Because it's a satisfying source of healthy fats,
coconut oil fills you up quickly and helps you consume fewer overall calories.
Print Chickpea and chocolate cupcakes Ingredients Crust 60 g almonds roasted 2 tablespoons cacao powder 8 - 9 pieces dates previously soaked minimum 1 hour 2 tablespoons
coconut oil Filling 200 g chickpeas cooked and peeled 120 g coconut cream the thickened coconut cream from a can -LSB-...]
Not exact matches
Filling 1/3 cup virgin
coconut oil 1/3 cup agave syrup (nectar) 2 cups raw cashews, soaked for at least 2 hours and up to 8 hours Zest and juice of 1 large lemon Zest and juice of 1 orange 2 tsp.
Filled with crunchy bites of walnuts, hazelnuts and chia and subtle hints of
coconut oil and cinnamon.
These energy balls are
filled with all the most amazing super foods in the world — almonds, walnuts, hemp protein, flaxseed, chia seeds,
coconut oil, raw cacao and medjool dates.
Stir in the butter (or
coconut oil) and almonds towards the end and then
fill the apples with the oatmeal, top with a pinch extra cinnamon and put the apple tops back on.
Butternut & Kale
Filling 1 small butternut squash / pumpkin a drizzle of olive
oil or
coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
Vanilla Cream
Filling 1 1/2 cups cashews — soaked for 4 hours 1/2 cup meat of fresh young Thai
coconut 1/2 cup almond milk — homemade if possible seeds of 1vanilla bean 1/2 cup light agave syrup 1/2 cup
coconut oil
On Tuesday, December 11, 2012, Deliciously Ella wrote: > Ella Woodward posted:» These energy balls are
filled with all the most amazing super foods in the world — almonds, walnuts, hemp protein, flaxseed, chia seeds,
coconut oil, raw cacao, cinnamon and medjool dates.
I also made some other substitutions: 5 T
coconut oil + 2 T lemon juice for the margarine, 1 T kuzu for the cornstarch, and I used a combination of almonds, cashews, and pinenuts in the
filling.
Black Beans
filling 2 tablespoons refined
coconut oil or extra-virgin olive
oil 1 cup diced sweet onion 4 medium garlic cloves, minced 3 diced fresh tomatoes 1 teaspoon chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinsed
I used
coconut oil instead of vegan butter in the base, added an extra teaspoon of vanilla and half a teaspoon of chia seeds to the
filling, and chopped walnuts plus seeds to the topping.
These slices have a creamy macadamia
filling with banana, strawberries,
coconut oil, chia seeds, vanilla, and shredded
coconut.
It's still delicious, with a cashew
filling, fresh mango,
coconut oil, cacao butter, sea salt, and everything else delicious and good.
My recipe is only a suggestion and maybe you will get better results with the
coconut oil version, if you leave out the flour for the
filling or choose a sturdier flour (like all - purpose or bread flour).
The
filling layer is almost a mousse / chiffon texture and is made by pureeing pumpkin puree, dates,
coconut oil, etc..
Next, make your cheesecake
filling by adding the water, maple syrup or honey,
coconut oil, lemon juice, scraped vanilla beans and drained cashews to a high - powered blender.
To make the
filling, In a small saucepan set over medium - low heat, combine the
coconut butter,
coconut oil,
coconut cream and maple syrup.
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.
The
filling, which calls for curd cheese, eggs, vanilla custard, and that weird vanilla sauce mix was made with yoghurt, starch, sugar, chickpea flour, and
coconut oil instead.
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
Cook them with
coconut oil, then load with your favorite
fillings.
This recipe
fills the bun with a
filling made from tofu whereas the buns are made with
coconut oil as opposed to the traditional milk and cream.
Hm, you can leave it out all together, and just try to use as little liquid as possible for the rest of the
filling so it stays thick (because that is the purpose of the
coconut oil).
Make the
filling: whisk together the lemon juice,
coconut oil, honey, and eggs in a medium bowl.
They are a little chocolate cup
filled with
coconut and
coconut oil «butter» and can be flavored however you'd like.
For the
filling, combine raspberries,
coconut flour,
coconut oil, honey, and vanilla in a food processor and blend until smooth.
I highly recommend just spraying your muffin tins with
coconut oil or baking spray and
filling each well 3/4 of the way to the top.
This will prevent the
coconut butter and
oil from seizing up and will give you a smoother
filling and a glossier chocolate glaze.
for the
filling: 120 grams (1/2 cup) cream of
coconut 100 grams (1/2 cup) granulated sugar 100 grams (1/2 cup) brown sugar heaping 1/2 teaspoon kosher salt 3 eggs 2 egg yolks 30 grams (2 tablespoons)
coconut oil 85 grams (6 tablespoons) butter 2 tablespoons desiccated
coconut 1 tablespoon cornmeal scant cup (approximately 225 mL, or 7/8 cup) buttermilk, well - shaken
If using silicone molds, lay out your molds on a cutting board, then use a ladle to
fill all the molds with the
coconut oil mixture.
