I use
liquid coconut oil for all my baking (no canola oil over here) and for roasting some veggies like sweet potatoes.
For the Apple Crunch Topping: 1/2 cup packed dark brown sugar 1 cup finely chopped tart apples 1 cup sliced almonds 1/4 cup whole wheat pastry flour 2 teaspoons ground cinnamon 5 Tablespoons
liquid coconut oil For the Apple Cake: 1 cup unbleached all - purpose flour 1 cup whole wheat pastry flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon sea salt 1/2 cup liquid coconut oil 1/2 cup turbinado sugar 2 Tablespoons egg replacer powder 1 Tablespoon vanilla extract 3/4 cup apple juice 1/3 cup coconut milk
I use
liquid coconut oil for all my baking (no canola oil over here) and for roasting some veggies like sweet potatoes.
Not exact matches
ingredients:
for the cake: 360 grams (3 cups) AP flour 400 grams (2 cups) sugar 2 teaspoons baking soda 1 1/4 teaspoons salt 480 grams (2 cups) canned
coconut milk 200 grams (1 cup)
coconut oil,
liquid 30 grams (2 tablespoons) vinegar 1 generous cup shredded
coconut (sweetened or unsweetened)
For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and unifo
For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water
for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and unifo
for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons
coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and
coconut oil together until
liquid and uniform.
To melt the
coconut oil to
liquid, stand the jar in a bowl of hot water
for 5 minutes.
I would recommend substituting a
liquid oil (like almond or jojoba)
for about half of the
coconut or cocoa butter.
For the liquid, I used a 3:1 orange juice to cultured coconut milk ratio and sunflower oil for the f
For the
liquid, I used a 3:1 orange juice to cultured
coconut milk ratio and sunflower
oil for the f
for the fat.
I would recommend any
oil that's
liquid at room temperature, so if it's generally hot where you live and above the melting point
for coconut oil then it should be fine.
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.
Hm, you can leave it out all together, and just try to use as little
liquid as possible
for the rest of the filling so it stays thick (because that is the purpose of the
coconut oil).
For he frosting — if you have any
coconut manna (butter) that would work best but if not just use double the
coconut oil and maybe use a little less
liquid but either way I think it will be fine.
3 cups fine ground blanched almond flour (What I recommend) 1/2 tsp salt (or just slightly under that amount) 1/4 tsp baking soda 1/4 cup
coconut oil / palm shortening, softened or
liquid 2 Tbls honey 2 large US size eggs, room temp eggs Note:
For best results use a high quality very fine ground almond flour like THESE brands.
2 cups shredded
coconut flakes 3 tbsp
coconut flour (or almond meal) 1/3 cup +2 tbsp honey (or maple syrup or agave nectar) 1 teaspoon peppermint 1 -2 tbsp cacao nibs (or chocolate chips) 1/4 cup
coconut oil,
liquid 1 mint chocolate bar
for dipping, melted (about 3oz)
Ingredients:
For Dressing: 1/2 cup fresh or frozen blueberries 4 Tbsp extra virgin olive
oil 3 Tbsp apple cider vinegar or white balsamic vinegar 2 Tbsp lemon juice 1/2 Tbsp
liquid sweetener of your choice, such as
coconut nectar, agave, raw honey and maple syrup 1/8 tsp salt
2 cans of full fat
coconut milk (like these) 2 tablespoon tapioca or arrowroot starch 2 tablespoons
coconut oil 8 tablespoons raw honey, divided (or maple syrup
for a vegan option) 1 teaspoon vanilla extract or vanilla bean paste 4 - 6 drops of
liquid stevia, if extra sweetness is desired 8 - 10 fresh figs (reserve a few
for serving if desired)
The only non-fructose one I use is rice syrup, if you add more than a few Tbsp of it I'd up the
coconut oil a touch to account
for the extra
liquid (the
coconut oil is what makes it firm up in the fridge) but a granulated stevia - based product (or simply stevia drops) shouldn't change the consistency at all!
For the filling, make sure the
coconut oil is
liquid.
