2 cups
coconut shreds 1 cup One Degree Organics Sprouted Spelt Flour 1/2 cup One Degree Organics Quick Oats 1/2 cup coconut palm sugar 1/2 tsp nutmeg 1 tsp baking soda 1/4 tsp salt 1/8 cup + 2 Tbsp maple syrup 1/2 cup coconut oil, melted 4 Tbsp water 1/2 tsp vanilla
Garnish: 1 tablespoon unsulphured, unsweetened, dried
coconut shreds 1 tablespoon chopped nuts (almonds, walnuts, hazelnuts, etc.) Cacao powder
Package of Cooking Dates (already chopped) OR 1 1/2 Cups Dates & Chop Until Fine & Sticky 1/2 Cup Coconut Sugar 1/4 Cup Finely Chopped Nuts (Cashews, Almonds, Pecans, or Pistachios) 1/2 Cup
Coconut Shreds 1 Cup Mulberries or Oats Pinch of Cinnamon or Cocoa Powder Sprinkle on top of dates.
Not exact matches
Hi Katerine, you can still use it just you need more water
Coconut milk is 1 part shredded coconut simmered with 1 part water and coconut cream is 4 parts shredded coconut with 1 part of
Coconut milk is
1 part
shredded coconut simmered with 1 part water and coconut cream is 4 parts shredded coconut with 1 part of
coconut simmered with
1 part water and
coconut cream is 4 parts shredded coconut with 1 part of
coconut cream is 4 parts
shredded coconut with 1 part of
coconut with
1 part of water!
for the crust (gluten free and vegan)(makes one large pizza crust)
1/3 cup plus 4 tablespoon almond milk — divided
1/2 teaspoon
coconut sugar
1/2 tablespoon active dry yeast
1 1/2 tablespoon ground chia or flax seeds 3/4 cup (
105 g) buckwheat flour (I used sprouted homemade flour)
1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms
1 small zucchini — finely
shredded (optional)
Wet ingredients 6 tbsp (75 g) extra virgin
coconut oil, room temperature
1 cup plain GMO - free soy yogurt (or yogurt of your choice) 2 carrots,
shredded (around
150 g / 2 cups loosely packed)
1 onion, minced or finely chopped a handful of fresh thyme
Raw Food Recipe: Raw Vegan Persimmon and Carob Tart: Crust:
1 cup of raw unsalted walnuts
1 cup of medjool dates
1 tablespoon of raw (not roasted) carob powder
1 tablespoon of unsweetened
shredded coconut Filling: 3 or 4 ripe Hachiya persimmons
1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc.
1/4 cup dark chopped chocolate — chilled
1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one
15 oz can black beans, about
1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans
1 small beet — peeled and finely
shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons
coconut oil — melted
1 tablespoon chia seeds
1 teaspoon vanilla extract pinch of salt
1.
Ingredients:
1 Cup Oats
1/3 Cup
Coconut Oil
1/2 Cup Pecans 6 Dates
1/4 Cup Molasses
1/3 Cup
Shredded Coconut 4 Tbsp Maple Syrup
1/4 Cup Almond Butter
1/2 Cup Dried Cranberries
1 Tsp Cinnamon
1 17 - oz package of puff pastry, thawed 6 tablespoons better, melted 2 cups heavy cream 3 cups milk (I used whole)
1/2 cup sugar
1 1/2 cups chopped nuts (pistachios, almonds, hazelnuts)
1/2 cup
shredded coconut, unsweetened
1/2 cup golden raisins
1 teaspoon cinnamon, for dusting
For one serving, you'll need
1/4 cup Cabot Plain Greek Yogurt, 2 teaspoons honey,
1 ripe kiwi (peeled, sliced, and quartered),
1/4 cup fresh pineapple (diced), and about
1 tablespoon of unsweetened
shredded coconut.
