They're also not rolled in
dried coconut at the end; just the sugar and coconut mixture is rolled into balls.
Not exact matches
This recipe uses a whole
coconut, but I'll do another post that uses
dried coconut instead
at some point.
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 buy my shredded
coconut from my local co-op's
dry - bin area, but you can find Bob's Red Mill's brand
at Amazon here.
And the last shipment came in after that, these wonderful Tropical White Chocolate Chip Cookies, made with
coconut, macadamia nuts, and
dried pineapple, from Brandie
at Home Cooking Memories.
Sustenance: Buc - ee's beef jerky, freeze -
dried cherries, banana chips, peppered cashews, apples, almond butter,
coconut water, coffee, and Orbit's strawberry gum -LCB- two pieces
at a time = mandatory -RCB-.
between the potential overbaking and the freezing and the past
coconut flour experience we were braced for it to be
dry so had
coconut butter (me) and cream cheese (her) standing
at the ready, but it really wasn't needed.
The correct amount of
coconut oil you should use is 1 to 2 tablespoons and not 1 teaspoon, or else your mixture will be
dry and not creamy
at all.
It's loaded with
dried mango and pineapple, toasted
coconut, and cashews — perfect for any day
at the beach.
2 teaspoons
coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconu
coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it
at Trader Joe's) 2 14oz cans
coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconu
coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced
dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish:
Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconu
Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or
coconutcoconut cream
Tara
at A Baking Life made Whole Grain Supper Pancakes Lauren
at Celiac Teen made Whole Grain, Egg Free, Vegan Convertible Pancakes Karen
at Cooking Gluten - Free made MultiBlend Gluten Free Pancakes Silvana
at Dishtowel Diaries made Sticky Cinnamon Swirl Pancakes with Maple Icing Lisa
at Gluten Free Canteen made Potato Pancakes Britt
at GF in the City made Teff Spice Pancakes Shauna
at Gluten - Free Girl and the Chef made Whole Grain Gluten Free Pancakes Kate
at Gluten - Free Gobsmacked made Hazelnut and
Dried Cherry Pancakes Jenn
at Jenn Cuisine made Hazelnut /
Coconut Pancakes Erin
at The Sensitive Epicure made Oatmeal Buckwheat Pancakes with Bananas Carol
at Simply Gluten - Free made Maple Oat Bacon Pancakes
Our delicious
coconut spreads are made from fresh
coconut meat that is
dried at low temperatures.
Cyndi wanted to provide a product that had nothing added
at all, just the
dried white flesh of organically grown
coconuts.
I also do not eat a lot of
dried fruits, so apart from 1/4 cup of either raisins or
dried (homemade) cranberries, I use a cup of the following ingredients (depending on what I have on hand
at the time)-- sesame seeds, pumpkin seeds, unsweetened shredded
coconut, poppy seeds, sunflower seeds, chopped walnuts / pecans / almonds.
The unsweetened
coconut that I got
at the store was pretty darn
dry.
-- 1 cup GF oats — 2 cups nuts — almond, hazelnut, pecans — or a mix of all three — 1 cup extra —
dried fruit,
coconut flakes, pumpkin seeds (stir these in
at the end)-- 2 tsp spices — cinnamon, nutmeg, ginger — or a mix — 4 tbsp
coconut oil — 2 tbsp sweetener — honey, maple, date nectar
* 1 1/2 sticks butter
at room temperature * 4 ounces cream cheese,
at room temperature * 1 1/2 cups sugar (feel free to substitute palm sugar for up to half of this amount) * 3 extra large eggs, or 4 medium eggs * 1 Tablespoon vanilla extract * 1/2 cup rice flour * 1/2 cup sorghum flour * 1/2 cup tapioca starch * 3/4 teaspoon xanthan gum * 1 teaspoon salt * 1/3 cup
dried, unsweetened
coconut, plus extra for sprinkling
* 4 large egg whites, preferably
at room temperature * 1-1/2 cups finely shredded unsweetened
dried coconut (avoid the large unsweetened
coconut ribbons) * 2/3 cup sugar * 1/4 cup plus 1 Tablespoon superfine rice flour * 3 Tablespoons potato starch * 1/2 teaspoon vanilla extract * 1/4 teaspoon salt * 8 Tablespoons (1 stick or 1/4 cup) butter, melted * powdered / confectioner's sugar (optional)
Recipe by Check full recipe
at Ingredients: breadcrumbs, celery, cloves,
coconut, garlic, lentils, oats, parsley, salt, tomato paste, tomato, onion,
dried, sauce, carrots, mushrooms, pepper,...
