Not exact matches
But here we make it a tad more special and extra delicious by cooking the oatmeal with pure apple juice / cider, spices,
butter or coconut oil and chopped almonds
for extra rich flavor and texture.
Wet ingredients 160 ml / 2/3 cup plain unsweetened yogurt
or plant yogurt 80 ml / 1/3 cup
coconut oil,
butter or olive
oil 10 fresh soft dates, pitted and mashed 3 large eggs (
or 3 tbsp chia seeds mixed with 9 tbsp water) 1/2 cup / 120 ml apple sauce, unsweetened (see below
for instructions hot to make your own) 3 organic apples
Put the nut
butter and
coconut oil in the food processor and mix
for 1 minute
or so.
1/4 cup (56 g) unsalted organic grass - fed
butter, slightly softened (
or clarified
butter or coconut oil for strict paleo)
Once you've got your mixture you need a lovely hot frying pan (critical
for success) and a dollop of
coconut oil (
or butter if you tolerate dairy) to cook the pancakes in.
Anyway, just wondering if you've tried this with
coconut oil as substitute
for either the
butter and /
or the vegetable
oil?
Meanwhile... Make the crust: — Mix together almond and cashew meal (
or whatever you have) with a mix of honey and
coconut oil (
or you can just do one
or the other
or butter — I like the mix because then it's sweet but not too sweet) until it is a sticky dough consistency — Press into the pie pan and chill until you're ready
for it — Pour in the hot blueberry mixture — stir in some fresh blueberries
for fun!
I would recommend substituting a liquid
oil (like almond
or jojoba)
for about half of the
coconut or cocoa
butter.
3 cups soaked cashews (soaked
for 3 hours in water) don't soak any longer 1 1/2 cups almond milk I cup fresh lime juice 2 teaspoon packed lime zest 3/4 cup agave
or maple syrup 1 teaspoon vanilla A pinch
or two of salt 3 tablespoons lecithin 3/4 cup
coconut oil or coconut butter
If no liquid is called
for, as in Bob's Red Mill GF Brownie Mix, use 3 eggs and 1/2 cup
butter or coconut oil.
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)
For this recipe
or any others, you simply replace the
butter or oil with
coconut oil in a 1:1 ratio.
To cook
or bake with
coconut oil, simply recipe any recipe that calls
for butter or oil for coconut oil in a -LSB-...]
Vegans - you can easily make this vegan by using
coconut or olive
oil in place of the
butter called
for.
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...
When making pies
or flaky pastries, we recommend using
coconut oil in its solid state, just as you would
for butter or shortening.
You can substitute melted
butter or canola
oil for the
coconut oil — let me know how they turn out!
Place almond
butter and
coconut oil in a microwave - safe bowl and cook on high in the microwave
for about 30 seconds
or until
oil is melted.
You can use
coconut oil or coconut butter for the
butter (I haven't tried that before but it should produce similar results).
Butter is a big part of this cake, and because I don't have a ton of experience baking with
coconut oil, I don't feel comfortable advising it —
or,
for that matter, advising against it.
Remember that when cooking
or baking with
coconut oil, simply replace it in a 1:1 ratio
for any recipe that calls
for butter or oil.
Since nuts have lots of healthy fat, you don't need much
butter (
or coconut oil, if you prefer) in the recipe
for a rich, creamy texture.
5 tbsp melted vegan
butter /
coconut oil (just melt it by putting the
butter in a microwave - safe bowl and nuking it
for 30 seconds
or until you can see that it's mostly melted)
1/3 cup almond flour 1 banana 1/8 cup almond
butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2 tablespoons
coconut sugar) 1 teaspoon pure vanilla extract
coconut oil — use
for frying in skillet and instead of
butter to serve raw honey — instead of syrup raw pecans — shelled
for the filling: 120 grams (1/2 cup) cream of
coconut 100 grams (1/2 cup) granulated sugar 100 grams (1/2 cup) brown sugar heaping 1/2 teaspoon kosher salt 3 eggs 2 egg yolks 30 grams (2 tablespoons)
coconut oil 85 grams (6 tablespoons)
butter 2 tablespoons desiccated
coconut 1 tablespoon cornmeal scant cup (approximately 225 mL,
or 7/8 cup) buttermilk, well - shaken
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?
In a small bowl, mix peanut
butter and
coconut oil and place in microwave
for 30 seconds,
or until melted.
Primal candy: melt and layer (
or combine) any of the following ingredients: Cacao Powder Cacao
Butter Real cow butter Coconut oil Coconut flakes Nuts and dried fruit Sweetener of choice Spread out on a large baking sheet for «bark» or in deeper pans for «chunks&r
Butter Real cow
butter Coconut oil Coconut flakes Nuts and dried fruit Sweetener of choice Spread out on a large baking sheet for «bark» or in deeper pans for «chunks&r
butter Coconut oil Coconut flakes Nuts and dried fruit Sweetener of choice Spread out on a large baking sheet
for «bark»
or in deeper pans
for «chunks».
