If I have an extra few seconds, I love to
melt a teaspoon of coconut oil and drizzle on top — it hardens into a Magic Shell - like topping that's a fun way to add healthy fat.
Heat a large non-stick fry pan over medium heat and
melt teaspoon of coconut oil.
Not exact matches
Melt the chocolate on a double boiler with the remaining 1
teaspoon of coconut oil, mixing often, then remove from the heat.
1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1
teaspoon baking powder 1
teaspoon baking soda 2
teaspoons ground cinnamon 1
teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml
coconut oil,
melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest
of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1
teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount
of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons
coconut oil —
melted 1 tablespoon chia seeds 1
teaspoon vanilla extract pinch
of salt 1.
Rose and Lavender Parfait 6.5 oz (about1 1/2 cups) meat
of young Thai
coconut 1 1/4 cup
coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1/4 cup cashews — soaked for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener
of choice 1
teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon juice pinch
of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3 cup
coconut oil —
melted
1⁄2 cup [75g] buckwheat flour 1⁄4 cup [35g] brown rice flour (or chickpea flour) 1⁄4 cup [35g] chickpea flour (or more rice flour) 1 tablespoon
melted coconut oil (optional, can use other
oil of choice) 1⁄2 cup [120 ml] canned
coconut milk * (or other non-dairy milk, see note) 1 1/4 cup [300 ml] water * (see note) 2
teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1 pinch salt
oil, for pan frying
10 ounces raw, unsalted cashews 1
teaspoon coconut oil,
melted 2 ounces quality milk chocolate,
melted pinch
of salt
I made my chocolate glaze by just
melting 50g
of dark chocolate with 100g
of milk chocolate and a
teaspoon of Coconut Oil.
2 cups blanched almond flour 2 tablespoons
coconut flour 1/4 cup golden flaxseed meal 1/4
teaspoon kosher salt 1 1/2
teaspoons baking soda 5 (1/4 cups)
of chia gel 1/4 cup
coconut oil (
melted) 1 tbsp
of xylitol 1 tbsp apple cider vinegar
In a medium saucepan,
melt 2
teaspoons of coconut oil on medium high.
3/4 cup rolled oats 1 cup almond meal 1/4 cup finely ground cornmeal 3/4
teaspoons baking powder Pinch
of salt 1 egg, beaten (or 1 flax egg if vegan **) 1/4 cup
coconut oil,
melted 1/4
teaspoon pure almond extract 1
teaspoon pure vanilla extract 1/3 cup pure maple syrup + 1/2 tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in 1/4 inch rounds.
1 cup
of raw cashews, soaked overnight in fresh, purified water 1/4 cup
coconut butter (not
oil) or maple syrup 1/4 cup
of lemon juice 1
teaspoon of coconut oil,
melted 1
teaspoon of vanilla extract Pinch
of pink Himalayan salt Topping: Shredded
coconut flakes
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)
1/2 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
1/4 cup poppy seeds 1/2 cup non-dairy milk 2 tablespoons white chia seed powder 1 1/2 cups gluten - free all - purpose flour 2
teaspoons baking powder 1
teaspoon baking soda 1/2 cup powdered stevia * 1/4 cup raw cane sugar * 1/3 cup
melted coconut oil or grape seed
oil 1
teaspoon vanilla extract 1
teaspoon almond extract freshly squeezed juice
of 1 lemon zest
of 1 organic lemon
Combine the carrots with one
teaspoon of the
melted coconut oil and 1/4
teaspoon salt.
