1Keep 4 tablespoons with
the dry grated coconut in a side and blend the rest of the dry ingredients in a food processor until you get a homogeneous grain, but you want to have some texture.
Grating fresh coconut is time consuming, so I used
dried grated coconut instead of fresh.
Not exact matches
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)
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
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
another thing I learned was
coconut — try some
dry unsweetened, or better yet, fresh
grated or thawed, frozen fresh
grated (chewier than the
dry one) in your banana bread — it is to die for!
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
1 c pineapple chunks 3/4 c
grated carrots 1/2 c chilled
coconut water 1/2 c ice cubes 2 Tbsp unsweetened
dried coconut flakes, toasted 2 tsp agave nectar 2 tsp white chia seeds 1/2 tsp turmeric (optional)
jar apricot preserves 2 lb jar orange marmalade 1 - small jar of pineapple preserves 2 c. nuts — chopped pecans 1 whole lemon
grated Shredded
coconut to taste
Dried apricots to taste
1 tablespoon vegetable oil 1 small onion, peeled and thinly sliced 2 cups
coconut milk 1 teaspoon
dried Mexican oregano 1/4 teaspoon ground achiote (annatto) 1 medium red bell pepper, cut into 1/4 inch strips 1 1/2 pound fish filets (red snapper, sea bass or tilefish) cut in 2 - inch pieces 1 pound medium shrimp, shelled and deveined 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 1 medium plantain, peeled and chopped 1 medium tomato, diced Salt and freshly ground black pepper 3 tablespoons minced cilantro leaves Freshly
grated 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
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
Crockpot Curry (makes 4 good - sized lunches) 2 small sweet potatoes, chopped into bite - sized pieces 1 can of chickpeas, drained & rinsed 1 14oz can of diced tomatoes 1 14oz can of light
coconut milk 1 tbsp fresh
grated ginger ** if you are not used to ginger, use.5 - 1 tsp (or 1/4 tsp
dried)
The batter for this cake is loaded with
grated carrots, a little unsweetened
dried coconut, and just enough cinnamon and
grated fresh ginger to add the perfect warm depth.
1 cup raw almonds 3/4 cup raw pecans 3/4 cup sultanas 3/4 cup
dried apricots 3/4
dried dates 1/4 cup fresh orange juice (optional) wheat germ,
grated or shredded
coconut, or finely chopped nuts
20 g / 1/4 cup desiccated
coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8
dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp
grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
Add the
coconut, walnuts,
dried cranberries,
grated apple,
grated carrot and pineapple in a bowl and mix until incorporated.
I have to try this while asparagus are in season... Have you tried fresh (or frozen)
grated coconut instead of the
dried stuff?
You can roll them in different sugars (white, brown, or powdered), unsweetened cocoa powder,
dried sweetened or unsweetened
coconut,
grated chocolate, and / or finely chopped nuts.
Add walnut / date paste into bowl with the
grated carrots, stir and mash in together, and add in
dried coconut, vanilla & five spice.
Dry Ingredients 100g rice or buckwheat flour 50g
coconut flour 50g ground almonds 50g
coconut sugar 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp nutmeg, ground or freshly
grated 1 tsp cinnamon 1/2 tsp vanilla powder 1/4 tsp pink Himalayan salt
dry 1 cup old fashioned rolled oats 1/4 cup hazelnut flour 1/4 cup chopped raisins 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger scant 1/8 teaspoon cloves 1/8 teaspoon nutmeg 1/2 teaspoon baking powder a good pinch of fine sea salt 1/4 cup
coconut sugar 3 to 4
grates of fresh orange zest
dry 1 1/4 cup old fashioned rolled oats 1/4 cup almond flour 1/4 cup chopped
dried apple rings (unsweetened) 1/4 teaspoon ground cinnamon 1/2 teaspoon baking powder a good pinch of fine sea salt 1/4 cup
coconut sugar 4 to 5
grates of fresh lemon zest
In Indonesia (where we use a lot of
coconut milk in our cooking), we make
coconut milk by simply adding water to
grated coconut, just enough to cover the
coconut, and squeezing the
coconut to help it release its essence for a few minutes, then letting it sit for 5 - 10 minutes if it's freshly
grated (or 15 - 20 if it's
dried).
Cocofina
Grated Coconut or Desiccated Coconut is made by drying shredded coconu
Coconut or Desiccated
Coconut is made by drying shredded coconu
Coconut is made by
drying shredded
coconutcoconut meat.
