1/3
c coconut oil for the butter, 1 / 2 c organic coconut palm sugar for the 1c sugar.I also used 4 very ripe bananas.I also added some fresh blueberries.I'll let you know later how this works out.
Not exact matches
I like it best with
butter, milk and eggs but I have at times substituted: 2 cups almond milk with a tbsp of vinegar
for the buttermilk Flax Meal with water
for the eggs 1/2
C Coconut Oil + 1/2
C Vegetable Shortening
for the
butter.
Ingredients 1 cup of cocoa powder 1.5 cups of unrefined sugar (
coconut sugar or maple sugar seem to work best) 8 eggs 1/2
c butter (or
coconut oil for paleo) 2 tsp vanilla 1/2 tsp salt
1
c pitted dates 1
c raw almonds, soaked overnight 1
c coconut butter (I used this to avoid labor) or fresh
coconut flesh 1/2
c fresh ginger, chopped 1 tsp Himalayan pink salt or other flaky salt, plus more
for garnish 1
c freshly squeezed lemon juice (I used meyer lemons) 1/4
c lemon zest 1/2
c coconut oil
3/4 cup white whole - wheat flour 1/2 cup all - purpose flour 2 large eggs 3/4 cup granulated sugar 1/2 cup
coconut oil (or
butter) 1 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 teaspoons vanilla extract 1/2 cup low fat milk 12 medium strawberries, plus a few more
for garnish 2 tablespoons icing sugar Preheat oven to 180 °
c and place 12 cupcake cases into a tray.
1
c almond flour 1/2
c ground flax seeds (preferably soaked and sprouted) 2 egg whites 1/2 tsp salt
butter or
coconut oil for greasing
1
C almond flour 2 eggs 1/4
C water 1 Tbsp honey 1 tsp vanilla extract pinch of cinnamon and salt
coconut oil,
butter, or ghee
for cooking
For the Cinnamon Icing 1/4
c coconut butter (where to find
coconut butter) 1/4
c coconut oil (where to find
coconut oil) 1/4
c raw honey (where to find raw honey) 1 t cinnamon