Sentences with phrase «texture of coconut butter»

Not exact matches

Baked in the shape of a cupcake, the Pink Coconut version is filled with CakeStar's signature Italian meringue buttercream, infused with locally - sourced butter from Ontario's Stirling Creamery, and made to mimic the «soft open crumb» texture of the Twinkie.

For the icing, I melted a bit of coconut butter and mixed real maple syrup in until it became icing texture.

Since nuts have lots of healthy fat, you don't need much butter (or coconut oil, if you prefer) in the recipe for a rich, creamy texture.

I make this using coconut butter... I wonder how ur recipe differs from mine in terms of taste and texture:)

I used a mixture of coconut oil and organic butter to keep the texture, taste, and consistency true to what you remember as a kid.

Instead of butter, I whipped up a mixture of palm oil shortening (which you can find here) and refined coconut oil for great texture and neutral flavor.

I also used grass Fed butter instead of coconut milk, only adding enough to get the right texture.

However, if you add sea salt, a touch of maple sugar, and the crispy crunchy texture of toasted coconut to Tinstar's brown butter ghee, not only do you have something that tastes good, but you have got one unbeatable flavor combination.

My Nut Butter Balls have a blend of cashew butter and sun butter to get the taste of peanut butter, coconut flour to get the right texture and honey to swButter Balls have a blend of cashew butter and sun butter to get the taste of peanut butter, coconut flour to get the right texture and honey to swbutter and sun butter to get the taste of peanut butter, coconut flour to get the right texture and honey to swbutter to get the taste of peanut butter, coconut flour to get the right texture and honey to swbutter, coconut flour to get the right texture and honey to sweeten.

Loved it, the texture reminded me of old fashioned butter pound cake so this time I added 3 teaspoons almond extract, 1/3 C coconut flour, and 3/4 C chopped pecans.

I am thinking of using half butter (ghee) and half coconut oil, but I'm worried the cooked product texture will be too dense (as at room temp, both those fats are a solid).

Made mostly with coconut flour, almond meal, eggs, butter and a hint of honey, this loaf of bread has a denser texture compared to most breads made with wheat (which contains gluten, and gives bread the texture of bread).

I was pretty floored with the texture of those cookies but then I tried using almond flour instead of almond meal, and whipped coconut oil instead of vegan butter.

I would recommend at least 4 tbsp of Coconut oil or butter in it to make it a real brownie texture.

Coconut oil can be substituted for all or some of the cacao butter, but the texture and flavour isn't nearly as good.

If you prefer a more oily, glossy spread that resembles store - bought peanut butter, add 1 teaspoon of extra virgin coconut oil or 1 tablespoon of regular peanut butter to the recipe to make it a little oilier in texture.

Add coconut oil and almond butter and crumble with flour using your hands, until flour is the texture of sand.

The coconut brownies might not be the same exact texture of the other butters but it did become brownie - ish, and I liked the taste better than with just almond butter.

To achieve the perfect filling texture, we use a combo of coconut oil, coconut butter, and powdered sugar.

Our only nut butter which uses decadent coconut for extra flavour and texture, this Superseeds peanut butter is super creamy and full of healthy fats, thanks to brazil nuts, chia seeds, pumpkin seeds, flax seeds, hemp seeds and sunflower seeds!

We LOVED this new approach of coconut flour / arrowroot plus plenty of butter for both the texture and flavor.

However, for the best flavor and texture, we recommend enjoying your coconut butter within 4 weeks of opening the jar and within 12 months unopened.

Raw cacao butter (the raw version of cocoa butter)-- This is the oil from the cacao bean (where chocolate comes from) and it's made of saturated fats that will turn to liquid (oil) when heated and harden back up in a firm texture once cooled, just like coconut oil.

I CAN tell you that coconut butter has the texture of very thick nut butter — it's more «spreadable» than «pourable.»

Coconut butter: whole coconut ground into a paste with the texture of nut butter when it's warm and solid when itCoconut butter: whole coconut ground into a paste with the texture of nut butter when it's warm and solid when itcoconut ground into a paste with the texture of nut butter when it's warm and solid when it's cold

Over the span of 3 - 5 minutes, the texture will go from coconut crumbs to a thick paste and then move into a creamy texture like almond butter.

Cashews, cacao and coconut butters yield their richness to these truffles and create a heavenly, buttery texture, while being amazing sources of healthy fat.

Butternut squash simmered in coconut milk and pureed makes it rich and creamy, peanut butter also adds to the smooth, luxurious texture, and Thai red curry paste brings in the exotic flavor and a bit of warmth, but not overwhelming spice since fit is balanced by the natural sweetness of the squash.

Smoothie: frozen blueberries, kale (I hate kale raw so much, not because of the taste, but the texture, so I put it in smoothies), pinapple, chia seeds, almond butter and coconut water.

Add in some additional toppings like coconut butter, chocolate, or more almond butter, and then add a dab of almond milk to make it more cereal - like if you prefer that texture.

I haven't personally made this recipe dairy - free (here's my take on that), but reputable brands of butter - flavored coconut oil along with a little coconut milk to lighten up the texture would probably work well.

Ingredients: 1 cup all natural Organic Peanut Butter 1/4 cup organic Coconut Oil 1 1/3 cups (or approximately 4 scoops) unflavored Egg White Protein Powder (you can try other protein powders, but part of what holds this together so beautifully is the texture of this protein powder.

• Include chopped dates, dried coconut, or ground crispy nuts or seeds or a scoop of almond butter to add texture to your mix.

It's similar to the way that coconut butter feels in terms of texture and can be melted down to make white chocolate candies, cups, etc..

If you use equal parts coconut butter and water, the finished product will have the texture of a soft, spreadable cheese.

In terms of food, coconut flakes, meat, butter, oil and flour are all fantastic for adding flavor, fiber and texture to meals and snacks.

Using coconut oil instead of butter gives the brownies a more chocolatey / melt - in - your - mouth texture.

Now one thing to note is that the texture of homemade coconut butter and store bought is definitely a little different.

If you prefer a more oily, glossy spread that resembles store - bought peanut butter, add 1 teaspoon of extra virgin coconut oil or 1 tablespoon of regular peanut butter to the recipe to make it a little oilier in texture.

However, if you add sea salt, a touch of maple sugar, and the crispy crunchy texture of toasted coconut to Tinstar's brown butter ghee, not only do you have something that tastes good, but you have got one unbeatable flavor combination.

Melted ghee works fantastically well and will even improve the flavor some without affecting the final texture, as does coconut oil although this one will confer a bit of a coconut - y flavor to your nut butter.

I'm going to try it again using only almond flour because I like a denser texture and wonder if maybe the combo of coconut butter and coconut flour (which I know absorbs more liquid!)

Coconut butter is the texture of peanut butter.