Sentences with phrase «like toasted coconut»

Made with milk chocolate and bananas, Lumpias taste like nutella crepes but with healthier sweeteners like toasted coconut butter and honey.

i love this granola because it is filled with a TON of goodies like toasted coconut and raisins and dates!

Thanks so much for sharing this awesome recipe, I can't wait to ah a few ingredients of my own like toasted coconut!

I love cooking in a kitchen that smells like toasted coconut!

Personally, I like toasting coconut in the oven, because I feel like it toasts the coconut more evenly than on the stove.

Not exact matches

My favourite is the tomato and coconut bowl which is filled with coconut and tomato short grain brown rice, avocado, toasted almonds and sprouts — it's like a hug in a bowl!

Coconut milk, cashews, toasted coconut, maca - it's like having a warm hug in aCoconut milk, cashews, toasted coconut, maca - it's like having a warm hug in acoconut, maca - it's like having a warm hug in a glass.

Once the coconut and cashews look like they're toasted, turn off the heat.

Available in Chocolate Chip, Snickerdoodle, Peanut Butter and Dark Chocolate Toasted Coconut varieties, Simple Mills» new homemade - style cookies are made exclusively from whole - food ingredients like almond flour, honey and coconutCoconut varieties, Simple Mills» new homemade - style cookies are made exclusively from whole - food ingredients like almond flour, honey and coconutcoconut sugar.

This tropical toasted coconut stovetop granola is filled with flavor and texture, comes together in no time on the stovetop, and makes you feel like you're on vacation - need I say more?!

Tart and sweet fruit blended with toasted coconut is a combination that tastes just like paradise.

After coating the apples you can dip in toasted coconut, chopped toasted nuts, mini chocolate chips (such as Enjoy Life's gfcf chocolate chips) if you would like.

~ Dessert crepes with caramelized plantains, toasted coconut and chocolate sauce Morri ~ Meals with Morri ~ Russian Blini for Two Pete and Kelli ~ No Gluten, No Problem ~ Key Lime Crepes Shauna ~ gluten - free girl ~ Gluten Free Buckwheat Crepes T.R. ~ No One Likes Crumbley Cookies ~ Brownie Crepes with Strawberry Wine sauce T.R. ~ No One Likes Crumbley Cookies ~ Basil Tomato and Feta Crepes T.R. ~ No One Likes Crumbley Cookies ~ Fresh Fruit Crepe Tara ~ A Baking Life ~ Breakfast Crepes with Eggs and Kale Jonathan ~ The Canary Files ~ Vegan Crepes for Filipino Spring Rolls Rachel ~ The Crispy Cook ~ Raspberries and Cream Crepes Mrs. R ~ Honey From Flinty Rocks ~ Crepes — Spinach & Dessert

The result was what seemed like a creamier and ever - so - slightly sweeter marshmallow, which paired perfectly with the unsweetened toasted coconut.

But I've recently created a couple great recipes with fresh pineapple, like Grilled Salmon with Pineapple Jalapeno Salsa, and this Grilled Pineapple with Ice Cream, Rum Sauce and Toasted Coconut dessert I'm sharing with you today.

What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).

I like a little textural contrast so I topped the creamy stuff with some crunchy clusters of toasted nuts, oats and coconut.

This produces a moist, custard - like dessert with a slightly - crispy toasted coconut topping.

I'm usually a waffle person too (although I like pancakes better than french toast) and I had a not awesome coconut flour pancake experience buuut I feel like these are like 1000x better!

Toasted coconut sounds like an amazing addition — I'll have to try that next time!

Arrange nuts in a single layer on a heavy baking sheet, and bake at 350 ° for as little as two minutes for flaked coconut to five or more minutes (for dense nuts like almonds); shake the pan or stir frequently so the nuts toast evenly — they tend to brown on the bottom more quickly.

If you're not a fan of coffee (like Thom) simply replace the black & white with unsweetened vanilla almondmilk (toasted coconut would be delicious, too).

In the same skillet, toast the coconut, stirring constantly, just until it begins to turn golden (note: toasting the coconut second will help unstick any toasted rice flour that's stuck in the grooves of your pan if you have a textured pan like me).

