* If vegan, substitute 6 tablespoons almost
melted coconut oil for the butter and 1 flax egg (1 tablespoon ground flax meal: 2.5 tablespoons water) for the egg.
Not exact matches
For his first year of life I breastfed him and made his baby food from scratch and added plenty of
melted coconut oil and
butter to his veggies.
But I decided to add
coconut oil to the
butter along with a bunch of orange zest and cardamom
for an exotic little nibble that
melts in your mouth.
You can substitute
melted butter or canola
oil for the
coconut oil — let me know how they turn out!
Place almond
butter and
coconut oil in a microwave - safe bowl and cook on high in the microwave
for about 30 seconds or until
oil is
melted.
5 tbsp
melted vegan
butter /
coconut oil (just
melt it by putting the
butter in a microwave - safe bowl and nuking it
for 30 seconds or until you can see that it's mostly
melted)
In a small bowl, mix peanut
butter and
coconut oil and place in microwave
for 30 seconds, or until
melted.
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&r
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&r
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».
1/2 cup
butter melted + extra
butter unmelted
for greasing (preferably grass - fed or you could sub with
coconut oil but it's way better with
butter)
Just swap the
melted butter out for melted coconut oil, and the Nutella out for a vegan nut butter — I suggest Justin's Chocolate Hazelnut Butter or Peanut Butter & Co.'s Dark Chocolate D
butter out
for melted coconut oil, and the Nutella out
for a vegan nut
butter — I suggest Justin's Chocolate Hazelnut Butter or Peanut Butter & Co.'s Dark Chocolate D
butter — I suggest Justin's Chocolate Hazelnut
Butter or Peanut Butter & Co.'s Dark Chocolate D
Butter or Peanut
Butter & Co.'s Dark Chocolate D
Butter & Co.'s Dark Chocolate Dreams!
I do know that the
melting point
for coconut oil is lower than
butter...
I
melted chocolate chips (a heaping 1/2 cup scoop; cut the sugar to about 1/3 cup) with 1 tablespoon of
coconut oil (also all I had) and 1 tablespoon of
butter for the cake.
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
Microwave peanut
butter and
coconut oil for about 45 seconds and stir until peanut
butter has
melted
In a large skillet over medium - low heat,
melt the
butter and the
coconut oil together
for about 2 minutes.
Combine the
coconut palm sugar,
melted clarified
butter and
melted coconut oil in a large bowl and mix with a hand blender on medium speed
for 2 minutes.
*
For cakey cookies use softened clarified
butter and
coconut oil instead of
melted.
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
I substituted
melted butter for the
coconut oil, eliminated lemon zest / juice and added one egg.
Fab flavour combos, orange white choc and cranberry always go great together — I also used raw honey in place of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As
for those of you who wanted to know about the white choc chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy — simply combine pure raw cacao
butter (gently
melted) with a pinch of celtic salt, a little extract of vanilla and some raw cashew
butter, then freeze in a suitable container before breaking into chunks!!!!! yummy You can make dark chocolate chips even easier by
melting pure
coconut oil and stirring in a little vanilla, honey and raw cacao powder before freezing!!!
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
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
chia seeds or flaxseed meal combined with 2.5 tbsp water; mix and let set
for 5 minutes to activate — 1/3 cup
coconut oil,
melted — 1/3 cup almond
butter — 3 TBS.
Ingredients
for the batter: 1/2 cup soaked cashews (soak in water
for a couple of hours) Juice of 1 lemon 1/8 cup
melted coconut oil 1/4 cup
coconut milk 1/8 cup maple syrup 1tbsp peanut
butter 2tbsp powdered peanut
butter 4 tbsp peanut flour 1 scant scoop pea protein powder pinch sea salt 15g dried strawberries (chopped) 15g sugar free choc chips 10 drops vanilla flav drops (or vanilla extract) 5 drops toffee flav drops (optional)
And if you substitute
melted coconut oil for the usual
butter... well, you might suddenly have a lot of vegan friends asking about Pumpkin Chocolate Chunk Cookies.
When muffins are finished baking and have cooled
for about 5 minutes, dip tops of muffins in the
melted coconut oil (or
butter), and then in the cinnamon sugar mixture.
For ultra low - carb chocolate chunks, use 100 % cocoa, some
butter,
coconut oil, or cocoa
butter, and a non-aqueous sweetener like Truvia,
melted in a double - boiler setup.
Melt the
coconut oil and
butter and then mix everything together in a blender / food processor
for a few minutes to achieve a thick glossy paste that is easily spoon - able.
you can easily substitute the
coconut oil in this recipe
for another liquid
oil or
melted butter with no problem at all!
