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
Yogurt Cream 1
cup macadamia nuts - soaked overnight 1
cup cashews — soaked overnight 2 tablespoons light agave syrup 1/2
cup water 2 tablespoons vanilla extract 2 tablespoons raw honey zest of 2 lemons 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus 1
cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good
for you
Wet ingredients 160 ml / 2/3
cup plain unsweetened yogurt or plant yogurt 80 ml / 1/3
cup coconut oil, butter or olive oil 10 fresh soft dates, pitted and mashed 3 large eggs (or 3 tbsp chia seeds mixed with 9 tbsp water) 1/2
cup / 120 ml apple sauce, unsweetened (see below
for instructions hot to make your own) 3 organic apples
Warm a wide cast iron skillet over medium heat; add about 1 teaspoon
coconut oil and spoon in 1/4
cup batter
for each pancake.
Filling 1/3
cup virgin
coconut oil 1/3
cup agave syrup (nectar) 2
cups raw cashews, soaked
for at least 2 hours and up to 8 hours Zest and juice of 1 large lemon Zest and juice of 1 orange 2 tsp.
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)
Layers 1
cup / 125 g muesli, granola, puffed grains or just rolled oats 1
cup / 250 ml full - fat plain unsweetened Greek or Turkish yogurt (
for a vegan alternative, use
coconut yogurt or organic GMO - free soy yogurt)
Ant Hill Cake Dough Crumbles 2
cups quinoa flakes 1
cup any gluten free flour of choice — quinoa, millet, amaranth 1/2
cup coconut flour 1 1/2
cups pecans or walnuts seeds of 1 vanilla bean 1/4
cup honey 1/2
cup coconut oil pinch of sea salt 4 tablespoons poppy seeds, plus more
for sprinkling
for the crust 2 1/2
cups sunflower seeds 2 tablespoons hemp seeds — optional 12 fresh medjool dates — pitted 2 tablespoons
coconut oil 1/2 teaspoon sea salt
2
cups dried mung beans, soaked in water
for 8 - 12 hours 1 tbsp
coconut oil, ghee or olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 1 tsp ground cumin 400 g frozen spinach, thawed 6
cups water 1 tsp sea salt 1 x 400 ml can full fat
coconut milk
Cardamom Amaranth Porridge with Stewed Strawberries
for the porridge 1
cup amaranth — soaked overnight, rinsed and drained 2
cups almond or
coconut milk 2 tablespoons
coconut sugar 1/2 vanilla bean — split open, seeds scraped 1/2 teaspoon freshly ground cardamom — from about 3 - 4 pods 1/2 teaspoon salt 1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg — optional
4
cups Oat Flour 1
cup Maple Syrup Powder 1/2 teaspoon Sea Salt 1/2
cup Coconut Oil 1/2
cup Date Paste 2 tablespoons Vanilla Extract 3 tablespoons Filtered Water 1 1/2
cup Raisins (plumped in warm water
for 30 minutes and drained)
4 ounces fresh
coconut, grated Vegetable oil
for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6
cups coconut milk, recipe here
Panna Cotta (adapted from Living Raw Food) 4
cups coconut milk (see below) 1/2
cup Irish moss — thoroughly rinsed and soaked in hot water
for at least 10 minutes 1
cup meat of fresh young
coconut 1/2
cup raw agave syrup OR another sweetener of choice seeds from 2 vanilla beans 1/2
cup coconut oil
To make
coconut milk, soak 2
cups of unsweetened shredded dry
coconut in 4 1/2
cups of purified water
for 30 minutes.
for the dough 1
cup whole spelt flour or sprouted spelt flour (I use this amazing sprouted spelt) 2
cups light spelt flour 1 teaspoon sea salt 3 tablespoons
coconut or olive oil 1 1/4
cups boiling water
1
cup pumpkin seeds — ground into flour in a food processor 1
cup brown rice flour 1/2
cup gluten free oat flour 1/4
cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2
cup honey or 3/4
cup coconut sugar 1 vanilla bean — seeds scraped out 3/4
cup powdered
coconut sugar —
for dusting
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.