1 very ripe banana 1/2 cup
of fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons
of milled flaxseeds + 4 tablespoons
of water 1/2 cup
of almond butter (peanut butter will work as well) 1 1/2 cup
of jumbo oats 1/2 cup
of ground almonds 3 -4 tablespoons
of roughly chopped hazelnuts 3 tablespoons
of melted coconut oil 3 tablespoons
of maple syrup or date nectar a dash
of vanilla extract 1
teaspoon of baking powder 3 tablespoon
of almond milk pinch
of sea salt
1 cup and 2 tablespoons brown rice flour 1/4 cup each almond and
coconut flour 1/2 cup plus 1 tablespoon quinoa flour 1
teaspoon baking powder 1/2
teaspoon soda 1/4
teaspoon salt 2
teaspoons ground cinnamon 1
teaspoon ground ginger 1/2
teaspoon ground nutmeg freshly ground seeds
of 2 - 3 cardamom pods dash
of both clove and all spice 3 tablespoons
coconut oil —
melted 1 cup full fat
coconut milk 1/2 cup
coconut sugar 1
teaspoon vanilla extract 1 1/2 cups finely shredded butternut squash about 1 cup fresh cranberries
1 cup mung beans — soaked overnight 1/2 cup pumpkin seeds juice
of 1 lemon 2 tablespoons sesame tahini 2 tablespoons
melted neutral
coconut oil or olive
oil 1/2 tablespoon cumin seeds — freshly ground 1/4
teaspoon red pepper flakes sea salt — to taste freshly ground black pepper — to taste
On a heated nonstick fry pan,
melt 1/4
teaspoon of coconut oil in your fry pan - you just want to lightly
oil the pan.
Soak for 3 - 24 hours 1 cup
of cashews in filtered water 2 bananas, super ripe 1/4 cup
of lemon or orange juice — I used oj 1/4 cup
of maple syrup 1/4 cup
of coconut oil,
melted 3 tablespoons
of softened peanut butter (I prefer Justin's) 1
teaspoon of vanilla extract
Vegan alternative: in a double - boiler or the microwave,
melt 4 ounces
of chopped certified - vegan dark chocolate with 1
teaspoon coconut oil.
1 cup 2 % Greek yogurt, plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons
melted coconut oil (or 2 tablespoons canola
oil) 1
teaspoon vanilla bean paste (or extract, but paste is preferable) zest
of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2
teaspoons baking powder 1/2
teaspoon baking soda 1/2
teaspoon sea salt 1/2
teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)
I did not have grapeseed
oil so I used half olive and half
coconut oil (
melted on the stove top), I added the zest and juice
of half a lemon, and topped the whole messy affair off with 1/2
teaspoon vanilla!
Ingredients: 1 cup Bluebird Einka flour * 1 cup all purpose baking flour ** 2
teaspoon baking powder 1/8
teaspoon salt 4 eggs 1 cup plus 2 tablespoon
of sugar 4 tablespoons brandy 1
teaspoon pure vanilla extract 1 cup
coconut oil,
melted and cooled 6 medium apples Method: Preheat oven to 350 degrees Fahrenheit.
Melt some a a couple
of chunks
of 100 % cacao with a
teaspoon of coconut oil and a few drops
of stevia... drizzle it right on top.