I know it will not be easy to swallow that I consider having recourse to refined SHEA
BUTTER but here are some reasons: 1) coconut oil is costly and my aim is not only to avoid using unethically sourced products, but also to reduce the cost of food; 2) coconut oil has a very low melting point, even lower than spreadable butter, and even in its solid state it is quite soft, so I am afraid this vegan butter will not be fit for making puff pastry; 3) for all I know, and I know little, so I am not completely sure of this, coconut oil has a better nutrient profile than shea butter and is less harmful (one may infer it from the resemblance between shea butter and palm
BUTTER but here are some reasons: 1)
coconut oil is costly and my aim is not only to avoid using unethically sourced products, but also to reduce the cost of food; 2)
coconut oil has a very low
melting point, even lower than spreadable
butter, and even in its solid state it is quite soft, so I am afraid this vegan butter will not be fit for making puff pastry; 3) for all I know, and I know little, so I am not completely sure of this, coconut oil has a better nutrient profile than shea butter and is less harmful (one may infer it from the resemblance between shea butter and palm
butter, and even in its solid state it is quite soft, so I am afraid this vegan
butter will not be fit for making puff pastry; 3) for all I know, and I know little, so I am not completely sure of this, coconut oil has a better nutrient profile than shea butter and is less harmful (one may infer it from the resemblance between shea butter and palm
butter will not be fit
for making puff pastry; 3)
for all I know, and I know little, so I am not completely sure of this,
coconut oil has a better nutrient profile than shea
butter and is less harmful (one may infer it from the resemblance between shea butter and palm
butter and is less harmful (one may infer it from the resemblance between shea
butter and palm
butter and palm
oil).
In the meantime, prepare any garnishes
for topping (i.e.
melted vegan
butter or
coconut oil, sea salt, minced garlic, or cilantro).
1/2 cup (2.75 ounces / 80 grams) sweet rice flour (mochiko) 1/2 cup (2.5 ounces / 70 grams) buckwheat flour 1/2 cup (1.75 ounces / 50 grams) old - fashioned rolled oats, plus an extra handful
for the tops 1/2 cup (1.5 ounces / 40 grams) quick (baby) oats 1 teaspoon baking soda 1/2 teaspoon fine sea salt (or 1/4 teaspoon if your almond
butter is salted) 1 cup (8 ounces / 225 grams) smooth, unsalted almond
butter 3/4 cup plus 2 tablespoons (8.5 ounces / 240 grams) maple syrup 6 tablespoons (2.5 ounces / 70 grams)
melted but cool
coconut oil 1 teaspoon vanilla extract 1 1/2 cups (8 ounces / 225 grams) coarsely chopped bittersweet chocolate (preferably 65 - 70 % cacao mass), plus some extra chunks
for the tops flaky salt such as Maldon,
for the tops (optional)
For the white chocolate shards,
melt the cacao
butter, rice malt syrup and
coconut oil in a small saucepan or in a double - boiler.
I think
melted butter or olive
oil would work, but
coconut oil would be my top preference (
for nutritional value and flavor).
Preheat oven to 400 degrees F. I put the amount of
coconut oil or
butter needed in a glass measuring cup and throw it in the oven while it preheats — keep checking it and once it is
melted use most
for the recipe and use a little to grease your muffin tin or inserts.
Coconut flour egg, bacon & cheese muffins Popcorn (popped in coconut oil and topped with melted butter)-- we make popcorn for the movie theater, too Coconut flour blueberry muffins Grass - fed cheese Homemade corn tortilla chips Soaked and dried nuts Homemade sprouted flour crackers Whole, raw milk (in a sippy cup; sometimes I even bring two)-- it's impossible to get ANY kind of milk on most airplanes these days; many airlines only have non-dairy creamer available Scrambled eggs — I put them in a Thermos container Bananas, oranges, apples, grapes — organic if possible Homemade shortbread cookies — it's a great idea to pack a few cookies for those extra-tough times while traveling Raisins — organic if possible Grass - fed whole milk yogurt mixed with a little fruit - sweetened jam or honey — I put it in a Thermos Homemade soaked granola -L
Coconut flour egg, bacon & cheese muffins Popcorn (popped in
coconut oil and topped with melted butter)-- we make popcorn for the movie theater, too Coconut flour blueberry muffins Grass - fed cheese Homemade corn tortilla chips Soaked and dried nuts Homemade sprouted flour crackers Whole, raw milk (in a sippy cup; sometimes I even bring two)-- it's impossible to get ANY kind of milk on most airplanes these days; many airlines only have non-dairy creamer available Scrambled eggs — I put them in a Thermos container Bananas, oranges, apples, grapes — organic if possible Homemade shortbread cookies — it's a great idea to pack a few cookies for those extra-tough times while traveling Raisins — organic if possible Grass - fed whole milk yogurt mixed with a little fruit - sweetened jam or honey — I put it in a Thermos Homemade soaked granola -L
coconut oil and topped with
melted butter)-- we make popcorn
for the movie theater, too
Coconut flour blueberry muffins Grass - fed cheese Homemade corn tortilla chips Soaked and dried nuts Homemade sprouted flour crackers Whole, raw milk (in a sippy cup; sometimes I even bring two)-- it's impossible to get ANY kind of milk on most airplanes these days; many airlines only have non-dairy creamer available Scrambled eggs — I put them in a Thermos container Bananas, oranges, apples, grapes — organic if possible Homemade shortbread cookies — it's a great idea to pack a few cookies for those extra-tough times while traveling Raisins — organic if possible Grass - fed whole milk yogurt mixed with a little fruit - sweetened jam or honey — I put it in a Thermos Homemade soaked granola -L
Coconut flour blueberry muffins Grass - fed cheese Homemade corn tortilla chips Soaked and dried nuts Homemade sprouted flour crackers Whole, raw milk (in a sippy cup; sometimes I even bring two)-- it's impossible to get ANY kind of milk on most airplanes these days; many airlines only have non-dairy creamer available Scrambled eggs — I put them in a Thermos container Bananas, oranges, apples, grapes — organic if possible Homemade shortbread cookies — it's a great idea to pack a few cookies
for those extra-tough times while traveling Raisins — organic if possible Grass - fed whole milk yogurt mixed with a little fruit - sweetened jam or honey — I put it in a Thermos Homemade soaked granola -LSB-...]
