In a medium bowl, whip the egg white with a whisk until they are foamy but not quite holding peaks; whisk or mix the 1 teaspoon
coconut extract into the egg white.
Not exact matches
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
Add all the ingredients
into a clean food processor again: cashews, warm but not hot
coconut oil, lemon juice, agave nectar, vanilla
extract, water.
Add the pineapple,
coconut flakes and
coconut extract, and mix thoroughly
into the batter until fully combined.
Coconut OIL is JUST the oil that is extracted from the meat, and coconut BUTTER is the whole meat of the coconut pureed into a creamy butter, so I think that was the p
Coconut OIL is JUST the oil that is
extracted from the meat, and
coconut BUTTER is the whole meat of the coconut pureed into a creamy butter, so I think that was the p
coconut BUTTER is the whole meat of the
coconut pureed into a creamy butter, so I think that was the p
coconut pureed
into a creamy butter, so I think that was the problem!
Next add the remaining wet ingredients — the
coconut oil, maple syrup, vanilla
extract and thickened buttermilk —
into the dry ingredients.
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
Pour the blended
coconut mixture
into the cheesecloth and twist to
extract the milk, letting the milk go
into the bowl.
A simple mix in a blender with
coconut milk, a bit of espresso powder, sugar and vanilla
extract and your ice cream is ready to go
into your ice cream machine.
In a separate bowl, combine buttermilk powder, water, egg, vanilla
extract and
coconut oil; stir
into dry ingredients just until moistened.
2 sticks (1 cup) vegan butter 1 cup sugar (vegan, evaporated cane juice) 1 cup brown sugar (vegan) 2 tablespoons ground flax seeds 4 tablespoons water 1 tablespoon vanilla
extract 1 1/2 cups oat flour * 1 teaspoon baking soda 1 teaspoon xanthan gum (optional) 1 tablespoon cinnamon 3 cups rolled oats 3/4 cup ground sunflower seeds (pumpkin seeds or almonds may be used) 1/2 cup nondairy chocolate chips or non dairy chocolate bar cut
into small chunks (about 1/4 inch) Optional: 1/4 cup shredded, unsweetened
coconut Optional: 1/2 cup raisins
Scoop
coconut cream
into a medium bowl and add 2 tbsp powdered Swerve and the
coconut extract.
Fab flavour combos, orange white choc and cranberry always go great together — I also used raw honey in place of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As for those of you who wanted to know about the white choc chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy — simply combine pure raw cacao butter (gently melted) with a pinch of celtic salt, a little
extract of vanilla and some raw cashew butter, then freeze in a suitable container before breaking
into chunks!!!!! yummy You can make dark chocolate chips even easier by melting pure
coconut oil and stirring in a little vanilla, honey and raw cacao powder before freezing!!!
Pour the
coconut oil, vanilla
extract and maple syrup
into the dry ingredients and stir well until you get a homogeneous mixture (it's ok if the dough is sticky)
1 — Place 1/2 a cup of your
coconut butter, plus 2 drops of vanilla stevia (or 1/2 tsp of vanilla
extract)
into a bowl, add cacao and collagen, if using, stir to combine.
Simply put 1 cup of
coconut shreds, the
coconut oil, the maple syrup and the orange
extract into a a food processor and pulse for about 2 minutes until a sticky dough ball starts to form.
1 1/2 cups raspberries (fresh or frozen) 1/4 cup sugar 1/2 cup water 1 14 - ounce can
coconut milk 1 cup heavy whipping cream 1 14 - ounce can sweetened condensed milk 2 teaspoons vanilla
extract 3 ounces bittersweet chocolate, chopped
into small chunks
While
coconut flour is the fiber from
coconut meat after nearly all the oil has been
extracted, almond «flour» is really just almonds ground up
into a fine meal, and is also marketed under the name «almond meal».
Filling 1 (13 1/2 - ounce) can
coconut milk 1 cup whole milk 1/2 cup unsweetened shredded
coconut 1/2 cup granulated sugar 1 tablespoon granulated sugar 3/8 teaspoon table salt 5 large egg yolks 1/4 cup cornstarch 2 tablespoons unsalted butter cut
into 2 pieces 1 teaspoon vanilla
extract
2 cups all - purpose flour 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon baking powder 1 cup (2 sticks) unsalted butter, softened (I used 1 tub of Smart Balance Light) 3/4 cup granulated sugar 3/4 cup packed light - brown sugar 2 large eggs 1 teaspoon pure vanilla
extract 1 1/2 cups old - fashioned oats (not instant or quick - cooking) 6 ounces semisweet chocolate, cut
into 1 / 4 - inch chunks (I used 1 cup of chocolate chips) 1/2 cup shredded unsweetened
coconut 3/4 cup pecans (3 ounces) Vegetable - oil cooking spray
Raw Chocolate Chunk Cheesecake with Peanut Butter and
Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the
Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted
coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the
coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla
extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press
into the bottom of a spring form pan and put in the fridge.
