Sentences with phrase «coconut oil extracted»

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 processing.

The research has been highlighted in many publications including the Food Chemistry Journal (www.elsevier.com) titled «Comparison of the phenolic - dependent antioxidant properties of coconut oil extracted under cold and hot conditions» by Prof. Kapila Seneviratne, Chamil D. Hapuarachchi and Sagarika Ekanayake; Food Science and Technology of Sage Publications titled «Antioxidant activities of the phenolic extraction of seeds and seed hulls of 5 different species»; International Journal of Food Science and Technology of the United Kingdom; and the International Food Research Journal of Malaysia.

Not exact matches

Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes 1/2 cup coconut oil 1 cup sprouted pecan butter or almond butter 3/4 cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)

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

about 5 clementines — divided 2/3 cup coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional

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 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)

Remove from heat and whisk in coconut oil, vanilla extract and miso paste, until smooth and well combined.

4 tablespoons Coconut Oil 4 tablespoons Almond Butter 1/2 cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water + 2 tablespoons Maple Syrup 1 teaspoon Vanilla Extract 1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam of your choice (we used Raspberry)

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.

3/4 cup unsweetened almond milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive oil 2 teaspoons vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped

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

Drain the figs, reserve about 1/3 of them, chop and combine the rest with the beans, dates, cocoa powder, coconut oil, chia seeds, vanilla extract and salt in a food processor.

1/2 cup soft, pitted dates - Warm water, to cover dates 1/2 cup sifted coconut flour 1/4 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chips

1/3 cup sifted coconut flour 2/3 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon guar gum or xanthan gum ⅛ teaspoon salt 1/3 cup extra-virgin coconut oil or palm shortening or butter, room temperature 3 — 4 tablespoons honey or agave nectar, to taste 2 tablespoons unsweetened coconut milk, lite or full fat 1 teaspoon pure vanilla extract

Helianthus Annuus (Sunflower) Seed Oil *, Beeswax / Cera Alba (Cire d'abeille) *, Cocos Nucifera (Coconut) Oil *, Copernicia Cerifera (Carnauba) Wax / Cire de carnauba *, Simmondsia Chinensis (Jojoba) Seed Oil *, Flavor (Aroma), Butyrospermum Parkii (Shea) Butter *, Olea Europaea (Olive) Fruit Oil *, Mentha Piperita (Peppermint) Leaf Extract *, Tocopherol, Stevia Rebaudiana Leaf / Stem Extract *, Beta - Sitosterol, Squalene, Linalool1, Limonene1.

3/4 cup raw cashews 1/3 cup pumpkin seeds 6 medjool dates 1/4 cup coconut 1 tbsp hemp seeds 1 tbsp coconut oil 2 tsp moringa powder 1 tsp chia seeds 1/2 tsp vanilla extract zest of 1 large lemon juice of half a lemon pinch of salt extra shredded coconut and lemon zest to roll balls in

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.

Coconuts are first removed from the coconut tree and then the extra virgin coconut oil is extracted from the meat on the insides of the coconut through a cold - expeller press.The coconut oil is a stark, bright white color and has a fresh coconut smell.

Coconut Ice Cream 1 1/2 c cashews 400 mL coconut cream 1/2 c liquid sweetener (e.g. coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded Coconut Ice Cream 1 1/2 c cashews 400 mL coconut cream 1/2 c liquid sweetener (e.g. coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded coconut cream 1/2 c liquid sweetener (e.g. coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded coconutcoconut

Filtered water, tapioca starch, coconut oil, non-GMO expeller pressed: canola and / or safflower oil, pea protein isolate, vegan natural flavours, sea salt, xanthan gum, yeast extract, lactic acid (vegan), titanium dioxide (a naturally occurring mineral), carrageenan, annatto (colour), vegan enzyme.

In a small bowl, whisk coconut oil, almond butter, maple syrup, and vanilla extract until completely combined.

Helianthus Annuus (Sunflower) Seed Oil *, Beeswax / Cera Alba (Cire d'abeille) *, Cocos Nucifera (Coconut) Oil *, Copernicia Cerifera (Carnauba) Wax / Cire de carnauba *, Simmondsia Chinensis (Jojoba) Seed Oil *, Flavor (Aroma), Butyrospermum Parkii (Shea) Butter *, Olea Europaea (Olive) Fruit Oil *, Vanilla Planifolia Fruit Extract *, Tocopherol, Stevia Rebaudiana Leaf / Stem Extract *, Beta - Sitosterol, Squalene, Anisyl Alcohol1.

