Our premier product is the Original Tea Tree Oil line, which uses only premium - grade Melaleuca alternifolia oil and natural botanicals such
as coconut extract, wheat germ oil, and A, C and E vitamins to ensure consistent and beautiful results.
Not exact matches
1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such
as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml
coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon vanilla
extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of water) 1/3 cup of nut butter (I used creamy cashew) 2 tablespoons of
coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla
extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips
as well
I have expeller press and I am
extracting the oil from seeds, nuts and
coconut meat
as well.
1 1/2 cups all - purpose gluten - free flour 1 tablespoon baking powder 1/2 cup raw cane or
coconut palm sugar 1/2 cup powdered stevia (or same
as above) 1/4 teaspoon fine sea salt 3/4 cup unsweetened apple sauce 1/2 cup hot water 1/2 cup
coconut oil, melted 1 tablespoon pure vanilla
extract dark chocolate chips for the eyes (optional)
A classic simple syrup recipe + flavoring... it could be fun to experiment with other
extracts,
as well (
coconut, almond, etc).
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
I tried this a few minutes ago with my kids,
as soon
as we put the vanilla
extract and salt in it went lumpy and the
coconut oil separated out.
Add
coconut oil, nut butter, maple syrup and vanilla
extract to the food processor and pulse until well combined, scraping down sides
as needed.
When choosing
coconut milk for this latte, I use a canned
coconut milk that only has
coconut extract and water
as the ingredients.
Of course
coconut adds a different flavour and it might compete with the mint and give you a
coconut - mint flavour — if you don't like this combination
as much, I would replace the mint
extract with vanilla
extract and have something that is more of a
coconut patty!
1 cup almond flour 2 tablespoons
coconut oil pinch of sea salt or himalayan pink salt 1/4 cup agave nectar or other liquid sweetener such
as raw honey (not vegan) OR for zero calorie sweetener, use 3 drops of liquid Stevia + 3 - 4 tablespoon non-dairy milk 1/2 tablespoon natural peppermint
extract
I made David Lebovitz» frangipane tart last night and had a couple ounces of almond paste left over, so I'm using your rice pudding recipes
as the framework for mine: in the simmering pot, there's now brown jasmine rice, two bay leaves, a pinch of ground cardamom, tangerine zest, Meyer lemon zest (they're in season now, Deb, in case you might want a reminder), three whole cloves, the almond paste (in place of the sugar and almond
extract), some unsweetened, shredded
coconut, and a big pinch of salt.
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!
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!
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!
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!
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!!!
Sodium hydroxide may be used
as a preservative while chemical solvents may be used to
extract the most oil
as possible from the
coconut meat.
1 3/4 cup of white spelt flavour (this is my favourite flour to make waffles with
as they turn out really fluffy) 1 1/4 cup of creamy almond milk 1 teaspoon of apple cider vinegar 2 tablespoons of melted
coconut oil 3 tablespoons of maple syrup 1 tablespoon of One Earth Vanilla Villa blend — if you can't find it add 1 teaspoon of vanilla powder or
extract 1 teaspoon of baking powder a pinch of pink Himalayan salt or sea salt
4 cups old - fashioned oats 1/2 cup chopped pecans 3/4 cup shredded
coconut such as Durkee Flaked Coconut 1/4 cup packed light brown sugar 2 tablespoons vegetable oil 1/4 cup honey 3 tablespoons pure maple syrup 1 1/2 teaspoons pumpkin pie spice 1 1/2 teaspoons pure vanilla extract 1/2 cup raisins 1/2 cup dried cran
coconut such
as Durkee Flaked
Coconut 1/4 cup packed light brown sugar 2 tablespoons vegetable oil 1/4 cup honey 3 tablespoons pure maple syrup 1 1/2 teaspoons pumpkin pie spice 1 1/2 teaspoons pure vanilla extract 1/2 cup raisins 1/2 cup dried cran
Coconut 1/4 cup packed light brown sugar 2 tablespoons vegetable oil 1/4 cup honey 3 tablespoons pure maple syrup 1 1/2 teaspoons pumpkin pie spice 1 1/2 teaspoons pure vanilla
extract 1/2 cup raisins 1/2 cup dried cranberries
Coconut is (in moderation), but
as soon
as you
extract the oil and leave behind all of the goodness, it can become a threat to your arteries, increase your risk for diabetes, and even acne!
