Sentences with phrase «in coconut mixture»

Spoon the Goji Antiox Toasted Muesli in the bottom of the popsicle mold, then spoon in the coconut mixture.

Working one at a time, toss balls in coconut mixture, pressing to adhere (the heat from your hands will soften the ganache on the outside, so coconut will stick).

With the motor running on low, drizzle in the coconut mixture, blending just until smooth.

Dip each shrimp in the egg whites, then in the coconut mixture, using your fingertips to press the mixture onto the shrimp.

Push down on the toppings just a little so they are partially in the coconut mixture so they stick.

Not exact matches

Next place the coconut oil, maple syrup and cinnamon in a saucepan and gently heat until the coconut has melted and everything has mixed nicely — pour this over the oaty almond mixture and stir well until all the dry ingredients are coated with the maple mix.

Everything gets cooked in a heavenly, creamy mixture of mango, pureed with coconut milk, and the result is a satisfying, savory, sweet and sour curry that's incredibly good for you.

Add in eggs, coconut milk mixture and olive oil, and whisk to combine.

Hi Marcella, you can add dates to a pan with some coconut oil and almond butter until it creates a really soft mixture and then blend them in the food processor x

If you have frozen fruit, you can just increase the amount of maple syrup in the coconut milk mixture, and add the frozen fruit directly to the blender, that way you won't have to defrost and stew.

Hi Molly, cacao butter is really great to use in this recipe as it binds the mixture together and has a chocolately taste but you could also try using coconut oil instead!

Pulse the beans with the coconut oil in the food processor until the mixture is creamy.

The filling is shredded Brussels sprouts, mushrooms, and red lentils (you can add barley, too, for a grain component), that cooks in a mixture of healing spices and coconut milk.

Sadly not as you really need the solid coconut oil to help bind the mixture together which just wouldn't work with another liquid oil in terms of the taste and consistency unfortunately x

Combine the garlic, turmeric, salt, and 1 cup of the coconut milk in a non-reactive bowl and marinate the chicken in the mixture for at least 1 hour.

If I have untoasted coconut chips, shall I put them in the mixture right at the beginning?

Once you've got your mixture you need a lovely hot frying pan (critical for success) and a dollop of coconut oil (or butter if you tolerate dairy) to cook the pancakes in.

Line a baking dish with parchment paper and pour your mixture in, flattening to an even surface and sprinkle with shredded coconut to garnish.

Make the dipping mixture by combining the 3 oz of chocolate and 2 tbsp of coconut oil in a small pot.

For the «cream» mixture, in a large bowl combine coconut cream, mayo, lemon juice, onion powder, cayenne, nutritional yeast, 3/4 tsp salt.

When melted, whisk in ground coconut sugar, almond milk, instant coffee (if using), vanilla and flax mixture.

Melt 1/4 cup of coconut oil (I put it in the microwave for a minute in a bowl) and combine with crumbled graham crackers for graham cracker mixture.

Divide the coconut milk mixture in half and evenly drizzle half over the apples (the other half will be for the top layer).

Meanwhile... Make the crust: — Mix together almond and cashew meal (or whatever you have) with a mix of honey and coconut oil (or you can just do one or the other or butter — I like the mix because then it's sweet but not too sweet) until it is a sticky dough consistency — Press into the pie pan and chill until you're ready for it — Pour in the hot blueberry mixture — stir in some fresh blueberries for fun!

Sprinkle in chopped green onion, turn the heat to medium - high, and pour in the coconut milk, allowing the mixture to come to a simmer and cook for another 2 - 3 minutes, then cover the pan and allow to cook a remaining 4 minutes until coconut milk has evaporated and rutabaga is soft.

Once the coconut milk mixture has chilled, pour into prepared ice cream machine and churn 10 - 15 minutes until beginning to thicken, then slowly drop in the cookie dough bites, allowing the mixture to churn another 5 - 10 minutes until the consistency of soft serve.

I added in 1 Tbsp of cocoa powder with the dry ingredients to make this more chocolatey and used canola oil instead of coconut oil, then when I made it I put the mixture into muffin cups and pressed down as hard as I could with a spoon.

Add the coconut palm sugar and remaining tablespoon of maple syrup to the reserved nut - oat mixture in the small bowl.

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.

Mix key lime zest, juice, and remaining 2/3 cup coconut milk in a small bowl (it's okay if mixture separates slightly; it will be absorbed by cake).

* To prepare fresh burdock root, you must peel + grate the root and sauté in a mixture of sake, organic soy sauce, and organic coconut sugar until the root is thoroughly cooked and slightly al dente.

Coconut cream: in a food processor with a steel blade put coconut, butter, sugar, vanilla, salt and coconut milk and blend until the mixture is cCoconut cream: in a food processor with a steel blade put coconut, butter, sugar, vanilla, salt and coconut milk and blend until the mixture is ccoconut, butter, sugar, vanilla, salt and coconut milk and blend until the mixture is ccoconut milk and blend until the mixture is crumbly.

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

In a bow whisk together the pumpkin puree, coconut oil, almond or peanut butter, agave nectar, vanilla extract and the flaxseed mixture.

Blend dried coconut and powdered sugar with a whisk in a medium - sized bowl until the mixture is uniform.

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

For this recipe, the carrots are roasted to bring out their extra sweetness, and the onions are sauteed in a mixture of coconut oil and tahini.

Add in the vanilla, coconut oil, cinnamon and pure maple syrup and process until the mixture comes together in a ball.

Add a little extra purified water to acquire desired consistency as the mixture may or may not be very thick depending on the amount of coconut meat in your coconut (the amount of meat varies quite a lot between coconuts).

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

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).

In a small bowl, stir together the coconut oil and honey, and then fold into the oat mixture.

Once the chocolate mixture has set up, place it and an extra half cup of coconut cream in your blender, blend it, and refrigerate for half an hour.

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

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

Add onion and garlic mixture, three quarters of a cup of coconut milk, and lime juice in a blender.

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