1 cup almond flour 2 tablespoons
coconut oil pinch of sea salt or himalayan pink salt 1/4 cup agave nectar or other
liquid sweetener such as raw honey (not vegan) OR
for zero calorie sweetener, use 3 drops of
liquid Stevia + 3 - 4 tablespoon non-dairy milk 1/2 tablespoon natural peppermint extract
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
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
You do need a lot of
liquid for the
coconut flour, but between the eggs, banana and
coconut oil they end up nice and moist.
Measuring solid vs.
liquid coconut oil has always been confusing
for me, and, long story short, I was 100 % convinced I just made a batch of 2,000 Cal cookies EACH.
Add the
coconut oil and stevia (and
liquid vanilla, if using) and continue to process until a ball forms, which will then roll around
for a bit before breaking up into a paste; continue to process
for another 3 - 5 minutes, scraping sides occasionally, until the butter is almost
liquid and very smooth.
This would also likely work well as a «stays
liquid» massage
oil, but not have any strange additives that some company might add to keep the
coconut oil as a
liquid, just another simple
oil that's good
for your skin.
For more information on this see: Is
Liquid Coconut Oil that stays
Liquid in Your Refrigerator Real
Coconut Oil?
Ingredients: Crust: 1 bag of original granola / 1/3 cup Carrington Farms
Liquid Coconut Oil / Filling: 1 1/2 cup soaked raw cashews (soak
for 3 hrs) / 1/3 cup pure maple syrup / 1/3 cup / Carrington Farms
Liquid Coconut Oil / 1/2 cup frozen wild blueberries / 1 TBSP vanilla extract / a splash of unsweetened vanilla almond milk.
I personally just fill my massage bottle with unrefined
coconut oil and stick it in some warm / hot water before I work so that it's
liquid enough
for me to work with
I added 6 T of Kerrygold and about 2 T of organic
coconut oil and 6 T of MCT
oil and blended (side note: I need a better blender seal
for hot
liquids).
I have been using
coconut oil to soothe my Keratosis Pilaris
for some time now, but I've been heating the
oil and using it while it's still
liquid and it's such a mess.
I too, have a severe soy allergy, but I have found
coconut liquid amino, which you can use instead, or you can use vegan Worcestershire sauce mixed with some
coconut oil, I also add a half of cup of brown rice flour and a can of pickled beets mashed in
for «corned beef», and BBQ ribz and a can of sweet potato
for» smoked turkey» and both with some tomato paste
for hot linkz.
I used the exact Chosen Foods avocado
oil suggested with Kirkland's organic virgin cold pressed unrefined
coconut oil and a bit of sea salt, and followed the recipe exactly — it's been in the fridge
for almost an hour and is still an oily
liquid that hasn't solidified even a slight bit... what could be the problem??
I think Nuco «s
liquid coconut oil is perfect
for baking because you'll know exactly the amount you'll be using and it will easily blend with the rest of the ingredients.
Derived from Unrefined Virgin
Coconut Oil and always liquid *, enjoy as a cooking oil, salad dressing, as a dip for bread, and much more
Oil and always
liquid *, enjoy as a cooking
oil, salad dressing, as a dip for bread, and much more
oil, salad dressing, as a dip
for bread, and much more...
We use half as much
for the crust because we prefer a thinner crust and we melt the
coconut oil so that's its
liquid — that way we don't need to use the food processor
for the crust.
Derived from Unrefined Virgin
Coconut Oil, loaded with MCTs (over 90 % in fact) and always
liquid *, enjoy NUCO's Liquid Premium Coconut Oil (LPCO) as a salad dressing, a dip for bread or NUCO Wraps, in your favorite smoothie, and m
liquid *, enjoy NUCO's
Liquid Premium Coconut Oil (LPCO) as a salad dressing, a dip for bread or NUCO Wraps, in your favorite smoothie, and m
Liquid Premium
Coconut Oil (LPCO) as a salad dressing, a dip
for bread or NUCO Wraps, in your favorite smoothie, and more...
