Heat a fry pan over medium high heat and add
a heaped teaspoon of coconut oil.
Not exact matches
for the filling: 120 grams (1/2 cup) cream
of coconut 100 grams (1/2 cup) granulated sugar 100 grams (1/2 cup) brown sugar
heaping 1/2
teaspoon kosher salt 3 eggs 2 egg yolks 30 grams (2 tablespoons)
coconut oil 85 grams (6 tablespoons) butter 2 tablespoons desiccated
coconut 1 tablespoon cornmeal scant cup (approximately 225 mL, or 7/8 cup) buttermilk, well - shaken
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
Makes 8 muffins
Coconut oil to grease tin 1/2 cup of almond flour 1/4 cup of coconut flour 1 heaped teaspoon of ground cinnamon 1 teaspoon ground nutmeg 1 large ripe banana 4 large eggs 1 cup of grated carrot 1 tablespoon of maple syrup 1 teaspoon of baking powder (glute
Coconut oil to grease tin 1/2 cup
of almond flour 1/4 cup
of coconut flour 1 heaped teaspoon of ground cinnamon 1 teaspoon ground nutmeg 1 large ripe banana 4 large eggs 1 cup of grated carrot 1 tablespoon of maple syrup 1 teaspoon of baking powder (glute
coconut flour 1
heaped teaspoon of ground cinnamon 1
teaspoon ground nutmeg 1 large ripe banana 4 large eggs 1 cup
of grated carrot 1 tablespoon
of maple syrup 1
teaspoon of baking powder (gluten free)
For the crust: 3/4 cup pecans 1/4 cup almond flour 1
teaspoon cinnamon 1 tablespoon
coconut oil 1/2
heaping cup soft pitted dates Dash
of sea salt
2 Tablespoons
Coconut Butter 2 Tablespoons Neutral Oil of choice (like a neutral coconut oil or grape seed oil) 2/3 cup Coconut Sugar 2 Tablespoons Xylitol 1/4 cup Applesauce 1 teaspoon Pure Vanilla Extract 1/2 teaspoon Natural Butter Extract 1/4 teaspoon Pink or Sea Salt 1/2 teaspoon Baking Soda 1/4 teaspoon Baking Powder Heaping 1/2 cup * Sugar Free Chocolate Chips 1 cup plus 3 Tablespoons White Spel
Coconut Butter 2 Tablespoons Neutral
Oil of choice (like a neutral coconut oil or grape seed oil) 2/3 cup Coconut Sugar 2 Tablespoons Xylitol 1/4 cup Applesauce 1 teaspoon Pure Vanilla Extract 1/2 teaspoon Natural Butter Extract 1/4 teaspoon Pink or Sea Salt 1/2 teaspoon Baking Soda 1/4 teaspoon Baking Powder Heaping 1/2 cup * Sugar Free Chocolate Chips 1 cup plus 3 Tablespoons White Spelt Fl
Oil of choice (like a neutral
coconut oil or grape seed oil) 2/3 cup Coconut Sugar 2 Tablespoons Xylitol 1/4 cup Applesauce 1 teaspoon Pure Vanilla Extract 1/2 teaspoon Natural Butter Extract 1/4 teaspoon Pink or Sea Salt 1/2 teaspoon Baking Soda 1/4 teaspoon Baking Powder Heaping 1/2 cup * Sugar Free Chocolate Chips 1 cup plus 3 Tablespoons White Spel
coconut oil or grape seed oil) 2/3 cup Coconut Sugar 2 Tablespoons Xylitol 1/4 cup Applesauce 1 teaspoon Pure Vanilla Extract 1/2 teaspoon Natural Butter Extract 1/4 teaspoon Pink or Sea Salt 1/2 teaspoon Baking Soda 1/4 teaspoon Baking Powder Heaping 1/2 cup * Sugar Free Chocolate Chips 1 cup plus 3 Tablespoons White Spelt Fl
oil or grape seed
oil) 2/3 cup Coconut Sugar 2 Tablespoons Xylitol 1/4 cup Applesauce 1 teaspoon Pure Vanilla Extract 1/2 teaspoon Natural Butter Extract 1/4 teaspoon Pink or Sea Salt 1/2 teaspoon Baking Soda 1/4 teaspoon Baking Powder Heaping 1/2 cup * Sugar Free Chocolate Chips 1 cup plus 3 Tablespoons White Spelt Fl
