After boiling / simmering, I added a tablespoon of
dried coconut powder, one date, a pinch of pink salt and a teaspoon of ghee.
Not exact matches
Double Chocolate Protein Sandwich Cookie Ingredients: Chocolate Peanut Spread (
Dry Roasted Peanuts, Protein Blend [Hormone - Free Whey Protein, Unsweetened Cocoa, Natural Flavor, Less Than 0.1 % Lecithin & Stevia], Chocolate Chips [Unsweetened Cocoa, Cocoa Butter, Vanilla, Less Than 0.1 % Soy Lecithin], Organic Cane Sugar (Granulated and
Powdered), Unsweetened Cocoa, Organic Virgin
Coconut Oil), Cane Sugar, Hormone - Free Whey Protein, Palm Oil * (Sustainably Sourced), Gluten Free Oat Flour, Natural Flavors, Dutch Cocoa
Powder, Whole Eggs, Salt, Baking Soda.
6 cloves garlic, minced 1/2 teaspoon turmeric
powder 1 teaspoon salt 2 1/2 cups
coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small
dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin
powder 1/2 teaspoon coriander
powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
As variations, you can add cocoa nibs,
dried coconut,
dried fruit, hemp hearts, maca
powder, sesame seeds, toasted rolled oats or quinoa flakes, different grain puffs, chia or flax seeds, and various nut butters.
Crust about 1 1/2 cup raw pistachios 1/2 cup
dried coconut flakes — untoasted 1 teaspoon matcha
powder — optional 2 tablespoons raw agave syrup or more until sticky
1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking
powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml
coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured
dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup
dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa
powder 2 tablespoons
coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch of salt 1.
Dry ingredients 1/2 cup (60 g) almond flour 1/2 cup (65 g) fine
coconut flour 1/2 cup (70 g) buckwheat flour 1 tsp baking
powder 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger 1/2 tsp vanilla extract or ground vanilla 1 pinch sea salt
10
dried small hot red chiles, such as piquins, stems removed 5 candlenuts (or substitute macadamia nuts or cashews) 2 stalks lemongrass, bulbs included 1/2 teaspoon turmeric
powder 1 large piece galangal, peeled and chopped (or substitute ginger) 1 small onion, chopped 1 teaspoon prawn or shrimp paste 1 tablespoon ghee (recipe here) or vegetable oil 4 curry leaves (optional) 1 1/2 pounds prawns or large shrimp, peeled, heads and tails removed (optional), deveined if desired 1 1/2 cups thick
coconut milk, recipe here
2 large onions Oil for frying — I use a tsp of
coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or
powder 1/2 tsp coriander
powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of
dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of
dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free
This easy homemade Vegan Cashew and
Coconut Oil Granola includes oats, coconut oil, coconut flakes, dried apricots, cocoa nibs and protein powder for a healthy, wholesome bre
Coconut Oil Granola includes oats,
coconut oil, coconut flakes, dried apricots, cocoa nibs and protein powder for a healthy, wholesome bre
coconut oil,
coconut flakes, dried apricots, cocoa nibs and protein powder for a healthy, wholesome bre
coconut flakes,
dried apricots, cocoa nibs and protein
powder for a healthy, wholesome breakfast.
Black Beans filling 2 tablespoons refined
coconut oil or extra-virgin olive oil 1 cup diced sweet onion 4 medium garlic cloves, minced 3 diced fresh tomatoes 1 teaspoon chili
powder 1 teaspoon
dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinsed
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
Combine all
dry ingredients including almond meal,
coconut flour, baking
powder, cinnamon,
coconut sugar, and salt in a large bowl.
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked
coconut 1/3 cup sifted
coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon
dried thyme or
dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic
powder (not garlic salt) 1/4 cup + 2 tablespoons cool water 1/4 cup + 2 tablespoons unsweetened lite
coconut milk 6 tablespoons extra virgin
coconut oil, ghee, palm shortening or olive oil or a combination of two of these
Macadamia Nuts — Almonds — Cashews —
Coconut Flakes —
Dried Mango —
Coconut Oil — Honey — Cinnamon — Chili
Powder — Vanilla
To make the pancakes whisk together the
dry ingredients: flour,
coconut sugar, cinnamon, baking
powder, and salt.