1 cup fine shredded coconut, like the one is used to make Macaroons 1 cup toasted and finely chopped pecans 1 good healthy and generous pinch of kosher or sea salt.

You can use any combination you like, but I mixed about 1/2 cup plain low fat granola with 1 - 2 tablespoons each of chopped pecans, chia seeds, dried cranberries, and toasted coconut.

Top with toasted coconut, extra caramel sauce and melted chocolate chips for an even more cookie - like indulgence.

It was also incredibly easy to prepare — simply whisk pumpkin puree with spices, vanilla, and a little maple syrup, and layer it with greek yogurt and your favorite toppings (like granola, nuts, dried cranberries, chia or toasted coconut).

OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast

The banana and toasted coconut yogurt give it a bit of a tropical feel and the cocoa powder and almond milk make it taste a little like dessert.

With flavors like Thai Red Curry, Toasted Coconut, Korean BBQ, and Vegetable Fried Rice, the possibilities are endless!

These no - bake Cherry Almond Energy Bites are one of my favorites but be sure to check out others like my Smoked Paprika Almond Popcorn, Double Almond Peach Granola, and Almond Butter Coconut Sweet Potato Toast here.

1 cup of cooked quinoa 3 ripe bananas 1/4 cup of melted coconut oil 1/4 maple syrup 2 teaspoons of vanilla extract 1 cup of gluten free flour (I love Bob's Redmill 1 to 1 GF flour) 1 cup of gluten free rolled oats (again Bob's Redmill) 1/2 cup of toasted coconut flakes 3 tablespoons of flax seed meal 1 tablespoon of ground cinnamon 1 teaspoon baking soda 1/8 teaspoon salt 1/4 cup of cashew milk — I like Silk (coconut, almond, or whatever type of milk you prefer)

UPDATE May 2017: The original recipe below remains an EXCELLENT recipe, however by adding 1/2 cup of liquid like coconut milk, nut milk, or bone broth the batter blends smoother and the final muffins come out of the oven with a moist inside and toasted outside.

and then I haven't even started with the toppings: Berries, bananas, coconut whipped cream, vanilla ice cream, toasted coconut flakes, chocolate pudding... anything you like, they are all wonderful!

Nonni's Toasted Coconut Chocolate Chip Artisan Thin Cookies offer the sweet and natural taste of Sri Lankan coconut and just like the other flavors, are made with coconCoconut Chocolate Chip Artisan Thin Cookies offer the sweet and natural taste of Sri Lankan coconut and just like the other flavors, are made with coconcoconut and just like the other flavors, are made with coconutcoconut oil.

The layers look lovely and I really like the sprinkle of toasted coconut on top.

Coconut Broccoli Soup -(101 Cookbooks) A simple broccoli and spinach affair, made with coconut milk broth, double greens (broccoli & spinach), and topped with good stuff like pan-fried tofu cubes, lots of toasted almonds, and shredded scaCoconut Broccoli Soup -(101 Cookbooks) A simple broccoli and spinach affair, made with coconut milk broth, double greens (broccoli & spinach), and topped with good stuff like pan-fried tofu cubes, lots of toasted almonds, and shredded scacoconut milk broth, double greens (broccoli & spinach), and topped with good stuff like pan-fried tofu cubes, lots of toasted almonds, and shredded scallions.

Save room for Southern - screaming desserts like sweet potato bourbon pecan pie and toasted coconut cake.

Vegan Cranberry Pistachio Loaf by It Doesn't Taste Like Chicken Magic Fruit Cake Bars with White Chocolate Drizzle by One Ingredient Chef Cranberry Cheesecake & Pistachio Stuffed Vegan French Toast by Connoisseurus Veg Pistachio Crusted Cranberry Cashew Coconut Cheese by Lemon and Coconut Cranberry Pistachio and Mango Salad by Veggies Save the Day Cranberry Cointreau Coconut Ice Cream with Candied Pistachios by Vegan Yack Attack Cranberry Pistachio Donuts by Two City Vegans (Casey) Cranberry Pistachio Gingersnap Truffles by Two City Vegans (Alix) Warm Barley Bowl with Roasted Brussels, Sweet Potatoes and a Coconut Curry Dressing by Taste Space Whole Wheat Cranberry Pistachio Vegan Biscotti by Veggie Inspired Journey Coconut Pistachio Cashew Cheese Panini with Cranberry Jam by Peppers and Peaches Toasted Pistachio Rice Pudding with Candied Cranberries by The Lazy Vegan Baker Pistachio and Cranberry Cream Sandwich Cookies by Love Me Feed Me Vegan Meringue Nests with Cranberry Coconut Whip and Crushed Pistachios by The Viet Vegan Vegan Coconut Quinoa Salad by Beets Not Meats Cranberry Orange & Pistachio Muffins With Vanilla Cream by A Virtual Vegan Gourmet Lazy Cabbage Rolls by Choose to Cook Sweet Potato Coconut Curry with Cranberries and Pistachios by The Tofu Diaries Lebanese Semolina Pudding (Layali Lubnan) by Lands and Flavors Vegan Chocolate Cranberry Cake by The Seasonal Diet

