Sentences with phrase «sugar using a food processor»

Procedures: Grind together the lavender flowers and granulated sugar using a food processor or a mortar and pestle.

Not exact matches

To make the cookie dough, use a food processor or hand mixer to combine cream the coconut sugar, vanilla extract, and fat of choice.

In a food processor, add all the flour, salt, baking soda, baking powders and brown sugar and pulse to combine (or use a regular bowl and mix well with spoon).

I used brown sugar and made the oat flour in my food processor.

To grind your sugar, either use a blender, a food processor or even a coffee grinder.

Let cool for 10 - 15 minutes then place in your high powered food processor [I use an 11c capacity] and add the salt and sugar.

I plan on weighing them, putting them in the food processor, adding some sugar and then freezing the whole lot of it to use another day.

Mix the ground almonds and powdered sugar (and cocoa powder, if using) together in a bowl, then grind in a food processor until you have an extra fine texture.

For the pie crust, use a food processor (my Ninja Blender worked just as well) to combine 1 1/2 cups of the all - purpose flour, salt, and sugar.

You probably need to make the crumbs (use a food processor and pulse until it resembles coarse sand) so do that then once the butter's melted add the crumbs and sugar and mix until it's combined.

I have a larger - capacity food processor than I did when I made the sugar - sweetened version, and found that to get the right texture for the filling I had to use more almonds than called for in the previous recipe — the smaller amount never got finally ground in the larger capacity bowl.

In a blender, food processor or using a mixer, whisk together the sugar and corn starch.

Note: If you do not have a food processor, use this method to make the pie dough: In a large bowl, whisk together the flour, sugar and salt.

I made my own paleo powdered sugar for this one with maple sugar + arrowroot using my food processor — which is surprisingly easy and works with either a food processor or blender.

Add cold butter and either mix in your food processor until dough starts coming together, or cut butter into flour and sugar using 2 knives and your fingers.

It's easiest if you make this in a food processor, but I don't have one and using 2 knives and your hands to crumble the butter into the flour and sugar works just as well.

Using a food processor add the flour, sugar and salt together and pulse.

You could use coconut sugar and blend it in a food processor until coconut powdered sugar.

Use a food processor fitted with a metal blade or a mixing bowl with two forks to whisk together the flour, sugar and salt then pulse or cut in the butter until it is crumbly.

Ingredients 150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g coconut oil, to be melted 40 g pure cocoa butter, to be melted 200 -LSB-...]

150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g coconut oil, to be melted 40 g pure cocoa butter, to be melted 200 g fairtrade dark chocolate (70 % cocoa), melted in a bain - marie 100 ml GMO - free vegetable cream 100 g almond butter 1 - 2 tablespoons hazelnut butter 2 handfuls of shelled hazelnuts, more or less finely chopped

Using a food processor, combine the flour, sugar, cornmeal, baking powder and salt.

3 - In a food processor, pulse cocoa powder, sugar, flax meal (if using), salt and baking soda until combined.

Into the food processor, dry mill of your blender or hand grinder, put peanut butter, cocoa powder, icing sugar and salt (start with 1/4 teaspoon salt if using salted peanuts).

* You may use a food processor or coffee grinder to process the cane sugar into granulated, or simply sub granulated sugar.

Mix the flour and sugar in a standing electric mixer or food processor (or by hand, using a pastry blender.)

Healthy Food Processor Carrot Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1 cup walnut halves 3/4 cup packed light brown sugar 1 cup quick - cooking rolled oats 1 cup unbleached organic all - purpose flour 1/2 cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoons pumpkin spice or 1/2 tsp ground ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2 cup milk (I used unsweetened almond milk) 1/2 cup neutral oil (I used avocado oil) or olive oil, more for pan 2 large eggs 2 teaspoons vanilla extract 1/2 cup raisins

A little garlic, a lot of ginger, some nice, mellow white miso (you can use any kind you like, though), a good, organic, unsalted peanut butter, some soy sauce, a little sugar, and a few other things go into the food processor.

