I usually use
dry coconut sugar because I prefer it to honey.
Not exact matches
for the tomato sauce (makes about 2 cups) 1/2 tablespoon olive oil 1 - 2 garlic cloves — minced 1/2 teaspoon
dried oregano about 1 lb diced plum tomatoes 1/2 teaspoon
coconut sugar pinch red pepper flakes sea salt and freshly ground black pepper
3/4 cup almond milk 1 teaspoon
coconut sugar 1 tablespoon active
dry yeast 3 tablespoons ground chia seeds 6 tablespoons almond milk 1 cup (140 g) buckwheat flour 1 cup (120 g) tapioca flour 1/2 cup (70 g) millet flour 1 1/2 teaspoon salt 1/4 cup olive oil 1 tablespoon nigella seeds
for the crust (gluten free and vegan)(makes one large pizza crust) 1/3 cup plus 4 tablespoon almond milk — divided 1/2 teaspoon
coconut sugar 1/2 tablespoon active
dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional)
Have to try these The
coconut sugar is the
dry one right?
8 fresh poblano chiles, seeded, de-veined, roasted, and peeled 1 quart water 3 cups
sugar 1 teaspoon vanilla extract 1 quart water 3 cups
sugar 1 teaspoon vanilla extract 2 cups freshly grated
coconut 6 medium
dried apricots, cut into thin strips for garnish
Could I sub
coconut sugar for the maple syrup - or would the dough turn out too
dry?
I used a wide variety of toppings, including: India Tree nature's colors
sugar sprinkles in marigold,
dried cranberries,
dried tart cherries, salted almonds, and trail mix with nuts,
dried fruit, seeds, flaked
coconut, and dark chocolate chips.
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.
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and
dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp
coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
I've read it's a low glycemic
sugar that is harvested from the
coconut flower's nectar and then
dried.
To make the pancakes whisk together the
dry ingredients: flour,
coconut sugar, cinnamon, baking powder, and salt.
Transfer the
sugar and
coconut oil mixture into the bowl with
dry ingredients and mix until everything is well combined.
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
In a
dry pan, heat the 2 Tbs of
sugar until it begins to caramelize, add the
coconut oil, a pinch of salt, and the slivered almonds.
1 1/3 cups whole wheat pastry flour 1/2 cup
sugar 2 tsp ground cinnamon 1/2 tsp nutmeg 1 1/2 tsp baking soda 1/2 tsp kosher salt 2 eggs 3/4 cup applesauce 1/2 cup vegetable oil 1 tsp vanilla extract 1 cup grated carrots 1 medium tart apple, peeled and grated 1/2 cup golden raisins 1/2 cup walnuts, finely chopped 1/4 cup plus 2 tbsp
dried flaked unsweetened
coconut, divided
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
To the chia mixture add
coconut sugar, vanilla extract and butter; add
dry mixture to large bowl until all the ingredients are combined.
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
2 3⁄4 cups rolled oats 1 cup shelled pistachios 1 cup unsweetened
coconut chips 1/3 cup pumpkinseeds 1 tablespoon salt 1⁄2 cup light brown
sugar 1/3 cup maple syrup 1/3 cup extra virgin olive oil 3⁄4 cup
dried sour cherries.
Note: This recipe calls for both
coconut sugar and maple syrup because the brownies were too
dry when experimenting with only the granulated
sugar, and too moist when using only maple syrup.
1 large butternut squash, approximately 2 pounds 2 cups milk 2 cups white
sugar 1/2 cup dark brown
sugar 1 cinnamon stick 8 - 10 whole cloves 1 vanilla bean, split 1 cup
dried unsweetened
coconut
Stir flour mixture into butter -
sugar mixture, then stir in the oatmeal,
dried cranberries,
coconut, and almonds.
I added a pinch of salt to the
dry mix to bring out the sweetness in the brown
sugar and the natural
sugar of the
coconut and it worked like a charm.
Add the oat powder to the rest of the oats and add the
sugar, pecans,
coconut chips, chocolate chips,
dried cranberries, salt and cinnamon.
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)
My favourite real food sweeteners include raw honey,
coconut sugar, rice malt syrup, stevia, and
dried unsulfured fruits like apricots and dates.
