Not exact matches
2 pounds lean pork, diced 1/4
cup butter 1
cup chopped cabbage 2 onions, chopped 1 green (or slightly ripe) mango, sliced 1
cup white wine or
coconut milk (see
recipe, here) 2 tablespoons Ceylon Dark Curry Powder,
recipe here 2 teaspoons tamarind paste or pulp 3 cloves garlic, crushed 1 habanero chile, seeds and stem removed, minced 2 medium eggplants, peeled and chopped 2 chayotes, peeled and chopped (or substitute hubbard squash) 1
cup cooked navy beans
Pudding 4 1/2
cups macadamia nuts — preferably soaked and dehydrated 4 1/2 tablespoons
coconut butter 6 grams or about 3/4
cup Irish moss — soaked in hot water for 10 or more minutes and drained 3/4
cup raw agave syrup or more if you like sweeter 1 1/4
cup sliced banana 2 1/4
cups coconut milk — see panna cotta
recipe 3 teaspoons vanilla extract 1 1/2 vanilla bean — seeds matcha powder — to taste
For example, if your
recipe calls for 1/2
cup of
butter, you would use 1/2
cup coconut oil.
Just made this
recipe only used
coconut butter instead of regular
butter and 1
cup whole wheat flour / 1/2 white flour.
Banana &
Coconut Bread Recipe Adapted from Exclusively Food — Banana Cake Recipe 100g Unsalted Butter 1/2 Cup Rapadura Sugar (where to find rapadura) 1 Cup Mashed Bananas (2 Medium Sized Bananas) 1 teaspoon vanilla extract (where to find vanilla extract) 2 Eggs 160 ml Coconut Milk (where to find coconut milk) 2 Cups Unbleached Plain Flour (where to find unbleached plain flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch
Coconut Bread
Recipe Adapted from Exclusively Food — Banana Cake
Recipe 100g Unsalted
Butter 1/2
Cup Rapadura Sugar (where to find rapadura) 1
Cup Mashed Bananas (2 Medium Sized Bananas) 1 teaspoon vanilla extract (where to find vanilla extract) 2 Eggs 160 ml
Coconut Milk (where to find coconut milk) 2 Cups Unbleached Plain Flour (where to find unbleached plain flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch
Coconut Milk (where to find
coconut milk) 2 Cups Unbleached Plain Flour (where to find unbleached plain flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch
coconut milk) 2 Cups Unbleached Plain Flour (where to find unbleached plain flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch of Salt
Tacos:
Butter, lard, duck fat, or refined, expeller pressed
coconut oil (2 - 3 TBS)-- where to buy
coconut oil Cumin (1 tsp) Cayenne pepper (1/4 tsp) Oregano, dried (1 tsp) Brisket, grass - fed (3 lbs)-- where to buy brisket Sea salt Black pepper, freshly ground — where to buy black pepper Beef or chicken stock, ideally homemade, or store bought organic (4
cups)-- click here for my beef stock
recipe; click here for my chicken stock
recipe Arrowroot or corn starch (2 - 3 TBS)-- where to buy cornstach Sprouted corn tortillas, organic, homemade or store bought (1 package) Cheese, grass - fed, organic (4 oz)-- where to buy cheese Sour cream, grass - fed, organic (1 container)
1
recipe Pie Crust dough or uncooked 10 - inch gluten - free pie crust, of choice 2
cups raw pecan halves 1/3
cup milk of choice 2 tablespoons flaxseed meal 1 teaspoon pure vanilla extract 1/2 teaspoon sea salt 1/2
cup pure maple syrup 1/2
cup coconut nectar, brown rice syrup or agave nectar 1/4
cup brown sugar or unrefined
coconut palm sugar 3 tablespoons
butter or dairy - free alternative 2 tablespoons all - purpose flour blend of choice Egg wash (1 egg + 1 tablespoon water) or milk of choice
I think I will have to try making my own version of a peanut
butter cup by adding this to one of my
coconut oil chocolate
recipes.
One question before I happily dive in to make these: Does
recipe call for 1/2
cup butter plus 1/2
cup ghee - or -
coconut oil?
-1 head cauliflower -1
cup unsweetened non-dairy milk (I used unsweetened
coconut milk)-1 / 2
cup brown rice flour -1 T garlic powder -1 / 2 t salt -1 1/2 T Earth Balance
butter -1
cup hot sauce (I used Frank's)- celery for serving - ranch dressing for serving (see my vegan
recipe below)
Mock Mashed Potato
Recipe — Mock Mashed Potato
Recipe Ingredients: 2 large organic turnips (Optional) 1 head organic cauliflower Fresh sage Sea salt (to taste) Fresh ground pepper (to taste) 1/2
cup Coconut Milk OR 3 Tbsp grass fed
butter 1/4
cup fresh chopped chives or parsley Directions: Peel and boil turnips until soft.