Combine the garlic, turmeric, salt, and 1
cup of the
coconut milk in a non-reactive bowl and marinate the chicken in the mixture
for at least 1 hour.
Vanilla Cream Filling 1 1/2
cups cashews — soaked
for 4 hours 1/2
cup meat of fresh young Thai
coconut 1/2
cup almond milk — homemade if possible seeds of 1vanilla bean 1/2
cup light agave syrup 1/2
cup coconut oil
Rose and Lavender Parfait 6.5 oz (about1 1/2
cups) meat of young Thai
coconut 1 1/4
cup coconut water 1/4
cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water
for at least 10 minutes 1/4
cup cashews — soaked
for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener of choice 1 teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon juice pinch of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3
cup coconut oil — melted
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
1/2
cup / 85 g uncooked quinoa, soaked
for 12 to 24 hours in 1
cup filtered water 1/2
cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4
cup / 60 g unsweetened desiccated
coconut 1
cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4
cup filtered water
for 15 minutes 2 tbsp melted extra virgin
coconut oil (more
for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon
Crust 1
cup almonds — soaked overnight 1/2
cup cashews — soaked
for 4 hours 1/4
cup coconut flakes 1/2
cup soft dates — pitted, more if needed 1 teaspoon vanilla extract pinch of sea salt
First place one
cup each of the almonds, pumpkin seeds, ground flaxseed and sunflowers seeds in a food processor and blend
for a minute or so until smooth, then transfer the mix to a bowl and stir in the remaining half a
cup each of pumpkin seeds and sunflower seeds along with the salt,
coconut oil and water.
Pudding 4 1/2
cups macadamia nuts — preferably soaked and dehydrated 4 1/2 tablespoons
coconut butter 6 grams or about 3/4
cup Irish moss — soaked in hot water
for 10 or more minutes and drained 3/4
cup raw agave syrup or more if you like sweeter 1 1/4
cup sliced banana 2 1/4
cups coconut milk — see panna cotta recipe 3 teaspoons vanilla extract 1 1/2 vanilla bean — seeds matcha powder — to taste
1/4
cup (56 g) unsalted organic grass - fed butter, slightly softened (or clarified butter or
coconut oil
for strict paleo)
I have also made the following successful modifications: sometimes I omit the ginger and scallions, up the
coconut to one
cup and sub half
coconut milk
for water, this makes
for a less complex but more intensely
coconut flavored rice.
Alternate milk beverages such as almond, rice, hemp,
coconut and soy milk
for example that are calcium fortified are also concentrated sources (generally in the range of 330 mg of calcium per
cup).
For example, if your recipe calls for 1/2 cup of butter, you would use 1/2 cup coconut o
For example, if your recipe calls
for 1/2 cup of butter, you would use 1/2 cup coconut o
for 1/2
cup of butter, you would use 1/2
cup coconut oil.
1⁄2
cup [75g] buckwheat flour 1⁄4
cup [35g] brown rice flour (or chickpea flour) 1⁄4
cup [35g] chickpea flour (or more rice flour) 1 tablespoon melted
coconut oil (optional, can use other oil of choice) 1⁄2
cup [120 ml] canned
coconut milk * (or other non-dairy milk, see note) 1 1/4
cup [300 ml] water * (see note) 2 teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1 pinch salt oil,
for pan frying
1 17 - oz package of puff pastry, thawed 6 tablespoons better, melted 2
cups heavy cream 3
cups milk (I used whole) 1/2
cup sugar 1 1/2
cups chopped nuts (pistachios, almonds, hazelnuts) 1/2
cup shredded
coconut, unsweetened 1/2
cup golden raisins 1 teaspoon cinnamon,
for dusting
For one serving, you'll need 1/4
cup Cabot Plain Greek Yogurt, 2 teaspoons honey, 1 ripe kiwi (peeled, sliced, and quartered), 1/4
cup fresh pineapple (diced), and about 1 tablespoon of unsweetened shredded
coconut.
