Sentences with phrase «vanilla in a blender or food processor»

Place the beets, Mejdool dates, egg, and vanilla in a blender or food processor and blend until smooth.

Place dates, avocados, coconut milk, cacao powder and vanilla in a blender or food processor.

Process oats, hemp seeds, pumpkin seeds, cranberries, goji berries, coconut flakes, and vanilla in a blender or food processor.

Not exact matches

In a food processor or blender, add raspberries, coconut milk, coconut oil, apple cider vinegar, and vanilla extract.

Combine banana, avocado, cocoa powder and vanilla in a food processor, blender or bowl.

In a blender or food processor, blend bananas, eggs, nut butter, vanilla and cinnamon, Stir in almond flouIn a blender or food processor, blend bananas, eggs, nut butter, vanilla and cinnamon, Stir in almond flouin almond flour.

Place peaches along with the vanilla, sugar and salt in a food processor or blender and blend or pulse for a minute until peaches are all mashed up.

Place the blueberries, coconut butter, vanilla, and maple syrup in a food processor or blender.

In a blender or food processor, combine the oats, bananas, eggs, yogurt, baking powder, baking soda, vanilla and salt.

Puree the dates, maple syrup, melted butter / coconut oil, eggs, vanilla, and salt in a food processor or blender until smooth.

In a blender or food processor, mix together lemon chunks, eggs, butter, vanilla and sugar.

In a blender or food processor, pulse the chestnuts, coconut milk, and vanilla extract until you have a coarse paste.

Blend the milk, cream, eggs, honey or maple syrup and vanilla extract, and optional alcohol in blender or food processor until smooth.

Add your freshly processed cashew butter, or a store - bought version (available in many natural food stores), to your blender or food processor along with the water, maple syrup and vanilla.

Place the cooked apples or puree in a blender or food processor with the date paste, vanilla, almond milk, almond butter and vinegar.

Add to a small food processor or blender with sea salt, and process until the vanilla is in tiny pieces with the salt.

In a blender or food processor, place the eggs, oil, soaked and drained quinoa and vanilla, and blend or process until smooth.

In a blender or food processor, combine the pitted dates, sea salt, vanilla and almond extract (if using) and non-dairy milk.

In a food processor or high speed blender combine the banana and vanilla.

In a food processor or blender, combine the banana, peanut butter, cocoa powder, maple syrup, salt, and vanilla and mix until smooth.

In a food processor or high powered blender add cashews, dates, coconut oil, vanilla and salt and blend until a smooth paste is formed.

In the bowl of a high powered blender or food processor, combine the dates, ginger, lime zest, almond butter, rum, vanilla bean seeds and salt.

Put the avocados, agave nectar, cocoa powder, coconut oil and vanilla in a food processor fitted with a metal blade or a high speed blender.

1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew nuts in a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portionin a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portionIn a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portionIn another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portionin 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portionin the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portions.

Process the almonds, walnuts, dates, cocoa powder, vanilla extract and coconut, if using, in a food processor or high speed blender (if using a blender you'll probably need to use the tamper).

In the food processor or blender, place the cooked pumpkin flesh, yogurt, eggs, 4 Tbsp of sugar, vanilla, cinnamon and nutmeg and process until it is well blended.

In a powerful blender or food processor, add the cottage cheese, vanilla paste, Stevia in the Raw and matcha powdeIn a powerful blender or food processor, add the cottage cheese, vanilla paste, Stevia in the Raw and matcha powdein the Raw and matcha powder.

Place the soaked and drained cashews, the dates and vanilla seeds in a food processor or mini blender along with 1/2 cup of cold water.

In a blender or food processor add cashews, sweet potato, cacao, coconut oil, vanilla, salt and honey or maple syrup.

Combine the cocoa powder, maple syrup, vanilla extract, and salt in a blender or food processor.

In a food processor or blender, puree the remaining silken tofu with the Splenda and vanilla until it's smooth and creamy.

Step 2: Process the remaining juice concentrate, the cream cheese, vanilla, and raisins in a blender or food processor until smooth.

In a blender or in a food processor, blend the almond milk, rye flour, baking powder, vanilla extract, maple syrup, coconut oil and lemoIn a blender or in a food processor, blend the almond milk, rye flour, baking powder, vanilla extract, maple syrup, coconut oil and lemoin a food processor, blend the almond milk, rye flour, baking powder, vanilla extract, maple syrup, coconut oil and lemon.

In a blender or food processor, combine the ground flaxseed, mashed banana, almond milk, coconut oil, maple syrup and vanilla.

Place all the cashews, coconut cream and oil, 2 1/2 tablespoons of honey, orange and lemon juice, vanilla and cardamom in a high - speed blender or food processor.

Place 2 of the bananas in a blender or food processor with the milk, vanilla, vinegar, almond butter and date juice concentrate.

Once the cooked sweet potatoes have cooled, save 3 tablespoons aside and throw the rest in a blender or food processor along with the dark date juice concentrate, milk, tahini and vanilla.

Place the date paste, eggs, vanilla and date nectar in a blender or food processor and blend until you have a smooth sauce.

In a food processor or blender, combine the almond milk, coconut oil, vanilla and bananas.

In a high - speed blender or food processor, combine eggs, sunflower seed butter or tahini, maple syrup, pumpkin puree, shortening, lemon juice and vanilla.

Combine the dates, coconut butter, ripe banana, vanilla, and sea salt in the blender or food processor until completely smooth, stopping to scrape down the sides and adding milk a tablespoon at a time as needed to blend.

Place the drained pumpkin purée, milk, sugar, eggs, vanilla, salt and flour in a blender or food processor and blend until very smooth.

In a blender or food processor, blend together the melted chocolate, date paste, avocados, eggs and vanilla.

1) In a food processor or using a blender, mix eggs, bananas and the core of the vanilla bean until you have a smooth batter.

In a blender or food processor add the strained cashews, coconut oil, vanilla, honey and a pinch of salt, slowly add the water until the consistency is thick yet spreadable and super smooth and creamy.

In a high powered blender or food processor, add the macadamia nuts, date paste, coconut oil, salt and vanilla and blend until all the nuts are crushed and everything is evenly combined.

Place the strawberries, palm shortening, coconut milk, raw honey, and vanilla extract in a small food processor or blender.

In a food processor or blender, put syrup, tofu, mangos, vanilla, salt and coconut extract, if desired.

In a blender or food processor combine eggs, cream, butter, ground pecans, vanilla, remaining cinnamon, sweetener (if using) and sea salt.

2 cups packed large flaked unsweetened coconut 1 1/2 cups rolled oats 1/4 cup dried currants or raisins 1/4 cup chocolate chips 1/2 cup almond butter (or any nut / seed butter you like — see headnote) 1/2 cup honey or maple syrup 1/4 cup hemp seeds 1 teaspoon pure vanilla extract 1/4 teaspoon fine sea salt 1/4 teaspoon ground cinnamon 1/2 cup fine shred unsweetened coconut (for coating), optional In a high - powered blender or food processor, blend the coconut and oats into a fine powder.