Sentences with phrase «cup softened coconut oil»

3/4 cup wheat free oats (I use Bob's Red Mill) 1/4 cup coconut flakes 2 - 3 tsp cinnamon (or more if you like) 2 tbsp dried cherries (optional) 2 tbsp coconut sugar or sucanat 1/4 cup softened coconut oil 1 cup blueberries 1 cup raspberries

Not exact matches

1/4 cup (56 g) unsalted organic grass - fed butter, slightly softened (or clarified butter or coconut oil for strict paleo)

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

Teff Cacao Peanut Butter Mini Muffins 1/3 cup peanut butter 1/3 cup Anthony's Organic Extra Virgin Coconut Oil, softened 1/4 cup maple syrup 2 tablespoons almond milk 2 tablespoons Anthony's Chia Seeds 1/4 cup Anthony's Teff Flour 2 tablespoons Anthony's Coconut Flour 1-1/2 tablespoons Anthony's Cacao Nibs 1/4 teaspoon baking soda 1/4 teaspoon salt...

1/2 cup coconut oil, softened at room temperature (but not melted or liquidy; see Recipe Note for allergy info)

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.

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.)

Cookie Dough Truffles 1/2 cup Anthony's Blanched Almond Flour 3 tablespoons softened Anthony's Coconut Oil 2 tablespoons maple syrup 3 tablespoons chopped dark chocolate 1/4 cup chocolate chips melted with 1 tablespoon Anthony's Coconut Oil In a small bowl, combine all ingredients except the chocolate chips melted...

3 Tablespoons Coconut Oil, softened 1 Tablespoon Cashew Butter 1 Tablespoon Cocoa powder 1/2 teaspoon Pure Vanilla Extract 1/3 cup plus 1 teaspoon Oats (can use gluten - free) 3 Tablespoons Xylitol Dash Sea Salt

Soak for 3 - 24 hours 1 cup of cashews in filtered water 2 bananas, super ripe 1/4 cup of lemon or orange juice — I used oj 1/4 cup of maple syrup 1/4 cup of coconut oil, melted 3 tablespoons of softened peanut butter (I prefer Justin's) 1 teaspoon of vanilla extract

1/2 cup softened vegan butter or margarine (can also use coconut oil but add 1 tbsp water) 1 cup packed brown sugar 1/4 cup plant - based milk (I use almond) 1 tsp vanilla 1 1/2 cups flour 1/4 cup cocoa powder 1 tsp baking soda 1 tsp baking powder 1/3 cup dairy - free chocolate chips 1/3 cupcandy canes (about 5 mini or 1 - 2 large) crushed

Ingredients - 2 tablespoons coconut oil - 1 red bell pepper chopped - 4 cloves of garlic, minced - 4 cups butternut squash peeled + cubed - 1 teaspoon spicy curry powder - 1 teaspoon smoked paprika - 1/2 teaspoon cumin - 1/2 teaspoon cinnamon - 1/2 teaspoon cayenne pepper - 1 (14 ounce) can coconut milk - 2 cups veggie broth - salt and pepper to taste - 4 ounces goat cheese softened + more for topping - roughly chopped cilantro for topping - pomegranate seeds for topping

I made these subbing softened earthbalance for the coconut oil and 1/4 cup white sugar with 3/4 cup brown sugar.

1 cup sunflower seeds soaked in 1 cup water overnight to allow for germination 1 cup sunflower seeds dry 2 cups walnuts 1/2 cup raw tahini 3/4 cup coconut oil softened / melted 3/4 cup chia seeds 2 Tbsp.

3 cups all - purpose flour, plus more for pans Non-dairy margarine for pans 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup vegetable oil 2 teaspoons pure vanilla extract 2 cups sugar Egg replacer for three large eggs 3 cups mashed ripe banana (about 3 large bananas) 1 8 - ounce can crushed pineapple, drained 1 cup chopped walnuts or pecans 1 cup desiccated coconut, unsweetened Frosting 8 - ounce tub Tofutti cream cheese, softened 1/2 cup Earth Balance or other non-dairy margarine, softened 1 teaspoon vanilla 1 pound confectioner's sugar

2 cups all - purpose flour 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon baking powder 1 cup (2 sticks) unsalted butter, softened (I used 1 tub of Smart Balance Light) 3/4 cup granulated sugar 3/4 cup packed light - brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1 1/2 cups old - fashioned oats (not instant or quick - cooking) 6 ounces semisweet chocolate, cut into 1 / 4 - inch chunks (I used 1 cup of chocolate chips) 1/2 cup shredded unsweetened coconut 3/4 cup pecans (3 ounces) Vegetable - oil cooking spray

You can put the 1/2 cup of coconut oil into a warm oven for a few minutes to help soften it, or if you are using a food processor the blending action will soften it.

