You may need to add a touch
more coconut extract and salt to taste but everything else should be good.
Not exact matches
Crust 1 cup almonds — soaked overnight 1/2 cup cashews — soaked for 4 hours 1/4 cup
coconut flakes 1/2 cup soft dates — pitted,
more if needed 1 teaspoon vanilla
extract pinch of sea salt
Pudding 4 1/2 cups macadamia nuts — preferably soaked and dehydrated 4 1/2 tablespoons
coconut butter 6 grams or about 3/4 cup Irish moss — soaked in hot water for 10 or
more minutes and drained 3/4 cup raw agave syrup or
more if you like sweeter 1 1/4 cup sliced banana 2 1/4 cups
coconut milk — see panna cotta recipe 3 teaspoons vanilla
extract 1 1/2 vanilla bean — seeds matcha powder — to taste
And finally, a little
coconut extract for even
more deliciousness.
Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the
coconut milk, sugar, oil, and vanilla
extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no
more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
Whipped
coconut cream (or any allergy - free whipped topping) is mixed with vanilla
extract, a little maple syrup and topped with banana slices and
more crunchy cookies.
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.
The older way of producing refined
coconut oil was through physical / mechanical refining (see Tropical Traditions Expeller Pressed Coconut Oil), but more modern methods may also use chemical solvents to extract all the oil from the copra for higher
coconut oil was through physical / mechanical refining (see Tropical Traditions Expeller Pressed
Coconut Oil), but more modern methods may also use chemical solvents to extract all the oil from the copra for higher
Coconut Oil), but
more modern methods may also use chemical solvents to
extract all the oil from the copra for higher yields.
I blend half banana and half pineapple with a dash of bourbon vanilla
extract and a large pinch of sea salt and sprinkle it with shredded dried
coconut more diced pineapple and organic stevia!!!
Ingredients: 3/4 cup all purpose flour 1/2 cup
coconut flour 1 1/2 tablespoons light brown sugar 2 1/2 teaspoons baking powder 1 teaspoon salt 1 egg, lightly beaten 1 1/2 cups milk 2 tablespoons unsalted butter, melted and cooled (plus
more for the skillet) 1 teaspoon vanilla
extract 1 cup fresh or frozen blueberries ** 1/3 cup unsweetened and toasted
coconut flakes
I was pretty generous with the salt in this batch: I added some salt to the dry oatmeal mixture, then I added
more salt to the liquid mix of
coconut oil, honey, brown sugar, butter, and vanilla
extract.
To read
more about the show and some of the challenges click on this link: Food Network Blog Let's start baking... Toasted
Coconut Key Lime Puffs Yields: 20 - 24 1.5 tbsp puffs For the Choux Ingredients: 1 cup water 1/2 cup unsalted butter 1 tsp sugar 1/2 tsp salt 1 cup all purpose flour, measured then sifted 1/2 tsp vanilla
extract 4 eggs Equipment for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper Directions: 1.
for cookies 1/4 cup oat flour, plus
more if needed 1/4 cup brown rice flour 1/2 cup quick oats 1/2 teaspoon baking soda 1/2 cup pumpkinseed butter (see below) 3 tablespoons
coconut oil — soft, at room temperature 1/3 cup plus 1 tablespoon maple syrup 1 teaspoon vanilla
extract 1/4 cup goji berries
3 cups all - purpose flour, plus
more for pan 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, melted and cooled 2 teaspoons pure vanilla
extract 2 cups sugar 3 large eggs 2 cups mashed ripe banana (about 3 large) 1 can (8 ounces) crushed pineapple, drained 1 cup chopped walnuts or pecans 1 cup unsweetened desiccated
coconut (locally at Jungle Jim's or Trader Joe's)
ADVERTISEMENTS ADVERTISEMENTS Ingredients 1/2 cup cup raw almonds 1/3 cup pitted medjool dates (about 6) 1 tablespoon cocoa powder 3/4 teaspoon vanilla
extract ⅛ teaspoon peppermint
extract 1 tablespoon
coconut... Read
More
Of course
coconut adds a different flavour and it might compete with the mint and give you a
coconut - mint flavour — if you don't like this combination as much, I would replace the mint
extract with vanilla
extract and have something that is
more of a
coconut patty!
