Add flax egg to the bowl
of coconut oil and vanilla and whisk together.
There is even a buttery flavor that is going on actually from the combo
of coconut oil and vanilla combined.
Not exact matches
Chocolate Layer Cakes with Black Cherry
and Orange Chocolate layers 3 cups nut or
coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons
vanilla extract 2 tablespoons
coconut flakes 1/2 cup
coconut oil 1 cup sprouted pecan butter or almond butter 3/4 cup sweetener
of your choice (I used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)
Soak the dates in a bowl
of hot water for 20 minutes, then drain
and put them into a blender with the
coconut milk,
coconut oil, salt
and vanilla powder.
Panna Cotta (adapted from Living Raw Food) 4 cups
coconut milk (see below) 1/2 cup Irish moss — thoroughly rinsed
and soaked in hot water for at least 10 minutes 1 cup meat
of fresh young
coconut 1/2 cup raw agave syrup OR another sweetener
of choice seeds from 2
vanilla beans 1/2 cup
coconut oil
1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed
and soaked for an hour 2 soft dates — pitted
and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed
and drained well, or the same amount
of cooked black beans 1 small beet — peeled
and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons
coconut oil — melted 1 tablespoon chia seeds 1 teaspoon
vanilla extract pinch
of salt 1.
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
It's so delicious
and unbelievably moorish though, I can sit
and eat bowls
of this as I get through my day — the mix
of toasted almonds
and coconut chips with sweet raisins,
coconut oil and vanilla is just amazing.
They're so sweet
and full
of lovely flavour from the ground ginger to the nutmeg,
vanilla, apple puree,
coconut oil and maple.
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.
Apple Oatmeal 1 cup rolled oats 1 cup unfiltered
and unsweetened apple juice / cider (or milk
of choice or water) 1 1/2 cup water 2 tbsp almonds, finely chopped 1/2 tsp ground cinnamon 1/2 tsp freshly ground cardamom 1/4 tsp ground
vanilla 3 tbsp butter (or
coconut oil) 10 - 15 almonds, chopped a large pinch salt
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
I used
coconut oil instead
of vegan butter in the base, added an extra teaspoon
of vanilla and half a teaspoon
of chia seeds to the filling,
and chopped walnuts plus seeds to the topping.
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.
Next in a bowl combine the
coconut flour, salt,
coconut oil, maple syrup
and vanilla and mix well until you can form a ball
of dough with your hands.
For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water for at least 2
and up to 8 hours zest
and juice
of one large lemon pinch cinnamon, nutmeg, ginger, cloves,
and cardamom seeds
of one
vanilla bean 2 tablespoons plus 2 teaspoons
coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave
and coconut oil together until liquid
and uniform.
Combine the
coconut flour, 1 tbsp
of the
coconut oil, maple syrup,
coconut milk,
and vanilla bean in a food processor.
An easy way to prepare them is to cook overnight in the crock pot with a pinch
of salt
and then add
coconut oil and honey
and vanilla in the morning for a satisfying breakfast.
Appetizers Sundried Tomato Hummus from Robyn
of Add a Pinch Melon & Prosicutto Balls from Paula
of bell» alimento Bruschetta from Sheila
of Eat2gather Jalapeno Poppers from Ali
of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie
of Mom's Cooking Club Watermelon Feta Bites with Basil Olive
Oil from Sandy
of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie
of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl
of TidyMom Drinks Toasted
Coconut Milkshakes from Bev
of Bev Cooks Lemon Cream Soda from Angie
of Eclectic Recipes Peach Sorbet Bellini
and Spritzers from Shaina
of Food for My Family Non Alcoholic Berry Spritzer from Lisa
of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa
of Miss in the Kitchen Italian Basil Sparkling Lemonade from Marly
of Namely Marly Italian Sodas from Laura
of Real Mom Kitchen Cafe Mocha Punch from Amy
of She Wears Many Hats Salads Italian Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda
of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine
of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne
of Kokocooks Grilled Romaine Caesar Salad from Liz
of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato
and Mozzarella from Rachel
of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria
of Two Peas
and Their Pod Lentil
and Chickpea Layered Salad from Lisa
of With Style & Grace Entrees Chicken Cacciatore from Meagan
of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie
of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara
of Cookin» Canuck «Straw & Hay» Tagliatelle in Cream Sauce from Flavia
of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie
of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley
of Mountain Mama Cooks Smashed Chickpea
and Avocado Panini from Kathy
of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer
of A Spicy Perspective Crostata di Mango from Lora
of Cake Duchess Italian Ice from Kristen
of Dine & Dish Roasted Banana
and Nutella S'mores Bruschetta from Jenny
of Picky Palate Italian Cream Cake from Deborah
of Taste
and Tell Panna cotta from Leslie
of The hungry housewife Fortune Cookies from Shari
of Tickled Red Baby
Vanilla Bean Scones a la Starbucks from Tara
of Unsophisticook
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
coconut oil and a dash
of vanilla.
