Sentences with phrase «oil mix until»

Not exact matches

Next place the coconut oil, maple syrup and cinnamon in a saucepan and gently heat until the coconut has melted and everything has mixed nicely — pour this over the oaty almond mixture and stir well until all the dry ingredients are coated with the maple mix.

Line the bottom of a pizza dish or cake pan with olive oil and pour the mix in, then bake for about 15 - 20 minutes, until the base is firm — it cooks really pretty quickly though.

Over a medium - low heat, put the onions and garlic in a pan, mix with some olive oil, cover and leave for 10 - 15 minutes to sweat out until soft.

When the dates are soft place them (including the melted coconut oil, grated ginger and apple puree) into a blender with the raw cacao powder and blend until the mix is totally smooth.

Whisk in the oil in a slow stream and mix until creamy.

Add all sauce ingredients to a food processor and pulse a few times until coarsely mixed, check the flavor and consistency and add more salt, herbs or oil if needed.

Melt the coconut oil, cashew butter and maple syrup on a low heat, then stir in the cacao powder and buckwheat flour, mixing until a dough forms.

Once combined, add the maple syrup, coconut oil and almond milk and mix until a batter has formed.

Place the almond milk, maple syrup, cashew butter, coconut oil, vanilla powder, apple puree and soaked chia and flax mix into a blender and blend until fully mixed (about a minute).

Add oil, milk and eggs (leave out if you are vegan) and mix until smooth.

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.

To make the base, melt the coconut oil over a low heat then mix in the coconut flour, oat flour, maple syrup and salt until a dough forms.

Place kale in a large mixing bowl, drizzle with olive oil and sprinkle with sea salt, and massage until wilted.

Finally, make the dressing simply by mixing the tahini, tamari, lime and olive oil with a fork until smooth.

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.

Squeeze over a little lime juice and drizzle with oil and toss until mixed.

Pour the oil and coffee mixture over the oat mixture; mix together until oats are evenly coated.

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

With an electric mixer whip on high the coconut oil and honey or maple syrup until combined.

1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips

Add the fried chicken pieces now and mix thoroughly.Cook the chicken until oil starts to release from the sides of the vessel.

In a separate mixing bowl, whisk together extra virgin olive oil, cranberry juice, pomegranate juice, vinegar, salt and pepper; whisk until thoroughly incorporated.

Mix until thoroughly combined and the oil has moistened all the brown sugar.

Continue mixing until all of the fruit is smoothly blended into the oil.

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.

In a large bowl, combine the cake mix, eggs + oil until well blended.

Add the spices and olive oil to the large bowl with the potatoes and mix with your hands until they're all evenly coated.

In a separate, small container, stir together the oil, rice vinegar, ponzu sauce, and ginger until well mixed.

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.

Add in the coconut oil, eggs, and vanilla and mix until incorporated.

With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand.

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.

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 fMix 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 fmix 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 fmix 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 cake: In a medium - sized mixing bowl, beat together the butter, oil, and sugar / Splenda until fluffy.

In either a medium bowl, or in the bowl of a standing mixer, add the vegetable oil and sugar and mix for about 30 seconds, or until it looks like wet sand.

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.

Add the parsley, egg, and olive oil and mix until well combined.

Add oil (with onion mixture) and lemon juice to kale, mix with hands until coated.

In a large mixing bowl, beat together the eggs, sugar, oil, butternut squash puree, orange zest, and vanilla until well mixed.

Roasted garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long

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

Cut the white fish into strips, about 1/2 inch thick and 3 inch long, then place in the first bowl, coating with oil, then transferring to the second bowl, mixing around until fully covered in plantain flour, then put on the prepared baking sheet.

Add sugar syrup until dissolved, remove from heat, add coconut oil and stir until the oil is melted and everything is well mixed.

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.

With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined.

Whisk in the yogurt, oil, sugar, and vanilla, mixing until smooth.

Add strained yogurt, garlic puree, lemon juice, mint, and olive oil; mix until combined.

Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand mixer or electric mixer, beating until well combined, about 1 1/2 minutes.

Over medium heat, combine the coconut oil, cocoa and maple syrup in a saucepan, and mix until smooth.