Sentences with phrase «heat honey and coconut oil»

In a small microwaveable bowl, heat honey and coconut oil on medium heat for 40 - 60 seconds.

Heat the honey and coconut oil in a small saucepan over low heat until warmed.

Not exact matches

Add coconut oil, coconut milk, honey and vanilla to a saucepan on medium heat and bring to a slow simmer.

Recently I tried making no - bake treats with honey, coconut oil cocoa heated on the stove, then you add vanilla and oats.

In a small saucepan set over medium heat, melt together honey, peanut butter, and coconut oil / butter, stirring until smooth and blended.

In a small saucepan over low heat, combine the ghee / coconut oil, chocolate, and honey / maple syrup.

In a small saucepan over medium heat, mix together honey and coconut oil, heating just until smooth and melted.

In a small saucepan over medium heat, melt the coconut oil with the honey, brown sugar, and vanilla.

In a small saucepan, combine the maple syrup (or honey) and coconut oil and bring to a simmer over low heat.

Once it's mixed, place over low - medium heat and add in 6 tablespoons of honey and coconut oil while continually stirring.

Add the coconut oil, peanut butter, homemade nutella, and honey to a small saucepan and melt on low heat.

I didn't use any heat, I put 1/2 cup of coconut oil in a freezer bag and played with it like a stress ball until it went more runny but was still white, added 3 table spoons of runny honey to the bag and massaged it outside the bag to mix it again, added 1/2 cup of coco powder and massaged the bag again, added 1/2 teaspoon of vanilla flavouring and repeated mixing then I put half the mixture in a chocolate mould in the freezer and half in the fridge.

Heat the coconut oil in a small saucepan until melted, then add in the honey until everything had dissolved and the mixture is silky smooth.

Heat the coconut oil and honey in a small pan until melted.

In a medium saucepan, heat coconut oil, honey, maple syrup and apple juice over medium heat.

In a double broiler over low heat (or in a microwave safe bowl), whisk together the raw honey, coconut oil, raw cacao powder, coconut milk, salt, vanilla, and mint extract.

• In a medium bowl, mix the chicken with the salt and arrowroot powder until evenly coated • In a large skillet or wok heat the sesame and coconut oil over high heat • Pan fry the chicken until all sides are brown and the chicken is fully cooked • Set the chicken aside • Put the vegetables in the skillet and cook on high heat for 4 - 5 minutes stirring constantly • Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp • Return the chicken to the skillet • In a separate bowl combine the vinegar, honey and coconut aminos • Pour over the cashew chicken and remove from heat

In a medium saucepan over medium heat, combine the honey, cocoa and coconut oil.

In a small pot set over medium - low heat, stir together peanut butter, coconut oil, and honey until just melted and blended.

Add peanut butter, honey (maple syrup) and coconut oil in a small saucepan and melt over low heat.

In a saucepan over lowest heat, start melting the almond butter, coconut oil, pancake syrup, and fake honey together.

Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all over, heat a non stick frying pan, add the coconut oil and when melted place your chicken in the pan, on a moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is almost cooked add the orange, lemon and lime juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning over the glaze, return the pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left over cooking juices, take of the heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the coconut dressing.

In a small microwaveable bowl, combine honey and coconut oil, and heat for 40 seconds.

Start by melting the honey, coconut oil, and almond milk together in a small saucepan over low to medium heat.

In a saucepan over medium - low heat combine coconut oil, salt, cocoa powder, and honey.

heat the coconut oil and honey until melted, add the spices and stir to combine.

Place coconut cream concentrate, almond butter, 1/4 cup coconut oil, salt, vanilla, and honey in a small saucepan and heat over low heat, stirring constantly, until melted and smooth.

In a medium pot set over low heat, combine the peanut butter, honey, and 1/2 cup coconut oil.

In a small microwavable bowl, combine the honey and coconut oil and heat for about 40 seconds, until the coconut oil is mostly melted.

In a sauce pan melt the honey and coconut oil over low heat.

Place coconut oil, honey, vanilla, and cinnamon in a small pot and heat over low heat until fully melted and mixed.

In small saucepan, melt coconut oil and honey over low heat.

Put honey, coconut oil (or butter), and cacao and cinnamon in a medium saucepan over medium - high heat.

Combine coconut oil and honey in a small saucepan over low heat.

Add the brown rice syrup, honey, coconut oil, and cashew butter to a small sauce pan and heat over low while whisking continuously.

Reduce the heat to low, and add the honey, coconut oil, and vanilla extract.

In a medium size saucepan on a medium heat add water / milk, coconut oil and dates or honey.

In a small saucepan on the stovetop, melt together honey and coconut oil over low heat, stirring often, until liquid.

Melt the coconut oil and honey in a small pan on low heat.

Then mix together a raw chocolate in a pan over a very low heat of 3T warm softened coconut oil, and 2 - 3 tablespoons honey and 6T cocoa.

I blend up almond milk, coconut oil, fresh ginger, turmeric, cinnamon, pepper, and honey in the blender then heat it on the stove.

In a large nonstick pot, on medium - low heat, combine the honey, tahini, coconut oil, and brown sugar, whisking until everything is smooth and dissolved.

Melt the coconut oil, honey, lemon juice, and tahini together in a pan over gentle heat.

Heat a small saucepan to low and melt the coconut oil, honey, and vanilla until incorporated.

In a small saucepan, combine coconut oil, maple syrup or honey, and peanut butter, and heat over a low heat for about 5 minutes, until everything is warmed and melted.

In a microwave safe bowl heat together coconut oil, peanut butter, and honey on high for 30 seconds, then stir to combine.

In a small pot on the stove, heat the coconut oil and honey until melted and combined.

Combine coconut oil, honey, vanilla, cinnamon and sea salt in saucepan over low heat until fully mixed.

In a small saucepan, heat the coconut oil and honey over medium heat.

Melt coconut oil and raw honey in a sauce pan over very low heat until coconut oil is melted, stir in lemon juice until combined