And I use a good vanilla extract in place of the bean and a drop, and I mean a drop
of coconut extract in both the cake and the frosting... To die for.
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
Drain the figs, reserve about 1/3
of them, chop and combine the rest with the beans, dates, cocoa powder,
coconut oil, chia seeds, vanilla
extract and salt
in a food processor.
3/4 cup raw cashews 1/3 cup pumpkin seeds 6 medjool dates 1/4 cup
coconut 1 tbsp hemp seeds 1 tbsp
coconut oil 2 tsp moringa powder 1 tsp chia seeds 1/2 tsp vanilla
extract zest
of 1 large lemon juice
of half a lemon pinch
of salt extra shredded
coconut and lemon zest to roll balls
in
In the bowl
of a stand mixer (or a large bowl using a hand mixer) combine the butter (or solid
coconut oil),
coconut sugar (or brown sugar) and vanilla
extract.
Coconut oil is made from the extracted fat of the coconut meat, whereas this butter includes the fibrous shreds of the coconut meat, albeit in drie
Coconut oil is made from the
extracted fat
of the
coconut meat, whereas this butter includes the fibrous shreds of the coconut meat, albeit in drie
coconut meat, whereas this butter includes the fibrous shreds
of the
coconut meat, albeit in drie
coconut meat, albeit
in dried form.
Mix the
coconut oil, honey, eggs, vanilla
extract (optional), sprinkle
of sea salt all
in a large bowl.
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 complete
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 complete
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 complete
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
I had to make two adjustments to the recipe: I could not find creme de coco or
coconut extract here
in the UK, so I reduced a can
of coconut milk and sugar to 1 cup and used that instead
of the creme and the 1/4 c
of water, and it came out to the right consistency.
Also, I used Malibu rum
in place
of the simple syrup and
coconut extract, and that worked really well too.
In a blender I put one avocado, 2 cups
coconut water, 3 big dollops
of plain Greek yoghurt, one cup shredded
coconut, a handful
of cacao nibs and a couple drops
of peppermint
extract.
In the bowl
of a stand mixer fitted with a paddle attachment, combine the butter, sugar, golden syrup, baking soda, salt, and
coconut extract.
* To make the
coconut cream, place your can
of full - fat
coconut milk (
coconut extract has to be over 70 %)
in the fridge overnight.
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.
In a food processor, blend together the almond flour,
coconut flour, bananas, vanilla
extract and 2 tablespoons
of coconut oil until you have a firm and mixed dough.
Puddings: 1/2 c. full - fat
coconut milk or other milk
of your choice 1/4 c. fresh mint leaves 2 T. chia seeds 1/2 avocado, peeled 1/2 c. frozen spinach or 1 large handful fresh spinach 3 pitted medjool dates, soaked
in hot water for a few minutes if not still soft and then drained, or 2 1/2 T honey 1/4 t. vanilla
extract 1 T. + 1 t. cocoa powder
1 cup
of raw cashews, soaked overnight
in fresh, purified water 1/4 cup
coconut butter (not oil) or maple syrup 1/4 cup
of lemon juice 1 teaspoon
of coconut oil, melted 1 teaspoon
of vanilla
extract Pinch
of pink Himalayan salt Topping: Shredded
coconut flakes
Hypocholesterimic effects
of cold and hot
extracted virgin
coconut oil (VCO)
in comparison to commercial
coconut oil: Evidence from a male wistar albino rat model Food Science and Biotechnology December 2013, Volume 22, Issue 6, pp 1501 - 1508
cake 10 large egg whites, at room temperature 1 cup cake flour 1 1/4 cups caster sugar (I blend granulated sugar
in my food processor to get this amount) 1/4 teaspoon salt 1 teaspoon cream
of tartar 1 teaspoon vanilla
extract 2 cans cold (refrigerated overnight) full - fat
coconut milk
I've tried a few different brands and have noticed that those with a higher percentage
of coconut extract (listed
in the ingredients) make a better whipped cream.
1/3 cup almond flour 1 banana 1/8 cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2 tablespoons
coconut sugar) 1 teaspoon pure vanilla
extract coconut oil — use for frying
in skillet and instead
of butter to serve raw honey — instead
of syrup raw pecans — shelled
1/2 cup
of raw cashews soaked for at least 8 hours or overnight 1/2 cup
of tinned
coconut milk — make sure your refrigerate the can overnight
in the fridge and use only the thick part which should be on top 3 tablespoons
of maple syrup a dash
of vanilla
extract
What's
in it: For the french toast --- 1/2 large loaf
of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla
extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon
coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
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.
A simple mix
in a blender with
coconut milk, a bit
of espresso powder, sugar and vanilla
extract and your ice cream is ready to go into your ice cream machine.
When those three ingredients are combined
in a food processor with some Grade B maple syrup, lemon juice, vanilla
extract, and a touch
of salt, the result is ultra-velvety,
coconut - scented magic.
I made this for a pot luck, cooked (1)
in a smaller, 6 ″ x 3.75 ″ x 2.75 ″ loaf pan, and instead
of using dairy I used 2 refrigerated cans
of coconut cream, vanilla
extract, zest
of 2 lemons and lemon juice.
In fact, here's a list
of the ingredients from one popular brand: Water,
Coconut Oil, Starch, Modified Starch, Sea Salt, Vegan Flavour, Olive
Extract, Colour: B - Carotene Vegan flavours, Maltodextrin, Modified Starch E1450, Silicon Dioxide E551, Acetic Acid E260, Sugar, Arabic Gum, E414, Xanthan Gum E415.
