In a small microwavable bowl,
combine the honey and coconut oil and heat for about 40 seconds, until the coconut oil is mostly melted.
In a small microwaveable bowl,
combine honey and coconut oil, and heat for 40 seconds.
Not exact matches
With an electric mixer whip on high the
coconut oil and honey or maple syrup until
combined.
In a separate bowl,
combine raisins,
coconut oil,
honey and applesauce, beating until smooth.
Combine honey, maple syrup,
coconut milk,
coconut oil, egg, vanilla extract,
and greek yogurt in a medium bowl.
In a small saucepan,
combine brown rice syrup,
honey,
and coconut oil.
Stream in
coconut oil and honey and process until
combined.
Meanwhile, make skillet granola:
combine old - fashioned oats with sliced almonds, chia seeds, sunflower seeds,
coconut oil and honey and cook it in a skillet for about 5 minutes, stirring often.
In a small saucepan over low heat,
combine the ghee /
coconut oil, chocolate,
and honey / maple syrup.
For the filling,
combine raspberries,
coconut flour,
coconut oil,
honey,
and vanilla in a food processor
and blend until smooth.
In a small bowl
combine your 1 TBS melted
coconut oil, vanilla, 2 TBS
honey,
and your lemon juice.
In a medium bowl
combine your arrowroot
and coconut flour along with your
honey, salt,
coconut oil, baking soda
and cream of tartar.
In a small saucepan,
combine the maple syrup (or
honey)
and coconut oil and bring to a simmer over low heat.
In the bowl of an electric mixer, add
coconut oil,
honey / maple syrup, vanilla, egg; mix on medium - low until smooth
and well
combined.
In a smaller mixing bowl,
combine the almond milk,
honey, egg, 2 tablespoons
coconut oil,
and vanilla.
Add in the eggs, vanilla,
honey, apple cider vinegar,
coconut oil, 2 bananas
and shredded
coconut and using an electric mixer blend until well
combined
Combine coconut oil, almond butter,
honey, vanilla,
and egg in a medium bowl.
Whole grain toasted oat cereal, chopped nuts, peanut butter,
coconut oil,
and honey combine for no - bake breakfast bars that also make a tasty snack!
In a large mixing bowl, whisk the
coconut oil, pumpkin,
honey, vanilla, cinnamon
and pumpkin pie spice until well
combined and smooth.
Combine the sweet potato puree,
honey -LCB- reserve 2 tablespoons -RCB-,
coconut oil, cinnamon, cardamom
and vanilla in a large bowl; whisk well.
Pour the tahini /
honey /
coconut oil mixture into the bowl
and stir with a spatula to
combine (or use your hands) until the dry
and wet ingredients are well incorporated.
combine the melted
coconut oil,
honey, lime juice
and cilantro, blend
and place in a small dipping bowl.
Melt 4 tablespoons ghee or
coconut oil with 4 tablespoons of
honey on a double boiler,
combine well
and keep warm.
Add the melted
coconut oil, eggs,
honey and vanilla,
and mix to
combine well.
In a small pot,
combine brown sugar,
honey, vanilla
and almond extracts,
and coconut oil.
In a small bowl,
combine almond flour, arrowroot starch,
coconut flour, salt,
honey and coconut oil or palm shortening.
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!!!
Combine the egg yolks, milk,
honey and coconut oil; stir into dry ingredients just until moistened.
In a large bowl
combine oats, cranberries, almonds, walnuts, chia seeds,
coconut sugar
and top with
coconut oil,
honey and vanilla extract.
In a separate, microwave - safe bowl,
combine the
honey, cocoa powder,
and coconut oil and microwave for about 15 seconds, until the
honey is thin
and the
coconut oil has mostly melted.
Combine coconut oil,
honey and vanilla in a small bowl,
and then stir into nut mixture until well
combined.
In a saucepan on the stove, melt together the
honey,
coconut oil, cinnamon,
and vanilla, stirring occasionally, until
combined.
• In a medium bowl, mix the chicken with the salt
and arrowroot powder until evenly coated • In a large skillet or wok heat the sesame
and coconut oil over high heat • Pan fry the chicken until all sides are brown
and the chicken is fully cooked • Set the chicken aside • Put the vegetables in the skillet
and cook on high heat for 4 - 5 minutes stirring constantly • Add the cashews
and chilies
and lower heat to medium
and continue to cook until vegetables are tender but crisp • Return the chicken to the skillet • In a separate bowl
combine the vinegar,
honey and coconut aminos • Pour over the cashew chicken
and remove from heat
In a medium saucepan over medium heat,
combine the
honey, cocoa
and coconut oil.
In small bowl
combine virgin
coconut oil, organic
coconut flour, organic
honey and mashed banana.
In a blender or food processor fitted with the steel blade, place the milk, melted
coconut oil, eggs
and honey,
and pulse to
combine.
Combine eggs, carrots,
honey,
coconut oil,
and apple cider vinegar in medium bowl.
I sub
coconut oil for the grapeseed (often using half applesauce
and half
oil)
and either
honey or date syrup (
combine 1 c dates with 1 c water, leave overnight
and blend) for the agave syrup.
Add the
honey and coconut oil,
and combine using a large fork.
In a saucepan over medium - low heat
combine coconut oil, salt, cocoa powder,
and honey.
In a large bowl,
combine pumpkin, egg yolks, applesauce,
coconut oil,
honey,
and vanilla.
In a medium bowl
combine the shredded
coconut,
honey,
coconut oil,
coconut flour
and a generous pinch of sea salt.
In a mixing bowl
combine the bananas, eggs,
coconut oil,
honey and vanilla extract
and mix until the bananas are mashed into a puree.
heat the
coconut oil and honey until melted, add the spices
and stir to
combine.
Method:
Combine coconut flour,
coconut oil,
honey, bicarb, eggs
and milk in a bowl.
Then, fold in the nut butter, melted
coconut oil,
honey,
and egg until well
combined.
Add melted
coconut oil, applesauce, almond milk,
honey and vanilla
and mix until
combined.
In a medium mixing bowl,
combine your carrot,
honey (or maple syrup), vanilla, melted butter /
coconut oil, applesauce
and eggs.
Combined egg white, oats, nuts,
coconut shavings,
honey,
coconut oil, sunflower seeds, brown sugar, salt
and cinnamon in a large bowl
and toss till everything is evenly dispersed.
In a medium pot set over low heat,
combine the peanut butter,
honey,
and 1/2 cup
coconut oil.