Sentences with phrase «if coconut butter»

If your coconut butter is pretty thick than keep it at the 4 tablespoons.

If your coconut butter is fairly runny I would recommend reducing the coconut oil in the recipe to 3 tablespoons.

(Note: If your coconut butter is too firm to scoop out 1 cup easily, simply set it in a shallow pot of warm, but not boiling water for several minutes, or until soft enough to scoop.)

If the coconut butter is solid, run the jar under hot water until it softens.

Make middle layer: If your coconut butter has a layer of oil on top, empty the jar into a large bowl and stir to recombine it.

Tracy — wondering if your coconut butter firmed up in the fridge?

have you noticed if the coconut butter frosting changes colour?

You can beat with beaters if coconut butter or peanut butter is too firm.

We are often asked if coconut butter is the same as coconut oil.

If your coconut butter is pretty thick than keep it at the 4 tablespoons.

If your coconut butter is fairly runny I would recommend reducing the coconut oil in the recipe to 3 tablespoons.

If the coconut butter is too hard to even scoop out of the jar and place in a bowl to heat, I typically just place the entire jar in the microwave.

Keep almond butter cups in the refrigerator until served because they will melt and lose their shape at room temperature if the coconut butter / oil begins to melt.

If coconut butter is not soft at room temperature, soften slightly in the microwave.It's ok if a small amount is melted and liquid.

Add all the ingredients, except the cacao nibs, into a food processor and process until everything comes together and is smooth (this may take a while if your coconut butter is solid).

Not exact matches

We've been playing around with lots of variations of these recently, as we eat so many of them, so if you're enjoying these we can definitely share more — we made some coconut and apricot ones on Friday that were a dream, and some cacao and almond butter ones too, which were delicious!

I have a nut allergy and wondered if there were any equally healthy alternatives you know that would work instead of things like almond butter, coconut oil, cashew butter etc that feature quite heavily in your recipes?

They're all listed on the left hand side of the recipe if you scroll down — it's coconut oil, cacao powder, maple syrup and almond butter x

Coconut oil makes these extra healthy (and the whole - wheat flour) but you can use all butter if you prefer.

Pudding 4 1/2 cups macadamia nuts — preferably soaked and dehydrated 4 1/2 tablespoons coconut butter 6 grams or about 3/4 cup Irish moss — soaked in hot water for 10 or more minutes and drained 3/4 cup raw agave syrup or more if you like sweeter 1 1/4 cup sliced banana 2 1/4 cups coconut milk — see panna cotta recipe 3 teaspoons vanilla extract 1 1/2 vanilla bean — seeds matcha powder — to taste

Once you've got your mixture you need a lovely hot frying pan (critical for success) and a dollop of coconut oil (or butter if you tolerate dairy) to cook the pancakes in.

For example, if your recipe calls for 1/2 cup of butter, you would use 1/2 cup coconut oil.

If you're dairy - free, sub the pastured butter needed for the «lemon butter sauce» with some coconut butter.

Because I'm lactose intolerant, I wonder if I can use coconut butter as a replacement for the butter?

In the bowl of an electric mixer (this can be done all by hand if you use the oil as opposed to butter which beats together with the sugar better in a mixer), beat coconut oil and sugar until well combined.

Anyway, just wondering if you've tried this with coconut oil as substitute for either the butter and / or the vegetable oil?

If you peek at the recipe for our No - Bake Chocolate - Coconut Peanut Butter Bars (https://twohealthykitchens.com/no-bake-chocolate-coconut-peanut-butter-bars/), for example, we use a little coconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the spreadinIf you peek at the recipe for our No - Bake Chocolate - Coconut Peanut Butter Bars (https://twohealthykitchens.com/no-bake-chocolate-coconut-peanut-butter-bars/), for example, we use a little coconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the sprCoconut Peanut Butter Bars (https://twohealthykitchens.com/no-bake-chocolate-coconut-peanut-butter-bars/), for example, we use a little coconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the sprcoconut-peanut-butter-bars/), for example, we use a little coconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the sprcoconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the sprcoconut oil is optional if you're willing to put in just a little more effort to do the spreadinif you're willing to put in just a little more effort to do the spreading.