Ingredients makes about 12 small pancakes -
recipe can be doubled easily - I use a griddle 2 eggs 1 very ripe banana 1/4
cup almond
butter - where to buy nut
butters 2 Tbsp raw milk, kefir or
coconut milk 1 tsp baking powder 1 tsp cinnamon Pinch salt 1... Continue Reading
Chocolate Peanut
Butter Granola Recipe 3 cups old - fashioned rolled oats (gluten free, if needed) 1/2 cup creamy peanut butter 3 tablespoons virgin coconut oil 3 tablespoons pure maple syrup 1/2 teaspoon fine sea salt or kosher salt 1/2 cup semisweet or bittersweet chocolate
Butter Granola
Recipe 3
cups old - fashioned rolled oats (gluten free, if needed) 1/2
cup creamy peanut
butter 3 tablespoons virgin coconut oil 3 tablespoons pure maple syrup 1/2 teaspoon fine sea salt or kosher salt 1/2 cup semisweet or bittersweet chocolate
butter 3 tablespoons virgin
coconut oil 3 tablespoons pure maple syrup 1/2 teaspoon fine sea salt or kosher salt 1/2
cup semisweet or bittersweet chocolate chips
Even getting here to bring you a new
recipe like some amazing vegan raspberry
coconut butter cups has been almost a week in process.
Cold Brew Coffee - Banana Smoothie
Recipe 3/4
cup cold brew coffee, chilled 1 medium frozen banana, sliced 1 tablespoon solid
coconut butter (do not melt)
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut
butter or almond
butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or
coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4
cup edamame beans 1/2
cup sunflower seeds (or peanuts)(Find the full
recipe and directions here at Tastes Lovely)-LSB-...]
1 3/4
cup of spelt flour 1 1/2
cup of almond or soy milk (I wouldn't recommend using rice / oat or
coconut milk for this
recipe as they are too watery) 1 teaspoon of apple cider vinegar 1 scoop of Fit Delis Chocolate Protein powder 2 tablespoon of raw cacao powder 1 1/2 teaspoon of baking powder 1 tablespoon of runny and smooth peanut
butter 1/4
cup of melted
coconut oil 1/4
cup of maple syrup A pinch of sea salt
Feel free to share
recipes, or links to your fave
recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your dark chocolate strawberry
coconut butter cups (or any of the
recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram.
I used 1/4
cup coconut oil & 1/4
cup crunchy peanut
butter as the «fat» for the
recipe & they were fantastic... the best chocolate chip cookie
recipe ever.
vanilla extract 1/2
cup coconut sugar 1/4
cup whipped
butter, softened 1/4
cup molasses
Recipe Directions: Preheat oven to 350 degrees; mix dry ingredients in a small bowl and set aside.
Ingredients: 1 9 - inch pie crust [
RECIPE] 2 large eggs 1/2
cup (1 stick)
butter or margarine, softened 1/2
cup all - purpose flour 1/2
cup granulated sugar 1/2
cup packed brown sugar 1
cup combination of milk and white chocolate chips 3/4
cup flaked sweetened
coconut 3/4
cup chopped macadamia nuts
I made a
recipe a while ago for peanut
butter +
coconut oil frozen chocolate
cups (which reminds me of the giant backlog of
recipe pictures I have hanging around my iPhoto library eek) and this is the perfect fall version of that!
Or if you wanted to adapt this
recipe (https://www.feastingonfruit.com/homemade-vegan-golden-oreos/) to be chocolate you could try replacing the maple syrup with more
coconut butter, adding brown / cane sugar (about 1/3
cup) and replacing 1/2
cup of the flour with cacao powder.
I haven't made these into pancakes but I've made similar muffins
recipes into pancakes and I've always had to reduce the amount of oats to about 1
cup and use
coconut oil instead of nut
butter.
If you are on the autoimmune nutrition plan, you can try this
recipe by making
coconut butter cups with just
coconut butter and stevia to avoid the almonds and chocolate.
* Peanut
Butter Sauce Recipe: 1/4 cup (45g) Salted natural peanut butter + 1 Tbsp sweetener + 1/2 Tbsp melted coconu
Butter Sauce
Recipe: 1/4
cup (45g) Salted natural peanut
butter + 1 Tbsp sweetener + 1/2 Tbsp melted coconu
butter + 1 Tbsp sweetener + 1/2 Tbsp melted
coconut oil.
