Sentences with phrase «flavors of the coconut butters»

I used several flavors of the coconut butters since it was for a crossfit benefit (Barbells for Boys..

I sprinkle on a bit of sea salt, because it brings out the flavor of the coconut butter in the most flattering way.

Not exact matches

The three flavors include different combinations of organic peanut butter, oats, organic coconut, non-GMO whey protein, honey, premium chocolate chips, almonds, dried tart cherries and GanedenBC30 probiotics.

I like the addition of coconut oil and the browning of the butter... I'll bet that does give really distinct flavor.

Just to play with the flavor, I used coconut oil in place of the butter and I used coconut flour in place of the all purpose flour, but of course, you could do these either way and they'd still be great.

Many with Alzheimer's lose their appetite and won't eat, so if they prefer the flavor of coconuts over peanut or almond butter, then maybe they will get some much needed fat into their systems if they eat the coconut oil while they are refusing the nut butters.

Gold Coast Ingredients most requested flavors between January — March 2016 are... Vanilla Chocolate Strawberry Lemon Orange Coffee Butter Peach Mango Coconut Blueberry Pineapple Apple Raspberry Vegetarian Chicken Thank you for all of your requests!

As a part of Choctoberfest 2016, Barlean's sent me the butter - flavored coconut oil I used.

Ann, I've been using expeller pressed coconut oil since my family doesn't like the coconut flavor of the raw coconut oil, but the expeller pressed has been fine for sauteing onions etc... I also like using ghee which is a clarified butter.

1 and 1/4 cup of almond milk (I used toasted coconut unsweetened milk)-- cashew, coconut or whatever you use I scoop of Vega One coconut almond flavored nutritional shake powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful of baby spinach leaves 1 tablespoon of Justin's maple almond butter 1 teaspoon of raw cacao nibs 1 teaspoon of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon of coconut flakes plus more for garnishing

The third ingredient is coconut butter, so it's basically a surge of coconut flavor, with a butteriness to it from the ghee.

My fav flavor is the purely decadent coconut milk mint chip ice cream... oh and the chocolate peanut butter swirl which CHUNKS of peanut butter....

Well, to make that freezer more crammed than it already is, So Delicious Dairy Free kindly shipped us samples of three new coconut - based dairy - free ice cream flavors that we're nutso about — Chocolate Peanut Butter Swirl, Oregon Mixed Berry and Simple Strawberry.

Instead of butter, I whipped up a mixture of palm oil shortening (which you can find here) and refined coconut oil for great texture and neutral flavor.

I use a combo of butter and coconut oil because I like the flavor and moisture both give, but either exclusively as the fat will work just fine.

However, if you add sea salt, a touch of maple sugar, and the crispy crunchy texture of toasted coconut to Tinstar's brown butter ghee, not only do you have something that tastes good, but you have got one unbeatable flavor combination.

You can use any nut butter you'd like in place of it, I prefer coconut because the flavor doesn't overwhelm the shake - but I'd imagine almond or cashew to be tasty too!

It's made with oats which is high in fiber, blueberries that gives an extra boost of antioxidants, coconut milk and almond butter which gives a super tasty flavor plus all the healthy fats that makes you feel satisfied.

I used coconut oil this time but I'm going to try butter in my next batch which may give it even more of a traditional pie crust flavor.

The coconut part of the pina colada mainly comes from coconut sugar and coconut butter, which both give just a subtle sweetness and flavor, but I also sprinkled some shredded coconut on top for fun.

This is a combination of coconut oil / butter, raw cacao and stevia for flavor.

So this way, I got the flavor of the butter but the cookies» height from coconut oil.

In place of butter i used coconut oil and it made the cupcakes very moist and gave them more coconut flavor.

I wanted the cacao butter in order to preserve the purity of the chocolate flavor but since cacao butter has a high melting point, I had to dilute it with coconut oil so that it stays spreadable and doesn't harden to a chocolate bar.

Chocolate Coconut Peanut Butter Banana Chia Pudding — So many delicious flavors in one pudding, including plenty of cCoconut Peanut Butter Banana Chia Pudding — So many delicious flavors in one pudding, including plenty of coconutcoconut!

