Sentences with phrase «until coconut mixture»

Not exact matches

Next place the coconut oil, maple syrup and cinnamon in a saucepan and gently heat until the coconut has melted and everything has mixed nicely — pour this over the oaty almond mixture and stir well until all the dry ingredients are coated with the maple mix.

Add the dates, coconut oil and salt and to the food processor and process until the mixture sticks together.

Hi Marcella, you can add dates to a pan with some coconut oil and almond butter until it creates a really soft mixture and then blend them in the food processor x

Pulse the beans with the coconut oil in the food processor until the mixture is creamy.

Add 1 tablespoon of coconut oil to the food processor, along with the tahini and maple syrup, and continue to process until well mixed and the mixture sticks together when pressed between your fingers.

For the no - bake crust, I stirred together melted coconut oil and crumbled graham crackers until the mixture felt like wet sand.

Pour the mixture into a large mixing bowl and add almond flour, coconut flour, baking soda, and salt, and stir until a thick, sticky dough forms.

Slice chilled coconut oil into the food processor and pulse with the dry ingredient until the mixture is crumbly.

When the syrup begins to bubble, add the coconut oil and peanut butter and continue stirring until you have a good mixture.

Meanwhile... Make the crust: — Mix together almond and cashew meal (or whatever you have) with a mix of honey and coconut oil (or you can just do one or the other or butter — I like the mix because then it's sweet but not too sweet) until it is a sticky dough consistency — Press into the pie pan and chill until you're ready for it — Pour in the hot blueberry mixture — stir in some fresh blueberries for fun!

Sprinkle in chopped green onion, turn the heat to medium - high, and pour in the coconut milk, allowing the mixture to come to a simmer and cook for another 2 - 3 minutes, then cover the pan and allow to cook a remaining 4 minutes until coconut milk has evaporated and rutabaga is soft.

Place the coconut milk mixture over medium heat, and cook, stirring, until all the gelatin powder is dissolved and the mixture is steaming.

Once the coconut milk mixture has chilled, pour into prepared ice cream machine and churn 10 - 15 minutes until beginning to thicken, then slowly drop in the cookie dough bites, allowing the mixture to churn another 5 - 10 minutes until the consistency of soft serve.

3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet

Add the coconut flour to the remaining mixture in the food processor and pulse until just combined.

Transfer the sugar and coconut oil mixture into the bowl with dry ingredients and mix until everything is well combined.

* To prepare fresh burdock root, you must peel + grate the root and sauté in a mixture of sake, organic soy sauce, and organic coconut sugar until the root is thoroughly cooked and slightly al dente.

Coconut cream: in a food processor with a steel blade put coconut, butter, sugar, vanilla, salt and coconut milk and blend until the mixture is cCoconut cream: in a food processor with a steel blade put coconut, butter, sugar, vanilla, salt and coconut milk and blend until the mixture is ccoconut, butter, sugar, vanilla, salt and coconut milk and blend until the mixture is ccoconut milk and blend until the mixture is crumbly.

In your food processor mix flour, salt, sugar, ground almonds, sahlab powder, pistachio, coconut and butter until mixture gets crumbly.

Blend dried coconut and powdered sugar with a whisk in a medium - sized bowl until the mixture is uniform.

Add the melted chocolate, coconut oil and the pitted dates and blitz for another minute until you have a sticky dough (the mixture should be sticky when pressed between your fingers).

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

Add in the vanilla, coconut oil, cinnamon and pure maple syrup and process until the mixture comes together in a ball.

Stir in the coconut flakes and coconut milk until the mixture comes together.

At low speed, mix in flour mixture in three batches, alternating with coconut milk, beginning and ending with flour, and mixing until just combined.

To the chia mixture add coconut sugar, vanilla extract and butter; add dry mixture to large bowl until all the ingredients are combined.

If the mixture is still too hard to scoop and roll, you can melt the mixture back down and add more coconut milk, probably 1 tablespoon at a time until you get the perfect consistency.

After the coconut butter mixture cooled down, mixed in with the egg yolks and beat until incorporated.

Add semi-solid coconut oil and cut in with a pastry blender, or two knives, until mixture resembles coarse breadcrumbs.

Microwave these three ingredients with the coconut oil until the mixture is smooth before adding to the rest of the ingredients.

When using coconut flour, one last tip I've learned is to whisk or beat the egg and flour mixture until nice and fluffy for the best results.

Stir in coconut, cherries, and chocolates until mixture is homogeneous.

Once creamy, add in dry ingredients then mix together until well combined, make sure there aren't any chunks of coconut flour in the mixture

Pour butter (or coconut oil) in the bowl and use your fingers to incorporate the butter until the mixture is crumbly and evenly moistened.

In a separate bowl, dissolve the matcha with about half of the warm coconut milk mixture, whisking until frothy and there are no chunks of tea.

Add all the ingredients, except the sea salt caramel chips and coconut oil, to a food processor and process on high until the mixture is crumbly (see note).

Add the rice krispies, nuts and coconut to the peanut butter / maple syrup mixture and stir until well coated.

Blending / whisking constantly, slowly add a small amount of the hot coconut milk mixture at a time until completely incorporated and smooth.

Sweet potatoes simmered in coconut milk until tender, whipped until smooth, and topped with a warm maple syrup and pecan mixture.

Add the dates, coconut oil, coconut or agave nectar, and vanilla and process again until the mixture comes together.

Beat on medium and then add the coconut - cocoa mixture, vanilla and baking soda and beat on low until everything is incorporated.

Heat the coconut milk and sweetener over medium heat until chosen sweetener is dissolved and mixture is hot.

Once you've mixed the coconut milk with the condensed milk until it becomes evenly incorporated, pour the mixture into a freezable container.

Add cold ghee or coconut oil and pulse until the mixture resemble sand.

I combined a cup of toasted pecans, a cup of coconut flour, salt, pepper, and a pinch of cayenne in the food processor and processed until a homogenous grainy mixture formed.

Mix in the coffee and coconut milk and the remaining flour mixture a little at a time until all has been incorporated.

Add the coconut sugar, cinnamon, and nutmeg and whip on high speed for about 2 minutes until the sugar dissolves into the mixture.

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.

Add the melted coconut oil, cinnamon powder and maple syrup and mix it well until everything is all coated in the maple and coconut mixture.

Pour the tahini / honey / coconut oil mixture into the bowl and stir with a spatula to combine (or use your hands) until the dry and wet ingredients are well incorporated.