Sentences with phrase «then coconut oil and vanilla»

Slowly add the almond milk, then the coconut oil and vanilla extract, stirring to combine.

Whisk in cocoa powder, then coconut oil and vanilla.

Not exact matches

Scoop some into a bowl, whisk with an electric whisk until it's light and fluffy then whisk in your favourite essential oil (I love vanilla, it goes so well with coconut) and voila... a light, natural body lotion that will keep you smelling yummy all day and lasts forever

Soak the dates in a bowl of hot water for 20 minutes, then drain and put them into a blender with the coconut milk, coconut oil, salt and vanilla powder.

In a separate bowl, mash the bananas thoroughly until you get a thick puree and then stir in the melted coconut oil, tahini, brown rice syrup and vanilla.

An easy way to prepare them is to cook overnight in the crock pot with a pinch of salt and then add coconut oil and honey and vanilla in the morning for a satisfying breakfast.

Recently I tried making no - bake treats with honey, coconut oil cocoa heated on the stove, then you add vanilla and oats.

Then, scrape out the paste from 1 vanilla bean and mix it with the coconut oil.

Add the vanilla extract to the coconut oil, then stir the liquid in to the nuts, tossing with a spatula until everything is combined and coated.

I was pretty generous with the salt in this batch: I added some salt to the dry oatmeal mixture, then I added more salt to the liquid mix of coconut oil, honey, brown sugar, butter, and vanilla extract.

For the shortbread, combine the oat and coconut flours and salt in a medium bowl, then add the coconut oil, maple syrup and vanilla and mix together to form a dough.

I didn't use any heat, I put 1/2 cup of coconut oil in a freezer bag and played with it like a stress ball until it went more runny but was still white, added 3 table spoons of runny honey to the bag and massaged it outside the bag to mix it again, added 1/2 cup of coco powder and massaged the bag again, added 1/2 teaspoon of vanilla flavouring and repeated mixing then I put half the mixture in a chocolate mould in the freezer and half in the fridge.

Warm the cashew butter slightly, then mix it with the eggs, vanilla, coconut oil and coconut milk until smooth.

1 1/2 cup raw cashews (soaked overnight then drained and rinsed) 3 tbsp maple syrup 1/4 cup coconut oil, melted 1/3 cup almond milk 1/2 tsp mint extract (can also use vanilla extract) 1 - 2 tsp matcha powder

In another bowl beat the eggs with the cane sugar until light, then add oatmilk, coconut oil and vanilla.

1 cup of oat flour (just blend some oats in a blender and then measure 1 cup) 1 cup of ground almond 3 tablespoons of raw cacao powder or cocoa powder 1/2 teaspoon of baking powder a pinch of sea salt 1/4 cup of melted coconut oil 5 tablespoons of maple syrup or honey 1 tablespoon of flaxseeds + 2 tablespoons of water 1/2 teaspoon of vanilla extract or powder 80gr of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)

Fab flavour combos, orange white choc and cranberry always go great together — I also used raw honey in place of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As for those of you who wanted to know about the white choc chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy — simply combine pure raw cacao butter (gently melted) with a pinch of celtic salt, a little extract of vanilla and some raw cashew butter, then freeze in a suitable container before breaking into chunks!!!!! yummy You can make dark chocolate chips even easier by melting pure coconut oil and stirring in a little vanilla, honey and raw cacao powder before freezing!!!

Combine coconut oil, honey and vanilla in a small bowl, and then stir into nut mixture until well combined.

Then add everything else - the flax egg, melted coconut oil / butter, vanilla and milk, and mix well until everything is just combined.

In a medium bowl, beat together the coconut oil, beet puree and agave or maple syrup then mix in the vanilla and salt

Add the coconut oil and stevia (and liquid vanilla, if using) and continue to process until a ball forms, which will then roll around for a bit before breaking up into a paste; continue to process for another 3 - 5 minutes, scraping sides occasionally, until the butter is almost liquid and very smooth.

In my stand mixer I mixed together the honey and coconut oil (instead of butter, worked great) then added the vanilla and eggs.

Heat the coconut oil in a small saucepan until melted, then add in the maple syrup, almond butter and vanilla.

I then added the coconut oil and kerrygold butter w a little vanilla and 1 \ 4 tsp of cinnamon.

then blend together dates, almond meal, almonds, coconut oil, the inside of one vanilla bean, a splash of water and all spices.

Puree the beans, eggs, stevia, vanilla, honey, and coconut oil, then add coconut flour, sea salt, baking soda, and baking powder and puree until smooth.

If you don't have a hand mixer, alternatively you can blend the 2 bananas, vanilla extract, coconut oil and almond milk together, and then add the dry ingredients and continue blending until a consistent texture is reached.