Filling 1 cup fresh carrot juice 1/2 cup meat
of young Thai
coconut 1/2 cup Brazil nut milk OR any other nut or
coconut milk 1/2 cup raw agave syrup 1/2 cup
coconut butter 1/4 cup date paste 1/2 tablespoon vanilla
extract 1/2 tablespoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2 cup Irish moss — soaked
in hot water for at least 10 minutes
A squeeze
of natural orange
extract is used with organic
coconut sugar to deliver a luxurious bar that hides a sweet zestiness
in a dark heart.
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
125g unsalted butter — softened 75g
coconut sugar 1/2 tsp vanilla
extract 1 large egg100g wholewheat plain flour 75g plain flour 1/2 tsp bicarbonate
of soda 1/2 tsp ground cinnamon 1/4 tsp salt 3/4 cup cooked and cooled Quinoa (easier to measure
in cups) 50g sugar - free dark chocolate, roughly chopped
What's
in it: 1 15 - oz can
of pure pumpkin puree 2 tablespoons good quality maple syrup (less if you are watching sugar intake) 1 teaspoon vanilla
extract 1 teaspoon pumpkin pie spice 1/2 teaspoon cinnamon 2 cups non-fat greek yogurt (recommend plain but if you need extra sweetness vanilla would work) Toppings: Low fat granola, chia seeds, dried cranberries, chopped nuts, toasted
coconut
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla
extract 3 eggs 1/2 cup (120 ml) canned unsweetened
coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla
extract pinch
of salt Start by making the candied kumquats: stir water and sugar
in small saucepan over medium heat until sugar dissolves.
I made David Lebovitz» frangipane tart last night and had a couple ounces
of almond paste left over, so I'm using your rice pudding recipes as the framework for mine:
in the simmering pot, there's now brown jasmine rice, two bay leaves, a pinch
of ground cardamom, tangerine zest, Meyer lemon zest (they're
in season now, Deb,
in case you might want a reminder), three whole cloves, the almond paste (
in place
of the sugar and almond
extract), some unsweetened, shredded
coconut, and a big pinch
of salt.
Add the stevia, salt, vanilla
extract and the
coconut oil and whisk the aquafaba again until all
of the liquids are incorporated
in the aquafaba
but I only had frozen pineapple on hand today so I used that
in place
of strawberries and instead
of vanilla 1/4 tsp each
of rum and
coconut extracts to make pina colada flavor!
The title
of the study is: Hypocholesterimic effects
of cold and hot
extracted virgin
coconut oil (VCO)
in comparison to commercial
coconut oil: Evidence from a male wistar albino rat model
In a large mixing bowl or in the bowl of a stand mixer, combine the coconut milk, oil, sugar, extracts, and melted chocolate and mix on medium speed to combin
In a large mixing bowl or
in the bowl of a stand mixer, combine the coconut milk, oil, sugar, extracts, and melted chocolate and mix on medium speed to combin
in the bowl
of a stand mixer, combine the
coconut milk, oil, sugar,
extracts, and melted chocolate and mix on medium speed to combine.
[15] Hypocholesterimic effects
of cold and hot
extracted virgin
coconut oil (VCO)
in comparison to commercial
coconut oil: Evidence from a male wistar albino rat model: http://link.springer.com/article/10.1007%2Fs10068-013-0244-0
1 cup
of oat flour (just blend some oats
in a blender and then measure 1 cup) 1 cup
of ground almond 3 tablespoons
of raw cacao powder or cocoa powder 1/2 teaspoon
of baking powder a pinch
of sea salt 1/4 cup
of melted
coconut oil 5 tablespoons
of maple syrup or honey 1 tablespoon
of flaxseeds + 2 tablespoons
of water 1/2 teaspoon
of vanilla
extract or powder 80gr
of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine
in sainsbury's and they were accidentally vegan)
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!!!
In the bowl
of a stand mixer with the paddle attachment (or a large bowl using a hand mixer), add the solidified
coconut oil,
coconut sugar, molasses, vanilla
extract and almond milk.
Quick Chocolate Low Carb Dessert Muffin Prep time: 5 minutes Cook Time: 1 minute Serves 1 - 2 Ingredients: 1 egg 2 tablespoons ground golden flax seed 2 tablespoon blanched almond flour or sunflower meal 1/2 teaspoon stevia
extract (low carb option) or 2 tablespoons
coconut sugar 2 tablespoons cocoa 1/3 teaspoon baking soda pinch
of sea salt 2 tablespoons melted
coconut oil (I used Skinny Fat) Directions: Mix all the ingredients together
in a bowl then move to two mugs or ramekins.
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)
Coconut is (
in moderation), but as soon as you
extract the oil and leave behind all
of the goodness, it can become a threat to your arteries, increase your risk for diabetes, and even acne!
Combine the freshly brewed coffee, and
coconut milk
in a small pot, and add the rinsed quinoa, the chopped date if using, a dash
of vanilla
extract, and optionally a dash
of coconut extract.
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.
2 - 3 medium ripe bananas 1/4 cup melted
coconut oil 2 Celestial Peppermint Lane tea (removed from tea bags) 1/4 cup
coconut sugar 1/4 cup pure maple syrup 1 chia / flax or flax meal egg (1 tablespoon
of flax and or flax / chia mixed with 3 tablespoons
of water & let to sit for 3 mins) 1 teaspoon pure peppermint
extract 1.25 cups oat flour (you can make your own by blending
in a food processor down to flour) 3/4 cup almond meal 1/2 cup unsweetened cacao powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup
of vegan, dark chocolate chips
Filling: 10 oz / 300 g cooked kabocha squash 10 oz / 300 g plain Greek yogurt (2 small containers
of a commercial product sold
in the US) 2 eggs 4 Tbsp
coconut sugar (or other natural sugar) 1/2 tsp vanilla
extract 1/2 tsp cinnamon 1/4 tsp nutmeg