oil) 2/3 cup
Coconut Sugar 2 Tablespoons Xylitol 1/4 cup Applesauce 1 teaspoon Pure Vanilla Extract 1/2 teaspoon Natural Butter Extract 1/4 teaspoon Pink or Sea Salt 1/2 teaspoon Baking Soda 1/4 teaspoon Baking Powder Heaping 1/2 cup * Sugar Free Chocolate Chips 1 cup plus 3 Tablespoons White Spel
Coconut Sugar 2 Tablespoons Xylitol 1/4 cup Applesauce 1
teaspoon Pure Vanilla Extract 1/2
teaspoon Natural Butter Extract 1/4
teaspoon Pink or Sea Salt 1/2
teaspoon Baking Soda 1/4
teaspoon Baking Powder
Heaping 1/2 cup * Sugar Free Chocolate Chips 1 cup plus 3 Tablespoons White Spelt Flour
Spoon a
heaping teaspoon full
of granola into the bottom
of each muffin cup.the granola with
coconut oil.
Dough 2 tablespoons (26g) filtered water, between 105 - 108 ˚F 1/2
heaping teaspoon (2g) active dry yeast 2
teaspoons (8g) cane sugar 1 tablespoon (11g) refined
coconut oil, melted (but not hot) 3 tablespoons (45g) spiced apple cider concentrate, warm (see notes above) 1 cup + 1 tablespoon (132g) light spelt flour, plus more for kneading 1/8
teaspoon fine sea salt Pinch
of ground cinnamon
1 tablespoon vegetable
oil 2
teaspoons sesame seed
oil 1 shallot, finely diced 1 scant tablespoon red curry paste 1 tablespoon freshly grated ginger 1/2
teaspoon ground coriander 400g tin
coconut milk 1
heaped teaspoon brown sugar or grated palm sugar 2 tablespoons fish sauce 1 tablespoon soy sauce 3 - 4 whole lime leaves juice
of 1 lime 1 red and yellow sweet pepper, deseeded and roughly chopped 500g salmon fillets, cut into chunks salt, to taste several stems Thai basil or baby basil leaves blanched green beans 2 - 3 scallions, julienned steamed jasmine rice, to serve
1 tablespoon roasted peanut
oil 3 garlic cloves, minced 1 cup creamy natural peanut butter 1 cup
coconut almondmilk blend 1/4 cup tamari (or soy sauce) 2 tablespoons rice vinegar 1
heaping teaspoon red pepper flakes 1/4
teaspoon dried cilantro, optional Pinch
of fine sea salt
1 3/4 cups almond or soy milk 1 tablespoon apple cider vinegar 1/4 cup
of water 2
teaspoons vanilla extract 1/4 cup unsweetened apple sauce (or sunflower
oil) juice and zest
of 1 lemon 1 cup
coconut sugar, plus 1
teaspoon for the pan 1 cup
of sifted spelt flour (white) 3/4 cup whole spelt flour 1/4 cup whole rye flour 1/3 cup potato starch 1
heaping teaspoon baking soda 1
heaping teaspoon baking powder 1
teaspoon ground cinnamon pinch
of salt 15 small pears 1/3 cup chopped raw walnuts 1/3 cup chopped dark chocolate
1 cup
of buckwheat flour 1/2 cup
of brown rice flour 1
teaspoon psyllium husk powder (optional) 2
teaspoons baking powder 1 tssp ground cinnamon 1/2 tsp ground vanilla 1/2 tsp ground ginger 1/2 tsp ground cardamom 1/4
teaspoon ground nutmeg 1/4 tsp ground cloves 1 medium zucchini 2 - 3 very ripe bananas (approximately 200 g) 100 g walnuts, chopped 4 tbsp
coconut sugar or sweetener
of your choice 1
heaping tbsp virgin
coconut oil or butter, soft 2 organic eggs A generous pinch
of salt