Spread the remaining frosting all over the cake; top with the remaining 1
cup toasted coconut.
1 tube crescent rolls (8) 4 mini Almond Joy candy bars, cut in half to make 8 pieces 1/4 cup milk chocolate chips 1/4
cup toasted coconut
1 cup cashews 1 (400 ml / 14 - ounce) can full - fat coconut milk 2 - 3 tbsp organic honey (or maple syrup to keep it vegan) 1 tsp vanilla powder 2/3 cup dried dates, chopped into small pieces 1/2
cup toasted coconut flakes
1 cup spelt flour 1/2 tsp fine sea salt 3/4 tsp baking powder 1/2 tsp ground cinnamon 1/4 cup unrefined coconut oil, softened 1/2 cup coconut milk fat 2/3 cup muscovado sugar 1 tsp pure vanilla extract 1 flax egg 3/4 cup coarsely ground rolled oats 1/2
cup toasted coconut shavings 1/3 cup chopped dark chocolate
1/4 Cup Natural Creamy Peanut Butter 1/4 Cup Coconut Oil 1 Tablespoon Braggs Liquid Aminos 1 Teaspoon Apple Cider Vinegar 4 Cups Corn or Rice Cereal Squares 1/3
Cup Toasted Coconut Shreds or Flakes 1/2 Cup Oat Flour 1/4 Cup Tapioca Starch 2 Tablespoons Nutritional Yeast
Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax seed in 3 tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4
cup toasted coconut flakes (45 g) 1/2 cup almonds / hazelnuts, chopped (75 g) 1/2 cup chopped pistachio (50 g) hold back 1/3 of it to top with 1/2 cup cranberries (50 g) 2 tbsp sesame seeds / poppy seeds Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2 cup white chocolate (50 g) if vegan use a vegan chocolate or leave out 1 tsp coconut oil A generous pinch of flaky sea salt
8 cups popped organic popcorn, warm 3 tablespoons butter 2 teaspoons curry powder or hot curry powder 1/2 teaspoon kosher salt 1/2 teaspoon sugar 1/2
cup toasted coconut, golden raisins and / or sliced almonds, optional
WHOLE GRAINS RICE QUICK COOK Coconut Jasmine Rice With Mint INGREDIENTS 1/2 Cup Water 1 Cup Coconut Milk 1 Teaspoon salt 1 Cup Village Harvest Jasmine or Organic Jasmine Rice 1/4 Cup Fresh Mint, chopped fine 1/2
Cup Toasted Coconut Flakes INSTRUCTIONS In a quart pan, -LSB-...]
Blueberry Mini Muffin Crunch Ingredients: 1 box of Little Debbie Blueberry Mini Muffins, 5 bags 1/3
cup toasted coconut 1/3 cup sliced almonds, toasted optional 1/2 cup fresh blueberries Directions: Preheat oven to 300 degrees and line a baking sheet with parchment paper.
PIE FILLING: 2 cups heavy cream, whipped and divided 3 tbsp sugar 1 tsp vanilla extract 1 3.4 oz box instant vanilla pudding 1 cup cold 2 % milk 8 oz cream cheese (room temperature) 14 oz sweetened condensed milk 4 - 5 ripe bananas 1/2
cup toasted coconut or sliced almonds
Not exact matches
Ingredients: 100 grams (1
cup) whole oats 25 grams (1/4
cup)
toasted pumpkin seeds 25 grams (1/4
cup)
toasted almonds, coarsely chopped 25 grams (1/4
cup) shredded
coconut 50 grams dark chocolate, finely chopped (optional) Pinch of salt 80 grams smooth peanut butter 100 grams of honey or date syrup 1/2 tsp.
If you're planning to add
toasted coconut as decoration - place 1/3
cup in an even layer on a cookie sheet.
I made these tonight replacing 1/2
cup of the oats with a mixture of
toasted coconut and
toasted wheat germ.
