Sentences with phrase «not regular coconut oil»

Not exact matches

Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled

No additions or substitutions are needed, although when I don't have coconut oil, I've used regular canola oil and butter and both have worked fine.

The coconut oil wasn't completely solid, but it wasn't liquid either... it made a perfect cookie dough (texture so close to a regular chocolate chip cookie dough).

The first steps in making this version are pretty much the same as when making regular coconut butter, except this time, we're not only adding unsweetened shredded coconut to the bowl of our food processor, we're also adding coconut oil and a little bit of salt.

99 % of the foods and ingredients I use on a regular basis, he can't have... almonds, cashews, avocados, tomatoes, cacao, coconut oil, apple cider vinegar, bananas, walnuts, just to name a few.

I don't use whipped coconut oil, although that sounds like a good idea for faces, just regular stuff right out of the jar.

1/4 cup coconut oil 2 tablespoon raw coconut butter (optional, use regular coconut oil if not available) 3 tablespoon raw honey, one that becomes solid at room temperature (use agave or maple syrup if vegan) juice of 1/2 lemon

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 coconucoconut 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 coconucoconut 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 coconuCoconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconutcoconut cream

And for all of you asking about the oil and milk, I used regular milk because I didn't have buttermilk and I used coconut oil instead.

:) For a less coconutty version, use regular Greek yogurt and refined coconut oil, which doesn't have any coconut flavor.

I did nt have any coconut oil so I had to use regular vegetable oil and they still turned out great!

I usually try to use the coconut oil slightly softened, but not totally melted... kind of like room temp butter when I make regular chocolate chip cookies.

For The Oat Crust: 1 1/4 Cups Whole Wheat Pastry Flour 1 1/4 Cup Regular Oats 1/2 Teaspoon Baking Soda 1/2 Teaspoon Salt 1 Teaspoon Ground Cinnamon 1 Cup Light Brown Sugar 3/4 Cup Organic Coconut oIl 1 Teaspoon Vanilla Extract Filling: 1/2 Cup Light Brown Sugar 1 Teaspoon Ground Cinnamon 1/2 Teaspoon Ground Nutmeg 1/4 Teaspoon Salt 1 Egg 1 Egg Yolk 1/2 Teaspoon Vanilla Extract 1 1/4 Cup Canned Pumpkin (NOT Pumpkin Pie Filling) 1/3 Cup Evaporated Milk

I added oats, as oats are super versatile, work great as a regular flour replacer and taste delicious, along with some coconut oil and chocolate chips (don't skimp out on the chocolate chips, they are a must).

I did not have coconut oil, so I used regular evoo.

There is a double dose of coconut with sweetened flaked coconut and coconut oil (though you could use regular butter if you do not have coconut oil).

Regular coconut oil might give them a hint of coconut flavor but refined wouldn't.

Chocolate Cake 2 1/2 cup White Spelt Flour 1 3/4 cups Coconut Sugar 1/3 cup Dark Cocoa Powder (or regular if you don't love dark chocolate) 1 teaspoon Baking Powder 1 teaspoon Baking Soda 1 teaspoon Sea Salt 1 3/4 cup Cold Water 2 1/2 teaspoons Pure Vanilla Extract 1 teaspoon Natural Butter Extract 2/3 cup Neutral Oil 2 Tablespoons Distilled White Vinegar or Apple Cider Vinegar

It's much cheaper than other brands but is pure coconut oil and has all the benefits, (i read a blog from someone who investigated this over other more expensive oils) just «over» refined so it's lost it's taste, so it's good for regular cooking where you don't want it to be coconutty or if you don't want to use the expensive tasty oil and «waste» it.

I tried this recipe this morning with a couple of alterations of coconut oil instead of grape seed oil (as I did not have grape seed oil) regular salt, (no celtic salt here in New Zealand, and I used molasses again, I have not found yakon syrup here in New Zealand.

I subbed coconut oil, regular rice flour and semi sweet chips as I didn't have the dark ones and it turned out amazing!

I sadly don't have any coconut oil, so maybe regular oil or applesauce will have to work for the time being.

Before putting it in the oven, you'll need to coat the squash with a very thin sheen of ghee or coconut oil — many restrictive diets don't allow for regular butter or vegetable oil, so check with all relevant parties before cooking the squash.

If you can't get refined coconut oil (or even regular but I hate the taste of coconut anyway), what other oil can you use and will you get the same results?

Do nt expect the dough to be as dense as cookie dough, and the cookies will not get hard like regular cookies, it's more like muffin tops:) I just cut back a little on the coconut oil to lessen the moisture, and the honey because of all the sugar it contains and baked them 1 - 2 min longer.

* Note: If you don't have a silicon loaf pan, a regular bread pan will do, however, I recommend combining the ingredients in a bowl rather than the bread pan, and coating the pan with some coconut oil or lining with parchment paper (which makes for easy lifting of the bread) before pouring in the dough.

