Sentences with phrase «extra coconut flakes»

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Raspberry Coconut Fool Like a creamy, sweet, light, and tangy dream, this sugar free (or refined sugar free, if you use a natural sugar instead of xylitol) treat is made with full fat coconut milk, raspberries, vanilla, and extra coconut flakes or nuts.

If you are following an autoimmune nutrition plan than you may want to avoid the sunflower seeds and instead use extra coconut flakes.

You can top the truffles with some extra coconut flakes before they harden.

Raspberry Coconut Fool Like a creamy, sweet, light, and tangy dream, this sugar free (or refined sugar free, if you use a natural sugar instead of xylitol) treat is made with full fat coconut milk, raspberries, vanilla, and extra coconut flakes or nuts.

I love how you added extra coconut flake into the dough for extra texture!

Not exact matches

3 tbsp extra virgin coconut oil 4 garlic cloves, finely chopped 1 inch (2, 1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2 tsp dried chili flakes 2 tsp turmeric 1 tsp mustard seeds, ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp sea salt

1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked coconut 1/3 cup sifted coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic powder (not garlic salt) 1/4 cup + 2 tablespoons cool water 1/4 cup + 2 tablespoons unsweetened lite coconut milk 6 tablespoons extra virgin coconut oil, ghee, palm shortening or olive oil or a combination of two of these

For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.

I also tend to add extra unsweetened coconut flakes to the smoothie for added flavor — so yummy.

3 cups butternut squash, cubed 2 cups green beans, trimmed and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and pepper to taste pinch of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.

To serve, divide between two bowls, drizzle with the extra coconut milk and rice malt syrup, if using, and scatter over the walnuts and coconut flakes.

Serve with a pinch of dried chilli flakes, a little coconut cream swirled over the soup (optional), a few coriander leaves to garnish and extra lime wedges on the side.

For this, I heated some olive oil (you can use sesame oil too), added sesame seeds, raw peanuts (my favorite nut), Sirracha powder mix (my new invention which I feel is better than the sauce and more versatile), Chinese long beans, salt and to add extra flavor I finished this dish with coconut flakes.

1 cup almonds 1/2 cup macadamia nuts + extra for topping 1 cup medjool dates, pitted 1/2 cup coconut flakes + 2 tablespoons warm water, if needed + coconut oil for greasing

1/3 cup almond flour 1/2 cup certified gluten - free oats 1/2 cup raw buckwheat groats 3/4 cup dates, pitted 3/4 cup unsweetened coconut flakes + extra for topping 2 tablespoon agave nectar, honey (not vegan) or maple syrup fresh lemon zest of 1 lemon + extra for topping pinch himalayan pink salt (optional)

1/2 cup almond meal 5 TBS almond nut butter 1/2 cup tahini 8 drops liquid stevia 1 cup chopped nuts, almonds, cashews, brazil nuts, hazelnuts 1/2 cup coconut flakes 1/4 cup sesame seeds plus extra for coating

1 cup whole wheat flour 1/2 cup all - purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons honey 1 large egg 1 cup coconut milk 1/2 cup milk 3 tablespoons butter, melted 1 teaspoon vanilla extract 1/4 cup coconut flakes, plus extra for topping

1 tablespoon extra virgin olive oil 2 medium onions, diced 3 cloves garlic, minced 4 stalks celery, diced 2 large carrots, diced 1 1/2 teaspoons garam masala 1 1/2 teaspoons cumin 1 1/2 teaspoons chili powder 1 teaspoon red pepper flakes 1/2 teaspoon cardamom salt and pepper, to taste 2 cups dried green lentils 8 cups vegetable stock 1 — 15 ounce can light coconut milk 6 cups torn kale

Sprinkle with extra toasted coconut flakes.

Marinated in lime juice and fish sauce (for extra umami), then tossed with raw collard greens (another seasonal veg) and topped with coconut flakes (for crunch), those raw ribbons make for a colorful, craveable, earthy - tart salad.

-- 1 cup GF oats — 2 cups nuts — almond, hazelnut, pecans — or a mix of all three — 1 cup extra — dried fruit, coconut flakes, pumpkin seeds (stir these in at the end)-- 2 tsp spices — cinnamon, nutmeg, ginger — or a mix — 4 tbsp coconut oil — 2 tbsp sweetener — honey, maple, date nectar

16 oz gluten - free rolled oats (extra thick or regular)(half a bag) 1/4 cup and 2 Tbsp raw almonds, soaked overnight or for 10 - 12 hours 1/4 cup walnuts, soaked for 4 hours 1/4 cup raw pumpkin seeds, soaked for 6 hours 1/4 cup raw sunflower seeds, soaked for 6 hours 1/2 cup unsweetened coconut flakes 1/3 cup extra-virgin, cold - pressed olive oil 3 Tbsp liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 2 1/4 tsp ground cinnamon 3/4 tsp ground nutmeg 3/4 tsp ground cloves 2/3 — 1 1/2 cups dried fruits / freeze - dried fruits

The coconut flakes are optional, but coming from someone who could eat a whole vat of Almond Joy bars, I really think they add an extra layer of decadence.