Once your spices are nicely
toasted and fragrant, add 1 teaspoon salt, 1 tablespoon lemon juice, 1
cup tomato paste, 1 and 1/4
cups coconut milk, and the rest of your ghee.
for the cake: ○ 3/4
cup brown rice flour ○ 1/4
cup hazelnut meal (ground from whole
toasted and shelled hazelnuts) ○ 2 tbsp arrowroot powder ○ 1/4 tsp salt ○ 1 1/2 tsp baking powder ○ 3/4
cup granulated sugar ○ 1/4
cup coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1 tsp vanilla extract ○ 1/2
cup unsweetened almond milk ○ * 1
cup fresh blackberries *
1
cup sweetened shredded
coconut, preferably
toasted (or an equal amount of moist, plump dried fruit, such as currants,
Toast the remaining one
cup of
coconut in a heavy bottomed skilled over medium - low heat.
Reserve the other 1/3
cup of
toasted coconut for garnishing the pie.
Add spoonfuls of the pear mixture to the cookie
cups and top with a dollop of
coconut cream and a sprinkle of
toasted coconut.
1 1/4
cups of All - Purpose Flour (King Arthur Flour is preferred) 1
cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1
cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3
cup of unsweetened applesauce 1/2
cup of light brown sugar 1 teaspoon vanilla extract 2
cups of shredded carrots (I used organic) 1/2
cup of
toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it
coconut Optional toppings: Raisins,
Coconut, Nuts (walnuts or almonds) or just leave it
Coconut, Nuts (walnuts or almonds) or just leave it plain.
Topping 1 pint (2
cups) heavy whipping cream 1/2
cup granulated sugar 1 tablespoon
coconut rum Flaked
coconut,
toasted (garnish)
1 and 1/4
cup of almond milk (I used
toasted coconut unsweetened milk)-- cashew,
coconut or whatever you use I scoop of Vega One
coconut almond flavored nutritional shake powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful of baby spinach leaves 1 tablespoon of Justin's maple almond butter 1 teaspoon of raw cacao nibs 1 teaspoon of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon of
coconut flakes plus more for garnishing
SESAME GARLIC SAUCE INGREDIENTS: 1/4
cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup /
coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons
toasted sesame oil (I used a hot -
toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4
cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons
coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!)
Toast 1/2
cup shredded unsweetened
coconut in medium skillet over medium heat, shaking pan frequently, until golden brown, 2 to 3 minutes.
• 5 gala apples • 2/3
cup instant oats (I used instant
toasted oats) • 1/8
cup dried blueberry (or naturally dried fruit of your choice) • 1/2
cup raw walnut halves • 2 tbsp Kelapo
coconut oil • 1/8
cup raw, organic honey • 1 tbsp cinnamon • lemon wedge (NOT for the recipe)
Ingredients: 3/4
cup all purpose flour 1/2
cup coconut flour 1 1/2 tablespoons light brown sugar 2 1/2 teaspoons baking powder 1 teaspoon salt 1 egg, lightly beaten 1 1/2
cups milk 2 tablespoons unsalted butter, melted and cooled (plus more for the skillet) 1 teaspoon vanilla extract 1
cup fresh or frozen blueberries ** 1/3
cup unsweetened and
toasted coconut flakes
What's in it: 1
cup steal cut oats 1/2
cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2
cups water 1/2
cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds,
toasted or candied pecans, slivered almonds, roasted
coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
Otherwise, just slice down the middle, and place 1/2
cup yogurt in the potato, with two tablespoons of
toasted coconut, and 2 tablespoons of pomegranate arils.
Vanilla Protein Powder (optional) 1 1/2
Cup shredded
coconut — pan or oven
toasted 1 frozen banana sliced 2 Cups Fresh Blueberries Instructions Combine all ingredients except blueberries in a blender.
What's in it: For the french
toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5
cups cubes)-- 4 large eggs — 1 1/2
cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon
coconut oil For the topping --- 1/3
cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
Place 1 1/2
cups of the
toasted coconut in a large food processor and process until a smooth, creamy,
coconut butter forms.
