Sentences with phrase «of coconut oil for butter»

I also subbed out some of coconut oil for butter — used 1 tbs of coconut oil & 2 tbs of butter.

Not exact matches

I used raw manuka honey and extra almond butter instead of the coconut oil, the coconut taste can be too distracting for me sometimes.

Saturated fat was once considered bad for you but research is now being conducted to suggest that plant - based saturated fats, like coconut oil, may not have the same negative effects of animal based saturated fats, like butter.

Once you've got your mixture you need a lovely hot frying pan (critical for success) and a dollop of coconut oil (or butter if you tolerate dairy) to cook the pancakes in.

For example, if your recipe calls for 1/2 cup of butter, you would use 1/2 cup coconut oFor example, if your recipe calls for 1/2 cup of butter, you would use 1/2 cup coconut ofor 1/2 cup of butter, you would use 1/2 cup coconut oil.

For his first year of life I breastfed him and made his baby food from scratch and added plenty of melted coconut oil and butter to his veggies.

Meanwhile... Make the crust: — Mix together almond and cashew meal (or whatever you have) with a mix of honey and coconut oil (or you can just do one or the other or butter — I like the mix because then it's sweet but not too sweet) until it is a sticky dough consistency — Press into the pie pan and chill until you're ready for it — Pour in the hot blueberry mixture — stir in some fresh blueberries for fun!

I did sub coconut oil for butter, coconut oil is so easy to sub 1:1 and has so many good bits for you Also, I had no maple syrup on hand so just used the same amount in honey although next time will use maple as I love the flavour of maple in muffins and cakes.

I have been using coconut oil as a moisturizer for quite a while, so decided to make some of your chocolate mint body butter this morning.

I would recommend substituting a liquid oil (like almond or jojoba) for about half of the coconut or cocoa butter.

3 cups soaked cashews (soaked for 3 hours in water) don't soak any longer 1 1/2 cups almond milk I cup fresh lime juice 2 teaspoon packed lime zest 3/4 cup agave or maple syrup 1 teaspoon vanilla A pinch or two of salt 3 tablespoons lecithin 3/4 cup coconut oil or coconut butter

I'm trying to figure out how to budget for healthy foods, and I figure if I buy coconut oil, instead of butter for baking, then, this would go a long way towards that goal, and I think butter isn't as healthy in our world, since it is probably from cows that are fed anti-biotics, and milk that is pasteurized and homogenized, what do you think??

This time I switched out the butter for about half the amount of coconut oil and the coconut milk for unsweetened almond milk and ended up tasting basically the same!

In case you wanted to jump on the bandwagon with me, I'm dedicating this blog to all types of sweets that contain marshmallow, graham crackers, and chocolate.In all my baking, I now use unrefined coconut oil as a replacement for butter and oil in all my recipes.

But I decided to add coconut oil to the butter along with a bunch of orange zest and cardamom for an exotic little nibble that melts in your mouth.

Ann, I've been using expeller pressed coconut oil since my family doesn't like the coconut flavor of the raw coconut oil, but the expeller pressed has been fine for sauteing onions etc... I also like using ghee which is a clarified butter.

Vegans - you can easily make this vegan by using coconut or olive oil in place of the butter called for.

My other changes to the original pancake recipe were using pumpkin in lieu of sweet potato (but I put in more than called for) and coconut oil in place of butter.

Instead of butter that is commonly used for making crisp, I used super healthy coconut oil rich is medium - chain fatty acids, which stimulate your body's metabolism.

My favorite way to eat almond butter is to mix it with a little bit of coconut oil and freeze for 15 minutes — it taste like almond butter fudge!

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(For reference, I used Bob's Red Mill Gluten - free Flour instead of Debbie's flour mixture [only because I had some on hand], and Earth Balance Soy - free Butter in place of sunflower butter, honey instead of coconut nectar, and olive oil in place of coconuButter in place of sunflower butter, honey instead of coconut nectar, and olive oil in place of coconubutter, honey instead of coconut nectar, and olive oil in place of coconut oil.

Butter is a big part of this cake, and because I don't have a ton of experience baking with coconut oil, I don't feel comfortable advising it — or, for that matter, advising against it.

The raw coconut and shea butters, sweet almond oil, and essential oils will be perfect for my needs most of the time.

Since nuts have lots of healthy fat, you don't need much butter (or coconut oil, if you prefer) in the recipe for a rich, creamy texture.

