Not exact matches
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)
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.
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 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
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
-LSB-...] ground flaxseed (optional - see note below) 3/4 cup
coconut oil or butter3 / 4 cup honey2
Tablespoons vanilla extract2
Tablespoons cinnamon1 1/2 cups unsweetened,
shredded coconut1 cup chopped nuts of your choice1 to -LSB-...]
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)
1/3 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
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
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
If you don't like sultanas you could easily add dried tropical fruit and a few
tablespoons of
shredded coconut.
To make the white layers, soften the
coconut butter and the 2
tablespoons of
coconut oil and mix them together with the unsweetened
shredded coconut, stevia, and peppermint extract.
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...
1/2 cup raisins 1/2 cup apricots 1/4 cup walnuts, 1/4 cup almonds, 1/4 cup pumpkin seeds, 1/4 cup sunflower seeds 1/4 cup
shredded coconut 2
tablespoons cocoa 1/4 cup...
6
tablespoons butter, cold (buy grass - fed butter here) 1 cup
coconut flour (buy
coconut flour here) 2 fresh eggs 1 teaspoon honey (buy raw honey here) 1/4 teaspoon sea salt (buy unrefined sea salt here) 1/2 cup
shredded coconut (buy unsweetened
shredded coconut here) water, as needed egg white for brushing
2 bananas well mashed 2 cups of organic old fashioned oats 1 heaping tbsp of raw almond butter 1 tbsp of cinnamon 1 light drizzle of raw agave (or stevia) 2
tablespoons of raw chia seeds finely ground Add a few raisins,
shredded coconut or chopped apple if liked.
4
tablespoons butter 4 cups mini-marshmallows or 10 ounce bag of large marshmallows 5 cups crisped rice cereal 1 cup sweetened,
shredded coconut
1
tablespoon coconut oil 1 large carrot,
shredded 1 shallot, mined 1 bulb of fennel, finely chopped 1 acorn squash 4 oz grass fed ground beef or bison 1 soy free egg or (1/4 cup applesauce for egg allergies) 2 tsp cinnamon Sea Salt and pepper
2 eggs 1/2 cup sugar 1/2 cup stevia 1/2 cup
coconut oil, melted and slightly cooled 1/2 teaspoon vanilla 1/2 teaspoon
coconut extract 1 1/2 cups all - purpose flour 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2
tablespoon lemon juice 1/2 cup soy milk 1/2 cup
shredded unsweetened
coconut, lightly toasted 1/2 cup almonds, chopped 1/2 cup dairy - free mini chocolate chips
1 + 1/4 cup red lentils, preferably soaked for 30 mins or overnight 2
tablespoons coconut oil 1 + 1/2
tablespoons freshly grated ginger 3 cloves garlic, grated 1 large red onion, diced 3 medium sweet potatoes, about 5 cups peeled and chopped 1 + 1/2 teaspoons curry powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon sea salt 1 400 ml can
coconut milk (1 + 1/2 cups) 3 — 5 cups water (or vegetable stock) 1/3 cup
shredded unsweetened
coconut 1/4 sesame seeds Fresh cilantro + lime for serving
1/2 pound cherries, washed 1 1/2 cups white whole wheat flour (regular apf flour will work) 2 3/4 cup unsweetened finely
shredded coconut (divided) 1 1/4 cup raw cane (or brown) sugar, lightly packed (divided) scant 1/2 teaspoon fine grain sea salt 10
tablespoons unsalted butter, melted 4 large egg whites
1 1/3 cups whole wheat pastry flour 2/3 cup toasted wheat germ 1/2 cup quick oats 1/2 cup unsweetened
shredded coconut 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 3 large bananas, mashed 1/3 cup
coconut palm (or brown) sugar 1/3 cup 1 % milk 2
tablespoons almond butter 2
tablespoons ground flax seed 1
tablespoon molasses 1 teaspoon vanilla bean paste
1 cup and 2
tablespoons brown rice flour 1/4 cup each almond and
coconut flour 1/2 cup plus 1
tablespoon quinoa flour 1 teaspoon baking powder 1/2 teaspoon soda 1/4 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg freshly ground seeds of 2 - 3 cardamom pods dash of both clove and all spice 3
tablespoons coconut oil — melted 1 cup full fat
coconut milk 1/2 cup
coconut sugar 1 teaspoon vanilla extract 1 1/2 cups finely
shredded butternut squash about 1 cup fresh cranberries
1/2 cup pumpkin seeds 1 cup
shredded unsweetened
coconut 1/4 cup chia seeds 1/4 cup sunflower seeds 1
Tablespoon coconut oil 2
Tablespoons pure maple syrup (or stevia, to taste) 1 teaspoon pumpkin pie spice 1/8 teaspoon sea salt
1 cup whole wheat flour 2 teaspoons baking soda 1 teaspoon kosher salt 3 cups quick oats 2 sticks butter 3 cups brown sugar 2
tablespoons molasses 1 1/2 cups all - natural chunky peanut butter (I prefer the kind without any added sugar) 3 eggs 1 cup semi sweet chocolate chips 1 cup
shredded coconut 1 cup plain M&M s
Top the mixture with the 1
tablespoon remaining
coconut shreds.