To read more about the show and some of the challenges click on this link: Food Network Blog Let's start baking...
Toasted Coconut Key Lime Puffs Yields: 20 - 24 1.5 tbsp puffs For the Choux Ingredients: 1
cup water 1/2
cup unsalted butter 1 tsp sugar 1/2 tsp salt 1
cup all purpose flour, measured then sifted 1/2 tsp vanilla extract 4 eggs Equipment for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper Directions: 1.
I combined a
cup of
toasted pecans, a
cup of
coconut flour, salt, pepper, and a pinch of cayenne in the food processor and processed until a homogenous grainy mixture formed.
Toast 1/2
cup coconut in a nonstick frying pan.
Cinnamon Agave Kissed
Toasted Walnut Pumpkin Cake Servings: 12 - 15 Ingredients For The Pumpkin Cake: 1
cup Fructevia 1
cup MonkSweet 1 & 1/4
cups vegetable oil (may use unsweetened applesauce for half) 8 eggs 2 tsp pure vanilla extract 2
cups pumpkin puree (not pumpkin pie mix) 2 tbsp cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2
cup coconut flour Directions For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick baking spray.
2 eggs 1/2
cup sugar 1/2
cup stevia 1/2
cup coconut oil, melted and slightly cooled 1/2 teaspoon vanilla 1/2 teaspoon
coconut extract 1 1/2
cups all - purpose flour 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 tablespoon lemon juice 1/2
cup soy milk 1/2
cup shredded unsweetened
coconut, lightly
toasted 1/2
cup almonds, chopped 1/2
cup dairy - free mini chocolate chips
1 1/3
cups whole wheat pastry flour 2/3
cup toasted wheat germ 1/2
cup quick oats 1/2
cup unsweetened shredded
coconut 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 3 large bananas, mashed 1/3
cup coconut palm (or brown) sugar 1/3
cup 1 % milk 2 tablespoons almond butter 2 tablespoons ground flax seed 1 tablespoon molasses 1 teaspoon vanilla bean paste
1
cup of old fashioned rolled oats (I use gluten free organic) 2/3
cup of
toasted coconut flakes 1/2
cup of nut butter (almond, peanut — whatever you have on hand) 1/3
cup of agave, maple syrup or honey 1.5 teaspoon vanilla extract 1 tablespoon of protein powder (I used vanilla Designer Whey) 1/4
cup of fiber cereal Chocolate chips (I used dark chips)-- amount is up to you 1/4 to 1/2
cup
* 1/2
cup roasted cashews * 1/4
cup toasted, unsweetened, dried
coconut * 1/2 medium onion, roughly chopped * 1/4
cup canned diced tomatoes * 2 Tablespoons water * 1 teaspoon cayenne * 2 teaspoons ground fennel * 2 teaspoons ground cumin * 1/2 teaspoon fenugreek seeds * 1 Serrano pepper, quartered lengthwise * 1/2 cinnamon stick * 1/2 teaspoon fresh minced ginger * 2 pounds boneless chicken (I used thighs) * 2 Tablespoons oil * 1 can (~ 15 ounces)
coconut milk * Salt and pepper to taste
ingredients PB&J CEREAL FRENCH
TOAST 1/2
cup peanut butter 1/2
cup strawberry jam 8 slices brioche 2 large eggs 2 tablespoons milk (preferably whole) 1/2 teaspoon ground cinnamon 1/4 teaspoon nutmeg Kosher salt (to taste) 3
cups sweetened corn flakes (crushed) 4 tablespoons unsalted butter or
coconut oil
For the salad: 1/2
cup uncooked quinoa 4 - 5
cups shredded red leaf or romaine lettuce 1 mango, finely chopped 1
cup finely chopped pineapple (about 1/4 large pineapple) 1
cup finely chopped jicama 1 avocado, finely chopped 1/2
cup roasted unsalted macadamia nuts, roughly chopped 1/2
cup flaked
coconut,
toasted 2 - 3 green onions, sliced
1
cup fine shredded
coconut, like the one is used to make Macaroons 1
cup toasted and finely chopped pecans 1 good healthy and generous pinch of kosher or sea salt.
