Sentences with phrase «cup cold coconut oil»

Cut in about 2/3 cup cold coconut oil or shortening into dry ingredients until mixture is crumbly.

Not exact matches

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

1/3 cup cold butter (or vegan margaraine, coconut oil or vegan palm shortening, just make sure its very cold)

170 ml 2/3 cup coconut oil (liquid) 75g 1/2 cup sorghum flour 75g 1/2 cup brown rice flour (+ more to flour workspace) 30g 1/4 cup almond meal 45g 1/4 cup potato flour (starch) 5g 2 tsp psyllium husk 1/2 tsp sea salt 170 ml 2/3 cup iced cold water

WET INGREDIENTS 6 ripe bananas 1 cup coconut oil (cold pressed, non-refined) 2/3 cup organic coconut milk 3 eggs, hormone free, omega 3 enriched 2 tablespoons lemon juice DRY INGREDIENTS 1 cup coconut sugar 2 teaspoons raw organic stevia (green powder) 1 3/4 cups organic almond flour (this is cheaper when purchased in bulk) 1 3/4 cups organic tapioca starch 1 1/2 teaspoons organic baking powder - gluten & aluminum free 1 teaspoon natural baking soda 1 teaspoon Pink Himalayan sea salt 1 cup chopped Raw Live Walnuts (optional)

I used the 1 cup coconut oil (I did have to let it warm a but first since it was way to cold to even chip out of the glass jar) an I put in about a tablespoon and a half of vitamin E oil (oops my dog bumped me while I was pouring) but it still turned out fantastic.

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

Pastry 2 cups flour 1 teaspoon salt 3/4 cup cold vegetable oil shortening (you could also try coconut oil) 3 - 4 tablespoons cold water

2 cups gluten - free High - Protein Flour Blend or gluten - free flour blend of choice 2 teaspoons xanthan gum - Pinch salt 2 tablespoons maple crystals or date sugar or granulated sugar 8 tablespoons coconut oil 1/2 cup cold water 4 teaspoons cider vinegar

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

Crumble topping 1 cup (110 g) rolled quinoa flakes (can be subbed for rolled oats or rolled millet) 1 cup (110 g) rolled buckwheat flakes (can be subbed for rolled oats or rolled millet) 1 pinch sea salt 6 tbsp cold - pressed coconut oil (room temperature) + more for greasing the dish 15 fresh soft dates, stoned

Wet ingredients 3 eggs 1 cup / 240 ml full - fat coconut milk 2/3 cup / 160 ml maple syrup 2/3 cup / 160 ml cold - pressed olive oil 100 g 75 % dark chocolate (of your choice), coarsely chopped

Tart Crust 120 g (1 1/4 cup) chickpea flour 90 g (2/3 cup) almond flour 40 g (4 tbsp) potato, tapioca or corn starch 2 tbsp fresh thyme, chopped 1 tsp sea salt and black pepper 6 tbsp coconut oil (a little extra for the tart pan) 6 tbsp ice cold water

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

1 cup / 240 ml raw chickpeas / garbanzo beans 1 cup / 240 ml raw wheat berries, preferably freekeh (green wheat berries, buy in middle eastern store) or use kamut, spelt berries or barley 2 aubergines / eggplants 2 tbsp cold - pressed olive oil or coconut oil 1 tsp cumin seeds 1 tsp ground sumac (buy in middle eastern store) 4 tomatoes 1 handful fresh flat - leaf parsley 2 tbsp cold - pressed olive oil 1/2 lemon, juice 2 - 3 tbsp Za'atar spice blend (recipe below) 1/2 cup (150 g) goat's cheese, crumbled

1/4 cup ghee or neutral coconut oil - cold and solid (I prefer using ghee for this recipe as it goes really well with the curry spice)

16 oz gluten - free rolled oats (extra thick or regular)(half a bag) 1/4 cup and 2 Tbsp raw almonds, soaked overnight or for 10 - 12 hours 1/4 cup walnuts, soaked for 4 hours 1/4 cup raw pumpkin seeds, soaked for 6 hours 1/4 cup raw sunflower seeds, soaked for 6 hours 1/2 cup unsweetened coconut flakes 1/3 cup extra-virgin, cold - pressed olive oil 3 Tbsp liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 2 1/4 tsp ground cinnamon 3/4 tsp ground nutmeg 3/4 tsp ground cloves 2/3 — 1 1/2 cups dried fruits / freeze - dried fruits