1 packet of protein powder (vanilla) or 1 scoop if you have a larger container 3 tbl of
coconut flour, sifted 1/4 tsp of salt 2 tbl nut butter (I used almond, creamy) 1 tbl maple syrup 1 tsp vanilla
extract 2 - 3 tbl of nut based milk,
as needed
* 1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla
extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped if large (try an equal mix of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked
coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such
as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
The «wet - milling» process of producing virgin
coconut oil,
as explained above,
extracts the
coconut oil from a wet emulsion, or «
coconut milk».
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.
The bake temp / time is 375 for 20 minutes, and the ingredients are
as follows: 1 c. applesauce 1/2 c. oat flour 1/3 c. cocoa powder 6 T.
coconut sugar 2 t. baking powder 1/2 t. baking soda 1/2 t. sea salt dash cinnamon 1/8 t. powdered stevia
extract (or 2 more T.
coconut sugar) 1 t. vanilla 1/4 c. chocolate chips or chopped dark chocolate
Raw Chocolate Chunk Cheesecake with Peanut Butter and
Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the
Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted
coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the
coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla
extract) Water,
as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the fridge.
Instead of stevia you may want to use another natural sweetener such
as Coconut Nectar, Grade B maple Syrup, Luo Han
Extract (Monk Fruit), Raw Honey, Yacon Syrup.
1 1/2 cups (375 ml) milk alternate, such
as almond, cashew or
coconut milk 6 strawberries 2 or 3 Tbsp maple syrup or other liquid sweetener 1/2 tsp vanilla
extract 6 Tbsp chia seeds Extra fruits for topping (optional)
I used a blend of
coconut and buckwheat flours, added in chopped dates, extra carrots, extra extra pecans and a little extra maple syrup, milk and vanilla
extract (
as the batter became a bit too sticky to work with).
There is NO industry standard for Extra Virgin
Coconut Oil
as there is for Virgin and Extra Virgin Olive Oil because there is no such thing
as repeated pressings to
extract the oil.
Coconut oil is just the oil extracted from the coconut where as coconut butter is the whole coconut ground up into a
Coconut oil is just the oil
extracted from the
coconut where as coconut butter is the whole coconut ground up into a
coconut where
as coconut butter is the whole coconut ground up into a
coconut butter is the whole
coconut ground up into a
coconut ground up into a butter.
1/2 cup (2.75 ounces / 80 grams) sweet rice flour (mochiko) 1/2 cup (2.5 ounces / 70 grams) buckwheat flour 1/2 cup (1.75 ounces / 50 grams) old - fashioned rolled oats, plus an extra handful for the tops 1/2 cup (1.5 ounces / 40 grams) quick (baby) oats 1 teaspoon baking soda 1/2 teaspoon fine sea salt (or 1/4 teaspoon if your almond butter is salted) 1 cup (8 ounces / 225 grams) smooth, unsalted almond butter 3/4 cup plus 2 tablespoons (8.5 ounces / 240 grams) maple syrup 6 tablespoons (2.5 ounces / 70 grams) melted but cool
coconut oil 1 teaspoon vanilla
extract 1 1/2 cups (8 ounces / 225 grams) coarsely chopped bittersweet chocolate (preferably 65 - 70 % cacao mass), plus some extra chunks for the tops flaky salt such
as Maldon, for the tops (optional)
1st batch was
as written but with
coconut oil, egg and honey, 2nd was
coconut oil and maple syrup, 3rd was
coconut oil, egg, lemon and lemon zest and 4th was
coconut oil, egg and vanilla
extract.
The almond flavor comes from almond
extract as well
as almond flour, and the
coconut flavor comes from
coconut butter and shredded unsweetened
coconut.
Today, I used dried
coconut flakes, sliced raw almonds, oats, and sesame seeds
as the base, with cinnamon and cardamom for spice, and a mixture of honey,
coconut oil, and vanilla
extract to coat.