3 Large Organic Eggs 2 Large Bananas 2/3 cup Canned
Coconut Milk 1/2 teaspoon Pink Sea Salt 1/2 teaspoons Baking Soda 1 teaspoon Stevia
Extract 1 teaspoon Vanilla
Extract 1 teaspoon Lime Zest 1 1/3 cup Gluten - Free Flour Blend 1/2 cup Unsweetened
Coconut Shreds, plus
more for sprinkling 2 Tablespoons Xylitol
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)
;) Pecan -
coconut bread pudding from a great book I should use
more often: The All - American Dessert Book 2 cups cubed French or Italian bread, including crust, lightly toasted in the oven — I used brioche 1/2 cup (50g) shredded sweetened
coconut 1/3 cup (37g) coarsely chopped pecans 2 large eggs scant 1/3 cup (55g) packed light brown sugar 2/3 cup (160 ml) whole milk 1/2 cup (120 ml) heavy cream 1/2 teaspoon vanilla
extract 1/4 cup (45g) dark chocolate chips heavy cream, to serve Preheat the oven to 180 °C / 350 °F.
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!!!
2 cups raw cashews, soaked in water overnight (about 290 grams) 1/2 cup full fat
coconut milk (120 ml) 2 tablespoons maple syrup 1 teaspoon vanilla
extract 1/4 teaspoon sea salt 3 tablespoon
coconut oil 1 tablespoon lemon juice (about 1/2 small lemon), plus
more to taste
3 cups all - purpose flour, plus
more for pans Non-dairy margarine for pans 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup vegetable oil 2 teaspoons pure vanilla
extract 2 cups sugar Egg replacer for three large eggs 3 cups mashed ripe banana (about 3 large bananas) 1 8 - ounce can crushed pineapple, drained 1 cup chopped walnuts or pecans 1 cup desiccated
coconut, unsweetened Frosting 8 - ounce tub Tofutti cream cheese, softened 1/2 cup Earth Balance or other non-dairy margarine, softened 1 teaspoon vanilla 1 pound confectioner's sugar
1 cup (90 grams) unsweetened shredded
coconut, lightly packed 3 tablespoons
coconut oil 2 tablespoons honey (or pure maple syrup) 1 teaspoon vanilla
extract Pinch of salt 12 (or
more) whole almonds 4 ounces (110 grams) semi-sweet chocolate, chopped
Also reduced the oil by 1 TBS (still for two batches, so I used 5 TBS alltogether), added some lemon
extract as well and 4 TBS of
coconut flour instead of arrowroot to make it SCD legal.I also increased the honey by 2 TBS (for 2 batches still) and added a tad
more almod flour to get the right consistency.
The bake temp / time is 375 for 20 minutes, and the ingredients are as follows: 1 c. applesauce 1/2 c. oat flour 1/3 c. cocoa powder 6 T.
coconut sugar 2 t. baking powder 1/2 t. baking soda 1/2 t. sea salt dash cinnamon 1/8 t. powdered stevia
extract (or 2
more T.
coconut sugar) 1 t. vanilla 1/4 c. chocolate chips or chopped dark chocolate
Raw Chocolate Chunk Cheesecake with Peanut Butter and
Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the
Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or
more bananas1 / 4 cup melted
coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the
coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla
extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the fridge.