1 cup
of oat flour (just blend some oats in a blender and then measure 1 cup) 1 cup
of ground almond 3 tablespoons
of raw cacao powder or cocoa powder 1/2
teaspoon of baking powder a pinch
of sea salt 1/4 cup
of melted coconut oil 5 tablespoons
of maple syrup or honey 1 tablespoon
of flaxseeds + 2 tablespoons
of water 1/2
teaspoon of vanilla extract or powder 80gr
of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)
Ingredients: 1/2 cup
of plain gluten free flour — I have used Dove's farm 1/4 cup
of ground almond 2 tablespoons
of coconut sugar 1 tablespoon
of brown rice syrup or honey 2 tablespoons
of coconut oil —
melted 2 tablespoons
of almond milk A pinch
of salt 1/2
teaspoon of baking powder A dash
of vanilla extract
1 1/4 cup
of oats 1/2 cup
of ground almonds 1/2 cup
of pumpkin puree 2 tablespoon
of coconut oil —
melted 3 tablespoons
of runny almond butter 5 tablespoons
of maple syrup or agave nectar 1 tablespoon
of milled flaxseeds + 3 tablespoons
of water 1/2
teaspoon of baking soda 1/2
teaspoon of bicarbonate
of soda 1/2
teaspoon of cinnamon powder 1/4
teaspoon ground cloves 1/4
teaspoon ground nutmeg a pinch
of sea salt 50gr
of Mia Cranberry Chocolate chopped into small pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, chopped
2 small to medium bananas mashed (about 180g) 30 ml
of maple syrup 30g chia seeds 30g pumpkin seeds 50g pecans chopped 30g oats 60 ml
coconut oil melted 1
teaspoon of mixed spice 1
teaspoon vanilla extract 1
teaspoon baking powder 1
teaspoon bicarbonate
of soda 1
teaspoon of apple cider vinegar Medium carrot finely grated (about 80g) pinch
of salt
1 3/4 cup
of spelt flour 1 1/2 cup
of almond or soy milk (I wouldn't recommend using rice / oat or
coconut milk for this recipe as they are too watery) 1
teaspoon of apple cider vinegar 1 scoop
of Fit Delis Chocolate Protein powder 2 tablespoon
of raw cacao powder 1 1/2
teaspoon of baking powder 1 tablespoon
of runny and smooth peanut butter 1/4 cup
of melted coconut oil 1/4 cup
of maple syrup A pinch
of sea salt
1.25 cups
of cashews, raw preferably, soaked (see directions below) 1/4 cup
of filtered water 1/4 cup
of maple syrup 1
teaspoon melted coconut oil 1
teaspoon of vanilla extract 1 Meyer Lemon (or regular lemon) juice 1 pinch
of Himalayan Sea Salt
1 cup
of cooked quinoa 3 ripe bananas 1/4 cup
of melted coconut oil 1/4 maple syrup 2
teaspoons of vanilla extract 1 cup
of gluten free flour (I love Bob's Redmill 1 to 1 GF flour) 1 cup
of gluten free rolled oats (again Bob's Redmill) 1/2 cup
of toasted
coconut flakes 3 tablespoons
of flax seed meal 1 tablespoon
of ground cinnamon 1
teaspoon baking soda 1/8
teaspoon salt 1/4 cup
of cashew milk — I like Silk (
coconut, almond, or whatever type
of milk you prefer)
2 tablespoon maple syrup 2 tablespoon
melted coconut oil 2 tablespoon peanut butter (or almond butter for paleo) 1/2
teaspoon vanilla extract pinch
of sea salt
I used a
teaspoon of already
melted coconut oil for each side to crisp the edges which really helps keep everything together when flipping.
Quick Chocolate Low Carb Dessert Muffin Prep time: 5 minutes Cook Time: 1 minute Serves 1 - 2 Ingredients: 1 egg 2 tablespoons ground golden flax seed 2 tablespoon blanched almond flour or sunflower meal 1/2
teaspoon stevia extract (low carb option) or 2 tablespoons
coconut sugar 2 tablespoons cocoa 1/3
teaspoon baking soda pinch
of sea salt 2 tablespoons
melted coconut oil (I used Skinny Fat) Directions: Mix all the ingredients together in a bowl then move to two mugs or ramekins.
1 3/4 cup
of white spelt flavour (this is my favourite flour to make waffles with as they turn out really fluffy) 1 1/4 cup
of creamy almond milk 1
teaspoon of apple cider vinegar 2 tablespoons
of melted coconut oil 3 tablespoons
of maple syrup 1 tablespoon
of One Earth Vanilla Villa blend — if you can't find it add 1
teaspoon of vanilla powder or extract 1
teaspoon of baking powder a pinch
of pink Himalayan salt or sea salt
2 packets
of gelatin 8 tablespoons
of cold water 1 1/2 cups granulated sugar 1/3 cup cold water 2
teaspoons coconut extract 1
teaspoon vanilla bean paste 1/4
teaspoon salt powdered sugar for sprinkling 8 ounces high - quality dark chocolate,
melted 1 tablespoon
coconut oil 1/2 cup unsweetened, flaked
coconut, toasted
Hide eggs in fridge while you
melt 2 cups
of chocolate and 1
teaspoon coconut oil for coating.
