Sentences with phrase «more uses of coconut oil»

More uses of coconut oil here.

Not exact matches

Sadly I haven't made it with anything else, you could try replacing the coconut oil with another neutral oil of your choice and use more oats instead of the buckwheat x

Here are more benefits and uses of the coconut oil.

1⁄2 cup [75g] buckwheat flour 1⁄4 cup [35g] brown rice flour (or chickpea flour) 1⁄4 cup [35g] chickpea flour (or more rice flour) 1 tablespoon melted coconut oil (optional, can use other oil of choice) 1⁄2 cup [120 ml] canned coconut milk * (or other non-dairy milk, see note) 1 1/4 cup [300 ml] water * (see note) 2 teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1 pinch salt oil, for pan frying

Our goals in using coconut oil here were to help the Chocolate Lava Dip stay a bit more smooth, velvety and liquid - y, while replacing fats like shortening that would be more typically used in this type of recipe (but which we'd prefer not to use in our recipes).

I added in 1 Tbsp of cocoa powder with the dry ingredients to make this more chocolatey and used canola oil instead of coconut oil, then when I made it I put the mixture into muffin cups and pressed down as hard as I could with a spoon.

Unrefined coconut oil does lend a distinct coconut flavor to your baked goods if you use more than a few tablespoons, so if that doesn't vibe with the flavors of your dessert, try using refined coconut oil (disclaimer: the refining process removes some of the nutrients found in coconut oil).

I did a slight variation of this, using a little more coconut milk than recommended, fake meat instead of seitan, and no coconut oil.

I had some extra batter left over (I had to use a smaller loaf pan) and so I added some of my homemade almond / coconut milk to make the texture of the batter more like pancake batter... I fried them up in some coconut oil and MAN, they were delish!!

The body assimilates and utilizes MCTs for energy more easily than LCTs, which is why we see a lot of athletes using pure coconut oil as an energy booster.

The older way of producing refined coconut oil was through physical / mechanical refining (see Tropical Traditions Expeller Pressed Coconut Oil), but more modern methods may also use chemical solvents to extract all the oil from the copra for higher coconut oil was through physical / mechanical refining (see Tropical Traditions Expeller Pressed Coconut Oil), but more modern methods may also use chemical solvents to extract all the oil from the copra for higher yieloil was through physical / mechanical refining (see Tropical Traditions Expeller Pressed Coconut Oil), but more modern methods may also use chemical solvents to extract all the oil from the copra for higher Coconut Oil), but more modern methods may also use chemical solvents to extract all the oil from the copra for higher yielOil), but more modern methods may also use chemical solvents to extract all the oil from the copra for higher yieloil from the copra for higher yields.

My other changes to the original pancake recipe were using pumpkin in lieu of sweet potato (but I put in more than called for) and coconut oil in place of butter.

I used ghee instead of coconut oil, so I don't know if that made the batter more wet.

3 / 4C Light spelt flour (or other flour of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking powder 1 / 2C Coconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is veryCoconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is verycoconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thiOil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thioil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thick.

1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped

I use refined coconut oil for everything and consume more of it because there is no taste.

The only non-fructose one I use is rice syrup, if you add more than a few Tbsp of it I'd up the coconut oil a touch to account for the extra liquid (the coconut oil is what makes it firm up in the fridge) but a granulated stevia - based product (or simply stevia drops) shouldn't change the consistency at all!

I used a little bit of stevia powder to sweeten it up a little more, and used 1 cup coconut oil and 1/4 cup of butter.

Used vegetable oil instead of coconut since I didn't have any, followed the rest of the recipe exact, I made 4 palm size pancakes and there's some batter left - probably enough for one more.

I didn't use any heat, I put 1/2 cup of coconut oil in a freezer bag and played with it like a stress ball until it went more runny but was still white, added 3 table spoons of runny honey to the bag and massaged it outside the bag to mix it again, added 1/2 cup of coco powder and massaged the bag again, added 1/2 teaspoon of vanilla flavouring and repeated mixing then I put half the mixture in a chocolate mould in the freezer and half in the fridge.

A little cinnamon oil can be used with the coconut oil, but I would only use a drop or two in a small jar of coconut oil — more than that can burn the skin.

I used coconut oil this time but I'm going to try butter in my next batch which may give it even more of a traditional pie crust flavor.

