Sauté onions in melted 1
tbsp coconut oil in a heated pan for about 5 minutes.
Heat 1
Tbsp coconut oil in a large skillet over medium - high heat.
Heat 1
Tbsp coconut oil in a large skillet over medium heat; add chopped onion and a pinch of sea salt, sauté until soft and translucent.
I used stevia and 1
Tbsp coconut oil in place of honey.
Heat 2
tbsp coconut oil in a cast - iron skillet over med - high heat.
Heat 2
tbsp coconut oil in a sauté pan over med - low heat.
Heat 1
tbsp coconut oil in the non-stick frypan till hot and shimmering.
Sauté onions in melted 1
tbsp coconut oil in a heated pan for about 5 minutes.
Heat 1
Tbsp coconut oil in a pan over medium heat.
or indulging in a fancy olive oil), so I figured if I do 3
Tbsp coconut oil in frosting in the morning, I'll probably end up with about 4 by the end of the day.
Heat 1/2
tbsp coconut oil in sauce pot on medium heat on the stove.
Heat the skillet with 1
Tbsp coconut oil in medium heat.
Not exact matches
Pastry 3/4 cup / 100 g oat flour (or 1 cup / 100 g rolled oats mixed into flour
in a food processor) 1/3 cup / 50 g rice flour 1/2 cup / 50 g almond flour 2
tbsp potato starch or arrowroot 1/2 tsp sea salt 90 g / 3 oz chilled butter or solid
coconut oil, cut into dices 3 - 4
tbsp ice - cold water
3
tbsp extra virgin
coconut oil 4 garlic cloves, finely chopped 1 inch (2, 1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2 tsp dried chili flakes 2 tsp turmeric 1 tsp mustard seeds, ground
in a mortar 1 medium size aubergine / eggplant, cut
in wedges 2 small apples, cut
in small dices 1 cup (240 ml) water 1
tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml)
coconut milk 3 cups (300 g) brussels sprouts, cut
in halves 1 - 2 tsp sea salt
2 cups dried mung beans, soaked
in water for 8 - 12 hours 1
tbsp coconut oil, ghee or olive
oil 1 onion, finely chopped 4 garlic cloves, finely chopped 1 tsp ground cumin 400 g frozen spinach, thawed 6 cups water 1 tsp sea salt 1 x 400 ml can full fat
coconut milk
1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours
in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated
coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked
in 1/4 cup filtered water for 15 minutes 2
tbsp melted extra virgin
coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon
Make the dipping mixture by combining the 3 oz of chocolate and 2
tbsp of
coconut oil in a small pot.
1
tbsp coconut oil 2 shallots, chopped 1.5 cups chicken broth 1.5 cups beef broth 3 cups water, more if needed 2» galangal or ginger, peeled, sliced and crushed, wrapped
in cheesecloth or put
in a tea ball 1 lb carrots, coarsely chopped 1 lb tomatoes, coarsely chopped 1 lb spinach, washed and coarsely chopped 2 tsp fish sauce salt and white pepper to taste
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
In a large frying pan over medium heat, add 1
tbsp olive
oil or
coconut oil.
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.
Combine the
coconut flour, 1
tbsp of the
coconut oil, maple syrup,
coconut milk, and vanilla bean
in a food processor.
Add
in the reserved 1
Tbsp of flax meal, chickpeas, tahini, lemon juice, olive
oil,
coconut sugar, garlic, red pepper flakes, salt and herbs (if using).
Next time, I may reduce the honey back down and up the
coconut oil a
tbsp or throw
in some
coconut milk.
Coconut Granola Recipe Save Print Ingredients 6 tbsp melted coconut oil (scoop it when solid and melt it in the microwave) 4 cups of old fashioned style oats 3 tbsp flax... [Read m
Coconut Granola Recipe Save Print Ingredients 6
tbsp melted
coconut oil (scoop it when solid and melt it in the microwave) 4 cups of old fashioned style oats 3 tbsp flax... [Read m
coconut oil (scoop it when solid and melt it
in the microwave) 4 cups of old fashioned style oats 3
tbsp flax... [Read more...]
Heat a frying pan over medium to high heat and melt 1
tbsp of
coconut oil in the pan.
When you're ready to cook the tempeh, warm 1 - 2
tbsp of vegetable
oil (or peanut or
coconut)
in a saute pan over medium heat.
In a small bowl mix 1/2 cup Viva Naturals Organic Cacao Powder, 1/2 cup agave or maple syrup, 2
tbsp Viva Naturals Organic
Coconut Oil (melted) and stir until well incorporated.