My niece has stomach problems and is allergic to wheat, dairy and eggs so I tried to make her lemon poppyseed mini cakes and used gluten free flour,
coconut oil and egg replacer, (
recipe called for 2 1/4
cup flour, 1 1/3
cup butter, 5 eggs) but when I mixed it up it was like paste and liquid y on top, put it in the pan and baked it, (350) and the oil and water separated and came to the surface, looked like I was deep frying, needless to say it came out like hardtack, what's wrong??
Chocolate Hazelnut Granola
Recipe 3
cups old - fashioned rolled oats 3 tablespoons unsweetened natural cocoa powder 3 tablespoons virgin
coconut oil 3 tablespoons creamy almond
butter 1/3
cup pure maple syrup 1/4 teaspoon fine sea salt 1/2 teaspoon pure vanilla 1
cup coarsely chopped hazelnuts (toasted and skinned)
1/2
cup vanilla almond
butter,
recipe follows 2 tablespoons refined
coconut oil, melted 6 tablespoons Grade B maple syrup, room temperature 1/4
cup almondmilk, room temperature 1 1/4
cups oat flour, divided 1/2 teaspoon fine sea salt 1/2 teaspoon baking soda 1
cup rolled oats 2 tablespoons cacao nibs 1/4
cup chopped dark chocolate 1/4
cup raw almonds, coarsely chopped
Doubled this
recipe — added an egg; 1 teaspoon of vanilla essence; used
coconut oil in place of
butter; rice malt syrup in place of honey and added half a
cup of shredded
coconut.
I was wondering... if you substitute
coconut oil for
butter in the
recipe, should it be 1/2
cup as well?
Categories: Dessert
Recipes, In The Kitchen, Tags: almond meal, applesauce, brownies,
butter, chocolate,
coconut oil,
cup, peanut
butter, whole wheat flour
You guys got a kick out of the photo I posted on Instagram of this wing it and win it carob
coconut butter cup, so I went to work perfecting the
recipe today, and here you go!
Preheat oven to 400 degrees F. I put the amount of
coconut oil or
butter needed in a glass measuring
cup and throw it in the oven while it preheats — keep checking it and once it is melted use most for the
recipe and use a little to grease your muffin tin or inserts.
Chocolate Short bread Cookies
Recipe: 3/4
cup whipped
butter 1/2
cup coconut sugar 1/2
cup stevia powder 3/4
cup flour 1/4
cup cocoa powder 1 tsp vanilla extract
Recipe Directions: Preheat oven to 350 degrees; line a baking sheet with parchment paper and set aside.
Well I really altered this
recipe to fit my ingredients and was looking for a way to cook the turnip greens Used 4 boneless chicken thighs that were browned in olive oil,
butter, pressed fresh garlic, salt, pepper, basil and fresh parsley and then added 2
cup water to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2
cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic
coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorful.
You can use
coconut butter in a wide variety of
recipes including fudge
cups, donut holes, healthy oreo cookies and so much more!
If you have a high - speed blender, like the Vitamix, you can use 1
cup of shredded unsweetened
coconut instead of the prepared
coconut butter called for in this
recipe.
