It looks very yummy and healthy, I think I will try to replace the flour for coconut flour http://www.tiana-coconut.com/products/coconut-superfoods/gluten-free-coconut-flour/ and the sugar
for coconut nectar http://www.tiana-coconut.com/products/coconut-superfoods/coconut-nectar-sugar-substitute/ and let's see what comes from it:) Hopefully everything will be ok.
The resources
for coconut nectar say it is a low glycemic sugar.
I ran out of maple syrup so I had to sub about half the maple syrup out
for coconut nectar, which made them just a bit darker than the picture, but very tasty nonetheless.
Hi Emily, Can you recommend a substitute
for coconut nectar, and how much of it?
You can again sub in agave nectar
for the coconut nectar.
If you don't have the Coconut Secret products, you can substitute almond or hazelnut meal for the coconut flour; lucuma powder, yacon powder, date sugar, or raw sugar for the coconut sugar; and yacon syrup, agave nectar, or honey
for the coconut nectar.
They also have a larger size
for the coconut nectar — 5 Gallons!
I wonder if there are any studies
for the coconut nectars / sugar and green leaf stevia.
Not exact matches
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.
I added some
coconut nectar to mine
for a little sweetness and to really bring out the vanilla flavour.
I've used medjool dates (2 large dates), raw honey, maple syrup or
for a lower glycemic sweetener you could use raw
coconut crystals or
coconut nectar and all of these options have worked fine.
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
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.
The recipe calls
for milk of your choice, such as almond or soy, frozen strawberries, banana, ice cubes, protein powder, agave
nectar (but you can substitute with honey or maple syrup if you're not a fan of agave), and toppings, such as berries, banana, granola and
coconut flakes.
While maple syrup and agave
nectar are the most popular replacements
for honey, if you want to replicate the thick, viscous, sticky texture of honey,
coconut nectar is your best and healthiest option.
A layer of almond butter, vanilla bean paste, and a few other ingredients are topped with sweet
coconut and agave
nectar for a no - bake version of the childhood favorite.
3 cups cashews, soaked
for 1 hour 3/4 cups
coconut oil, melted fresh squeezed lemon juice of 1 lemon 1/2 cup agave
nectar (or raw honey if not strict vegan) 1 tablespoon pure vanilla extract 1/4 cup filtered water
I haven't tried it myself, but you might be able to sub the brown rice syrup
for yacon syrup or
coconut nectar.
I also made the mini carrot muffins and the rosemary lemon mini muffins substitutiing the same amount of
coconut nectar for the agave
nectar and they were both perfect!
Coconut nectar is a syrup, and if you didn't want to splurge on this specialty item just
for this one recipe, maple syrup, honey, or agave would be great subs!
Coconut sugar, also referred to as palm sugar, coconut palm sugar, or coconut crystals / nectar, is the one of the primary sweeteners I use in my home for
Coconut sugar, also referred to as palm sugar,
coconut palm sugar, or coconut crystals / nectar, is the one of the primary sweeteners I use in my home for
coconut palm sugar, or
coconut crystals / nectar, is the one of the primary sweeteners I use in my home for
coconut crystals /
nectar, is the one of the primary sweeteners I use in my home
for baking.
I made these using organic, RAW
coconut and even subbed Stevia
for the agave
nectar for a gluten - free, low - glycemic treat.
I've been making them
for a while, I recently started replacing the agave
for raw
coconut nectar, I use less than 1/2 a cup but a bit more than 1/4.
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup /
coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra
for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons
coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!)
(
For reference, I used Bob's Red Mill Gluten - free Flour instead of Debbie's flour mixture [only because I had some on hand], and Earth Balance Soy - free Butter in place of sunflower butter, honey instead of
coconut nectar, and olive oil in place of
coconut oil.
We substituted Kerry gold butter
for shortening and honey we substituted
Coconut nectar.
Thanks Alexandra
for your comment;) You know I haven't even heard of a
coconut nectar before ~ ha, a good day to learn something new — and I'll be looking
for that on my next shopping trip;) ps.
If you're looking
for a substitute
for honey but finding that maple syrup is too watery, raw
coconut nectar or brown rice syrup are great substitutes.
2 cups shredded
coconut flakes 3 tbsp
coconut flour (or almond meal) 1/3 cup +2 tbsp honey (or maple syrup or agave
nectar) 1 teaspoon peppermint 1 -2 tbsp cacao nibs (or chocolate chips) 1/4 cup
coconut oil, liquid 1 mint chocolate bar
for dipping, melted (about 3oz)
Optional: Drizzle a very TINY amount (1/2 to 1 teaspoon) of
coconut nectar across the top
for an extra caramel topping affect.
Ingredients:
For Dressing: 1/2 cup fresh or frozen blueberries 4 Tbsp extra virgin olive oil 3 Tbsp apple cider vinegar or white balsamic vinegar 2 Tbsp lemon juice 1/2 Tbsp liquid sweetener of your choice, such as
coconut nectar, agave, raw honey and maple syrup 1/8 tsp salt
1/3 cup almond flour 1/2 cup certified gluten - free oats 1/2 cup raw buckwheat groats 3/4 cup dates, pitted 3/4 cup unsweetened
coconut flakes + extra
for topping 2 tablespoon agave
nectar, honey (not vegan) or maple syrup fresh lemon zest of 1 lemon + extra
for topping pinch himalayan pink salt (optional)
These nut - free bars are made with sesame seeds, chia seeds, hemp seeds, sunflower seeds, shredded
coconut, apricots, white mulberries or golden raisins,
coconut, and
coconut nectar with vanilla
for a protein - rich and powerfully nutritious snack.
