Coconut chips are
the large dried coconut meat pieces that you usually see as garnish on cakes and other desserts.
Not exact matches
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)
1/2 cup
dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral
coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1
large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or
coconut oil 2 sprigs fresh rosemary or 1/2 tsp
dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2
large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
10
dried small hot red chiles, such as piquins, stems removed 5 candlenuts (or substitute macadamia nuts or cashews) 2 stalks lemongrass, bulbs included 1/2 teaspoon turmeric powder 1
large piece galangal, peeled and chopped (or substitute ginger) 1 small onion, chopped 1 teaspoon prawn or shrimp paste 1 tablespoon ghee (recipe here) or vegetable oil 4 curry leaves (optional) 1 1/2 pounds prawns or
large shrimp, peeled, heads and tails removed (optional), deveined if desired 1 1/2 cups thick
coconut milk, recipe here
2
large onions Oil for frying — I use a tsp of
coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of
dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one
large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of
dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free
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
Combine all
dry ingredients including almond meal,
coconut flour, baking powder, cinnamon,
coconut sugar, and salt in a
large bowl.
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)
ancho peppers,
dried 1 medium to
large onion, chopped 4 cloves garlic, unpeeled 1/4 c.
coconut or grapeseed oil, divided 1/8 c. sesame seeds (2 tbs.)
1
large jicama, peeled and cut into strips 1/2 tsp minced garlic 1/4 cup mayonnaise 1/3 cup
coconut milk cream (Try So Delicious Culinary Coconut Milk) 1 tsp lemon juice 1 tsp sea salt 1 tsp parsley, chopped o
coconut milk cream (Try So Delicious Culinary
Coconut Milk) 1 tsp lemon juice 1 tsp sea salt 1 tsp parsley, chopped o
Coconut Milk) 1 tsp lemon juice 1 tsp sea salt 1 tsp parsley, chopped or
dried
In a
large mixing bowl, combine the oats,
coconut, nuts / seeds,
dried fruit, and salt.
Alternatively, you can marinate the veggies and mushrooms for 20 minutes in the soy sauce (or
coconut aminos) and then
dry - grill them, especially if you're using
larger mushrooms.
To the chia mixture add
coconut sugar, vanilla extract and butter; add
dry mixture to
large bowl until all the ingredients are combined.
1
large butternut squash, approximately 2 pounds 2 cups milk 2 cups white sugar 1/2 cup dark brown sugar 1 cinnamon stick 8 - 10 whole cloves 1 vanilla bean, split 1 cup
dried unsweetened
coconut
In a
large mixing bowl, combine
dry ingredients (
coconut flour and shreds, sweetener if
dry, salt, and cinnamon) and sift together evenly.
I blend half banana and half pineapple with a dash of bourbon vanilla extract and a
large pinch of sea salt and sprinkle it with shredded
dried coconut more diced pineapple and organic stevia!!!
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)
1 bunch organic kale, washed and
dried and torn into
large pieces 3 tablespoons
coconut oil 3 tablespoons cocoa powder 1 tablespoon raw honey 1 teaspoon cinnamon pinch of sea salt 1/3 cup
coconut flakes
1/2 cup So Delicious French Vanilla
coconut milk creamer 1/8 cup chia seeds 1/4 teaspoon Saigon cinnamon 8
large kiwi fruit 1 strip
dried mango 16
dried goji berries
In a
large bowl, combine the oats, desiccated
coconut, pumpkin seeds, sunflower seeds,
dried apricot pieces and the flaxseed.
Primal candy: melt and layer (or combine) any of the following ingredients: Cacao Powder Cacao Butter Real cow butter
Coconut oil
Coconut flakes Nuts and
dried fruit Sweetener of choice Spread out on a
large baking sheet for «bark» or in deeper pans for «chunks».
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
Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1
large knob of
coconut oil, ghee or olive oil 2
large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2
large stems kale, stems removed and finely chopped 3 tbsp white wine or water 1 tsp
dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or
dried) 1 handful raw almonds, coarsely chopped (use pumpkin seeds for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving
In a food processor, or
large bowl, combine all the
dry ingredients (almond flour, ground flax, cacao, maca,
coconut flour and salt).