My batter was a little
dry, so I compensated by adding natural (non sweetened) applesauce with just a few tablespoons and used 1:1 ratio swapping out the honey for
coconut palm
sugar.
I followed the recipe to a t (except for accidentally mixing
coconut sugar with the
dry ingredients) and it turned out great!
They came out perfect both times (except with the
sugar in the
dry ingredients, you could still see brown
coconut sugar crystals throughout the dough after they were baked).
3 cups blanched almond flour 1/2 cup
coconut oil Scant 1/2 cup brown
sugar 2 eggs 1 teaspoon baking soda 1 teaspoon Kosher salt 1/2 teaspoon vanilla paste 3/4 cup dark chocolate chips 3/4 cup
dried cranberries Zest of 1/2 orange
I reserved a bit of the
dry mixture to sprinkle on top, with additional
coconut oil on top to help it brown, and then a dusting of turbinado
sugar.
I was pretty generous with the salt in this batch: I added some salt to the
dry oatmeal mixture, then I added more salt to the liquid mix of
coconut oil, honey, brown
sugar, butter, and vanilla extract.
4 cups old fashioned oats 1/2 cup slivered almonds 1/4 cup ground flaxseed 1/2 cup sunflower seeds 1/2 cup sweetened raw
coconut flakes 1/2 teaspoon + 1/4 teaspoon salt 1/4 cup
coconut oil 3 tablespoons butter 1/4 cup honey 1/4 cup light brown
sugar 1/2 teaspoon vanilla extract 2/3 cup
dried cherries, chopped 1/2 cup white chocolate chunks or chips
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
Crumble ingredients: 2 tbsp unsalted butter, softened 1/3 cup brown
sugar, packed 1/3 cup
dried banana chips, crushed 1/3 cup shredded
coconut Directions: In a small bowl work the softened butter into the brown
sugar with a fork or your hands.
Good, homemade granola is slightly sweet, wonderfully crunchy, and chock - full of delicious extras — nuts,
dried fruit, warm spices,
coconut, or pretty much anything else you could think of that would be delicious smothered in a little butter and
sugar and baked up to crispy perfection.
Streusel Topping: In a bowl, mix together the graham cracker crumbs,
sugar, and
dried coconut.
10
dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated
coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons
sugar Salt to taste
The grocery didn't have
dried cranberries in stock, so I impromptu subbed diced, organic black mission figs as the fruit and
coconut sugar for the brown
sugar; the three of us agreed that the figs seemed just as good or better than we imagined cranberries being, and the softer fruit flesh allows them to caramelize beautifully along with the gardein scallopini.
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
peanut praline 1/2 cup
dry roasted peanuts, unsalted 2 teaspoons maple syrup 1 teaspoon maple
sugar (or
coconut sugar) few good pinches of sea salt
5 cups rolled oats, preferably thick - cut (if you're gluten - sensitive, be sure to use oats marked gluten - free) 1 cup whole raw almonds 1/3 cup roughly chopped pecans or walnuts 4 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon ground cardamom 2/3 cup unsweetened applesauce 1/3 cup extra virgin olive oil 1/4 c maple syrup 1/4 cup
coconut palm
sugar (or increase maple syrup to 1/2 cup) Zest of one organic orange 2 teaspoons vanilla paste, or 1 tablespoon vanilla extract 1 cup
dried fruit of choice (raisins, cranberries, etc..)
Combine brown
sugar, oats, flour, cinnamon, and salt in the bowl then add the
coconut oil and rub mixture together with your fingers until the oil is incorporated into the
dry ingredients.
I used
dried cherries & raisins, hemp seed hearts, unsweetened
coconut flakes, walnuts and pecans, only 1 Tablespoon of honey (trying to cut back on
sugar), and I also added some blueberries (which made them purple).
1/4 cup pure maple syrup 1/4 cup brown
sugar, packed 1/4 cup vegetable oil 1/8 teaspoon ground nutmeg Pinch of salt 3 cups old fashioned or rolled oats 1 cup sliced almonds 1 cup unsweetened
coconut flakes 1 cup
dried cherries
For a
coconut sugar cookie variation stir in some
dried flaked
coconut into the dough before baking.