Sentences with phrase «for less coconut»

I redid the recipe and adjusted the recipe for less coconut flour and more water.

Not exact matches

Last year, Coca - Cola grabbed a minority stake in Zico, a seller of coconut water, for less than $ 15 million.

Hi Ella, I've just had this for breakfast today for the first time (I added fresh raspberries, toasted coconut flakes & a spoonful of granola for crunch); very moreish & decadent!!!! Next time I would use less chia sedes (maybe just 1 teasp) as I feel overfull (I can almost feel them expanding in my tum!!!)

I haven't tried it myself but you could use a little bit of sunflower oil, just make sure to use less than stated for the coconut oil x

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.

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Trader Joe's also sells coconut cream alone, which contains significantly less liquid and doesn't need to be refrigerated for it to separate.

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

So I added 2/3 c. shredded unsweetened coconut and 1/3 c. hemp seeds (going for texture and a little extra fat) and used just a little less flour.

Even for the milk that she says, «low fat is fine, no fat is not» — I use low fat coconut milk that actually has more fat than skim milk but less carbs and calories so it's even BETTER than skim milk.

For he frosting — if you have any coconut manna (butter) that would work best but if not just use double the coconut oil and maybe use a little less liquid but either way I think it will be fine.

The amount of trees in the Philippines used for the collection of sap is very small - less than 1 % of the total coconut trees in that country.

Kikkoman ® Less Sodium Soy Sauce, divided (or coconut aminos seasoning for a soy - free, even lower - sodium option)

Coconut milk kefir also has a much milder and less - tangy taste than traditional milk kefir, which makes it a good choice, even for those who aren't dairy free.

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.

I found yours while searching for a recipe that used unsweetened shredded coconut and less sugar than my long - time favorite recipe which I recently found to be too sweet.

My go - to recipe for classic granola is full of nuts and coconut, and has a little less sugar than typical granola - making it the perfect healthy breakfast!

If you want to sweeten or salt your pistachio butter (totally optional, I prefer to do both though), once your butter is ready, add your coconut sugar and salt (do a little less at first, you can always add more) and process for another minute to make sure everything combined.

3 / 4C Light spelt flour (or other flour of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking powder 1 / 2C Coconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is veryCoconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is verycoconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thick.

However, if you can't use it, you could substitute coconut oil for a 1/3 less than the amount of buttery spread that is called for (2/3 cup coconut oil).

I just made these — but used coconut sugar and homemade «jam» (frozen blackberries and raspberries, honey, and a tad of cornstarch in a pot on the stove) for less sugar content.

But for those of us who are a tad less put together, we use the humble blender for our Honey Coconut Matcha Lattes.

It can take five years for a tree to begin producing coconuts but as it ages it makes less, and that decrease usually begins after age 30.

Even after shipping, for me this works out to less than $ 2 per jar of whipped coconut oil.

The good news is these Healthy Apple, Maple & Pecan Muffins are made with whole wheat flour, coconut oil and no refined sugars (< — that's a HUGE step for me, guys) so there's less guilt, and alllll of the right kind of muffin top goodness.

There is cashew butter in the recipe, but, I think you can sub for more coconut oil and it will still work — just might be a bit less chewy.

Also, I can't find brown coconuts for less than Radiant Life's Coconut Chips where I live.

I only use 1/8 cup of the honey and a little less coconut oil than the recipe calls for, but I use chocolate chips, less than 1/4 cup.

Rice and flax milks are indeed thinner / less creamy than almond and soy milks, but they would work just fine in this recipe, as would hemp, oat, hazelnut, or coconut (the stuff designed for drinking, not the canned kind, which has way more fat, and thickens or partially hardens in the fridge) milks.

If anyone is looking to do the same, I used buckwheat for the rye, and brown rice and coconut flours for the all - purpose / ww (not respectively — but still significantly less coconut than rice), and cut back a little bit on the flour and added about 2 T cornstarch.

I used lower quality coconut oil for a while and decided to get the expeller pressed organic coconut oil from Tropical Traditions and it has made a HUGE difference in a day... less than a day!