-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.
The crust is made by blending up Enjoy Life's
vanilla honey graham crunchy cookies
and mixing it with a little bit
of coconut oil.
I used
coconut oil instead
of butter
and added
vanilla extract
and chocolate chips to the recipe.
I packet
of stevia instead
of honey Almond
oil instead
of coconut oil Deleted vinegar Added dash
of cinnamon
and vanilla
Make the caramel: Add dates, almond butter, maple syrup,
vanilla, salt
and coconut oil to a food processor
and blend until smooth, this may take a minute or two depending on the power
of your machine.
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.
The
Vanilla Bean Cheesecake layer is made from a simple mixture
of Cashews, Refined
Coconut Oil (always use refined unless you want to impart a coconut - ty flavor to your desserts), Agave Nectar, Vanilla Bean Paste, Lemon Juice and So
Coconut Oil (always use refined unless you want to impart a
coconut - ty flavor to your desserts), Agave Nectar, Vanilla Bean Paste, Lemon Juice and So
coconut - ty flavor to your desserts), Agave Nectar,
Vanilla Bean Paste, Lemon Juice
and Soy Milk.
I subbed in palm shortening in place
of coconut oil,
and used
vanilla stevia.
Add egg, almond milk,
coconut oil, 1 tbsp honey, cinnamon,
vanilla extract
and 1/2
of the pecans.
Cake Over Steak • Quick Pumpkin
and Kale Risotto + Arancini Twigg Studios • Sausage Stuffing Baked in a Pumpkin Donuts, Dresses
and Dirt • Pumpkin Spice Latte Popsicles Cloudy Kitchen • Pumpkin Cake with
Vanilla German Buttercream Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus Eat Boutique • Pumpkin Scallion Dumplings A Little Saffron • Pumpkin Stuffed Shells Two Red Bowls • Pumpkin & Maple Caramel Baked French Toast Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts Wit & Vinegar • Pumpkin Butterscotch Banana Split Style Sweet CA • Pumpkin Creme Brulee Cake Nommable • Pumpkin Biscuits with Mushroom Thyme Gravy With Food + Love • Cinnamon Raisin Pumpkin Seed Bread Hortus • Creamy Roasted Squash Soup + Pumpkin Risotto Sevengrams • Vegan Pumpkin Pie Ice Cream Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail Mix & Dog Treats Grain Changer • Pumpkin Spice Baked Oatmeal Girl Versus Dough • Pumpkin Cranberry Flax Crisps Earthy Feast • Pumpkin Grits + Pumpkin Home Fries + a Fried Egg Harvest
and Honey • Truffled Pumpkin Papardelle Alfredo With Frizzled Sage Tasty Seasons • Pumpkin Chocolate Chip Cake Broma Bakery • Pumpkin Butter Pop Tarts Tending the Table • Roasted Pumpkin
and Barley Salad The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls Delicious Not Gorgeous • Waffles with Spiced Pumpkin Butter
and Brown Sugar Walnut Crumble Taste Love
and Nourish • Pumpkin Bread Pudding The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan) Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage The Monday Box • Pumpkin Mini Bundt Cakes Design Crush • Pumpkin Bourbon Hot Toddy The Road to Honey • Pumpkin Pie & Chocolate Layer Cake My Name is Yeh • Roasted Pumpkin with Yogurt
and Hazelnut Dukkah Give Recipe • Orange Chocolate Pumpkin Bread Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge Beard
and Bonnet • Marbled Pumpkin Muffins Eat Within Your Means • Vegan Pumpkin Blender Muffins Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine Lab Noon • Pasta Bake with Roasted Pumpkin
and Saffron Sauce, Pistachio
