Sentences with phrase «until honey and coconut oil»

Cook, stirring every now and then, until honey and coconut oil are completely melted.

Not exact matches

With an electric mixer whip on high the coconut oil and honey or maple syrup until combined.

Place softened coconut oil or palm shortening in a medium bowl with honey and beat until smooth.

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!

In a separate bowl, combine raisins, coconut oil, honey and applesauce, beating until smooth.

In a small saucepan set over medium heat, melt together honey, peanut butter, and coconut oil / butter, stirring until smooth and blended.

Stream in coconut oil and honey and process until combined.

In a small saucepan over medium heat, mix together honey and coconut oil, heating just until smooth and melted.

For the filling, combine raspberries, coconut flour, coconut oil, honey, and vanilla in a food processor and blend until smooth.

In a large bowl or in an electric mixer, beat honey crystals and coconut oil until fluffy (around 3 minutes)

In the bowl of an electric mixer, add coconut oil, honey / maple syrup, vanilla, egg; mix on medium - low until smooth and well combined.

Pulse the coconut, honey, 1/4 cup cocoa powder, and 1 Tablespoon of coconut oil together until a sticky dough forms.

Add in the eggs, vanilla, honey, apple cider vinegar, coconut oil, 2 bananas and shredded coconut and using an electric mixer blend until well combined

In a large mixing bowl, whisk the coconut oil, pumpkin, honey, vanilla, cinnamon and pumpkin pie spice until well combined and smooth.

Using a stand mixer, add the egg white, coconut sugar, salt, coconut oil (if you want a crispy cookie) and honey to the bowl and mix on medium speed until smooth.

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.

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.

Mix the crushed grahams, honey, coconut oil, mexican chocolate shreds and chai in a small bowl until grahams are evenly coated and clumpy.

Heat the coconut oil in a small saucepan until melted, then add in the honey until everything had dissolved and the mixture is silky smooth.

Add bananas, ice, milk, coffee, oats, honey, almond butter, chopped chocolate covered espresso beans, coconut oil, and vanilla in a blender and blend until smoothie and creamy.

Coconut oil A small knob of ginger, peeled or a few dashes of ginger juice Optional: sweetener of your choice, such as dates, monk fruit sugar, coconut sugar, honey Puree ingredients in blender and process until Coconut oil A small knob of ginger, peeled or a few dashes of ginger juice Optional: sweetener of your choice, such as dates, monk fruit sugar, coconut sugar, honey Puree ingredients in blender and process until coconut sugar, honey Puree ingredients in blender and process until smooth.

Pour in the coconut oil, melted butter, milk, Yellowbird Habanero sauce, honey, and beaten eggs, and stir just until moistened.

Add the honey, coconut oil, and vanilla and process until the mix is creamy and smooth, 2 - 5 minutes.

Combine the egg yolks, milk, honey and coconut oil; stir into dry ingredients just until moistened.

Using a stand mixer or electric hand mixer, mix together the butter (or palm shortening), coconut oil, honey, vanilla and cinnamon until smooth and creamy.

Heat the coconut oil and honey in a small pan until melted.

In a separate, microwave - safe bowl, combine the honey, cocoa powder, and coconut oil and microwave for about 15 seconds, until the honey is thin and the coconut oil has mostly melted.

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

Heat the honey and coconut oil in a small saucepan over low heat until warmed.

Into the bowl with the egg yolks and dry ingredients, add the honey, pumpkin puree, coconut oil, and vanilla exract, and blend well with a hand blender or mixer until smooth.

In a saucepan on the stove, melt together the honey, coconut oil, cinnamon, and vanilla, stirring occasionally, until combined.

• In a medium bowl, mix the chicken with the salt and arrowroot powder until evenly coated • In a large skillet or wok heat the sesame and coconut oil over high heat • Pan fry the chicken until all sides are brown and the chicken is fully cooked • Set the chicken aside • Put the vegetables in the skillet and cook on high heat for 4 - 5 minutes stirring constantly • Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp • Return the chicken to the skillet • In a separate bowl combine the vinegar, honey and coconut aminos • Pour over the cashew chicken and remove from heat

In another medium bowl, whisk together the liquid coconut oil, honey, eggs and yogurt until well blended.

In a small pot set over medium - low heat, stir together peanut butter, coconut oil, and honey until just melted and blended.

In a food processor, process the shredded coconut, coconut oil, honey, vanilla extract, and salt until it forms a thick paste, about 2 - 3 minutes.

Stir the butter / coconut oil, honey, egg, and vanilla until uniform.

In a large mixing bowl, blend together honey, palm shortening, and coconut oil until creamy.

In a mixing bowl, cream together honey, molasses or cane sugar, and coconut oil until smooth and fluffy, about 2 minutes.

In a large bowl mix the eggs, honey, coconut oil and vanilla until well blended.

Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all over, heat a non stick frying pan, add the coconut oil and when melted place your chicken in the pan, on a moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is almost cooked add the orange, lemon and lime juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning over the glaze, return the pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left over cooking juices, take of the heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the coconut dressing.

* then, add in the egg yolks, honey (I only used 3 tbs for the bread, but added the sweet glaze after baking, and it was fine), lemon juice and zest, «milk» (I used almond milk) and coconut butter (I used Artisana coconut butter — not oil, but butter) and beat until smooth and fully mixed.

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.

Add the eggs, well drained black beans, melted chocolate, honey, coconut oil, cocoa and coffee and pulse until smooth and creamy.

In a mixing bowl combine the bananas, eggs, coconut oil, honey and vanilla extract and mix until the bananas are mashed into a puree.

heat the coconut oil and honey until melted, add the spices and stir to combine.

In a bowl, stir together sugar, honey and coconut oil until smooth.

Then, fold in the nut butter, melted coconut oil, honey, and egg until well combined.

Add melted coconut oil, applesauce, almond milk, honey and vanilla and mix until combined.

Place coconut cream concentrate, almond butter, 1/4 cup coconut oil, salt, vanilla, and honey in a small saucepan and heat over low heat, stirring constantly, until melted and smooth.

Whisk oil, peanut butter, honey, soy sauce, rice vinegar, sambal and coconut milk together until smooth.