I added in 1 Tbsp of cocoa
powder with the
dry ingredients to make this more chocolatey and used canola oil instead of
coconut oil, then when I made it I put the mixture into muffin cups and pressed down as hard as I could with a spoon.
Contains Scottish Gluten Free Organic Oats, Organic Shelled Hemp Seeds, our Vegan
Coconut Milk
Powder with 65 %
Coconut Oil, Organic Golden Flax Seeds, Organic Freeze
Dried Tart Cherry Pieces, Baobab
Powder and Absolutely Nothing Else!
While your oven heats up, mix all your
dry ingredients together in a mixing bowl: almond flour,
coconut flour, cocoa
powder, baking soda, and sea salt.
Blend
dried coconut and
powdered sugar with a whisk in a medium - sized bowl until the mixture is uniform.
Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the
coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa
powder, baking soda, baking
powder, and salt - With the mixer on low - speed, slowly add the
dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
I had 6 beautiful muffins just as yours by mixing: 150 g oatmeal mixed very fine 2 teasp baking
powder a sprinkle of salt 150 g dates 25 g lavender honey 3 drops almond essence 5 g
coconut oil 1 egg 150 g soy yoghurt (otherwise it was too
dry 1 table sp almond milk not sweetened mini chunks black chocolate with stevia
In a medium bowl mix together all the
dry ingredients (almond flour,
coconut flour, salt, baking soda and cocoa
powder).
DRY — 2 cups ground almonds (240g)-- 1/2 cup GF oat flour (oats ground in a food processor)(50g)-- 1/2 cup
coconut sugar (75g)-- 2tsp cinnamon — 2tsp baking
powder — zest of 1 lemon & lime
1 cup flour 1/4 cup flaxseed meal 2 teaspoons cinnamon 2 teaspoons nutmeg 1/2 teaspoon baking soda 1/2 teaspoon baking
powder 1/4 teaspoon salt 1/2 cup unsalted butter, softened 1/2 cup white sugar 1/2 cup brown sugar, lightly packed 1 egg 2 teaspoons vanilla 1-1/2 cups rolled oats 1/2 cup
dried cranberries 1/3 cup
coconut 1/3 cup slivered almonds
Mix all the
dry ingredients together in a bowl (
coconut flour, baking soda, baking
powder,
powdered stevia (if using).
Add the oat
powder to the rest of the oats and add the sugar, pecans,
coconut chips, chocolate chips,
dried cranberries, salt and cinnamon.
2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking
powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted
coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (
dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
1 bunch organic kale, washed and
dried and torn into large pieces 3 tablespoons
coconut oil 3 tablespoons cocoa
powder 1 tablespoon raw honey 1 teaspoon cinnamon pinch of sea salt 1/3 cup
coconut flakes
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)
Simply mix the gelatin
powder in with your other
dry ingredients (
coconut flour, tapioca flour, baking soda, salt, etc.).
1 green (or semi-ripe) plantain 1 cup
dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry
powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or
dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of
dried thyme) Salt to taste 2 — 3 tablespoons
coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
1/2 cup of pecans 1/3 cup of almond 10 pitted medjool dates 2 tablespoons of
dried cranberries 1/4 cup of sultanas 1 heaped tablespoon of Linwoods chia seeds 1 tablespoon of Linwood Hemp + protein
powder 1 tablespoon of melted
coconut oil 1 tablespoon of orange zest 1 teaspoon of cinnamon
powder 1/2 teaspoon of ground ginger 1/4 teaspoon of ground clove 1/4 teaspoon of ground nutmeg
Primal candy: melt and layer (or combine) any of the following ingredients: Cacao
Powder Cacao Butter Real cow butter
Coconut oil
Coconut flakes Nuts and
dried fruit Sweetener of choice Spread out on a large baking sheet for «bark» or in deeper pans for «chunks».
Sift together the
coconut flour, tapioca flour, baking
powder, baking soda, and salt to form the
dry mixture.
Combine the
dry ingredients (almond flour,
coconut flour, sweetener, cocoa
powder, salt, baking
powder, xanthan gum) in a medium bowl and stir until mixed and there are no lumps.
