Sentences with phrase «warm the coconut oil until»

In a small saucepan, warm your coconut oil until it just begins to melt.

Warm coconut oil until it is liquid.

Meanwhile, in a small saucepan over low heat warm coconut oil until melted.

• In a medium - size saucepan over high heat, warm the coconut oil until hot but not smoking, about 5 minutes.

In a large saucepan over medium heat, warm the coconut oil until it melts.

Not exact matches

For use an intensive hair mask, submerge the coconut oil jar in warm water until liquefied.

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

Warm coconut oil in a small saucepan over low heat until it is in its liquid state.

Heat a frying pan with 1 tsp of coconut oil and once warm, toast pecans over medium heat until lightly brown.

In a small pitcher, stir together maple syrup, maple sugar, coconut oil, pumpkin pie spice, and salt, and then warm slightly until the coconut oil melts.

Warm the cashew butter slightly, then mix it with the eggs, vanilla, coconut oil and coconut milk until smooth.

Warm coconut oil just enough to melt it, adding in other chocolate coating ingredients until well combined.

I skipped the whole walnuts and instead warmed some almond butter with the coconut oil in a heatproof bowl and whisked until smooth.

Allow coconut oil to liquefy (warm over low heat in a saucepan if necessary) then combine remaining ingredients, mixing until evenly distributed.

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

Lightly spray a saucepan with olive or coconut oil, add almonds, and warm up over medium heat until pan sizzles when you sprinkle water on it.

1 c whole wheat pastry flour 1 tsp baking powder scant 1/2 tsp fine grain sea salt 1/2 c rolled oats 1/2 c shredded unsweetened coconut 1/3 c chopped walnuts 1/3 c chopped pecans 1 c shredded carrots 1/2 c brown sugar 1/2 c unrefined (fragrant) coconut oil, warmed until just melted 1 tsp grated fresh ginger

3) Pre-heat oven to 450 deg Fahrenheit (230 deg cel) 4) Meanwhile, prepare the pizza dough but combing the tapioca flour, salt, 1/3 cup coconut flour in a medium - sized bowl 5) Pour in oil and warm water and stir well (mixture will be slightly dry) 6) Add in the whisked egg and continue mixing until well combined (mixture will be quite liquid and sticky) 7) Add in 2 — 3 tablespoons of coconut flour (one tablespoon each time) until the mixture is a soft but somewhat sticky dough 8) Coat your hands with tapioca flour, then using your hands, turn the dough out onto a tapioca - flour sprinkled flat surface and gently knead it until it forms a ball that does not stick to your hands.

In a small saucepan set over medium heat, combine the coconut oil, molasses, almond milk, and vanilla extract; heat mixture just until warm and lightly simmering.

Mix the coconut oil into the foamy yeast mixture until you can't see any solids and then mix in the remaining 1/2 cup of warm water.

In a small sauce pan, warm the wet ingredients on low heat just until the coconut oil is fully melted and the liquid sweetener is mixed through.

I've also modified the process a bit to make it a little easier since I'm very lazy: I melt the coconut oil in a saucepan, then stir the chopped chocolate into the warm oil until melted.

In the bowl of a standing mixer stir coconut oil until creamy with no lumps (if oil is too thick set bowl in warm water).

Add the firm coconut oil (if your kitchen is warm and the oil is in a liquid state, measure 1/4 cup of the liquid in a small dish and place in the refrigerator or freezer until solid).

Add the maple syrup and solid coconut oil (if your kitchen is warmer and your coconut oil is a liquid, measure 2 tablespoons of the liquid oil into a small bowl and place in the freezer until set and then proceed).

Warm the coconut oil in a small saucepan until completely melted, remove from the heat and add the nut milk, vanilla, tahini, and coconut sugar.

Whisk until coconut oil is melted and the mixture fully warmed.

Whisk in the almond milk (make sure it's warm or else it will cause the coconut oil to harden) and flour mixture, alternating in halves; whisk until no clumps remain.

If you can see clumps of coconut oil (which may develop when you add the cold flax egg), set the bowl on top of your warm oven and continue mixing, just until the clumps dissolve.

Add coconut oil, reduce heat to low, and continue to cook until warmed through, 5 — 10 minutes (the longer you go, the stronger the medicine).

Filling 2 cups meat of fresh young Thai coconut 1 cup water of fresh young Thai coconut 3/4 cup coconut oil — gently warmed in warm water or the dehydrator to soften 1/4 cup Irish moss — washed thoroughly and soaked in hot water for at least 10 minutes 1 cup each raw macadamia and raw cashew nuts — soaked for 2 - 4 hours 2 tablespoons freshly squeezed lemon juice 2 tablespoons nutritional yeast 1 - 2 teaspoons salt about 6 tablespoons purified water 1 cup of chopped olives of your favourite kind (may I suggest Cerignola olives that come with pits and taste velvety) 1 cup of chopped sun - dried tomatoes (this time I made an exception and used tomatoes preserved in olive oil instead of the dry variety) 1 packed cup fresh basil leaves — or more to taste fresh red and yellow tomatoes for garnishing — optionalIn a high speed blender, combine the coconut meat, water and oil with the Irish moss until very smooth.

Combine coconut oil, agave, vanilla, cinnamon and salt in a small pot over medium heat, until everything is warmed through and the coconut oil has melted.

Warm the coconut oil in a medium saute pan over medium heat, add broccoli and bok choy and saute for about 3 - 4 minutes, until they turn bright green in color.

Warm coconut oil in a large pan over medium low heat, add onions and saute for about 7 - 10 minutes, until soft and translucent.

In a medium saucepan or pot, mix all the filling ingredients together and warm them over low heat just until they're slightly warm and the coconut cream and oil are melted.

In a cast iron skillet, heat 2 Tablespoons coconut oil until warm.

In a large skillet, heat remaining coconut oil until warm.

Melt the cocoa butter and coconut oil in a warm water bath until liquid.

Coconut oil is a great substitution — just warm it until it's pourable first.

* If you're using raw honey, you'll want to be careful to warm it only until the coconut oil melts and the peanut butter softens.

Add in the warm water and melted coconut oil and stir until the batter is well - combined and thick.

Transfer to warm plates and continue making pancakes, adding more coconut oil as you go, until you've used up all the batter.

1 cup whole wheat pastry flour 1 teaspoon baking powder scant 1/2 teaspoon fine grain sea salt 1 cup rolled oats 2/3 cup chopped walnuts 1 cup shredded carrots 1/2 cup real maple syrup, room temperature 1/2 cup unrefined (fragrant) coconut oil, warmed until just melted 1 teaspoon grated fresh ginger

Slice and sauté favorite fruits (apples, pears, plums, peaches work well - try using seasonal fruits as often as possible) in extra virgin coconut oil until softened and / or warmed through.

Melt the coconut oil slowly over low heat so that you don't burn yourself, warming it only until the oil is liquid.

In a small saucepan, combine coconut oil, maple syrup or honey, and peanut butter, and heat over a low heat for about 5 minutes, until everything is warmed and melted.

In a medium saucepan, heat coconut oil over medium heat until melted and warmed.

While the bars are cooling, mix the melted coconut oil, warmed maple syrup and cacao powder in a small bowl until smooth.

For the sauteed bananas: just slice up your bananas and toss them in some coconut oil over medium heat in a skillet until they are nice and warm then serve on top of your waffles!

In a large glass or plastic bowl, microwave the coconut oil until it's melted and warm, but not hot.