In a bowl, mix the oat flour, cinnamon, brown sugar, and baking soda together and then add the wet ingredients to the bowl: 2 ripe bananas, vanilla extract, coconut oil, and almond milk.

Then add the wet ingredients to the bowl - 2 ripe bananas, vanilla extract, coconut oil, and almond milk

Then stir in a mixture of pumpkin puree, pure maple syrup, virgin coconut oil and vanilla.

Mash banana and then add other wet ingredients (melted coconut oil, pumpkin puree, vanilla, chia seed «egg»).

In a medium bowl, mix together egg, yogurt, coconut oil, honey, brown sugar and vanilla then add grated zucchini.

In a separate large mixing bowl, stir together the coconut milk, water and vinegar until it has completely curdled then add the remaining ingredients (sugar, oil, vanilla extract).

Follow the above instructions for the first 8 ingredients — mix until it makes a coarse meal Melt coconut oil over low heat, add agave, stevia and vanilla — then add to first mixture and blend well Put into a 8 × 8 pan lined with wax paper or plastic wrap and set in fridge

Heat maple syrup, vanilla and coconut oil over low heat and stir until combined then pour into dry mixture.

Things I changed: - cut the sugar by about half, using mostly dark brown sugar for the molasses kick - scratched the nutmeg and allspice but added about 1/3 extra of all of the other spices and also added nearly a tsp of ground cardamon - replaced the veggie oil with melted leaf lard - scratched the raisins - baked it on a deep sheet for only ~ 20 minutes - just barely until firm to the touch - then cut that sheet into three layers - replaced the icing with my own 16 ounce cream cheese, 8 ounce butter, ~ 6 ounce heavy cream, ~ 5 ounce honey, 1 tsp vanilla combo - toasted the coconut before dressing the cake.

If using a hand held mixer, beat the softened coconut oil, vanilla and salt first and then carefully mix in the icing sugar to avoid it flying everywhere.

Then add in vanilla, maple and coconut oil.

Then pour the chickpeas, along with the coconut oil, peanut butter and 1 tablespoon of vanilla extract into your food processor bowl (no need to clean any excess sugar from the previous step).

Place the coconut butter and oil in a large mixing bowl, then add the maple syrup, and vanilla extract.

The buckwheat is sprouted and dried to achieve a super crispy texture and then mixed with a seed or nut butter, sweetener, coconut oil, and vanilla.

I snazzed mine up with some orange olive oil (love that stuff), but if you don't have that, then I'd say the regular would no doubt be just as good, with the cinnamon and the coconut and the vanilla.

Mix the coconut oil, cacao powder and vanilla together in a small saucepan over a low heat until melted, then pour over the fig and cashew mixture evenly

In a mixing bowl, combine slightly warmed coconut butter, the juice of one lemon, coconut sap, coconut oil, vanilla extract and salt and then add the macadamia mixture.

We've got pumpkin of course, then we're sweetening with a blend of raw organic sugar and maple syrup, adding in some arrowroot powder to help it thicken and then our pumpkin pie spice, some coconut oil, a splash of vanilla and some full - fat coconut milk to make it nice and rich and creamy.

I have also started with a base of some kind of nut butter (cashew, almond), then added equal (to the nut butter) amounts of butter (Kerry Gold Unsalted) and coconut oil — all in food processor — puree until all mixed, start with the most solid one first, and melt the coconut oil — then add the cocoa powder and some vanilla extract, see if you like the sweetness — can we say delicious!

I just melted coconut oil with the cacao powder and maple syrup...... then added the vanilla extract and gave it a good mix.Then added to the rice cereal...... yummm.Gave it a good mix, And then I poured it into a parchment paper lined 9X5 bread pan.A nice even layer, popped into the freezer.15 minutes later, it was set.And doand maple syrup...... then added the vanilla extract and gave it a good mix.Then added to the rice cereal...... yummm.Gave it a good mix, And then I poured it into a parchment paper lined 9X5 bread pan.A nice even layer, popped into the freezer.15 minutes later, it was set.And doand gave it a good mix.Then added to the rice cereal...... yummm.Gave it a good mix, And then I poured it into a parchment paper lined 9X5 bread pan.A nice even layer, popped into the freezer.15 minutes later, it was set.And doAnd then I poured it into a parchment paper lined 9X5 bread pan.A nice even layer, popped into the freezer.15 minutes later, it was set.And doAnd done.

In a small pan melt together the coconut oil, rice malt syrup and vanilla so it's really nice and runny, then remove from the heat.

Then, into the eggs, whisk in the pumpkin puree, honey, melted coconut oil, coconut milk and vanilla extract (I recommend doing it in that order — that way if your coconut oil is a little hot if you've just melted it, it will not cook and curdle the eggs!).

Then add the wet ingredients, add the coconut oil (liquid or solid is fine), raw honey or maple syrup, vanilla extract, lemon juice or apple cider vinegar, and water.