Add flour mixture and
stir until incorporated.
Pour non-dairy creamer and milk into bowl and
stir until incorporated.
Add srirach sauce (as much or as little depending on spice preference) and
stir until incorporated.
Mix the glaze ingredients together and
stir until all incorporated and no lumps.
So I mix equal parts white chocolate and maple syrup, microwave it,
stir until all incorporated.
Add half of the coconut flour mixture to the creamer / peach bowl and
stir until incorporated.
Add the coconut and the chocolate chips and
stir until incorporated.
Add all other ingredients and
stir until incorporated.
Pour in the beans, hominy, millet, and enchilada sauce and
stir until incorporated, cooking until heated through.
When the potatoes are about 15 minutes away from being done, start cooking the veggies in some olive oil until softened, then add the beans, hominy, millet, and enchilada sauce, and
stir until incorporated and warmed through (assuming the sauce had some time to cool off).
But make sure to make a slurry with water first, then add it to your saucepan,
stir until incorporated and thick, then remove from the heat.
Remove the saucepan from the heat and pour in the melted chocolate and the vanilla,
stirring until incorporated.
Add the vanilla, baking soda and salt and
stir until incorporated.
In a medium sized bowl add the almond butter and sifted coconut sugar and
stir until incorporated.
Stirred until incorporated, then formed into a ball and left in my cold kitchen to firm up for half an hour.
Finally, combine the wet and dry ingredients with the flaxseeds and chocolate chips in a large bowl and
stir until incorporated.
Add vanilla extract, honey, and salt,
stirring until incorporated.
Pour into the flour mixture and
stir until incorporated.
Add to flour mixture and
stir until incorporated.
Stir until incorporated and pat into 4 (8 - ounce) patties.
Add the flour and
stir until incorporated.
Add the ginger and
stir until incorporated.
Add butter and
stir until incorporated.
Add the hawaj and
stir until incorporated and the mixture is fragrant.
Add the kimchi and
stir until incorporated.
Add the oat + pecan mixture to the mixing bowl and
stir until incorporated.
Add in the flour and baking powder and
stir until incorporated; beat for 30 seconds on high to ensure homogeneity.
Add egg and water and
stir until incorporated.
Add in brown sugar, butter, eggs and vanilla and
stir until incorporated.
Add the chocolate chunks and continue to
stir until incorporated.
If necessary, add enough remaining water, 1 tablespoon at a time,
stirring until incorporated and testing texture, to give mixture proper texture.
Add peanut butter mixture to oat mixture and
stir until incorporated.
Add milk,
stirring until incorporated.
Add buttermilk, eggs and vanilla and
stir until incorporated.
Add the flour,
stir until incorporated.
Add the flour mixture and
stir until incorporated.
Add matcha and
stir until incorporated.
In a measuring cup, combine condensed milk, vanilla, and peppermint extract,
stirring until incorporated.
Melt butter and brown sugar in a medium sauce pan and
stir until incorporated.
Add the wet ingredients to the dry ingredients and
stir until incorporated.
Add the wet ingredients to the dry and
stir until incorporated.
Add both halved and chopped pecans into the date paste and
stir until incorporated.