Sentences with phrase «bit less coconut»

I've just added a chicken tikka masala recipe to my app and it has 13.3 g of carbs per serving (it's just a standard recipe from curryfrenzy.com), a bit of tweaking would probably lower carb levels (a bit less coconut cream, yoghurt and cream in the recipe).

Not exact matches

I haven't tried it myself but you could use a little bit of sunflower oil, just make sure to use less than stated for the coconut oil x

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My Gluten Free Healthy Hummingbird Cake, well, I'll be honest, to be completely perfect, it could probably use a little less banana, maybe a bit of coconut flour to absorb some of the moisture, and a little more time in the oven.

but hopefully someone else will benefit... I have had good luck in almost all cases replacing almond flour with: 1/2 tapioca flour (a bit more than half) 1/2 coconut flour (a bit less than half) 2 extra eggs per 1 cup of flour

I have an slightly altered version to use papaya as the bottom layer, will tweak it a bit more to add a little more honey and a little less coconut oil but it's still very nice!

I think coconut flour would be fine, however make sure you use about half of the amount, possibly even a bit less than half, since it's so dense and a little goes a long way!

I've been making them for a while, I recently started replacing the agave for raw coconut nectar, I use less than 1/2 a cup but a bit more than 1/4.

a little bit of sesame oil and coconut aminos, and you have have a delicious meal in less than 10 minutes.

There is cashew butter in the recipe, but, I think you can sub for more coconut oil and it will still work — just might be a bit less chewy.

If anyone is looking to do the same, I used buckwheat for the rye, and brown rice and coconut flours for the all - purpose / ww (not respectively — but still significantly less coconut than rice), and cut back a little bit on the flour and added about 2 T cornstarch.

Coconut flour can be a bit tricky to work with — it absorbs a lot of liquid, so you usually use a lot less coconut flour than you would other kinds of flours — but once you get the hang of it, the results can be very rewCoconut flour can be a bit tricky to work with — it absorbs a lot of liquid, so you usually use a lot less coconut flour than you would other kinds of flours — but once you get the hang of it, the results can be very rewcoconut flour than you would other kinds of flours — but once you get the hang of it, the results can be very rewarding.

You're exactly right about coconut flour — and because coconut flour can vary from brand to brand — the most important part of making any recipe is to use a bit less first, and add accordingly until the correct texture is achieved!

The coconut oil frosting ratio is a bit different (more oil, less pb), but I think of these as more of a treat and I usually eat them when I've already burned a bunch of calories during the day — to me they taste best with this ratio, but play around with it to fit your needs!

I changed his recipe a bit, adding less coconut flour, and adjusting a few other proportions.

1 1/2 cups well - mashed very ripe bananas (about 3 large) 1/2 cup nonfat yogurt — if using Greek yogurt, use a bit less and thin with milk 1 tsp baking soda 2 egg whites 2 tablespoons freshly squeezed orange juice 2/3 cup coconut sugar 1/4 cup organic high - oleic, expeller - pressed safflower oil 1 1/4 teaspoons vanilla 2 cups whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 2/3 cup chopped walnuts 1/3 cup chopped pecans

If you can find affordable unsweetened organic shredded coconut in bulk, it will cost a bit less than the cans.

Like coconut flour, I find garbanzo bean flour useful as a «lightening» flour to make nut flours a bit lighter and less dense.

Its consistency is a bit thinner than the canned light coconut milk called for in my avocado paletas and it has less fat.

Milk and citrus is always a weird thing at first, but using coconut milk — as opposed to dairy — makes it a bit less strange and ultimately delicious.

I have cut back a little on the coconut oil so they are a bit less «oily».

Perhaps next time I make it I'll cut back the cocoa and add a bit more coconut flour to make it a bit less rich — would that work?

I tweaked it a little bit, added a little more coconut milk and less water, cut back on the curry since I am not a huge curry fan.

Filed Under: 30 minutes or less, dairy free, gluten free, recipes, etc., snacks, vegan Tagged With: cacao, caramel, coconut, coconut butter, cookies, easy, energy bites, gluten free, hemp, matcha, pistachio, protein, snack, soy free, tahini, travel snacks, treat, vegan

Key Lime Coconut Energy Bites are made with five tasty ingredients and come together in less than 5 minutes!

I am substituting less vanilla extract for the coffee, and using dark 54 % and 60 % cacao chocolate to attempt to mask the coconut a bit =) It will be my first time using coconut flour; I will try to remember to let you know how the substitutions worked!

1/8 to 1/4 cup coconut milk or other non-dairy milk 1 cup cubed papaya 1/2 cup frozen cubed mango 1 large frozen banana (about 1 cup of frozen banana chunks) Optional: 1/2 cup frozen cubed pineapple (gives it more sweetness, but overpowers the papaya a bit — depends on your preference for papaya) Optional: Vodka or Rum — if adding, use less coconut milk as too much liquid will result in a smoothie rather than soft - serve

(I was disappointed with the smoothie because the coconut was a bit grainy; I'm curious if smoothies made with the coconut butter will be less grainy.)

I also used coconut oil instead of vegetable oil, and used a little bit more sugar and slightly less maple syrup.

One large head of organic cauliflower, washed and cut into bite - sized florets One pound or more of small red potatoes, skin on — washed and quartered Spray coconut or olive oil Salt Olive oil 1 inch piece of fresh ginger, peeled and then grated 1 tablespoon of ground cumin 1/2 teaspoon of ground turmeric powder 1/4 teaspoon or less of ground cayenne 1/4 teaspoon of salt 1/4 cup of water Handful of fresh cilantro leaves — washed and stems removed

2 flax / chia eggs (2 tbl flax or flax / chia blend mixed with 5 tbl water — mixed and let sit for 5 minutes to thicken) 4 ripe bananas 2 teaspoons of baking soda Scant 1/4 cup of brown sugar 1/4 cup of maple syrup (I used a bit less than a full 1/4 c) 1/2 teaspoon ground cinnamon 1/2 teaspoon of salt 1 teaspoon of vanilla extract 1/4 cup of melted coconut oil (I used Nutiva) 1 cup of gluten free flour (I used Bob's Redmill 1 to 1) 1/2 cup of almond meal (see notes) 1/2 cup of rolled oats Walnuts, chopped 1/4 cup of dark vegan chocolate chips

I find that a bit more or less coconut flour makes a significant difference to the finished product.

To make it a bit thicker you can add more zucchini next time, less broth, or coconut cream instead of coconut milk.

I also used coconut palm sugar instead of brown or white sugar and a bit less.

Like coconut flour, I find garbanzo bean flour useful as a «lightening» flour to make nut flours a bit lighter and less dense.

My cookies probably would have been a little bit chewier and flattened just a little bit LESS if I had been able to use shortening, but honestly, I thought the coconut oil worked just fine.

I used about 5 tbsp of butter instead of coconut oil (it's what was left from something else, I wanted a bit less fat and I don't care for the taste of coconut oil — wish I did).

It uses much less sugar than the original — a little bit of maple syrup and coconut sugar is all you need to get it perfectly sweet.

If you can find affordable unsweetened organic shredded coconut in bulk, it will cost a bit less than the cans.