8 ounces (1/2 pound) seitan,
shredded 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon hot chili flakes 1/2 teaspoon salt Half a 14 - ounce can light
coconut milk 1/2
tablespoon olive oil 2 cloves garlic, peeled and minced or crushed 1
tablespoon grated peeled fresh ginger 1 cup vegetable stock 1 head bok choy, rinsed, trimmed and cut into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato, chopped 1/4 cup sliced scallions 1
tablespoon lime juice 2
tablespoons fresh cilantro leaves
1/2 cup water 1 small ball tamarind pulp (or 1 teaspoon lime juice) 1/2 cup warm water 1 cup
shredded coconut 1 1 - inch piece ginger, grated 2 green chiles, such as serranos, stems removed and halved 2 cloves garlic 1/4 cup minced cilantro 3 large green mangoes 1/2 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 2
tablespoons olive or vegetable oil 1/4 teaspoon mustard seeds 1/2 teaspoon asafoetida 1/2 teaspoon greengram dal 1/2 teaspoon red chile powder 1/2 teaspoon turmeric powder 1/4 cup curry leaves (optional) 1/4 cup cilantro leaves Salt to taste
* 1
Tablespoon coconut or canola oil * 2
Tablespoons honey * 2 cups raw, unsalted cashews * 1 cup
shredded unsweetened, dried
coconut * 1 red Jalapeno chile, seeded and minced * 1/2 teaspoon salt * pinch freshly ground pepper
3 Large Organic Eggs 2 Large Bananas 2/3 cup Canned
Coconut Milk 1/2 teaspoon Pink Sea Salt 1/2 teaspoons Baking Soda 1 teaspoon Stevia Extract 1 teaspoon Vanilla Extract 1 teaspoon Lime Zest 1 1/3 cup Gluten - Free Flour Blend 1/2 cup Unsweetened
Coconut Shreds, plus more for sprinkling 2
Tablespoons Xylitol
Magic Cookie BarsErythritol Caramel: 6
tablespoons butter 1/3 cup
coconut cream 1/3 cup Anthony's Erythritol Stevia to taste Crust: 1/4 cup Erythritol Caramel 1/4 cup Anthony's Coconut Oil 1/2 cup Anthony's Coconut Flour Coconut Layer: 2 cups Anthony's Shredded Coconut 1/4 cup Erythritol Caramel Stevia powder to taste 1/4 cup Anthony's Coc
coconut cream 1/3 cup Anthony's Erythritol Stevia to taste Crust: 1/4 cup Erythritol Caramel 1/4 cup Anthony's
Coconut Oil 1/2 cup Anthony's Coconut Flour Coconut Layer: 2 cups Anthony's Shredded Coconut 1/4 cup Erythritol Caramel Stevia powder to taste 1/4 cup Anthony's Coc
Coconut Oil 1/2 cup Anthony's
Coconut Flour Coconut Layer: 2 cups Anthony's Shredded Coconut 1/4 cup Erythritol Caramel Stevia powder to taste 1/4 cup Anthony's Coc
Coconut Flour
Coconut Layer: 2 cups Anthony's Shredded Coconut 1/4 cup Erythritol Caramel Stevia powder to taste 1/4 cup Anthony's Coc
Coconut Layer: 2 cups Anthony's
Shredded Coconut 1/4 cup Erythritol Caramel Stevia powder to taste 1/4 cup Anthony's Coc
Coconut 1/4 cup Erythritol Caramel Stevia powder to taste 1/4 cup Anthony's
CoconutCoconut...
