Sentences with phrase «coconut oil pie»

The pumpkin filling that is so incredibly simple and whole, the coconut oil pie crust (making this for sure!)

Almond milk (GF) Almondmilk caramel sauce (GF) Baked tortilla chips (GF) Big ass salad (GF) Brown sugar (GF) Caramel sauce (GF) Cashew cream GF Chocolate chunk cookie mix Chocolate pudding (GF) Coconut oil pie crust Coconut whipped cream (GF) Coconut yogurt (GF) Date syrup (GF) Easy caramel sauce (GF) Gluten free flour blend (GF) Salted hot fudge sauce (GF) Peanut butter GF Pumpkin pie spice (GF) Two ingredient chocolate mousse (GF)

If you don't have any experience making coconut oil pie crust, I highly recommend taking a good look at this recipe and trying to familiarize yourself with the technique.

Other than that, you just need the same coconut oil pie crust from the last time, about 20 minutes of prep work and 25 — 35 minutes in the oven.

a confession that I've crossed over to the coconut oil dark side, leading into this whole grain coconut oil pie crust.

Some of you are probably wondering, But Ashlae, why would I make coconut oil pie crust when there's a perfectly suitable vegan version of butter available at the grocery store?

-LSB-...] you're looking to replace butter, Oh Lady Cakes has a coconut oil pie crust you can try.

So the second time around I went with a plain old coconut oil pie crust.

-LSB-...] used the recipe for coconut oil pie crust from Oh, Ladycakes.

If you look around the internet for coconut oil pie crust recipes, you'll notice they all incorporate coconut oil akin to how one would incorporate butter: while it's hard and cold, and with a pastry cutter or two knives.

Not exact matches

Coat the bottom of your baking pie dish with coconut oil to prevent the pie from sticking, before using a spatula to cover the bottom with the mixture.

-- Preheat the oven to 180C and line a 9 inch pie dish with baking paper (or use a loose bottom pie tin and grease really well with coconut oil)

3 medium striped beets 1 pie crust recipe (this one is from my book and it has quinoa flour and almond flour) 2 tablespoons olive oil 1 medium yellow onion, peeled and sliced 1/2 teaspoon fine sea salt 2 eggs 1/2 cup (125 ml) whole milk 1/2 cup (125 ml) unsweetened coconut milk 2 tablespoons finely grated parmesan 1 tablespoon cornstarch 2 ounces (60 g) goat cheese, crumbled

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!

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

2/3 + 1/4 cup whole wheat white flour 1/3 cup wheat germ 1/2 cup cane sugar 1 3/4 teaspoons pumpkin pie spice 3/4 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon sea salt 1 1/2 cups pumpkin 2 tablespoons melted coconut oil 1 large egg 2 teaspoons vanilla bean paste 2/3 cup mini cinnamon chips

Each ingredient serves a very specific purpose in making this pie delicious, so I can not guarantee results if substitutions are made - one exception is that coconut oil can be substituted for the palm oil shortening.

Likewise, we tend to find coconut oil a bit too overpowering in crumbles and pies (even refined coconut oil), and prefer a more neutral flavored oil like canola instead so the blackberry flavor can shine through.

Coconut oil and nut puree rely on cold to stay set — you'll find this the case with pretty much any raw pie or raw nut - based cheesecake.

I made some substitutes to this pie pudding: used tapioca starch in place of corn, almond milk rather than cow's, coconut oil verses butter, organic coconut palm sugar rather than white sugar.

It uses coconut oil as base along with garlic and onions, both well known for their immune boosting properties, next just add some pumpkin and coconut milk, ginger, stock and nutmeg; it» as easy as pumpkin pie!

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 taste rancid if it is too old and could definitely ruin the pie!

Filed Under: Recipes Tagged With: almond, aloha, bite - sized, chocolate, coconut, cream, dairy free, dessert, gluten - free, minis, oil - free, pie, plant based, Recipe, superfood, sweet, vegan

Ingredients: 2 tablespoons extra virgin olive oil 1 yellow onion, roughly chopped 1 3/4 pound butternut squash, peeled, halved, seeded, and cut into 1 - inch chunks (about 5 cups) 2 apples (like Fuji), halved, cored, and roughly chopped 4 cups low - sodium chicken broth or veggie stock 1 cup unsweetened almond milk 1 teaspoon pumpkin pie spice plus extra for serving Coconut yogurt for topping, optional

Prepare your crust and press it into the bottom of a lightly coconut oiled 6 - inch spring form pan (I'm sure a regular pie plate works too — or an 8 - inch glass dish — whatever you have on hand).

This is because I substituted coconut oil for the shortening in my tried - and - true pie crust recipe (since I didn't want to go to the market).

Add cold coconut oil, and pulse until small balls of the coconut oil remain (as if you were making a pie crust!).

