Sentences with phrase «because of the coconut oil»

Can I store it in the fridge or will it go hard because of the coconut oil?

It is still really high in fat because of the coconut oil and coconut milk so this will be a «treat» recipe for me but I'll give it a try

Because of the coconut oil, these will melt if not kept in the fridge or freezer.

If you leave the chocolate at room temperature too long it will become slightly soft because of the coconut oil.

It is grainular probably because of coconut oil.

That homemade deodorant recipe that you linked has given so many people I know a yeast infection, not because of the coconut oil, but because of the corn starch.

Because of the coconut oil, energy bites kept in the fridge will have a creamier texture.

Because of the coconut oil, these will melt if not kept in the fridge or freezer.

Your dog won't ache when they play because their joins will be improving all because of coconut oil.

Not exact matches

At the moment I am using an old coconut oil jar, but it shouldn't matter too much how big your jar is because the quantity of oats will still be the same x

I used coconut oil instead of almond butter because it «s difficult to get here in Norway.

I have a serious allergy to coconut oil (heart palpitations and everything) but it can be hard to swap out because of its unique semi solid qualities.

The reason that the oil to berry ratio is so high is because I came up with this recipe for the sole purpose of getting more coconut oil into our diet.

Hi Nataly, Actually, I make some changes to recipe I added only 1 tbs of maple syrup, 1 tbs Greek yogurt, 1/8 coconut oil, 1 tbs of almond milk Why I did it??? Because, I think that the 2tbs of syrup is too much, and I thought to remplace the other tbs with the Greek yogurt, then I thought how this mug doesn't attach to the container, so I added a little coconut oil, in the end I saw that the mix is a little hard so I added the milk.

If you look at the post again, you'll see that I use refined coconut oil because I don't care for the strong taste of virgin coconut oil when not countered with an equally strong flavor like chocolate.

Meanwhile... Make the crust: — Mix together almond and cashew meal (or whatever you have) with a mix of honey and coconut oil (or you can just do one or the other or butter — I like the mix because then it's sweet but not too sweet) until it is a sticky dough consistency — Press into the pie pan and chill until you're ready for it — Pour in the hot blueberry mixture — stir in some fresh blueberries for fun!

Because almond milk is a fairly thin liquid, a spoonful of melted coconut oil and flax seeds pumps up the volume with some healthy fats and richness.

Because of your great participation, they are now offering to give away 1 gallon of their top - of - the - line Gold Label Virgin Coconut Oil to one reader!

I just bought a jar of unrefined extra virgin, cold pressed, coconut oil, although I am a little bit scared of eating it because I have read A LOT of comments saying Coconut oil gives them acne breakouts, what shoulcoconut oil, although I am a little bit scared of eating it because I have read A LOT of comments saying Coconut oil gives them acne breakouts, what shoulCoconut oil gives them acne breakouts, what should I do?

I like the Tropical Traditions teeth cleaner, which only contains: purified water, organic virgin coconut oil, baking soda, xanthum gum, wildcrafted myrrh powder, stevia, and organic essential oils of cinnamon and clove, if you get the cinnamon flavor, as I do because I take homeopathics so need to avoid mint (which is surprisingly difficult to do).

I've read of a few individuals who have heart palpitations after eating coconut oil (perhaps because coconut oil can boost thyroid productions, which can raise your heart rate).

I subbed in grapeseed oil for the coconut oil, and used ground chia seed instead of the flax, because they are what I had on hand, and it is wonderful.

Hm, you can leave it out all together, and just try to use as little liquid as possible for the rest of the filling so it stays thick (because that is the purpose of the coconut oil).

I almost always make my granola with coconut oil but this photographed batch was actually made with melted butter... because I discovered too late that I was out of coconut oil.

So I went to my kitchen to make this bread (again because I LOVE it) and thought I had run out of coconut oil.

Because the coconut oil is completely void of sugar and other carbs, you will starve candida.

I use coconut oil with chocolate instead of butter on purpose because it's just so tasty!

(For reference, I used Bob's Red Mill Gluten - free Flour instead of Debbie's flour mixture [only because I had some on hand], and Earth Balance Soy - free Butter in place of sunflower butter, honey instead of coconut nectar, and olive oil in place of coconut oil.

Butter is a big part of this cake, and because I don't have a ton of experience baking with coconut oil, I don't feel comfortable advising it — or, for that matter, advising against it.

This is a serious problem, because I'm a big fan of convenience, and wrestling with a jar of coconut oil isn't exactly my cup of tea in the wee hours of the morning.

Mine is mostly coconut oil and a small amount of vitamin e, no essential oils only because i didn't have any.

While I do use virgin coconut oil in some of my recipes, I like using refined coconut here because refined coconut oil does not taste like coconut, and I worried that coconut flavor would overwhelm the chocolate flavor.

I use Wilderness Family Naturals, because I prefer refined coconut oil and their refining process is one of the best.

I do not have overly dry skin, but am going to make this recipe, because I know the benefits of coconut oil.

Because the coconut oil gets aerated in the whipping process, the tiny pockets of air prevent it from becoming completely solid again.

Because it is the «whole» food, pureed coconut has a number of different health - promoting advantages over coconut oil, including phytonutrients and fiber.

We tend to eat more coconut oil when it's refined and flavorless, because it's so much easier to blend into any kind of dish.

-LSB-...] I used expeller - pressed coconut oil for this recipe because I'm not a fan of coconut - flavored potato chips!

I don't know why, but Dominicans don't like the smell of coconut (maybe because there are a lot around here) but I don't care what they say, I'll continue rubbing myself with this precious oil for the sake of my health.

I have to say that the idea of using coconut oil on my face really freaks me out because I tend to have oily skin.

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

I use unsweetened original almond milk, solid coconut oil, and have even used 1/2 baking soda 1/2 baking powder because I didn't have a whole tablespoon of baking powder at the time - still turn out great!

I have been avoiding coconut oil because of the taste.

I didn't add the cocoa nibbs because I didn't have any, and I also used coconut oil instead of butter.

I agree, I do not use unrefined coconut oil very often because I just don't care for the taste of it in combination with other foods.

Because it consists primarily of short and medium chain fatty acids, coconut oil is also absorbed easily through the skin and provides moisture without leaving your skin feeling greasy.

Coconut oil is supposed to be easiest to digest because it is mostly medium chain fatty acids, but I know of some people who still have problems with it in the beginning.

The last Nutiva coconut oil product I used, which I am now out of, melted at over 76 degrees which was great for medicinal use, because it also re-solidified, or became gel like anyway, back again at less than 76 degrees.

But because unrefined oil actually smells and tastes a bit of coconut, two of my family members would not be very excited about those chocolates.

I did make a few substitutions though, because I lacked some ingredients: half & half for milk, powdered swerve for sugar and butter for coconut oil, and ended up having to add another tablespoon of coconut flour, and they turned out perfectly fluffy and delicious.