Then I measure and they dump in 4 cups unsweetened puffed - grain cereal (we like a mix of rice, kamut, corn, and / or millet), 1 cup old - fashioned oats, and 1 1/2 cups dried fruit, nuts, seeds, and / or unsweetened shredded or
flaked coconut into a large bowl.
Spread 1 cup sweetened
flaked coconut into a single layer on a baking sheet.
For a coconut sugar cookie variation stir in some dried
flaked coconut into the dough before baking.
Use it to top the other layers, and then frost the tallest layer cake you've ever seen.To decorate, press dyed - green
flaked coconut into the frosting, and then arrange some Easter candy on top.
Not exact matches
While the apple cooks, place the almond
flakes, ground almonds, pumpkin seeds, chia seeds,
coconut sugar, melted
coconut oil, maple syrup and cinnamon
into a bowl and give it a good mix with your hands.
Place the oats, chopped nuts, pumpkin seeds,
flaked almonds and
coconut chips
into a mixing bowl.
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
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.
Sprinkle one tablespoon of the
coconut flakes into four molds of your muffin tin.
Just empty 1 — 2 cups of the small
coconut flakes into your blender or food processor and process until it's the consistency you like.
Add the pineapple,
coconut flakes and
coconut extract, and mix thoroughly
into the batter until fully combined.
For the Sloppy Joe: 1 tablespoon plus 1 teaspoon
coconut oil, divided 1 medium onion, diced medium 1 pound seitan, chopped
into bite sized pieces 3 cloves garlic, minced 1 tablespoon minced fresh ginger 2 tablespoons chopped fresh thyme 1 tablespoon sweet paprika 1/2 teaspoon salt 1/2 teaspoon allspice 1/2 teaspoon crushed red pepper
flakes 1/8 teaspoon cinnamon Several dashes fresh black pepper 14 oz can crushed tomatoes 2 tablespoon pure maple syrup 1 tablespoon fresh lime juice 2 teaspoons yellow mustard
Place 3 cups of unsweetened
coconut flakes into a food processor or high powered blender, and blend.
Simply throw everything
into the blender and blend, then pour
into your glass and garnish with fresh pineapple, banana or unsweetened
coconut flakes as desired.
Pour
into tall glass, garnish with additional blueberries and
coconut flakes.
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.
1 bunch organic kale, washed and dried and torn
into large pieces 3 tablespoons
coconut oil 3 tablespoons cocoa powder 1 tablespoon raw honey 1 teaspoon cinnamon pinch of sea salt 1/3 cup
coconut flakes
The process is simple, just blend up
coconut flakes in a blender or food processor until it transforms
into a creamy butter.
Place your
coconut flakes and flour
into a food processor.
Put 1/2 cup of
coconut flakes into the food processor and process to break up
flakes slightly (about 1 minute).
I pour the
coconut mixture
into the cups and sprinkle the tops with shredded unsweetened
coconut flakes and cashews.
1 tbsp
coconut oil 1 onion, chopped 900g butternut squash, peeled, deseeded and cut
into small chunks 1/2 tsp dried chilli
flakes 600 ml vegetable stock 100g organic watercress, roughly chopped Celtic or Himalayan salt and black pepper, to taste
Roll
into little 1 inch balls, and roll in additional
coconut flakes.
Next, I transferred the processed nuts
into a large mixing bowl and added pumpkin seeds, sunflower seeds, pine nuts, and toasted
coconut flakes.
Pour mixture
into a bowl and top with
coconut flakes, berries, cereal and the rest of the banana, sliced.
Put the chilled macadamia nuts and
coconut flakes into the bowl of a food processor and pulse to achieve rice - sized pieces.
Roll
into ground pistachios, ground almonds, small
coconut flakes, and raw cacao — many possibilities here.
Mix the
coconut oil, rosemary, salt, pepper, red pepper
flakes and garlic powder
into the fries by massaging
into fries with your hands.
Pour
into glasses and top with freeze dried strawberries and toasted
coconut flakes, if using.
Plus it couldn't be easier: simply ice the cake (using this classic cream cheese frosting, natch), then press
coconut flakes into the frosting on the sides.
Sprinkle with 1 tablespoon of pumpkin seeds, chopped pecans, and toasted
coconut flakes to garnish, press these firmly
into the bar mixture.