2 tablespoons coconut oil 1 acorn squash, sliced in 1 / 2 - inch thick rounds and seeds removed 1/4 teaspoon salt 1/4 teaspoon pepped 2 teaspoons brown sugar 1/2 cup whole pecans, chopped 1/4 teaspoon pumpkin pie spice 6 cups baby arugula 1 avocado, sliced 1 pomegranate, arils removed 1 seedless cucumber, sliced

Coconut oil would be my first recommendation — it's flavorless but still a solid fat, which is what you want here — something you can cut into the flour, like you'd do with a pie crust.

Filed Under: Breakfast, Dairy - Free, Egg - Free, Gluten Free, No Nightshades, Refined Sugar - Free, Soy - Free, Vegan, Vegetarian Tagged With: 10 ingredients or less, apple cider vinegar, avocado oil, coconut oil, coconut sugar, maple syrup, oat, oat flour, pumpkin, pumpkin pie spice, pumpkin week, vanilla

extra virgin olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.

In a large mixing bowl, whisk the coconut oil, pumpkin, honey, vanilla, cinnamon and pumpkin pie spice until well combined and smooth.

In a small pitcher, stir together maple syrup, maple sugar, coconut oil, pumpkin pie spice, and salt, and then warm slightly until the coconut oil melts.

The third step is to combine the coconut oil, maple syrup, maple sugar, salt, and pumpkin pie spice in a small pitcher.

Cinnamon Agave Kissed Toasted Walnut Pumpkin Cake Servings: 12 - 15 Ingredients For The Pumpkin Cake: 1 cup Fructevia 1 cup MonkSweet 1 & 1/4 cups vegetable oil (may use unsweetened applesauce for half) 8 eggs 2 tsp pure vanilla extract 2 cups pumpkin puree (not pumpkin pie mix) 2 tbsp cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2 cup coconut flour Directions For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick baking spray.

macadamia nuts dominated my appetite today Breakfast was «Pumpkin Pie» (mashed yam in yogurt with some pumpkin pie spice) Lunch was left over from yesterday stuff plus fruits More macadamia nuts My Amazon order arrived (coconut oil and coconut flakes)-- so snacked on Coconut Flakes as well And I still haven't figured out how to use my Ipod touch...... coconut oil and coconut flakes)-- so snacked on Coconut Flakes as well And I still haven't figured out how to use my Ipod touch...... coconut flakes)-- so snacked on Coconut Flakes as well And I still haven't figured out how to use my Ipod touch...... Coconut Flakes as well And I still haven't figured out how to use my Ipod touch...... yet....

Filed Under: Sweets Tagged With: Christmas, Clean, Comfort Food, Fall, Healthy Recipes, Kid - Friendly, Pies, Thanksgiving, Video, WinterIngredients: cinnamon, coconut oil, egg, eggs, honey, orange, pecan, pecans, pure maple syrup

2 cups old - fashioned oats (use certified gluten - free oats if making this GF) 1 cup raw pecan halves 1 cup raw pepitas (pumpkin seeds) 1/4 cup maple syrup 1/4 cup melted coconut oil 1/4 cup pumpkin puree 1 1/2 teaspoons pumpkin pie spice 1/4 teaspoon vanilla extract 1/2 teaspoon salt (optional) 1/2 cup shredded or shaved coconut (optional) 1/2 cup white or semisweet chocolate chips

1/2 cup pumpkin seeds 1 cup shredded unsweetened coconut 1/4 cup chia seeds 1/4 cup sunflower seeds 1 Tablespoon coconut oil 2 Tablespoons pure maple syrup (or stevia, to taste) 1 teaspoon pumpkin pie spice 1/8 teaspoon sea salt

Transfer the seeds to a small bowl, and mix in the shredded coconut, coconut oil, maple syrup, pumpkin pie spice, and salt.

Grease a 22 cm / 9 inch baking dish or pie tin with coconut oil.

I used coconut oil this time but I'm going to try butter in my next batch which may give it even more of a traditional pie crust flavor.

Filed Under: Dairy - Free, Egg - Free, Gluten Free, Oil Free, Refined Sugar - Free, Soy - Free, Sweet Things, Vegan, Vegetarian Tagged With: almond butter, baking powder, chocolate, chocolate chips, coconut milk, date, maple syrup, oat flour, pumpkin, pumpkin pie spice, pumpkin week, tapioca starch, vanilla

Our time honored products include shoofly pie and cake mix, molasses, pancake syrups and coconut oil among others.

She settled on making lovely little vegan hand - pies with apple and a coconut oil crust from Oh LadyCakes, which I'm dying to get my hands on.

I've made this pie crust a number of ways (with solid coconut oil, cold water instead of ice water, room temperature flour, etc.) and yes, the method drastically changes the end result.

The pie crust will work with either melted or unmelted coconut oil.

In this apple pie bars recipe, coconut oil holds the base and the topping together.

* I've also been working on a (coconut oil - based) vegan butter substitute of my own, but unfortunately I've been unsuccessful in developing a recipe that works in pie crusts.