Sentences with phrase «cup of coconut milk instead»

For a more rich and exotic cake, you can omit the whole milk and use an additional 3/4 cup of coconut milk instead.

Note: For a vegan option, omit the Greek yogurt (and almond milk) and sub with 1 cup of coconut milk instead.

Not exact matches

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 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste

I had to make two adjustments to the recipe: I could not find creme de coco or coconut extract here in the UK, so I reduced a can of coconut milk and sugar to 1 cup and used that instead of the creme and the 1/4 c of water, and it came out to the right consistency.

But one day while making regular coconut milk kefir, I accidentally dumped my water kefir grains (instead of the milk kefir grains) and about 1/4 cup of pre-made water kefir into the wrong container.

I used 3/4 cup coconut sugar instead of agave / honey, 2 tablespoons hazelnut milk, 1/4 cup chocolate chips, and sunflower oil instead of shortening.

I wound up substituting 1/4 cup banana for the egg and using Silk Coconut milk instead of almond.

I made mine using a cup of dates presoaked in some hot water instead of the sweetners in it some of the soaking water instead of the almond milk and used homemade coconut butter instead of the jared one and canellini beans (which I have now learned is the italian for white kidney beans which I had never heard of!).

Sounds similar to a fish curry I do - only, instead of cream, I use about a cup of coconut milk.

I typically use an unsweetened coconut milk creamer from the market but have more recently fallen in love with homemade cashew milk in there instead (after the coffee has cooled down quite a bit, the milk just separates and falls to the bottom of a super hot cup).

1 can full - fat coconut milk or cream ~ for fully raw use 1 cup cashew cream instead of coconut ~ 3 tbsp maple syrup 1 - 2 passionfruit, for topping Process all the ingredients for the base in a food processor until combined.

Curd Variations: • Use 1/3 cup of the refrigerated kind of coconut milk instead of 1/3 cup water, for creamier results.

I used coconut milk instead because I love it and added half a cup of chopped peanuts, most awesome vegan cookies I have ever made.

In a medium - size, heavy - bottom saucepan, place the coconut oil or butter, milk, sugar (if you use 1 1/2 cups of sugar instead of 2 cups, the cookies just won't set up as firmly) and salt.

* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)

I also used coconut oil instead of olive oil, and light coconut milk (about 1/2 cup) at the end instead of water (and left out the butter) to get to the desired consistency while keeping it clean and vegan.

The original recipe calls for 2 cups milk & 1 cup cream instead of almond milk and coconut milk respectively.

You could make this dairy free by using coconut oil instead of the ghee, and using a cup of full - fat coconut milk in place of the creme fraiche.

The changes / additions I made: Instead of 5 cups of water, I used 4 cups of low sodium chicken brother and 16 ounces of unsweetened coconut milk.

I figured that coconut milk hasn't enough sugar for the bacteria to ferment, so instead of adding a sweetener I mixed two cups of low - fat canned coconut milk with one cup of rice milk.

Substitute 2 teaspoons coconut oil for the ghee and sesame oil, add 1 tablespoon fresh lime juice, 2 teaspoons honey, 1/4 cup coconut milk (instead of water) and 1/4 cup chopped fresh cilantro.

If you want a dairy free version, switch the milk for 1/2 cup of almond milk and use coconut oil or ghee instead of butter but I never tested this version and it would alter the taste significantly.

I substituted (for the oil) 1/4 avocado & 1/4 cup coconut oil / I used a mix of dark & milk choc / used coconut sugar instead of normal & added chia seeds, 1/2 a banana and almonds!

Instead of using all honey (I buy local, raw honey), I sub coconut sugar -1 cup, 1/4 cup honey & added about 2 tbsp of unsweetened almond milk.