While that's happening, measure the
coconut flakes, shredded
coconut,
coconut flour, slivered almonds, cinnamon, salt, and stevia
extract powder
into a big mixing bowl.
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.
Ingredients: 10 oz (250 g) sweet potatoes, peeled and diced
into 1 inch (2.5 cm) cubes 24 oz (700 g) Greek plain yogurt 2 eggs 2 - 5 Tbsp
coconut sugar (I used 3 Tbsp) 4 Tbsp rice flour or powdered skim milk 1 tsp vanilla
extract Whipped cream or fruit sauce of your choice (optional)
Ingredients 3/4 cup whole wheat flour 1 medium sized beet, peeled and chopped
into large chunks 1 container vanilla Chobani yogurt 1 tsp vanilla
extract 1 tsp raspberry
extract 1 tsp baking powder 24 dark chocolate covered almonds 10 roasted almonds, ground through a food processor 1/2 cup raw shredded
coconut + 1/4 cup for topping 1 egg
Coconut oil is just the oil extracted from the coconut where as coconut butter is the whole coconut ground up into a
Coconut oil is just the oil
extracted from the
coconut where as coconut butter is the whole coconut ground up into a
coconut where as
coconut butter is the whole coconut ground up into a
coconut butter is the whole
coconut ground up into a
coconut ground up
into a butter.
1 cup (140g) white whole wheat flour 2 tablespoons (20g) potato starch 1/2 cup (40g) cacao powder 1/8 teaspoon (0.5 g) baking soda 1 teaspoon (5g) fine sea salt 1/3 cup (70g) refined
coconut oil 1 bar (90g) good quality dark chocolate, broken
into pieces 1 cup (190g) cane sugar 1/2 cup (112g) Califia Farms unsweetened almondmilk 2 teaspoons (8g) pure vanilla
extract
Put the black beans, cocoa powder, espresso powder, protein powder, salt, maple syrup,
coconut sugar,
coconut oil, vanilla
extract, and baking powder
into a food processor and mix until very smooth, scraping down the sides occasionally, several minutes.
In what may the first study of its kind, researchers in India
extracted the antioxidants unique to virgin
coconut oil from the oil and injected them
into rats with induced arthritis.
By: Lara Ingredients 2 cups
coconut milk 2/3 cup chia seeds 1 tbsp matcha powder 1/2 tsp vanilla
extract Square bars for decoration Instructions Place
coconut milk, matcha powder and vanilla
extract into a saucepan, and warm over low heat for 3 to 5 minutes.
In a mixing bowl combine the bananas, eggs,
coconut oil, honey and vanilla
extract and mix until the bananas are mashed
into a puree.
Unlike
coconut oil, which is
extracted from
coconut meat,
coconut butter is the result of pulverizing whole, dried
coconut meat
into a thick and (somewhat) smooth consistency, retaining the
coconut's high fiber content.
Heating the
coconut milk emulsion at 55 C may enhance the incorporation of these phenolics into the oil; this may be the reason for increased amounts of polyphenols in Virgin Coconut Oil extracted by wet proc
coconut milk emulsion at 55 C may enhance the incorporation of these phenolics
into the oil; this may be the reason for increased amounts of polyphenols in Virgin
Coconut Oil extracted by wet proc
Coconut Oil
extracted by wet processing.
1 cup whole wheat pastry flour 3/4 cup quick or old - fashioned oats 1/2 tsp baking powder 1/3 tsp baking soda 1/2 tsp salt 1/2 cup sugar 3T canola oil Heaping 2T unsweetened applesauce 1/3 cup unsweetened
coconut milk (or soymilk) 1/2 tsp vanilla
extract 1/2 ripe banana, chopped
into small pieces 1/4 cup chopped walnuts (or pecans) 1/3 cup chocolate chips
Filling 2 cooking apples peeled and diced 1 cup pitted dates diced
into small cubes 3/4 cup
coconut milk 1 tsp sukrin gold 2 tsp xylitol (or other sugar sweetener) 1 1/2 tsp cinnamon 1 tsp vanilla
extract
4 vanilla beans, or 2 t vanilla
extract but it will not have the same depth of flavor 1 1/4 cup honey 1 cup water, divided 1/4 t salt 2 T plus 1 t gelatin (preferably grass - fed beef gelatin) Chopped nuts, powdered sugar,
coconut, or cocoa powder to line the parchment paper you put the marshmallows
into.