Ingredients 32 oz gluten - free rolled oats (extra thick or regular) 3/4 cup raw almonds, soaked overnight or for 10 - 12 hours 1/2 cup walnuts, soaked for 4 hours 1/2 cup raw pumpkin seeds, soaked for 6 hours 1/2 cup raw sunflower seeds, soaked for 6 hours 1 cup unsweetened coconut flakes 2/3 cup extra-virgin, cold - pressed olive oil 1/3 cup liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 1 1/2 Tbsp ground cinnamon 1/2 Tbsp ground nutmeg 1/2 Tbsp ground cloves 1 1/2 — 3 cups dried fruits / freeze - dried fruits

2 cups gluten free all purpose flour — I use Pamelas brand all OR 2 cups whole - wheat pastry flour 1 1/1 cups old - fashioned rolled oats 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 teaspoon celtic sea salt 1 teaspoon baking powder 1 teaspoon baking soda 1/3 cup coconut oil — liquid 1/2 cup honey 2 eggs 1 cup whole - milk plain yogurt 4 tablespoons cold unsalted butter, cut into small pieces 3 tablespoons evaporated cane juice

2 packets of gelatin 8 tablespoons of cold water 1 1/2 cups granulated sugar 1/3 cup cold water 2 teaspoons coconut extract 1 teaspoon vanilla bean paste 1/4 teaspoon salt powdered sugar for sprinkling 8 ounces high - quality dark chocolate, melted 1 tablespoon coconut oil 1/2 cup unsweetened, flaked coconut, toasted

For scones 3 cups old - fashioned oats 1/2 cup coconut flour 1/4 cup + 2 tablespoons cane sugar 1 tablespoon baking powder 1 teaspoon sea salt 1/4 cup + 2 tablespoons chilled coconut oil 1 cup cold unsweetened almond milk 1/2 cup halved cranberries Zest of 1 orange

1 pound rhubarb, sliced (3 - 4 cups) 2 pints strawberries, hulled and quartered 3/4 cup coconut sugar, divided 1 cup oats 1/2 cup almond meal 1/2 cup white whole wheat flour or whole wheat pastry flour 1/2 cup chopped pecans 1/2 teaspoon cinnamon Good pinch of salt 1/3 cup extra virgin olive oil 1 tablespoon cold water

1 1/2 cups whole wheat pastry flour 1/2 cup all purpose flour (or white whole wheat flour) 1/2 cup hazelnut meal 2/3 cup coconut palm sugar, divided 1/4 teaspoon salt 1/4 cup extra virgin olive oil 1/4 cup hazelnut oil (or high - oleic safflower oil) 1/4 cup cold water 3 cups sliced rhubarb 3 cups raspberries 1 cup blueberries 1 1/2 tablespoons cornstarch 1/4 to 1/2 teaspoon freshly grated lemon zest 1/2 teaspoon freshly grated ginger, optional 1 teaspoon raw (turbinado) or demerara sugar, for sprinkling

1 head of cauliflower 1 eggplant 1 delicata squash refined coconut oil salt & pepper ground cumin ground paprika dried, ground turmeric 1 lemon, cut in half and divided 1 cup spelt berries 3 cups filtered water drizzle of cold pressed olive oil drizzle of pure maple syrup chopped fresh parsley

Raw Vegan Tiramisu Cakes: 2 cups cashews, soaked for 5 - 10 hours in cold water 1/2 cup melted coconut oil 1/2 cup brewed espresso or dissolved instant coffee 4 tbsp maple syrup 1 tsp vanilla extract 1/4 tsp salt 4 tbsp raw cacao powder

4 ounces ALOHA original dark superfood chocolate, roughly chopped 2 tablespoons refined coconut oil 1/3 cup creamy peanut butter 1 tablespoon Grade B maple syrup, cold 3 - 4 tablespoons peanut meal 1 tablespoon dry roasted peanuts, roughly chopped Pinch of fine sea salt