But it's hard to know for sure — though if that's his reaction I would definitely use less coconut oil in the smoothies and just use it somewhere else instead.

The last Nutiva coconut oil product I used, which I am now out of, melted at over 76 degrees which was great for medicinal use, because it also re-solidified, or became gel like anyway, back again at less than 76 degrees.

There are variants; according to Wikipedia the dulce de leche of El Salvador has a soft, crumbly texture, and is almost crystallized; in Colombia and Venezuela, it's called «Arequipe» and may contain cornstarch for a custard - like texture; in the Dominican Republic, the texture is more fudge - like (less milk is used); in Puerto Rico, a coconut milk version is apparently popular, but I have found much else about this yet; and in Mexico, cajeta is most popular, which is dulce de leche made with goat's milk.

When I lived in Colorado, the coconut cream was the same price as the coconut milk, so I often picked the cream since I was essentially just getting more coconut for less money.

It's about 3 times as absorbent as other flours, so we'll use a lot less and let the cookie dough rest for 10 minutes to allow the coconut flour enough time to do its thing.

I can't find organic coconut milk at Whole Foods for less than three dollars a can.

Thin the coconut milk with an equal amount of water for a less pronounced coconut flavor in the rice.

Vegetable oil 2 to 2-1/2 lbs chicken breast, quartered 3 to 4 medium shallots, minced 1 habanero chile pepper, minced (without the seeds)-- you can substitute a jalapeño for a less spicy version 2 tablespoons flour 1 15 - ounce can coconut milk 8 ounces chicken stock Juice of one lime 3 to 4 tablespoons curry powder 1 to 2 tablespoons Garam Masala Salt, to taste Pepper, to taste

1 tsp neutral oil (olive oil or refined coconut oil) 1 package of extra firm tofu, drained and crumbled (no need to press) 3 shallots diced or 1/4 cup of a yellow onion, diced 2 - 3 cloves of garlic, minced 1 small zucchini, cubed or 1/3 of a medium zucchini 1 small bell pepper or 1/2 of a large, diced 1 cup of black beans, drained and rinsed 1/2 jalapeno, diced (seeded for less heat if you prefer) 1/2 tsp of turmeric powder 1/3 tsp of smoked paprika 1/4 tsp chili powder 1 tbl of water

Water, Pea Protein Isolate, Refined Coconut Oil, Sunflower Oil, Contains 2 % or less of: Rice Protein, Faba Bean Protein, Natural Flavor, Potato Starch, Salt, Fruit Juice (For Color), Vegetable Juice (For Color), Apple Fiber, Methylcellulose, Citrus Extract (To Protect Quality), Calcium Alginate Casing.

The coconut, as a container, uses less packaging and manufacturing materials than traditional boxing, bottling and canning processes, making it a more sustainable consumer choice for the planet.

Check out the recipe for coconut flour pancakes on Real Food Freaks or the recipe from Caroline at Gutsy who adds stiff egg whites for a less dense pancake.

Food items such as coconut oil, avocado oil and nut flours are being used more widely for their nutritional benefits with less emphasis placed on their concentrated caloric value.

The short answer is: cooking nuts makes them less - good for you, I still do nut - based baked goods but not very often, I look for coconut - based baked goods instead.

:) For a less coconutty version, use regular Greek yogurt and refined coconut oil, which doesn't have any coconut flavor.

I've been looking at a frosting to use for some vegan cupcakes and was over using coconut oil and maple syrup or even worse, frosting less.

It is slightly less - bad for you than normal cane sugar, but I am not using coconut sugar as a healthy alternative in this recipe.

Filed Under: 5 Ingredients or less, All Recipes, Breakfast, Cuisines, Indian, Table for two, Vegan, Vegetarian Tagged With: Coconut milk, coconut sugar, verCoconut milk, coconut sugar, vercoconut sugar, vermicelli

I substituted the wheat flour with spelt flour (and used about 1 1/2 cup instead of 1/2 cup — the almond butter made the batter extremely sticky), I substituted the coconut sugar for about 1/2 cup of maple syrup (could have gone for less, too!)