Sesame Cookies 1 1/2 cups dark brown sugar, lightly packed 2 large eggs 1/2 cup coconut oil, softened 1 1/2 cups flour 1 tsp baking powder 1/4 tsp salt 1/2 cup sesame seeds

CAKE: 6 TBS coconut oil or butter, softened 1 1/2 cups blanched almond flour 1 tsp baking powder 1/2 tsp Celtic sea salt 3/4 cups SWERVE (or erythritol) 1 tsp stevia glycerite 4 eggs 1 tsp vanilla extract FILLING: 2 (8 oz) pkg cream cheese, softened (or coconut cream if dairy allergy) 1/4 cup SWERVE (or erythritol) 1 tsp stevia glycerite 2 tsp vanilla, divided CHOCOLATE ICING: 2 TBS butter or coconut oil 1 oz unsweetened baking chocolate 10 TBS heavy cream (or coconut milk if diary allergy) 1/4 cup confectioner SWERVE (or erythritol) 1 tsp stevia glycerite

White Sauce 1 cup of cashews, soaked at least 4 hours and drained 2 tbsp of coconut oil, softened 2 tbsp of nutritional yeast 2 tsp of plain, unsweetened vegan yogurt 1 tsp of miso 1/4 tsp of salt 1/4 tsp of xanthan gum half of your head of roasted garlic enough water to blend (I used about 1/2 of a cup) Place everything except the water in the blender and start to blend the sauce.

Grease 14 - 16 muffin cups (without liners) with softened butter or coconut oil.

1/3 cup softened Butter, Earth Balance Butter or Coconut Oil 1/4 cup Agave or Honey 1/3 cup Maple Sugar, Powdered Honey, Coconut Sugar or Raw Sugar, plus more for sprinkling on top.

I used coconut oil, refined, softened, instead of grapeseed oil; therefore, I cut it down to 1/4 cup instead of 1/2 cup.

Sprouted flour (3 cups, plus extra for rolling out dough) Baking powder, aluminum - free (3/4 teaspoon) Sea salt (1/4 teaspoon) Butter, unsalted and grass - fed, or coconut oil, expeller - pressed and softened (1 cup) Organic cane sugar, coconut sugar or sucanat (1 cup) Egg, organic, pastured (1)-- NOTE: You may need to add an extra egg if the dough does not hold together Milk, raw, whole, from grass - fed cows, or coconut milk, full - fat (1 TBS)

2 1/2 cups ground nut flour 1/4 cup diatomaceous earth (optional) * 2 tbls cinnamon 1 tsp baking soda (might be optional) 1/4 teas salt 1 cup raisins or blueberries or whichever small pieces of fruit desired 1/4 cup softened butter (grass fed or pasture)(or coconut oil, yogurt, creme fraiche) 1/4 to 1/2 cup honey ** 4 eggs 1 teas vanilla extract 1 ripe banana ***

I used coconut oil (softened) in stead of vegetable oil and I only had 3/4 cup of homemade butternut puree.

2 cups soaked cashews (soak for at least 2 hours to soften and activate the nuts) 1 - 2 teaspoons vanilla powder 1 tablespoon coconut oil 1 - 2 tablespoons rice malt syrup or maple syrup Flesh of 2 fresh coconuts 2 limes, juice + zest +1 extra for decoration (maybe more if you're using conventional limes)

2 2/3 cups flour 1 tsp salt 1 tsp baking soda 1 cup butter (or coconut oil) softened 1 cup brown sugar 1/2 cup sugar 2 eggs 2 tsp vanilla 1.5 cup chocolate (preferably dark chocolate chips / chunks) 1 cup granola 1/2 cup rolled oats

In a food processor, blend 1 cup walnut pieces, cacao powder, softened coconut oil, maple syrup, vanilla and sea salt together.

1 (8 oz) pkg cream cheese or coconut cream, softened 1/2 cup organic butter or coconut oil, softened 1 (18 ounce) jar creamy NATURAL peanut butter (or almond butter) 1 tsp vanilla extract 1 cup powdered erythritol * and 1 tsp stevia glycerite (or 1 cup Swerve)

1 cup spelt flour 1/2 tsp fine sea salt 3/4 tsp baking powder 1/2 tsp ground cinnamon 1/4 cup unrefined coconut oil, softened 1/2 cup coconut milk fat 2/3 cup muscovado sugar 1 tsp pure vanilla extract 1 flax egg 3/4 cup coarsely ground rolled oats 1/2 cup toasted coconut shavings 1/3 cup chopped dark chocolate

Filling 2 cups meat of fresh young Thai coconut 1 cup water of fresh young Thai coconut 3/4 cup coconut oil — gently warmed in warm water or the dehydrator to soften 1/4 cup Irish moss — washed thoroughly and soaked in hot water for at least 10 minutes 1 cup each raw macadamia and raw cashew nuts — soaked for 2 - 4 hours 2 tablespoons freshly squeezed lemon juice 2 tablespoons nutritional yeast 1 - 2 teaspoons salt about 6 tablespoons purified water 1 cup of chopped olives of your favourite kind (may I suggest Cerignola olives that come with pits and taste velvety) 1 cup of chopped sun - dried tomatoes (this time I made an exception and used tomatoes preserved in olive oil instead of the dry variety) 1 packed cup fresh basil leaves — or more to taste fresh red and yellow tomatoes for garnishing — optionalIn a high speed blender, combine the coconut meat, water and oil with the Irish moss until very smooth.

