Sentences with phrase «coconut oil recipes like»

Silicone chocolate molds: I like using silicone molds for coconut oil recipes like this one.

Not exact matches

I have a nut allergy and wondered if there were any equally healthy alternatives you know that would work instead of things like almond butter, coconut oil, cashew butter etc that feature quite heavily in your recipes?

I would like to know where you find the dates and in some of your other recipe you use coconut oil and rolled oats.

Sadly there isn't a good enough substitute for coconut oil in sweet recipes like this.

If you want more ways to get more coconut oil into your diet, you should check out my other coconut oil - rich recipes, like lemon coconut fat bombs, homemade coconut oil mint chocolate, and coconut oil fudge.

Our goals in using coconut oil here were to help the Chocolate Lava Dip stay a bit more smooth, velvety and liquid - y, while replacing fats like shortening that would be more typically used in this type of recipe (but which we'd prefer not to use in our recipes).

TIP: This recipe calls for coconut butter (not oil), and although I know that many people don't like coconut, I promise, the chocolate and peanut butter totally covers up the coconut flavor.

Teressa Cutter (an Aussie Chef) uses a lot of coconut oil in her recipes, might like her website http://www.thehealthychef.com I pretty much use you and her as my go to for goodies!

I actually like using coconut oil with shrimp recipes, it gives the shrimp a different, coconutty taste.

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).

While I like the taste of it in recipes, especially sweet recipes using coconut oil, I do not care for it off a spoon.

I've cooked and baked with the refined coconut oil before with excellent results (I don't at all like coconut flavor), but the other night I accidentally used the virgin stuff in a spaghetti recipe and ICK!

If you would like to make the original recipe, just add one tablespoon coconut oil and one tablespoon honey.

Try using coconut oil in a recipe where you start with a sauté of aromatics like onions and garlic.

While I do use virgin coconut oil in some of my recipes, I like using refined coconut here because refined coconut oil does not taste like coconut, and I worried that coconut flavor would overwhelm the chocolate flavor.

If you want more ways to get more coconut oil into your diet, you should check out my other coconut oil - rich recipes, like peanut butter coconut fat bombs, coconut berry fat bombs, lemon coconut fat bombs, coconut oil mint chocolate, coconut mint fat bombs, and coconut oil fudge

Like my other coconut oil fudge recipe, I love this recipe because it's really simple to make and is a tasty way to add more healthy coconut oil to your diet.

Coconut oil must be solid from the get - go if you're going to use it in a recipe like this one where the fat needs to be cut into the flour.

1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan

It was absolutely no kind of birthday celebration at all if chocolate crackles weren't on the table, but being a wholefoods lover these days I looked back over that recipe and cringed... copha (hydrogenated coconut oil, which is basically a couple of steps away from being a plastic), rice bubbles (would you like some puffed white rice with your sugar?!)

one day i woke up and had a huge hankering for frosting... but i don't eat dairy so i was sad: (then i found your recipe... loved it... so i decided i should make it... turned out interesting but... its like some sort of crack - sauce... amazing... i had my doubts when the coconut oil was separating in the freezer but i just mixed it up and blended it when it came out... it has little chunks of coconut oil in it... again amazing... and it has little gummy things... again amazing... and great overall texture... it works and is super tasty!!!

Hazelnut fudge... the second time we made it we left out the nuts and the honey... liked the second batch best.Love chocolate but it bothers my tummy... to acidic for me but no problem with the fudge we made with coconut cream.both of my gradaughters are big on coconut oil... I must share this recipe with them.

I've also tried similar recipes by adding grass fed butter, coconut oil, and grass fed collagen hydrolysate to herbal teas like dandelion root tea with similar results.

I used 3T coconut oil instead of almond butter like you suggested in your recipe note.

My coconut oil fudge recipe is made with healthy natural ingredients like coconut oil, cocoa powder, raw honey (stevia can be used if you prefer) and vanilla extract.

If you can not have soy or coconut oil or any other ingredient I like to use, I am sure we can figure out how to make the recipe work for you.

You might notice that the recipe calls for «refined» coconut oil, which is key, if you use virgin or non-refined, the cheese will end up tasting like coconut.

