Sentences with phrase «coconut oil for butter in»

I subbed coconut oil for butter in my granola recipe for health reasons, but from the first bite of granola warm out of the oven, I knew I'd never use butter again.

So this is my attempt at exchanging coconut oil for butter in this banana cake recipe.

I was wondering... if you substitute coconut oil for butter in the recipe, should it be 1/2 cup as well?

(I substituted coconut oil for butter in my batch).

Keep in mind, when substituting coconut oil for butter in baking recipes that butter is approximately 80 % fat and 20 % water.

Not exact matches

Hi Mariam, I do use healthy fats in my sweet recipes and baking too, for example nut butters, avocado and coconut oil.

Then add the cashew butter, coconut oil and cacao blending for a few seconds before slowly adding in the dates.

Put the nut butter and coconut oil in the food processor and mix for 1 minute or so.

Once you've got your mixture you need a lovely hot frying pan (critical for success) and a dollop of coconut oil (or butter if you tolerate dairy) to cook the pancakes in.

And I can attest to the fact that solid coconut oil is a good sub for butter in pound cakes.

If you peek at the recipe for our No - Bake Chocolate - Coconut Peanut Butter Bars (https://twohealthykitchens.com/no-bake-chocolate-coconut-peanut-butter-bars/), for example, we use a little coconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the sprCoconut Peanut Butter Bars (https://twohealthykitchens.com/no-bake-chocolate-coconut-peanut-butter-bars/), for example, we use a little coconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the sprcoconut-peanut-butter-bars/), for example, we use a little coconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the sprcoconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the sprcoconut oil is optional if you're willing to put in just a little more effort to do the spreading.

In a stand mixer fitted with a paddle attachment, cream together the butter, coconut oil, and sugar on medium high for 3 - 4 minutes, until light and fluffy.

Meanwhile... Make the crust: — Mix together almond and cashew meal (or whatever you have) with a mix of honey and coconut oil (or you can just do one or the other or butter — I like the mix because then it's sweet but not too sweet) until it is a sticky dough consistency — Press into the pie pan and chill until you're ready for it — Pour in the hot blueberry mixture — stir in some fresh blueberries for fun!

I did sub coconut oil for butter, coconut oil is so easy to sub 1:1 and has so many good bits for you Also, I had no maple syrup on hand so just used the same amount in honey although next time will use maple as I love the flavour of maple in muffins and cakes.

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

If no liquid is called for, as in Bob's Red Mill GF Brownie Mix, use 3 eggs and 1/2 cup butter or coconut oil.

I'm trying to figure out how to budget for healthy foods, and I figure if I buy coconut oil, instead of butter for baking, then, this would go a long way towards that goal, and I think butter isn't as healthy in our world, since it is probably from cows that are fed anti-biotics, and milk that is pasteurized and homogenized, what do you think??

Though these are drizzled in butter, you can sub in coconut oil for the same texture and in my opinion, an even better taste.

In case you wanted to jump on the bandwagon with me, I'm dedicating this blog to all types of sweets that contain marshmallow, graham crackers, and chocolate.In all my baking, I now use unrefined coconut oil as a replacement for butter and oil in all my recipeIn case you wanted to jump on the bandwagon with me, I'm dedicating this blog to all types of sweets that contain marshmallow, graham crackers, and chocolate.In all my baking, I now use unrefined coconut oil as a replacement for butter and oil in all my recipeIn all my baking, I now use unrefined coconut oil as a replacement for butter and oil in all my recipein all my recipes.

For this recipe or any others, you simply replace the butter or oil with coconut oil in a 1:1 ratio.

To cook or bake with coconut oil, simply recipe any recipe that calls for butter or oil for coconut oil in a -LSB-...]

But I decided to add coconut oil to the butter along with a bunch of orange zest and cardamom for an exotic little nibble that melts in your mouth.

Vegans - you can easily make this vegan by using coconut or olive oil in place of the butter called for.

Ingredients: 190 g (1 1/2 cup) flour 40 g (3/4 cup) sliced coconut, or shredded if you prefer 1 teaspoon baking powder 1 teaspoon vanilla sugar 1/4 teaspoon fine salt 225 g (1 cup) butter or avocado oil for a healthier choice 220 g (1 cup) granulated sugar 2 eggs 10 strawberries, cut in half 2 - 3 rhubarbs, cut into...

When making pies or flaky pastries, we recommend using coconut oil in its solid state, just as you would for butter or shortening.