1 tbsp
coconut oil 2 tsp mustard seeds 1 tsp cumin seeds 1 white or yellow onion, diced 3 carrots, peeled and diced 1 tablespoon finely
grated or minced fresh ginger, or 1 teaspoon ground ginger 3⁄4 cup (140 g) white basmati or jasmine rice, rinsed 1 cup (200 g)
dried moong dal, toor dal, urad dal, or red lentils 1 tsp ground turmeric 1⁄4 tsp ground cloves 1 tsp salt 1⁄4 tsp freshly ground black pepper 4 cups (950 ml) low - sodium vegetable broth 2 cups (475 ml) water
Dry Ingredients 50g rice or buckwheat flour 50g raw cacao powder 50g
coconut flour 50g ground almonds 75g
coconut sugar 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp nutmeg, ground or freshly
grated 1 tsp cinnamon 1/2 tsp vanilla powder (optional) 1/2 tsp pink Himalayan salt
* 1/2 cup
dried unsweetened
grated coconut * 1 tablespoon coconut oil * 6 shallots, finely chopped * 2 garlic cloves, finely chopped * 4 red or green hot chilies, seeded and finely chopped * 1 teaspoon ground coriander * 1 teaspoon ground cumin * 1 pound ground beef * 1 egg, beaten * rice flour, to coat * Coconut oil for shallow
coconut * 1 tablespoon
coconut oil * 6 shallots, finely chopped * 2 garlic cloves, finely chopped * 4 red or green hot chilies, seeded and finely chopped * 1 teaspoon ground coriander * 1 teaspoon ground cumin * 1 pound ground beef * 1 egg, beaten * rice flour, to coat * Coconut oil for shallow
coconut oil * 6 shallots, finely chopped * 2 garlic cloves, finely chopped * 4 red or green hot chilies, seeded and finely chopped * 1 teaspoon ground coriander * 1 teaspoon ground cumin * 1 pound ground beef * 1 egg, beaten * rice flour, to coat *
Coconut oil for shallow
Coconut oil for shallow frying
Finely
grate frozen
coconut oil with a serrated knife into 1/4 - inch pieces; add to
dry ingredients along with butter, and rub into
dry ingredients quickly with your fingers until butter looks like pea - size crumbles.
2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml
coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2
dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely
grated zest of 1 lime5cm piece fresh galangal or ginger, finely
grated2 tsp shrimp paste (available in the world food section of supermarkets)
* 1/2 pound carrots, peeled and
grated * 1 cup sugar * zest of 1 lemon * 1 teaspoon vanilla extract * 2-1/2 cups
dried, unsweetened
coconut, divided
Noodle, chicken and aubergine
coconut laksa 1/2 x 250g pack
dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat
coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar
Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.
Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml
coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2
dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely
grated zest of 1 lime5cm piece fresh galangal or ginger, finely
grated2 tsp shrimp paste (available in the world food section of supermarkets)
1/2 x 250g pack
dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat
coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar
Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.
In a blender, combine freshly
grated (or
dried)
coconut, fried green chilis, salt, lemon and a little water.
Ingredients — Makes about 1 cup 1 tbsp
coconut or vegetable oil 1 medium red onion thinly sliced 2 small tomatoes thinly sliced Salt 1 tsp Kashmiri chili powder 1 birds eye chili (optional) or 1 tsp vinegar 1/4 cup fresh
grated coconut or unsweetened
dry shredded
coconut
10 cups (2.5 L) water, divided 1/2 cup (125 mL) pearl barley, rinsed and drained 1/2 cup (125 mL) hulled millet 1 clove garlic 3 tbsp (45 mL) raw sunflower seeds 2 tbsp (30 mL) raw almonds 2 green onions, roughly chopped 2 tbsp (30 mL) roughly chopped fresh parsley leaves 1/2 cup (125 mL) roughly chopped red onion 1 cup (250 mL) chopped extra firm tofu 1/4 cup (60 mL)
grated carrot 1/4 cup (60 mL)
grated beet 1 1/2 tbsp (22 mL) tamari 1/4 tsp (1 mL) cayenne pepper 1/4 tsp (1 mL) Mexican chili powder 1 tsp (5 mL) curry powder 1 tsp (5 mL) sea salt 1 tsp (5 mL) cornstarch 3 tbsp (45 mL) mixed fresh herbs or 1 tbsp (15 mL) each of 3 of your favourite
dried herbs (basil, oregano, marjoram, etc.) 1/4 cup (60 mL) spelt flour 2 tbsp (30 mL) powdered nutritional yeast oil, for frying (sunflower, canola, neutral - flavoured
coconut)
for the filling 2 cups ricotta cheese (I make mine with raw goat milk) 1 vanilla bean — seeds scraped out, optional 2 tablespoons
coconut sugar, plus more for sprinkling on top about 4 tablespoons (half of a standard bar)
grated dark chocolate, or more to taste 15
dried but moist figs — stems removed and halved 9 fresh ripe, sweet figs — stems removed and halved
Omega packed Swiss Bircher Muesli Ingredients (serves 4) 2 cups rolled oats 1/2 a cup of
dried un-sweetened
coconut strips 1 large apple (peeled if not organic) and
grated 6...
