Not exact matches
Ant Hill Cake Dough Crumbles 2 cups quinoa flakes 1 cup any gluten free flour
of choice — quinoa, millet, amaranth 1/2 cup
coconut flour 1 1/2 cups pecans or walnuts seeds
of 1 vanilla bean 1/4 cup honey 1/2 cup
coconut oil pinch
of sea salt 4
tablespoons poppy seeds, plus
more for sprinkling
I have now added
more dates as said here and also 4
tablespoons of coconut oil but they are still just rubble, there is no way they will stick at all.
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
Unrefined
coconut oil does lend a distinct
coconut flavor to your baked goods if you use
more than a few
tablespoons, so if that doesn't vibe with the flavors
of your dessert, try using refined
coconut oil (disclaimer: the refining process removes some
of the nutrients found in
coconut oil).
1 clove garlic, peeled 1 medium jalapeno (or serrano) chile, deseeded and chopped 1/2 teaspoon fine grain sea salt, plus
more to taste 1
tablespoons sunflower
oil 1 small bunch
of scallions, thinly sliced (~ 8 scallions) 1/2 cup finely chopped cilantro 1 14 - ounce can
of coconut milk (full fat) 3
tablespoons freshly squeezed lemon juice, plus
more to taste
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.
3 / 4C Light spelt flour (or other flour
of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking powder 1 / 2C
Coconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very
Coconut sugar (I like to use
coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very
coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are
more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T
Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thi
Oil (I used rapeseed, but any neutral
oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thi
oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra
tablespoons of milk if your tahini is very thick.
You need
more like 1 to 2
tablespoons of the
coconut oil instead
of just 1 teaspoon.
2 teaspoons
coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconu
coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans
coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconu
coconut milk (not lite, regular full fat glory), plus
more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6
tablespoons white granulated sugar or cane sugar pinch
of salt 1/4 teaspoon vanilla bean paste For Garnish:
Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconu
Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or
coconutcoconut cream
Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms
of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz,
more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1
tablespoon chickpea flour (or gram flour — besan) 1/2
tablespoon curry powder (
of choice) 1 teaspoon turmeric powder 200 ml
coconut milk 2 teaspoons
coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish
Lemon Plum Salad Poppy seed dressing 3
tablespoons raw sesame tahini 1
tablespoon raw honey 1
tablespoon poppy seeds, or
more to taste Juice
of 1/2 lime 1 ripe lemon plum — pitted 4
tablespoons fresh
coconut water or purified water sea salt to taste 1
tablespoon macadamia nut
oil (optional)
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 had melted the
coconut oil, but I think I let it sit too long before I whisked, so I threw in about half a
tablespoon more, worried that the hard bits would stick to the side
of the bowl and not make it into the batter.
150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g
coconut oil, to be melted 40 g pure cocoa butter, to be melted 200 g fairtrade dark chocolate (70 % cocoa), melted in a bain - marie 100 ml GMO - free vegetable cream 100 g almond butter 1 - 2
tablespoons hazelnut butter 2 handfuls
of shelled hazelnuts,
more or less finely chopped
Then, add in about 2
tablespoons of coconut oil and blend for 1 to 2
more minutes, or until you get a drippy consistency.
1 - 2
tablespoons olive
oil 1
tablespoon red curry paste (or
more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length
of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can
coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest
of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
Ingredients - 2
tablespoons coconut oil - 1 red bell pepper chopped - 4 cloves
of garlic, minced - 4 cups butternut squash peeled + cubed - 1 teaspoon spicy curry powder - 1 teaspoon smoked paprika - 1/2 teaspoon cumin - 1/2 teaspoon cinnamon - 1/2 teaspoon cayenne pepper - 1 (14 ounce) can
coconut milk - 2 cups veggie broth - salt and pepper to taste - 4 ounces goat cheese softened +
more for topping - roughly chopped cilantro for topping - pomegranate seeds for topping
Step # 3: Place all ingredients into a bowl and stir together, if you notice that it is too crumbly, than try adding in another
tablespoon of coconut oil and possibly
more water.
I used a
coconut / sunflower
oil mix (called Sun Coco organic
oil) and added 3
tablespoons of pure maple sugar to give them a little
more sweetness and add stickiness to the batter.
I did add about a
tablespoon of coconut oil rather than
more honey and also added some dried cranberries for tartness.
If he can not have those either, I suggest adding another 1
Tablespoon of coconut oil and 1/2
Tablespoon more of ground flax to the recipe.
