Coconut flour — Not to be confused with shredded coconut or coconut flakes we also use, coconut flour is finely
ground dried coconut meat.
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
3/4 cup almond milk 1 teaspoon
coconut sugar 1 tablespoon active
dry yeast 3 tablespoons
ground chia seeds 6 tablespoons almond milk 1 cup (140 g) buckwheat flour 1 cup (120 g) tapioca flour 1/2 cup (70 g) millet flour 1 1/2 teaspoon salt 1/4 cup olive oil 1 tablespoon nigella seeds
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)
3 tbsp extra virgin
coconut oil 4 garlic cloves, finely chopped 1 inch (2, 1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2 tsp
dried chili flakes 2 tsp turmeric 1 tsp mustard seeds,
ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml)
coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp 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
1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons
ground cinnamon 1 teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml
coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured
dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
1/3 cup sliced lemongrass, including the bulb 4 cloves garlic 1 teaspoon
dried ground galangal 1 teaspoon
ground turmeric 1 jalapeño chile, stem and seeds removed 3 shallots 3 1/2 cups
coconut milk, recipe here 3 lime or lemon leaves Pinch of salt or shrimp paste
Dry ingredients 1/2 cup (60 g) almond flour 1/2 cup (65 g) fine
coconut flour 1/2 cup (70 g) buckwheat flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp
ground ginger 1/2 tsp vanilla extract or
ground vanilla 1 pinch sea salt
1 — 1 1/4 pounds
ground dark - meat turkey 2 tablespoons sifted
coconut flour 2 tablespoons dairy - free milk, broth or water 1 egg or flax gel 1/2 teaspoon
dried sage 1/2 teaspoon
dried thyme 1/2 teaspoon
ground marjoram, oregano or basil 1/2 teaspoon
ground cumin or
dry mustard 1/4 teaspoon
ground black pepper 1 clove garlic, minced or pressed 1/4 cup minced fresh parsley or 1 tablespoon
dried parsley flakes 1/2 — 1 teaspoon salt 1/2 cup minced onion or 1 tablespoon freeze -
dried onion or shallot flakes 2 tablespoons extra-virgin
coconut oil, palm shortening or ghee, divided
Coconut, bee pollen,
ground goji berries, pistachios, or freeze
dried fruit would all make great toppings.
1 stalk lemongrass, finely sliced (use only the bottom 6» of the stalk) 1 teaspoon lime zest, preferably kaffir lime 1 - 2
dried Thai bird chiles, seeds removed 1/2 teaspoon
ground cinnamon 2 cardamom pods, husked 1-1/4 teaspoons turmeric 1 tablespoon coriander seeds 1-1/2 teaspoons cumin seeds 1 tablespoon fresh galangal or ginger root, minced (see Chef's Note) 1 tablespoon
coconut milk (optional)
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon
ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned
coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other
dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
4 Tbsp flax meal /
ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and
dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp
coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked
coconut 1/3 cup sifted
coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon
ground black pepper 1 teaspoon
dried thyme or
dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic powder (not garlic salt) 1/4 cup + 2 tablespoons cool water 1/4 cup + 2 tablespoons unsweetened lite
coconut milk 6 tablespoons extra virgin
coconut oil, ghee, palm shortening or olive oil or a combination of two of these
Dried Figs, Whole Wheat Flour, Almond Butter,
Coconut Oil, Maple Syrup,
Ground Flaxseed, Cinnamon, Baking Soda
Tacos: Butter, lard, duck fat, or refined, expeller pressed
coconut oil (2 - 3 TBS)-- where to buy
coconut oil Cumin (1 tsp) Cayenne pepper (1/4 tsp) Oregano,
dried (1 tsp) Brisket, grass - fed (3 lbs)-- where to buy brisket Sea salt Black pepper, freshly
ground — where to buy black pepper Beef or chicken stock, ideally homemade, or store bought organic (4 cups)-- click here for my beef stock recipe; click here for my chicken stock recipe Arrowroot or corn starch (2 - 3 TBS)-- where to buy cornstach Sprouted corn tortillas, organic, homemade or store bought (1 package) Cheese, grass - fed, organic (4 oz)-- where to buy cheese Sour cream, grass - fed, organic (1 container)
1 1/3 cups whole wheat pastry flour 1/2 cup sugar 2 tsp
ground cinnamon 1/2 tsp nutmeg 1 1/2 tsp baking soda 1/2 tsp kosher salt 2 eggs 3/4 cup applesauce 1/2 cup vegetable oil 1 tsp vanilla extract 1 cup grated carrots 1 medium tart apple, peeled and grated 1/2 cup golden raisins 1/2 cup walnuts, finely chopped 1/4 cup plus 2 tbsp
dried flaked unsweetened
coconut, divided
4 cups old - fashioned oats 2 tablespoons wheat germ 2 tablespoons
ground flaxseeds 1 cup salted roasted cashews 3/4 cups unsweetened
coconut flakes 4 tablespoons
coconut oil, melted 1/4 cup honey 1/2 cup torn
dried mangoes 1/4 cup
dried tart cherries
DRY — 2 cups
ground almonds (240g)-- 1/2 cup GF oat flour (oats
ground in a food processor)(50g)-- 1/2 cup
coconut sugar (75g)-- 2tsp cinnamon — 2tsp baking powder — zest of 1 lemon & lime
I made these yesterday,
grinding the flax seed and oats (to make the oat flour) in my coffee grinder and using
dried,
ground coconut milk pulp for the
coconut flour.