1 tablespoon extra virgin olive oil 2 medium onions, diced 3 cloves garlic, minced 4 stalks celery, diced 2
large carrots, diced 1 1/2 teaspoons garam masala 1 1/2 teaspoons cumin 1 1/2 teaspoons chili powder 1 teaspoon red pepper flakes 1/2 teaspoon cardamom salt and pepper, to taste 2 cups
dried green lentils 8 cups vegetable stock 1 — 15 ounce can light
coconut milk 6 cups torn kale
Combine the
dry ingredients in a
large bowl; flour, oats, sugars, and
coconut.
9
large Medjool dates, pitted 1⁄3 cup raisins 1/4 cup raw unsweetened shredded
dried coconut 1 tablespoon maple syrup 2 tablespoons unsweetened cocoa powder
* 1 1/2 sticks butter at room temperature * 4 ounces cream cheese, at room temperature * 1 1/2 cups sugar (feel free to substitute palm sugar for up to half of this amount) * 3 extra
large eggs, or 4 medium eggs * 1 Tablespoon vanilla extract * 1/2 cup rice flour * 1/2 cup sorghum flour * 1/2 cup tapioca starch * 3/4 teaspoon xanthan gum * 1 teaspoon salt * 1/3 cup
dried, unsweetened
coconut, plus extra for sprinkling
* 4
large egg whites, preferably at room temperature * 1-1/2 cups finely shredded unsweetened
dried coconut (avoid the
large unsweetened
coconut ribbons) * 2/3 cup sugar * 1/4 cup plus 1 Tablespoon superfine rice flour * 3 Tablespoons potato starch * 1/2 teaspoon vanilla extract * 1/4 teaspoon salt * 8 Tablespoons (1 stick or 1/4 cup) butter, melted * powdered / confectioner's sugar (optional)
Preheat your oven to 220 C. Toss your prepped veggies in a
large roasting pan with the
coconut oil, some sea salt, black pepper and
dried herbs of choice.
In a
large mixing bowl, whisk together your
dry ingredients: sorghum flour, white rice flour, almond meal, arrowroot starch, psyllium, baking soda, baking powder, cinnamon, salt, and
coconut sugar.
Wet ingredients: 3
Large Eggs (beaten) 1 1/2 Cups Warm Water (add up to 1/4 more if too
dry) 6 Tbsp (3 oz) Organic melted butter, canola, olive, or
coconut oil 2 Tbsp Honey (optional)
1 1/2 cups lukewarm water 5
large egg yolks (reserve one white for bread glaze or use one whole egg for glaze) 1 1/2 teaspoon sea salt 1/4 cup
coconut oil 1/4 cup honey 4 1/2 cups organic sprouted whole wheat flour, or any other flour 1 tablespoon active
dry yeast Optional topping: sesame seeds, poppy seeds, anise seeds,
dried rosemary or dill
2 tablespoons
coconut oil 1/2
large onion, diced 1
large carrot, diced 1 celery stalk, diced 1 can
coconut milk (not low - fat) 3 cups homemade fish stock 1 - 2
dried chipotle pepper or 2 tablespoons paprika (or to taste) 1 sweet potato, coarsely chopped (about 2 cups) 1 small butternut squash, peeled, seeded, and coarsely chopped (about 4 cups) 1 1/2 pounds skinless salmon fillets, cut into 1 - inch cubes 2 tablespoons fresh dill, minced Sea salt and freshly ground black pepper to taste
* 1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped if
large (try an equal mix of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked
coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped
dried figs * Candied Cacao Nibs (p. 248)(optional)
1/2 cup whole wheat pastry flour 1 tablespoon minced fresh rosemary 1 teaspoon fine sea salt 1/2 teaspoon pepper 12 ounces vegetarian beef - style strips or chunks (thawed, if frozen) 1 tablespoon refined
coconut oil 4 cloves garlic, minced 4 1/2 cups low - sodium vegetable stock 1 1/2 cups
dry red wine 3 carrots, cut into 1 - inch chunks 1 pound red potatoes, cut into 1 - inch chunks 1 onion, cut into 1 - inch chunks 1/2 pound cremini (brown) mushrooms, halved (or quartered if
large) 1 cup fresh or frozen peas
2 1/4 cups all purpose gluten free flour (I used Bob's Red Mill) 1 tsp baking soda 1 tbsp cinnamon 1/8 tsp sea salt 1 cup evaporated cane sugar 1/4 cup maple syrup 1/3 cup
coconut oil 1
large organic egg 1/4 cup water 3 tbsp finely chopped ginger root 3/4 cup
dried, sweetened cranberries 2/4 cup semi-sweet chocolate chips
To the chia mixture add
coconut sugar, vanilla extract and banana; add
dry mixture to
large bowl until all the ingredients are combined.