Pour the mixture
into a bowl and add the melted chocolate,
coconut syrup and vanilla
extract.
3/4 cup of smooth nut or seed butter (almond, hazelnut, sunflower, or peanut butter) 1/4 cup + 2 tablespoons of maple syrup 3/4 cup of unsweetened apple sauce 2 teaspoons of vanilla
extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up
into chunks 1/2 cup of unsweetened cocoa powder 3 tablespoons of
coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a mixture of almonds, and added some
coconut flakes) METHOD
2 cups packed large flaked unsweetened
coconut 1 1/2 cups rolled oats 1/4 cup dried currants or raisins 1/4 cup chocolate chips 1/2 cup almond butter (or any nut / seed butter you like — see headnote) 1/2 cup honey or maple syrup 1/4 cup hemp seeds 1 teaspoon pure vanilla
extract 1/4 teaspoon fine sea salt 1/4 teaspoon ground cinnamon 1/2 cup fine shred unsweetened
coconut (for coating), optional In a high - powered blender or food processor, blend the
coconut and oats
into a fine powder.
Then pour the chickpeas, along with the
coconut oil, peanut butter and 1 tablespoon of vanilla
extract into your food processor bowl (no need to clean any excess sugar from the previous step).
Take 1 1 cup (140g) white whole wheat flour 1/2 cup (40g) cacao powder 1/4 teaspoon (1g) baking soda 1 teaspoon (5g) fine sea salt 1/3 cup (70g) refined
coconut oil 1 bar (90g) good quality dark chocolate, broken
into pieces 1 cup (210g) brown sugar 1/2 cup (110g) unsweetened almondmilk 2 teaspoons (8g) pure vanilla
extract 1 flax egg 1/4 cup mixed nuts, roughly chopped
Take 2 1 cup (130g) cake flour 1/2 cup (40g) cacao powder 1/4 teaspoon (1g) baking soda 1 teaspoon (5g) fine sea salt 1/3 cup (70g) refined
coconut oil 1 bar (90g) good quality dark chocolate, broken
into pieces 1 cup (210g) brown sugar 1/4 cup (55g) unsweetened almondmilk 2 teaspoons (8g) pure vanilla
extract 2 flax eggs 1/4 cup mixed nuts, roughly chopped
Then transfer the soaked rice
into a blender, along with the
coconut flakes, warmed
coconut milk, spices (nutmeg, cinnamon, ginger and vanilla
extract), salt, sugar and yeast water and blend to break up the rice granules.
Sometimes you simply don't have the time to crack the
coconut open, drain the
coconut water,
extract the
coconut flesh from the hard shell, peel the brown bits, chop the flesh
into smaller pieces... you get my point.
1 ripe banana, preferably frozen, peeled and cut
into pieces 1 1/2 cups (6 oz / 185 g) strawberries, stems removed 1/2 cup (4 fl oz / 125 ml) low - fat cow's milk,
coconut beverage, or almond milk 1/2 cup (4 oz / 125 g) Greek yogurt, plain, low - fat 1 teaspoon chia seeds 2 or 3 ice cubes 1 vanilla bean or 1/2 teaspoon pure vanilla
extract 1 teaspoon honey (optional)
Pour the strained mix back
into the blender and add the Liquid
Coconut Oil,
Coconut Sugar, and vanilla
extract.
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.
1/2 cup dates, pitted and cut up 1/2 cup raisins 1/2 cup prunes, pitted and cut up 1 cup water 1/2 cup butter 2 ripe bananas, mashed 1 cup
coconut 1/2 cup walnuts — broken
into small pieces 3 eggs, beaten 1 teaspoon baking soda 1 teaspoon vanilla
extract 1 3/4 cups whole wheat flour
French Toast batter (for 2 slices, try 1 egg, 1/4 cup
coconut milk, a T vanilla
extract and 1/2 tsp nutmeg)-- AND bonus — French Toast topping — the picture above is just before I mashed the raspberries
into the
coconut milk, and topped my French Toast with it
These two fatty acids are
extracted from
coconut oil and go through filtration and deacidification before turning
into the final MCT oil product.