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
For the pizza dough: 1) 1 1/2 cup tapioca flour (or
more if dough is too sticky +
more for rolling dough) 2) 1/3 cup + 2 - 3
tablespoons of coconut flour, separated 3) 1 teaspoon salt 4) 1/2 cup olive
oil 5) 1/2 cup warm water 6) 1 large egg, whisked
1) 2 cups
of almond meal 2) 1/3 cup + 1
tablespoon of ground flaxseeds 3) 1 teaspoon
of whole flaxseeds +
more for garnish 4) 1/2 teaspoon
of salt 5) 2 teaspoons
of baking powder 6) 1/2 cup
of tapioca flour (or arrowroot powder) 7) 6
tablespoons of butter (or
coconut oil) 8) 4 eggs, whisked very well 9) 1 teaspoon
of apple cider vinegar 10) 1/2 cup
of unsweetened plain Greek yogurt (or
coconut cream)
If I were doing it, I'd use two
more tablespoons of maple syrup in place
of the stevia, two
more tablespoons of ground oats, and maybe another
tablespoon of coconut oil.
For the crust: 1) 1 cup
of almond meal 2) 1/2 cup
of tapioca flour / arrowroot flour 3) 2
tablespoons of coconut flour 4) 3
tablespoons of coconut oil, liquified 5) 2
tablespoons of milk 6) 1 egg, whisked 7) 1 teaspoon
of brown sugar +
more for sprinkling over prepared dough
1
tablespoon coconut oil 1 yellow onion 3 carrots 3 celery stalks 4 cloves garlic 1 1/2 teaspoon ground cumin 1/2 teaspoon ground ginger 1/2 teaspoon ground turmeric 2 teaspoon salt, plus
more to taste 1 cup red lentils 1/2 cup dry quinoa 5 cups water 26.5 oz box
of chopped tomatoes 2 cups chopped kale, tough stems removed
-- 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
If you prefer a
more oily, glossy spread that resembles store - bought peanut butter, add 1 teaspoon
of extra virgin
coconut oil or 1
tablespoon of regular peanut butter to the recipe to make it a little oilier in texture.
As noted, I tried using
more of the almond butter in place
of the
coconut oil in earlier versions and wasn't a fan, but just a
tablespoon should be fine.
1.8 lbs (800 g)
of duck magret (2 big duck breasts) 1.4 oz (40g)
of red curry paste 1.4 oz (40g)
of galangal 1 oz (30g)
of sugar (I used
coconut sugar for
more flavor) 2 cups (50 cl)
of water 1.7 cups (40 cl)
of coconut milk 18 sweet basil leaves 12 cherry tomatoes 10 lime kaffir leaves 1 small pineapple (Victoria type) 4
tablespoons of olive
oil 3
tablespoons of fish sauce (or nuoc - mâm) 1 teaspoon
of salt
(Side note: if while dipping the chocolate gets too thick, simply reheat over low on the stove to remelt the
coconut oil, or add up to 2
more tablespoons of maple syrup to thin out.)
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 large onion (about 2 cups), diced 1 1/4 cups pumpkin seeds 3/4 cups
of buckwheat flour 1/2 cup
of brown rice flour 1/2 cup
of almond flour 1/3 cup
of manchego cheese (optional) 1 teaspoon
of baking powder 1/2 teaspoon
of baking soda 1 teaspoon
of mustard powder 1/4 teaspoon
of salt 1 1/2 cups
of full - fat canned
coconut milk 1/4 cup
of grapeseed
oil or another vegetable
oil (plus a little
more for greasing + for cooking the onion) 2
tablespoons of dijon mustard (plus
more for serving + smearing) 2
tablespoons of worcestershire sauce 2 cups
of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed) 1/4 cup
of sunflower seeds (or
more pumpkin seeds if you prefer) for sprinkling on top
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
2 cups soaked cashews (soak for at least 2 hours to soften and activate the nuts) 1 - 2 teaspoons vanilla powder 1
tablespoon coconut oil 1 - 2
tablespoons rice malt syrup or maple syrup Flesh
of 2 fresh
coconuts 2 limes, juice + zest +1 extra for decoration (maybe
more if you're using conventional limes)
Dough 2
tablespoons (26g) filtered water, between 105 - 108 ˚F 1/2 heaping teaspoon (2g) active dry yeast 2 teaspoons (8g) cane sugar 1
tablespoon (11g) refined
coconut oil, melted (but not hot) 3
tablespoons (45g) spiced apple cider concentrate, warm (see notes above) 1 cup + 1
tablespoon (132g) light spelt flour, plus
more for kneading 1/8 teaspoon fine sea salt Pinch
of ground cinnamon
One large head
of organic cauliflower, washed and cut into bite - sized florets One pound or
more of small red potatoes, skin on — washed and quartered Spray
coconut or olive
oil Salt Olive
oil 1 inch piece
of fresh ginger, peeled and then grated 1
tablespoon of ground cumin 1/2 teaspoon
of ground turmeric powder 1/4 teaspoon or less
of ground cayenne 1/4 teaspoon
of salt 1/4 cup
of water Handful
of fresh cilantro leaves — washed and stems removed
* 2 ripe avocados, cut in half and pits removed * juice
of 1/2 lime * 1/2 teaspoon fine sea salt * 1/2 cup chopped cilantro * 1
tablespoon organic, extra virgin
coconut oil * 1 teaspoon black mustard seeds * 1/2 teaspoon fennel seeds * 1/2 teaspoon cumin seeds * 1/2 medium yellow onion, minced * 2 cloves garlic, minced * 1/2 teaspoon curry powder * 1
tablespoon minced jalapeno chile (or
more to taste) * 1 medium tomato, chopped
I also had to add
more than 3
tablespoons of coconut oil as the mixture refused to form.