Chocolate Cake 2 1/2 cup White Spelt Flour 1 3/4 cups Coconut Sugar 1/3 cup Dark Cocoa Powder (or regular if you don't love dark chocolate) 1 teaspoon Baking Powder 1 teaspoon Baking Soda 1 teaspoon Sea Salt 1 3/4 cup Cold Water 2 1/2 teaspoons Pure Vanilla Extract 1 teaspoon Natural Butter Extract 2/3 cup Neutral Oil 2 Tablespoons Distilled White Vinegar or Apple Cider Vinegar

spelt crust 1 1/2 cups whole spelt flour 1 tablespoon coconut sugar 1/4 teaspoon salt 1/2 cup coconut oil, solid 4 tablespoons cold water

ingredients GLUTEN - FREE PIECRUST FLOUR: 1 1/4 cups brown rice flour 3/4 cup sorghum flour 1/2 cup arrowroot starch 1/4 cup tapioca starch 1/4 cup quinoa flour OLD - FASHIONED GLUTEN - FREE PIECRUST DOUGH: 3 cups piecrust flour 1/4 Cup maple sugar 6 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon Himalayan salt 1 1/4 cups cold nondairy butter 3/4 cup cold rice milk SAVORY BUTTERNUT SQUASH AND SAGE GALETTE: 2 tablespoons ghee, coconut oil or nondairy butter 1 onion (thinly sliced) 1 cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon olive cup sorghum flour 1/2 cup arrowroot starch 1/4 cup tapioca starch 1/4 cup quinoa flour OLD - FASHIONED GLUTEN - FREE PIECRUST DOUGH: 3 cups piecrust flour 1/4 Cup maple sugar 6 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon Himalayan salt 1 1/4 cups cold nondairy butter 3/4 cup cold rice milk SAVORY BUTTERNUT SQUASH AND SAGE GALETTE: 2 tablespoons ghee, coconut oil or nondairy butter 1 onion (thinly sliced) 1 cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon olive cup arrowroot starch 1/4 cup tapioca starch 1/4 cup quinoa flour OLD - FASHIONED GLUTEN - FREE PIECRUST DOUGH: 3 cups piecrust flour 1/4 Cup maple sugar 6 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon Himalayan salt 1 1/4 cups cold nondairy butter 3/4 cup cold rice milk SAVORY BUTTERNUT SQUASH AND SAGE GALETTE: 2 tablespoons ghee, coconut oil or nondairy butter 1 onion (thinly sliced) 1 cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon olive cup tapioca starch 1/4 cup quinoa flour OLD - FASHIONED GLUTEN - FREE PIECRUST DOUGH: 3 cups piecrust flour 1/4 Cup maple sugar 6 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon Himalayan salt 1 1/4 cups cold nondairy butter 3/4 cup cold rice milk SAVORY BUTTERNUT SQUASH AND SAGE GALETTE: 2 tablespoons ghee, coconut oil or nondairy butter 1 onion (thinly sliced) 1 cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon olive cup quinoa flour OLD - FASHIONED GLUTEN - FREE PIECRUST DOUGH: 3 cups piecrust flour 1/4 Cup maple sugar 6 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon Himalayan salt 1 1/4 cups cold nondairy butter 3/4 cup cold rice milk SAVORY BUTTERNUT SQUASH AND SAGE GALETTE: 2 tablespoons ghee, coconut oil or nondairy butter 1 onion (thinly sliced) 1 cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon olive Cup maple sugar 6 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon Himalayan salt 1 1/4 cups cold nondairy butter 3/4 cup cold rice milk SAVORY BUTTERNUT SQUASH AND SAGE GALETTE: 2 tablespoons ghee, coconut oil or nondairy butter 1 onion (thinly sliced) 1 cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon olive cup cold rice milk SAVORY BUTTERNUT SQUASH AND SAGE GALETTE: 2 tablespoons ghee, coconut oil or nondairy butter 1 onion (thinly sliced) 1 cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon olive cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon olive oil