and Goat Cheese An Edible Mosaic • Pumpkin Spice Chia Seed Pudding Hey Modest Marce • Mascarpone Pumpkin Pie Inspired By the Seasons • Pumpkin Applesauce Smoothie CaliGirl Cooking • Pumpkin Praline Cinnamon Rolls with Spiked Cream Cheese Glaze Sally's Baking Addiction • Pumpkin Cream Cheese Bundt Cake Well
and Full • Spicy Chipotle Pumpkin Hummus Appeasing a Food Geek • Cheese Fondue Stuffed Roasted Pumpkin SweetPhi • Pumpkin Chili Biscuit Bake Warm
Vanilla Sugar • Buttermilk Pumpkin Doughnuts Mademoiselle Poirot • Cinnamon - Pumpkin Mousse on Honey Panna Cotta topped with Hazelnut Brittle Heart
of a Baker • Pumpkin Sticky Buns with
Vanilla Bean Frosting Flourishing Foodie • Massaman Curry with Pumpkin
and Chickpeas Ginger & Toasted Sesame • Pumpkin Jeon Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte Fix Feast Flair • Hokkaido Pumpkin + Sage Mac
and Gouda Will Frolic for Food • Pumpkin Kale Patties with
Coconut Cilantro Rice A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats Vermilion Red • Pumpkin Pie Souffle B. Britnell • Vegan Pumpkin Pie Displaced Housewife • Brown Butter Pumpkin Donuts Sweet Gula • Pumpkin Cake with Cream Cheese Frosting La Pêche Fraîche • Pumpkin
and Condensed Milk Cakes Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding Kale & Caramel • Goat Cheese & Sage - Stuffed Pumpkin Challah Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans Salted Plains • Easy Pumpkin Bread Liliahna • Chicken Legs with Pumpkin
and Tortellini TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche Vermilion Roots • Sweet Rice Dumplings with Pumpkin Celebrate Creativity • Pumpkin Mini Cheesecake Tarts Serendipity Bakes • Pumpkin Chocolate Cheesecake So Much Yum • Vegan Maple - Glazed Pumpkin Spice Doughnuts The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches Lisli • Pumpkin Pie Cake Cookie Dough
and Oven Mitt • Pumpkin Pie Dip Fig + Bleu • Pumpkin Granola The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce) Floating Kitchen • Chicken
and Pumpkin Chili The Wood
and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting Fork Vs Spoon • Pumpkin Streusel Muffins Lemon &
Vanilla • Pumpkin
and Coconut Caramel Flan Dunk & Crumble • Pumpkin Chocolate Icebox Cake Chicano Eats • Pumpkin Butter Pan de Muerto On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans Rough Measures • Cosy Pumpkin Spice Latte (Caffeine
and Dairy Free) Brewing Happiness • Pumpkin Ginger Breakfast Cookies A Butterful Mind • Pumpkin Cheesecake with
Vanilla Whipped Cream The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies Fork to Belly • Pumpkin Gnocchi The Little Epicurean • Chocolate Hazelnut Pumpkin Pie Bourbon
and Honey • Spicy Roasted Pumpkin with Honey
and Feta What to Cook Today • Spicy Pumpkin Noodle Soup Food by Mars • Pumpkin Pie (Grain - Free, Diary - Free) The Bojon Gourmet • Pumpkin Butterscotch Pudding Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee Long Distance Baking • Layered Pumpkin Cheesecake The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive
Oil Glaze Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze A Cookie Named Desire • Pumpkin Shrubs Eating Clean Recipes • Vegan Pumpkin Chia Pudding Kingfield Kitchen • Vegan Fresh Pumpkin Soup Drink
and Cocktail Recipes • Pumpkin Dirty Chai The Pig & Quill • Pumpkin Sage Cannelloni (Dairy - Free) My Lavender Blues • Pumpkin, Banana & Olive
Oil Bundt Cake Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah InHappenstance • Pumpkin Scones with Maple Butter Live Eat Learn • Pumpkin Gingerbread Hot Cocoa
Add the boiled beets to the bowl
of a food processor with sugar,
coconut oil,
and vanilla.