But if you really want to make it free of refined sugar, you can omit the Oreo - based crust and use the following recipe
for a 9 - inch fluted tart pan: 1 1/2
cups almond flour, 1/3
cup unsweetened cocoa powder, 1/4
cup raw agave syrup or
coconut sugar, 3 tablespoons
coconut oil, and 1/4 tsp sea salt.
Once ready, reserve 1/2
cup of
coconut kefir
for your next batch in a new mason jar.
For the shredded
coconut, we'll measure out 1/2
cup then process it in the food processor (a blender works too).
1 tablespoon
coconut oil 1/8
cup cocoa powder 1/4
cup whey protein concentrate (unflavored) 1 tablespoon
coconut flour 1/8
cup goji berries 1/8
cup almond milk (or
coconut, hemp, or rice milk) 1/2 tbsp Myprotein toffee flavodrops (see Note 1 below
for subs)
I added 2/3
cup shredded
coconut and 2 tbsp flaxseed meal, then substituted wheat bran
for the oats and dried cranberries
for the chocolate chips.
1
cup gluten - free All - Purpose Flour Blend 1/3
cup coconut flour, fluffed with a fork and sifted before measuring 1/3
cup unsweetened flaked
coconut, finely flaked 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2
cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2
cup raisins 1 medium orange, cut into very thin slices
for garnish
Hi — just wondering if you are using 8oz of the melted
coconut oil, or are using a dry 1
cup measurement
for the solid
coconut oil?
Melt 1/4
cup of
coconut oil (I put it in the microwave
for a minute in a bowl) and combine with crumbled graham crackers
for graham cracker mixture.
ingredients:
for the cake: 360 grams (3
cups) AP flour 400 grams (2
cups) sugar 2 teaspoons baking soda 1 1/4 teaspoons salt 480 grams (2
cups) canned
coconut milk 200 grams (1
cup)
coconut oil, liquid 30 grams (2 tablespoons) vinegar 1 generous
cup shredded
coconut (sweetened or unsweetened)
Remove and sprinkle with the remaining 1/4
cup coconut and bake
for an additional 5 minutes.
For the topping I roasted in a skillet about 1/2
cup chopped pistachios and 1/4
cup chopped mint with about 1 - 2 tablespoons
coconut oil until fragrant and just spread it over the top of the quinoa to serve.
1 hass avocado 3/4
cup unsweetened applesauce 3/4
cup maple syrup 1 tsp vanilla extract 4 large eggs 1/2
cup coconut flour 1/2
cup unsweetened cocoa powder 1/4 tsp sea salt 2 tsp baking soda Baked
for 35 mins
INGREDIENTS 2
cups heavy cream 1 1/2
cups unsweetened cashew milk (or almond or
coconut), divided 1/2
cup cocoa powder (
for sup...
I subed 1
cup almond flour (spooned into the measuring
cup)
for the
coconut flour since we didn't have any and did walnuts instead of chocolate chips and they were oh so yummy.
For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and unifo
For the middle (cheese) layer: ingredients: 1
cup raw cashews, soaked in water
for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and unifo
for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons
coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and
coconut oil together until liquid and uniform.
I made a substitution
for the maple syrup with
coconut sugar (3/4 of a
cup) and gluten / dairy free flour instead of
coconut flour.
3 large ripe - to - over-ripe bananas 1 large egg 1/3
cup (80 ml) virgin
coconut oil, warmed until it liquefies, or olive oil 1/3
cup (65 grams) light brown sugar 1/4 to 1/3
cup (60 to 80 ml) maple syrup (less
for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2
cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4
cup (50 grams) uncooked millet