Sentences with phrase «unsweetened coconut fills»

The secret is making sure your quantity of unsweetened coconut fills up the container so it doesn't get stuck under the blades.

Not exact matches

Raw Food Recipe: Raw Vegan Persimmon and Carob Tart: Crust: 1 cup of raw unsalted walnuts 1 cup of medjool dates 1 tablespoon of raw (not roasted) carob powder 1 tablespoon of unsweetened shredded coconut Filling: 3 or 4 ripe Hachiya persimmons

Thank you for the unsweetened coconut for the filling, because for me, the sweetened coconut would make it too sweet.

Filling: 1 Tablespoon Chia Seeds 4 Tablespoons Fresh Lemon Juice 1 Tablespoon Fresh Lemon Zest 1 Tablespoon Coconut Oil 2 Tablespoons Unsweetened Vanilla Almond Milk 3 Tablespoons Unsweetened Applesauce 1/2 teaspoon Baking Powder 1/4 teaspoon Sea Salt 1/2 teaspoon Pure Vanilla Extract 1/4 teaspoon Liquid Stevia 2/3 cup Oat Flour

Low - Sugar Gluten - Free Vegan Strawberry Streusel Bars Crust 1 1/2 C almond meal 1/2 C flax meal 1/4 tsp salt 2 T coconut oil, melted 1 T vanilla 1 T water Filling 1 C fruit preserves (strawberry, raspberry, apricot, etc. — I like to use preserves that are sweetened only with fruit juice) Crumb Topping 1/4 C almond meal 2 T flax meal 2 T coconut oil, melted 2 T brown sugar 1/2 tsp salt 1/2 C dried coconut, unsweetened 1 C chopped walnuts Preheat oven to 350 °F.

For the Filling: 1 cup heavy cream 1 cup granulated sugar 3 egg yolks 6 tablespoons butter, cut into small pieces 1/2 teaspoon salt 1 cup pecans, toasted and finely chopped 1 1/3 cups unsweetened coconut, toasted

Ingredients: Crust: 1 bag of original granola / 1/3 cup Carrington Farms Liquid Coconut Oil / Filling: 1 1/2 cup soaked raw cashews (soak for 3 hrs) / 1/3 cup pure maple syrup / 1/3 cup / Carrington Farms Liquid Coconut Oil / 1/2 cup frozen wild blueberries / 1 TBSP vanilla extract / a splash of unsweetened vanilla almond milk.

These delicious bars are filled with wonderful healthy ingredients including apricots, cashews, hemp seed, unsweetened coconut, and oats.

Filling 1 (13 1/2 - ounce) can coconut milk 1 cup whole milk 1/2 cup unsweetened shredded coconut 1/2 cup granulated sugar 1 tablespoon granulated sugar 3/8 teaspoon table salt 5 large egg yolks 1/4 cup cornstarch 2 tablespoons unsalted butter cut into 2 pieces 1 teaspoon vanilla extract

CAKE: 6 TBS coconut oil or butter, softened 1 1/2 cups blanched almond flour 1 tsp baking powder 1/2 tsp Celtic sea salt 3/4 cups SWERVE (or erythritol) 1 tsp stevia glycerite 4 eggs 1 tsp vanilla extract FILLING: 2 (8 oz) pkg cream cheese, softened (or coconut cream if dairy allergy) 1/4 cup SWERVE (or erythritol) 1 tsp stevia glycerite 2 tsp vanilla, divided CHOCOLATE ICING: 2 TBS butter or coconut oil 1 oz unsweetened baking chocolate 10 TBS heavy cream (or coconut milk if diary allergy) 1/4 cup confectioner SWERVE (or erythritol) 1 tsp stevia glycerite

Fruit Filling: 3 cups sliced fresh rhubarb 2 cups fresh mango chunks 2 tablespoons whole wheat flour 1/4 teaspoon ground ginger 1 teaspoon finely shredded orange peel 2 tablespoons fresh orange juice 2 tablespoons honey Topping: 3/4 cup old fashioned rolled oats 1/4 cup whole wheat flour 1/4 cup packed dark brown sugar or sucanat 1/4 cup unsweetened coconut flakes 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 cup butter, melted

Yields: one 9 × 5 loaf for the dough: 2 tbsp extra-virgin, unrefined coconut butter 1/3 cup unsweetened almond milk 1/3 cup pumpkin puree 1/4 cup brown sugar 1 package instant dry yeast 1 cup all - purpose white flour 1 cup white whole wheat flour 1 tsp pumpkin spice mix 1/2 tsp salt for the filling: 2 tbsp extra-virgin, unrefined coconut butter 1/4 cup brown sugar 1/4 cup roughly chopped walnuts 1/2 cup sweetened shredded coconut In a medium cup, microwave the almond milk and coconut butter -LCB- for the dough -RCB- until warm to the touch.

Top it with chopped fruit preferably chopped tart cherries, oranges, pecans and unsweetened coconut flakes on top; and nuts and you have yourself a filling, nutrient dense, breakfast, lunch or snack..

Apart from my herbal tea, which I just add hot water to and maybe a splash of unsweetened almond, hemp or coconut milk, sometimes I want something a little more fun or filling.

Filling and Garnish 1/2 cup strawberry preserves 4 cups whole strawberries 1 cup unsweetened shredded coconut, toasted

So, this morning, instead of eating a bowl of granola with some unsweetened coconut milk I decided to make a savory breakfast that I could put a little effort into and that was super filling.

Part 2: Pie Filling * makes 8 servings 2 cups pecan halves 6 - 7 oz firm tofu 1/2 cup pure maple syrp 1/4 cup melted coconut oil or non-dairy butter 1/4 cup unsweetened almond milk 8 dates, soaked 2 tablespoons arrowroot powder 1 teaspoon vanilla extract a pinch of salt

Cookie Ingredients: 2 cups light spelt flour 1/2 cup whole spelt flour (or all light spelt) 1 tsp baking soda 2 tsp baking powder 2 tsp pumpkin pie spice (or just a rough mix of ground cinnamon, nutmeg, ginger + cloves) 1/2 tsp fine sea salt 1 1/2 cups evaporated cane sugar 1/2 cup non-hydrogenated vegetable shortening OR 1/2 cup MINUS 2 tbsp unscented coconut oil, room temperature 1/4 cup unsweetened apple sauce 1 tsp ground flaxseed 1 cup pumpkin purée (not pie filling) 2 tsp vanilla extract

This dough is so versitile that we also made little «thumbprint» cookies by rolling the balls in unsweetened, shredded coconut, made a slight indentation in the middle and filled with a bit of jam.

for the coconut almond filling: 2 egg yolks 130 grams (2/3 cup) sugar 1/2 teaspoon kosher salt 160 grams (2/3 cup) half - and - half or single cream 2 teaspoons cornstarch 55 grams (4 tablespoons) butter 1 1/2 cups coconut chips (or unsweetened flaked) 1/2 cup sliced almonds

Prep time: 10 min Cook time: 1 hour 10 min Total time: 1 hour 20 min INGREDIENTS Crust 1/4 cup coconut oil, melted 1/4 cup honey (or sub maple syrup) 1 cup almond meal 1 cup unsweetened shredded coconut 1/2 teaspoon sea salt 1/2 teaspoon baking soda Filling 2 pounds purple yams, peeled and cut into 1 - inch rounds (about 4 cups worth) 3/4 cup canned coconut milk (not low fat) 1/2 cup maple syrup 1 1/2 tablespoons tapioca starch 1...