Sentences with phrase «in coconut flour mixture»

Add in the coconut flour mixture, stirring until just incorporated.

Whisk in coconut flour mixture and bananas until well blended.

Add in the coconut flour mixture and stir well to combine.

Not exact matches

Add the coconut flour to the remaining mixture in the food processor and pulse until just combined.

In a separate bowl, whisk together baking soda, sea salt, coconut flour, and collagen powder, then mix into wet mixture.

In your food processor mix flour, salt, sugar, ground almonds, sahlab powder, pistachio, coconut and butter until mixture gets crumbly.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completeIn the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completeIn a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completein liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

I had to add a bit over half a cup of coconut flour to get the mixture to a state that it can be scooped out of the bowl in and still hold some sort of shape on a cookie tray.

Gradually beat in flour mixture then stir in coconut.

Still on low speed, add the dry and liquid ingredients alternately, adding the flour mixture in three portions and the coconut milk in 2 (begin and end with the dry ingredients).

Add the sugar and collagen hydrolysate to the flour mixture, then pour in the coconut oil and butter.

At low speed, mix in flour mixture in three batches, alternating with coconut milk, beginning and ending with flour, and mixing until just combined.

Then in a bowl add coconut flour and raisins and then add the liquid mixture from the food prosessor / blender and mix together.

Stir flour mixture into butter - sugar mixture, then stir in the oatmeal, dried cranberries, coconut, and almonds.

Stir in flour mixture and then add oats, raisins, coconut and walnuts.

I made one variation which was to dip the cod in coconut flour before dipping in the egg mixture or you can dip in egg first then place in a bag with mixed almond flour and coconut flour then shake.

(For reference, I used Bob's Red Mill Gluten - free Flour instead of Debbie's flour mixture [only because I had some on hand], and Earth Balance Soy - free Butter in place of sunflower butter, honey instead of coconut nectar, and olive oil in place of coconutFlour instead of Debbie's flour mixture [only because I had some on hand], and Earth Balance Soy - free Butter in place of sunflower butter, honey instead of coconut nectar, and olive oil in place of coconutflour mixture [only because I had some on hand], and Earth Balance Soy - free Butter in place of sunflower butter, honey instead of coconut nectar, and olive oil in place of coconut oil.

Once creamy, add in dry ingredients then mix together until well combined, make sure there aren't any chunks of coconut flour in the mixture

I mixed together a little cocoa powder and coconut flour and lightly coated the bites in the mixture, but that is definitely optional.

I combined a cup of toasted pecans, a cup of coconut flour, salt, pepper, and a pinch of cayenne in the food processor and processed until a homogenous grainy mixture formed.

Mix in the coffee and coconut milk and the remaining flour mixture a little at a time until all has been incorporated.

In place of sugar and flour, I boiled parsnip cubes with coconut milk and almond milk and used an immersion blender to puree the mixture into a sweet and creamy base.

To really dial in the classic flavor, we top it all off with an awesome nut - breadcrumb mixture, made from toasted almond flour and coconut oil.

Combine brown sugar, oats, flour, cinnamon, and salt in the bowl then add the coconut oil and rub mixture together with your fingers until the oil is incorporated into the dry ingredients.

Add the melted coconut oil, eggs, vanilla extract, and coffee in the flour mixture.

Stir in the flour mixture with a heavy wooden spoon until well combined, then fold in the coconut, chocolate and nuts.

Add flour mixture in 3 additions alternately with coconut milk in 2 additions, beating batter just to combine between additions.

Sift together cassava flour, baking powder and salt... in a separate bowl beat the coconut sugar and butter until fluffy... add syrup, coconut milk, vanilla and egg to the butter mixture & beat until well combined... combine dry ingredients with wet and beat again until well combined... you now have a very tasty, yet basic vanilla donut batter.

Stir in flour, the two types of coconut and pineapple, then spoon mixture into prepared pans.

Add the coconut oil and toss the pieces in the flour mixture to coat.

I decided I wanted to try and reduce the amount of the oat - quinoa flake mixture in this breakfast bowl the lower the carb amount, but I didn't want to skimp on the volume — hello hangry by 10 am — so I added in a few tablespoons of coconut flour.

If I had to guess, I would say that I added about 1/4 cup to 1/3 cup of oats, cashews, and coconut flour to about 1 1/2 cups of the bean - olive - sweet potato mixture, formed it into four patties, about 1 - inch thick, and pan fried both sides over medium to medium - high heat for a couple of minutes in a skillet liberally coated with non-stick spray.