ingredients FOR THE CAKE: 1 and 3/4 cups all - purpose flour 1 and 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2/3 cup vegetable oil (plus more for greasing) 3/4 cup granulated sugar 1 cup coconut milk (plus 2 tablespoons) 2 lemons (finely grated zest, plus 3 tablespoons of juice) 1 teaspoon vanilla extract FOR THE COMPOTE: 1 cup blueberries 1 tablespoon lemon juice 1 tablespoon granulated sugar 3 tablespoons cold water (plus 1 and 1/2 teaspoons) 1 and 1/2 teaspoons cornstarch FOR THE TOPPING: 1 cup plain coconut - milk yogurt 1 teaspoon vanilla extract 2 and 1/2 teaspoons confectioners» sugar

For the crust 1/2 cup (65 g) gluten - free oat flour (buy or simply ground rolled oats in a mortar or food processor) 1/3 cup (45 g) ground almond flour 2 tbsp corn starch 1/2 tsp sea salt 3 tbsp cold - pressed coconut oil or organic butter 3 tbsp ice - cold water

for the crust 1 tablespoon ground chia seeds 3 - 4 tablespoons ice cold water, divided 1/2 cup coconut oil — cold and solid, plus more for oiling the springform — at room temperature 3/4 cup oat flour (I use ground rolled oats) 1/2 cup almond flour 1/4 cup tapioca flour 2 tablespoons coconut sugar pinch sea salt

Pie Crust: 2 cups One Degree Organics Sprouted Whole Wheat or Sprouted Spelt Flour 1 tsp salt 1/2 cup oil 1/2 cup cold water Filling: 2 cans (15 oz each) organic pumpkin puree 3/4 cup maple syrup 1/3 cup vegan milk (coconut or almond) 1 Tbsp coconut oil 2 1/2 Tbsp cornstarch 1/2 tsp salt 1 1/4 tsp cinnamon 1/4 tsp ginger 1/8 tsp nutmeg 1/8 tsp cloves

for the dough 1 1/4 cups sprouted or whole spelt flour, or half each sprouted / whole and light spelt flour 1 teaspoon sea salt 1/2 tablespoon coconut sugar generous 1/4 cup coconut oil — solid 2 - 3 tablespoons ice - cold water

for the frosting: 1/4 cup cold water 5 tbsp coconut butter (this is not the same as oil) 1/4 cup dark brown sugar 1 1/2 tsp instant espresso 1 1/2 tbsp unsweetened cocoa powder 6 oz bittersweet chocolate (preferably min.

For the Dough: 2 1/2 -3 cups whole - wheat pastry flour 2 cups all - purpose flour 1 Tablespoon baking powder 1 - 2 teaspoons fine sea salt 1/2 cup cold vegan butter 1/3 cup vegetable shortening 2 teaspoons agave or honey 1/2 — 3/4 cup very cold water For the Filling: 2 cups peeled and cubed red potatoes 2 Tablespoons ghee or coconut oil, plus extra for brushing 1 cup minced onion 1 cup shredded carrot 2 Tablespoons curry powder 2 teaspoons garam masala 1 teaspoon red chili flakes (optional) 3/4 cup fresh green peas 1/3 cup coconut milk

Grain free turkish flatbreads 2 eggs 1/2 cup cold water 2 tbsp olive oil 2 tbsp almond meal (very finely ground almonds) 2 tbsp defatted sesame flour (you can replace with defatted coconut or defatted almond flour) 1 tbsp ground flaxseeds 1/2 tsp baking powder A pinch of salt 1 tbsp nigella seeds Butter to fry

Ingredients -4 medium pears, large and thinly slice -1 / 3 cup dark brown organic sugar -3 / 4 teaspoons ground cinnamon -1 / 4 teaspoon ground salt -1 / 8 teaspoon ground nutmeg -3 tablespoons cold coconut oil -5 cloves - A few drops of vanilla essence — Purely Elizabeth pumpkin flavored granola

