Sentences with phrase «dried coconut so»

Now the two main flavors in these cookies are chocolate and dried coconut so choose these two ingredients carefully.

Not exact matches

In terms of nail varnish, I haven't explored any vegan options, but know that nail varnish can be quite drying in all forms, so make sure to give your nails a break from time to time and maybe try rub a little coconut oil on the tips of your fingers before bed?

Though, came out a bit dry and I had to add more liquids so lentils can fully cooked (I used almond milk as I had no more coconut milk).

Coconut flour absorbs a lot of liquid, so that is likely why your brownies came out drier than Ella's.

They've got just six ingredients — dried apricots, porridge oats, desiccated coconut, coconut oil, rice syrup and a pinch of salt — and they're so easy to make.

I love topping them with yoghurt (I use a plain coconut yoghurt), sun - dried tomato pesto, chopped tomatoes, slices of creamy avocado and a sprinkling of chives, but they work with so many things.

Coconut flour is very dry so you wouldn't need as much, but like I said, I don't know the amounts.

The muesli has brown rice crisps, pumpkin and sunflower seeds, and coconut, so it adds a nice texture, plus sweetness from raisins and dried cranberries.

1 large jicama, peeled and cut into strips 1/2 tsp minced garlic 1/4 cup mayonnaise 1/3 cup coconut milk cream (Try So Delicious Culinary Coconut Milk) 1 tsp lemon juice 1 tsp sea salt 1 tsp parsley, chopped ococonut milk cream (Try So Delicious Culinary Coconut Milk) 1 tsp lemon juice 1 tsp sea salt 1 tsp parsley, chopped oCoconut Milk) 1 tsp lemon juice 1 tsp sea salt 1 tsp parsley, chopped or dried

Coconut flour is very dry and absorbs a LOT of moisture so it is most difficult to replace in recipes.

Mine worked with these substitutions - of - necessity: 1 Baked in 5 ″ x 9 ″ glass loaf pan 2 Used parchment paper, not greased pan 3 ran out of coconut oil so it was 3/4 parts coconut oil, 1/4 olive oil 4 Once again, used Trader Joe's almond meal, didn't have blanched alm flour on hand today Yes, as you commented jgentry, it was the perfect blend of almond and coconut flours so as not to be almond flour dry or c - flour sweet.

Coconut flour is really very dry, so I wouldn't recommend making that sub.

This time round, I wanted to use up some of the dried persimmons I had left in the freezer and so I combined them with granola, walnuts, dark chocolate chips, and unsweetened coconut flakes.

1/2 cup So Delicious French Vanilla coconut milk creamer 1/8 cup chia seeds 1/4 teaspoon Saigon cinnamon 8 large kiwi fruit 1 strip dried mango 16 dried goji berries

Love these and I love coconut so much its really good for almost anything I am just so glad I can make these and will make as gifts for family and friends coconut is my nbf I do not know what id do without coconut oil you can use it for any part of your face and body too so skin stays moist and does not get dry

My batter was a little dry, so I compensated by adding natural (non sweetened) applesauce with just a few tablespoons and used 1:1 ratio swapping out the honey for coconut palm sugar.

between the potential overbaking and the freezing and the past coconut flour experience we were braced for it to be dry so had coconut butter (me) and cream cheese (her) standing at the ready, but it really wasn't needed.

Sift your coconut flour before measuring, have all your steps ready to go before putting it together (Mix all the dry ingredients, measure the wet ingredients and have mixed, and then whip the egg whites) so you can put it together quickly.

About a year or so ago, I started using plain virgin coconut oil to wash my face with a tallow balm for moisturizing afterwards (oil cleansing dries my skin a bit and makes it feel tight without moisturizing afterwards).

These bars are so tasty with coconut flakes, dried cranberries, almond butter, and honey.

My facial skin was getting very dry this winter and I try to stick with natural beauty care so I put some coconut oil on my face of desperation.

Added 2 tablespoons extra of each so batter is on dry side (I read what you want for coconut flour batters).

A friend suggested coconut milk from a can so I tried that, and even chilled it before adding it to the dry ingredients plus fat solid.

Coconut Oil: Moisturizes and protects skin (sea salt can be a little drying to the skin, so the coconut oil helps counteract that eCoconut Oil: Moisturizes and protects skin (sea salt can be a little drying to the skin, so the coconut oil helps counteract that ecoconut oil helps counteract that effect).

So I went to Ta Lin Market and wandered the aisles until I found Shan Chicken Curry Mix (made in Pakistan), a dried mix to be added to cooked chicken and yogurt and Madam Pum Instant Green Curry with Coconut Milk (made in Thailand).