Ingredients 32 oz gluten - free rolled oats (extra thick or regular) 3/4 cup raw almonds, soaked overnight or for 10 - 12 hours 1/2 cup walnuts, soaked for 4 hours 1/2 cup raw pumpkin seeds, soaked for 6 hours 1/2 cup raw sunflower seeds, soaked for 6 hours 1 cup unsweetened coconut flakes 2/3 cup extra-virgin, cold - pressed olive oil 1/3 cup liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 1 1/2 Tbsp ground cinnamon 1/2 Tbsp ground nutmeg 1/2 Tbsp ground cloves 1 1/2 — 3 cups dried fruits / freeze - dried fruits

What I like most about smoothie bowls is they are topped with extra goodies like fruits, nuts, seeds, coconut flakes, granola, etc..

* 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

1 bag of fingerling potatoes 1 tsp organic coconut oil 1 tsp extra virgin olive oil 1 tsp toasted onion flakes 1 tsp Hungarian paprika 1 tsp parsley Celtic Sea Salt and Corse Ground Pepper to taste

But you know me, I couldn't possibly leave well enough alone so I made a dairy - free version with extra virgin coconut oil which got me thinking actual coconut flakes and pumpkin seeds might be pretty amazing here too and well, don't tell Grandma, but I kind of liked it better.

I used buckwheat flakes rather than oats, coconut sugar for the sugar, 100 % chocolate for the chips, I also added goji berries and chopped hazelnuts and a little extra almond milk to bind them.

3/4 cup (150 grams) brown sugar, packed 1/2 cup (120 mL) vegetable oil 2 large eggs 1 teaspoon vanilla extract 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (120 grams) all - purpose flour 1 cup (120 grams) whole wheat flour 1/2 cup (125 mL) milk 1 1/2 cups (150 grams) peeled, shredded carrots 1/3 cup (53 grams) raisins 1/4 cup (30 grams) coconut flakes 1/2 cup (60 grams) chopped walnuts, plus extra for topping 1 tablespoon demerara or raw sugar, optional

I also added cinnamon for some extra flavour, macadamia nuts, almonds, pumpkin seeds and coconut flakes.

I also added some puffed spelt to add extra crunch and some goji berries and coconut flakes right at the end (these don't need to be baked).

Top with lots of fresh coriander, flaked almonds and a swirl of coconut milk for an extra treat!

Nuts and seeds and coconut flakes all already have a lot of natural oil in them, so you don't have to add much extra oil to get them to brown in the oven.

4 tbsp raw cacao powder 25g dried cherries 25g fresh cherries 20g almond flakes 100g H - PRO protein peanut butter 100g raw coconut oil 100g raw honey Pinch sea salt 1 tbsp vanilla extract Extra cherries for topping

Try topping them with chocolate chips or coconut flakes for extra flavor.

Top with extra unsweetened shredded coconut or unsweetened coconut flakes as a garnish if you like.

We add lots of extras, like coconut flakes, nuts, cranberries, chocolate chips, etc..

For the Dough: 2 1/2 -3 cups whole - wheat pastry flour 2 cups all - purpose flour 1 Tablespoon baking powder 1 - 2 teaspoons fine sea salt 1/2 cup cold vegan butter 1/3 cup vegetable shortening 2 teaspoons agave or honey 1/2 — 3/4 cup very cold water For the Filling: 2 cups peeled and cubed red potatoes 2 Tablespoons ghee or coconut oil, plus extra for brushing 1 cup minced onion 1 cup shredded carrot 2 Tablespoons curry powder 2 teaspoons garam masala 1 teaspoon red chili flakes (optional) 3/4 cup fresh green peas 1/3 cup coconut milk

* To prevent coconut flakes from burning, cut paper extra long so it protects it from the heat / browning.

I use frozen berries with 1 cup of coconut milk (or any seed / nut milk), 1 tb of maca powder, 1 tb of ground flaxseed, 1 tb of quinoa flakes, 1 tb of barleygrass or wheatgrass powder, 1 tb of hemp protein powder, a handful of spinach or kale, and half an avocado works well too for extra creaminess, 1 - 2 medjool dates or dried figs for sweetness and a teaspoon of frozen ginger for a fiery kick to wake you up.

Throw some toasted sesame seeds on top for an extra punch of flavor, and toss a few coconut flakes on there too for some crunch.

Corn and Mango Filling 2 ears of corn 2 2/3 cups cooked black beans 1 small green onion, finely chopped 1 mango, peeled and sliced 1/2 cup dried coconut flakes grated zest and juice of 1 lime 1 Tablespoon extra virgin olive oil 1 teaspoon ground cumin 1 pinch each cayenne pepper, paprika, and dried oregano Sea salt

1/2 cup unsalted butter (1 stick), softened 1 1/3 cups granulated sugar 3 large eggs 1 1/2 cups all - purpose flour 1/2 teaspoon salt 1/8 teaspoon baking soda 1/2 cup plain Greek yogurt or sour cream 2 teaspoons lemon zest 1 tablespoon lemon juice 1/2 cup sweetened flaked coconut, plus extra for topping cake

1 cup egg whites 1/2 cup vanilla whey protein powder (substitute for women - only whey if you're a woman) 2 tablespoons cottage cheese (optional but nice for extra moisture) 1/4 cup buckwheat flakes (or plain rolled oats) 2 tablespoons coconut flour 1 teaspoon baking powder Directions:

Add some extra protein by piling your bowl high with almond butter, chia seeds, hemp hearts, and coconut flakes!

These delicious no - bake cookies use coconut flakes in place of oatmeal for extra protein and fiber and can be made dairy - free with coconut oil instead of

Trail mix made with crispy nuts, coconut flakes, dried fruit and just a splash of carob or chocolate chips to make it extra special.