Nut & Seed Granola from Feeding the Whole Family: Cooking with Whole Foods by Cynthia Lair (shared with permission) 3 cups rolled oats 1/2 cup sesame seeds 1/2 cup sunflower seeds 1/2 cup pumpkin seeds 1/2 cup almonds, chopped 1 cup whole wheat pastry flour 1/2 tsp cinnamon pinch sea salt 1/3 cup cold - pressed vegetable oil (we like to use coconut, though all wet ingredients need to be at room temperature to do so) 1/3 cup brown rice syrup or maple syrup 1/4 cup apple or orange juice (in a pinch, most other juices have worked for us too) 1 tsp vanilla 1/4 tsp almond extract

1 cup sliced almonds 1/2 cup shredded coconut 2 cups + 1 tbsp all - purpose flour 1 cup packed light brown sugar 1 tsp baking powder 1/2 tsp salt 1/4 cup unsalted butter, cold and cubed 1/2 cup mini chocolate chips 3 large eggs 1 tbsp canola or vegetable oil (or melted coconut oil) 1 tsp vanilla extract egg wash: 1 large egg beaten with 1 tbsp milk 8 ounces semi-sweet chocolate, coarsely chopped

1 1/2 cup Raw cacao powder 1/2 cup Cashew nuts 1/4 cup Chia seeds 1/2 cup Coconut Oil (Cold Pressed, Extra Virgin Oil) 1/3 cup + 1 tbsp Raw Honey 2 pinches Celtic Sea Salt Shredded dried Coconut Oil (Cold Pressed, Extra Virgin Oil) 1/3 cup + 1 tbsp Raw Honey 2 pinches Celtic Sea Salt Shredded dried coconutcoconut

6 Tbsp unsweetened organic Cocoa 3 Tbsp Coconut Oil * 6 Tbsp unsalted organic Butter * 2 organic Eggs, room temperature (cold eggs will harden the oil) 1 tsp pure Vanilla Extract 1/4 cup plus 2 Tbsp Coconut Nectar 3/4 cup Coconut Crystals 1/8 tsp Sea Salt 1/2 cup sifted Coconut Flour (measure after siftiOil * 6 Tbsp unsalted organic Butter * 2 organic Eggs, room temperature (cold eggs will harden the oil) 1 tsp pure Vanilla Extract 1/4 cup plus 2 Tbsp Coconut Nectar 3/4 cup Coconut Crystals 1/8 tsp Sea Salt 1/2 cup sifted Coconut Flour (measure after siftioil) 1 tsp pure Vanilla Extract 1/4 cup plus 2 Tbsp Coconut Nectar 3/4 cup Coconut Crystals 1/8 tsp Sea Salt 1/2 cup sifted Coconut Flour (measure after sifting)

Ingredients: (Adapted from Alexandra Dawson, www.inmybowl.com) 6 TBS full fat organic coconut milk (use the one that comes in a can) 6 TBS organic chia seeds 2 TBS organic ground flax seeds 1/2 TBS Braggs apple cider vinegar 1/2 cup Plexus 96 chocolate protein powder 1/3 cup organic raw cacao powder 2 tsp baking powder 1/4 tsp baking soda 4 TBS organic coconut sugar 1 medium rip banana, mashed 1/4 cup organic cold pressed coconut oil, melted 2 donut pans Makes 8 donuts Directions: Preheat the oven to 350 degrees.

I used one egg, 1/4 cup Native Forest organic coconut milk (the best), 1/2 scoop ON Gold Standard vanilla whey protein, 1/2 tbsp extra virgin cold pressed coconut oil, 1/2 tsp vanilla bean paste, 1 tsp truvia, some ice and a little water.

1/2 cup olive oil, liquified coconut oil (cooling — great for summertime or inflamed skin), or sesame oil (warming — great for wintertime or people who tend to be cold all the time)

Ingredients: 1 cup coconut oil (cold pressed if you prefer more coconut flavor and refined if you prefer less)

2 cups flour — feel free to use a whole wheat, Einkhorn, Spelt, etc. 1 tsp baking powder 1 tbsp honey 1/2 tsp salt, plus some for sprinkling on top 6 tbsp cold butter, plus 2 tbsp melted for topping 2 tbsp coconut oil, melted 2/3 cup milk