Optional topping: Peanuts Chocolate chips Gluten free pretzels Chocolate sauce drizzle (1/3 cup
of dark chocolate chips
melted with a
teaspoon of melted coconut oil — whisk and then drizzle over top
of the bars).
2 cup
of almond flour / almond meal 1/4 cup
of coconut oil,
melted 1/4 cup
of maple syrup 1 1/2
teaspoons of pure vanilla extract 1/4
teaspoon of salt 1/2 — 3/4 cup
of strawberry jam
1) 2 1/2 cups
of almond flour / almond meal 2) 2
teaspoons of baking powder 3) 1/2
teaspoon of ground cinnamon 4) 1/4
teaspoon of salt 5) 1 cup
of mashed bananas (around 2 medium - sized bananas) 6) 4 large eggs 7) 1/4 cup
of honey 8) 1/4 cup
of butter or
coconut oil (
melted) 9) 2
teaspoons of pure vanilla extract 10) 1/2 cup chopped walnuts 11) 1/2 cup
of chopped dark chocolate bits
2 - 3 medium ripe bananas 1/4 cup
melted coconut oil 2 Celestial Peppermint Lane tea (removed from tea bags) 1/4 cup
coconut sugar 1/4 cup pure maple syrup 1 chia / flax or flax meal egg (1 tablespoon
of flax and or flax / chia mixed with 3 tablespoons
of water & let to sit for 3 mins) 1
teaspoon pure peppermint extract 1.25 cups oat flour (you can make your own by blending in a food processor down to flour) 3/4 cup almond meal 1/2 cup unsweetened cacao powder 1
teaspoon baking powder 1/2
teaspoon baking soda 1/2
teaspoon salt 1/3 cup
of vegan, dark chocolate chips
For the grain - free carrot cake: 1) 2 eggs 2) 1 cup
of brown sugar 3) 3/4 cup
of coconut oil,
melted 4) 2 cups
of almond meal 5) 1
teaspoon of ground cinnamon 6) 1/2
teaspoon of salt 7) 1 cup
of freshly shredded carrots 8) 1 cup
of chopped walnuts
3 cups
of white flour 1 sachet
of dried yeast 1
teaspoon of sugar 1/3 cup
of melted coconut oil 1/4 cup
of coconut sugar 3/4 cup
of lukewarm unsweetened almond milk 1/2 cup
of lukewarm water 60gr
of Mia 100 % dark chocolate chopped into small pieces 1/2
teaspoon of cinnamon A pinch
of sea salt
1/2 cup
of plain gluten free flour — I have used Dove's farm 1/4 cup
of ground almond 2 tablespoons
of Natvia Natural Sweetener 1 tablespoon
of brown rice syrup 2 tablespoons
of coconut oil —
melted 2 tablespoons
of almond milk A pinch
of salt 1/2
teaspoon of baking powder A dash
of vanilla extract
3/4 cup organic pecans or walnuts 2 - 3 tablespoons organic nut butter
of choice (we like cashew butter) 1 tablespoon
melted organic
coconut oil 2 cups pitted organic Medjool dates 1/4 cup organic cacao powder (or carob powder — you may want to add a bit
of sweetener if using carob) 1
teaspoon organic vanilla extract 1
teaspoon organic cinnamon pinch
of salt 1/3 cup organic shredded
coconut (optional)
If you want to add a bit
of a carob glaze to decorate the bars, place homemade carob chips and 1
teaspoon of coconut oil in a double boiler or over very low heat until
melted.
1/3 cup honey 1/2 cup
melted coconut oil 3 eggs 1/2
teaspoon almond extract 1 cup almond flour 1/2 cup dark cocoa powder 1/4
teaspoon baking soda pinch
of salt 1 ounce unsweetened chocolate, chopped 2 tbsp cocoa nibs 1/3 cup chopped hazelnuts