I have discovered if you put the coconut in your food processor and process it for about 8 minutes or so, it makes a wonderful creamy coconut butter.

If you don't have a chocolate factory waiting for you there, it's okay, since this creative recipe uses only a mini cupcake tin and simple ingredients such as almond butter, maple syrup, raw honey, coconut oil, vanilla, and sea salt — and that's it!

I also add almond butter for extra protein, and coconut sugar for lower glycemic index... just a few twists that don't change the taste much if at all.

Also, if I replace the butter with coconut oil, do you think I should sub the same amount or use less?

20 ounce can crushed pineapple 1/3 cup coconut rum (or any rum you have on hand) 3/4 cup coconut milk 2 teaspoons vanilla extract 1 1/2 cups all - purpose flour 1 teaspoon baking soda Pinch of salt 1/2 cup unsalted butter, room temperature 2/3 cup sugar 3 large eggs 1 cup sweetened shredded baker's coconut (if using unsweetened, increase the sugar by 1/4 cup)

If temps in your house are on the cooler side, then cocoa butter and coconut oil will definitely firm up a bit, especially the cocoa butter.

Hey Olivia — You can replace coconut oil with butter if you have butter lying around:) I use them interchangeably.

Top with sliced bananas, mangos, coconut, hemp seeds and pistachios, sprinkle with chocolate and drizzle with melted almond butter if desired.

Do you have any suggestions on how to change the recipe if I just wanted to use coconut butter?

Haven't made yet... but wondering if coconut oil can be used as a substitution for half the butter.

Peanut Butter + Coconut Butter + Chocolate - If you're ever had Artisana's Cacao Bliss, think that plus pnut bButter + Coconut Butter + Chocolate - If you're ever had Artisana's Cacao Bliss, think that plus pnut bButter + Chocolate - If you're ever had Artisana's Cacao Bliss, think that plus pnut butterbutter!

The brownie is made with frozen bananas, almond milk, chocolate protein powder (again, if you have a plain protein powder, you can add cacao powder and maple syrup or stevia), and the peanut butter cookie crumble is made with coconut flour, vanilla protein powder, sweetener, cinnamon, almond or cashew butter, maple syrup and dairy - free milk.

Add the peanut butter, coconut milk, fish sauce (if using), tomatoes and coconut water or broth and stir to mix.

2 tbsp peanut butter 1 tbsp coconut sugar (or granulated stevia if you want to go lower - carb) 1 tbsp agave syrup 1 tbsp almond milk or water 1/8 cup of ground almonds 2 mini bars of sugar - free milk chocolate + a square of 90 % dark chocolate

If you don't want to add collagen, maca, or cinnamon, you can just make a plain butter coffee with coffee and ghee / coconut oil, and leave out the remaining ingredients.

If no liquid is called for, as in Bob's Red Mill GF Brownie Mix, use 3 eggs and 1/2 cup butter or coconut oil.

Coconut Butter Cups are best if eaten within eight months.

Many with Alzheimer's lose their appetite and won't eat, so if they prefer the flavor of coconuts over peanut or almond butter, then maybe they will get some much needed fat into their systems if they eat the coconut oil while they are refusing the nut butters.

If you like coconut I would definitely give Binnie's Coconut Butter Organic Spread acoconut I would definitely give Binnie's Coconut Butter Organic Spread aCoconut Butter Organic Spread a try!!!

I'm trying to figure out how to budget for healthy foods, and I figure if I buy coconut oil, instead of butter for baking, then, this would go a long way towards that goal, and I think butter isn't as healthy in our world, since it is probably from cows that are fed anti-biotics, and milk that is pasteurized and homogenized, what do you think??

If you use smooth nut butter, you may need to add a little extra hemp seed / desiccated coconut to help hold the balls together as there may be more liquid.

Well... I use Earth Balance Butter (dairy free) and almond milk but if you wanted to use coconut oil / oil or water / broth you could too!

Rather than using coconut oil, use lard or butter or margarine... if using the latter two increase the amount a little as they are not pure fat.