Remove to a bowl, stir through the melted
coconut oil and
coconut nectar then place in the freezer
for approx. 15 minutes to harden.
1 very ripe banana 1/2 cup of fresh blueberries + extra
for decorating the cookies (optional) 2 tablespoons of milled flaxseeds + 4 tablespoons of water 1/2 cup of almond butter (peanut butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of ground almonds 3 -4 tablespoons of roughly chopped hazelnuts 3 tablespoons of melted
coconut oil 3 tablespoons of maple syrup or date
nectar a dash of vanilla extract 1 teaspoon of baking powder 3 tablespoon of almond milk pinch of sea salt
I used agave
nectar to sweeten however I did have to pop the
coconut oil and cocoa in the micro
for a few seconds as I couldn't get the lumps out of the oil.
For your drizzle gently melt the cocoa powder,
coconut oil and date
nectar in a bowl over boiling water and stir well until evenly combined.
For a little extra sweetness feel free to drizzle with a little maple syrup or
coconut nectar.
You can make a syrup by melting sugar and water if you like, but it's easier to just go
for one that's already in a liquid state like honey, agave
nectar,
coconut nectar, maple syrup, or brown rice syrup.
Ingredients (
for the Madagascar Vanilla flavor): Organic raw
coconut, organic raw
coconut nectar, purified water, organic vanilla extract, organic raw ground vanilla bean, organic guar gum.
1 cup almond flour 2 tablespoons
coconut oil pinch of sea salt or himalayan pink salt 1/4 cup agave
nectar or other liquid sweetener such as raw honey (not vegan) OR
for zero calorie sweetener, use 3 drops of liquid Stevia + 3 - 4 tablespoon non-dairy milk 1/2 tablespoon natural peppermint extract
For the crust: 3/4 cup (90 g) whole wheat pastry flour 1/4 cup (35 g) raw cashews Pinch fine sea salt 2 tablespoons (42 g) raw agave
nectar or (30 ml) pure maple syrup 2 to 3 tablespoons (28 to 42 g)
coconut oil, melted Nonstick cooking spray
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter
for paleo 1 teaspoon soy sauce, or tamari
for gluten free, or
coconut aminos
for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave
nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
Biona Organic
Coconut Blossom Nectar is made from the sap of coconut blossoms for a rich and mellow flavour that is perfect as a topping on desserts or pa
Coconut Blossom
Nectar is made from the sap of
coconut blossoms for a rich and mellow flavour that is perfect as a topping on desserts or pa
coconut blossoms
for a rich and mellow flavour that is perfect as a topping on desserts or pancakes.
Then add the
coconut oil, agave
nectar, and vinegar and beat
for another 30 seconds.
The cacao butter and
coconut nectar are more than enough
for any sweet tooth.
16 oz gluten - free rolled oats (extra thick or regular)(half a bag) 1/4 cup and 2 Tbsp raw almonds, soaked overnight or
for 10 - 12 hours 1/4 cup walnuts, soaked
for 4 hours 1/4 cup raw pumpkin seeds, soaked
for 6 hours 1/4 cup raw sunflower seeds, soaked
for 6 hours 1/2 cup unsweetened
coconut flakes 1/3 cup extra-virgin, cold - pressed olive oil 3 Tbsp liquid sweetener of your choice, such as raw
coconut nectar, raw honey or maple syrup 2 1/4 tsp ground cinnamon 3/4 tsp ground nutmeg 3/4 tsp ground cloves 2/3 — 1 1/2 cups dried fruits / freeze - dried fruits
Ingredients 32 oz gluten - free rolled oats (extra thick or regular) 3/4 cup raw almonds, soaked overnight or
for 10 - 12 hours 1/2 cup walnuts, soaked
for 4 hours 1/2 cup raw pumpkin seeds, soaked
for 6 hours 1/2 cup raw sunflower seeds, soaked
for 6 hours 1 cup unsweetened
coconut flakes 2/3 cup extra-virgin, cold - pressed olive oil 1/3 cup liquid sweetener of your choice, such as raw
coconut nectar, raw honey or maple syrup 1 1/2 Tbsp ground cinnamon 1/2 Tbsp ground nutmeg 1/2 Tbsp ground cloves 1 1/2 — 3 cups dried fruits / freeze - dried fruits
Bear Alphabites - Multigrain Because
coconut blossom
nectar has a much lower glycaemic index than sugar, it prevents crazy sugar highs and grizzly sugar crashes, keeping kids fuller
for longer, and fingers out of the biscuit jar.Bear Alphabites - Cocoa MultigrainBecause
coconut blossom
nectar has a much lower glycaemic index than sugar, it preve...
- Low GI Sweetener - Suitable
for Vegans Ingredients
Coconut Blossom
Nectar (100 %) * * = Certified Organic Ingredients Please note: Although we make every effort to ensure this informati...