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
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2
tablespoons tamari 1
tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1
tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice
of 1 lime, plus
more for serving handful each cilantro, basil and mint leaves 1
tablespoon sesame seeds
for the filling 2
tablespoons ghee,
coconut oil or grapeseed
oil, plus
more for brushing the rolls 1 shallot — minced 1 inch piece
of ginger — peeled and minced 5 green onions — sliced 1/2 red bell pepper — cubed 1 - 2 ear
of corn — kernels sliced off 1/2 small green cabbage — finely shredded 1/2 lime — juiced sea salt and freshly ground black pepper 2
tablespoons sesame seeds — optional
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
Filling 2 cups meat
of fresh young Thai
coconut 1 cup water
of fresh young Thai
coconut 3/4 cup
coconut oil — gently warmed in warm water or the dehydrator to soften 1/4 cup Irish moss — washed thoroughly and soaked in hot water for at least 10 minutes 1 cup each raw macadamia and raw cashew nuts — soaked for 2 - 4 hours 2
tablespoons freshly squeezed lemon juice 2
tablespoons nutritional yeast 1 - 2 teaspoons salt about 6
tablespoons purified water 1 cup
of chopped olives
of your favourite kind (may I suggest Cerignola olives that come with pits and taste velvety) 1 cup
of chopped sun - dried tomatoes (this time I made an exception and used tomatoes preserved in olive
oil instead
of the dry variety) 1 packed cup fresh basil leaves — or
more to taste fresh red and yellow tomatoes for garnishing — optionalIn a high speed blender, combine the
coconut meat, water and
oil with the Irish moss until very smooth.
Assembly 1/2 cup chopped almonds — preferably soaked and dehydrated 1
tablespoon (any) nut
oil sea salt 1 head
of Boston lettuce or another wrapper
of choice 1 cup meat
of fresh young Thai
coconut — sliced (can be omitted, just add
more avocado) 1 ripe avocado — peeled, pitted, and sliced 1 handful fresh basil and / or mint leaves 1 handful sunflower sprouts
Scone ingredients • 1/2 cup unsweetened almond milk • 1/2
tablespoon apple cider vinegar • 1/2 cup plus 2
tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1
tablespoon coconut sugar, plus
more for sprinkling on top • 2 teaspoons baking powder • pinch
of sea salt • zest
of 2 organic lemons, divided • 1/4 cup neutral
coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus
more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can
of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2
tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice
of 1 lemon
Avocado - Lentil sweet potato toast ingredients • 1 medium sweet potato • 1/2
tablespoon coconut oil — soft (if using the oven) • 1/3 cup cooked black or French lentils • 1 teaspoon olive
oil • 1/2 teaspoon balsamic vinegar, plus
more for drizzling • 1 small, ripe avocado • juice
of 1/2 small lemon • sea salt — to taste • freshly ground black pepper — to taste • nutritional yeast for garnish • mixed seeds for garnish
Coconut oil, for greasing the pan 10 slices whole grain sandwich bread (I used a seeded bread), preferably a little stale 5
tablespoons Bonne Maman Strawberry preserves 1 1/4 cups chopped fresh strawberries, plus
more for serving 5 eggs 1 1/2 cups unsweetened almond milk 2
tablespoons maple syrup, plus
more for serving 1/2 teaspoon vanilla extract or vanilla powder 1/4 teaspoon cinnamon Pinch
of salt
for the matcha lime mousse 3/4 cup (135g) white chocolate chips (I use these vegan ones) or chopped white chocolate 2 teaspoons vegan gelatin or 1 ounce (30g) dried Irish moss 1/2 cup (75g) raw cashews — soaked for 4 hours 3/4 cup unsweetened almond milk, preferably homemade zest
of 2 limes or lemons 1/2 cup freshly squeezed lime or lemon juice 1 1/2
tablespoons honey or maple syrup 1 teaspoon
coconut oil 2
tablespoons matcha powder, plus
more for dusting on top 2 strawberries — thinly sliced, optional