After debating for a moment, I chose to start dumping in
grated dried coconut.
1 cup
dried small black chick peas, soaked overnight 2 tsp
coconut or vegetable oil 1 tsp black mustard seeds 1/2 tsp turmeric powder Pinch asafoetida 1/2 to 1 hot green chilli, split down the middle 2
dried red chillies broken into large pieces 8 - 10 curry leaves 3 tbsp fresh or fresh frozen (thawed)
grated coconut Salt Lemon Juice Small handful coriander, roughly chopped
Gather: 1 cup sunflower seeds ground to a meal 1 1.2 cups oats ground to a meal 2 tsp baking powder 1/2 cup shredded
coconut pinch sea salt ground black pepper 2 tsp poppy seeds 1 tsp
dried herbs such as parsley or thyme 1 small sweet potato,
grated 1 beetroot,
grated 2 tbsp chia seeds 1 cup milk 1/2 cup
coconut oil or grassfed butter, melted 50 — 70g feta
Corn and Mango Filling 2 ears of corn 2 2/3 cups cooked black beans 1 small green onion, finely chopped 1 mango, peeled and sliced 1/2 cup
dried coconut flakes
grated zest and juice of 1 lime 1 Tablespoon extra virgin olive oil 1 teaspoon ground cumin 1 pinch each cayenne pepper, paprika, and
dried oregano Sea salt
In a small bowl, mix
grated cheese, almond flour,
coconut flour,
dried thyme, garlic powder, and melted butter.
Rice noodles (wide flat ones, not skinny round ones — I use Thai Kitchen Stir - Fry Rice Noodles) 1 - 2 tablespoons butter /
coconut oil 1 onion, diced 1 - 2 cloves garlic, minced 2 - 3 celery stalks, chopped 5 - 6 button mushrooms, sliced 1 medium tomato, diced 1 - 2 teaspoons fresh parsley, chopped (or about 1/2 teaspoon
dried) 1/2 teaspoon sea salt Pepper — couple shakes 2 5oz cans tuna 3 tablespoons cream 4 tablespoons parmesan cheese
Grated cheddar cheese
Options include salt, Italian seasoning, garlic powder, cinnamon, brown sugar, five - spice powder, cocoa powder, pretzel sticks,
grated cheese,
dried fruit, M&M s, shredded
coconut, mini marshmallows, chocolate chips or granola.
2 cups rolled oats 1/2 a cup of
dried un-sweetened
coconut strips 1 large apple (peeled if not organic) and
grated 6 tbsp natural non-sweetened yoghurt (preferable to use goats Kefir or homemade
coconut yogurt) 1 tbsp raw pumpkin seeds 1 tbsp raw sunflower seeds 1 tbsp organic sun -
dried goji berries 1 tbsp organic sun -
dried raisins 1 tbsp flax seeds 1 tbsp chia seed 1 tsp of ground cinnamon 2 cups of filtered water
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.
Good Morning Muffins combine finely
grated carrots,
coconut,
coconut oil and
dried fruit to make a healthy and delicious muffin which is not too sweet.
For the Millet 1 cup millet 2 cups Water For the Compote 1 apple (diced) 8
dried apricots (diced) 2 cinnamon Sticks Freshly
grated nutmeg (about a 1/4 t) 1/2 cup of boiling water
Coconut Milk (warm) To make the millet: In a medium sauce pan boil the water and stir in the millet, reduce...