If you are on the autoimmune nutrition plan, you can try this recipe by
making coconut butter cups with just coconut butter and stevia to avoid the almonds and chocolate.
Not exact matches
Wet ingredients 160 ml / 2/3
cup plain unsweetened yogurt or plant yogurt 80 ml / 1/3
cup coconut oil,
butter or olive oil 10 fresh soft dates, pitted and mashed 3 large eggs (or 3 tbsp chia seeds mixed with 9 tbsp water) 1/2
cup / 120 ml apple sauce, unsweetened (see below for instructions hot to
make your own) 3 organic apples
1/3
cup cold
butter (or vegan margaraine,
coconut oil or vegan palm shortening, just
make sure its very cold)
Just
made this recipe only used
coconut butter instead of regular
butter and 1
cup whole wheat flour / 1/2 white flour.
I love Peanut
butter cups made with
coconut oil.
Coconut butter is and in particular, Native's coconut butter was the answer to my healthier prayers... now I can make sunflower butter chocolate cups by using this awesome coconut
Coconut butter is and in particular, Native's
coconut butter was the answer to my healthier prayers... now I can make sunflower butter chocolate cups by using this awesome coconut
coconut butter was the answer to my healthier prayers... now I can
make sunflower
butter chocolate
cups by using this awesome
coconut coconut butter.
Just
made the cookies using unsalted
butter, 3/4
cup of whole spelt flour (because I had only 3/4
cup of oats), and brown sugar (because I didn't have
coconut sugar).
These tasty treats
made with pecan
coconut butter are a delicious twist on the classic peanut
butter cup!
I think I will have to try
making my own version of a peanut
butter cup by adding this to one of my
coconut oil chocolate recipes.
We created this delicious Mint Cream
coconut butter cup with 5 simple ingredients that are sure to
make those highly processed patties jealous.
One question before I happily dive in to
make these: Does recipe call for 1/2
cup butter plus 1/2
cup ghee - or -
coconut oil?
My frosting requires two
cups of
coconut butter and, if it is a little work to do, I want to
make sure I'm only doing it once Thanks!
I
made mine using a
cup of dates presoaked in some hot water instead of the sweetners in it some of the soaking water instead of the almond milk and used homemade
coconut butter instead of the jared one and canellini beans (which I have now learned is the italian for white kidney beans which I had never heard of!).
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
-LSB-...] popped plain popcorn (about 1/2
cup unpopped) 1/2
cup (1 stick)
butter (buy grass - fed
butter here, how to
make butter here) 1/2
cup coconut sugar (buy
coconut or palm sugar here) 1/2 teaspoon good vanilla (buy extracts -LSB-...]
-LSB-...]
coconut sugar (buy
coconut or palm sugar here) 1
cup honey (buy raw honey here) 1/4
cup butter (how to
make grass - fed
butter here) 1/2
cup filtered water (buy water filters here) 2 1/2
cups roasted and salted peanuts (buy organic -LSB-...]
Here are the substitutions I
made: 3/4 teaspoon salt (since I used salted
butter — that's all I had) 1/3
cup honey (I didn't have agave) 5 Tbsp salted Kerrygold
butter (I didn't have grapeseed oil) 1/4
cup shredded, unsweetened
coconut (because I love
coconut)
Ingredients
makes about 12 small pancakes - recipe can be doubled easily - I use a griddle 2 eggs 1 very ripe banana 1/4
cup almond
butter - where to buy nut
butters 2 Tbsp raw milk, kefir or
coconut milk 1 tsp baking powder 1 tsp cinnamon Pinch salt 1... Continue Reading
3 bundles callaloo or 3 bunches fresh spinach, washed, tough ribs removed, coarsely chopped 4
cups coconut milk (
made by soaking 4
cups grated
coconut in 4
cups of hot water for 1/2 hour, then straining it) 2
cups milk 2 cloves garlic, minced 2 medium onions, chopped 1 bunch scallions, chopped 1/4 pound pumpkin or Hubbard squash, peeled and coarsely chopped 1/4 pound
butter Salt and pepper to taste Habanero hot sauce to taste
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2
cup (120 ml) water 1/2
cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4
cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1
cup (200g) superfine sugar 3/4
cup (1 1/2 sticks / 170g) unsalted
butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2
cup (120 ml) canned unsweetened
coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted
butter, room temperature 1/4
cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by
making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.
I first saw
coconut butter cups with date filling posted on goneraw.com and have been
making them ever since.
These
coconut butter cups seem pretty impressive, but they couldn't be quicker or easier to
make.
I
made banana chocolate chip
cups using dark chocolate chips, blueberry
coconut cups, and dark chocolate peanut
butter cups -LSB-...]
Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do
make your dark chocolate strawberry
coconut butter cups (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram.
-LSB-...] are
made just like my chocolate
coconut butter cups, except this time the
coconut butter goes on the outside.
I tweaked a bit to
make Vegan Choc Chip Peanut
Butter Flaxseed Maca cookies: 1/4 sunflower oil & 1/4 coconut oil 1/2 cup coconut palm sugar & 1/2 cup brown sugar 1/4 cup vanilla almond milk + a dash of vanilla coconut milk A dash extra vanilla extract 3/4 regular jar of creamy peanut butter 1.5 rounded tsp's of ground Flaxseed 1/2 teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy co
Butter Flaxseed Maca cookies: 1/4 sunflower oil & 1/4
coconut oil 1/2
cup coconut palm sugar & 1/2
cup brown sugar 1/4
cup vanilla almond milk + a dash of vanilla
coconut milk A dash extra vanilla extract 3/4 regular jar of creamy peanut
butter 1.5 rounded tsp's of ground Flaxseed 1/2 teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy co
butter 1.5 rounded tsp's of ground Flaxseed 1/2 teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy cookie!!