In place of the nonfat
dry milk, use
coconut milk
powder, which is much more widely available than it used to be.
I use them with Sliced Almonds and blend them into nut bars using fresh and
dried fruits as well as some
coconut oil to bind it all together, and cocoa
powder to flavor.
1 cup
dried dates 1 cup cashew nuts 1 cup
coconut 1 table spoon of cacao
powder 1 table spoon of
coconut oil 1 1/2 cup of fresh or frozen berries 3/4 cup or
coconut yogurt
Dry 1 teaspoon baking
powder 1/2 cup almond meal (blogger used Trader Joe's brand) 2 tablespoons
coconut flour 1 teaspoon cinnamon
2 cups water 1 cup quinoa flakes, rinsed (or any kind of grain you prefer, like millet, oat or spelt) 3 tbsp
coconut flakes 3 tbsp nettles,
dried 1 apple, grated 1 tsp mint leaves,
dried or fresh 1 tsp cinnamon 1/2 tsp vanilla
powder
1 teaspoon thin slices peeled galangal 1 clove garlic, peeled 1 1/2 tablespoons finely julienned kaffir lime leaves 1/4 teaspoon turmeric
powder 1/4 cup minced lemongrass 5
dried piquin chiles, seeded and soaked 10 minutes in lukewarm water, chopped fine 2 tablespoons fish sauce (Nam Pla) 1 egg, well beaten 2 tablespoons granulated sugar 2 cups
coconut milk (not
coconut cream) 1 1/2 pounds snapper (or catfish or trout) fillets, sliced into strips 1 / 2 - inch thick 8 banana leaves, cut 14 inches by 10 inches 1/2 pound fresh spinach, stems removed
6 Tbsp
dry adzuki beans or a can of Eden brand cooked unsweetened aduki beans, drained Pinch salt 2 Tbsp
coconut nectar or other liquid sweetener 1 sweet potato 1/3 kabocha squash 5 - 10 chestnuts, cooked and peeled (optional) 2 tsp agar - agar
powder 4 Tbsp erythritol, xylitol or
coconut sugar
Once I added in the cocoa
powder and the honey it got even more
dry and I ended up putting just about a full quarter cup more
coconut oil in just to make it slightly spreadable and it still felt grainy and chalky in my mouth.
2 tablespoons
coconut oil or olive oil 2 garlic cloves, minced 1 cup finely chopped onion 8 — 10 medium mushrooms, finely chopped 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped red bell pepper 1/2 cup finely chopped carrots 1 jalapeño pepper or other hot pepper, seeded and minced (optional) 1 cup frozen corn kernels 1 teaspoon ground cumin 1/2 teaspoon ground coriander 2 tablespoons chili
powder, or to taste 2 teaspoons sea salt, or to taste 1/2 teaspoon black pepper 1 28 - ounce can diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can black beans, drained 1 15 - ounce can red beans, drained 2 1/2 cups water 1/2 cup
dry bulgur wheat Hot sauce or cayenne pepper (optional) 1/4 cup minced fresh cilantro, for garnish Tofutti sour cream, for garnish (optional)
1 tablespoon extra virgin olive oil 2 medium onions, diced 3 cloves garlic, minced 4 stalks celery, diced 2 large carrots, diced 1 1/2 teaspoons garam masala 1 1/2 teaspoons cumin 1 1/2 teaspoons chili
powder 1 teaspoon red pepper flakes 1/2 teaspoon cardamom salt and pepper, to taste 2 cups
dried green lentils 8 cups vegetable stock 1 — 15 ounce can light
coconut milk 6 cups torn kale
Banana Chocolate Cinnamon Cream Pie: Base — 1 cup
dried organic apricots, briefly soaked in warm water 1/2 cup walnuts, crushed 2/3 cup desiccated
coconut 3 tbsp raw cacao
powder
Sift together cassava flour, baking
powder and salt... in a separate bowl beat the
coconut sugar and butter until fluffy... add syrup,
coconut milk, vanilla and egg to the butter mixture & beat until well combined... combine
dry ingredients with wet and beat again until well combined... you now have a very tasty, yet basic vanilla donut batter.
So, we used a special ratio of
coconut oil and arrowroot
powder so it goes on
dry.