FROSTING: 2 - 8 oz vegan, nondairy cream cheese, nonhydrogenated oil version preferred (Follow Your Heart brand is organic) 1 tsp vanilla 1/2 tsp almond
extract 1/2 cup powdered sugar or
more, to taste 1 cup unsweetened shredded
coconut
1 Tbsp
coconut butter (oil), melted 1/2 cup shaved cacao butter 1/4 cup shaved cacao paste 1/4 to 1/2 cup cacao powder (
more powder used, the darker the chocolate) 2 Tbsp maple syrup 3 Tbsp Rapidura (I used Succanat and it was too grainy even with grinding it) 2 drops Medicine Flower Black Cherry
extract 1/2 tsp vanilla
extract (or 2 drops Medicine Flower Vanilla
extract) 1/2 tsp sunflower lecithin 2 Tbsp sunflower seeds (soaked 2 hours and dehydrated) 1 Tbsp hemp seeds 1/8 cup raisins 1/4 cup dried cherries (optional) 2 Tbsp
coconut, shredded (optional) 1/4 cup combined almonds and walnuts, smashed (soaked overnight and dehydrated first) 1/8 tsp sea salt
Free from refined sugars, this pint contains bananas,
coconut milk, dates, dark chocolate, cocoa powder, coffee, vanilla
extract and
more.
I used
coconut palm sugar, it's low glycemic, natural, and safe for diadetics, I halve the maple syrup and add the
coconut palm sugar, add vanilla
extract, add 2 teaspoons
more of cinnamon.
-- In case you'd like
more information about the products I mention in this post: Vanilla Stevia — NuNaturals Nustevia Vanilla Alcohol Free Stevia Glass Bottle Liquid, 2 - Ounce, Pure Vanilla
Extract — Frontier Vanilla
Extract Fair Trade Certified, 4 - Ounce Bottle, Pumpkin Pie Spice — Frontier Pumpkin Pie Spice Salt - Free Blend, 1.92 - Ounce Bottle, Cinnamon — Simply Organic Cinnamon Ground Certified Organic, 2.45 - Ounce Container,
Coconut Butter — Artisana 100 % Organic Raw
Coconut Butter — 16 oz.
-- 60 g millet flour — 30 g oat flour — 50 g rolled oats, plus
more for topping — 50 g
coconut flower sugar (you can substitute with cane or Muscovado sugar)-- 1 teaspoon alkaline free baking powder — 1/2 teaspoon baking soda — 175 g apple (2 apples), peeled, cored and grated — 2 organic eggs — 50 g
coconut oil (you can substitute with butter)-- 2 tablespoons tahini (sesame cream)-- 1 vanilla bean, split and seeded (you can substitute with 1 teaspoon pure vanilla
extract)-- pinch of sea salt
1/4 cup unsalted butter at room temperature plus
more for pan 1/2 cup packed light brown sugar 1/2 cup granulated sugar 1 large egg 1 teaspoon vanilla
extract 1 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon fine sea salt 1-1/2 cups mix - ins (assorted chocolate chips, pretzels, nuts, crushed potato chips, dried fruit, shredded
coconut)
Makes 4 servings Ingredients 4 ounces bittersweet chocolate, chopped finely 1 teaspoon instant espresso powder 2 ripe Fresh California Avocado, seeded, peeled and diced 1/3 cup plus 2 tablespoons pure maple syrup 1/3 cup unsweetened
coconut milk 1/4 cup unsweetened cocoa powder 2 teaspoons of Kahlúa (optional) 1 teaspoon vanilla
extract 1/4 teaspoon sea salt, plus
more to taste Whipped cream, for topping Shaved bittersweet chocolate, for topping Directions
1/2 cup pecan nuts 1/4 cup cacao nibs 1/4 cup cashew nuts 1/2 cup desiccated
coconut 3 tbsp CHOC Chick Raw Cacao Powder 1 tsp vanilla bean
extract 2 - 3 tbsp agave, maple syrup or fruit syrup (add
more or less to taste)
Peanut butter whip 1 can full fat
coconut milk, refrigerated overnight 1/4 cup creamy peanut butter, or
more 1/2 tsp pure vanilla