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

-LSB-...] Whipped Body Butter by the Nourished Life: Coconut oil, vitamin E oil (optional), essential oil of choice for scent -LSB-...]

for the filling: 120 grams (1/2 cup) cream of coconut 100 grams (1/2 cup) granulated sugar 100 grams (1/2 cup) brown sugar heaping 1/2 teaspoon kosher salt 3 eggs 2 egg yolks 30 grams (2 tablespoons) coconut oil 85 grams (6 tablespoons) butter 2 tablespoons desiccated coconut 1 tablespoon cornmeal scant cup (approximately 225 mL, or 7/8 cup) buttermilk, well - shaken

Just want to say that we tried making these dairy - free, by substituting vegan margarine for the butter and then coconut cream (with a tablespoon of coconut oil) for the heavy cream — and it worked well!

Primal candy: melt and layer (or combine) any of the following ingredients: Cacao Powder Cacao Butter Real cow butter Coconut oil Coconut flakes Nuts and dried fruit Sweetener of choice Spread out on a large baking sheet for «bark» or in deeper pans for «chunks&rButter Real cow butter Coconut oil Coconut flakes Nuts and dried fruit Sweetener of choice Spread out on a large baking sheet for «bark» or in deeper pans for «chunks&rbutter Coconut oil Coconut flakes Nuts and dried fruit Sweetener of choice Spread out on a large baking sheet for «bark» or in deeper pans for «chunks».

My subs: 1/4 -1 / 3 cup coconut oil for butter 1 / 8th local honey 2 flax «eggs» and 1 normal egg Sprinkle of cloves (didn't have cinnamon) Chocolate chunks chopped up Love able Spoonful of sunflower butter

I used butternut squash instead of pumpkin; I substituted coconut oil for butter, almond milk for milk, and flaxseed gel for eggs.

Mixing butter with coconut oil does taste incredible (but I definitely only use the refined for that purpose — my husband does not appreciate even a hint of coconut in his popcorn!).

Serves: 2 - 3 Preparation Time: 15 minutes Cooking Time: 15 - 20 minutes Ingredients: For the aubergine and cauliflower curry: 25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1For the aubergine and cauliflower curry: 25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1...

I did substitute 1/2 of the butter for coconut oil.

It's pretty much one of those throw - everything - in - a-bowl kind of thing, and the spices, coconut oil and tahini totally make up for the lack of butter.

It's interesting to note that to create a market for highly processed foods, one first has to vilify the real food (butter, coconut oil, animal fat) and create a fear of it.

Instead of butter, I whipped up a mixture of palm oil shortening (which you can find here) and refined coconut oil for great texture and neutral flavor.

I melted chocolate chips (a heaping 1/2 cup scoop; cut the sugar to about 1/3 cup) with 1 tablespoon of coconut oil (also all I had) and 1 tablespoon of butter for the cake.

1 very ripe banana 1/2 cup of fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons of milled flaxseeds + 4 tablespoons of water 1/2 cup of almond butter (peanut butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of ground almonds 3 -4 tablespoons of roughly chopped hazelnuts 3 tablespoons of melted coconut oil 3 tablespoons of maple syrup or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3 tablespoon of almond milk pinch of sea salt

I read the suggestion for coconut oil / butter in place of the butter; any egg white replacement ideas for the vegans?

I did make a few substitutions though, because I lacked some ingredients: half & half for milk, powdered swerve for sugar and butter for coconut oil, and ended up having to add another tablespoon of coconut flour, and they turned out perfectly fluffy and delicious.

Instead of the marshmallows, we use creamy nut butter, maple syrup and coconut oil for that sticky mixture.

Just like granola that's made with butter, this granola is sweet and crunchy and uses coconut oil instead of butter an easy first step for anyone trying to make small changes towards a vegan diet.

everyone in my house loved them including my crazy picky 8 year old:) I did use coconut oil instead of almond butter and swapped mini chocolate chips for the dark chocolate chips, baked in mini muffin tins.

I subbed in the coconut oil for the almond butter (just what I had on hand) and I filled half of mine with the chocolate chips and the other half I left plain and topped with sugar (stevia) and cinnamon.

1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch piece ginger 1 large onion, chopped and divided into 2 parts 1 large bunch of cilantro, chopped and divided into 2 parts 2 serrano chiles, seeds and stems removed 1 tablespoon butter or olive oil for sauteeing 1 teaspoon turmeric 4 large tomatoes, quartered 1 1/2 cups coconut milk 1 cup yogurt 2 cups coarsely chopped vegetables, such as carrots, potatoes, and cauliflower

I also subbed in cows milk for plant milk, and butter for coconut oil since I was out of the latter.

For the firm oil, you can choose between two: Either any brand of virgin coconut oil, which will leave some coconut flavour in your final butter or an odourless coconut oil which gives you the super buttery taste.

I would be making them with real butter, but refined coconut oil as the person I am making them for does not like the taste of coconut.