1 pound
ground dark turkey (or chicken, pork, beef or a combination) 1 1/2 teaspoons marjoram or 1/2 teaspoon rubbed sage 1/2 teaspoon thyme 1/2 teaspoon salt 1/2 teaspoon white pepper 1/4 teaspoon
ground allspice 1/4 teaspoon
ground cinnamon 1/4 teaspoon
ground nutmeg 1/4 teaspoon
ground fennel seeds ⅛ teaspoon cayenne pepper, to taste 1 small pear or apple, cored and finely diced, optional (may leave skin on) 2 tablespoons
dried cranberries or cherries, chopped, optional - Olive oil, grape seed oil or
coconut oil, for sautéing
2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted
coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons
ground cinnamon 1 teaspoon
ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (
dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
These raw cake balls are packed full of good fats from the
coconut oil, pecans, walnuts and
ground almonds, and they are purely sweetened by
dried pineapple and medjool dates!
1/2 cup of pecans 1/3 cup of almond 10 pitted medjool dates 2 tablespoons of
dried cranberries 1/4 cup of sultanas 1 heaped tablespoon of Linwoods chia seeds 1 tablespoon of Linwood Hemp + protein powder 1 tablespoon of melted
coconut oil 1 tablespoon of orange zest 1 teaspoon of cinnamon powder 1/2 teaspoon of
ground ginger 1/4 teaspoon of
ground clove 1/4 teaspoon of
ground nutmeg
Coconut flour, made from dried, ground coconut meat, is no longer only found on the back shelves of your local health - food
Coconut flour, made from
dried,
ground coconut meat, is no longer only found on the back shelves of your local health - food
coconut meat, is no longer only found on the back shelves of your local health - food store.
4 cups old fashioned oats 1/2 cup slivered almonds 1/4 cup
ground flaxseed 1/2 cup sunflower seeds 1/2 cup sweetened raw
coconut flakes 1/2 teaspoon + 1/4 teaspoon salt 1/4 cup
coconut oil 3 tablespoons butter 1/4 cup honey 1/4 cup light brown sugar 1/2 teaspoon vanilla extract 2/3 cup
dried cherries, chopped 1/2 cup white chocolate chunks or chips
1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled fresh ginger 3 garlic cloves, finely chopped 1 teaspoon
ground cumin 1/2 teaspoon
ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups
dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened
coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
What's in it: 3 apples (a firm apple like honey crisp or granny smith are easiest to slice with the mandolin)
Ground cinnamon, to taste Pinch of salt, to taste (optional) For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds,
dried fruit, shaved
coconut, chia seed
2 teaspoons
coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconu
coconut oil 1/8 teaspoon
ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans
coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconu
coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced
dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish:
Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconu
Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or
coconutcoconut cream
In autumn / winter, this is my fave cozy bowl - of - goodness mix; 2 tbs organic hemp seeds 2 tbs organic chia seeds 1 tsp organic toasted almond meal 2 tsp organic
ground flaxseed for sweet, sprinkle a dash of
ground cinnamon and cardamom for savory, pinch of salt and pepper Add boiling water to desired consistency, and finish with a bit of
