Sentences with phrase «extra toasted coconut»

Sprinkle with the extra toasted coconut.

Sprinkle with extra toasted coconut flakes.

The smooth custard is a good foil for the buttery crust, and when topped with powdered sugar and extra toasted coconut, it's a real treat.

Moist and healthy, they pack triple the coconut flavor with coconut oil, shredded coconut folded into the batter, and extra toasted coconut dusted on top.

Not exact matches

My mods to the recipe: Coconut palm sugar vs. Brown sugar Extra cinnamon and allspice GF flour mixture of (rice, tapioca, Sorhgum, millet, rice bran) Toasted and freshly ground flax seeds!

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!)

Garnish with the lime zest and toasted coconut for extra happiness.

Enjoy these traditional stewed fruits with the coconut cream for a delightful and cosy dessert, or make extra of the stewed fruits to eat as a snack with yoghurt and toasted nuts and seeds, or if you really can't give it up just yet, spooned over your morning granola.

For this recipe, I added a little fresh mango, toasted coconut, and extra sprinkle of the ground cardamon to the top.

Top with toasted coconut, extra caramel sauce and melted chocolate chips for an even more cookie - like indulgence.

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

These Somoa Gooey Bars are loaded with extra gooey caramel, toasted coconut, and dark chocolate, layered on a crumbly shortbread.

I love to sprinkle a little extra coconut on top of each cookie so it can get golden and toasted in the oven.

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

I can already imagine them being smothered in homemade date syrup with extra roasted almonds and toasted coconut on top.....

Chia pudding 1 medium (115g) extra ripe banana, mashed (about 1/3 cup of puree) 3 tablespoons (30g) black chia seeds 1 teaspoon beet juice powder, optional 3/4 cup (164g) Califia Farms toasted coconut almondmilk Pinch of fine sea salt

at 325 *), pre-soaked the dried coconut in canned coconut milk first to hydrate it, also, used canned coconut milk in place of the whole milk called for in the recipe, toasted a little extra coconut on the side in the oven for 5 min and scattered this across the top of the cake just before baking.

Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.

Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.

2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.

These ultra-chewy and tender cookies are made with oats and shredded coconut, which toast and caramelize to give the cookies an extra chewy texture.

The toasted coconut pairs deliciously with the coffee, giving it an extra fragrant touch that I can't get enough of.

ingredients PIE CRACKERS: olive oil cooking spray 3 sheets phyllo dough (12 ″ X16 ″) 1 cup maple sugar PECAN PIE FILLING: 5 tablespoons vegan butter 3/4 cups dark brown sugar 3/4 cups light corn syrup 2 tablespoons cornstarch 1 tablespoon vanilla extract 1 tablespoon distilled white vinegar 1 teaspoon Kosher salt 8 ounces extra firm silken tofu 2 cups pecans (toasted, roughly chopped) COCONUT WHIPPED CREAM: 1 15 - ounce can full fat coconut milk (chilled overnight) 2 teaspoons powdered sugar 1/2 teaspoon vanilla COCONUT WHIPPED CREAM: 1 15 - ounce can full fat coconut milk (chilled overnight) 2 teaspoons powdered sugar 1/2 teaspoon vanilla coconut milk (chilled overnight) 2 teaspoons powdered sugar 1/2 teaspoon vanilla extract

Things I changed: - cut the sugar by about half, using mostly dark brown sugar for the molasses kick - scratched the nutmeg and allspice but added about 1/3 extra of all of the other spices and also added nearly a tsp of ground cardamon - replaced the veggie oil with melted leaf lard - scratched the raisins - baked it on a deep sheet for only ~ 20 minutes - just barely until firm to the touch - then cut that sheet into three layers - replaced the icing with my own 16 ounce cream cheese, 8 ounce butter, ~ 6 ounce heavy cream, ~ 5 ounce honey, 1 tsp vanilla combo - toasted the coconut before dressing the cake.

And although it requires an extra step, making these with toasted coconut would be hella delicious.

for the cake 2/3 cup toasted hazelnuts (original version calls for 2 cups) 2 cups whole spelt flour — divided 2 teaspoons baking powder 1 teaspoon baking soda 1/2 cup unsweetened cocoa powder 1 cup boiling water 1/4 cup ground flax seeds 1/2 cup melted extra virgin coconut oil, plus more for oiling the pan 1 1/2 cups maple syrup 1 teaspoon unpasteurized apple cider vinegar 1 tablespoon vanilla extract 1/2 teaspoon salt 1/3 cup chopped dark chocolate (my addition to original recipe)

I went to town on my bowl with fresh strawberries, blueberries, and banana, as well as chopped almonds, toasted coconut, a sprinkling of my favorite granola, and extra chia seeds.

lime peanut sauce ingredients: 1/2 inch fresh ginger, peeled + rough chopped 2 cloves of garlic, peeled + rough chopped 1 - 2 tsp sriracha (or other hot sauce you like) 2 tbsp peanut butter (or tahini, sunflower seed butter, almond butter etc) 1 lime, peeled + chopped 1 tbsp rice vinegar 2 tsp agave nectar 1 tbsp tamari soy sauce little scoop of extra virgin coconut oil (optional, but I love the coconut fragrance here) 1/4 tsp toasted sesame oil 1/2 cup grapeseed oil

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.

To assemble the toast, spread on the nut butter, drizzle with chia jam and top with fresh berries, toasted coconut and an extra sprinkle of cinnamon

For a little extra zing, I plan on tossing in some toasted almonds and coconut chips.

The comfort of banana bread and a bowl of warm oatmeal with extra texture from toasted coconut and dark - chocolate chunks — always a winning combination.

Some other garnish ideas for this soup: chopped herbs, toasted seeds, and extra coconut milk.

I left out the toasted coconut, and added on powder, a little extra coconut oil and some peanuts for some crunch and it is delicious.

1/2 lb medium sea scallops 2 tablespoons soy sauce or coconut aminos 1 tablespoon lemon juice 1 tablespoon extra virgin olive oil 1 teaspoon toasted sesame oil 1 tablespoon honey 1 teaspoon minced fresh ginger 1 garlic clove, grated

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

I've had it on toast and english muffins, but I wanted to do something extra special so I adapted a basic muffin recipe and created my very own Coconut Jam Muffin.

The best pumpkin bread recipe from scratch loaded with dark chocolate chips, organic canned pumpkin puree, smooth extra virgin olive oil (no butter), then covered in sea salt caramel and toasted coconut.