Not exact matches
1 — 1 1/4 pounds ground dark - meat turkey 2 tablespoons sifted
coconut flour 2 tablespoons dairy - free milk, broth or water 1 egg or flax gel 1/2 teaspoon dried sage 1/2 teaspoon dried thyme 1/2 teaspoon ground marjoram, oregano or basil 1/2 teaspoon ground cumin or dry mustard 1/4 teaspoon ground black pepper 1 clove garlic, minced or
pressed 1/4 cup minced fresh parsley or 1 tablespoon dried parsley
flakes 1/2 — 1 teaspoon salt 1/2 cup minced onion or 1 tablespoon freeze - dried onion or shallot
flakes 2 tablespoons extra-virgin
coconut oil, palm shortening or ghee, divided
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.
Scatter sesame seeds and
coconut flakes on top, and gently
press with your hands to get them to stick to the bars.
Use it to top the other layers, and then frost the tallest layer cake you've ever seen.To decorate,
press dyed - green
flaked coconut into the frosting, and then arrange some Easter candy on top.
Sprinkle with cashews and
coconut flakes,
press lightly so they stick in
coconut milk when frozen.
I prefer to make
press - in cookie - type crusts (or sometimes I use nuts, dried fruit, and maybe some unsweetened
coconut flakes instead for a healthier option).
Crumble topping 1 cup (110 g) rolled quinoa
flakes (can be subbed for rolled oats or rolled millet) 1 cup (110 g) rolled buckwheat
flakes (can be subbed for rolled oats or rolled millet) 1 pinch sea salt 6 tbsp cold -
pressed coconut oil (room temperature) + more for greasing the dish 15 fresh soft dates, stoned
Plus it couldn't be easier: simply ice the cake (using this classic cream cheese frosting, natch), then
press coconut flakes into the frosting on the sides.
Sprinkle with 1 tablespoon of pumpkin seeds, chopped pecans, and toasted
coconut flakes to garnish,
press these firmly into the bar mixture.
Sprinkle the
coconut over the top and the sides of the cake,
pressing the
flakes into the cake around the sides to get the
coconut to stick.
The Artisana tastes better not because they have some super-secret process, but because the
coconut flakes you buy at the store have been defatted (they're what's left after they
press out the oil out for other uses).
Press large
flaked coconut around the base of the cake.
16 oz gluten - free rolled oats (extra thick or regular)(half a bag) 1/4 cup and 2 Tbsp raw almonds, soaked overnight or for 10 - 12 hours 1/4 cup walnuts, soaked for 4 hours 1/4 cup raw pumpkin seeds, soaked for 6 hours 1/4 cup raw sunflower seeds, soaked for 6 hours 1/2 cup unsweetened
coconut flakes 1/3 cup extra-virgin, cold -
pressed olive oil 3 Tbsp liquid sweetener of your choice, such as raw
coconut nectar, raw honey or maple syrup 2 1/4 tsp ground cinnamon 3/4 tsp ground nutmeg 3/4 tsp ground cloves 2/3 — 1 1/2 cups dried fruits / freeze - dried fruits
Ingredients 32 oz gluten - free rolled oats (extra thick or regular) 3/4 cup raw almonds, soaked overnight or for 10 - 12 hours 1/2 cup walnuts, soaked for 4 hours 1/2 cup raw pumpkin seeds, soaked for 6 hours 1/2 cup raw sunflower seeds, soaked for 6 hours 1 cup unsweetened
coconut flakes 2/3 cup extra-virgin, cold -
pressed olive oil 1/3 cup liquid sweetener of your choice, such as raw
coconut nectar, raw honey or maple syrup 1 1/2 Tbsp ground cinnamon 1/2 Tbsp ground nutmeg 1/2 Tbsp ground cloves 1 1/2 — 3 cups dried fruits / freeze - dried fruits
Once
pressed, cube tofu and add to a food processor along with sea salt, black pepper, red pepper
flake, ground mustard, fennel seeds, smoked paprika, garlic powder,
coconut sugar, ground anise, and A1 sauce (optional).
Press coconut flakes onto the frosting.
Navy beans, dried (1 lb) Filtered water Chicken stock, homemade (5 cups) Butter, ghee, lard, tallow, grass - fed, duck fat, or expeller -
pressed coconut oil (4 tablespoons)-- where to buy butter; where to buy ghee; where to buy
coconut oil Garlic (2 cloves) Onion, yellow or white, medium (1) Green chiles, canned (8 oz) Chicken breasts and / or thighs, pastured or free range organic, skinless & boneless (1 lb) Cumin, ground (1 TBS) Oregano, dried (1 TBS) Red pepper
flakes (1 pinch) Sea salt (to taste) Freshly ground black pepper (to taste)-- where to buy black pepper Sour cream or
coconut milk kefir — where to buy starters Garnish: Cheese, cheddar, or Parmesan, from grass - fed cows (2 oz)-- where to buy cheese
2 tbsp cold -
pressed olive oil, raw butter,
coconut oil or ghee 1 white onion, finely chopped 3 garlic cloves, finely chopped 1/2 tsp chili
flakes 1 x 400 g (14 oz) can whole plum tomatoes handful of basil leaves (or 3 tb of frozen basil) sea salt and freshly ground pepper
If you'd like to add the
coconut flakes as a garnish, just
press a few into rows on the dough like I did.
Press each side into
coconut flakes and dehydrate for several hours until a bit hard on the outside.
Brussels Sprouts Healthy Fat: expeller
pressed coconut oil, red palm oil, butter, or ghee Sea Salt
flakes Freshly Ground Black Pepper Optional Seasonings (try curry powder, turmeric, paprika, cumin, etc...)
Make little balls from the heaping teaspoons of the
coconut flake and date mixture and carefully
press into the tops of the cheesecake filling balls on the baking sheet.
Scoop up handfuls of
coconut flakes and gently
press them into and all over the surface of the cake.
You don't need a super thick layer, but you want enough buttercream to
press the
coconut flakes into.
Press into
coconut flakes.
1/3 cup peanut butter 1/4 cup rice wine vinegar 1 tablespoon sesame oil 2 tablespoons low - sodium soy sauce 1 tsp fresh ginger (finely grated) 2 tablespoons
coconut palm sugar or brown sugar 1 large garlic clove,
pressed Pinch of black pepper or red chili
flakes water if needed to thin
For garnish, add more
coconut flakes (
press into bars) and a pinch of sea salt.