CRUST: 1 1/2 cup blanched almond flour 1/2 cup coconut flour 1 tsp aluminum free baking powder 1
cup coconut oil or butter 3/4 cup Swerve (or erythritol and 2 tsp stevia glycerite) 1 tsp Celtic sea salt 1 egg
COOKIES: 1 1/2 cup blanched almond flour 1/2 cup coconut flour 1 tsp aluminum free baking powder 1
cup coconut oil or butter 1 cup Just Like Sugar 1/2 cup erythritol (or Swerve) 2 tsp stevia glycerite (omit if using Swerve) 1 egg 1 tsp Celtic sea salt CHOCOLATE DRIZZLE: 2 TBS grass fed butter or coconut oil 1 oz unsweetened baking chocolate 10 TBS unsweetened almond milk OR heavy cream 1/4 cup erythritol (or confectioners Swerve) 1 tsp stevia glycerite (omit if using Swerve)
Almond Flour Chocolate Donuts 1/4
cup coconut oil or butter 1/3 cup honey 1/3 cup cocoa powder 3 eggs 3/4... Continue reading →
When you mention «1/4
cup coconut oil or butter, melted», 1/4 cup refers to the already melted coconut oil?
1/2
cup coconut oil or butter, softened ** (I might consider adding 1/4 cup more fat, as they weren't quite as «chewy» as I generally prefer.)
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)
Wet ingredients 160 ml / 2/3
cup plain unsweetened yogurt
or plant yogurt 80 ml / 1/3
cup coconut oil,
butter or olive
oil 10 fresh soft dates, pitted and mashed 3 large eggs (
or 3 tbsp chia seeds mixed with 9 tbsp water) 1/2
cup / 120 ml apple sauce, unsweetened (see below for instructions hot to make your own) 3 organic apples
Mushroom Soup 2 tbsp
coconut oil, olive
oil butter or ghee 2 garlic cloves 2 sprigs thyme 2 sprigs rosemary 4 (250 g) portobello mushroom, cleaned 8 (250 g) brown button mushroom
or champignon, cleaned a large glug of white wine, optional 4
cups / 1 liter water 1 tbsp (
or 1 cube) vegetable bouillon sea salt and black pepper
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
2 tablespoons peanut
or vegetable
oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2
cups vegetable stock 1 (14 - ounce) can light
coconut milk 1/2
cup of Peanut
Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1
cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
about 5 clementines — divided 2/3
cup coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2
cup hazelnuts 1/4
cup chocolate chips — I used vegan mini-chips 1
cup cooked black beans 2 tablespoons sesame tahini
or another nut
butter 1/4
cup cocoa powder 1/2 tablespoon
coconut oil 1/4 heaping
cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional
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
1 tablespoon
oil (
butter / lard /
coconut oil) 1 medium onion, finely chopped (I use a mini-prep food processor) 1 clove garlic, minced 1 pound ground beef
or bison
or lamb 1 1/2 teaspoons paprika 1 teaspoon cumin 3/4 teaspoon cinnamon 1/4
cup chopped kalamata olives (about 10 - 12) 1/4
cup golden raisins 1 teaspoon sea salt Scant 1/4 teaspoon black pepper 2 - 3 tablespoons chopped cilantro 1 teaspoon lemon zest
1/4
cup (56 g) unsalted organic grass - fed
butter, slightly softened (
or clarified
butter or coconut oil for strict paleo)
1/3
cup cold
butter (
or vegan margaraine,
coconut oil or vegan palm shortening, just make sure its very cold)
1/3
cup sifted
coconut flour 2/3
cup gluten - free All - Purpose Flour Blend 1/2 teaspoon guar gum
or xanthan gum ⅛ teaspoon salt 1/3
cup extra-virgin
coconut oil or palm shortening
or butter, room temperature 3 — 4 tablespoons honey
or agave nectar, to taste 2 tablespoons unsweetened
coconut milk, lite
or full fat 1 teaspoon pure vanilla extract
Melt together 1/3
cup coconut oil, 2T molasses, 4T sunbutter (
or other nut
butter but sunbutter gives it a great cookie taste.)