Just a few ingredients get mixed by hand and pressed into a pan to bake.Then the
filling: a sweet mixture of
coconut oil,
coconut sugar, molasses and salt that's mixed on the stove.
«They tenderize during steaming and sauteing without disintegrating into mushy territory and can be braised in a
coconut milk curry, wrapped around meat
fillings, baked in tomato sauce or sauteed in
oil with seasonings to make a vitamin - packed side dish,» she explains.
filling: 1 cup red potatoes, sliced thinly into rounds 1 medium onion, halved and sliced into half - moons 3 cloves garlic 3 tbsp olive
oil (or
coconut oil, or ghee) 3 tbsp fresh rosemary 1/2 tsp pepper 1 tsp coarse sea salt 8 free range eggs
In a large bowl, combine the chopped cabbage with the
filling ingredients (except the
coconut oil) and marinate for at least 10 minutes (or up to overnight) in the refrigerator.
Here, the smooth and creamy
filling comes from a combination of
coconut cream,
coconut oil, and cashews that have been soaked in water.
I subbed in the
coconut oil for the almond butter (just what I had on hand) and I
filled half of mine with the chocolate chips and the other half I left plain and topped with sugar (stevia) and cinnamon.
Filling 1 1/2 cups / 200 g cooked black beans (equivalent to 1 can drained and rinsed beans) 5 dates, pitted 1 tbsp
coconut oil 2 shots / 1/4 cup / 60 ml strong coffee 1/3 cup / 80 ml plant milk of choice (like rice, oat, soy or almond milk) 3,5 oz / 100 g dark chocolate (70 %)
The
coconut oil in the
filling is added to make it more solid when not frozen.
Autumn
Filling coconut oil or olive
oil for frying 1 small red onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly sliced (use the green leaves as well) 500 g fresh baby carrots, divided lengthwise 1 small sweet potato, thinly sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms, sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice
ingredients ROASTED RHUBARB AND STRAWBERRIES: 1 quart strawberries (hulled, sliced 1 / 2 - inch thick) 2 bunch rhubarb stalks (about 10 stalks, cut into 1 — 1 1/2 - inch pieces) 1/4 cup sugar (divided) TART SHELL: 1 sheet puff pastry (thawed) all - purpose flour (for dusting) 1 egg (lightly beaten) 1 teaspoon water ROASTED STRAWBERRY COMPOTE: 1 recipe roasted strawberries (above) 2 tablespoons water 2 tablespoons sugar 1 tablespoon lemon juice LEMON RICOTTA
FILLING: 2 cups whole milk ricotta 1 and 1/2 tablespoons
coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO SERVE: 2 tablespoons granulated sugar 1 tablespoon fresh basil leaves (finely chopped) 2 teaspoons lemon zest
Filling: 1 Tablespoon Chia Seeds 4 Tablespoons Fresh Lemon Juice 1 Tablespoon Fresh Lemon Zest 1 Tablespoon
Coconut Oil 2 Tablespoons Unsweetened Vanilla Almond Milk 3 Tablespoons Unsweetened Applesauce 1/2 teaspoon Baking Powder 1/4 teaspoon Sea Salt 1/2 teaspoon Pure Vanilla Extract 1/4 teaspoon Liquid Stevia 2/3 cup Oat Flour
and
filled with deliciously healthy ingredients like flax and
coconut oil.
I won't go on a rant here, but seriously why kill all the amazingness of
coconut oil by zapping it — measure what you need into a smaller dish and place that dish into another dish
filled with warm water... melting will happen!
For the
filling, make sure the
coconut oil is liquid.
There wouldn't be any need to add some
coconut essence as the
coconut oil does» t add that much
coconut flavour - that comes from the
filling, but I'm sure it would be a nice addition anyway!
Low - Sugar Gluten - Free Vegan Strawberry Streusel Bars Crust 1 1/2 C almond meal 1/2 C flax meal 1/4 tsp salt 2 T
coconut oil, melted 1 T vanilla 1 T water
Filling 1 C fruit preserves (strawberry, raspberry, apricot, etc. — I like to use preserves that are sweetened only with fruit juice) Crumb Topping 1/4 C almond meal 2 T flax meal 2 T
coconut oil, melted 2 T brown sugar 1/2 tsp salt 1/2 C dried
coconut, unsweetened 1 C chopped walnuts Preheat oven to 350 °F.
Drizzle
coconut oil for
filling over dough and sprinkle with sugar and cinnamon.
In a small bowl, stir together honey and
coconut oil for
filling.
I start the pears roasting, quickly tossed together with deep, amber maple syrup, melted
coconut oil and cinnamon, which before long
fills the house with the loveliest sweet aroma.