Chocolate - Chocolate Chip Cherry Pancakes Adapted from Chocolate - Chocolate Chip Pancakes from Vegan With A Vengeance 1 Cup Plus 4 Tablespoons Whole Wheat Flour 1 Cup All - Purpose Flour 4 Teaspoons Baking Powder 1 Teaspoon Salt 2/3 Cup Water 2 Cups Coconut Milk (not canned) 3 1/2 Tablespoons Canola Oil 5 Tablespoons Maple Syrup 2 Teaspoons Vanilla Extract -LSB-...]

In the bowl of a stand mixer (or a large bowl using a hand mixer) combine the butter (or solid coconut oil), coconut sugar (or brown sugar) and vanilla extract.

Coconut oil is made from the extracted fat of the coconut meat, whereas this butter includes the fibrous shreds of the coconut meat, albeit in drieCoconut oil is made from the extracted fat of the coconut meat, whereas this butter includes the fibrous shreds of the coconut meat, albeit in driecoconut meat, whereas this butter includes the fibrous shreds of the coconut meat, albeit in driecoconut meat, albeit in dried form.

The little bottles of which you speak are coconut extract, not oil.

In a large bowl, add the pumpkin puree, banana, maple syrup, coconut sugar, oil, and vanilla extract.

Some coconut oil and stevia extract make it taste even better, and you'll love spreading it on all sorts of foods.

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

In a food processor or blender, add raspberries, coconut milk, coconut oil, apple cider vinegar, and vanilla extract.

Mix the coconut oil, honey, eggs, vanilla extract (optional), sprinkle of sea salt all in a large bowl.

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

Next place the banana, vanilla extract, dates, maple syrup and coconut oil in the food processor and blend until smooth.

Filling: 300 g (1 cup plus 1/4 cup) vanilla soy yoghurt 30 g (1/4 cup) cornstarch 2 tablespoons chickpea flour 2 teaspoons vanilla extract 2 tablespoons melted, refined coconut oil optional: 50 g (1/4 cup) sugar (I made mine without since the yoghurt is already sweetened.

In a bow whisk together the pumpkin puree, coconut oil, almond or peanut butter, agave nectar, vanilla extract and the flaxseed mixture.

1/2 cup coconut oil, melted and cooled 3/4 cup coconut sugar 2 eggs, or flax eggs 1 tbsp pure vanilla extract 1 1/4 cups white whole wheat flour 1 cup white flour 1/2 tsp baking powder 1/2 tsp cinnamon 1/2 tsp salt

Almond Butter Protein Bars — These tasty protein bars are vegan, no - bake and have just eight ingredients, including dates, chia seeds, oats, vanilla protein powder (or plain protein powder with vanilla extract added to the recipe), maple syrup, almond butter, chocolate chips and coconut oil.

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

Add the flax egg, coconut oil, vanilla extract, and almond extract, stirring to combine.

Coconut oil — Coconut oil is an edible oil extracted from the kernel of mature coconuts which has a high saturated fat content.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

Combine honey, maple syrup, coconut milk, coconut oil, egg, vanilla extract, and greek yogurt in a medium bowl.

A so - called coconut diet recommends eating coconut oil — extracted from coconut flesh — on a daily basis.

1/4 cup creamy almond butter 1/4 cup maple syrup 1/4 cup coconut oil, melted 1 teaspoon pure vanilla extract 2 tablespoons light brown sugar, packed 1/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 2 1/2 cups old - fashioned oats 1 1/2 cups unsweetened flaked coconut 1 cup roughly - chopped raw almonds 4 ounces bittersweet chocolate, finely chopped

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 *

-- 1 cup of GF oat flour * (100g)-- 3/4 cup ground almonds (90g)-- 2 tbsp coconut oil, melted — 1tsp almond extract — 1tsp cinnamon — 1/4 cup honey — 1/2 dark chocolate, I used 70 % (90g)-- handful of chopped almonds, optional

In a small bowl mix coconut oil (softened in micro if necessary), syrup, egg white, water, and extract.

Add the coconut sugar, coconut milk, coconut oil, and vanilla extract and mix until smooth and incorporated.

vanilla extract 1/2 cup coconut oil, room temperature (not melted) 1 large egg 1 cup pure cacao or cocoa powder 1/4 cup + 2 Tbs.