In another bowl (I used my Thermomix) mix together the flours, yeast, rapadura, flax mixture, coconut oil and soy milk.

1) Melt butter 2) Dissolve sugar in melted butter 3) Mix sugar butter mixture with self - raising flour until homogenously mixed 4) Knead cookie dough with your hands on a cool, flat surface, using a rolling pin to flatten it to 0.7 cm thickness 5) Use a round cookie cutter to cut out round pieces 6) Arrange the cookie dough pieces on a greased baking tray 7) Bake at 200 deg cel for 8 — 10 minutes or until they turn slightly golden brown 8) Spread dulce de leche on one cookie, and cover it with another cookie 9) Coat the sides of the cookie sandwich (the parts where dulce de leche is exposed) with shredded coconut

In a small cup, mix 1 tsp of coconut flour with a bit of water (just like how you usually do with corn starch) then pour in the mixture to the veggiIn a small cup, mix 1 tsp of coconut flour with a bit of water (just like how you usually do with corn starch) then pour in the mixture to the veggiin the mixture to the veggies

Just whisk together some melted coconut oil, light brown sugar, granulated sugar and vanilla, before folding in a mixture of flour, pumpkin pie spice, baking soda, and salt.

In a large bowl, mix the pistachio meal, almond flour, sugar, chia - water mixture, vanilla extract and coconut oil.

Combine flours and next 4 ingredients in a medium bowl; cut in coconut oil with a pastry blender or 2 knives until mixture resembles coarse meal.

3) Pre-heat oven to 450 deg Fahrenheit (230 deg cel) 4) Meanwhile, prepare the pizza dough but combing the tapioca flour, salt, 1/3 cup coconut flour in a medium - sized bowl 5) Pour in oil and warm water and stir well (mixture will be slightly dry) 6) Add in the whisked egg and continue mixing until well combined (mixture will be quite liquid and sticky) 7) Add in 2 — 3 tablespoons of coconut flour (one tablespoon each time) until the mixture is a soft but somewhat sticky dough 8) Coat your hands with tapioca flour, then using your hands, turn the dough out onto a tapioca - flour sprinkled flat surface and gently knead it until it forms a ball that does not stick to your hands.

In a medium mixing bowl combine the oat flour, oats, coconut sugar, baking powder, salt, cinnamon and coconut oil until you have a sandy mixture.Spoon half of the crust mixture into the bottoms of the muffin tins equally.

In the same pan add in the coconut milk and sugar, heat until the sugar has dissolved and thickened slightly, and then add back in the chickpea flour mixturIn the same pan add in the coconut milk and sugar, heat until the sugar has dissolved and thickened slightly, and then add back in the chickpea flour mixturin the coconut milk and sugar, heat until the sugar has dissolved and thickened slightly, and then add back in the chickpea flour mixturin the chickpea flour mixture.

As I mentioned last week in my King Arthur Flour recap, you want to cut half of your COLD fat into small pieces (generally butter and / or lard, though Nikki told me she's had success with coconut oil when it's solid), then work into the flour with your hands until the mixture looks like cornFlour recap, you want to cut half of your COLD fat into small pieces (generally butter and / or lard, though Nikki told me she's had success with coconut oil when it's solid), then work into the flour with your hands until the mixture looks like cornflour with your hands until the mixture looks like cornmeal.

Pulse oats, whole wheat flour, coconut oil, agave, cocoa, salt, and cinnamon in a food processor until oats are coarsely ground and mixture looks like wet sand.

With mixer running at low speed, add flour mixture in 3 additions, alternating with coconut milk (in 2 additions), beginning and ending with flour mixture, and beating in each addition until barely combined.

In a medium bowl whisk together almond milk, Greek yogurt, eggs and coconut oil; add to flour mixture.

Make the topping: Place the coconut sugar, walnuts, almonds, coconut flour, potato starch, cinnamon, and salt in the bowl of a food processor and process until the mixture resembles a fine meal with no pieces of nuts visible.

Combine flour, salt, and coconut oil until crumbly, then stir in the proofed yeast mixture.

With the mixer on low, add flour mixture in thirds, alternating with the cream of coconut mixture and beginning and ending with the flour.

In a large bowl, mix the above liquid mixture with flours, baking powder, brown rice syrup, seeds, groats, coconut oil and vanilla bean.

Sift the coconut flour into the mixture, whisking it in, then stir in the coconut milk.