2 large sweet potatoes 1/2 cup dates soaked
in hot water 1/2 banana 2
tbsp maple syrup 1/2 cup pea protein Pow powder 1/2 cup oat flour 4
tbsp raw cacao powder Almond milk 1/2 -1 cup 2
tbsp coconut oil Icing: 1/2 cup dates, 1banana, dash of almond milk
oil 1 bundle callaloo bush, washed & chopped (spinach as substitute) 2 cups
coconut milk 6 medium ochroes (this is how we spell it), chopped 2 clean crabs cut
in halves (or salt pork) 1/2 cup finely chopped pimento 1/2 cup finely chopped carrots 1
tbsp.
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)
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!
Serves: 2 - 3 Preparation Time: 15 minutes Cooking Time: 15 - 20 minutes Ingredients: For the aubergine and cauliflower curry: 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...
Drizzle about 1
tbsp olive or
coconut oil in the pot and heat over medium heat for a couple of minutes until the
oil is hot.
Meanwhile melt 2
tbsp of
coconut oil on the hob or
in a microwave until melted.
I'm wondering, what is the purpose of the 3
tbsp of
coconut oil in this recipe.
Once the batter has been left to do its thing for 10 mins, heat a
tbsp or so of
coconut oil in a nonstick pan and spoon a couple of
tbsp of pancake mixture into the pan.
1 cup / 240 ml raw chickpeas / garbanzo beans 1 cup / 240 ml raw wheat berries, preferably freekeh (green wheat berries, buy
in middle eastern store) or use kamut, spelt berries or barley 2 aubergines / eggplants 2
tbsp cold - pressed olive
oil or
coconut oil 1 tsp cumin seeds 1 tsp ground sumac (buy
in middle eastern store) 4 tomatoes 1 handful fresh flat - leaf parsley 2
tbsp cold - pressed olive
oil 1/2 lemon, juice 2 - 3
tbsp Za'atar spice blend (recipe below) 1/2 cup (150 g) goat's cheese, crumbled
Crust: 1/2 cup gluten - free oats, ground
in food processor 1/2 cup almond meal (or almond slices ground
in food processor) 4
Tbsp coconut oil or butter, melted 2
Tbsp erythritol, xylitol or other low - GI sweetener
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
Put
in a food processor or blender with cheese, egg, salt, one
tbsp coconut oil and pepper.
I'd make these again but probably would only need a
tbsp or two of
coconut oil in the base.
-- 1 cup GF oats — 2 cups nuts — almond, hazelnut, pecans — or a mix of all three — 1 cup extra — dried fruit,
coconut flakes, pumpkin seeds (stir these
in at the end)-- 2 tsp spices — cinnamon, nutmeg, ginger — or a mix — 4
tbsp coconut oil — 2
tbsp sweetener — honey, maple, date nectar
In another pan heat 1 tbsp of coconut oil and mix in the flour to make a slurr
In another pan heat 1
tbsp of
coconut oil and mix
in the flour to make a slurr
in the flour to make a slurry.
For the cupcakes: 1 1/2 c
coconut milk 1/3 c canola
oil 3/4 c sugar 1 tsp vanilla extract 1 tsp almond extract 4 oz semi-sweet baking chocolate, melted 1/8 c tapioca starch 2
tbsp ground flax seed 1/4 c cocoa powder 1/2 c rice flour 1/2 c quinoa flour (I milled regular quinoa
in my coffee grinder) 1/4 c millet flour (I milled whole millet kernels
in my coffee grinder) 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 tsp cinnamon 1/2 tsp cayenne pepper
If you are sensitive to eggs than I would recommend adding
in 2 additional
tbsps of butter / ghee or
coconut oil.
I made these at our Thanksgiving party and made some variations: I put
in 2 egg whites, used 1/4 cup
coconut oil and only 3
TBSP of agave, I also added an extra
TBSP of vanilla:)
To make the mojito marinade, combine 2
tbsp coconut oil, 1/4 cup
coconut rum, mint, cilantro, garlic, lime juice and zest
in a small bowl.
12 medium scallops 6 slices of sugar - free, nitrate - free bacon, cut
in half 3
tbsp of melted
coconut oil, butter or ghee 1
tbsp of fresh minced garlic 1 tsp of Dijon mustard 1/2 tsp of smoked paprika Salt and pepper to taste
In a skillet heated to medium high, melt 2
tbsp coconut oil.