I used vanilla but will by
coconut extract for next time.
Perhaps a little
coconut extract for some extra flavor?
And finally, a little
coconut extract for even more deliciousness.
Not exact matches
REBBL, an acronym
for roots,
extracts, bark, berries and leaves, makes organic
coconut milk - based beverages that exploit the benefits of adaptogenic herbs like ashawagahnda, ginseng, maca and turmeric.
Pecans (
for some extra crunch) Lemon juice & zest (to balance the fruit) Vanilla
extract Shredded
coconut
Yogurt Cream 1 cup macadamia nuts - soaked overnight 1 cup cashews — soaked overnight 2 tablespoons light agave syrup 1/2 cup water 2 tablespoons vanilla
extract 2 tablespoons raw honey zest of 2 lemons 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus 1 cup
coconut oil 2 tablespoons sunflower lecithin (optional)-- really good
for you
4 cups Oat Flour 1 cup Maple Syrup Powder 1/2 teaspoon Sea Salt 1/2 cup
Coconut Oil 1/2 cup Date Paste 2 tablespoons Vanilla
Extract 3 tablespoons Filtered Water 1 1/2 cup Raisins (plumped in warm water
for 30 minutes and drained)
1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked
for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons
coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla
extract pinch of salt 1.
Rose and Lavender Parfait 6.5 oz (about1 1/2 cups) meat of young Thai
coconut 1 1/4 cup
coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water
for at least 10 minutes 1/4 cup cashews — soaked
for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener of choice 1 teaspoon vanilla
extract 1/2 tablespoon freshly squeezed lemon juice pinch of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3 cup
coconut oil — melted
8 fresh poblano chiles, seeded, de-veined, roasted, and peeled 1 quart water 3 cups sugar 1 teaspoon vanilla
extract 1 quart water 3 cups sugar 1 teaspoon vanilla
extract 2 cups freshly grated
coconut 6 medium dried apricots, cut into thin strips
for garnish
Crust 1 cup almonds — soaked overnight 1/2 cup cashews — soaked
for 4 hours 1/4 cup
coconut flakes 1/2 cup soft dates — pitted, more if needed 1 teaspoon vanilla
extract pinch of sea salt
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 hass avocado 3/4 cup unsweetened applesauce 3/4 cup maple syrup 1 tsp vanilla
extract 4 large eggs 1/2 cup
coconut flour 1/2 cup unsweetened cocoa powder 1/4 tsp sea salt 2 tsp baking soda Baked
for 35 mins
3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin
coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less
for less sweetness, of course) 1 teaspoon (5 ml) vanilla
extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet
For the cake: 4 tbsp all purpose flour 1/4 tsp baking powder 2 tbsp sugar 2 tbsp milk or cream 1/2 tbsp
coconut oil 2 tbsp pure pumpkin puree 1/4 tsp vanilla
extract 1 / 4 tsp pumpkin pie spice
The recipe calls
for unsweetened non-dairy milk, like almond, hazelnut or
coconut, a chai tea bag, frozen banana, dates, nut or seed butter, protein powder, pure vanilla
extract and a pinch of salt.
3 cups cashews, soaked
for 1 hour 3/4 cups
coconut oil, melted fresh squeezed lemon juice of 1 lemon 1/2 cup agave nectar (or raw honey if not strict vegan) 1 tablespoon pure vanilla
extract 1/4 cup filtered water
for the cake: ○ 3/4 cup brown rice flour ○ 1/4 cup hazelnut meal (ground from whole toasted and shelled hazelnuts) ○ 2 tbsp arrowroot powder ○ 1/4 tsp salt ○ 1 1/2 tsp baking powder ○ 3/4 cup granulated sugar ○ 1/4 cup
coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1 tsp vanilla
extract ○ 1/2 cup unsweetened almond milk ○ * 1 cup fresh blackberries *
I always flip over packaging and check out the ingredients list of anything I buy and I was seriously impressed with these - just live
coconut milk, dairy - free cultures and some starch
for thickening, and the compote is only sweetened with fruit - a little grape
extract.
pure vanilla
extract 1 cup mashed ripe banana (about 2 large bananas) 1/4 -1 / 2 cup unsweetened shredded
coconut + extra
for topping (If you use sweetened
coconut you could reduce the sugar further)
for the cookies 8 tbsp (115g) unsalted butter, room temperature 1/2 cup (100g) white granulated sugar 3 tbsp (55g) golden syrup, I used Lyle's 1/2 tsp baking soda 1/4 tsp kosher salt 1/4 tsp
coconut extract (optional but enhances that oreo flavor!)