I also swapped the
coconut oil for melted grass fed
butter.
Plus,
coconut oil has a similar
melt point to
butter making it ideal
for baking and cooking.
Could I substitute the
coconut oil for melted butter or ghee to give that yellow look?
Jacki's (and now Melody's) Rich Sourdough Pancakes: 3 large farm fresh eggs 1 cup whole raw milk 2 cups of sourdough starter (can be straight from the fridge, does not have to be recently activated... this is how I almost always make it) 1 3/4 cup all purpose flour (makes a lighter pancake, but I've made it before with spelt flour, which was also pretty tasty, but heavier than most people like pancakes) 1 tsp aluminum free baking soda 2 tsp baking powder 1 1/2 tsp pink himalayan salt (you can use sea salt) 1/4 c. granulated sugar (rapadura, sucanat, whatever floats your boat) 1/4 c. raw
butter,
melted (I've used organic salted
butter before, works fine) Also,
for more health benefits, I add about 2 - 3 Tbsp
melted coconut oil, which you can use instead of the
butter or just use both (I totally use both).
Melt 1/2 cup of
coconut oil with 1/2 cup almond
butter, stir in 1tsp vanilla and 2 tblsp agave (I usually taste at this point
for sweetness).
- Beat eggs in medium bowl - Add milk and starter, stir well - Sift together flour, baking soda and powder, salt and sugar and add to egg mixture, mixing well (I just dump it all in actually and then stir like a crazy lady
for a few seconds, haha)- Stir in
melted butter /
coconut oil.
Coconut flour egg, bacon & cheese muffins Popcorn (popped in coconut oil and topped with melted butter)-- we make popcorn for the movie -L
Coconut flour egg, bacon & cheese muffins Popcorn (popped in
coconut oil and topped with melted butter)-- we make popcorn for the movie -L
coconut oil and topped with
melted butter)-- we make popcorn
for the movie -LSB-...]
4 TBS organic
butter or
coconut oil 2 oz unsweetened baking chocolate 5 TBS heavy cream or
coconut milk 1/2 cup powdered * erythritol (or Confectioners Swerve) 2 tsp stevia glycerite NOTE: OR
melt a ChocoPerfection Bar
for an easy chocolate coating
milk with orange juice
for a milder wheat flavor) 1/3 cup
melted butter or
oil (canola, grapeseed,
coconut) 1 tsp.
LINZER SCHNITTEN COOKIES 2 Large Eggs 1 1/2 cups Powdered Honey 3/4 cup
Coconut Oil or Unsalted
Butter,
melted 3 2/3 cups Spelt Flour plus more
for rolling out 1/2 teaspoon Pink Salt 1 teaspoon Baking Powder 2 teaspoons Cinnamon 1 teaspoon Cloves 1 teaspoon Pure Vanilla Extract Zest and Juice of 1 Large Lemon Sugar Free Seedless Jam
Also, I combined
melted unsalted
butter and
coconut oil for my fat and emulsified them with the brown sugar and eggs.
Next
for the almond swirl,
melt the
coconut oil and mix with almond
butter and brown rice syrup.
Things I changed: - cut the sugar by about half, using mostly dark brown sugar
for the molasses kick - scratched the nutmeg and allspice but added about 1/3 extra of all of the other spices and also added nearly a tsp of ground cardamon - replaced the veggie
oil with
melted leaf lard - scratched the raisins - baked it on a deep sheet
for only ~ 20 minutes - just barely until firm to the touch - then cut that sheet into three layers - replaced the icing with my own 16 ounce cream cheese, 8 ounce
butter, ~ 6 ounce heavy cream, ~ 5 ounce honey, 1 tsp vanilla combo - toasted the
coconut before dressing the cake.
You can sub any other neutral
oil or
melted butter for the
coconut oil