1 cup raw cashews 2 quarts vegetable broth, divided 1 tablespoon unflavored
coconut oil 1 cup onion, cut into 1 / 4 - inch dice 3 cups cauliflower, cut into
large chunks 6 cups broccoli, separated into bite - sized florets and peeled stems cut into chunks 1 teaspoon
dried marjoram 1 tablespoon salt 1/4 teaspoon freshly ground black pepper In a
dry blender, grind the cashews into a powder.
Ingredients: 1 cup water 3 carrots, chopped 3 stalks celery, chopped 1
large onion, chopped 2 cloves of garlic, chopped 3 cups of shredded cabbage 2 teaspoons Garam Masala 2 teaspoons of Madras Curry 2 teaspoons of garlic powder 2 teaspoons of turmeric 2 teaspoons of paprika 1 teaspoon of smoky paprika 1/2 teaspoon of medium hot smoky chipotle powder (more if you like it hot, less if not) 2 cups baked butternut squash 12
dried apricots (stewed or cooked) 1 cup
coconut milk 2 cups water or vegetable stock (more for thinner sauce) 1 pound marinated tempeh *, cubed 1
large potato, cubed 1 package (12 ounces) frozen peas or 12 ounces fresh peas.
1 tablespoon olive oil 1 cup diced yellow onion (1 small or 1/2
large) 1/2 cup
dry white wine like Chardonnay or Riesling (or substitute more stock plus 1 tablespoon white wine vinegar) 5 cups chicken or vegetable stock 1/4 cup creme fraiche or
coconut milk 1 tablespoon fresh - squeezed lemon juice Salt and pepper to taste
In a
large bowl, mix together the
dry ingredients: almond flour, 1 - to - 1 Baking Flour,
coconut sugar, cacao powder, baking powder and baking soda.
mix together all
dry ingredients in a
large bowl (flour, baking powder, baking soda, salt, cinnamon, and
coconut sugar).
In a
large bowl, mix together
dry ingredients: teff flour, almond flour, tapioca flour,
coconut sugar, cacao powder, baking powder and baking soda.
2 cups all - purpose flour 1/2 teaspoon salt (optional) 1 teaspoon ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1 tablespoon vanilla extract 3 tablespoons skim milk 2
large eggs 1/2 pound (2 sticks) light butter, room temperature 1 cup brown sugar, packed 1/2 cup granulated sugar 3 cups old - fashioned oats 1 1/2 cups
dried cranberries 1/2 cup sweetned flaked
coconut 1 cup white chocolate chips
In a
large bowl, whisk together the
dry ingredients — the
coconut flour, cinnamon, nutmeg, salt, and baking soda.
In a
large bowl combine
coconut flour, arrowroot flour, salt, baking powder, and baking soda (and
dried cinnamon if using).
1/4 cup unsalted butter at room temperature plus more for pan 1/2 cup packed light brown sugar 1/2 cup granulated sugar 1
large egg 1 teaspoon vanilla extract 1 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon fine sea salt 1-1/2 cups mix - ins (assorted chocolate chips, pretzels, nuts, crushed potato chips,
dried fruit, shredded
coconut)
Toss puffed cereals, oats, and
dried fruits, nuts, seeds and / or
coconut (all mix - ins except chocolate chips) in a
large bowl with your hands to evenly distribute.