Sentences with phrase «melt remaining coconut oil»

In the meantime, melt remaining coconut oil in a large stockpot.

Melt remaining coconut oil (approx 1 Tbsp + 1 tsp) in large bowl, then add sliced plantains to the bowl.

Melt the remaining coconut oil with a pinch of salt and toast the pine nuts.

Not exact matches

Melt the chocolate on a double boiler with the remaining 1 teaspoon of coconut oil, mixing often, then remove from the heat.

While these are baking you can make the chocolate sauce — simply melt the coconut oil on the hob, then stir in the remaining ingredients until smooth and silky.

Combine melted coconut oil, almond butter and remaining one tablespoon of maple syrup in a separate bowl.

Melt coconut oil and add the remaining cookie ingredients to a bowl and mix.

Drizzle the remaining melted butter or coconut oil on the top and serve.

Over medium - low heat, melt the coconut oil and shea butter together and whisk in the remaining ingredients until smooth and uniform.

In the morning added remaining ingredients, except replacing oil with melted coconut oil.

Drizzle the remaining melted butter or coconut oil on the top and serve or refrigerate.

Repeat with remaining batter and stud with maple syrup, date syrup, melted coconut oil, or jam until you've fed all your roommates and yourself in the most festively autumnal manner!

I like the bottom layer to remain a bit softer, but if you'd like it to firm up, just replace the water with melted coconut oil.

Also re the cold flour — as I am adding warm coconut oil, never made sense to have cold chickpea flour as it would just great instantly warm when mixing:) Recipe: INGREDIENTS: 1 1/2 c + 1/8 c chickpea flour (or mix 1 c chickpea & 3/4 c buckwheat flour) 1/2 tsp sea salt 1 tsp baking soda 1/4 c coconut sugar (sift out most lumps) 1/4 + 1/8 tsp stevia powder 1/4 c + 2 tbsp coconut oil, melted TIP: add remaining liquid ingredients to warmed coconut oil pot 2 tsp vanilla 2 tbsp lemon juice (optional plus rind) to form * thick * dough consistency.

Heat the dark chocolate and remaining coconut oil over a double boiler on low heat, stirring until melted and smooth.

Gently melt the coconut oil by placing it in a heatproof bowl set over a pan of steaming water with the heat turned off (this ensures it doesn't go above 46ºC and remains in it's raw state).

Biscuit Base: Gently melt the coconut oil by placing it in a heatproof bowl set over a pan of steaming water with the heat turned off (this ensures it doesn't go above 46ºC and remains in it's raw state).

Brush the entire surface with remaining 2 tablespoons melted coconut oil.

In a double boiler or bowl on top of a small pot of boiling water, melt the chocolate with the remaining 1 Tablespoon of coconut oil.

Melt the remaining 2 teaspoons of coconut oil; add the pear slices (reserving some slices for garnish) and cook, stirring occasionally, until lightly browned, 4 to 5 minutes.

Melt 1 - 2 Tablespoons of coconut oil and mix in the remaining garlic, ginger and peppers.

In a large bowl, whisk together cooked strawberries, maple syrup, melted coconut oil, flax mixture and remaining 1/3 cup of almond milk

Then mix in the coconut yogurt, shredded zucchini and remaining melted oil or vegan butter until well mixed.

While the coconut butter sets up, add the remaining 2 Tablespoons chocolate chips and 1/4 teaspoon of coconut oil to the chocolate melting bowl and heat in the microwave for 15 - 20 seconds to melt.