8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon hot chili
flakes 1/2 teaspoon salt Half a 14 - ounce can light
coconut milk 1/2 tablespoon olive oil 2 cloves garlic, peeled and minced or crushed 1 tablespoon grated peeled fresh ginger 1 cup vegetable stock 1 head bok choy, rinsed, trimmed and cut
into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato, chopped 1/4 cup sliced scallions 1 tablespoon lime juice 2 tablespoons fresh cilantro leaves
1 butternut squash, peeled, seeds removed, cut
into cubes 3/4 cup light
coconut milk 2 tbsp olive oil 2 cloves garlic, minced 2 tsp dried rosemary 1 tsp crushed red pepper
flakes 10 - 12 shiitake mushrooms, stems removed, cut
into thin strips 4 zucchini, spiralized
into fettuccine
Sprinkle the
coconut over the top and the sides of the cake, pressing the
flakes into the cake around the sides to get the
coconut to stick.
Butternut squash sauce 1 butternut squash, peeled, seeds removed, cut
into cubes 1 tbsp olive oil salt and pepper 3/4 cup light
coconut milk 1 tsp crushed red pepper
flakes
I took half and added
flaked coconut, made
into little meringue like cookies, drizzled chocolate on top.
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or
coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper
flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut
into noodles * 2 large carrots, cut
into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut
into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
Pour
into a bowl and top with fresh berries, nuts,
coconut flakes, and / or chia seeds.
Pour smoothie
into a bowl and top with strawberries, kiwi, banana,
coconut flakes and macadamia nuts, as desired.
Oven Fried Curried Chicken Fingers Ingredients: 2 lbs boneless skinless chicken breasts - cut
into long strips 1 Tbsp curry powder 1 tsp salt 1 tsp black pepper 1/4 cup
coconut milk A dash of chili powder (or more if you like spicy) 1 cup or as much as you need shredded
coconut flakes
2 — Pour
into a chilled glass or mason jar then top with
coconut flakes, chia seeds and dried berries if desired.
1 lb of sea bass, cut
into 2 or 3 pieces 2 tbsp of
coconut aminos (soy sauce replacement) 1 tbsp of sesame oil 2 tsp of fresh ground ginger 3 - 4 lemon slices salt to taste red pepper
flakes to taste (optional)
of boneless chicken, diced 1 1/2 tsp of fresh ground or finely shredded ginger 1 tbsp of fresh minced garlic 1/4 cups of cashews or peanuts (optional) 1/2 red bell pepper cut
into thin strips 1 cup of broccoli or cabbage slaw with carrots 1/2 bell pepper 2 tbsp of
coconut aminos (soy sauce replacement) 1/4 cup of chopped fresh basil 2 tbsp of date paste or 1 tbsp of honey Chili pepper
flakes to taste Salt and pepper to taste 1 head of lettuce (for wrapping)
Roll the mixture
into balls and dust them in either the shredded
coconut, cacao nibs or chocolate
flakes.
Easily incorporate
coconut flakes into your diet by adding them to trail mix, ketogenic desserts, smoothies, or using as an alternative to bread crumbs in coating poultry.
- Start assembling the chicken, by adding 1 piece of chicken
into the
coconut flour mixture, then the dredge, and then the
coconut flakes.
2 Tablespoons Olive or
Coconut Oil 3 Cloves Garlic, Peeled & Chopped 1 Small Onion, Peeled & Chopped 1 Tablespoon Ground Tumeric 4 Tablespoons Grated Fresh Ginger 1 Cup Red Lentils, Sorted 3 Medium Sweet Potatoes, Peeled & Cut
Into 2 - inch Pieces 6 Cups Organic Vegetable Broth 1/3 Cup
Coconut Milk Pinch Red Pepper
Flakes Salt & Pepper To Taste Garnish of Choice (See Notes Above)
Pour
into a cup and top with some delicious homemade
coconut whipped cream (directions below), and some cinnamon and
flaked coconut for a garnish!
He loves anything
coconut and due to the butter Armando can't eat the traditional dough anyway so I went full
coconut with
coconut oil, sweetened
flakes of
coconut, and even a dash of
coconut milk to make the ultimate
coconut cookie that can be rolled and cut
into any shape you please — even ninja.
I love how you added extra
coconut flake into the dough for extra texture!