Sentences with phrase «using coconut puree»

The only downside to using coconut puree / coconut butter as a coffee creamer is that you can't just stir it in your coffee the way you would cream.

If you want to use coconut puree as a creamer you need to put the brewed coffee plus a teaspoon of coconut puree / coconut butter per 8 ounces of coffee in a high speed blender and process for about 30 seconds to emulsify the coconut butter.

Not exact matches

I used coconut yogurt and I had some leftover roasted persimmon puree that I mixed in.

I made this with carrots instead of squash and instead of coconut milk used a bit of stock and half a block of creamed coconut so it was more of a spicy carrot puree on the sweet potato (and substituted the chick peas for green peas plus added some spinach) and it was delicious.

For the rich base, she uses pureed sweet potato, garbanzos, and Culinary Coconut Milk from So Delicious.

Couldn't find mango puree, so used 1 c. mango nectar and 1 c. coconut milk which gave the fininshed product a nice coconut flavor.

2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)

If you already use (and love) coconut oil, your next must - buy pantry superfood staple should definitely be pureed coconut (AKA «coconut butter».)

1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped

Organic Nutiva brand Coconut Manna is the brand of coconut pureeCoconut Manna is the brand of coconut pureecoconut puree I use.

The Blondie recipe I re-created used fruit puree as an alternative to coconut oil and natvia stevia as an alternative to sugar.

extra virgin olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.

For this recipe I used a combination of raw nuts and seeds along with coconut flakes, pumpkin puree and cinnamon.

For the cake — 1 and 1/2 cups pumpkin puree (I prefer home made but you can use canned)-- 1/2 cup maple syrup (or honey)-- 2 ripe bananas, mashed with a fork — 1 teaspoon apple vinegar — 6 tablespoons coconut oil — 2 cups whole wheat spelt flour, sifted — 1 cup white spelt flour, sifted — 1 teaspoon baking powder — 1 teaspoon baking soda — 2 teaspoons ground ginger — 1 teaspoon cardamom — 1/2 teaspoon ground cloves — 1/2 teaspoon ground nutmeg — 1/2 teaspoon sea salt — 1 tablespoon cinnamon — 2 tablespoons chia seeds

In place of sugar and flour, I boiled parsnip cubes with coconut milk and almond milk and used an immersion blender to puree the mixture into a sweet and creamy base.

Cinnamon Agave Kissed Toasted Walnut Pumpkin Cake Servings: 12 - 15 Ingredients For The Pumpkin Cake: 1 cup Fructevia 1 cup MonkSweet 1 & 1/4 cups vegetable oil (may use unsweetened applesauce for half) 8 eggs 2 tsp pure vanilla extract 2 cups pumpkin puree (not pumpkin pie mix) 2 tbsp cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2 cup coconut flour Directions For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick baking spray.

2 cups old - fashioned oats (use certified gluten - free oats if making this GF) 1 cup raw pecan halves 1 cup raw pepitas (pumpkin seeds) 1/4 cup maple syrup 1/4 cup melted coconut oil 1/4 cup pumpkin puree 1 1/2 teaspoons pumpkin pie spice 1/4 teaspoon vanilla extract 1/2 teaspoon salt (optional) 1/2 cup shredded or shaved coconut (optional) 1/2 cup white or semisweet chocolate chips

I used brown rice and homemade almond milk (soaked almonds overnight, pureed for two minutes with twice as much water, and strained) and then used coconut milk instead of cream.

Ingredients: 1 cup almond meal 1/2 cup pumpkin puree 1/4 cup coconut milk (I used canned, light) 3 eggs 1 teaspoon vanilla 1/2 teaspoon baking soda 1/2 teaspoon pumpkin pie spice 1/4 teaspoon cinnamon 1/4 teaspoon kosher salt Pinch of nutmeg — really, just a small pinch Maple syrup for topping

Cooking oil 1 tsp freshly grated ginger 1 tsp turmeric powder 500 ml low - sodium chicken broth 135 ml light coconut milk (I used this brand) 1 tsp tamarind puree (I used this brand) 1 tsp sambal oelek + extra for topping (see below) Fish sauce to taste Brown sugar to taste Boiling water 100g rice stick noodles (vermicelli) 100g mung bean sprouts + extra for garnish 1/2 cup shredded roast chicken

I used a base of coconut butter, coconut oil, and organic pumpkin puree, and spiced it up -LSB-...]

I used coconut flour instead of almond flour and substituted pumpkin puree for the coconut milk.

Pin It 2 Servings Ingredients: Cooking oil 1 tsp freshly grated ginger 1 tsp turmeric powder 500 ml low - sodium chicken broth 135 ml light coconut milk (I used this brand) 1 tsp tamarind puree (I used this brand) 1 tsp sambal oelek... Continue Reading →

I used Danival's Organic Pumpkin Cream which was a little more watery than a puree, so I had to add 1 tbsp of coconut flour to absorb some of the moisture, but it turned out beautifully (and made the apartment smell amazing)!