1 1/4
cups organic brown rice syrup 3/4
cup organic peanut
butter * 2 tablespoons organic virgin
coconut oil 6
cups brown rice cereal (gluten - free) 1/4
cup cacao nibs
or dark chocolate chips (optional)
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
Place about 1/3
cup of the batter into the waffle iron and sprinkle a bit of the remaining
coconut sugar on top of the batter in the waffle iron (you may want to grease the iron with
coconut oil or butter to keep sugar from sticking), then close the iron and cook according to your iron's directions.
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
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
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.
Tacos:
Butter, lard, duck fat,
or refined, expeller pressed
coconut oil (2 - 3 TBS)-- where to buy
coconut oil Cumin (1 tsp) Cayenne pepper (1/4 tsp) Oregano, dried (1 tsp) Brisket, grass - fed (3 lbs)-- where to buy brisket Sea salt Black pepper, freshly ground — where to buy black pepper Beef
or chicken stock, ideally homemade,
or store bought organic (4
cups)-- click here for my beef stock recipe; click here for my chicken stock recipe Arrowroot
or corn starch (2 - 3 TBS)-- where to buy cornstach Sprouted corn tortillas, organic, homemade
or store bought (1 package) Cheese, grass - fed, organic (4 oz)-- where to buy cheese Sour cream, grass - fed, organic (1 container)
butter or coconut oil, melted (
or another 1/4
cup applesauce) 1/4 -1 / 3
cup sugar
or honey (I used 1/4
cup brown sugar) 3/4
cup whole wheat flour (I used white whole wheat flour) 1 tsp.
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
2 tbsp cooking fat of choice (lard, ghee,
butter, olive
oil,
coconut oil, etc.) 1 large onion (
or 2 small) 3 ribs celery 3 cloves garlic 6 carrots, peeled 1 medium beet, peeled 1 bay leaf 1 1/2
cups water 1/4
cup fresh basil Salt to taste
Place 1/2
cup coconut oil or cocoa
butter in a metal
or glass bowl, fit over pan, and let melt.
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...
1
cup of raw cashews, soaked overnight in fresh, purified water 1/4
cup coconut butter (not
oil)
or maple syrup 1/4
cup of lemon juice 1 teaspoon of
coconut oil, melted 1 teaspoon of vanilla extract Pinch of pink Himalayan salt Topping: Shredded
coconut flakes
2 tablespoons
butter, ghee,
or coconut oil 3 eggs 3/4
cup whole milk
or coconut milk 1/2
cup almond flour 1/4
cup arrowroot powder 2 tablespoons
coconut sugar
or honey 1/2 teaspoon vanilla extract 1/8 teaspoon unrefined sea salt 1/2
cup fresh
or frozen organic blueberries
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
for the filling: 120 grams (1/2
cup) cream of
coconut 100 grams (1/2
cup) granulated sugar 100 grams (1/2
cup) brown sugar heaping 1/2 teaspoon kosher salt 3 eggs 2 egg yolks 30 grams (2 tablespoons)
coconut oil 85 grams (6 tablespoons)
butter 2 tablespoons desiccated
coconut 1 tablespoon cornmeal scant
cup (approximately 225 mL,
or 7/8
cup) buttermilk, well - shaken
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?
1 tablespoon
oil (
butter / ghee /
coconut oil) 1 1/2 — 2 pounds lamb meat on the bone (lamb shoulder blade
or arm chops) 1 onion, sliced 2 cloves garlic, minced 1 teaspoon fresh grated ginger 1 tablespoon curry powder 1 teaspoon sea salt (
or to taste) 2 medium carrots, sliced Potatoes, diced (optional) 2
cups stock 1/3 — 1/2
cup raisins
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
butter
1
cup brown sugar, packed 1/2
cup coconut oil * (
or butter for non-vegan) 2 eggs 1 tsp vanilla 3 ripe bananas, mashed (
or thawed frozen bananas) 1 1/4
cup emmer flour 1/2 tsp kosher
or sea salt 1 tsp baking soda 1
cup roasted pecans, roughly chopped (roast for 6 - 7 minutes at 325 degrees)
1/4
cup coconut oil 2 tablespoon raw
coconut butter (optional, use regular
coconut oil if not available) 3 tablespoon raw honey, one that becomes solid at room temperature (use agave
