Sentences with phrase «tbsp desiccated»

Serves 4 3 pandan leaves, tied in a knot, or 1 tsp vanilla extract 100g (3 1/2 oz) black glutinous (sticky) rice, soaked in cold water overnight and drained 3 tbsp desiccated coconut 70g (2 1/2 oz) palm sugar.

Add 3 tbsp desiccated coconut, and the seeds from half a vanilla bean.

Not exact matches

10 soft dates 1 tsp fresh ginger 3 tbsp tahini (preferably unhulled), almond butter or nut butter of choice 20 fresh or frozen raspberries a handful desiccated coconut dark chocolate (optional)

1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon

Banana Chocolate Cinnamon Cream Pie: Base — 1 cup dried organic apricots, briefly soaked in warm water 1/2 cup walnuts, crushed 2/3 cup desiccated coconut 3 tbsp raw cacao powder

20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving

1 tin 400 ml tin coconut milk (or substitute with a tin of condensed milk for a non-vegan not - so - healthy version) 275 g desiccated coconut 2 - 3 tbsp raw honey, agave or maple syrup to taste 1 tsp vanilla essence

300 g ground almonds 1/4 cup orange juice 1/2 cup date syrup 200 g frozen cherries 3/4 cup CHOC Chick cacao powder 3/4 cup CHOC Chick cacao butter 1 cup dried apricots 1 cup desiccated coconut 1/2 cup flaked almonds 1 tbsp psyllium husk 1 tsp cinnamon 1 tsp mixed spice 1/2 tsp ginger 1/2 tsp nutmeg

Pin It Author: Stefani Weiss Ingredients: 1 cup / 100gr — desiccated coconut 250 ml / 1 can — coconut cream 4 Tbsp — maple syrup (you can also use agave or honey) 1 tsp — vanilla extract 1/2 cup — freeze... Continue Reading →

3/4 cup desiccated coconut 3/4 cup raw almonds 3/4 cup raw brazil nuts (or cashews) pinch sea salt 8 medjool dates, pitted 2 Tbsp coconut oil, gently melted (see note below)

2 cups fine desiccated coconut 1 cup freeze dried strawberry pieces 1/4 cup coconut oil, gently melted (see instructions below) 2 Tbsp raw cacao butter, gently melted (see instructions below) 2 Tbsp pure maple syrup (or brown rice syrup) 1 tsp lemon juice 1 tsp vanilla powder or essence pinch himalayan pink salt

Summer Green Smoothie Bowl → 1 banana → 1 small, fresh mango, cut into chunks → 1/2 medium cucumber, sliced → a big handful of kale, stems removed (or spinach) → 1/3 cup almonds (ideally, previously soaked) → 1 tbsp moringa powder → 2 tbsp hulled hemp seeds → 2 cups plant - based milk → pumpkin seeds, desiccated coconut + your favourite granola for topping

Raw Chocolate Cake 1 cup (150g) brazil nuts 1/2 cup (60g) desiccated coconut 1 ripe avocado 3/4 cup (70g) raw cacao powder 6 medjool dates, pits removed 1 Tbsp rice syrup 1 tsp vanilla powder pinch Himalayan pink salt

1/2 cup desiccated coconut 1/2 cup raw almonds pinch pink himalayan salt 6 medjool dates, pitted 1 Tbsp coconut oil, gently melted (see note below)

1/2 cup desiccated coconut 1/2 cup raw brazil nuts pinch pink Himalayan salt 5 medjool dates, pitted zest of 1 organic lemon (see note above) 1 Tbsp coconut oil, gently melted (see note below)

1/2 cup desiccated coconut 1/2 cup raw walnuts pinch pink Himalayan salt 6 medjool dates, pitted 1/4 t ground nutmeg or 1/4 freshly ground nutmeg 1 Tbsp coconut oil, gently melted (see note below)

100g coconut oil 1 cup coconut sugar 1/2 cup desiccated coconut 1/2 cup thread coconut 1/2 cup buckwheat flour 1/2 cup brown rice flour 2 tsp ground ginger pinch himalayan rock salt 1Tbsp pure maple syrup 1 tsp baking soda 2 Tbsp boiling water

1/2 cup pecan nuts 1/4 cup cacao nibs 1/4 cup cashew nuts 1/2 cup desiccated coconut 3 tbsp CHOC Chick Raw Cacao Powder 1 tsp vanilla bean extract 2 - 3 tbsp agave, maple syrup or fruit syrup (add more or less to taste)