You can use any combination you like, but I mixed about 1/2
cup plain low fat granola with 1 - 2 tablespoons each of chopped pecans, chia seeds, dried cranberries, and
toasted coconut.
;) Pecan -
coconut bread pudding from a great book I should use more often: The All - American Dessert Book 2
cups cubed French or Italian bread, including crust, lightly
toasted in the oven — I used brioche 1/2
cup (50g) shredded sweetened
coconut 1/3
cup (37g) coarsely chopped pecans 2 large eggs scant 1/3
cup (55g) packed light brown sugar 2/3
cup (160 ml) whole milk 1/2
cup (120 ml) heavy cream 1/2 teaspoon vanilla extract 1/4
cup (45g) dark chocolate chips heavy cream, to serve Preheat the oven to 180 °C / 350 °F.
What's in it: 1 15 - oz can of pure pumpkin puree 2 tablespoons good quality maple syrup (less if you are watching sugar intake) 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1/2 teaspoon cinnamon 2
cups non-fat greek yogurt (recommend plain but if you need extra sweetness vanilla would work) Toppings: Low fat granola, chia seeds, dried cranberries, chopped nuts,
toasted coconut
Optional Add - Ins:
Toasted pecans, toasted walnuts, toasted sliced almonds, chocolate chips, sprinkles, 1 cup (80 grams) of rolled oats, 2 tablespoons (16 grams) of peanut butter powder, 1/4 cup (30 grams) of sifted cocoa powder or shredded c
Toasted pecans,
toasted walnuts, toasted sliced almonds, chocolate chips, sprinkles, 1 cup (80 grams) of rolled oats, 2 tablespoons (16 grams) of peanut butter powder, 1/4 cup (30 grams) of sifted cocoa powder or shredded c
toasted walnuts,
toasted sliced almonds, chocolate chips, sprinkles, 1 cup (80 grams) of rolled oats, 2 tablespoons (16 grams) of peanut butter powder, 1/4 cup (30 grams) of sifted cocoa powder or shredded c
toasted sliced almonds, chocolate chips, sprinkles, 1
cup (80 grams) of rolled oats, 2 tablespoons (16 grams) of peanut butter powder, 1/4
cup (30 grams) of sifted cocoa powder or shredded
coconut.
3 tablespoons canola oil 1
cup onion, chopped 4 garlic cloves, chopped 1 teaspoon red chile flakes 1/2
cup fresh basil leaves, chopped 2 tablespoons low sodium soy sauce 1 tablespoon fresh lime juice 1 1/2
cups shrimp, peeled and deveined, tails removed 2
cups mango, cubed (preferably unripe) 1/4
cup toasted shredded unsweetened
coconut (I omitted... and not on purpose.
2
cups Oreo cookie crumbs 6 tablespoons butter, melted 6 tablespoons powdered sugar 1 can (14 ounces) sweetened condensed milk 3-3/4
cups coconut 1
cup almond slivers (best if
toasted) 1
cup chocolate chips 1/4
cup whipping cream (we used evaporated milk) 1/2
cup white chocolate chips
1 recipe Vanilla Soft Cookie batter 1/4
cup mini-chocolate chips or dairy - free, allergy - friendly chocolate chips 1/4
cup unsweetened finely shredded
coconut, lightly
toasted 1 teaspoon unsweetened cocoa
Topping 1
cup sweetened flake
coconut 1/2
cup sliced almonds,
toasted 1/4
cup granulated sugar 1/4
cup milk 1 large egg, lightly beaten 1 tablespoon butter, melted 1/4 teaspoon almond extract