If you haven't it's essentially black coffee with a couple
of tablespoons of coconut oil, butter and maybe another few keto friendly ingredients.
If you aren't opposed to it, a couple
of tablespoons of coconut oil blended in will make it set that much better too.
Not exact matches
Warm a
tablespoon of coconut oil in a pan over a medium heat, once the pan is hot and the
oil has melted, spoon in a large
tablespoon of pancake batter, using a wooden spoon to spread out the mix.
One
tablespoon of Apple cider vinegar and used
coconut oil instead
of olive
oil.
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)
Yogurt Cream 1 cup macadamia nuts - soaked overnight 1 cup cashews — soaked overnight 2
tablespoons light agave syrup 1/2 cup water 2
tablespoons vanilla extract 2
tablespoons raw honey zest
of 2 lemons 2
tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast pinch
of salt 8
tablespoons Bio-k acidophilus 1 cup
coconut oil 2
tablespoons sunflower lecithin (optional)-- really good for you
Then place these in a large frying pan with a
tablespoon of coconut oil.
I know you guys said any added oils aren't necessary, but for the spiced version I found that adding a few
tablespoons of coconut oil not only brought it back to its beautifully smooth and creamy consistency but also added a wonderful flavor.
2
tablespoons peanut or vegetable
oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light
coconut milk 1/2 cup
of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3
tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2
tablespoons neutral
coconut oil or ghee — divided 1 cup millet — soaked overnight juice
of 2 lemons — divided 2
tablespoons olive
oil — divided 1
tablespoon tamari 2
tablespoons sweet miso paste 1
tablespoon mustard 1 garlic clove — minced pinch
of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
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
Icing 1 cup macadamia nuts 1/2 cup cashews 3/4 cup meat
of young Thai
coconut 2
tablespoons each light agave syrup 2
tablespoons raw honey 3/4 cup
coconut oil
1 cup
of medjool dates (10 - 12 dates; 240g — 720kcal) 3/4
of a cup
of whole almonds (170g — 1100kcal) 3/4
of a cup
of hazelnuts (130g — 852kcal) 2
tablespoons of chia seeds (120kcal) 2
tablespoons of ground flax seed (24g — 136kcal) 1
tablespoon of coconut oil (12g — 117kcal) 1
tablespoon of hemp protein powder (13g — 40kcal) 1
tablespoon of raw cacao powder (6g — 20kcal)
1
tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml
coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest
of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
Add 1
tablespoon of coconut oil to the food processor, along with the tahini and maple syrup, and continue to process until well mixed and the mixture sticks together when pressed between your fingers.
Warm the remaining 1
tablespoon of coconut oil in a medium pan.
Had to add several
tablespoons of coconut oil and even now it's on the dry pasty side.
Warm 2
tablespoons of coconut oil in a large saute pan over medium heat.
I wanted to ask, when you state
tablespoons of coconut oil in your recipes do you mean as it comes in the jar or melted?
Grease a 9» x 13» baking dish (or 2 smaller square dishes, about 8» x 8» or 9» x 9», as pictured) with the remaining 1
tablespoon of coconut oil.
4
tablespoons Coconut Oil 4
tablespoons Almond Butter 1/2 cup
Coconut Sugar 2
tablespoons Chia Seeds 4
tablespoons water + 2
tablespoons Maple Syrup 1 teaspoon Vanilla Extract 1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam
of your choice (we used Raspberry)
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.
Then chop the cauliflower into bite sized pieces and place them in a baking tray with one
tablespoon each
of coconut oil and tamari, as well as a sprinkling
of salt and paprika.
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
Place a frying pan over a medium heat and add a
tablespoon of coconut oil.
This mixture is very dry with just 4 teaspoons tahini, I make the classic ones all the time but they have 2
tablespoons of coconut oil and almond butter.
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.
I used to add 1
tablespoon of coconut oil or palm shortening but don't find it necessary for the texture so it has been removed.
I mean... I know how much we looooove our
coconut oil, but FLOUR?!! I think I might have tried a few
tablespoons of it on its own.
Here's what I gathered to make 12 pancakes (3» in diameter): 2 large eggs3
tablespoons full fat
coconut milk 1/2 mashed ripe banana (about 2
tablespoons) 1/2 teaspoon apple cider vinegar 1/2 teaspoon vanilla extract1 1/2
tablespoons of Bob's Red Mill organic
coconut flour 1/2 teaspoon cinnamon 1/4 teaspoon baking soda1 small pinch
of saltghee or
coconut oil (for frying)
Prior to brushing your teeth, place one
tablespoon of Viva Naturals Organic
Coconut Oil in your mouth and swish for 15 to 20 minutes.
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
There is also the «
oil pulling» method
of dental cleansing, which involves slowly swishing approximately one
tablespoon of coconut oil (or similar
oil) around in your mouth for ten to twenty minutes.
But if you really want to make it free
of refined sugar, you can omit the Oreo - based crust and use the following recipe for a 9 - inch fluted tart pan: 1 1/2 cups almond flour, 1/3 cup unsweetened cocoa powder, 1/4 cup raw agave syrup or
coconut sugar, 3
tablespoons coconut oil, and 1/4 tsp sea salt.
1 1/4 cups freshly ground or soaked spelt, kamut or whole wheat flour 3/4 cup water mixed with 1
tablespoon of yogurt 1 cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic sea salt 1/2 cup extra virgin
coconut oil 1/3 cup honey 2 teaspoons baking powder 1 teaspoon vanilla
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2
tablespoons olive
oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead
of water) 1
tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned
coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked
coconut 1/3 cup sifted
coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic powder (not garlic salt) 1/4 cup + 2
tablespoons cool water 1/4 cup + 2
tablespoons unsweetened lite
coconut milk 6
tablespoons extra virgin
coconut oil, ghee, palm shortening or olive
oil or a combination
of two
of these
2
tablespoons ghee or
coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste Pinch
of cayenne pepper (optional)
Start by melting 3
tablespoons of coconut oil on medium heat in a sauce pan.
For the topping I roasted in a skillet about 1/2 cup chopped pistachios and 1/4 cup chopped mint with about 1 - 2
tablespoons coconut oil until fragrant and just spread it over the top
of the quinoa to serve.
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.
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).
I forgot to mention that you can use just 3
tablespoons of coconut oil, but I think using this
coconut cream / fat from chilled
coconut milk helps cut down the fat a bit.
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
Next come three
tablespoons of oil (I used
coconut) and six
tablespoons of sweetener.
Add semi-sweet chocolate chips and 1
tablespoon of coconut oil to a microwave - safe bowl (you want a bowl that is narrow and deep, so you have enough room to dip the hamantaschen in the chocolate without hitting the bottom
of the bowl).
I used 1
tablespoon of butter instead
of coconut oil and added 15 drops
of stevia.
1 1/2 pounds carrots, peeled and sliced 2
tablespoons coconut oil 1
tablespoon tahin 1 large red onion, thinly sliced 2 cloves
of garlic, minced 2
tablespoons grated fresh ginger 3 cups reduced - sodium vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt and pepper, to taste 2 teaspoons fresh lime juice crushed red pepper, to taste chopped fresh cilantro
3 cups cashews, soaked for 1 hour 3/4 cups
coconut oil, melted fresh squeezed lemon juice
of 1 lemon 1/2 cup agave nectar (or raw honey if not strict vegan) 1
tablespoon pure vanilla extract 1/4 cup filtered water
While the vegetables are doing their thing, mix your
coconut yogurt, 2
tablespoons of mint, lime juice, olive
oil and 1 pressed garlic clove in a small bowl.