When I used to make this at first, I would also add globs of coconut oil into the finished soup, to give it more of a coconut flavor.

1 cup 2 % Greek yogurt, plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)

I love the little story that you crafted from the pictures Coconut oil is wonderful, we use it most of the time any more.

150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g coconut oil, to be melted 40 g pure cocoa butter, to be melted 200 g fairtrade dark chocolate (70 % cocoa), melted in a bain - marie 100 ml GMO - free vegetable cream 100 g almond butter 1 - 2 tablespoons hazelnut butter 2 handfuls of shelled hazelnuts, more or less finely chopped

20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving

Fab flavour combos, orange white choc and cranberry always go great together — I also used raw honey in place of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As for those of you who wanted to know about the white choc chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy — simply combine pure raw cacao butter (gently melted) with a pinch of celtic salt, a little extract of vanilla and some raw cashew butter, then freeze in a suitable container before breaking into chunks!!!!! yummy You can make dark chocolate chips even easier by melting pure coconut oil and stirring in a little vanilla, honey and raw cacao powder before freezing!!!

In place of butter i used coconut oil and it made the cupcakes very moist and gave them more coconut flavor.

I used coconut oil in both my brown and white parts, but if you want, you can use 1/2 cup of dried fruit of your choice Read more

I used a coconut / sunflower oil mix (called Sun Coco organic oil) and added 3 tablespoons of pure maple sugar to give them a little more sweetness and add stickiness to the batter.

For even more delicious kitchen - tested coconut recipes, be sure to check out our Gallery of Coconut Recipes and Coconut Oicoconut recipes, be sure to check out our Gallery of Coconut Recipes and Coconut OiCoconut Recipes and Coconut OiCoconut Oil Uses.

Though one tip I have is to use a non-stick frying pan instead of coconut oil, that way you can cut down on more calories.

Also reduced the oil by 1 TBS (still for two batches, so I used 5 TBS alltogether), added some lemon extract as well and 4 TBS of coconut flour instead of arrowroot to make it SCD legal.I also increased the honey by 2 TBS (for 2 batches still) and added a tad more almod flour to get the right consistency.

Since I use coconut oil for cooking and in so many of my natural beauty remedies, I've started buying it bulk because it's more cost effective.

You can by all means use all coconut oil if that is more your thing, it will create a smoother textured chocolate without the slight grainy texture of the coconut meat content.

If I were doing it, I'd use two more tablespoons of maple syrup in place of the stevia, two more tablespoons of ground oats, and maybe another tablespoon of coconut oil.

The coconut oil helps the cheese to be a bit more firm when chilled, but if you follow the directions closely the cheese will still be quite firm using another type of oil.

And if you want them to be a bit more firm, use coconut butter instead of coconut oil for a nice firm truffle.

I'm looking for more recipes with Quinoa and this sounds amazing... but wondering what I could use instead of coconut oil since my husband can't have coconut?

I used palm shortening in place of the coconut oil (we have both dairy and coconut allergies in our family, so coconut oil and butter are both out), and it worked, but the cookies spread a bit more than what's in the picture.

You can use varying amounts of grass - fed butter, ghee or coconut oil to add more healthy fats to this recipe.

2 pieces of gluten free bread, toasted (I used Anna B's, a local Richmond, VA brand) 1 tsp ghee or coconut oil 1 large hass avocado 3 tbsp fresh chèvre 1/8 tsp coarse sea salt, or more to taste 1/8 tsp maple syrup 1/8 tsp hot paprika, or more to taste

You can add a bit of extra maple syrup to the Vegan Buttercream if using that recipe too, simply make it to the quantities then add more to taste per the notes and add a touch more coconut oil to maintain texture.

(Note: if using coconut flour, add more flax eggs and / or olive oil because coconut flour absorbs a ton of liquid!

Add more coconut oil or a tad bit of water or coconut milk if you need more liquid to fill the size of pan you are using.

You can use coconut oil instead of cacao butter, but the chocolate will be more brittle and hard.

I think its because I didn't melt the coconut oil, so probably I used more than I should of.

As noted, I tried using more of the almond butter in place of the coconut oil in earlier versions and wasn't a fan, but just a tablespoon should be fine.

Could the problem be that I added more than the 3/4 cup of honey or that I used liquidy coconut oil or that I sifted my coconut flour before I measured it?