Sentences with phrase «coconut extract instead»

I'd recommend using coconut extract instead of almond if using coconut yogurt and unrefined coconut oil.

Alternately, if you really like an intense coconut taste, add a teaspoon of coconut extract instead.

Not exact matches

I had to make two adjustments to the recipe: I could not find creme de coco or coconut extract here in the UK, so I reduced a can of coconut milk and sugar to 1 cup and used that instead of the creme and the 1/4 c of water, and it came out to the right consistency.

I used coconut oil instead of butter and added vanilla extract and chocolate chips to the recipe.

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

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.

I used maple syrup instead of agave, coconut oil instead of grape seed oil, pecans instead of walnuts, some drained crushed pineapple instead of raisins and I added a bit of vanilla extract.

Make it even better using coconut oil, maple syrup, and maple extract instead of olive oil, honey, and vanilla.

Instead of almond flour, I used almond extract and half coconut flour / half spelt flour.

1 1/2 packages of 1/3 less fat cream cheese at room temperature 2 1/3 cups of powdered sugar, I use 1 3/4 cups 1 tablespoon coconut extract 1 cup coconut chips to decorate cake, you can also use chopped nuts instead to decorate

but I only had frozen pineapple on hand today so I used that in place of strawberries and instead of vanilla 1/4 tsp each of rum and coconut extracts to make pina colada flavor!

Wet milling extracts the oil from fresh moist coconut meat instead of dried coconut, and it is a traditionally accepted method that does not destroy the oil's nutritional qualities.

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.

Used coconut juice instead of zest or extract, and added a tiny bit of shredded coconut.

Note: If you're not feeling like a nut, omit the almonds and use coconut or vanilla extract instead of almond extract.

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.

1/3 c. olive or vegetable oil (I actually like to use coconut oil instead, me not Elise) 1 c. granulated sugar 3 eggs 2 tsp almond extract 1 tsp pur vanilla extract 3 1/4 cups all - purpose unbleached flour 1 Tbsp baking powder Zest of two oranges 3/4 c. dried cranberries 1/2 c. white chocolate chips Dust the cranberries and chocolate chips with a little of the dry mixture before folding into the dough to prevent clumping and sticking.

I just made these with macadamia nuts instead of pecans, and added 3/4 cup of shredded coconut, (0rganic / non sweetened) and 1 tsp of almond extract, no vanilla.

Last year for my mom's birthday, I made her a coconut cake made with fresh vanilla bean instead of extract and the difference was amazing.

Instead of using powdered sugar, I used a little bit of vanilla Shakeology, coconut sugar, and vanilla extract.

Toppings Coconut whipped cream (made with maple flavor instead of vanilla extract) Ground cinnamon Pecan pieces Flaked coconut Toasted buckwheatCoconut whipped cream (made with maple flavor instead of vanilla extract) Ground cinnamon Pecan pieces Flaked coconut Toasted buckwheatcoconut Toasted buckwheat groats

3/4 cup coconut flour in place of almond flour 4 eggs instead of two 1 teaspoon vanilla extract instead of vanilla stevia 4T coconut oil

I used raw cashew butter instead of PB, and a mixture of coconut nectar, stevia, and maple extract in place of the maple syrup.

Unlike the others, I thought these had a strong coconut flavor and I didn't use coconut extract, but vanilla instead.

* 1 1/4 cups plus 1 teaspoon sugar (I used turbinado sugar) * Finely grated zest of 1 lemon * 2 cups fresh blueberries (I used frozen blueberries) * 2 1/4 cups Silvana's Gluten - Free All - Purpose Flour (recipe in the book and here) * 1 tablespoon baking powder * 1 teaspoon salt * 2 large eggs, at room temperature * 1/2 cup canola oil (I used melted coconut oil instead) * 1 cup Homemade Cashew or Almond Milk, or store bought (I used homemade Almond Milk; you may use dairy milk if you like) * 2 teaspoons pure vanilla extract

I substituted coconut mik for the water, coconut sugar as the sweetner, blended the pistachios (oops) and used carmel extract instead of almond extract.

I think if I had lime extract or more lime juice, or even just coconut milk instead of lime it might have been a bit better.

I used coconut milk (So Delicious) instead of soy milk - and also vanilla extract & cardamom too!

I used coconut oil in place of vegetable oil,.75 cup raw agave syrup instead of white sugar, and plain Greek yogurt + 2 tsp pure vanilla extract.

Regarding coffee extract, that wouldn't be a problem, just make sure that your extract contains no water whatsoever because that could create problems for you and cause your chocolate to seize, unless you added it to the coconut milk mixture instead.

Because of my husband's dietary restrictions, I used agave instead of sucanat, so then I had to exchange the grape seed oil for coconut oil to make up for the extra liquid, I also added lemon extract because I love it and I did add a little extra gluten free flour — it's in the oven now and I'm not sure how it will be but this I'm early in gluten free baking so I'm hopeful...

I used Bob's Red Mill GF all purpose flour only because I didn't have all the flours in your mix on hand (I'm new to GF), coconut milk instead of buttermilk, and vanilla extract.

We used rice milk instead of coconut (allergies) and no almond extract (allergies) it was still delicious

I also added whey protein powder, almond extract, two whole eggs, melted butter instead of coconut oil and some broken up 90 / cocoa chocolate.

I used 1/2 tsp coconut extract and dusted them with unsweetened coconut flakes instead of flour.

I used natural pineapple extract and iced water instead of coconut water for a lower carb version, plenty of ice cubes, and it was delicious, soooo good as a mid-week treat along with a with beef vindaloo dinner (yes, I know that's an odd combination, but it worked!)

I used coconut oil instead of vegetable, and frosted it with French buttercream flavored with coconut extract.

Instead, it is made of specially tailored purified water that is gently and precisely combined with Aloe Vera, almond oil and of course the hypoallergenic ingredients like apple, lemon and coconut extracts.