extract 1 tbsp powdered cane sugar
Ingredients: 2 1/4 cup (s) all - purpose flour 1/2 cup (s) sugar, divided 2 tablespoon (s) sugar 1/4 teaspoon (s) salt 1 cup (s) unsalted butter 3 tablespoon (s)(add
more as needed) ice water 2 cup (s) heavy cream 1 cup (s) shredded
coconut 6 large egg yolks 1/2 teaspoon (s) lemon zest 1 teaspoon (s) pure vanilla
extract
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
1 can full - fat
coconut milk, refrigerated overnight 1 tbsp powdered sugar (or
more, if desired) 1/2 tsp pure vanilla
extract
ingredients FOR THE CAKE: 1 and 3/4 cups all - purpose flour 1 and 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2/3 cup vegetable oil (plus
more for greasing) 3/4 cup granulated sugar 1 cup
coconut milk (plus 2 tablespoons) 2 lemons (finely grated zest, plus 3 tablespoons of juice) 1 teaspoon vanilla
extract FOR THE COMPOTE: 1 cup blueberries 1 tablespoon lemon juice 1 tablespoon granulated sugar 3 tablespoons cold water (plus 1 and 1/2 teaspoons) 1 and 1/2 teaspoons cornstarch FOR THE TOPPING: 1 cup plain
coconut - milk yogurt 1 teaspoon vanilla
extract 2 and 1/2 teaspoons confectioners» sugar
Ingredients: 1/2 cup cocoa powder 1/3 cup Carrington Farms Ultra Premium Liquid
Coconut Oil 6 eggs 1 cup white sugar 1/2 teaspoon salt 1/2 teaspoon vanilla
extract 1/2 cup Carrington Farms
Coconut Flour, sifted 1 tablespoon semisweet chocolate chips, or
more to taste
Add the vanilla
extract, salt and
coconut milk and whip for few
more minutes on medium speed till combined.
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
Whisk together the
coconut milk,
coconut extract and confectioner's sugar until smooth, adding
more sugar as needed to thicken the glaze (or
more milk if you want to thin it out).
1/4 cup dried goji berries 1/2 cup raw cacao 5 Tbs hemp seeds 2 + Tbs
coconut oil 1 Tbs nut butter (I used almond butter) 2 Tbs raw honey 2 Tbs ground flax seeds 1/4 tsp sea salt 1/4 tsp vanilla
extract 1/2 tsp cinnamon 1/4 tsp cayenne pepper, or
more to taste 1/4 tsp maca (optional) 1.
1 1/2 cups raw cashews soaked for 1 hour 3/4 cup
coconut oil melted, refined or unrefined is fine — refined will taste
more coconutty 3/4 cup
coconut cream 1/2 cup + 2 tablespoons freshly squeezed lime juice 2 Tbsp freshly squeezed orange juice 1/2 cup + 2 Tbsp maple syrup or honey 2 tablespoons lime zest 1 1/2 teaspoons vanilla
extract 1 teaspoon tequila optional pinch of salt or
more to taste
1/4 cup chia seeds 1 cup non-dairy milk 1/2 teaspoon vanilla
extract 1 1/2 cups strawberries (fresh or frozen) 1/2 cup Hope Foods Dark Chocolate Hummus 1/4 cup full - fat
coconut milk, plus
more for topping * Fresh strawberries, for topping
Add in 1/2 tsp vanilla
extract and the regular or vanilla - flavored stevia, or maple syrup, to taste (depends on your
coconut milk brand) and whip it once
more with your hand mixer to combine it all together.
I think if I had lime
extract or
more lime juice, or even just
coconut milk instead of lime it might have been a bit better.
2 cups rolled oats 1/2 cup chopped walnuts, toasted 1/4 cup pepitas (hulled pumpkin seeds), toasted 1/4 cup hazelnuts, toasted 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground clove pinch of fine sea salt 1 egg 2 cups almond milk 1/4 cup pure maple syrup 1 teaspoon pure vanilla
extract 2 ripe pears, diced 1 tablespoon
coconut oil, melted, plus
more for greasing pan