Ingredients 1/4 cucumber, unpeeled (about 4 slices) 3/4 cup white sugar 2 Tbsp coconut oil, softened 8 - 10 drops peppermint essential oil Full tutorial: Cucumber Mint Sugar Scrub

Cherry CheesecakeCrust: 1/3 cup Anthony's Coconut Oil 1/4 cup maple syrup 1/2 cup Anthony's Coconut Flour Dash salt Filling: 1 cup coconut cream 3 ounces cream cheese 1/2 cup maple syrup 1/3 cup softened Anthony's Coconut Oil 1/2 teaspoon Anthony's Xanthan Gum Topping: 3 cups pitted cherries 1/4 cup maple syrup 1/4 teaspoon Anthony's Xanthan Gum Crust: In a mixing bowl, cream together the cocCoconut Oil 1/4 cup maple syrup 1/2 cup Anthony's Coconut Flour Dash salt Filling: 1 cup coconut cream 3 ounces cream cheese 1/2 cup maple syrup 1/3 cup softened Anthony's Coconut Oil 1/2 teaspoon Anthony's Xanthan Gum Topping: 3 cups pitted cherries 1/4 cup maple syrup 1/4 teaspoon Anthony's Xanthan Gum Crust: In a mixing bowl, cream together the cocCoconut Flour Dash salt Filling: 1 cup coconut cream 3 ounces cream cheese 1/2 cup maple syrup 1/3 cup softened Anthony's Coconut Oil 1/2 teaspoon Anthony's Xanthan Gum Topping: 3 cups pitted cherries 1/4 cup maple syrup 1/4 teaspoon Anthony's Xanthan Gum Crust: In a mixing bowl, cream together the coccoconut cream 3 ounces cream cheese 1/2 cup maple syrup 1/3 cup softened Anthony's Coconut Oil 1/2 teaspoon Anthony's Xanthan Gum Topping: 3 cups pitted cherries 1/4 cup maple syrup 1/4 teaspoon Anthony's Xanthan Gum Crust: In a mixing bowl, cream together the cocCoconut Oil 1/2 teaspoon Anthony's Xanthan Gum Topping: 3 cups pitted cherries 1/4 cup maple syrup 1/4 teaspoon Anthony's Xanthan Gum Crust: In a mixing bowl, cream together the coconutcoconut...

I used 1 cup softened butter io coconut oil (worked out fine) 2.

Ingredients: • 1/2 cup firmly packed brown sugar • 1/4 cup coconut oil, softened • 1 cup sour cream • 2 eggs (room temperature) • 1/2 cup re-hydrated, desiccated coconut (re-hydrate 1/2 cup coconut with 2 T maple syrup and 2 T water; mix and let stand for approx. 30 minutes until liquid is absorbed) • 1/2 cup raisins, dried cranberries, dried blueberries or currants • 2 medium (1 cup) carrots, very finely grated (I use a Microplane zester for very fine shreds) • 1 1/2 cups all - purpose flour • 1 teaspoon baking soda • 1/2 teaspoon ground cinnamon • 1 teaspoon vanilla extract Instructions: Heat oven to 375 °F.

1 cup sugar 1/2 cup oil (almond, olive or coconut work best) 1/2 teaspoon vitamin E oil (optional — it helps preserve your scrub and provides a little extra softening) 15 drops lemon essential oil 1 - 2 drops red food coloring (optional if you want the pink color)

3/4 cup coconut flour 1 Tbsp ground cinnamon 1 tsp baking powder 1/2 tsp sea salt 1/4 cup coconut oil (softened) 1/4 cup pureed ripe banana (approx.

1/2 cup soaked raw Cashews 1/2 cup Coconut Butter, softened 2 Tbsp Coconut Oil, softened 1 Tbsp Coconut Nectar 1/2 Tbsp Vanilla 10 drops liquid Stevia Pinch of sea salt 1 - 2 Tbsp water, as needed

Crust 1/2 cup coconut oil (at the same consistency as softened butter) 1/2 cup sugar 1 large egg 1 teaspoon pure vanilla extract 1/4 teaspoon fine sea salt 1 3/4 cup unbleached all - purpose flour

1 stick butter, softened 1/2 cup coconut oil, melted 4 egg yolks 1/4 — 1/3 cup water 2 cups arrowroot powder 1 teaspoon salt 1/8 teaspoon stevia extract powder (or more to taste)

1 cup unbleached all - purpose flour 1/2 cup virgin coconut oil, consistency of softened butter 1/4 cup confectioners» sugar 1/4 teaspoon almond extract