Cookies: 2 cups shredded
coconut 6 tablespoons
coconut flour 1/4 cup + 2 tablespoons maple syrup or agave 1 teaspoon vanilla
extract or ground vanilla beans 4 tablespoons melted
coconut oil Maple Cinnamon Icing: 1/4 cup packed dates 2 tablespoons maple syrup 1/2 teaspoon cinnamon 2 teaspoons
coconut oil water to thin,
as needed nuts, to taste, for topping
coconut and lime... Subbing out
extracts and spices is something i enjoy doing with recipes once i've made them *
as is * a few times.
Ingredients: 2 1/4 cup (s) all - purpose flour 1/2 cup (s) sugar, divided 2 tablespoon (s) sugar 1/4 teaspoon (s) salt 1 cup (s) unsalted butter 3 tablespoon (s)(add more
as needed) ice water 2 cup (s) heavy cream 1 cup (s) shredded
coconut 6 large egg yolks 1/2 teaspoon (s) lemon zest 1 teaspoon (s) pure vanilla
extract
1 Tbsp
coconut flour (
as a thickener) 1/2 tsp vanilla
extract 1/2 tsp vanilla liquid stevia (you can use another sweetener... add to taste.
1 Cup
Coconut Butter 1/2 Cup Pastured Butter 1/4 Teaspoon Liquid Stevia (I will be trying other sweeteners
as well and updating this recipe
as I go) 5 Tablespoons Raw Cacao 1 Teaspoon Vanilla
Extract
I also added an egg,
as well
as a little extra honey, and some pure almond oil /
extract, then a bit of
coconut flour to keep the consistency right.
I made this tender white cake today, and
as you recommended to put the dry
coconut milk powder in hot water, and added the
coconut extract and it turned out to be the best
coconut cake I ever ate!
Whisk together the
coconut milk,
coconut extract and confectioner's sugar until smooth, adding more sugar
as needed to thicken the glaze (or more milk if you want to thin it out).
I substituted
coconut mik for the water,
coconut sugar
as the sweetner, blended the pistachios (oops) and used carmel
extract instead of almond
extract.
Every morning it is one or the other and sometimes
as a snack with almond
extract, almonds and
coconut.
for the ganache 2 13.5 oz cans unsweetened full fat
coconut milk 1/4 cup maple syrup 5 tablespoons agar flakes pinch sea salt 3 1/2 oz white chocolate, I used this brand (you can use dark chocolate
as per original version) 1/2 cup freshly squeezed orange juice 4 teaspoons vanilla
extract
Milk Chocolate, Sugar, Corn Syrup, Cashews, Malted Milk Crunch (
Extract of Wheat Flour and Malt Barley, Milk, Salt, Sodium Bicarbonate), Partially Hydrogenated Palm Kernel Oil and
Coconut Oil, Cocoa Powder, Whey Powder, Nonfat Milk, Soy Lecethin
as an Emulsifier, Vanillin (An Artificial Flavor), Sorbitol, Gelatin, Glycerin, Salt, Artificial Flavor (Milk Chocolate contains: Sugar, Cocoa Butter, Chocolate Liquor, Milk Powder, Soy Lecethin, Natural Vanilla and Artificial Flavors)
Mechanically
extracted coconut pulp was also approved by the FDA
as an animal feed and listed in the AAFCO (Association of American Feed Control Officials, Official Publication)
as early
as 1955.
INGREDIENTS for the panna cotta: 4 cups of rhubarb (5 - 8 stalks depending on how big they are), green tops discarded, red - ish parts diced 1/2 cup of granulated
coconut sugar (maple syrup works
as well if you prefer) 1/4 teaspoon of sea salt 1 vanilla bean, scraped (or 1 tablespoon of vanilla
extract) 14oz can of full fat
coconut milk 2 tablespoons of agar flakes for the strawberry
coconut crunch: 3/4 cup of frozen strawberries 1 teaspoon of vanilla 1/4 teaspoon of sea salt 2 tablespoons of maple syrup 2 tablespoons of brown rice syrup 1 cup of thick
coconut flakes 1/2 cup of rolled oats garnish: several mint leaves (chopped or whole)
This seasonal recipe blends therapeutic levels of organic cinnamon and clove
extracts using the wildly popular 100 % Raw & Organic
Coconut Water
as a base.
Is this the same thing
as coconut butter, only without the salt and vanilla
extract in your recipe?
Anyway I think it tastes great, plus once you have the little bottle of
extract,
as long
as you have milk in the fridge you always have «
coconut milk» on hand.