Sentences with phrase «toasted coconut yoghurt»

Inspired by Spring, this vegan toasted coconut yoghurt naked cake is an easy to make celebration cake everyone will love, not just vegans.

I made two batches of this toasted coconut yoghurt naked cake recipe to create four cakes for tiering.

But, after several epic fails I am so happy with this toasted coconut yoghurt naked cake.

Not exact matches

Topping Berries or fresh fruit Nut butter (I used hazelnut butter) Coconut cream or yoghurt Toasted coconutCoconut cream or yoghurt Toasted coconutcoconut flakes

Enjoy these traditional stewed fruits with the coconut cream for a delightful and cosy dessert, or make extra of the stewed fruits to eat as a snack with yoghurt and toasted nuts and seeds, or if you really can't give it up just yet, spooned over your morning granola.

Beautifully moist toasted coconut cakes stacked high nestled in swirls of slightly lemony coconut yoghurt frosting.

Before I cut the sugar, my breakfasts often consisted of gluten free cereal, fresh fruit and coconut yoghurt, sometimes paleo toast with avocado and almond butter, sometimes eggs (but mostly in the weekend), and sometimes pancakes!

I simply layer a toasted oat and coconut muesli with a raspberry and orange chia jam as well as plant yoghurt to create this stunner of a breakkie.

However, for additional creaminess I added a heaping tablespoon of coconut yoghurt and topped everything off with fruit and toasted almonds.

For the boats 4 medium chicken thighs 4 black peppercorns 2 large garlic cloves, peeled 2 tsp ghee or coconut oil 2 medium onions, finely chopped 1/4 tsp fresh ginger, chopped 1 tsp tomato puree 7 whole dried unsulphured apricots 4 tbsp full - fat probiotic yoghurt 1/4 tsp fresh lemon juice 1 small handful fresh coriander, roughly chopped (save a little for garnishing) 2 tbsp flaked almonds, toasted 6 baby gem lettuces, washed and dried Salt and black pepper

Ingredients (serves 4) • 2 cups coconut flakes • 1 cup amaranth seeds • 1/2 cup activated almonds • 1/2 cup raw cashews • 1/2 cup walnuts • 1/2 cup sunflower seeds • 1/2 cup raw pepitas (dried pumpkin seeds) • 2 tbsp chia seeds • 1 tsp cinnamon • 2 tsp coconut oil, melted • 1 tsp rice malt syrup • Coconut yoghurt, to serve • Fresh raspberries, to serve • Toasted buckinis, to coconut flakes • 1 cup amaranth seeds • 1/2 cup activated almonds • 1/2 cup raw cashews • 1/2 cup walnuts • 1/2 cup sunflower seeds • 1/2 cup raw pepitas (dried pumpkin seeds) • 2 tbsp chia seeds • 1 tsp cinnamon • 2 tsp coconut oil, melted • 1 tsp rice malt syrup • Coconut yoghurt, to serve • Fresh raspberries, to serve • Toasted buckinis, to coconut oil, melted • 1 tsp rice malt syrup • Coconut yoghurt, to serve • Fresh raspberries, to serve • Toasted buckinis, to Coconut yoghurt, to serve • Fresh raspberries, to serve • Toasted buckinis, to garnish

Set aside and allow to cool, then serve with coconut yoghurt and fresh raspberries, with toasted buckinis as a garnish on top.

However, for additional creaminess I added a heaping tablespoon of coconut yoghurt and topped everything off with fruit and toasted almonds.