Coconut oil can substitute for butter in most baking recipes and can also replace margarine and vegetable oils in most cases.

My other changes to the original pancake recipe were using pumpkin in lieu of sweet potato (but I put in more than called for) and coconut oil in place of butter.

For the Pumpkin Caramel, in a small pan whisk together the maple syrup, peanut butter, coconut oil, pumpkin puree, mixed spices, and sea salt over medium - low heat until completely smooth and silky.

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(For reference, I used Bob's Red Mill Gluten - free Flour instead of Debbie's flour mixture [only because I had some on hand], and Earth Balance Soy - free Butter in place of sunflower butter, honey instead of coconut nectar, and olive oil in place of coconuButter in place of sunflower butter, honey instead of coconut nectar, and olive oil in place of coconubutter, honey instead of coconut nectar, and olive oil in place of coconut oil.

Place almond butter and coconut oil in a microwave - safe bowl and cook on high in the microwave for about 30 seconds or until oil is melted.

Remember that when cooking or baking with coconut oil, simply replace it in a 1:1 ratio for any recipe that calls for butter or oil.

Since nuts have lots of healthy fat, you don't need much butter (or coconut oil, if you prefer) in the recipe for a rich, creamy texture.

5 tbsp melted vegan butter / coconut oil (just melt it by putting the butter in a microwave - safe bowl and nuking it for 30 seconds or until you can see that it's mostly melted)

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

One question before I happily dive in to make these: Does recipe call for 1/2 cup butter plus 1/2 cup ghee - or - coconut oil?

Recently, I have started to replace butter and vegetable oil with coconut oil in all the cakes and bakes as I have simply fallen in love with the flavor they impart and its actually good for your health too.

In a small bowl, mix peanut butter and coconut oil and place in microwave for 30 seconds, or until melteIn a small bowl, mix peanut butter and coconut oil and place in microwave for 30 seconds, or until meltein microwave for 30 seconds, or until melted.

There is cashew butter in the recipe, but, I think you can sub for more coconut oil and it will still work — just might be a bit less chewy.

Primal candy: melt and layer (or combine) any of the following ingredients: Cacao Powder Cacao Butter Real cow butter Coconut oil Coconut flakes Nuts and dried fruit Sweetener of choice Spread out on a large baking sheet for «bark» or in deeper pans for «chunks&rButter Real cow butter Coconut oil Coconut flakes Nuts and dried fruit Sweetener of choice Spread out on a large baking sheet for «bark» or in deeper pans for «chunks&rbutter Coconut oil Coconut flakes Nuts and dried fruit Sweetener of choice Spread out on a large baking sheet for «bark» or in deeper pans for «chunks».

While you're waiting for the cake to cool, prepare the Chocolate Topping by combining chocolate chips, coconut oil, and peanut butter in a microwave safe dish.

For the Middle: 3 cups raw cashews, soaked overnight in cold water 3/4 cup (185 ml) coconut oil 1/2 cup raw honey or maple syrup, for pure vegan Juice from 1 lemon 1/2 vanilla bean, seeded Optional: 100g smooth peanut butFor the Middle: 3 cups raw cashews, soaked overnight in cold water 3/4 cup (185 ml) coconut oil 1/2 cup raw honey or maple syrup, for pure vegan Juice from 1 lemon 1/2 vanilla bean, seeded Optional: 100g smooth peanut butfor pure vegan Juice from 1 lemon 1/2 vanilla bean, seeded Optional: 100g smooth peanut butter

Mixing butter with coconut oil does taste incredible (but I definitely only use the refined for that purpose — my husband does not appreciate even a hint of coconut in his popcorn!).

Serves: 2 - 3 Preparation Time: 15 minutes Cooking Time: 15 - 20 minutes Ingredients: For the aubergine and cauliflower curry: 25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1For the aubergine and cauliflower curry: 25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1...

It's pretty much one of those throw - everything - in - a-bowl kind of thing, and the spices, coconut oil and tahini totally make up for the lack of butter.

I read the suggestion for coconut oil / butter in place of the butter; any egg white replacement ideas for the vegans?

everyone in my house loved them including my crazy picky 8 year old:) I did use coconut oil instead of almond butter and swapped mini chocolate chips for the dark chocolate chips, baked in mini muffin tins.

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.

I'm not vegan, so don't mind including the egg into the thimbles, but can i just switch the butter for coconut oil in the original recipe or not?

I also subbed in cows milk for plant milk, and butter for coconut oil since I was out of the latter.