The grocery didn't have dried cranberries in stock, so I impromptu subbed diced, organic black mission figs as the fruit and coconut sugar for the brown sugar; the three of us agreed that the figs seemed just as good or better than we imagined cranberries being, and the softer fruit flesh allows them to caramelize beautifully along with the gardein scallopini.

So I have already made two loaves in two weeks (the 2nd loaf was gone in less than 3 days) and just now I made three more (Cinnamon Raisin, Kalamata Olive, and Mandarin zest with coconut flakes, sunflower seeds and some dried fruits) they look awesome just got to wait 12 more hours to see how they TASTE!!!

I also do not eat a lot of dried fruits, so apart from 1/4 cup of either raisins or dried (homemade) cranberries, I use a cup of the following ingredients (depending on what I have on hand at the time)-- sesame seeds, pumpkin seeds, unsweetened shredded coconut, poppy seeds, sunflower seeds, chopped walnuts / pecans / almonds.

You could replace the pastry cream with coconut whipped cream (so delicious makes a premade version) but it will not be as rich in flavor as if you use the vanilla pastry cream, and the end result will be a bit drier.

I added a teaspoon of coconut oil hoping to moisten it up, but it still looked too dry when I mixed it up, so a second egg did the trick.

Coconut flour soaks up a TON of moisture, so the almond milk is imperative for the bars not ending up dry.

So, we used a special ratio of coconut oil and arrowroot powder so it goes on drSo, we used a special ratio of coconut oil and arrowroot powder so it goes on drso it goes on dry.

I started off using too much coconut flour and the waffles were too dry - coconut flour is so finicky.

Coconut flour tends to be different according to different brands, so if it's too dry next time you can use dessicated coconut to replace the coconutCoconut flour tends to be different according to different brands, so if it's too dry next time you can use dessicated coconut to replace the coconutcoconut to replace the coconutcoconut flour.

Sometimes it is perfect and sometimes I find the crust is too dry and wants to break with the exact same recipe, so I am thinking that it might have to do with the temperature of the coconut oil.

This was so bone dry I had to add 2.5 cups of coconut milk to make it even resemble a batter that would stand up to baking.

With my knowledge of cooking with coconut oil, I know that once it hits cold ingredients (the milk) that it coagulates and so I decided to add the whole wet mixture (coconut oil, sugar, milk, vanilla) into the microwave to liquefy it all once more before adding the dry ingredients and the overall consistency of my cookie dough was moist and sticky — not crumbly at all.

* 1/2 cup / 125 g rye flakes (I couldn't find these so I used rolled oats * 1 cup / 100 g rolled oats * 1/2 cup / 65 g raw pepitas (I used chopped raw pecans instead) * 1/4 cup / 15 g wheat bran (I used ground flax seeds instead) * 1/4 teaspoon kosher salt (I used fine sea salt) * 1/2 cup / 25 g unsweetened coconut flakes * 1/4 teaspoon ground cinnamon (optional) * 1/4 cup / 60 ml honey, plus more for serving * 2 tablespoons coconut oil or extra virgin olive oil * 1/2 cup / 60 g chopped dried mango (I used organic, unsweetened dried mango)

1/4 cup unflavoured whey protein 1/4 cup ground almonds (plus a bit extra, if you need to dry out the mix later) 1tbsp high protein nuts n more white chocolate peanut butter 1tbsp coconut flour 1 - 2caps valencian orange oil (mine came from Asda) 1 - 2tbsp water (add a little at a time so that the mix doesn't get too wet & sticky) 7 drops vanilla flavdrops zest of half an orange 50g white chocolate 6 flaked almonds

My kids, sadly, don't like coconut or raisins, so I used oatmeal and dried cranberries instead.

Coconut flour is an incredibly «dry» flour that soaks up moisture so will not work in recipes that call for almond flour.

So if the coconut is too fine and dry, it may be tricky to blend.

Add some butter or coconut oil, so they won't be too dry, and add sweetener of your choice and that's all.

Coconut flour is a lot more absorbent than almond meal so the liquid to dry ratio will be much different.

i couldn't find coconut milk powder (or anybody whose heard of it) so i replaced it with some powdered milk and some dry coconut butter.

Moist and chewy, their chocolate flavor is rich and satisfying and goes so well with the sweetened dried coconut.

we can make some great rolls (they are very dry the next day so you have to eat them that day) or bread to eat in thick 1 ″ slices w / coconut oil & salt on it, but nothing for a sandwich that doesn't taste like you are eating tons & tons of bread.

So far I have used coconut oil, paste food coloring (I know that might be a stretch), dried garbanzo beans, quinoa, rutabaga, sucanat, and now teff.

The coconut flour and the dried coconut soaked up all the available moisture (oil) and that's why they turned out so crumbly.

You absolutely could sub almond flour:) coconut flour will be too drying though, so I'd stick to a moist nut - based option.