coconut oil or ghee The add in options to customize the bowl are endless, and the
dry mix portion packs beautifully in small bags for travel for a great bkfst or snack... hot water is easy to source anywhere!ReplyCancel
1 tablespoon vegetable oil 1 small onion, peeled and thinly sliced 2 cups
coconut milk 1 teaspoon
dried Mexican oregano 1/4 teaspoon
ground achiote (annatto) 1 medium red bell pepper, cut into 1/4 inch strips 1 1/2 pound fish filets (red snapper, sea bass or tilefish) cut in 2 - inch pieces 1 pound medium shrimp, shelled and deveined 1/2 teaspoon salt 1/4 teaspoon fresh
ground black pepper 1 medium plantain, peeled and chopped 1 medium tomato, diced Salt and freshly
ground black pepper 3 tablespoons minced cilantro leaves Freshly grated
coconut
10
dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated
coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon
ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
5 cups rolled oats, preferably thick - cut (if you're gluten - sensitive, be sure to use oats marked gluten - free) 1 cup whole raw almonds 1/3 cup roughly chopped pecans or walnuts 4 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon
ground cardamom 2/3 cup unsweetened applesauce 1/3 cup extra virgin olive oil 1/4 c maple syrup 1/4 cup
coconut palm sugar (or increase maple syrup to 1/2 cup) Zest of one organic orange 2 teaspoons vanilla paste, or 1 tablespoon vanilla extract 1 cup
dried fruit of choice (raisins, cranberries, etc..)
* 1/2 cup roasted cashews * 1/4 cup toasted, unsweetened,
dried coconut * 1/2 medium onion, roughly chopped * 1/4 cup canned diced tomatoes * 2 Tablespoons water * 1 teaspoon cayenne * 2 teaspoons
ground fennel * 2 teaspoons
ground cumin * 1/2 teaspoon fenugreek seeds * 1 Serrano pepper, quartered lengthwise * 1/2 cinnamon stick * 1/2 teaspoon fresh minced ginger * 2 pounds boneless chicken (I used thighs) * 2 Tablespoons oil * 1 can (~ 15 ounces)
coconut milk * Salt and pepper to taste
* 1 Tablespoon
coconut or canola oil * 2 Tablespoons honey * 2 cups raw, unsalted cashews * 1 cup shredded unsweetened,
dried coconut * 1 red Jalapeno chile, seeded and minced * 1/2 teaspoon salt * pinch freshly
ground pepper
2 tablespoons
coconut oil or olive oil 2 garlic cloves, minced 1 cup finely chopped onion 8 — 10 medium mushrooms, finely chopped 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped red bell pepper 1/2 cup finely chopped carrots 1 jalapeño pepper or other hot pepper, seeded and minced (optional) 1 cup frozen corn kernels 1 teaspoon
ground cumin 1/2 teaspoon
ground coriander 2 tablespoons chili powder, or to taste 2 teaspoons sea salt, or to taste 1/2 teaspoon black pepper 1 28 - ounce can diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can black beans, drained 1 15 - ounce can red beans, drained 2 1/2 cups water 1/2 cup
dry bulgur wheat Hot sauce or cayenne pepper (optional) 1/4 cup minced fresh cilantro, for garnish Tofutti sour cream, for garnish (optional)
1/4 cup pure maple syrup 1/4 cup brown sugar, packed 1/4 cup vegetable oil 1/8 teaspoon
ground nutmeg Pinch of salt 3 cups old fashioned or rolled oats 1 cup sliced almonds 1 cup unsweetened
coconut flakes 1 cup
dried cherries
In a food processor, or large bowl, combine all the
dry ingredients (almond flour,
ground flax, cacao, maca,
coconut flour and salt).
