTER is the whole meat of the coconut pureed into a creamy butter, so I think that was the problem!

Not exact matches

When the dates are soft place them (including the melted coconut oil, grated ginger and apple puree) into a blender with the raw cacao powder and blend until the mix is totally smooth.

Next add the dates, coconut oil and apple puree into a sauce pan and allow them to simmer for five minutes, until the dates are nice and soft

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).

The stew is all made in one pot, so you sautee the puree, vinegar, garlic and spices in the pot, let it heat, and then add the coconut milk, tomatoes, aubergine and sweet potato into the same pot.

Just throw a bunch of raw (with skin) almonds into your food processor with a bit of coconut or almond oil and puree until it's to the consistency you want.

In the spirit of warm, comforting foods making their way into Fall days, gingerbread spices, pumpkin puree, sweet potato, and coconut flour totally hit the spot.

Next pour the coconut milk into each popsicle mold, over the firmed up strawberry puree.

I poured the pureed soup back into the saucepan, added a couple tablespoons of canned coconut milk, and stirred it in the soup before serving.

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

In place of sugar and flour, I boiled parsnip cubes with coconut milk and almond milk and used an immersion blender to puree the mixture into a sweet and creamy base.

It also has shredded coconut and crushed macadamia mixed into the mango puree on top, for a little texture and crunch.

1 1/4 cup of oats 1/2 cup of ground almonds 1/2 cup of pumpkin puree 2 tablespoon of coconut oil — melted 3 tablespoons of runny almond butter 5 tablespoons of maple syrup or agave nectar 1 tablespoon of milled flaxseeds + 3 tablespoons of water 1/2 teaspoon of baking soda 1/2 teaspoon of bicarbonate of soda 1/2 teaspoon of cinnamon powder 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg a pinch of sea salt 50gr of Mia Cranberry Chocolate chopped into small pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, chopped

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.

Grind the fried ingredients with grated fresh coconut, khus khus, fried gram, coriander leaves and make it into a smooth puree.

I don't see what is to be done with the coconut oil - does it go in with the pumping puree mixture or melted into the chocolate?

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

Since this product is organic it does not contain emulsifiers or other chemical additives, the organic pureed coconut flesh and oil may solidify into a crumbly texture in storage temperatures below 75F.

Freshly made from whole coconut flesh (not just the oil) and puree'd into a rich and thick spread.

The next day chop your mango, throw some of it into the food processor to puree, and quickly whip up your vanilla coconut cream.

You can try making the recipe as I have it written, then divide it into smaller batches and add your protein powder and then experiment with adding puree or coconut oil and see which one turns out best!

Pour the pureed soup back into the pot and stir in the allspice, pinch of cloves and coconut milk.

Put them into your preheating oven, this is so your coconut oil melts and your puree warms.

This Coconut Creamed Corn is one of my favorite baby food recipes because it works for every stage — it can be pureed for babies without teeth, it can be made into a chunky mash (pictured here) for older babies, and it can be made without pureeing at all for everyone else.

In a pinch, full - fat canned coconut milk makes a great swap for heavy cream in sauces, but I really enjoy pureeing vegetables into my sauces, which helps to thicken them while adding extra flavor and nutrients.

Then drizzle in coconut milk to thin out and puree into a soup consistency.

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

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

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!).

The next morning stir together the yogurt and thickened chia coconut milk mixture and spoon the pudding into bowls or glasses; swirling in raspberry puree and topping with fresh raspberries.

I just pour unsweetened almond milk, blueberries, and a bit of coconut or almond slivers into the blender and let it puree (the boys drink almond milk, but I use cashew milk instead).

1 ripe, but firm avocado, pitted and peeled 1 cup pumpkin puree, chilled 3/4 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1/3 cup sugar 1 13.5 - ounce can coconut milk, chilled 1 tablespoon powdered sugar 1 teaspoon vanilla extract 1 tablespoon coconut butter, such as Nutiva coconut manna (optional) 5 sheets of Graham crackers, crushed into small pieces 4 dessert glasses or small jars

Chop them up into chunks or wedges for sweet potato fries, roast them whole and then stuff them with beans and toppings, mash them with coconut oil and cinnamon, bake them into chips, use sweet potato puree in baked goods, grate them raw over salads, or spread them over your favourite shepherd's pie instead of white potatoes.

Place coconut oil, maple syrup, vanilla, pumpkin puree, salt, and cinnamon in a medium mixing bowl and use an immersion blender to blend the mixture into a smooth consistency (note: if you don't have an immersion blender, blend all the ingredients in a regular blender and then pour into a mixing bowl).

Cut in layer half, put in another 1/2 cup of strawberry puree into the layer, and then frost w strawberry frosting (coconut cream from a can of coconut milk — the cream part; add a teaspoon of vanilla essence, and 1/4 cup strawberry puree, and 1/2 teaspoon of honey).