Process crushed cookies or crackers, sugar, and (if used) salt in a food processor until finely crushed and well combined.

Put coconut milk, soymilk, peanut butter, soy sauce, lemongrass, brown sugar and crushed red pepper, if using, into food processor or blender; purée until smooth.

Put the pumpkin, cinnamon, vanilla extract, remaining sugar, and a dash of rum, if using, into a blender or food processor and blend until smooth.

Place the oats, thread coconut, buckwheat flour, coconut sugar, salt and spices (if using) into a food processor.

1/2 head green cabbage, cut thinly in shreds or chopped finely 2 small carrots or a handful of baby carrots, shredded or chopped in a food processor 2 scallions or 1 to 2 Tblsp onion, chopped or minced (optional) 1/2 cup light mayonnaise 2 Tblsp sour cream 3 Tblsp cider vinegar (or white vinegar) 2 - 4 teaspoons sugar pinch of salt and ground pepper to taste (I used 1/2 t salt and it was too salty, so start with a pinch) 1/4 tsp celery seed or to taste (again, start small)

2 cups flour of choice (NOTE: I use half spelt and half organic AP flour) 1/8 teaspoon baking soda 1 teaspoon salt 2 teaspoon baking powder 3/4 cup peanut butter powder 1 egg 1 cup milk 1/3 cup warm water 1/4 cup honey 1/4 cup brown sugar 1/4 cup chopped nuts of choice 1/2 cup dried fruits of choice, chopped fine or pulsed in food processor

Place almond flour (if using sliced almonds process first to a fine powder and then add the powdered sugar) and confectioners sugar in food processor and process until mixed thoroughly and the almond flour is finely ground.

Using a food processor, pulse the powdered sugar, almond flour and zest into fine powder.

Place gluten - free all - purpose flour, almond flour, sugars, baking powder, cinnamon (if using), salt, and xanthum gum in a food processor, and pulse for 5 times.

I used regular powdered sugar instead of coconut sugar for the glaze, because I was too lazy to drag out the food processor.

Simply add the silken tofu, half cup of sugar, vanilla, lemon zest, and lemon juice into the used food processor bowl.

Using a food processor, grind the basil leaves, sugar, and 1 cup of cream until the basil leaves are ground as finely as possible.

Put 1/2 cup sugar with a tablespoon of fresh herbs in a food processor and pulse until finely ground — then use that to season your salad.

bag of chocolate chips (can use vegan chocolate chips to make the recipe vegan - friendly) Blend the peanut butter, pumpkin and powdered sugar in a food processor (or mix well in a bowl).

In a food processor, blend 11/2 cups chickpeas, 6 tablespoons brown sugar, 1/4 cup peanut butter (we used a natural, unsweetened variety), 3 tablespoons oats, 1 tablespoon milk, 2 teaspoons vanilla, and 1/8 teaspoon each salt and baking soda.

(Note that if you are using a food processor to make the crumbs, add the sugar in the food processor and process it with the graham crackers).

I used 1c GF flour, 1 / 2c coconut flour, a little less than 1 / 4c sugar, coconut oil, and put an apple in my food processor for applesauce since I didn't have any.

can you please share the brand of stevia... and how you make them look textured... I used a food processor, and my coconut did not give texture, it was all mixed in... looking more like «sugar cookie dough»

Followed the recipe using the cream option, used a sugar pumpkin that I had roasted, cooled, scraped the meat out of and purred in food processor.

To make the cookie dough, use a food processor or hand mixer to combine cream the coconut sugar, vanilla extract, and fat of choice.

In a food processor or high powered blender (I prefer to use a Blendtec), add the sugar and arrowroot starch.

Add the lemon juice to the strawberries (and sugar if using) and blend all together with an immersion blender, traditional blender, or food processor.