Sentences with phrase «mixture of coconut oil»

This mixture of coconut oil, cocoa butter and vanilla stevia drops combine to make a delicious, carb - free dessert that will melt in your mouth.

The mixture of coconut oil and avocado help in hair growth and nourish especially for the dry hair.

It's a mixture of coconut oil, butter, and heavy cream in your coffee.

I use a mixture of coconut oil and honey!

I wanted to use a mixture of coconut oil, olive oil and castor oil so I entered these into the soap calculator and got these percentages:

Hi, I made the coconut mayo but I did not like the fact that it goes really hard in the fridge The second recipe calls for a mixture of coconut oil and olive oil — does this mean that it will not get so hard in the fridge?

Soak the kernels in a mixture of coconut oil and a bit of Flavacol for about an hour before popping.

Instead, this chocolate fudge is a wonderful mixture of coconut oil, cashew butter (although any nut butter would work), dark chocolate (70 % cocoa — no milk solids), roasted pistachios, almonds (again any nuts work — roasted hazelnuts are even better!)

I think I'm going to top them with a mixture of coconut oil and cocoa powder drizzled on top.

In place of the chocolate chips, I would use a mixture of coconut oil, cocoa powder and raw honey or stevia to make them sugar - free as well.

I used a mixture of coconut oil and organic butter to keep the texture, taste, and consistency true to what you remember as a kid.

Just a few ingredients get mixed by hand and pressed into a pan to bake.Then the filling: a sweet mixture of coconut oil, coconut sugar, molasses and salt that's mixed on the stove.

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.

Not exact matches

Coat the bottom of your baking pie dish with coconut oil to prevent the pie from sticking, before using a spatula to cover the bottom with the mixture.

Add 1 tablespoon of coconut oil to the food processor, along with the tahini and maple syrup, and continue to process until well mixed and the mixture sticks together when pressed between your fingers.

Repeat with the rest of the mixture adding more coconut oil when the pan dries out.

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

This mixture is very dry with just 4 teaspoons tahini, I make the classic ones all the time but they have 2 tablespoons of coconut oil and almond butter.

However, I only used about 2/3 of the oats you said, and they were still very dry and the mixture was extremely crumbly — should I have melted the coconut oil?

If the granola mixture sticks to your hands, wet your hands or use a bit of coconut oil.

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.

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

As for the avocado, I would probably use a mixture of whipped coconut milk and coconut oil to replace it.

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.

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!

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.

3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet

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 completely

Beyond that, the recipe basically involves melting together the coconut oil / butter, peanut butter, and honey, then stirring the resulting mixture into a bowl of rolled oats and roasted peanuts.

The Vanilla Bean Cheesecake layer is made from a simple mixture of Cashews, Refined Coconut Oil (always use refined unless you want to impart a coconut - ty flavor to your desserts), Agave Nectar, Vanilla Bean Paste, Lemon Juice and SoCoconut Oil (always use refined unless you want to impart a coconut - ty flavor to your desserts), Agave Nectar, Vanilla Bean Paste, Lemon Juice and Sococonut - ty flavor to your desserts), Agave Nectar, Vanilla Bean Paste, Lemon Juice and Soy Milk.

I like coconut oil and avocado oil or a mixture of these as well.

Microwave these three ingredients with the coconut oil until the mixture is smooth before adding to the rest of the ingredients.

(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 coconut oil.

If you don't have any molds, you can also just drop spoonfuls of the coconut oil mixture onto a flat surface (such as a cutting board) lined with parchment paper.

The correct amount of coconut oil you should use is 1 to 2 tablespoons and not 1 teaspoon, or else your mixture will be dry and not creamy at all.

I reserved a bit of the dry mixture to sprinkle on top, with additional coconut oil on top to help it brown, and then a dusting of turbinado sugar.

Scoop the solids off the top of a can of coconut cream (this is easiest if the can has been placed in the fridge at least half an hour prior), and add with the date mixture and oil to a high speed blended.

I was pretty generous with the salt in this batch: I added some salt to the dry oatmeal mixture, then I added more salt to the liquid mix of coconut oil, honey, brown sugar, butter, and vanilla extract.

The next day, there was a hard layer of coconut oil on top and a kind of gooey honey / milk mixture below.

Instead of butter, I whipped up a mixture of palm oil shortening (which you can find here) and refined coconut oil for great texture and neutral flavor.

If you did that, sometimes the coconut oil comes to room temperature and then the wet mixture isn't all that wet, but kind of thick.

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.

Instead of the marshmallows, we use creamy nut butter, maple syrup and coconut oil for that sticky mixture.

I made this today — very easy — very rich flavor — BUT since the coconut oil was already melted and room temperature, I didn't fluff it up — or place in a blender — beat everything by hand — and honestly, there is < 1/2 cup of the mixture.

Once the batter has been left to do its thing for 10 mins, heat a tbsp or so of coconut oil in a nonstick pan and spoon a couple of tbsp of pancake mixture into the pan.

To the food processor, add the maple syrup, coconut oil, coconut water (from the separated can of coconut milk to be used for the coconut cream) and salt, and pulse until the mixture is well - combined and sticking together.

Brush each wrapper with coconut oil / honey mixture and sprinkle with about 1 tablespoon of dukkah.

If you prefer the crumble to stick together better, add 2 T of coconut oil to the crumble mixture.

It's made by coating rolled oats with a mixture of peanut butter, coconut oil and pure maple syrup, and then toasting the oat mixture in the oven.

I used about 1 tsp Ceylon cinnamon, 1/2 c blackstrap molasses, 1/4 c grade b maple syrup 1/4 c extra virgin coconut oil a pinch of allspice a pinch of nutmeg, and everything else I followed the recipe, after they were mixed, I rolled them into balls and rolled them in a mixture of evaporated cane juice, and Ceylon Cinnamon.