For the Middle: 3 cups raw cashews, soaked overnight in cold water 3/4 cup (185 ml) coconut oil 1/2 cup raw honey or maple syrup, for pure vegan Juice from 1 lemon 1/2 vanilla bean, seeded Optional: 100g smooth peanut but
For the Middle: 3 cups raw cashews, soaked overnight in cold water 3/4 cup (185 ml)
coconut oil 1/2 cup raw honey
or maple syrup,
for pure vegan Juice from 1 lemon 1/2 vanilla bean, seeded Optional: 100g smooth peanut but
for pure vegan Juice from 1 lemon 1/2 vanilla bean, seeded Optional: 100g smooth peanut
butter
1 cup brown sugar, packed 1/2 cup
coconut oil * (
or butter for non-vegan) 2 eggs 1 tsp vanilla 3 ripe bananas, mashed (
or thawed frozen bananas) 1 1/4 cup emmer flour 1/2 tsp kosher
or sea salt 1 tsp baking soda 1 cup roasted pecans, roughly chopped (roast
for 6 - 7 minutes at 325 degrees)
1/2 cup
butter melted + extra
butter unmelted
for greasing (preferably grass - fed
or you could sub with
coconut oil but it's way better with
butter)
I don't know if it's because I eat right, but I've used either pure shea
butter, argan
oil,
or coconut oil as skin moisturers
for over a decade.
Just swap the melted
butter out for melted coconut oil, and the Nutella out for a vegan nut butter — I suggest Justin's Chocolate Hazelnut Butter or Peanut Butter & Co.'s Dark Chocolate D
butter out
for melted
coconut oil, and the Nutella out
for a vegan nut
butter — I suggest Justin's Chocolate Hazelnut Butter or Peanut Butter & Co.'s Dark Chocolate D
butter — I suggest Justin's Chocolate Hazelnut
Butter or Peanut Butter & Co.'s Dark Chocolate D
Butter or Peanut
Butter & Co.'s Dark Chocolate D
Butter & Co.'s Dark Chocolate Dreams!
2 cups One Degree Organics Sprouted Spelt Flour 1/3 cup One Degree Organics Quick Oats 1 1/2 tsp double acting baking powder 1/2 tsp salt 1/4 cup + 2 Tbsp raw cane sugar 1/2 cup cold
coconut butter or coconut oil 3/4 to 1 cup almond
or soy milk 1/2 cup raspberries Coarse sugar
for sprinkling
For those who are lactose I tolerate can almond or cashew milk be substituted for half and half and coconut oil for butt
For those who are lactose I tolerate can almond
or cashew milk be substituted
for half and half and coconut oil for butt
for half and half and
coconut oil for butt
for butter?
1 very ripe banana 1/2 cup of fresh blueberries + extra
for decorating the cookies (optional) 2 tablespoons of milled flaxseeds + 4 tablespoons of water 1/2 cup of almond
butter (peanut
butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of ground almonds 3 -4 tablespoons of roughly chopped hazelnuts 3 tablespoons of melted
coconut oil 3 tablespoons of maple syrup
or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3 tablespoon of almond milk pinch of sea salt
If you can not tolerate ghee, try substituting
coconut butter or coconut oil for the ghee.
3 Tbsp
coconut aminos
or wheat free soy sauce (tamari) Salt to taste (use more if not using any fish sauce) 1 Tbsp avocado
oil /
butter / lard / ghee — never use olive
oil for high heat cooking
1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch piece ginger 1 large onion, chopped and divided into 2 parts 1 large bunch of cilantro, chopped and divided into 2 parts 2 serrano chiles, seeds and stems removed 1 tablespoon
butter or olive
oil for sauteeing 1 teaspoon turmeric 4 large tomatoes, quartered 1 1/2 cups
coconut milk 1 cup yogurt 2 cups coarsely chopped vegetables, such as carrots, potatoes, and cauliflower
I'm not vegan, so don't mind including the egg into the thimbles, but can i just switch the
butter for coconut oil in the original recipe
or not?
For the firm
oil, you can choose between two: Either any brand of virgin
coconut oil, which will leave some
coconut flavour in your final
butter or an odourless
coconut oil which gives you the super buttery taste.
I started by substituting
coconut oil for the
butter or oil in the baked goods I already make
for my family, and without exception, the results have been wonderful.
So first of all, I love your recipes, and second, I'm making this tart
for my friends birthday but I was wondering if I could omit some
coconut oil and replace it
for 1
or 2 tablespoons of unsweetened almond milk
or almond
butter
I learned that you can substitute
coconut oil in most recipes that call
for butter or shortening, and that if you use it to replace
butter, you may want to add a little extra vanilla extract.
Soak
for 3 - 24 hours 1 cup of cashews in filtered water 2 bananas, super ripe 1/4 cup of lemon
or orange juice — I used oj 1/4 cup of maple syrup 1/4 cup of
coconut oil, melted 3 tablespoons of softened peanut
butter (I prefer Justin's) 1 teaspoon of vanilla extract
25g raw grass - fed
butter (
for a vegan option use 25g
coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan pink salt 1 tbsp
coconut sugar Half a bulb of garlic (cloves peeled) 3 ″ piece of root ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (
or 400g chopped tomatoes) 1 tsp tamarind paste (optional) Juice of 1 lemon 1 white onion 4 tbsp
coconut milk 4 spring onions
-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-...]
If you look around the internet
for coconut oil pie crust recipes, you'll notice they all incorporate
coconut oil akin to how one would incorporate
butter: while it's hard and cold, and with a pastry cutter
or two knives.
Just a few questions:) So, would you suggest that we eat organic
butter and
coconut oil slightly more often then the other healthy fats you mentioned,
or are they all equally good
for you?
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