With my knowledge of cooking with
coconut oil, I know that once it hits cold ingredients (the milk) that it coagulates and so I decided to add the whole wet mixture (
coconut oil, sugar, milk, vanilla) into the microwave to liquefy it all once more before adding the
dry ingredients and the overall consistency of my cookie dough was moist and sticky — not crumbly
at all.
1/4 cup unflavoured whey protein 1/4 cup ground almonds (plus a bit extra, if you need to
dry out the mix later) 1tbsp high protein nuts n more white chocolate peanut butter 1tbsp
coconut flour 1 - 2caps valencian orange oil (mine came from Asda) 1 - 2tbsp water (add a little
at a time so that the mix doesn't get too wet & sticky) 7 drops vanilla flavdrops zest of half an orange 50g white chocolate 6 flaked almonds
You will be amazed
at what a creamy fig pudding you can make by simply blending
dried figs with
coconut milk.
At this point you can sprinkle the still wet candy coating with candy sprinkles, sanding or sparkling sugar, edible pearls or glitter, chocolate jimmies, finely chopped nuts, crushed cookies,
dried coconut, or even crushed candy.
The definition we all agreed upon
at that time, was that «virgin»
coconut oils would be
coconut oils produced without
dried «copra» as its starting point.
If your mixture is a bit
dry, add in the
coconut oil a little
at a time and pulse.
I dehydrate
at 115 ° for 1 - 2 hours to «
dry» it a bit and then toss in a pan with a small drizzle of
coconut oil (or veggie broth) until browned.
For convenience sake, here is the ingredient list: 1 1/2 cups almond flour OR
dry roasted, unsalted, sunflower seeds ground into a meal * (not almond meal) 2 Tablespoons
coconut flour 4 Tablespoons ground golden flax 1/2 cup sucanat 1/4 cup water 1/4 cup molasses 1 1/2 — 2» piece of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or
coconut oil 1/4 teaspoon baking soda ⅜ teaspoon cream of tartar 1/4 teaspoon salt extra sucanant * To
dry roast sunflower seeds bake in a single later
at 350 for 5 - 7 minutes until they get fragrant and just barely begin to darken.
Ingredients — 1 cup
dry coconut flakes — 1/2 cup ground raw almonds — 1 teaspoon cinnamon powder — 1 egg * — 4 tablespoons
coconut oil (solid
at room temperature)-- 4 tablespoons maple syrup, agave nectar or honey — pick your choice * — spoon ground
I couldn't find
coconut flour anywhere (not even
at Whole Foods,
at least on that particular day), so I bought a bag of unsweetened,
dried coconut that said «shredded finely for baking» on the front.
Ingredients — 1 cup
dry coconut flakes — 1/2 cup ground raw almonds — 1 teaspoon cinnamon powder — 1 egg * — 4 tablespoons
coconut oil (solid
at room temperature)-- 4 tablespoons maple syrup, agave nectar or honey — pick your choice * — spoon ground nutmeg — 1/4 teaspoon ground ginger Prep time: 10 minutes Cook time: 12 Total time: 22 Yield: 8 cookies
1/4 cup unsalted butter
at room temperature plus more for pan 1/2 cup packed light brown sugar 1/2 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon fine sea salt 1-1/2 cups mix - ins (assorted chocolate chips, pretzels, nuts, crushed potato chips,
dried fruit, shredded
coconut)
It felt a bit
dry at first, so instead of adding more broth, I stirred in a half can of
coconut milk.
at 325 *), pre-soaked the
dried coconut in canned
coconut milk first to hydrate it, also, used canned
coconut milk in place of the whole milk called for in the recipe, toasted a little extra
coconut on the side in the oven for 5 min and scattered this across the top of the cake just before baking.