Optional Add - Ins: Toasted pecans, toasted walnuts, toasted sliced almonds, chocolate chips, sprinkles, 1 cup (80 grams) of rolled oats, 2
tablespoons (16 grams) of peanut butter powder, 1/4 cup (30 grams) of sifted cocoa powder or
shredded coconut.
Pineapple
coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster sugar 1 egg 90 ml buttermilk 3/4 cup + 1/2
tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated
coconut 1/4 cup (25g) sweetened
shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple, sugar, lime juice and 1/2 cup (120 ml) water in a saucepan and stir over medium - high heat until sugar dissolves.
2 sticks (1 cup) vegan butter 1 cup sugar (vegan, evaporated cane juice) 1 cup brown sugar (vegan) 2
tablespoons ground flax seeds 4
tablespoons water 1
tablespoon vanilla extract 1 1/2 cups oat flour * 1 teaspoon baking soda 1 teaspoon xanthan gum (optional) 1
tablespoon cinnamon 3 cups rolled oats 3/4 cup ground sunflower seeds (pumpkin seeds or almonds may be used) 1/2 cup nondairy chocolate chips or non dairy chocolate bar cut into small chunks (about 1/4 inch) Optional: 1/4 cup
shredded, unsweetened
coconut Optional: 1/2 cup raisins
3
tablespoons canola oil 1 cup onion, chopped 4 garlic cloves, chopped 1 teaspoon red chile flakes 1/2 cup fresh basil leaves, chopped 2
tablespoons low sodium soy sauce 1
tablespoon fresh lime juice 1 1/2 cups shrimp, peeled and deveined, tails removed 2 cups mango, cubed (preferably unripe) 1/4 cup toasted
shredded unsweetened
coconut (I omitted... and not on purpose.
Sprinkle with more
shredded coconut and 2
tablespoons xylitol.
9 large Medjool dates, pitted 1⁄3 cup raisins 1/4 cup raw unsweetened
shredded dried
coconut 1
tablespoon maple syrup 2
tablespoons unsweetened cocoa powder
Filling 1/2 cup granulated sugar Zest of 2 oranges (about 2
tablespoons) 3/4 cup sweetened
shredded coconut
1/2 cup butter, softened 3/4 cup sugar 1 egg 1 teaspoon vanilla 1 teaspoon
coconut extract 1 1/2 cups flour 1/4 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 3/4 cup
shredded coconut, divided 1/2 cup mini chocolate chips 2
tablespoons sliced almonds 6 snack size Almond Joy candy bars, chopped
* 4 large egg whites, preferably at room temperature * 1-1/2 cups finely
shredded unsweetened dried
coconut (avoid the large unsweetened
coconut ribbons) * 2/3 cup sugar * 1/4 cup plus 1
Tablespoon superfine rice flour * 3
Tablespoons potato starch * 1/2 teaspoon vanilla extract * 1/4 teaspoon salt * 8
Tablespoons (1 stick or 1/4 cup) butter, melted * powdered / confectioner's sugar (optional)
Dump in the oats and 2
tablespoons shredded coconut.
Ingredients 1 cup of yogurt (I used 3/4 cup strained Greek 2 % and 1/4 cup non-fat) 2 eggs 1 cup sugar 1/3 cup vegetable oil 1 teaspoon vanilla extract 1
tablespoon vodka (optional) 2 cups flour 2 teaspoons baking powder pinch of salt 3/4 cup white chocolate chips 3/4 cup sweetened
shredded coconut
Caramel 1 1/2 cups sugar (evaporated cane juice) 4
tablespoons corn syrup or agave nectar 6
tablespoons water 6
tablespoons Earth Balance natural shortening 6
tablespoons coconut milk 1 1/2 teaspoons vanilla extract 1 cup unsweetened
shredded coconut Small glass of water
1 1/2 cup Bob's Red Mill 1 to 1 Gluten Free Flour Blend 1/2 cup Bob's Red Mill Almond Flour 1/2 teaspoon baking powder ⅛ teaspoon salt 3/4 cup sugar 1 large egg 1 stick butter, melted 2
tablespoons fresh lemon juice Zest from one lemon Unsweetened
shredded coconut Jelly beans Peeps