Alternatively, add this oil to any base massage oil like
coconut or almond oil for relief from muscular and joint pains.
What can I use in the place of
coconut or almond oil?
Just throw a bunch of raw (with skin) almonds into your food processor with a bit of
coconut or almond oil and puree until it's to the consistency you want.
Not exact matches
Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut
or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons
coconut flakes 1/2 cup
coconut oil 1 cup sprouted pecan butter
or almond butter 3/4 cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2 cup
almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)
But here we make it a tad more special and extra delicious by cooking the oatmeal with pure apple juice / cider, spices, butter
or coconut oil and chopped
almonds for extra rich flavor and texture.
for the crust (gluten free and vegan)(makes one large pizza crust) 1/3 cup plus 4 tablespoon
almond milk — divided 1/2 teaspoon
coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia
or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive
oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional)
Add oats, 1/4 cup
coconut,
almond milk, chia egg (
or regular egg),
coconut oil, vanilla, baking powder, and cinnamon.
Pastry 3/4 cup / 100 g oat flour (
or 1 cup / 100 g rolled oats mixed into flour in a food processor) 1/3 cup / 50 g rice flour 1/2 cup / 50 g
almond flour 2 tbsp potato starch
or arrowroot 1/2 tsp sea salt 90 g / 3 oz chilled butter
or solid
coconut oil, cut into dices 3 - 4 tbsp ice - cold water
6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2 cups
coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (
or substitute ginger) 1 whole clove 6 cashew nuts 6
almonds 6 candlenuts (
or substitute macadamia nuts
or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here)
or vegetable
oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
I didn't have quite enough ground
almonds so I used 100g fine oatmeal so I think gluten free flour would work weak too, you might need a bit more
coconut oil and /
or water though.
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
1/4 cup raw pumpkin seeds
or any nuts like
almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well,
or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons
coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch of salt 1.
3/4 cup unsweetened
almond milk 1/4 cup ground chia seeds
or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4 cup
coconut sugar 1 cup olive
oil 2 teaspoons vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts
or pecans — chopped
1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated
coconut 1 cup / 250 ml unsweetened
almond milk 1 egg
or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin
coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon
1 - 2 tbsp olive
oil or coconut oil 1 red onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 20 wrinkly black olives, pitted 2 tbsp pickled capers, drained 2 tbsp finely chopped fresh mint 2 tbsp finely chopped fresh parsley 1 handfull
almonds, chopped 2 tbsp lemon juice 4 tbsp raisins
or finely chopped dates 150 g / 1 cup feta cheese (optional)
First place one cup each of the
almonds, pumpkin seeds, ground flaxseed and sunflowers seeds in a food processor and blend for a minute
or so until smooth, then transfer the mix to a bowl and stir in the remaining half a cup each of pumpkin seeds and sunflower seeds along with the salt,
coconut oil and water.
Apple Oatmeal 1 cup rolled oats 1 cup unfiltered and unsweetened apple juice / cider (
or milk of choice
or water) 1 1/2 cup water 2 tbsp
almonds, finely chopped 1/2 tsp ground cinnamon 1/2 tsp freshly ground cardamom 1/4 tsp ground vanilla 3 tbsp butter (
or coconut oil) 10 - 15
almonds, chopped a large pinch salt
But if you really want to make it free of refined sugar, you can omit the Oreo - based crust and use the following recipe for a 9 - inch fluted tart pan: 1 1/2 cups
almond flour, 1/3 cup unsweetened cocoa powder, 1/4 cup raw agave syrup
or coconut sugar, 3 tablespoons
coconut oil, and 1/4 tsp sea salt.
• 1/4 cup
coconut oil • 1/2 cup
coconut sugar • 1 large egg • 1 tsp vanilla • 1.5 cups
almond meal • 2 T arrowroot starch • 2 T
coconut flour • Pinch salt • 1/4 Tsp baking soda • 1/2 cup soy free chocolate chunks (
or a good bar chopped up) • 1/2 cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2 cup fresh cherries (pit and cut in half)
1 tablespoon
coconut oil 1/8 cup cocoa powder 1/4 cup whey protein concentrate (unflavored) 1 tablespoon
coconut flour 1/8 cup goji berries 1/8 cup
almond milk (
or coconut, hemp,
or rice milk) 1/2 tbsp Myprotein toffee flavodrops (see Note 1 below for subs)
1 tbsp ground flax (
or chia) seed 1/4 cup hot water 1 1/2 cups oat bran 1/2 cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup
almond milk 1/4 cup soy yogurt * 3 tbsp
coconut or safflower
oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin
or papers.
Put all the ingredients into the food processor - the dates,
almond butter, cacao powder, cacao butter (
or coconut oil), and fine sea salt, and process it until a sticky smooth paste forms.
of
coconut oil, melted 70 ml of
almond milk (
or other plant based milk) 200g of mushrooms 1 fresh red chilli 2 tbsp.
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!
COOKIES: 3 tbsp pumpkin puree (
or similar substitute) 3 tbsp softened vegan butter
or coconut oil 1/4 cup
almond butter 1/2 cane sugar 3 tbsp liquid sweetener, such as molasses
or maple syrup 1 1/2 flour 1/2 tsp baking soda 1/4 ground ginger 1/2 tsp ground cinnamon
I would recommend substituting a liquid
oil (like
almond or jojoba) for about half of the
coconut or cocoa butter.
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
Bake the cake (
or cupcakes) as directed on box (I used
coconut oil in place of the butter, and
almond milk in place of regular milk, and 2 eggs) yield is around 34 mini cupcakes
In a bow whisk together the pumpkin puree,
coconut oil,
almond or peanut butter, agave nectar, vanilla extract and the flaxseed mixture.