This stunning coffee cake uses soy (or coconut) yogurt and pear puree.

Ingredients: 1.5 flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp water) 1/4 cup olive oil 1/4 cup maple syrup 3/4 cup pumpkin puree (not pie filling) 1/2 of a medium ripe banana, mashed 1/2 cup of coconut sugar — you can sub brown sugar but the coconut sugar gives it a deep, rich flavor 1/2 tsp sea salt 2 tsp baking soda 2 tsp pumpkin pie spice 1 tsp ground cinnamon 1/2 cup water 1 cup + 1 Tbsp gluten free rolled oats 1/2 cup + 1 Tbsp almond meal (ground from raw almonds) 1 1/4 cup gluten free flour (I used Bob's Redmill) Optional: Topped with pepitas and walnut pieces

One frozen banana, acai puree (I use Sambazon smoothie packs), and coconut water.

I'm wondering if they could be recreated at home using fresh veggie purees with either pureed chia seeds and / or coconut flour.

This recipe, using mainly coconut flour and pumpkin puree, delivers light, fluffy pancakes that are perfect for your next leisurely Saturday morning.

The way nondairy yogurt can be thickened (without the guar gum, tapioca starch, etc. used in store - bought nondairy yogurts) is to use powdered pectin (if you can tolerate it), pureed young coconut meat, agar agar, or other natural thickeners until it is as thick as you want it to be.

We used pumpkin puree, instead of the peanut butter, and coconut flour with the bananas.

For anyone who hasn't encountered it before, it's just softened dates, pureed with a splash of nondairy milk and a bit of fat (in this case, I used coconut butter).

1 cup shredded coconut 1 cup chocolate chips or nuts or raisins (or a mix) 1 cup spelt or any self - raising flour (if using plain add 1 1/2 tsp baking powder) 1 cup sugar (coconut is good) 1 cup banana or apple puree 1 cup nut milk

Use a hand mixer (or whisk very quickly) to mix the pumpkin puree, vegan butter, maple syrup, coconut sugar, and almond butter.

3/4 cup oat flour (I just blend my oats for a cheaper option) 1 scoop VivoLife cacao protein powder 1 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1/2 tsp ginger 1/2 tsp nutmeg 1/3 cup pumpkin seeds 1 cup pumpkin puree 1/4 cup SweetFreedom fruit syrup 1/3 cup coconut oil (I used LucyBee) 2 large eggs oats, pumpkin seeds and almond seeds (if you wish) to top

I used coconut oil (softened) in stead of vegetable oil and I only had 3/4 cup of homemade butternut puree.

Using the same blender or food processor add the pumpkin puree, separate the liquid from the coconut cream and add the liquid only.

HPP has gained worldwide acceptance as a safety step in beverage processing and it's use is seeing rapid growth, fueled by market factors such as the high demand for safe and nutritious fruit and vegetable juices, coconut waters and fruit purees.

2/3 cup coconut milk 6 tablespoons honey 2 eggs, beaten 1 (15 - ounce) can organic pumpkin puree 3 tablespoons rice flour (or use almost any gf baking flour mix.

Coconut water can be used to reduce thickness of highly viscous purees and yogurts.

A quarter cup of coconut / soya yoghurt — you could use apricot flavour to intensify the fruitiness or I must insist on apricot flavour if you are using half a cup of this and a quarter cup of puree.

I also used unrefined coconut oil instead of butter and substituted 1 cup or eight ounces of carrot puree for the applesauce.

I made an icing for this cake using icing sugar, pumpkin puree, and desiccated coconut.

Next, add the coconut milk, pumpkin puree, and salt and pepper to taste (I used 1/2 tsp of salt and I thought it was perfect).

They cut some corners here by using pumpkin puree for the pumpkin flavoring, a banana for added flavor and texture, and the ever - present coconut milk that you should basically keep a supply of if you like ice cream because it's used in just about every Paleo ice cream recipe worth trying.

Instead of throwing in chunks of pumpkin or butternut squash, like most Thai pumpkin curries do, I decided to use pumpkin puree to add a silky thickness to the usual base of coconut milk, red curry paste, and ginger.

Coconut milk and pumpkin puree have a slightly sweet taste and you may not use any sweeteners.

You can skip the pumpkin pie spice and pumpkin puree - instead use more coconut oil or / and another egg white.

What's in them: 6 oz good dark chocolate, I used 72 % cacao but you can go as dark as you like (about 1 cup chocolate bar squares, chunks, or chips) 1/2 cup pureed ripe avocado, about 1/2 large avocado or 1 small avocado 1/2 teaspoon vanilla extract 1/8 teaspoon sea salt Toppings of your choice: coconut flakes or chips, crushed nuts, crushed freeze dried fruit, cocoa powder, crushed candy canes, or any other toppings you can think of

Or if you use the raspberries as in this recipe but without the almond / coconut flour, you will need to keep them intact (just gently mix them in without pureeing them).