Add
melted oil of your choice (duck fat is my favorite though!)
Not exact matches
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
-3 cups vegetable glycerin soap (
melt - and - pour soap)-- you can either buy this in cubes or in bars -2 T coconut
oil,
melted -1 / 3 cup coffee grounds
of choice -1 vanilla bean, beans scraped from pod — rubbing alcohol — helps to prevent bubbles.
Pour over the
melted coconut
oil and the liquid sweeter
of your
choice.
Wet ingredients: 4 tbsp vegan butter,
melted — or you can use coconut
oil 150 ml plant - based milk
of choice, warmed 7g sachet
of yeast 3 tbsp coconut sugar — or you can use brown sugar Vegan ice cream to serve - we love Booja Booja
-2 cups Bubble Girl's gluten free flour mix (see recipe here) 3/4 cup beet sugar (or non-refined sugar
of choice) 2 chai tea bags (contents only - discard bags) 1 package quick rise yeast 1 teaspoon cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup warm water (110 ̊ -115 ̊) 6 tablespoons palm
oil shortening,
melted 1/4 cup applesauce, unsweetened 1 tablespoon vanilla
Step # 5: Brush the olive
oil /
melted coconut
oil / or
melted butter evenly over the tops
of the slices, then sprinkle with your seasonings
of choice.
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 warm water (105 ° -110 ° F) 2 teaspoons sugar 1 package (2 1/4 teaspoons) Red Star Active Dry Yeast 2 cups brown rice flour 1/2 cup potato starch (not potato flour) 1/2 cup tapioca starch / flour 1/2 cup sugar 1 tablespoon xanthan gum 1 teaspoon salt 3 tablespoons vegetable
oil or
melted butter 3 large eggs 1/2 cup warm milk or milk
of choice
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».
Heat milk
of your
choice,
oil, coconut cream and sweetener
of your
choice on low until
melted.
Melt the butter (or your
choice of high heat cooking
oil)-- saute the onions and the mushrooms in medium high.
Add in
melted coconut
oil, lemon juice, liquid sweetener
of choice and continue processing on high until a very smooth mixture forms.
The coconut
oil, the liquid sweetener
of choice and the cocoa powder come together to make what is essentially (slightly thick)
melted chocolate.
In a medium bowl combine
melted coconut
oil, coffee grounds and essential
oil of your
choice (for this recipe I used Orange essential
oil and also organic vanilla extract).
Mix coconut butter /
oil, syrup
of choice and soy milk in a bowl and heat in microwave to
melt the butter into the mixture.
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)
4 cups oats 1 cup pumpkin seeds 1/2 cup sunflower seeds 1 cup pistachios (shelled, unsalted) 1 cup walnuts 1 ripe banana, mashed 1/4 cup honey 1/4 cup coconut
oil,
melted 1 Tbsp cinnamon 1Tbsp ginger 1 tsp nutmeg 1tsp cloves 1 tsp allspice 1/4 tsp himalayan pink salt 1 cup dried cranberries 1 cup freeze dried plums (or red fruit
of choice) 2 cups coconut flakes
1 large cauliflower, chopped into medium florets 1 tbsp
oil of choice,
melted if solid salt and pepper, to taste
For the rolls: 280 g flour (2 1/3 cups)[I used 1/2 whole kamut flour and 1/2 all purpose flour] 1 package active dry yeast (7 g or 2 1/4 t) 30 g sugar (2 T) 205 ml vanilla or plain soy milk, room temperature (2/3 cup + 3 T) 25 g coconut
oil,
melted (2 T)[vegetable
oil of your
choice works well, too] 1/4 t salt
2 cups cashews, soaked (see note below) 1T lemon juice 1/2 cup drinking coconut milk (or nut milk
of choice) pinch himalayan pink salt 4 very ripe bananas, mashed (2 Tbsp pure maple syrup or rice syrup — OPTIONAL) 1/4 cup coconut
oil, gently
melted (see note below) 2 Tbsp cacao butter, gently
melted (see note below)
Wet Ingredients 2 eggs 100g coconut yoghurt 200 ml coconut or nut milk
of choice 3 Tbsp rice syrup, raw honey or pure maple syrup 4 Tbsp coconut
oil,
melted
1 cup cashew, soaked (see note below) 2 organic lemons, juiced (plus zest
of 1) 1/4 cup drinking coconut milk (or nut milk
of choice) 1/3 cup pure maple syrup, rice syrup or raw honey pinch himalayan pink salt 1/4 cup coconut
oil, gently
melted (see note below) 1 Tbsp cacao butter, gently
melted (see note below)
Add additional
melted coconut
oil or broth
of choice if necessary to make bean mixture smooth.
