Sentences with phrase «even tried coconut butter»

Not exact matches

Of course you can never go wrong with butter, but if you are looking to make them even healthier, give the coconut oil a try!

I used coconut oil this time but I'm going to try butter in my next batch which may give it even more of a traditional pie crust flavor.

Oooo, I have never tried coconut butter before because it's fairly expensive, for something I don't even know if I like, but thanks for letting us know how to make it.

I think you may not even have to keep it in the fridge if you were to use just cocoa butter instead of both coconut oil and butter (cocoa butter is solid at room temperature) but I'd have to try that to be sure Let me know how it worked!

i tried it today with coconut butter AND peanut butter and it was even better

has anyone tried adding more coconut oil or even grass fed butter to make them more moist and less crumbly?

I tried these with coconut oil in place of the butter and came out with decent cookies, but had a hell of a time getting the ingredients to blend, even with using a food processor.

So, even though this was a «once a year special treat» dessert, if I were to re-make it, I would try the coconut butter, but haven't yet so I don't know 100 % if it would work.

You could definitely try using softened butter or ghee instead, possibly even coconut oil!

Substitution Options: Canned coconut milk: you can experiment with using any unsweetened nondairy milk, but you may then want to double the cornstarch to make up for the lost thickness Peanut butter: try almond or cashew butter Tamari / soy sauce: Bragg or coconut aminos Brown rice vinegar: regular rice vinegar, coconut vinegar, apple cider vinegar, or even lime or lemon juice Coconut palm sugar: any granulated or liquid sweetener of your choice Cornstarch: you could experiment with arrowroot powder or tapioca starch, though I have not triedcoconut milk: you can experiment with using any unsweetened nondairy milk, but you may then want to double the cornstarch to make up for the lost thickness Peanut butter: try almond or cashew butter Tamari / soy sauce: Bragg or coconut aminos Brown rice vinegar: regular rice vinegar, coconut vinegar, apple cider vinegar, or even lime or lemon juice Coconut palm sugar: any granulated or liquid sweetener of your choice Cornstarch: you could experiment with arrowroot powder or tapioca starch, though I have not triedcoconut aminos Brown rice vinegar: regular rice vinegar, coconut vinegar, apple cider vinegar, or even lime or lemon juice Coconut palm sugar: any granulated or liquid sweetener of your choice Cornstarch: you could experiment with arrowroot powder or tapioca starch, though I have not triedcoconut vinegar, apple cider vinegar, or even lime or lemon juice Coconut palm sugar: any granulated or liquid sweetener of your choice Cornstarch: you could experiment with arrowroot powder or tapioca starch, though I have not triedCoconut palm sugar: any granulated or liquid sweetener of your choice Cornstarch: you could experiment with arrowroot powder or tapioca starch, though I have not tried either

If you're not a fan of peanut butter or just don't have any lying around try making this with almond butter or even coconut butter.

So in this case you can try 1 - 2 tbsp coconut butter or almond butter, or even chia seeds.

And if you do okay with that, then try it with adding butter or ghee or coconut oil or even very carefully (as per the PHD recipe) rendered beef fat?

My go - to Dr. Greger answer (paraphrased) for those who have tried everything and still have high LDL, try focusing on the saturated fat sources (coconut oil; cocoa butter, and yes even nuts and seeds).

You could definitely try using softened butter or ghee instead, possibly even coconut oil!

If you want to make eggs even better try frying them with coconut oil or butter.

You could blend a few tablespoons of maple syrup with some peanut butter, cacao and vanilla extract to form a smooth icing, or even try blending in some coconut butter or avocado into it too for a thicker icing (though you'll need to add some maple syrup or liquid stevia into the icing mix too to keep it sweet).

Coconut oil hardens more than butter when refrigerated, so if you do try to use it I would suggest either reducing the chilling time to an hour or even just using the dough right away, at room temperature.