-LSB-...] Otherwise for true lovers of DIY you can find a bunch of more sophisticated recipes like for example Top 15 Coconut Oil Skin Recipes -Lrecipes like for example Top 15 Coconut Oil Skin Recipes -LRecipes -LSB-...]

OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast

This cocoa fudge recipe hinges on coconut oil and its ability to firm up into a fudge - like consistency.

Your coconut oil pastry sounds great, I've never thought of melting and cooling it down I usually rub it in like butter and you get coconut lumps I be making some pastry this afternoon so I'll be doing you recipe I'm making asparagus au gratin pies in a nice healthy sauce with Japanese panko crumb topping.

I have both, but sometimes I don't like the strong coconut flavor from the extra virgin oil in some recipes.

I made these almost exactly as the recipe says but my bf doesn't like coconut oil so I used softened earth balance butter instead.

But I got lured in by the fact that this recipe called for non-standard ingredients like vanilla bean and coconut oil, and I already had both of them on hand; I've come a long way from the days when I had to check to see if I had baking powder before I made anything.

Healthy monounsaturated fats, like the coconut oil in this recipe, can actually help you burn calories!

You might like this recipe for zucchini bread that uses coconut oil:

Hi there... I was very interested in this recipe since I am trying to ingest more coconut oil on a daily basis and I find it too much like just putting slightly better tasting shortening in my mouth... well this is a bit like putting bitter butter in my mouth..

I found the BEST way to get these to look like yours & to have the thinnest texture is to add almost double the water in the recipe & pan fry them in a very hot cast iron pan (or whatever your choice of pan) w / a bit of coconut oil... & like you said, don't forget to push down on them after you slip them to get the pan marks;).

For single specialized recipes (like Tiramisu and Super Greens), you'll need ingredients like rum, matcha powder, etc. - For the protein bars toppings / frostings, you'll need Greek yogurt, Neufchâtel cream cheese, coconut oil, various nuts and seeds, caramel sauce (I used Date Lady ® Organic Caramel Sauce throughout the book because it's made from dates instead of sugar), 100 % fruit spread, ground flaxseed meal, shredded coconut, quick cooking oats and quinoa flakes.

Other semi-solid fats you could use in the recipe include refined coconut oil (which doesn't smell like coconut) and shortening, if either of those are available to you.

My niece has stomach problems and is allergic to wheat, dairy and eggs so I tried to make her lemon poppyseed mini cakes and used gluten free flour, coconut oil and egg replacer, (recipe called for 2 1/4 cup flour, 1 1/3 cup butter, 5 eggs) but when I mixed it up it was like paste and liquid y on top, put it in the pan and baked it, (350) and the oil and water separated and came to the surface, looked like I was deep frying, needless to say it came out like hardtack, what's wrong??

the recipe definitely needs fresh fat plump dates, but adding coconut oil certainly doesn't sound like a bad alternative

I haven't tested this brownie recipe with coconut oil, but it seems like it would work.

It has bell peppers, chicken, some soy sauce, chili powder, and is fried up in coconut oil, so while it may seem like a basic recipe, it actually is full of flavor.

Depending on what the recipe is you could try and substitute it with coconut oil as they have similar qualities (especially if the recipe is something like a raw cheesecake) but for this chocolate recipe I would try substituting it for equal parts almond butter and coconut oil.

I would like to ask you a question, can you exchange coconut oil in a recipe that calls for vegetable oil?

salt 2 T coconut oil (divided into two 1 T servings) optional: 1/4 crushed nuts like walnuts or pecans (I used 1/4 cup walnuts) optional: dark chocolate chips (I chopped up 1/4 of an Alter Eco Blackout Bar for this recipe, which has 90 % cacao content) **

Keto Fat Bombs are snacks made from healthy fats like avocado, coconut oil, and nut butter, We've included two Keto Fat Bomb Recipes here — one for...

I use it without adding other flours to it, but do have to modify recipes a bit (like more applesauce or coconut oil).

The recipe should still work even if there are bits of solidified coconut oil, but I like to try to prevent it where possible.