Pin It Ingredients:
For 18 cm cake
For the cake sponge: 1 egg 200 g
liquid honey 180 g
coconut oil, room temperature 200 g flour 1 tsp baking soda 1 tbsp unsweetened, raw cocoa powder small pinch of salt... Continue Reading →
To return the shell to a pour able consistency, place the jar in a warm place like the windowsill
for 30 minutes or let hot water run over the sealed glass jar (
coconut oil returns to
liquid at 76 ° F).
My niece has stomach problems and is allergic to wheat, dairy and eggs so I tried to make her lemon poppyseed mini cakes and used gluten free flour,
coconut oil and egg replacer, (recipe called
for 2 1/4 cup flour, 1 1/3 cup butter, 5 eggs) but when I mixed it up it was like paste and
liquid y on top, put it in the pan and baked it, (350) and the
oil and water separated and came to the surface, looked like I was deep frying, needless to say it came out like hardtack, what's wrong??
My
liquid lecithin won't be here til next week but just wanted to add that you can get a gallon sized tub of
coconut oil on amazon
for 25 usd.
you can easily substitute the
coconut oil in this recipe
for another
liquid oil or melted butter with no problem at all!
The bread was perfect every time (the bread only had 2 large eggs, 1/4 c honey and 1/4 c
coconut oil for liquid).
Well I really altered this recipe to fit my ingredients and was looking
for a way to cook the turnip greens Used 4 boneless chicken thighs that were browned in olive
oil, butter, pressed fresh garlic, salt, pepper, basil and fresh parsley and then added 2 cup water to brought to boil then removed chicken and cut into pieces Measure
liquid left and add enough to make 3 1/2 cup
liquid Add turnip greens and chicken plus salt and brought back to boil then simmered
for 20 minutes I had used the turnips
for another meal so I added tricolor carrots, organic
coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked
for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples
for the last 10 minutes It was absolutely delicious and very flavorful.
I added 2 dates instead of stevia, little more
liquid (
for the chia seeds) and almond butter (out of
coconut oil / butter)... I usually have an avocado pudding
for breakfast (sometimes add squash) < 3
Coconut oil is
liquid when heated and hardens back up as it cools, so it has marvelous properties that make it a great ingredient to use
for beauty and bath products.
1/2 cup sliced shallots or onion a handful of flaked
coconut (shredded would work too) 2 - 3 Tablespoons
liquid coconut oil, divided 1 Tablespoon red miso black pepper to taste 1 cup cooked chickpeas (garbanzo beans) Handfuls of green delicious kale, washed and torn Lemon slices
for squeezing on top, if you like
1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup
coconut oil (in
liquid form) 1 cup warm water 2 teaspoons pure vanilla extract 1 teaspoon apple cider vinegar
For the whipped cream: 1 cup chilled heavy whipping cream 1 teaspoon pure vanilla extract
For the topping: 3 cups berries / fruit of your choice (I used a combo of blackberries, raspberries, strawberries and cherries)
2 cups whole grain spelt flour 2 teaspoons baking soda 1 teaspoon cinnamon 1 1/2 teaspoons ground cardamom 1/2 teaspoon nutmeg 1/4 teaspoon sea salt 3/4 cup pumpkin puree 1/2 cup packed dark brown sugar + extra
for sprinkles 1/3 cup brewed tea 1/4 cup apple butter 1/4 cup
liquid coconut oil 1 Tablespoon molasses 1 Tablespoon ground flaxseeds 1 teaspoon apple cider vinegar 1/2 cup raisins or Zante currants (optional)
1/2 cup
coconut oil 2 tablespoons of grated organic beeswax (you can grate it using a cheese grater)
liquid stevia flavor or essential
oil of choice
for flavor (around 10 drops of stevia or 3 - 4 drops of essential
oil) optional: 1 tsp beet juice,
for color (juice from canned beets) 4 lip gloss containers Disposable object you can use to stir (I use a paper straw)
I might recommend adding one additional TBS of
coconut oil and a DROP more of almond milk to make up
for the missing
liquid in the recipe.