1 apple
1/4 cup peanut butter
1/4 cup almonds, sliced
1/4 cup walnuts, chopped
1/4 cup
shredded coconut 1/4 cup chocolate chips
1 cup unsweetened
shredded coconut 1 cup almond flour
1/3 cup arrowroot flour
1 tablespoon cinnamon
1/2 teaspoons sea salt
1/3 cup
coconut oil
1/3 cup water
1/3 cup maple syrup
1/2 cup organic Thompson raisins
1/2 cup chopped pecans
3/4 cup raw cashews
1/3 cup pumpkin seeds 6 medjool dates
1/4 cup
coconut 1 tbsp hemp seeds
1 tbsp
coconut oil 2 tsp moringa powder
1 tsp chia seeds
1/2 tsp vanilla extract zest of
1 large lemon juice of half a lemon pinch of salt extra
shredded coconut and lemon zest to roll balls in
INGREDIENTS
1 / 4C olive / avocado /
coconut oil
1T raw honey 2 eggs
1/2 tsp pink salt
1C almond flour
1/2 tsp baking powder
1T
coconut flour
1 / 4C almond milk Extras:
1 / 2C fresh grilled organic corn,
1/2 tsp chopped jalapeño, 2T
shredded cheddar
Ingredients:
100 grams (
1 cup) whole oats 25 grams (
1/4 cup) toasted pumpkin seeds 25 grams (
1/4 cup) toasted almonds, coarsely chopped 25 grams (
1/4 cup)
shredded coconut 50 grams dark chocolate, finely chopped (optional) Pinch of salt 80 grams smooth peanut butter
100 grams of honey or date syrup
1/2 tsp.
Coconut Ice Cream 1 1/2 c cashews 400 mL coconut cream 1/2 c liquid sweetener (e.g. coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
Coconut Ice Cream
1 1/2 c cashews 400 mL
coconut cream 1/2 c liquid sweetener (e.g. coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut cream
1/2 c liquid sweetener (e.g.
coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut nectar / brown rice syrup)
1/4 c
coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut oil, melted Pinch sea salt
1 tsp lecithin (optional)
1 vanilla bean, scraped OR
1/2 tsp vanilla powder
1 1/2 c
shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut Chocolate Coating
1/2 c cacao butter, melted
1/2 c
coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut oil, melted 6 tbsp liquid sweetener (e.g.
coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut nectar / brown rice syrup)
1 c cacao powder 2 tsp vanilla extract OR
1 tsp vanilla powder Large pinch sea salt Topping
ShreddedShredded coconutcoconut
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds
1/2 cup pecans
1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp
coconut sugar
1 garlic clove, minced
1/4 tsp red pepper flakes
1 1/2 tsp sea salt, or more to taste
1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves
1 small or
1/2 medium sweet potato, peeled and finely
shredded 1 small or
1/2 medium beet, peeled and finely
shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional)
1/2 tsp mustard seeds (optional)
ingredients: for the cake: 360 grams (3 cups) AP flour 400 grams (2 cups) sugar 2 teaspoons baking soda
1 1/4 teaspoons salt 480 grams (2 cups) canned
coconut milk 200 grams (
1 cup)
coconut oil, liquid 30 grams (2 tablespoons) vinegar
1 generous cup
shredded coconut (sweetened or unsweetened)
1 1/4 —
1 1/2 pounds chicken tenders, about
1 - inch thick
1 1/2 cups
shredded, unsweetened, flaked
coconut 1/3 cup sifted
coconut flour
1/3 cup cornstarch
1 1/2 teasoons salt 3/4 teaspoon ground black pepper
1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled
1 teaspoon garlic powder (not garlic salt)
1/4 cup + 2 tablespoons cool water
1/4 cup + 2 tablespoons unsweetened lite
coconut milk 6 tablespoons extra virgin
coconut oil, ghee, palm shortening or olive oil or a combination of two of these
Serves:
1 Nutrition: 20
1 calories, 5.3 g fat (
1.2 g saturated fat), 26 mg sodium, 3
1.3 g carbs, 4.7 g fiber, 4.7 g sugar, 7 g protein (calculated with
1/3 cup blackberries and blueberries, unsweetened vanilla almond milk,
1/4 teaspoon balsamic vinegar,
1 tbsp sliced almonds and
1 tbsp
shredded unsweetened
coconut)
I added another
1/4 cup of
shredded coconut, some cacao nibs,
1/4 tsp espresso, about
1 Tbsp honey (used fewer dates since they are so expensive), and
1 tsp of
coconut oil for extra flavor.