or maple syrup if vegan) juice of 1/2 lemon
4
cups old fashioned oats 1/2
cup slivered almonds 1/4
cup ground flaxseed 1/2
cup sunflower seeds 1/2
cup sweetened raw
coconut flakes 1/2 teaspoon + 1/4 teaspoon salt 1/4
cup coconut oil 3 tablespoons
butter 1/4
cup honey 1/4
cup light brown sugar 1/2 teaspoon vanilla extract 2/3
cup dried cherries, chopped 1/2
cup white chocolate chunks
or chips
1/2
cup butter melted + extra
butter unmelted for greasing (preferably grass - fed
or you could sub with
coconut oil but it's way better with
butter)
1
cup shredded carrot 1
cup shredded sweet potato 1
cup shredded apple 2 eggs 8 dates 1 tbsp of
coconut oil or butter 1/4
cup of orange
or apple juice 2
cups blanched almond flour 1 tsp baking soda 1/3 tsp salt
I use this one (
or 2 eggs) 1/4
cup of honey 1/3
cup of
coconut flour 3 tbsp of
coconut oil or butter 1 tsp baking soda 1/3 tsp salt 1
or 2 tsp of ground cinnamon (optional)
2
cups One Degree Organics Sprouted Spelt Flour 1/3
cup One Degree Organics Quick Oats 1 1/2 tsp double acting baking powder 1/2 tsp salt 1/4
cup + 2 Tbsp raw cane sugar 1/2
cup cold
coconut butter or coconut oil 3/4 to 1
cup almond
or soy milk 1/2
cup raspberries Coarse sugar for sprinkling
1 very ripe banana 1/2
cup of fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons of milled flaxseeds + 4 tablespoons of water 1/2
cup of almond
butter (peanut
butter will work as well) 1 1/2
cup of jumbo oats 1/2
cup of ground almonds 3 -4 tablespoons of roughly chopped hazelnuts 3 tablespoons of melted
coconut oil 3 tablespoons of maple syrup
or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3 tablespoon of almond milk pinch of sea salt
organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL organic, grassfed
butter or pure
coconut oil 1 pound pasture - raised, organic chicken breasts, cut into 1/2» chunks 1 large organic onion, diced 1 medium organic red bell pepper, diced 3 - 4 ribs organic celery, diced 1/2
cup mushrooms, diced 2 - 3 cloves organic garlic, minced 1 TBL arrowroot powder (
or non-GMO cornstarch) 1 tsp (
or more, to taste) unrefined sea salt Freshly ground black pepper, to taste 1/8 tsp ground white pepper Dash cayenne powder 1 1/2
cups organic, grassfed cream 2
cups shredded organic cheddar (
or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)
coconut oil 1/4
cup — 1/3
cup pumpkin
butter (homemade
or store - bought)
1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch piece ginger 1 large onion, chopped and divided into 2 parts 1 large bunch of cilantro, chopped and divided into 2 parts 2 serrano chiles, seeds and stems removed 1 tablespoon
butter or olive
oil for sauteeing 1 teaspoon turmeric 4 large tomatoes, quartered 1 1/2
cups coconut milk 1
cup yogurt 2
cups coarsely chopped vegetables, such as carrots, potatoes, and cauliflower
1 tbsp cold pressed
coconut oil, ghee
or olive
oil 1 yellow onion, finely chopped 2 cloves garlic, finely chopped 2 tbsp fresh ginger, finely chopped
or 1 tsp ground 2 tbsp fresh turmeric, finely chopped
or 1 tsp ground 1 pinch ground cayenne pepper
or more to taste 3,5
cups / 800 ml canned plum tomatoes 1/2
cup / 125 ml uncooked red lentils, rinsed 2
cups / 500 ml water 1 tsp coarse sea salt 1 broccoli, cut into bite - size pieces 1 fennel, thinly sliced 1 zucchini, cut into bite - size pieces 1 handful green beans 1
cup / 400 ml cooked
butter beans
Pad Thai 2 tablespoons raw almond
butter 1/3
cups coconut oil 1 tablespoon Nama Shoyu
or Bragg Liquid Aminos 1 teaspoon ground coriander 1/2 jalapeno pepper — seeded 2 teaspoons freshly squeezed lemon juice 1/3
cup purified water 1 package kelp noodles
-LSB-...]
or other nuts — walnuts, pecans, etc. 6 tablespoons almond
butter or other nut / seed
butter (pumpkin seed
butter would work great here) 2 tablespoons ghee at room temperature
or coconut oil, melted 1/4
cup honey -LSB-...]