ingredients GLUTEN - FREE PIECRUST FLOUR: 1 1/4
cups brown rice flour 3/4
cup sorghum flour 1/2 cup arrowroot starch 1/4 cup tapioca starch 1/4 cup quinoa flour OLD - FASHIONED GLUTEN - FREE PIECRUST DOUGH: 3 cups piecrust flour 1/4 Cup maple sugar 6 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon Himalayan salt 1 1/4 cups cold nondairy butter 3/4 cup cold rice milk SAVORY BUTTERNUT SQUASH AND SAGE GALETTE: 2 tablespoons ghee, coconut oil or nondairy butter 1 onion (thinly sliced) 1 cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon olive
cup sorghum flour 1/2
cup arrowroot starch 1/4 cup tapioca starch 1/4 cup quinoa flour OLD - FASHIONED GLUTEN - FREE PIECRUST DOUGH: 3 cups piecrust flour 1/4 Cup maple sugar 6 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon Himalayan salt 1 1/4 cups cold nondairy butter 3/4 cup cold rice milk SAVORY BUTTERNUT SQUASH AND SAGE GALETTE: 2 tablespoons ghee, coconut oil or nondairy butter 1 onion (thinly sliced) 1 cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon olive
cup arrowroot starch 1/4
cup tapioca starch 1/4 cup quinoa flour OLD - FASHIONED GLUTEN - FREE PIECRUST DOUGH: 3 cups piecrust flour 1/4 Cup maple sugar 6 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon Himalayan salt 1 1/4 cups cold nondairy butter 3/4 cup cold rice milk SAVORY BUTTERNUT SQUASH AND SAGE GALETTE: 2 tablespoons ghee, coconut oil or nondairy butter 1 onion (thinly sliced) 1 cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon olive
cup tapioca starch 1/4
cup quinoa flour OLD - FASHIONED GLUTEN - FREE PIECRUST DOUGH: 3 cups piecrust flour 1/4 Cup maple sugar 6 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon Himalayan salt 1 1/4 cups cold nondairy butter 3/4 cup cold rice milk SAVORY BUTTERNUT SQUASH AND SAGE GALETTE: 2 tablespoons ghee, coconut oil or nondairy butter 1 onion (thinly sliced) 1 cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon olive
cup quinoa flour OLD - FASHIONED GLUTEN - FREE PIECRUST DOUGH: 3
cups piecrust flour 1/4
Cup maple sugar 6 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon Himalayan salt 1 1/4 cups cold nondairy butter 3/4 cup cold rice milk SAVORY BUTTERNUT SQUASH AND SAGE GALETTE: 2 tablespoons ghee, coconut oil or nondairy butter 1 onion (thinly sliced) 1 cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon olive
Cup maple sugar 6 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon Himalayan salt 1 1/4
cups cold nondairy
butter 3/4
cup cold rice milk SAVORY BUTTERNUT SQUASH AND SAGE GALETTE: 2 tablespoons ghee, coconut oil or nondairy butter 1 onion (thinly sliced) 1 cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon olive
cup cold rice milk SAVORY BUTTERNUT SQUASH AND SAGE GALETTE: 2 tablespoons ghee,
coconut oil or nondairy
butter 1 onion (thinly sliced) 1
cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon olive
cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1
recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon olive oil
Jump to her
recipe and try them out with my whole - food substitutions: 1/2
cup coconut sugar for the granulated sugar 6 tablespoons
coconut oil for the
butter (though I'd happily make these with
butter now that I'm eating dairy again) 2 tablespoons honey for the corn syrup
1
Cup Coconut Butter 1/2
Cup Pastured
Butter 1/4 Teaspoon Liquid Stevia (I will be trying other sweeteners as well and updating this
recipe as I go) 5 Tablespoons Raw Cacao 1 Teaspoon Vanilla Extract
If you'd prefer to not use
coconut oil in the crumb topping portion of the
recipe, you can substitute 1/4
cup melted vegan
butter in place of the
coconut oil and almond milk.
2
cups long grain rice, washed and drained 3 1/2
cups coconut milk (see
recipe, above) 1/2 teaspoon salt 1 teaspoon
butter 2 whole cloves 2 pandan leaves (screwpine), tied in a knot (optional)
this bread is amazing, been looking for a bread
recipe without granulated sweetner, i used 1/2
cup almond
butter and 1/2
cup coconut butter, did 10 drops of sweet leaf vanilla creme, put it all in a 3 × 8 loaf pan, fantastic!
This
recipe uses heavy cream and
butter but if you prefer a dairy - free dish substitute 3/4
cup full fat canned
coconut milk for the cream and
butter and use
coconut oil to grease the dish.
Sorry for the delay in posting this awesome
recipe... This
recipe is adapted from my absolute favorite cupcake cookbook, Gluten Free Cupcakes by Elana Amsterdam Chocolate Peanut
Butter Cupcakes Cupcakes: 1/2
cup blanched almond flour 1/4
cup coconut flour 1/4
cup unsweetened cocoa powder 1/4 tsp.
If you like peanut
butter cups as much as I do, you'll be thankful for this
recipe which uses healthy ingredients like raw cacao,
coconut oil, powdered peanut
butter and honey.
Preemptive take 5 (that never got tested) 3/4
cup (156g) light brown sugar 1 tablespoon (10g) potato starch 1 tablespoon (11g) refined
coconut oil 1/4
cup (56g) Califia Farms original almondmilk 1 1/2 teaspoons (6g) pure vanilla extract 1/2
cup (128g) almond
butter 1/4 teaspoon (2g) baking powder 1/2 teaspoon (3g) fine sea salt 3/4
cup (105g) unbleached flour THE FINAL
RECIPE
I ended up making a few more batches so I could use the Toasted
Coconut Butter in other
recipes rather than just making the
cups / candies.
I ended up making a few more batches so I could use the Toasted
Coconut Butter in other
recipes rather than just making the
cups / candies.