A sprinkle of Himalayan salt will mimic the salty rich flavor of butter while allowing you to add one more dose of coconut oil to your day.

The Lemon Bowl: Dark Chocolate Cupcakes with Peanut Butter Creamy Cheese Frosting Feed Me Phoebe: Dark Chocolate Beauty Bark with Chia Seeds, Pepitas and Goji Berries The Heritage Cook: Gluten - Free Black & White Brownies with Orange Glaze Virtually Homemade: Chocolate Covered Strawberries with Coconut Creative Culinary: Raspberry Boccone Dolce (Pavlova with Chocolate and Raspberries) Daisy at Home: Mocha Mousse Marshmallow Cake The Mom 100: Molten Chocolate Peanut Butter Cakes Dishin & Dishes: Espresso Truffles Elephants and the Coconut Trees: Chocolate - Covered Strawberries The Cultural Dish: Moroccan Pots de Creme Red or Green: Dark Chocolate Truffles - 4 Flavors Napa Farmhouse 1885: Chocolate - Coconut - Cashew Bark with Sea Salt The Wimpy Vegetarian: Chocolate and Pretzel Bark with Sea Salt In Jennie's Kitchen: Fudgy, Chewy Brownies -LCB- dairy free -RCB- Taste with the Eyes: Chocolate Mint Parfaits with Chocolate Hearts Food for 7 Stages of Life: Everyday Chocolate Granola FN Dish: Melt Hearts with Handmade Chocolate Sweets — Comfort Food Feast

You can make this kosher easily by substituting chicken fat or coconut oil for the butter, but if you go with coconut oil, I'd go with one that doesn't have much of a coconut flavor or odor.

4 tablespoons Earth Balance dairy - free butter or coconut oil (coconut oil will result in crunchier treat with a hint of coconut flavor)

Cheese Sauce: Water, pasteurized blended Cheddar cheese (milk, culture, salt, sodium citrate, enzymes, apocarotenal [color]-RRB-, dehydrated cheese powder (corn syrup, American Cheese [milk, culture, salt, enzymes], food starch modified, whey, partially hydrogenated oil [coconut and / or soybean], salt, butter [milk fat], nonfat milk, buttermilk, di - sodium phosphate, sodium caseinate, mono & di - glycerides, citric acid, sodium stearoyl lactylate, sodium citrate, di - potassium phospate, natural flavor, natural and artificial colors [annatto, paprika, FD&C yellow # 5, FD&C yellow # 6, beta carotene], and carrageenan), modified food starch, contains 2 % or less of: vinegar, dehydrated onion.

Ingredients, Nut Butter Buddha bar: (* Organic) Complete Protein Blend (Sprouted Whole Grain Brown Rice Protein *, Pea Protein), Brown Rice Syrup *, Tapioca Syrup *, Chocolate Liquor, Cane Sugar *, Almonds, Date Paste *, Dried Cherries (Cherries, Sunflower Oil), Cocoa Butter, Brown Rice Crisps, Agave Syrup *, Vega Blend (Vitamins & Minerals: Potassium Phosphate, Calcium Phosphate, Magnesium, Iron, Vitamin C, Zinc, Iodine, Molybdenum, Vitamin A, Niacin, Vitamin E, Copper, Selenium, Manganese, Biotin, Calcium Pantothenate, Thiamin, Riboflavin, Vitamin B6, Vitamin B12, Chromium, Vitamin D2, Folate, Greens: Alfalfa Grass, Spinach, Broccoli, Kale, Berries: Extracts of Grape Seed, Maqui Berry, Goji Juice, Acai Berry, Pomegranate Seed, Mangosteen, Probiotics: L. Acidophilus LA - 14, B. Bifidum BB - 06), Vega SaviSeed (Sancha Inchi) Oil, Inulin (From Chicory Root), Buckwheat, Cocoa Powder, Chia Seeds, Natural Coconut Flavor, Hemp Seeds, Organic Vanilla Extract, Sunflower Lecithin, Sea Salt, Natural Cherry Flavor.

The coconut flavor was sublime, with only the subtlest hints of peanut butter and vanilla.

Let's chat flavor... this is like a chocolate and peanut butter covered banana and a hint of coffee and coconut.

