Sentences with phrase «flaked coconut in»

These look wonderful and I'll have to try coconut oil next time because I like flaked coconut in my granola bars.

The soup I have for you today is inspired by a couple of the techniques I found in the Vibrant India book: frying mustard seeds and using flaked coconut in yellow curry.

Make your own by putting unsweetened shredded or flaked coconut in your food processor and running until a smooth, almost liquidy butter forms, about 10 minutes (a quick Google will get you step - by - step instructions / pictures if needed).

This savory, mouthwatering coconut bacon is made by baking flaked coconut in a smokey marinade.

Combine coconut oil, sugar, and flaked coconut in the bowl of a food processor fitted with the blade attachment.

I didn't want large pieces of coconut in the batter so I pulsed the flaked coconut in a food processor until it was ground fine (about.5 centimeters in length for lack of a better example).

Not exact matches

It's Christmas Day here in New Zealand and we are having this for breakfast, absolutely love it and our fave topping is toasted coconut flakes, pineapple chunks (fresh or tinned) and a drizzle of maple syrup..

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

Hi Ella, I've just had this for breakfast today for the first time (I added fresh raspberries, toasted coconut flakes & a spoonful of granola for crunch); very moreish & decadent!!!! Next time I would use less chia sedes (maybe just 1 teasp) as I feel overfull (I can almost feel them expanding in my tum!!!)

Place the coriander, mango, flaked almonds, raisins and 2 tablespoons of desiccated coconut with the potatoes in a large salad bowl.

Coconut oil can help you reduce flaking and itching in the scalp.

In this egg - free rendition, coconut flour and cornstarch batter stand in for the eggs and flaked coconut stands in for the flouIn this egg - free rendition, coconut flour and cornstarch batter stand in for the eggs and flaked coconut stands in for the flouin for the eggs and flaked coconut stands in for the flouin for the flour.

I used a wide variety of toppings, including: India Tree nature's colors sugar sprinkles in marigold, dried cranberries, dried tart cherries, salted almonds, and trail mix with nuts, dried fruit, seeds, flaked coconut, and dark chocolate chips.

In same pan, add the coconut flakes, coconut oil and cinnamon and toast in the pan for about 2 minutes until the flakes turn a little broIn same pan, add the coconut flakes, coconut oil and cinnamon and toast in the pan for about 2 minutes until the flakes turn a little broin the pan for about 2 minutes until the flakes turn a little brown

Roll in coconut flakes to coat.

Pre-coat truffles with thin layer of tempered chocolate (see Chef's Note below) and dust with cocoa powder, or toss in toasted coconut flakes.

In a large bowl, combine the flaked coconut, pineapple, maraschino cherries, walnuts, condensed milk, lemon juice, cherry juice, and coconut extract.

1 cup gluten - free All - Purpose Flour Blend 1/3 cup coconut flour, fluffed with a fork and sifted before measuring 1/3 cup unsweetened flaked coconut, finely flaked 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2 cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices for garnish

And I love the addition of the unsweetened coconut flakes to bring in another texture.

More commonly known as dried or desiccated, dehydrated coconut is unsweetened and typically available in shredded or flaked form.

I added 1/4 c of unsweetened flaked coconut (we're fans in this house) and dialed back the sugar even more.

Desiccated coconut and coconut flakes are a superb low sugar addition that I highly recommend in lower sugar life transition.

Add in the reserved 1 Tbsp of flax meal, chickpeas, tahini, lemon juice, olive oil, coconut sugar, garlic, red pepper flakes, salt and herbs (if using).

These rich little treats look picturesque when wrapped up together (see some of our tips for eco-friendly packing) but the real joy comes in devouring the full - bodied fruity flavors: each truffle is made with ripe Medjool dates, juicy strawberries, and unsweetened coconut flakes and then covered in crushed walnuts, cacao powder, and ground cinnamon, which helps to hold them together and provide a slightly firm texture.

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.

Stir in the coconut flakes and coconut milk until the mixture comes together.

Do the medium - chain triglycerides in coconut oil, and the fiber in flaked coconut, counteract the negative effects on cholesterol and artery function?

Put in a glass and garnish with sliced banana, strawberries, raw granola (get one at your health food store or make your own by mixing your favorite seeds, coconut flakes, nuts and sprouted grains), raw cacao nibs, and fresh mint.

Place the coconut flakes and coconut water in a blender.

In separate bowl, combine sorghum flour, brown rice flour, potato starch, tapioca starch, flaked coconut, xanthan gum and baking powder.

Oven - fried chicken coated in a crispy coconut flake and panko crust with a red - hot Asian - inspired chili sauce to liven things up.

Fold in shredded coconut flakes.

It's the fat extracted from coconut meat (unsweetened coconut flakes here) ground / blended together in a food processor or high speed blender for about 16 to 18 minutes until a thin paste is formed.

The sharp spice from the chili flakes and the chopped serrano chili added a nice layer of flavor to the SouthEast - Asian blend of garlic, shallots, and ginger simmering in coconut milk.

I also added some toasted coconut and lemon zest after the straining step which added a nice touch (although the flakes got caught up in the ice cream maker paddle - next time I'll chop them up finer).

One at a time, place the shrimp in the batter and using your hands mold the batter around the shrimp and then immediately dip the batter covered shrimp in the coconut flakes.

1 cup of raw cashews, soaked overnight in fresh, purified water 1/4 cup coconut butter (not oil) or maple syrup 1/4 cup of lemon juice 1 teaspoon of coconut oil, melted 1 teaspoon of vanilla extract Pinch of pink Himalayan salt Topping: Shredded coconut flakes

In a blender add cashews, berries, banana, yogurt, coconut oil, coconut flakes and elderflower syrup or honey.

Then, I mixed in raisins and coconut flakes.

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.

The process is simple, just blend up coconut flakes in a blender or food processor until it transforms into a creamy butter.

Optional add ins; dried fruits (raisins, cranberries, apricots, goji berries), crystalized ginger, and coconut flakes.

I made these the other day, similar to my No Bake Protein Balls, only this version has coconut flakes, whey protein powder and coconut flour for added protein and iron (coconut flour is high in iron).

You can really go crazy, I love to add chia seeds, coconut flakes, frozen / fresh fruits and in today's recipe, tahini!

old fashioned oats, almond milk, blueberries, maybe some yummy healthy chia seeds, coconut flakes and I like to add a little cinnamon but in your case maybe I'd skip that!

Mix - ins (coconut flakes, pumpkin seeds, hemp seeds, small dried fruit like raisins, chocolate chips)

Flaked sweetened coconut is high in saturated fat for a plant food (nearly 94 percent of the fat is saturated), but a little offers nutty flavor to the batter and texture to the topping.

coconut flakes (I only use flakes in granola and granola bars, not shredded coconut, which tastes like dental floss in granola)

Coated with crisp Coconut flakes, each forkful is light, airy and unbelievably delicious — everything you want in a cake.

[Because I'm aware the above is slightly wordy and possibly confusing, here's the basic gist = Make a sticky protein mix by mixing nut - butter + protein - powder + oats / quinoa - flakes + whatever else you like in your bars - > coat them in coconut flour and give them rectangular shapes - > coat them in melted chocolate - > fridge them - > boom!]