20 ounce can crushed pineapple
1/3 cup
coconut rum (or any rum you have on hand) 3/4 cup
coconut milk 2 teaspoons vanilla extract
1 1/2 cups all - purpose flour
1 teaspoon baking soda Pinch of salt
1/2 cup unsalted butter, room temperature 2/3 cup sugar 3 large eggs
1 cup sweetened
shredded baker's
coconut (if using unsweetened, increase the sugar by
1/4 cup)
1 cup sweetened
shredded coconut, preferably toasted (or an equal amount of moist, plump dried fruit, such as currants,
pure vanilla extract
1 cup mashed ripe banana (about 2 large bananas)
1/4 -
1 / 2 cup unsweetened
shredded coconut + extra for topping (If you use sweetened
coconut you could reduce the sugar further)
1/2 cup berries or unsweetened cherries (nutrition stats done with blueberries)
1 large handful (
1 ounce) spinach
1/4 cup unsweetened almond milk or kombucha 2 T. chopped nuts (nutrition stats done with pecans) 2 t. finely
shredded unsweetened
coconut 1/2 cup cooked brown rice, cooled (Be sure to check Denise's blog for rice cooking instructions)
Top chocolate with whatever you like (
shredded coconut, goji berries, mulberries, shelled hemp seeds, cocoa powder, etc.), then place it in the refrigerator to harden for at least
1 hour.
1 1/4 cups of All - Purpose Flour (King Arthur Flour is preferred)
1 cup of whole wheat flour (again KAF)
1.5 teaspoon of ground cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon of baking powder
1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs
1/3 cup of unsweetened applesauce
1/2 cup of light brown sugar
1 teaspoon vanilla extract 2 cups of
shredded carrots (I used organic)
1/2 cup of toasted
coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it
coconut Optional toppings: Raisins,
Coconut, Nuts (walnuts or almonds) or just leave it
Coconut, Nuts (walnuts or almonds) or just leave it plain.
Ingredients:
190 g (
1 1/2 cup) flour 40 g (3/4 cup) sliced
coconut, or
shredded if you prefer
1 teaspoon baking powder
1 teaspoon vanilla sugar
1/4 teaspoon fine salt 225 g (
1 cup) butter or avocado oil for a healthier choice 220 g (
1 cup) granulated sugar 2 eggs
10 strawberries, cut in half 2 - 3 rhubarbs, cut into...
3/4 cup rolled oats (quick - cooking or old - fashioned will work; instant might get a little dusty)
1/4 cup
shredded or flaked unsweetened
coconut 2 tablespoons pepitas, or another nut or seed of your choice
1/4 cup dark or light brown sugar (for low - to - moderate sweetness)
1/8 teaspoon ground cinnamon Few pinches sea salt
1 large egg white 2 teaspoons water (adjusted from
1 T) 2 cups (approximately
1/2 pound) walnuts, pecans or nuts that you prefer
1 cup almonds (or almond meal) 3/4
shredded unsweetened
coconut (or
coconut flour)
1/4 cup melted
coconut oil 2 tablespoon maple syrup Pinch sea salt
1 cup plus 2 tablespoons flour
1/8 teaspoon salt
1/3 cup
shredded sweetened
coconut 1/4 cup sugar
1/2 cup (
1 stick) butter, at cold room temperature (not quite spreadable)
1 cup of raw cashews, soaked overnight in fresh, purified water
1/4 cup
coconut butter (not oil) or maple syrup
1/4 cup of lemon juice
1 teaspoon of
coconut oil, melted
1 teaspoon of vanilla extract Pinch of pink Himalayan salt Topping:
Shredded coconut flakes
3/4 cup unsweetened almond milk
1 cup frozen spinach (or 2 cups fresh)
1 frozen banana
1/4 cup rolled oats 2 Tbsp unsalted almonds 2 Tbsp unsweetened
shredded coconut 1 Tbsp unsweetened cocoa powder
1/2 Tbsp chia seeds
1 tsp Nutrex Hawaii Spirulina Pacifica powder
1/2 tsp vanilla 6 drops liquid stevia or other natural sweetener 6 ice cubes
1/3 cup of raw almonds
1/2 cup of gluten free rolled oats — I used Bob's Redmill