Sautéed carrots add a bit of sweetness, coconut milk adds creaminess, and that savory, got ta have it flavor comes from curry powder, ground cumin, and a hefty amount of natural peanut butter.

I'm not really a fan of coconut cream because of the strong coconut flavor, so I love that you added a peanut butter option.

...» Swapped regular butter for coconut butter (allergic) and realized I could «play» with the extracts... Frontier sells * a Multitude * of organic flavors... cherry, peppermint, lemon, raspberry, butterscotch, vanilla, orange, maple, mint, coffee, banana, strawberry.»

With rich flavor from the tangy kefir, nutty whole wheat flour and hint of coconut, these biscuits are so delicious you might just skip the butter (although with a little strawberry rhubarb jam — wow!).

The flavor combination of the chocolate, almond butter and coconut butter is unbelievable!!!

Sautéing coconut flakes and pineapple in a smidgen of brown sugar and butter is a must for even sweeter fruit and more flavor.

If you still want to make a truly soy - free vegan butter and a lack of buttery flavor isn't a concern, I'd recommend using light coconut milk from the can, shaken at room temperature before using to make sure it's mixed before you measure it.

The addition of coconut oil instead of vegan butter added even more flavor.

Gold Coast Ingredients most requested flavors between October — December 2015 are... Vanilla Chocolate Strawberry Lemon Orange Blueberry Raspberry Coconut Mango Butter Coffee Caramel Cherry Banana Apple Thank you for all of your requests!

3/4 cup coconut flour, 1 stick (1/2 cup) of butter - cut up, 3 T honey, and I added a drop of almond emulsion for flavoring.

Ingredients filling 28g blueberries 1 / 2t (2.5 g) unsalted butter, softened 1 / 4t (1.1 g) truvia pinch of xanthan gum 1 / 8t (2g) vanilla flavor alcohol - free topping 1T (6g) sliced almond, unsalted & dry roasted, roughly cut into pieces 1 / 2T (3g) coconut flakes 1 / 2t (2.2 g) Truvia pinch ground cinnamon pinch of nutmeg 1/2 (2.5 g) cold butter, cut into small cubes Directions -LSB-...]

Distinct with the flavors of peanut butter and coconut, this no - bake pie with a crunchy crust and creamy filling is a sure winner!

While I have coconut oil in my pantry, I definitely prefer the flavor of butter:) Do you think I could use butter instead of the oil?

I also add organic coconut butter to smoothies to give them a little more depth of flavor, and I've been known to eat it right out of the jar because it's just so darned good.

Coconut oil is nutrient - dense, adds another layer of flavor, and is a perfect substitute for any oil or butter.

This flavor in these chicken thigh skewers comes from a flavorful marinade of yogurt, coconut milk, and lots of peanut butter.

The Lemon Bowl: Dark Chocolate Cupcakes with Peanut Butter Creamy Cheese Frosting Feed Me Phoebe: Dark Chocolate Beauty Bark with Chia Seeds, Pepitas and Goji Berries The Heritage Cook: Gluten - Free Black & White Brownies with Orange Glaze Virtually Homemade: Chocolate Covered Strawberries with Coconut Creative Culinary: Raspberry Boccone Dolce (Pavlova with Chocolate and Raspberries) Daisy at Home: Mocha Mousse Marshmallow Cake The Mom 100: Molten Chocolate Peanut Butter Cakes Dishin & Dishes: Espresso Truffles Elephants and the Coconut Trees: Chocolate - Covered Strawberries The Cultural Dish: Moroccan Pots de Creme Red or Green: Dark Chocolate Truffles - 4 Flavors Napa Farmhouse 1885: Chocolate - Coconut - Cashew Bark with Sea Salt The Wimpy Vegetarian: Chocolate and Pretzel Bark with Sea Salt In Jennie's Kitchen: Fudgy, Chewy Brownies -LCB- dairy free -RCB- Haute Apple Pie: Mississippi Mud Pie Taste with the Eyes: Chocolate Mint Parfaits with Chocolate Hearts Food for 7 Stages of Life: Everyday Chocolate Granola FN Dish: Melt Hearts with Handmade Chocolate Sweets — Comfort Food Feast