These are a good ratio for using
coconut flour — not
dry or «stick to the roof of your mouth»
at all!
Having looked
at a few recipes online, I just opened my
dried fruit and nut drawer and grabbed a few desirable ingredients, namely,
coconut flakes, chia seeds,
coconut flour, sliced almonds, cacao nibs,
dried peaches, peanut butter and agave.
I substituted
coconut oil in exact quantity to the palm oil, but found I had to add a tinsy winsy bit more
at the end, after working the mixture (and finding it was a bit too
dry and crumbly).
What you need: 2 cups raw macadamia nuts 1/2 cup dates, pitted 1/4 cup
dried coconut, shredded 3 cups chopped cashews, soaked for
at least 1 hour 3/4 cup lemon or lime juice 3/4 cup raw honey 3/4 cup
coconut oil 1 tsp vanilla 1/2 tsp sea salt 1 pint strawberries, finely sliced 3 tbsp lemon juice 1/2 tbsp agave nectar water
Coconut flour recipes tend to come out on the
drier side and I was afraid these cookies would end up too delicate or crumble easily, but they don't
at all.
Filed Under: Nutrition Resources, Snack Ideas Tagged With: almond milk,
coconut milk, crackers, dairy free,
dried fruit, gluten free, healthy foods to keep
at desk, healthy foods to keep in your purse, kind bars, lara bars, non perishable healthy foods, nuts, rice cakes, seeds, snack ideas, unsweetened apple sauce
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.
Add
coconut milk (you don't have to use soy milk
at all, if you like the
coconut milk taste a lot), some
dried (the juicy, fresher ones) dates.
Full Product Name: The World's Premier Fair Trade Organic
Coconut Baking Flour Storage: Store in a cool,
dry conditions out of direct sunlight Additional Information: EU Organic - GB - ORG - 02, Non-EU Agriculture Produced
at a factory that only processes
Coconut products, therefore no risk of cross contamination The product colour may vary depending on seasonal harvest.
One
at a time, stir in corn flakes, oats,
dry ingredients,
coconut, chocolate chips and nuts, just until each addition is incorporated.
Our organic
coconuts are
dried at very low temperatures and then pressed slowly so as not to generate additional heat.
KRISTEN STRATTON: Sometimes if it is just too hot and maybe it's not cracked or anything but enough that I don't want to put anything on it to hold the moisture against the skin, I just let my kids be naked and give them 30 minutes, and then if they really little we do tummy time
at that time so probably everything would go down onto the towel instead of flying up into the air especially if you have boys, so we do tummy time, naked time and the put the bowl of
coconut oil and we introduce descants sometimes too just so that it will be
dry and we won't be holding moisture into the skin.
I continued with this
at every diaper change, gently wiping him with cloth wipes and a basic homemade wipes solution (water, liquid castile soap, jojoba oil, tea tree oil, lavender essential oil) and allowing him to
dry before applying fresh
coconut oil.
can
coconut milk 1 quart chicken broth 1 6 - inch stalk lemongrass 1 lime 2 red or green Thai chilies
dry jasmine rice 1 bunch fresh cilantro 1 jalapeno garam masala (Indian spice mix available
at most large grocery stores) 1 butternut squash 1 28 - oz.
Those with coarse or
dry hair may not struggle with low protein
at all and
coconut oil may lead to more brittle hair and hair loss.
Buy
at Stores: Some fruits and vegetables; grains, legumes and nuts (unless available locally); seafood;
dried herbs and spices; healthy fats and oils (olive, flax,
coconut and palm); sweeteners such as sucanat, rapadura, maple sugar and molasses; some canned products.
High quality oils, freeze
dried coconut and
coconut creams are often not available
at local health food grocers.