Sentences with phrase «about coconut butter»

She just loved it, and after learning more about coconut butter, I made it a part of my second and now third born's menu of first food introductions.

But the tricky thing about coconut butter is how temperature - sensitive it is.

I have a quick question about coconut butter, coconut milk and other coconut products.

I won't get into too much detail about my coconut butter making experience but I will say that both my food processor and blender are absolute crap and I need to fork out the money to upgrade.

I've been hearing so much about this coconut butter.

I thought about a coconut butter - oil blend but I think that's a last resort as I wanted to continue with the challenge of making them oil / margarine - free.

I was worried about the coconut butter, but you're right!

I'm definitely curious about the coconut butter, enough to give it a try this weekend.

So you guys know I'm all about coconut butter (aka coconut manna).

I sure didn't know that about the coconut butter.

Not exact matches

about 5 clementines — divided 2/3 cup coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional

Place the almond milk, maple syrup, cashew butter, coconut oil, vanilla powder, apple puree and soaked chia and flax mix into a blender and blend until fully mixed (about a minute).

Pudding 4 1/2 cups macadamia nuts — preferably soaked and dehydrated 4 1/2 tablespoons coconut butter 6 grams or about 3/4 cup Irish moss — soaked in hot water for 10 or more minutes and drained 3/4 cup raw agave syrup or more if you like sweeter 1 1/4 cup sliced banana 2 1/4 cups coconut milk — see panna cotta recipe 3 teaspoons vanilla extract 1 1/2 vanilla bean — seeds matcha powder — to taste

1 tablespoon oil (butter / lard / coconut oil) 1 medium onion, finely chopped (I use a mini-prep food processor) 1 clove garlic, minced 1 pound ground beef or bison or lamb 1 1/2 teaspoons paprika 1 teaspoon cumin 3/4 teaspoon cinnamon 1/4 cup chopped kalamata olives (about 10 - 12) 1/4 cup golden raisins 1 teaspoon sea salt Scant 1/4 teaspoon black pepper 2 - 3 tablespoons chopped cilantro 1 teaspoon lemon zest

Plus there are so many different ways to go about making the blender base: nut butter, coconut, avocado, and this recipe is adding a low - fat option to that creamy dreamy list.

I bought a 5 - pound bag of organic unsweetened shredded coconut for $ 13 and made my own jar of coconut butter for about 60 cents!

Let's talk about this Coconut Almond Butter.

I have discovered if you put the coconut in your food processor and process it for about 8 minutes or so, it makes a wonderful creamy coconut butter.

When you talk about coconut fat you mean coconut oil / butter?

Sticking with substitutes for butter, let's talk about coconut oil.

Place about 1/3 cup of the batter into the waffle iron and sprinkle a bit of the remaining coconut sugar on top of the batter in the waffle iron (you may want to grease the iron with coconut oil or butter to keep sugar from sticking), then close the iron and cook according to your iron's directions.

I would recommend substituting a liquid oil (like almond or jojoba) for about half of the coconut or cocoa butter.

Lately Pierre has been lamenting AGAIN (see my posts on Moghlai Murgh, Beef Madras, Balti Butter Chicken, Prawns in coconut gravy & Grilled Broiled Prawns) about lack of haute Indian cuisine in Clermont - Ferrand (or more generally, France) and yearning for his luscious, lip smacking favourite restaurant, the Shahi Maharani in Singapore.

Form the coconut / sugar / butter mixture into small balls (about a tablespoon, but it doesn't really matter since these are no - bake!)

This time I switched out the butter for about half the amount of coconut oil and the coconut milk for unsweetened almond milk and ended up tasting basically the same!

What do you think about using coconut butter?

You can get about two grams of lauric acid from one tablespoon of dried coconut, coconut butter, and quality coconut milk (or homemade coconut milk) will contain about three and a half grams per two ounces.

After all, just about all of us put butter or coconut oil on the bread slice when we go to eat it.

I finished dinner off with some carrot cake pudding, about 1/8 cup with an extra spoonful of coconut butter.

I know you can sub cocoa butter for coconut oil but I'm not sure about the beeswax.

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.

But what about cookies full of chocolate chips, white chocolate chips, peanut butter chips, coconut, heath bits, tortilla chips, and pretzels?

I just love making whipped extra virgin coconut oil body butter — not just for myself, but family and friends are crazy about it, too.

In an effort to see if anyone could tell that these were indeed HEALTHIER cookies, I brought both a vegan batch (made with coconut oil and a flax egg) as well as a regular batch (made with butter and an egg) to a group of about 12 guys.

If you want to use coconut puree as a creamer you need to put the brewed coffee plus a teaspoon of coconut puree / coconut butter per 8 ounces of coffee in a high speed blender and process for about 30 seconds to emulsify the coconut butter.

I made these with raw cashews (added a dash of salt), cold butter instead of coconut oil (I cut this into the dry ingredients) and frozen blueberries (had to add about 10 minutes to the baking time).

I'm very excited about this recipe because I was given a jar of coconut butter and I haven't had any ideas of how to use it.

I've been reading a lot about the bulletproof process lately and the numerous health benefits of adding grass - fed butter and coconut oil to your morning cup of coffee.

Sophie's got vinyasa game for days, it's true, and we love learning new skills from our wellness friends, but truth be told, there's just one thing we're asking Sophie about all day long and it has everything to do with her superfood coconut butters.

(Butter will take 30 - 60 seconds, and coconut oil will take about 15 seconds.)

To read more about the show and some of the challenges click on this link: Food Network Blog Let's start baking... Toasted Coconut Key Lime Puffs Yields: 20 - 24 1.5 tbsp puffs For the Choux Ingredients: 1 cup water 1/2 cup unsalted butter 1 tsp sugar 1/2 tsp salt 1 cup all purpose flour, measured then sifted 1/2 tsp vanilla extract 4 eggs Equipment for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper Directions: 1.

-LSB-...] popped plain popcorn (about 1/2 cup unpopped) 1/2 cup (1 stick) butter (buy grass - fed butter here, how to make butter here) 1/2 cup coconut sugar (buy coconut or palm sugar here) 1/2 teaspoon good vanilla (buy extracts -LSB-...]

Well, to make that freezer more crammed than it already is, So Delicious Dairy Free kindly shipped us samples of three new coconut - based dairy - free ice cream flavors that we're nutso about — Chocolate Peanut Butter Swirl, Oregon Mixed Berry and Simple Strawberry.

3/4 cup heavy cream or coconut milk 1/2 cup light brown sugar, firmly packed 1/2 cup unsalted butter or dairy - free margarine 1 (3 1/2 - ounce) can flaked coconut, about 1 1/3 cups

I melted chocolate chips (a heaping 1/2 cup scoop; cut the sugar to about 1/3 cup) with 1 tablespoon of coconut oil (also all I had) and 1 tablespoon of butter for the cake.

Take about a tbsp full of the coconut butter mixture and place in each mini cupcake cavity.

In a large bowl, use an electric mixer on medium speed to beat the almond butter, coconut oil, both sugars and vanilla extract until fully combined, about 1 minute.

When I shared my Pumpkin Pie Chocolate Fat Bombs, many of my readers had questions about one of the ingredients: coconut butter.

Cow's milk would work just fine As for a topping, what about a little drizzle of honey, pure maple syrup, coconut butter, or fresh berry jam!

Place the shortening / butter, egg, coconut sugar, honey, egg and vanilla in the food processor for about 15 seconds or until smooth and fluffy.