I
made these today but
made some changes — I used only 1/4
cup sugar and used 2 tbsp
coconut butter and 2 tbsp applesauce instead of oil.
I
made these but I used a variety of seeds (sesame, pumpkin, sunflower) instead of the pecans, along with 1/4
cup shredded
coconut, I used Mayvers peanut & cacoa (2 ingredient spread) instead of almond
butter which is an Australian product and they were really delicious.
I
made a recipe a while ago for peanut
butter +
coconut oil frozen chocolate
cups (which reminds me of the giant backlog of recipe pictures I have hanging around my iPhoto library eek) and this is the perfect fall version of that!
and then I was ~ 1/4
cup short of nutella so added in some almond
butter & 1 tbsp of
Coconut Manna
made by Nutiva.
I substituted the wheat flour with spelt flour (and used about 1 1/2
cup instead of 1/2
cup — the almond
butter made the batter extremely sticky), I substituted the
coconut sugar for about 1/2
cup of maple syrup (could have gone for less, too!)
I
made these with half peanut
butter and half cashew
butter and with a half
cup of
coconut sugar instead of brown sugar.
I haven't
made these into pancakes but I've
made similar muffins recipes into pancakes and I've always had to reduce the amount of oats to about 1
cup and use
coconut oil instead of nut
butter.
Coconut Peanut Sauce Makes about 1/2 cup Ingredients 1/2 teaspoon oil 1 clove garlic, minced 2 teaspoons ginger, minced 1/2 teaspoon chili - garlic paste 1 cup low - fat coconut milk 3 tablespoons smooth peanut butter, preferably unsweetened 1 1/2 teaspoons sugar 1 1/2 teaspoons soy sauce 1 teaspoon Worcestershire sauce 2 teaspoons fish sauce juice of half
Coconut Peanut Sauce
Makes about 1/2
cup Ingredients 1/2 teaspoon oil 1 clove garlic, minced 2 teaspoons ginger, minced 1/2 teaspoon chili - garlic paste 1
cup low - fat
coconut milk 3 tablespoons smooth peanut butter, preferably unsweetened 1 1/2 teaspoons sugar 1 1/2 teaspoons soy sauce 1 teaspoon Worcestershire sauce 2 teaspoons fish sauce juice of half
coconut milk 3 tablespoons smooth peanut
butter, preferably unsweetened 1 1/2 teaspoons sugar 1 1/2 teaspoons soy sauce 1 teaspoon Worcestershire sauce 2 teaspoons fish sauce juice of half a lime
The only change I
made was doing 1/4
cup of
coconut oil and 1/4
cup of
butter because I was out of
butter and it turned out wonderful.
Make chia «pudding» by placing a tablespoon in a
cup full of
coconut milk, allow to sit in the refrigerator for at least 15 minutes, and enjoy mixed with some almond
butter or raw honey!
I just
made matcha
coconut butter cups today — SO GOOD It was a little bit purposely St. Paddy's themed, but honestly any excuse to
make more matcha things
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??
i recently
made peanut
butter cups with natural pb mixed with a little
coconut oil.
price wise it wasn't that bad at all either... i only had the oats,
coconut butter and olive oil, so i had to buy all the rest, but i just went to sunflower market and bought everything from the bulk bins, so total it was maybe $ 6, which i think is reasonable considering its
making like 8 or 10
cups of granola / cereal!
If you remove the
coconut butter from the ingredient list, the directions
make sense; however, I don't see when you add in the 1/2
cup of
coconut butter listed on the ingredient list.
Not only do their
coconut flakes come in a conveniently portioned bag (about 4
cups total), but the also aren't super large which
makes them perfect for
making into
butter.
Hi I
made these today 36 off I used 1.5
cups coconut flour 1
cup cold
butter Half
cup of rice malt syrup, as I don't eat sugar or honey (fructose) They are not too sweet and lovely with coffee.
Body - Ready Brownies (Semi-Raw) Ingredients: 1 teaspoon
coconut oil 1/2
cup raw honey 1 1/2
cups raw almond
butter 1 1/2
cup carob powder 1 1/4
cups of date paste (You can buy date paste in stores, or you can
make your own.
In the meantime,
make the date caramel by adding the dates, peanut
butter, 1 tablespoon of
coconut oil and 1/4
cup sweetener into the food processor and process on high until smooth.
These are absolutely delicious and are similar to peanut
butter cups, but are
made with cacao powder,
coconut oil, and almond
butter.
I always
make coconut milk by whip sticking 2 Tbsp
coconut butter (also called
coconut cream) in 3/4
cup of warm water.
These are
made just like my chocolate
coconut butter cups, except this time the
coconut butter goes on the outside.
However, I
made the following changes:
made 1
cup of rice with 1 1/4
cups water & 3/4
cup of the
coconut milk and a Tbsp of vegan
butter.
Almond flour (2 1/2
cups)-- or
make your own by grinding soaked and dehydrated almonds Sea salt (1/4 tsp) Almonds, toasted and chopped — previously soaked and dehydrated (1
cup) Honey (5 TBS)
Butter or ghee, unsalted, organic, from grass - fed cows if possible, or
coconut oil, melted (1/2
cup) Vanilla extract, organic or homemade vanilla extract (1 TBS)