I just tried a version with lavender leaves (not the buds - too strong), regular coconut oil, and coconut sugar (drop the total amount to 1/3 cup - omit vanilla).

I didn't have coconut oil and just used regular olive oil in its place, however, I also added a splash of orange flower water to it as well.

I used regular old unrefined coconut oil and they turned out great, I didn't find that they tasted coconutty at all.

I snazzed mine up with some orange olive oil (love that stuff), but if you don't have that, then I'd say the regular would no doubt be just as good, with the cinnamon and the coconut and the vanilla.

(Tip: use Carrington Farms liquid coconut oil if you don't want to fuss with heating up your regular coconut oil!)

Learning that we could not use regular butt paste with cloth diapers, we purchased organic balms and coconut oil.

«While the GM soybean oil may have fewer negative metabolic consequences than regular soybean oil, it may not necessarily be as healthy as olive oil, as has been assumed by its fatty acid composition, and it is certainly less healthy than coconut oil which is primarily saturated fat,» Sladek said.

I use regular coconut oil, and Expeller pressed that does not have a taste to it, and can take higher heat in your oven.

Unlike many other oils, coconut oil is a solid at room temperature (except fractionated coconut oil, which is a liquid at room temp but doesn't have all the benefits of regular coconut oil) so it may solidify on you.

The quick takeaway here is to enjoy saturated - fat - rich coconut oil on a regular basis and not to be afraid of introducing a small amount of animal fats into your diet.

You want something that won't have an intense smell, stays liquid at room temperature (so regular coconut oil won't work) and moisturizes well.

1 1/4 cup raw walnuts (or any kind of nuts or seeds, my favorites are walnuts and pecans) 1 cup almond flour (or any nut / seed flour) 10 medjool dates (pitted) 1/2 cup raw cacao powder (or regular cocoa powder) 1 teaspoon vanilla extract (gluten - free variety) 1 - 2 Tablespoon raw coconut oil, melted (but not hot)

Including coconut oil in our regular diet was one of many changes I've made in our family's nutrition over the past two years, so my claim is certainly not backed by empirical data... but the coconut oil surely isn't hurting!

I've been supplementing with coconut oil and haven't had any caffeine for 30 days, along with my regular ancestral / paleo diet and the occasional alcoholic beverage.

I'm far from a chemist, but I believe it is more stable than regular coconut oil, won't become rancid, and is used in cosmetics.

I also prefer using coconut flour and shreds versus the oil for more of a «whole foods» approach, since coconut oil has been stripped of all the coconut's fiber vitamins, and minerals which coconut fiber actually contains Coconut flour is not stripped of beneficial fiber like refined, regular flour is, and it's a lot lower in fat than coconut oil and much richer in fiber than all grains per scoconut flour and shreds versus the oil for more of a «whole foods» approach, since coconut oil has been stripped of all the coconut's fiber vitamins, and minerals which coconut fiber actually contains Coconut flour is not stripped of beneficial fiber like refined, regular flour is, and it's a lot lower in fat than coconut oil and much richer in fiber than all grains per scoconut oil has been stripped of all the coconut's fiber vitamins, and minerals which coconut fiber actually contains Coconut flour is not stripped of beneficial fiber like refined, regular flour is, and it's a lot lower in fat than coconut oil and much richer in fiber than all grains per scoconut's fiber vitamins, and minerals which coconut fiber actually contains Coconut flour is not stripped of beneficial fiber like refined, regular flour is, and it's a lot lower in fat than coconut oil and much richer in fiber than all grains per scoconut fiber actually contains Coconut flour is not stripped of beneficial fiber like refined, regular flour is, and it's a lot lower in fat than coconut oil and much richer in fiber than all grains per sCoconut flour is not stripped of beneficial fiber like refined, regular flour is, and it's a lot lower in fat than coconut oil and much richer in fiber than all grains per scoconut oil and much richer in fiber than all grains per serving.

Virgin coconut oil will have a strong coconut flavor, so if you don't want that, use regular organic, not virgin.

I do not have coconut oil but have olive oil or regular vegetable oil.

Place coconut oil, maple syrup, vanilla, pumpkin puree, salt, and cinnamon in a medium mixing bowl and use an immersion blender to blend the mixture into a smooth consistency (note: if you don't have an immersion blender, blend all the ingredients in a regular blender and then pour into a mixing bowl).

If you're feeding your dog hemp oil or other supplements, add the coconut oil to the rotation, but don't replace his regular oils or he may be missing important fatty acids.

Tea tree oil, coconut oil, alcohol and apple cider vinegar will all, more than likely, make the infection worse - I wouldn't use anything oily with an infection, alcohol will hurt like crazy and damage the ear canal, we sometimes use regular (not apple cider) vinegar as a preventative but it doesn't treat very well.