1/2 cup brazil nuts 2 cups desiccated coconut 2 Tbsp raw cacao powder 1/4 tsp vanilla powder (or 1 tsp vanilla essence) pinch Himalayan pink salt 6 medjool dates, pits removed 1 Tbsp raw honey (or Manuka honey)

200 g almonds 3 tbsp runny honey or agave syrup 2 tbsp melted coconut oil the seeds from 1 vanilla pod, or 1 tsp good vanilla extract salt 150 g unsweetened desiccated coconut 200 g dark chocolate (70 per cent)

Base 1/2 cup desiccated coconut 1/2 cup sunflower or pumpkin seeds 1/2 tsp cinnamon pinch pink Himalayan salt 2 Tbsp rice syrup or 4 medjool dates 2 Tbsp coconut oil, gently melted

1 tbsp coconut oil 1 onion, finely sliced 1 large or 2 small garlic cloves, finely chopped, grated or crushed 4 cm piece of fresh ginger, peeled and finely grated 1 red chilli, finely sliced 1 tsp black mustard seeds 1/4 tsp ground turmeric 1 x 400 ml tin coconut milk 100g yellow mung dal lentils, rinsed in a sieve 1 tsp coriander seeds, toasted and ground 1 tsp cumin seeds, toasted and ground 200g spring or summer greens, tough ribs removed, leaves finely shredded handful of coriander leaves a squeeze of lime or lemon juice toasted coconut chips or toasted desiccated coconut, to garnish salt.

Anzac Biscuit Cones Makes 4 You will need 4 large ice - cream cone moulds for this recipe 185g plain flour 90g rolled oats 60g desiccated coconut 110g caster sugar 1/2 tsp salt 1 tsp vanilla bean paste 150g unsalted butter, roughly chopped 2 tbsp golden syrup 1/2 tsp bicarbonate of soda 1 egg Preheat oven to 170ºC (150ºC fan).

1/4 cup (35g) sunflower seeds 1/2 cup (60g) desiccated coconut 1/2 cup (85g) almonds pinch pink Himalayan salt 5 (75g) medjool dates, pitted zest of 1 organic lemon (if can't get organic can leave this out) 1 Tbsp coconut oil, gently melted (see note below)

Crumble 60 g (2 oz; 2 dl) desiccated coconut 50 g (1 3/4 oz; 1 dl + 1 tbsp) rolled oats 40 g (1 1/2 oz; 1 dl + 2/3 tbsp) all - purpose flour 45 g (1 1/2 oz; 1/2 dl) demerara sugar 1 tsp cinnamon pinch of salt 60 g (2 oz) unsalted butter, cold & diced

Almond & coconut layer 200 g almonds (1 1/3 cup) 200 g desiccated coconut flour (2 1/3 cup) 2 very ripe small bananas (approx 150 g) 1 tsp ground vanilla 1 tsp salt 2 Tbsp organic virgin coconut, melted

1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon

1/3 cup organic rolled oats 2/3 cup purified water 5 - 6 tbsp almond milk 1 tbsp coconut oil 1 banana, sliced 1 tbsp almond or hazelnut butter Desiccated coconut Hemp powder Maca powder Handful blueberries Pumpkin seeds Acacia honey or maple (optional)

Ingredients for crunchies: 1 cup butter 1 tbsp golden syrup 1 tbsp bicarbonate soda 2 cups rolled oats 1 cup flour 1 cup sugar 1 cup desiccated coconut Directions: Preheat your oven to 180 deg Grease a 20 x 20 baking tray using butter...

Ingredients (makes 20 bars) • 1 cup dates • 3/4 cup Brazil nuts • 3/4 cup rice protein powder • 1⁄3 cup chia seeds • 1/2 cup desiccated coconut • 1⁄3 cup raw cacao nibs or beans • 1/2 cup raw organic coconut oil • 1/2 cup raw cacao powder • 2 tbsp tahini • 1 — 2 tbsp raw honey • 2 tbsp water • Hemp seeds or desiccated coconut for top and bottom

I used 0,5 cup of sprouted whole wheat flour and 0,5 cup of oat flour 1 Tbsp coconut sugar 1/4 cup desiccated coconut flakes 1 tsp baking powder pinch sea salt pinch of tumeric 1 cup non-dairy milk.