Jacki's (and now Melody's) Rich Sourdough Pancakes: 3 large farm fresh eggs 1 cup whole raw milk 2 cups of sourdough starter (can be straight from the fridge, does not have to be recently activated... this is how I almost always make it) 1 3/4 cup all purpose flour (makes a lighter pancake, but I've made it before with spelt flour, which was also pretty tasty, but heavier than most people like pancakes) 1 tsp aluminum free baking soda 2 tsp baking powder 1 1/2 tsp pink himalayan salt (you can use sea salt) 1/4 c. granulated sugar (rapadura, sucanat, whatever floats your boat) 1/4 c. raw butter, melted (I've used organic salted butter before, works fine) Also, for more health benefits, I add about 2 - 3 Tbsp melted coconut oil, which you can use instead of the butter or just use both (I totally use both).

I can't have caffeine because it makes me shaky so instead of 1 cup coffee and 1 cup water I used 2 cups of coconut milk... and I used sunflower oil because that was the only oil I had at home.

* 1 1/4 cups plus 1 teaspoon sugar (I used turbinado sugar) * Finely grated zest of 1 lemon * 2 cups fresh blueberries (I used frozen blueberries) * 2 1/4 cups Silvana's Gluten - Free All - Purpose Flour (recipe in the book and here) * 1 tablespoon baking powder * 1 teaspoon salt * 2 large eggs, at room temperature * 1/2 cup canola oil (I used melted coconut oil instead) * 1 cup Homemade Cashew or Almond Milk, or store bought (I used homemade Almond Milk; you may use dairy milk if you like) * 2 teaspoons pure vanilla extMilk, or store bought (I used homemade Almond Milk; you may use dairy milk if you like) * 2 teaspoons pure vanilla extMilk; you may use dairy milk if you like) * 2 teaspoons pure vanilla extmilk if you like) * 2 teaspoons pure vanilla extract

However, your nutritional info here must be wrong — I got a total of about 240kcal (although my milk is slightly higher in that)-- did you maybe calculate it with full - fat coconut milk (which has easily 300 - 400kcal per cup) instead of the coconut beverage (~ 50kcal / cup)?

I too replaced 3/4 cup of AP flour with whole wheat flour, and I used coconut almond milk instead of soy, and coconut oil instead of vegetable oil.

I found the batter to be a bit too dry, so added a couple tablespoons more butter (I used heavy cream instead of coconut milk, so that may be the difference) and another 1/4 cup liquid.

If you want a dairy free version, switch the milk for 1/2 cup of almond milk and use coconut oil or ghee instead of butter but I never tested this version and it would alter the taste significantly.

1 cup / 225g plain whole milk yogurt (I like to use sheep's milk yogurt) for a vegan version replace the yogurt with one full 400 ml can of coconut milk at the initial step instead.

You may want to try using one egg, double the dry ingredients and add 1/4 cup of coconut milk and make two mug cakes instead of one?

I baked these yesterday using Authentic Foods Classical Flour Blend (Brown rice flour, potato starch, tapioca flour) subbing for the 1 1/4 cup of brown rice flour, potato flour, and tapioca flour the recipe called for since I had it on hand and used an almond / coconut milk blend instead of regular milk and they came out wonderfully.

Egg - free version: Use 2 tbsp chia seed meal (16 g / 0.6 oz) instead of 1 egg + 1/4 cup coconut milk or heavy whipping cream + 1 tsp psyllium husk powder.

Made some modifications: 1/2 cup WHOLE wheat flour instead of coconut flour 1/4 cup MAPLE SYRUP instead of dry sweetener 1/2 cup unsweetened NATURAL soy milk instead of chocolate - flavoured

If you use coconut flour instead, then you'll need to adjust the amounts: 1/3 cup of coconut flour for every cup of almond flour, plus more eggs (1 extra egg per every 1/3 cup), plus more almond milk if the dough is too thick.

I doubled this recipe, but instead of four bananas I used two bananas and about a half cup of pumpkin puree (I really wanted to make your pumpkin waffles, but we had no coconut milk at the moment, so I compromised), also used freshly - grated nutmeg instead of the cinnamon.