2 1/2 cups oats 1/2 teaspoon salt 1 cup apple puree (ripe banana puree would be good too) 3 tablespoons
melted coconut
oil 1 cup water + a splash more optional: sweetener
of choice, vanilla extract, cinnamon, dried fruit, nuts, chocolate chips
2 tablespoons coconut flour (I used Bob's Red Mill) 1 teaspoon cinnamon Pinch
of fine grain sea salt Pinch
of nutmeg 1/2 teaspoon baking powder 1 egg (o 2 flax eggs) 2 tablespoons milk
of your
choice (I used almond milk) 1 1/2 tablespoons maple syrup 1 tablespoon coconut
oil (or butter),
melted 1/2 teaspoon vanilla extract
Cake ingredients: 1/3 cup unsweetened almond or soy milk 1 teaspoon raw apple cider vinegar 2 tablespoons ground flax seed 1 1/4 cups gluten - free all purpose flour
of your
choice (that contains psyllium husk, xanthan gum or guar gum) 2 1/2 teaspoons baking powder 1 tablespoon ground ginger 1 teaspoon ground cinnamon pinch
of fine sea salt 1/4 cup
melted unrefined coconut
oil OR olive
oil 1/4 cup unsweetened applesauce 1/3 cup fancy molasses 1/4 cup maple OR coconut palm sugar 2 teaspoons vanilla extract or vanilla bean paste 1/2 cup vegan chocolate chunks
1 cup cashews, soaked (see note below) 1 cup (140g) boysenberries (or blackberries) 1 Tbsp coconut milk (or nut milk
of choice) 1 Tbsp pure rice syrup (can be substituted for pure maple syrup or raw honey, see note below) 3 Tbsp lemon juice pinch himalayan pink salt 1/4 cup coconut
oil, gently
melted (see note below) 1 Tbsp cacao butter, gently
melted (see note below)
Ingredients: • 1 pound pasta (
of your
choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive
oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp coconut
oil • 1 cup soft goat cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup
of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive
oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan
melt coconut
oil, add goat cheese and allow to
melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the
melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meal
Coconut cream is a thicker consistency) • 4 soaked pitted Medjool dates and 1 tbsp soaked liquid • 1 tbsp honey or maple syrup (sweetener
of your
choice) • 1/2 tsp cinnamon • 1/2 tsp vanilla extract • 1 tsp minced fresh ginger root • 1 1/2 tbsp
melted coconut
oil
• 1/2 cup (120 ml) vegetable
oil, canola
oil, or
melted coconut
oil • 1/4 cup (60 ml) orange juice (or your
choice of milk, my addition) • 2/3 cup (120g) semi-sweet chocolate chips *
-3 cups vegetable glycerin soap (
melt - and - pour soap)-- you can either buy this in cubes or in bars -2 T coconut
oil,
melted -1 / 3 cup coffee grounds
of choice -1 vanilla bean, beans scraped from pod — rubbing alcohol — helps to prevent bubbles.
3/4 cup coconut
oil 1/2 cup
of crunchy almond butter 1/4 cup cacao powder 1 tsp
of vanilla extract 1 tsp
of gelatin (optional) 1 tbsp
of coconut sugar (optional, use sweetener
of choice)
Melt everything over medium in a sauce pan, mix well and pour into silicone candy molds and freeze.
Add in the
melted coconut
oil, milk
of your
choice, eggs and maple syrup and mix until well combined.
In a medium bowl combine
melted coconut
oil, coffee grounds and essential
oil of your
choice (for this recipe I used Orange essential
oil and also organic vanilla extract).
(425 g) can (~ 1 3/4 cups) black beans, well rinsed and drained 2 large flax eggs (2 heaping Tbsp (~ 16 g) flaxseed meal + 6 Tbsp (90 ml) water) 3 Tbsp (45 g) coconut
oil,
melted (or sub other
oil of choice) 3/4 cup (72 g) cocoa powder (the higher quality the better) 1/4 tsp sea salt 1 tsp pure vanilla extract heaping 1/2 cup (105 g) organic cane sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture 1 1/2 tsp baking powder Optional toppings: crush walnuts, pecans or semisweet chocolate chips
Use 1:1:1 ratio
of cacao powder or cocoa powder,
melted coconut
oil, and sweetener
of your
choice (maple syrup, honey, agave nectar, coconut sugar, etc.).
1 cup baking soda 3/4 cup cornstarch 1/4 cup Epsom salt 1/2 cup lemon salt or citric acid 10 drops food coloring Essential
oil of your
choice 3 tblsp
of melted coconut
oil Molds * chocolate molds work best or these (I added just a little lemon extract for the extra lemon scent) Mix all -LSB-...]