Ingredients: organic fair - trade cacao, cashew, unrefined organic
coconut sugar, organic fair - trade cocoa butter,
vanilla bean, sea salt - contains less than 2 %
of hazelnut, almond
and almond
oil
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
Combine butter,
coconut oil, sugar, salt, baking powder, nutmeg,
and vanilla in the bowl
of a stand mixer fitted with a paddle attachment.
In the bowl
of an electric mixer, add
coconut oil, honey / maple syrup,
vanilla, egg; mix on medium - low until smooth
and well combined.
Ingredients: Substituting with some items saves calories
and carbs Calories Carbs • 1 1/2 cups Cashews (or 1 1/3 cups ground) 255 9 • 1/4 cup Arrowroot 120 24 • Pinch
of Salt 0 0 • 1 teaspoon Baking Powder 0 0 • 1 cup Fresh Blueberries 80 24 • 1/4 cup Extra Virgin
Coconut Oil - 520 0 SUBSTITUTE Olive
Oil 476 0 • 3 tablespoons Maple Syrup 150 39.8 SUBSTITUTE Water & Splenda 0 trace • 2 teaspoons
Vanilla Extract 24 1.1 • 1 Egg 70 0
You'll also add cinnamon
and vanilla,
coconut oil, honey,
and salt,
and your own combination
of nuts
and dried fruit.
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
These bars are made with soft dates, cashews, other nuts
of your choice,
coconut oil, cocoa powder,
and ground
vanilla.
The Well Fed Homestead recommends making chocolate using unsweetened baking chocolate (8oz) to 2 Tbs
coconut oil, 1 cup honey, some
vanilla and a dash
of sea salt...
I overheated the
coconut oil so when I added the honey
and vanilla it got all kinds
of splattery
and messy.
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 delicious combination
of chocolate cocoa powder, maple syrup,
coconut oil,
vanilla and gluten - free flour rolled into delicious chewy vegan balls - perfect for the holidays!
The very
vanilla cupcakes are to die for without a need for frosting, but the amount
of coconut oil and honey I used to make the frosting is so expensive to waste... is there a way to salvage this?
I didn't use any heat, I put 1/2 cup
of coconut oil in a freezer bag
and played with it like a stress ball until it went more runny but was still white, added 3 table spoons
of runny honey to the bag
and massaged it outside the bag to mix it again, added 1/2 cup
of coco powder
and massaged the bag again, added 1/2 teaspoon
of vanilla flavouring
and repeated mixing then I put half the mixture in a chocolate mould in the freezer
and half in the fridge.
A good helping
of coconut oil for creaminess
and a little
vanilla for flavor.
Next add the
coconut oil,
vanilla and maple sugar
and mix until you reach the consistency
of wet sand.
I used maple syrup instead
of agave,
coconut oil instead
of grape seed
oil, pecans instead
of walnuts, some drained crushed pineapple instead
of raisins
and I added a bit
of vanilla extract.
1 cup
and 2 tablespoons brown rice flour 1/4 cup each almond
and coconut flour 1/2 cup plus 1 tablespoon quinoa flour 1 teaspoon baking powder 1/2 teaspoon soda 1/4 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg freshly ground seeds
of 2 - 3 cardamom pods dash
of both clove
and all spice 3 tablespoons
coconut oil — melted 1 cup full fat
coconut milk 1/2 cup
coconut sugar 1 teaspoon
vanilla extract 1 1/2 cups finely shredded butternut squash about 1 cup fresh cranberries