Sentences with phrase «oil and sugar with»

In a bowl, mix oil and sugar with a whisk.

This recipe replaces white flour with gluten - free and low - carb almond flour, butter with heart - healthy coconut oil and sugar with low - glycemic maple syrup.

Filed Under: Breads, Breakfast Tagged With: breakfast, cacao chips, featured, healthy chocolate muffins, muffins, replacing oil and sugar with honey and yogurt, snack

In a large bowl, beat the butter, oil and sugar with an electric mixer until light and fluffy.

Using a stand mixer, beat together the oil and sugar with a paddle attachment until combined — about 1 minute.

In a large bowl, cream together the coconut oil and sugar with a hand mixer.

Not exact matches

Funded by the UNDP, the solidarity kits include foam mattresses, kitchen utensils, crockery, shoes, fabric, toothpaste and toothbrushes, soap, female sanitary supplies and laundry powder, together with food items such as beans, sugar, oil, powdered milk, baby food and eggs.

Instead of being made with ingredients such as flour, butter and sugar, I use ingredients such as oats, nuts, coconut oil and maple syrup.

I mix the sugar and oats with some coconut oil and apple cider vinegar, as they both work to smooth, soften and moisturise the skin while you scrub so that your whole body looks and feels deliciously soft after you use this.

While the apple cooks, place the almond flakes, ground almonds, pumpkin seeds, chia seeds, coconut sugar, melted coconut oil, maple syrup and cinnamon into a bowl and give it a good mix with your hands.

Dust with the cinnamon sugar and place on a lightly oiled baking pan.

With ingredients like steel - cut oats, whole wheat flour, almond milk, extra virgin olive oil, coconut sugar, cranberries and orange, these muffins make a great clean eating, on - the - go breakfast!

Seriously though, I use this to mix with coconut oil and cacao powder for a low - sugar AWESOME quick fix for chocolate cravings.

Mix with some olive oil, salt and sugar.

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.

Then I just did a crump topping on top with coconut oil, flour, cinnamon and brown sugar..

The gingersnaps are finely ground and then mixed with oil, water, and powdered sugar to make the base.

I find it amazing that so many different breads have such unique characteristics even though they start out with the same simple ingredients: flour, yeast, salt, sugar, water and oil.

In a medium bowl, beat together with an electric mixer the canola oil and sugar.

Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher salt - 3 eggs - 1/2 cup canola oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top.

Add flour mixture to sugar and olive oil gradually, alternating with the almond milk until all ingredients have been used.

In a stand mixer fitted with a paddle attachment, cream together the butter, coconut oil, and sugar on medium high for 3 - 4 minutes, until light and fluffy.

4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)

In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, oil, and remaining 1⁄2 cup (100 grams) granulated sugar at medium - high speed until thick and pale yellow, 5 to 6 minutes.

I've only made a couple of tweaks, one to reduce the sugar and the other to substitute the sunflower oil for coconut oil, our oil (along with olive oil) of choice.

Add the remaining ingredients (pumpkin, almond milk, coconut sugar, coconut oil and molasses) into the bowl with the flaxseed eggs and stir well to combine.

I didn't have cocoa butter but had brown sugar turn out good smell wonderful with peppermint and ylang ylang essential oils with a little olive oil added

Place about 1/3 cup of the batter into the waffle iron and sprinkle a bit of the remaining coconut sugar on top of the batter in the waffle iron (you may want to grease the iron with coconut oil or butter to keep sugar from sticking), then close the iron and cook according to your iron's directions.

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

Among things I change on occasion are: — Olive oil instead of coconut oil — Honey instead of maple syrup — Replacing some of the flour with chickpea flour — I never tried the millet actually but have instead always added pumpkin seeds which complement the babana marvelously — I always cut down on the sugar in half (I generally do so in recipes) and I dislike cloves so no.

The dark chocolate is melted with coconut oil and with all the berries on top you won't miss any sugar in there.

Just cream the coconut oil with the butter and sugar.

Unlike traditional caramel which is purely refined sugar, this healthy version is made with delicious medjool dates, coconut oil and a touch of milk.

Transfer the sugar and coconut oil mixture into the bowl with dry ingredients and mix until everything is well combined.

To make the graham crust combine the crushed graham crackers, melted coconut oil (or butter), along with the dash of cinnamon and coconut or brown sugar in a bowl and mix throughly, coating all the crumbs.

I like using four bananas, olive oil instead of butter, 1/2 cup of brown sugar with a couple swirls of honey, and subbing 1/2 cup of the flour with whole wheat flour.

Flavorful, yes, but the recipes are filled with butter or olive oil, honey, nuts, phyllo, and cheeses, so they are not typically low calorie, low fat, or low sugar.

Hi Deb - I just made this with a few changes: I sub'd butter for coconut oil and used all brown sugar because I didn't have maple syrup.

The filling, which calls for curd cheese, eggs, vanilla custard, and that weird vanilla sauce mix was made with yoghurt, starch, sugar, chickpea flour, and coconut oil instead.

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 complewith 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 compleWith 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

This no - bake cake is gluten free; made with almond flour, coconut flour, cacao, flax seed, coconut oil, coconut nectar, coconut sugar and prunes.

Brush the flesh of the halved acorn squash with coconut oil and sprinkle with salt and brown sugar.

Meant to mention that I put very thinly sliced garlic, a sprinkle of dried thyme, salt and sugar, along with a drizzle of balsamic vinegar when I roast them (in addition to the olive oil).

Below are my substitutions: Coconut oil — extra virgin olive oil Coconut sugar — Splenda Almond flour — coconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hydraand such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hydraAnd since I saw it was crumbly, I used 1/3 cups of almond milk to hydrate.

In a blender or mixing bowl with a hand mixer, blend the powdered cashews, pumpkin, sugar (to taste), oil, maple, pie spice, vanilla, cinnamon, and salt until smooth.

I used the cauliflower rice topped with a topside steak which was basted in wholegrain mustard, dash of chillie, 1 tsp brown sugar, cracked pepper / salt, with 1 tsp of Herb and Garlic Seasoning with Olive Oil to combine.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

It's filled with GMO's (soybeans oil, corn syrup high fructose, corn flour, soy lecithin, corn starch), refined white sugar and salt and artificial flavors and preservatives.

Second, I use coconut oil, which adds a subtle sweetness that pairs nicely with the caramelly brown sugar and the dark chocolate chips.

I go a little heavier on the oil since the sugar content in the veggies will cause them to burn easier and I want a little coating on them to help prevent them from sticking to the barbeque pan (stainless steel «wok» with holes in it).