20 g / 1/4 cup desiccated
coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8
dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp
ground coriander 1/4 tsp
ground fennel seeds 1/8 tsp
ground cloves 1/2 tsp
ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
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
1 1/4 cup of oats 1/2 cup of
ground almonds 1/2 cup of pumpkin puree 2 tablespoon of
coconut oil — melted 3 tablespoons of runny almond butter 5 tablespoons of maple syrup or agave nectar 1 tablespoon of milled flaxseeds + 3 tablespoons of water 1/2 teaspoon of baking soda 1/2 teaspoon of bicarbonate of soda 1/2 teaspoon of cinnamon powder 1/4 teaspoon
ground cloves 1/4 teaspoon
ground nutmeg a pinch of sea salt 50gr of Mia Cranberry Chocolate chopped into small pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons
dried cranberries, chopped
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
DRY MIX — 1 1/3 GF oats (135g)-- 1 cups
ground almonds (120g)-- 1/2 cup
coconut sugar (75g)-- 1/2 cup chocolate chips (60g)-- 1 1/2 tsp baking powder — 2 tsp cinnamon — 1/2 cup blueberries (50g)
1 Small Onion (quartered) 2 Bulbs Garlic (about 15 - 20 cloves) 1/4 Cup Lemon Juice 1/4 Cup Salt (Kosher or Real Salt brands) 1 Tablespoon
Ground Black Pepper 1 Tablespoon Hot Sauce (your favorite) 1 Tablespoon Horseradish 3 Tablespoons
Coconut Aminos (optional) 1 Tablespoon Paprika 1 Tablespoon
Dried Thyme (or two tablespoons fresh chopped)
Next add the
coconut flour, fresh sage and thyme, freshly
ground black pepper, Himalayan pink salt, diced
dried apricots, and finely diced mushrooms.
Coconut flour is made from ground and dried coconut meat (aka the white flesh on the inside of a coconut
Coconut flour is made from
ground and
dried coconut meat (aka the white flesh on the inside of a coconut
coconut meat (aka the white flesh on the inside of a
coconut coconut shell).
* 1/2 cup / 125 g rye flakes (I couldn't find these so I used rolled oats * 1 cup / 100 g rolled oats * 1/2 cup / 65 g raw pepitas (I used chopped raw pecans instead) * 1/4 cup / 15 g wheat bran (I used
ground flax seeds instead) * 1/4 teaspoon kosher salt (I used fine sea salt) * 1/2 cup / 25 g unsweetened
coconut flakes * 1/4 teaspoon
ground cinnamon (optional) * 1/4 cup / 60 ml honey, plus more for serving * 2 tablespoons
coconut oil or extra virgin olive oil * 1/2 cup / 60 g chopped
dried mango (I used organic, unsweetened
dried mango)
Some recipes call for a more substantial stuffing with the spices
ground with a little
dry roasted
coconut and made into a thick paste with water.
Coconut Ginger Chowder Confetti Cookies Cookies «n» Cream Ice Cream Cranberry Amaretto Upside Down Cake -LCB- Vegan -RCB- Cranberry Sauce Dandelion Green and Spring Onion Risotto Dark Chocolate Peanut Butter Ice Cream Cups (stop it) Deep Dish Pear Pie with Spice Crumble Topping Fettu - green - e Fish & Chips — Baked Cod & Sweet Potato Fries
Ground Beef and
Dried Mushroom Ragu Guacamole Ginger Beer Reduction Brussels Sprouts & Walnuts Gnocchi with Leeks and Blistered Cherry Tomatoes -LCB- Vegan -RCB- Grapefruit Pimm's Cup Green Chile Sauce Greenest Tahini Sauce Hatch Chile Pepper Scones with Cheeses Honey Butter Honey - Ginger Glazed Carrots Hummus Jalapeno Cheddar Beer Bread Kale Bowls Kale Salad with Toasted Couscous and Hazelnuts Lavender Lemon Pound Cake «Legendary» Chewy Chocolate Chip Cookies Lemon Cake Lemony Purple Kale and Sorrel Salad Lentils & Brussels Sprouts Malted Chocolate Pudding Parfaits with Pretzel Crunch Mango and Avocado Salad on Bulgur Wheat Maple Millet Puffy Crunch Cereal Oatmeal Cookies with Cranberries -LCB- Vegan -RCB- Migas One - Pot White Bean Stew Olive Oil Ricotta Cake with Blueberry - Plum Coulis Olive Tapenade Oven -
Dried Tomatoes Pappardelle with Meat Sauce Peanut Butter S'mores Bars Pear Sauce Spice Cake Perfect Pie Crust Perfect Roast Chicken Pickled Peppers and Shallots over Kale, with a Soft - Poached Egg Pickled Pepper Vinegar Hot Sauce Pimm's Cup Slushies Pretzel Crunch Profiteroles with Amaretto Cream and Chocolate Sauce Pupusas!