Sentences with phrase «coconut oil recipes when»

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The coconut oil you seem to use in this recipe is runny, but when I looked into buying some they're all quite hard.

I wanted to ask, when you state tablespoons of coconut oil in your recipes do you mean as it comes in the jar or melted?

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

Coconut Granola Recipe Save Print Ingredients 6 tbsp melted coconut oil (scoop it when solid and melt it in the microwave) 4 cups of old fashioned style oats 3 tbsp flax... [Read mCoconut Granola Recipe Save Print Ingredients 6 tbsp melted coconut oil (scoop it when solid and melt it in the microwave) 4 cups of old fashioned style oats 3 tbsp flax... [Read mcoconut oil (scoop it when solid and melt it in the microwave) 4 cups of old fashioned style oats 3 tbsp flax... [Read more...]

Tried many of your recipes and they work so well BTW, the rancidity is when the coconut oil is old / past expiry date, or when it reacts with moisture.

I've been able to just directly add it to my food processor, but I've been making this recipe when my coconut oil has been soft but still completely solid.

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.

Coconut oil imparts a nice coconutty flavor when used for cooking, which is actually quite tasty in chicken and meat recipes.

This whipped coconut oil recipe is the perfect moisturizer for summertime (or when you wish it was summertime!).

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!!!

Do you melt the coconut oil then add to the recipe, or just throw it in when it's harder?

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.

Traditional recipes call for smothering the pumpkin seeds in butter, but why go that route when there's coconut oil?

As I stated in the recipe, I use a mild (or flavorless) coconut oil when making the cheese, and mine doesn't have even the slightest hint of coconut taste.

When I am home working in Australia, I help to produce and market new Banaban products and creative concepts, writing cookbooks based on Banaban Coconut products and working on my recently developed coconut recipe inspired Apple iTunes App with my love for cooking with Banaban Virgin CoconCoconut products and working on my recently developed coconut recipe inspired Apple iTunes App with my love for cooking with Banaban Virgin Coconcoconut recipe inspired Apple iTunes App with my love for cooking with Banaban Virgin CoconutCoconut Oil.

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??

However, when more than a few of you email me over the course of a week, asking for a coconut oil version of an existing OLC recipe (that's laden with vegan butter), I couldn't resist saying yes.

When I write «olive oil» in my recipes I mean extra virgin cold pressed olive oil, and when I write «coconut oil» I am referring to unrefined raw organic coconut When I write «olive oil» in my recipes I mean extra virgin cold pressed olive oil, and when I write «coconut oil» I am referring to unrefined raw organic coconut when I write «coconut oil» I am referring to unrefined raw organic coconut oil.

I use coconut oil a lot in my baking, so I definitely am excited to use this shortcut when making other healthy recipes that call for melted coconut oil, such as pumpkin bread!

Also re the cold flour — as I am adding warm coconut oil, never made sense to have cold chickpea flour as it would just great instantly warm when mixing:) Recipe: INGREDIENTS: 1 1/2 c + 1/8 c chickpea flour (or mix 1 c chickpea & 3/4 c buckwheat flour) 1/2 tsp sea salt 1 tsp baking soda 1/4 c coconut sugar (sift out most lumps) 1/4 + 1/8 tsp stevia powder 1/4 c + 2 tbsp coconut oil, melted TIP: add remaining liquid ingredients to warmed coconut oil pot 2 tsp vanilla 2 tbsp lemon juice (optional plus rind) to form * thick * dough consistency.

I love this recipe but when I use only coconut flour I find the amount of coconut oil is way off — I end up needing to add about 6 - 7 extra Tbsp of coconut flour and cocoa powder to make a batter (I would need to add even more if I wanted to be able to roll it into balls).

Ok... I never leave comments when I make variations to a recipe, but it's sooooo yummy I just have to in case others want to try lower sugar, and an alternative to coconut oil or butter.

Its similar - to - butter consistency when cold makes it good for non-dairy baked goods (although, as in the pound cake recipe above, we prefer to use both butter and coconut oil).

I'm puzzled — it never happens when I use coconut oil in other recipes that require dehydration.

When using it for things like stir fries or other savory dishes where the coconut taste might be a good addition, I have a cheap, refined coconut oil I use — which is what I used in this recipe too because it would compliment the flavors and I was just using it to fry some veggies.

When I make skinny chocolate it makes me sick to my stomach which I'm pretty sure is the coconut oil since I have no problem with any of the other ingredients in other recipes.

Used in my Superhuman Banana Bread recipe as a substitute for butter, coconut oil can also be used in smoothies and desserts and as your oil of choice when stir frying.

You'll get my top seven tips for simplifying meal prep, plus updates when I post new healthy recipes, exclusive gifts, coupons (I was able to give away a jar of free coconut oil to anyone who wanted it recently!)

When you're first starting out with bulletproof coffee, begin with a small amount of butter and coconut oil / MCT oil and work your way up to the amount specified in the recipe.

I changed the recipe to include when to add the coconut oil.

This isn't really a recipe, but I find coconut oil especially delicious when making a Thai curry - I just sauté meat and vegetables in it, and then add curry paste and coconut milk.

I've been able to just directly add it to my food processor, but I've been making this recipe when my coconut oil has been soft but still completely solid.

When coconut oil is refined, it loses the coconutty flavor and smell making it more versatile in your recipes and food.

Usually when I want a cookie I just go for it and eat a real cookie but these are so tasty and I have no guilt about them: Nikki's Healthy Cookie Recipe from 101 cookbooks 3 large, ripe bananas, well mashed (about 1 1/2 cups) 1 teaspoon vanilla extract 1/4 cup coconut oil, barely warm — so it isn't solid (or alternately, olive oil) 2 cups rolled oats 2/3 cup almond meal 1/3 cup coconut, finely shredded & unsweetened 1/2 teaspoon cinnamon 1/2 teaspoon fine grain sea salt 1 teaspoon baking powder 6 — 7 ounces chocolate chips or dark chocolate bar chopped

Most of the time I make this recipe with peanut butter but I love it best when I use my homemade cashew butter — which, of course, I make with a tiny dab of coconut oil.

So my question always is: when a recipe calls for, say, 1 tablespoon of coconut oil, does that mean one tablespoon of solid coconut oil that you scoop out from the jar, or do you have to scoop some out, melt it and then measure out 1 tablespoon of coconut oil as a liquid and add it to the rest of the recipe's ingredients as a liquid?

So when I saw an easy recipe for chocolate using coconut oil on facebook, I decided to try it out for Easter.