1/3 cups of buckwheat groats
1 cup of
shredded coconut flakes 3 tablespoons of maple syrup Pinch of pink Himalayan salt
Pomegranate Blueberry Breakfast Bowl
1 C Basic Chia Pudding 2 - 3 tsp maple syrup (or to taste)- sliced almonds - finely
shredded coconut - blueberries - pomegranate molasses *
FOR THE FILLING
1 1/2 cups chopped pecans or walnuts
1 cup
shredded sweetened
coconut 2 large eggs
1 cup light brown sugar, packed
1 1/2 tablespoons all - purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1 1/2 teaspoons vanilla
ingredients: 2
1/4 cups (280 grams) flour
1 teaspoon baking soda
1 1/2 teaspoons cornstarch 3/4 cup (
170 grams) butter, melted 3/4 cup (
135 grams) brown sugar
1/2 cup (
100 grams) sugar 3/4 teaspoon kosher salt
1 egg plus
1 egg yolk
1 tablespoon vanilla extract
1/3 cup
shredded coconut 1/2 cup sour cherries
1/4 cup dark chocolate chips
1/3 cup white chocolate chips
No Bake Cranberry
Coconut Energy Bites 1/2 cup cranberries 1/4 cup finely chopped walnuts 1/2 cup gluten - free rolled oats 1 cup unsweetened coconut shreds or flakes 1/4 cup ground flaxseed 3/4 cup natural, unsalted almond butter 1/4 cup pure mapl
Coconut Energy Bites
1/2 cup cranberries
1/4 cup finely chopped walnuts
1/2 cup gluten - free rolled oats
1 cup unsweetened
coconut shreds or flakes 1/4 cup ground flaxseed 3/4 cup natural, unsalted almond butter 1/4 cup pure mapl
coconut shreds or flakes
1/4 cup ground flaxseed 3/4 cup natural, unsalted almond butter
1/4 cup pure maple syrup
6 ounces Ghiradelli bittersweet chocolate, roughly (but lovingly) chopped 4 tablespoons unsalted butter
1/3 cup whole wheat white flour
1/4 teaspoon baking powder
1/4 teaspoon sea salt 2 large eggs
1 cup (scant) brown sugar
1 1/2 teaspoons espresso powder
1 (generous) teaspoon vanilla bean paste
1/2 cup cappuccino chips 3/4 cup unsweetened
shredded coconut
2,5 dl natural (greek) yogurt
1 dl oat meal 0,5 dl frozen lingonberries 2 tbsp
shredded coconut pinch of ground gloves
+
1/2 cup pancake base * +
1 tsp xanthan gum or baking powder +
1 T cinnamon +
1 1/2 tsp unsweetened
shredded coconut +
1 T carob powder or cocoa powder +
1 flax egg ** or regular egg +
1/2 cup dairy - free milk + 2 tsp apple cider vinegar +
1 tsp vanilla extract +
coconut oil for fying
Add to a blender with
1 cup of
shredded coconut (optional, but this makes it far creamier) and 4 cups of water, blend well.
Serves 8 cookies
1 apple
1/4 cup peanut butter
1/4 cup almonds, sliced
1/4 cup walnuts, chopped
1/4 cup
shredded coconut 1/4 cup chocolate chips Full instructions: DIY Apple Cookies
2 cups
shredded coconut flakes 3 tbsp
coconut flour (or almond meal)
1/3 cup +2 tbsp honey (or maple syrup or agave nectar)
1 teaspoon peppermint
1 -2 tbsp cacao nibs (or chocolate chips)
1/4 cup
coconut oil, liquid
1 mint chocolate bar for dipping, melted (about 3oz)
jar apricot preserves 2 lb jar orange marmalade
1 - small jar of pineapple preserves 2 c. nuts — chopped pecans
1 whole lemon grated
Shredded coconut to taste Dried apricots to taste
So I take a can of
coconut milk and
1 cup of
shredded, unsweetened
coconut,
1/4 cup agave nectar and blend it until thoroughly mixed, about
1 min.
Crust
1/2 cup
shredded carrots (about
1 carrot)
1/2 cup unsweetened
shredded coconut 1/2 cup raw almonds
1/4 cup agave or maple syrup
1 Tablespoon Ener - G Egg Replacer...
Vanilla Protein Powder (optional)
1 1/2 Cup
shredded coconut — pan or oven toasted
1 frozen banana sliced 2 Cups Fresh Blueberries Instructions Combine all ingredients except blueberries in a blender.
My recipe included
1 c. chopped pecans and
1/2 cup of
shredded coconut in the cake batter.