You may add some butter on top as well if you like and garnish with toasted coconut.

Serve with toasted Coconut Almond Flour Bread or a crunchy vegetable medley, like celery and bell peppers.

Top with coconut whipped cream (scroll down) and cherries, toasted coconut flakes, chocolate shavings, sprinkles, fresh berries, whatever you like!

This sounds like it would go good with the vegan white chocolate bananas foster bread pudding with toasted coconut and either pecans or macadamian nuts

Kale salad with toasted coconut and sesame oil - this fantastic salad has it all - it's crunchy, it's salty, it's satisfying, and feels like comfort food, yet is a health bomb.

I made half with the toasted coconut and half without to see which way I like them better and I have to say, they're already pretty high on the notch scale alone but the coconut takes them up about five more notches.

I love these tropical flavors, and that toasted coconut sounds like the perfect way to top it off.

Like a grown - up version of the popular Almond Joy candy bar, this tart from food writer Ben Mims balances almonds and sweet chocolate with plenty of salt and toasted coconut.

Being privy to my special cookie recipes like Apple Pie Cookies, Classic Coconut Macaroons, Raspberry Coconut Macaroons, Cranberry Cookies, Meringue Cookies, Pumpkin Pie Meringue Candy, Cinnamon Toast Crunch Cookies, Nutty Butter Cookies, Puffed Marshmallow Cookies, Raspberry Tea Cookies

Vegan Cranberry Pistachio Loaf by It Doesn't Taste Like Chicken Magic Fruit Cake Bars with White Chocolate Drizzle by One Ingredient Chef Cranberry Cheesecake & Pistachio Stuffed Vegan French Toast by Connoisseurus Veg Pistachio Crusted Cranberry Cashew Coconut Cheese by Lemon and Coconut Cranberry Pistachio and Mango Salad by Veggies Save the Day Cranberry Cointreau Coconut Ice Cream with Candied Pistachios by Vegan Yak Attack Cranberry Pistachio Donuts by Two City Vegans (Casey) Cranberry Pistachio Gingersnap Truffles by Two City Vegans (Alix) Warm Barley Bowl with Roasted Brussels, Sweet Potatoes and a Coconut Curry Dressing by Taste Space Whole Wheat Cranberry Pistachio Vegan Biscotti by Veggie Inspired Journey Coconut Pistachio Cashew Cheese Panini with Cranberry Jam by Peppers and Peaches Toasted Pistachio Rice Pudding with Candied Cranberries by The Lazy Vegan Baker Pistachio and Cranberry Cream Sandwich Cookies by Love Me Feed Me Vegan Meringue Nests with Cranberry Coconut Whip and Crushed Pistachios by The Viet Vegan Vegan Coconut Quinoa Salad by Beets Not Meats Cranberry Orange & Pistachio Muffins With Vanilla Cream by A Virtual Vegan Gourmet Lazy Cabbage Rolls by Choose to Cook Sweet Potato Coconut Curry with Cranberries and Pistachios by The Tofu Diaries Lebanese Semolina Pudding (Layali Lubnan) by Lands and Flavors Vegan Chocolate Cranberry Cake by The Seasonal Diet Jolly Bollywood Holiday Curry by Sexie Veggies

From my understanding expeller pressed oils are exposed to a higher processing temperature which gives it more of a «toasted» taste whereas cold - pressed taste more like pure coconut and are processed at lower temperatures.