I think they don't put avocado and put coconut maybe
coconut milk or water..
If this is happening just add a little more
coconut milk or some water.
Add the nut butter, applesauce,
coconut milk or water, stevia, and cinnamon to the processor bowl.
If the mixture seems thick (you want it just barely thin enough to be pour - able - like regular pancake batter), add more
coconut milk or water, 1 tb.
Whatever thickener you use, you can mix it into a little HOT
coconut milk or water separately from the larger batch to make sure it is fully dissolved, and then let it cool and blend it back into the larger batch, like you do with the innoculant.
Put all the ingredients in a blender until smooth, add more
coconut milk or water to reach desired consistency.
To the «buttermilk», add eggs, melted butter, vanilla extract, and
coconut milk or water (may need to add more if batter is too thick).
Add more
coconut milk or water to desired consistency
If batter is too thick, add a little
coconut milk or water to thin, but don't let it get runny at all.
3 heaping cups frozen honeydew chunks (I cut up a fresh honeydew and froze it for a few hours) 1 heaping cup frozen blueberries 1 tsp matcha green tea powder 1 tsp honey 6 mint leaves 1.5 cups of
coconut milk or water
Not exact matches
I usually soak oats in
water or kefir and then add
coconut milk, toasted desiccated
coconut, seeds, cinnamon, blueberries, nut butter, cacao powder
or anything else I can find.
Add the wine
or coconut milk and enough
water to cover the meat mixture and bring to a boil.
Re
coconut milk — could you tell me which brand you favour — i find some have a sort of synthesis taste, do you use
coconut cream and add
water or stock?
2 cups dried mung beans, soaked in
water for 8 - 12 hours 1 tbsp
coconut oil, ghee
or olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 1 tsp ground cumin 400 g frozen spinach, thawed 6 cups
water 1 tsp sea salt 1 x 400 ml can full fat
coconut milk
Panna Cotta (adapted from Living Raw Food) 4 cups
coconut milk (see below) 1/2 cup Irish moss — thoroughly rinsed and soaked in hot
water for at least 10 minutes 1 cup meat of fresh young
coconut 1/2 cup raw agave syrup
OR another sweetener of choice seeds from 2 vanilla beans 1/2 cup
coconut oil
As the liquid you can use either
water, almond
milk or coconut water, they're all equally awesome so use whatever is easiest for you — almond
milk is the creamiest though, so it's probably my favourite.
1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered
water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated
coconut 1 cup / 250 ml unsweetened almond
milk 1 egg
or 1 tsp chia seeds soaked in 1/4 cup filtered
water for 15 minutes 2 tbsp melted extra virgin
coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon
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
Apple Oatmeal 1 cup rolled oats 1 cup unfiltered and unsweetened apple juice / cider (
or milk of choice
or water) 1 1/2 cup
water 2 tbsp almonds, finely chopped 1/2 tsp ground cinnamon 1/2 tsp freshly ground cardamom 1/4 tsp ground vanilla 3 tbsp butter (
or coconut oil) 10 - 15 almonds, chopped a large pinch salt
I was also thinking of being adventurous and using chocolate
coconut water (
or chocolate almond
milk)...
Can be blended into almond
milk,
coconut milk,
or plain
water.
1 — 1 1/4 pounds ground dark - meat turkey 2 tablespoons sifted
coconut flour 2 tablespoons dairy - free
milk, broth
or water 1 egg
or flax gel 1/2 teaspoon dried sage 1/2 teaspoon dried thyme 1/2 teaspoon ground marjoram, oregano
or basil 1/2 teaspoon ground cumin
or dry mustard 1/4 teaspoon ground black pepper 1 clove garlic, minced
or pressed 1/4 cup minced fresh parsley
or 1 tablespoon dried parsley flakes 1/2 — 1 teaspoon salt 1/2 cup minced onion
or 1 tablespoon freeze - dried onion
or shallot flakes 2 tablespoons extra-virgin
coconut oil, palm shortening
or ghee, divided
1⁄2 cup [75g] buckwheat flour 1⁄4 cup [35g] brown rice flour (
or chickpea flour) 1⁄4 cup [35g] chickpea flour (
or more rice flour) 1 tablespoon melted
coconut oil (optional, can use other oil of choice) 1⁄2 cup [120 ml] canned
coconut milk * (
or other non-dairy
milk, see note) 1 1/4 cup [300 ml]
water * (see note) 2 teaspoons tapioca starch
or potato starch (cornstarch should be fine too) 1 pinch salt oil, for pan frying
If the batter is still too thick (not pourable), add
water or more
coconut milk beverage, 1 tablespoon at a time until it reaches a nice pourable consistency.
Sometimes I've added shredded
coconut, pecans, dried cranberries, and a sometimes about a 1/4 cup of oats, and I've cut back on the honey / maple syrup and added a bit of moisture (
milk or water).