For the chocolate sauce 2 tablespoons
coconut oil, softened 2 tablespoons honey 3 tablespoons Navitas Organics Organic Cacao Powder 1 teaspoon vanilla
extract 1/2 teaspoon sea salt
It's the fat
extracted from
coconut meat (unsweetened
coconut flakes here) ground / blended together in a food processor or high speed blender
for about 16 to 18 minutes until a thin paste is formed.
For the frosting, combine the
coconut cream, maple syrup, peanut butter, and vanilla
extract in a large mixing bowl, mixing until smooth.
Puddings: 1/2 c. full - fat
coconut milk or other milk of your choice 1/4 c. fresh mint leaves 2 T. chia seeds 1/2 avocado, peeled 1/2 c. frozen spinach or 1 large handful fresh spinach 3 pitted medjool dates, soaked in hot water
for a few minutes if not still soft and then drained, or 2 1/2 T honey 1/4 t. vanilla
extract 1 T. + 1 t. cocoa powder
Also, I subbed
coconut sugar
for the brown sugar and homemade vanilla
extract (made using your recipe).
The older way of producing refined
coconut oil was through physical / mechanical refining (see Tropical Traditions Expeller Pressed Coconut Oil), but more modern methods may also use chemical solvents to extract all the oil from the copra for higher
coconut oil was through physical / mechanical refining (see Tropical Traditions Expeller Pressed
Coconut Oil), but more modern methods may also use chemical solvents to extract all the oil from the copra for higher
Coconut Oil), but more modern methods may also use chemical solvents to
extract all the oil from the copra
for higher yields.
1 can
coconut milk (not light), or 1 3/4 cup cream 6 eggs 3 tablespoons honey 1 teaspoon vanilla bean powder or 1 tablespoon vanilla bean
extract 2 cups blanched almond flour 1 cup macadamia nut flour (or use all almond flour) 1/2 cup arrowroot or tapioca flour, or equal amounts of both (omit
for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
+ 1/2 cup pancake base * + 1 tsp xanthan gum or baking powder + 1 T cinnamon + 1 1/2 tsp unsweetened shredded
coconut + 1 T carob powder or cocoa powder + 1 flax egg ** or regular egg + 1/2 cup dairy - free milk + 2 tsp apple cider vinegar + 1 tsp vanilla
extract +
coconut oil
for fying
1/3 cup almond flour 1 banana 1/8 cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2 tablespoons
coconut sugar) 1 teaspoon pure vanilla
extract coconut oil — use
for frying in skillet and instead of butter to serve raw honey — instead of syrup raw pecans — shelled
1/2 cup of raw cashews soaked
for at least 8 hours or overnight 1/2 cup of tinned
coconut milk — make sure your refrigerate the can overnight in the fridge and use only the thick part which should be on top 3 tablespoons of maple syrup a dash of vanilla
extract
Ingredients: 3/4 cup all purpose flour 1/2 cup
coconut flour 1 1/2 tablespoons light brown sugar 2 1/2 teaspoons baking powder 1 teaspoon salt 1 egg, lightly beaten 1 1/2 cups milk 2 tablespoons unsalted butter, melted and cooled (plus more
for the skillet) 1 teaspoon vanilla
extract 1 cup fresh or frozen blueberries ** 1/3 cup unsweetened and toasted
coconut flakes
1 cup Beet Puree 1/3 cup
coconut sugar (sub any sugar) 1/4 agave netar 1/4 cup
coconut oil, melted 2 eggs 1.5 tsp baking soda 1/4 tsp salt 1/2 tsp vanilla
extract 1/2 tsp coffee
extract (optional) 1/4 cup + 2 tbsp
coconut milk (sub almond, rice or soy milk) 1/2 cup cocoa powder 1 1/4 cup whole wheat flour 2 tbsp corn starch 1/2 cup chocolate chips 1/2 cup mixed nuts / seeds
for topping (pecans, pumpkin seeds and hazelnuts is what I chose)
I clicked on your link
for your favourite expeller pressed refined
coconut oil, and it brought up Nutiva... and I am wondering: on their website it says that their refined
coconut oil is
extracted through steam.