Almond Butter Protein Bars — These tasty protein bars are vegan, no - bake and have just eight ingredients, including dates, chia seeds, oats, vanilla protein powder (or plain protein powder with vanilla extract added to the recipe), maple syrup, almond butter, chocolate chips and coconu
Almond Butter Protein Bars — These tasty protein bars are vegan, no - bake and have just eight ingredients, including dates, chia seeds, oats, vanilla protein powder (
or plain protein powder with vanilla extract added to the recipe), maple syrup,
almond butter, chocolate chips and coconu
almond butter, chocolate chips and
coconut oil.
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
1/4 cup creamy
almond butter 1/4 cup maple syrup 1/4 cup
coconut oil, melted 1 teaspoon pure vanilla extract 2 tablespoons light brown sugar, packed 1/4 teaspoon ground cinnamon 1/2 teaspoon Kosher
or sea salt 2 1/2 cups old - fashioned oats 1 1/2 cups unsweetened flaked
coconut 1 cup roughly - chopped raw
almonds 4 ounces bittersweet chocolate, finely chopped
Many with Alzheimer's lose their appetite and won't eat, so if they prefer the flavor of
coconuts over peanut
or almond butter, then maybe they will get some much needed fat into their systems if they eat the
coconut oil while they are refusing the nut butters.
In a blender add the spinach
or baby kale, maple syrup, vanilla extract,
almond extract, apple sauce and melted
coconut oil.
Well... I use Earth Balance Butter (dairy free) and
almond milk but if you wanted to use
coconut oil /
oil or water / broth you could too!
4 ripe bananas 4 large eggs 1 tbs cinnamon 1 tbs cardamom (optional) 1 tsp baking soda 1 tsp baking powder 1/2 cup
almond butter 1 tsp vanilla extract 1 stick butter melted (not paleo)
or 1/2 cup melted
coconut oil 1/2 cup
coconut flour 1/2 cup raisins
Mine worked with these substitutions - of - necessity: 1 Baked in 5 ″ x 9 ″ glass loaf pan 2 Used parchment paper, not greased pan 3 ran out of
coconut oil so it was 3/4 parts
coconut oil, 1/4 olive
oil 4 Once again, used Trader Joe's
almond meal, didn't have blanched alm flour on hand today Yes, as you commented jgentry, it was the perfect blend of
almond and
coconut flours so as not to be
almond flour dry
or c - flour sweet.
INGREDIENTS — per person 2 eggs (free range, grass fed, if possible) 2 tablespoons of milk (
coconut or almond) 1/2 tablespoon olive
oil 1 sprig...
3/4 cup rolled oats 1 cup
almond meal 1/4 cup finely ground cornmeal 3/4 teaspoons baking powder Pinch of salt 1 egg, beaten (
or 1 flax egg if vegan **) 1/4 cup
coconut oil, melted 1/4 teaspoon pure
almond extract 1 teaspoon pure vanilla extract 1/3 cup pure maple syrup + 1/2 tablespoon, divided 1 medium Hachiya (more oblong)
or 2 Fuyu (more squat) persimmons, sliced in 1/4 inch rounds.
1 cup
almonds (
or almond meal) 3/4 shredded unsweetened
coconut (
or coconut flour) 1/4 cup melted
coconut oil 2 tablespoon maple syrup Pinch sea salt
Make the caramel: Add dates,
almond butter, maple syrup, vanilla, salt and
coconut oil to a food processor and blend until smooth, this may take a minute
or two depending on the power of your machine.
3 cups fine ground blanched
almond flour (What I recommend) 1/2 tsp salt (
or just slightly under that amount) 1/4 tsp baking soda 1/4 cup
coconut oil / palm shortening, softened
or liquid 2 Tbls honey 2 large US size eggs, room temp eggs Note: For best results use a high quality very fine ground
almond flour like THESE brands.
Optional topping: finely grind
almonds or pecans and mix with butter
or coconut oil to make a crumble topping.
2 cups blanched
almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed
oil (olive
oil, melted
coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (
or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries
or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
2 1/2 tablespoons ground flax seeds 1/4 cup beet juice 2 1/4 cups
almond milk 1 1/2 teaspoons (apple cider) vinegar 1 1/2 cups / 6 ounces whole wheat pastry flour 1/3 cup / 1 1/2 ounces quick - cooking oatmeal 3 tablespoons cornstarch
or rice flour 2 teaspoons baking powder 3 tablespoons natural cane sugar / fine
coconut sugar 1/4 teaspoon salt 1 cup blueberries, frozen is ok
oil for cooking
In a medium bowl mix together your strawberry purée, honey (
or agave),
coconut oil, vanilla, and
almond milk mixture.
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
Chocolate - Sesame Biscotti Maple - Oat Plum Crumble Chocolate - Orange - Goji Cookies Caramel Apple Upside Down Cake (with Vanilla Bean Cashew Cream) Gingerbread Cake with Lemon Cashew Cream
Almond, Cardamom & Chocolate Chunk Cookies Castagnaccio (Italian Chestnut Cake) Strawberry & Rhubarb Polenta Cake (
or Muffins) Maple - Roasted Nut Butter Brownies
Coconut Cupcakes with Chocolate Ganache (Grain - Free &
Oil - Free) Apple Crumble Shortbread Bars Chocolate Dipped Lemon & Cranberry Shortbread Vegan Baked Custard Tarts Vegan Chewy
Coconut - Oat Cookies
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.