1 handful of kale 1 celery stalk 1/2 ″ piece of ginger, peeled (less if you don't like so much spice) 1 apple 1 - 2 cups of
coconut water, filtered
water,
or vegan
milk
1 tbsp ground flax (
or chia) seed 1/4 cup hot
water 1 1/2 cups oat bran 1/2 cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond
milk 1/4 cup soy yogurt * 3 tbsp
coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin
or papers.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder
or 1 cube (
or use vegetable stock instead of
water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups
water 1/2 cup canned
coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (
or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked
coconut 1/3 cup sifted
coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon dried thyme
or dried, rubbed sage
or poultry seasoning, crumbled 1 teaspoon garlic powder (not garlic salt) 1/4 cup + 2 tablespoons cool
water 1/4 cup + 2 tablespoons unsweetened lite
coconut milk 6 tablespoons extra virgin
coconut oil, ghee, palm shortening
or olive oil
or a combination of two of these
Combine
coconut water,
coconut milk, sea salt, honey and mixed berries in a blender jar
or bowl of a food processor.
When thoroughly chilled, being careful not to shake, open up the two cans of straight
coconut milk and (depending on whether you have opened the can with the cream
or liquid layer at the top) either tip off the
coconut water into a glass and scoop out the
coconut cream that is left into a bowl,
or scoop the
coconut cream off the top to a bowl and pour the leftover
coconut water into a glass (save the
coconut water to drink
or put in a smoothie).
If you can't find
coconut water, you could sub
water and either add some more dried
coconut or a couple of tablespoons of
coconut milk from the can.
You then add dried spices and salt and cook for a minute
or 2 (like a roux) and then add your veg / meat / fish / paneer / beans etc. and cook for a few mins and then the liquid - tomatoes,
water,
coconut milk, tamarind
water etc..
3 cups soaked cashews (soaked for 3 hours in
water) don't soak any longer 1 1/2 cups almond
milk I cup fresh lime juice 2 teaspoon packed lime zest 3/4 cup agave
or maple syrup 1 teaspoon vanilla A pinch
or two of salt 3 tablespoons lecithin 3/4 cup
coconut oil
or coconut butter
Follow the instructions on the packet, but kefir is basically made by adding the culture to the
milk (
or even
coconut water!)
You could try adding a little
water or coconut milk to the dough to make it more like a batter.
Add more
coconut milk and /
or water if needed.
Add the peanut butter,
coconut milk, fish sauce (if using), tomatoes and
coconut water or broth and stir to mix.
2 tbsp peanut butter 1 tbsp
coconut sugar (
or granulated stevia if you want to go lower - carb) 1 tbsp agave syrup 1 tbsp almond
milk or water 1/8 cup of ground almonds 2 mini bars of sugar - free
milk chocolate + a square of 90 % dark chocolate
2 acorn squash, pumpkins,
or other smallish winter squash 3 tablespoons unsalted butter, room temperature 1 14 - ounce can
coconut milk 1 teaspoon (
or more) red Thai curry paste
water 2 teaspoons fine grain sea salt (
or to taste)
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.
Well... I use Earth Balance Butter (dairy free) and almond
milk but if you wanted to use
coconut oil / oil
or water / broth you could too!
I used a small can, chilled drained of any
water,
or 1/2 cup
coconut cream (thick part) from a 13.6 oz can full fat
coconut milk
Asian eggplant, cut into 3 x 1 / 2 - inch pieces 2 tbsps vegetable oil 1 medium onion, quartered lengthwise and sliced thinly 2 tsps garlic, minced 1/4 cup Chinese cooking wine, sake,
or water 1/2 cup Vietnamese stir - fry sauce (see below) 1/2 cup + 2 tbsps
water 1/4 cup unsweetened
coconut milk, stirred 2 tsps Asian chili paste 4 green onions, green parts only — cut into 3 / 4 - inch pieces
Since
coconut milk in a can separates into
water + cream when chilled, I always blend it with an immersion blender (you can use a regular blender, hand mixer,
or just whisk it) to get a smooth consistency before adding it to my batter.
In a blender
or food processor, combine the raisins
or dates,
coconut milk, and warm
water and blend 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
You can mix 1
or 2 teaspoons of
Coconut Cream Concentrate with water or juice to make a creamy coconut milk
Coconut Cream Concentrate with
water or juice to make a creamy
coconut milk
coconut milk drink.
Chardonnay) * 6 - 8 cups chicken
or turkey stock, preferably homemade (
or use vegetable stock
or water or a combination of stock and
water) * 1/2 cup cream
or whole (not «lite»)
coconut milk * 1/2 cup pure maple syrup * Sea salt and freshly ground pepper, to taste
For those who are particularly sensitive to dairy
milk, rinse the grains in non-dairy
milk or water prior to using again in
coconut or other nut
milks to remove any traces of lactose
or casein.