What's in it:
For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla
extract — 1/4 teaspoon salt
For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon
coconut oil
For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
2 cans of full fat
coconut milk (like these) 2 tablespoon tapioca or arrowroot starch 2 tablespoons
coconut oil 8 tablespoons raw honey, divided (or maple syrup
for a vegan option) 1 teaspoon vanilla
extract or vanilla bean paste 4 - 6 drops of liquid stevia, if extra sweetness is desired 8 - 10 fresh figs (reserve a few
for serving if desired)
For an energy ball that tastes just like the best homemade banana bread you've ever had, give these banana bread bites a try with almonds, walnuts, figs, ripe banana, shredded
coconut, cinnamon, and a touch of vanilla
extract and sea salt.
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)
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:
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:
for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper Directions: 1.
Ingredients - 1 cup tahini - 1/2 cup
coconut sugar - 1/4 cup pure maple syrup - 1 teaspoon vanilla
extract - 2 eggs - 1/3 cup unsweetened cocoa powder - 1 tablespoon
coconut flour - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/3 cup chocolate chips
For the chocolate drizzle - 2 tablespoons chocolate chips - 1 teaspoon
coconut oil
Can you fake that with some full - fat
coconut milk, vanilla
extract and some
coconut sugar (it works like brown sugar
for me)?
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
Cinnamon Agave Kissed Toasted Walnut Pumpkin Cake Servings: 12 - 15 Ingredients
For The Pumpkin Cake: 1 cup Fructevia 1 cup MonkSweet 1 & 1/4 cups vegetable oil (may use unsweetened applesauce for half) 8 eggs 2 tsp pure vanilla extract 2 cups pumpkin puree (not pumpkin pie mix) 2 tbsp cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2 cup coconut flour Directions For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick baking spr
For The Pumpkin Cake: 1 cup Fructevia 1 cup MonkSweet 1 & 1/4 cups vegetable oil (may use unsweetened applesauce
for half) 8 eggs 2 tsp pure vanilla extract 2 cups pumpkin puree (not pumpkin pie mix) 2 tbsp cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2 cup coconut flour Directions For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick baking spr
for half) 8 eggs 2 tsp pure vanilla
extract 2 cups pumpkin puree (not pumpkin pie mix) 2 tbsp cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2 cup
coconut flour Directions
For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick baking spr
For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick baking spray.
I made this
for a pot luck, cooked (1) in a smaller, 6 ″ x 3.75 ″ x 2.75 ″ loaf pan, and instead of using dairy I used 2 refrigerated cans of
coconut cream, vanilla
extract, zest of 2 lemons and lemon juice.
1 cup whole wheat flour 1/2 cup all - purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons honey 1 large egg 1 cup
coconut milk 1/2 cup milk 3 tablespoons butter, melted 1 teaspoon vanilla
extract 1/4 cup
coconut flakes, plus extra
for topping
Filling 1 cup fresh carrot juice 1/2 cup meat of young Thai
coconut 1/2 cup Brazil nut milk OR any other nut or
coconut milk 1/2 cup raw agave syrup 1/2 cup
coconut butter 1/4 cup date paste 1/2 tablespoon vanilla
extract 1/2 tablespoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2 cup Irish moss — soaked in hot water
for at least 10 minutes
for cookies 1/4 cup oat flour, plus more if needed 1/4 cup brown rice flour 1/2 cup quick oats 1/2 teaspoon baking soda 1/2 cup pumpkinseed butter (see below) 3 tablespoons
coconut oil — soft, at room temperature 1/3 cup plus 1 tablespoon maple syrup 1 teaspoon vanilla
extract 1/4 cup goji berries
1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5
for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond
extract 1/4 cup
coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips
2 cups Heavy Cream 1/4 cup plus 3 Tablespoons
Coconut Sugar 1/2 cup chopped, sugar free Dark Chocolate * 1 teaspoon Pure Vanilla
Extract 5 large Egg Yolks Dash of Salt 3 Tablespoons
Coconut Sugar,
for assembling
2 tablespoons (24g) unrefined
coconut oil 1/4 cup (55g) Califia Farms unsweetened almondmilk 3/4 cup (170g) brown sugar 1 cup (220g) homemade smooth + creamy peanut butter 2 teaspoons (12g) pure vanilla
extract 1/4 teaspoon (1g) baking soda 1/2 teaspoon (3g) fine sea salt 1 1/4 cups (175g) unbleached flour (see notes
for a GF option)