Sentences with phrase «grapeseed oil in this recipe»

Quick question for anyone who might know... can you substitute coconut oil for grapeseed oil in the recipes and is there any pro / con to doing so?

I couldn't see if palm shortwning could be substituted... particularly for grapeseed oil in this recipe because in some of your recipes you have palm shortening OR grapeseed oil.

I see some of your recipes call for grapeseed oil, which I'm happy about, but can I just substitute grapeseed oil in recipes, like this paleo chocolate cupcake recipe.

Not exact matches

Becky, I know this is late, but maybe it will help in your search for a «foolproof» mayo... I always use this recipe from the New York Times with olive oil or grapeseed oil: http://www.nytimes.com/recipes/12459/mayonnaise.html

* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)

However, this recipe for orange apricot scones takes out the butter and white flour elements and hones in on almond flour and grapeseed oil.

Do you think light olive oil would work or do you have any other suggestions for a healthy oil substitute in all your recipes that use grapeseed oil?

Anyway, wanted to tell you that I've started subbing out the grapeseed oil for coconut oil in these and have long been using homemade coconut palm sugar syrup in place of agave in ALL of your recipes, including your peanut sauce and other similar ones.

Because I do just about all of my recipe writing using almond flour, grapeseed oil (and agave), I really don't know how other ingredients would work in place of these.

1st batch: followed the recipe, but used coconut oil (heated to liquify as it is cool in my kitchen in the winter) instead of grapeseed oil (this is the same for all subsequent batches).

In Elana's recipes, I also sub coconut oil for grapeseed or shortening and maple syrup for agave.

Just wondering if you think coconut oil could be used in your cake and frosting recipes rather than grapeseed oil??

I often use grapeseed oil as well, just not in this recipe because I baked this at my sister's apartment and all she had was canola: / Hope you like the recipe!

Hi Nely, Any neutral oil will work:) I love grapeseed oil because it tolerates higher temperatures (as opposed to olive oil which is best eaten cold as salad dressing for example) but of course breaking these rules is ok and it will work great too in terms of taste:) Hope you enjoy this recipe soon!

OIL - FUL VERSION: I modified this recipe by sauteeing the garlic and ginger in a bit of grapeseed oil, and added the coconut aminos along with the other sauce ingredients.

I must admit your recipes sure stretch me in a good way in trying ingredients that I don't normally use, like grapeseed oil and orange flower water.

In this recipe you may use any of either organic grapeseed, hemp, or olive oil you want but bear in mind that hemp oil has a nutty tastIn this recipe you may use any of either organic grapeseed, hemp, or olive oil you want but bear in mind that hemp oil has a nutty tastin mind that hemp oil has a nutty taste.

Anyway, wanted to tell you that I've started subbing out the grapeseed oil for coconut oil in these and have long been using homemade coconut palm sugar syrup in place of agave in ALL of your recipes, including your peanut sauce and other similar ones.

For those that like to know about substitutions — I always use honey instead of agave nectar and did so here; I did use grapeseed oil here because it was the first time and I wanted to not vary the recipe the first time much but I will use coconut or palm oil next time as they seem to work fine in the other recipes I've tried so far from this blog.