Sentences with phrase «of coconut oil until»

In the same pan, remove the water and melt coconut butter, milk, nectar, and 2 tbsp of coconut oil until fully combined.

As the chocolate is melting, stir in 1 tablespoon of coconut oil until smoothly combined.

Instead of the deep fryer method I went back to the breaded recipe in Nourishing Traditions and heated up a griddle over two gas burners to about medium and melted 2 tbsp of cultured butter and 2 tbsp of coconut oil until hot (batter will sizzle).

Rub four cooked corn on the cobs in 1 tbsp of coconut oil until your corn turns golden brown.

Cook in the preheated pan of coconut oil until browned on all sides and cooked through the middle.

Stir in two teaspoons of coconut oil until incorporated.

In a large bowl mix together sweetener, cinnamon and 1 teaspoon of coconut oil until smooth, add raisins.

Then I just sauteed quinoa with a teensy bit of coconut oil until it got nice and toasty then covered it with some water and brought it to a boil and let simmer for about twenty minutes.

Stir in 1 tablespoon of coconut oil until melted.

In a food processor, blend together the almond flour, coconut flour, bananas, vanilla extract and 2 tablespoons of coconut oil until you have a firm and mixed dough.

Stir in 1 teaspoon of coconut oil until thoroughly mixed.

Not exact matches

Grease two cake tins with coconut oil and place the cakes in the oven for about thirty minutes, until you can pull a knife out of the centre clean.

Add a teaspoon of coconut oil to a non-stick frying pan on medium heat, wait until it's hot and then use a large spoon to dollop the fritters into the pan and flat them out into rounds (depending on the size of the pan, you should be able to fit between three and five of them each time).

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.

Put 3/4 of the raisins in a food processor along with the coconut oil, rice syrup, cinnamon and salt — blend until completely combined.

First place one cup each of the almonds, pumpkin seeds, ground flaxseed and sunflowers seeds in a food processor and blend for a minute or so until smooth, then transfer the mix to a bowl and stir in the remaining half a cup each of pumpkin seeds and sunflower seeds along with the salt, coconut oil and water.

Put 3/4 of the dried apricots in a food processor along with the coconut oil, oats, rice syrup, desiccated coconut and salt — blend until completely combined.

Liquify the coconut oil (I use a double boiler), and then take a roll of gauze and dip it in the oil until saturated.

In the bowl of an electric mixer (this can be done all by hand if you use the oil as opposed to butter which beats together with the sugar better in a mixer), beat coconut oil and sugar until well combined.

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!

For the topping I roasted in a skillet about 1/2 cup chopped pistachios and 1/4 cup chopped mint with about 1 - 2 tablespoons coconut oil until fragrant and just spread it over the top of the quinoa to serve.

In a food processor, combine cold coconut oil with coconut sugar and mix for a couple of minutes until well combined.

Next in a bowl combine the coconut flour, salt, coconut oil, maple syrup and vanilla and mix well until you can form a ball of dough with your hands.

For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and uniform.

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

In a medium - sized mixing bowl, combine the melted coconut oil and maple syrup together, then add the rest of the ingredients and stir until a crumble forms.

Even in Western society, coconut oil was pretty popular all the way up until the middle of the 20th century.

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

In same small bowl, cut coconut oil in to walnuts until no chunks of oil remain.

For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.

Heat a bit of coconut oil (or for oil free cooking just a bit of vegetable broth) and fry the garlic, onion and the optional chili or jalapeño slices if using (optional) for 5 minutes until lightly golden browned.

First heat a bit of coconut oil (or for oil free cooking just a bit of vegetable broth) and fry the garlic, onion and the optional chili or jalapeño slices if using for 5 minutes until lightly golden browned.

Using a pastry cutter, cut in the butter or coconut oil until the chunks of dough are the size of peas.

In a dry pan, heat the 2 Tbs of sugar until it begins to caramelize, add the coconut oil, a pinch of salt, and the slivered almonds.

I ran out of coconut oil last week and my replacement doesn't arrive until tomorrow.

Make the caramel: Add dates, almond butter, maple syrup, vanilla, salt and coconut oil to a food processor and blend until smooth, this may take a minute or two depending on the power of your machine.

I actually like the little crunchy pieces of coconut oil, but for those trying to hide the texture, the trick is to melt the coconut oil until it is just barely melted an add slowly as the smoothie is already being blended so it emulsifies in and doesn't clump.

Using the bowl of an electric mixer or handheld electric beaters cream together coconut oil, icing sugar and orange juice until smooth.

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

Heat your coconut oil in a large heavy bottomed pan and fry the ginger paste and half of your spring onion until just cooked.

In a small sauce pan boil some water, place coconut oil in a heat proof bowl over top of boiling water, until melted.

Just throw a bunch of raw (with skin) almonds into your food processor with a bit of coconut or almond oil and puree until it's to the consistency you want.

I have heard a lot of buzz about using coconut oil in baking recipes but had not tried it myself until recently.

Add cold coconut oil, and pulse until small balls of the coconut oil remain (as if you were making a pie crust!).

In the bowl of an electric mixer, add coconut oil, honey / maple syrup, vanilla, egg; mix on medium - low until smooth and well combined.

Pulse the coconut, honey, 1/4 cup cocoa powder, and 1 Tablespoon of coconut oil together until a sticky dough forms.

Heat a frying pan with 1 tsp of coconut oil and once warm, toast pecans over medium heat until lightly brown.

I love pan frying mine — just a bit of coconut oil and frying on either side until golden bake, but you could also easily bake these.

Next beat together coconut oil and sugar until there are no more huge chunks of oil, and it's fully incorporated.

Drizzle about 1 tbsp olive or coconut oil in the pot and heat over medium heat for a couple of minutes until the oil is hot.