On the other hand, I have tried making the buns with coconut butter (my homemade version, along with a couple
of teaspoons of coconut oil), but that version tends to get carbier.
I like to put an eighth or quarter
of a teaspoon of coconut oil in my tea which is usually a spiced type like what we call «chai» (either black or green tea works).
Not exact matches
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
Melt the chocolate on a double boiler with the remaining 1
teaspoon of coconut oil, mixing often, then remove from the heat.
Kuchen Ice - Cream 2 cups raw cashews — soaked overnight 2 cups meat
of fresh young Thai
coconut 1 cup freshly squeezed apple juice 3/4 cup agave syrup or another sweetener
of choice zest
of 2 oranges 2
teaspoons ground cinnamon 1/2
teaspoon ground nutmeg 1
teaspoon ground ginger 3/4 cup
coconut oil
I also added some walnuts and a
teaspoon of coconut oil.
Heat half a
teaspoon of coconut oil in a pan, then spoon in large spoonfuls
of pancake batter.
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
Add a
teaspoon of coconut oil to a non-stick frying pan on medium heat, wait until it's hot and then use a large spoon to dollop the fritters into the pan and flat them out into rounds (depending on the size
of the pan, you should be able to fit between three and five
of them each time).
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)
I added a
teaspoon of sea salt, which I dissolved in the
coconut oil / cinnamon / maple syrup mix.
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.
3/4 cup unsweetened almond milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1
teaspoon baking powder 1
teaspoon baking soda 1/2
teaspoon salt 2
teaspoons ground cinnamon 1/2
teaspoon nutmeg 3/4 cup
coconut sugar 1 cup olive
oil 2
teaspoons vanilla extract zest
of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped
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
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.
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)
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
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
Then I fried them up in just a couple
teaspoons of coconut oil.
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.
1
teaspoon olive
oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2
teaspoons fresh minced ginger 2 bay leaves 1 star anise 2
teaspoons mild curry powder Pinch cinnamon About 3 stems
of fresh thyme 1/2
teaspoon salt 3/4 cup light
coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1
teaspoon light agave nectar Juice from about 1/2 a lime
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
Just used a
teaspoon of coconut oil, table spoon
of lucuma powder and 1
teaspoon of cacau powder and threw in some cacau nibs.
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
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.
3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin
coconut oil, warmed until it liquefies, or olive
oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness,
of course) 1
teaspoon (5 ml) vanilla extract 1
teaspoon (5 grams) baking soda 1/4
teaspoon table salt 1
teaspoon ground cinnamon 1/4
teaspoon freshly grated nutmeg Pinch
of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture
of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet
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
Add 1
teaspoon of the
coconut oil along with the bell peppers and celery.
Fry with a splash
of oil /
teaspoon of coconut oil.
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
My standard recipe for a batch
of plain popcorn is: 1 1/2 tablespoons
coconut oil + 1/2 cup popcorn kernels + 1/2 - 1
teaspoon kosher salt.
10 ounces raw, unsalted cashews 1
teaspoon coconut oil, melted 2 ounces quality milk chocolate, melted pinch
of salt
I made my chocolate glaze by just melting 50g
of dark chocolate with 100g
of milk chocolate and a
teaspoon of Coconut Oil.
give your cats a
teaspoon of coconut oil it is good for them too!!
2 cups blanched almond flour 2 tablespoons
coconut flour 1/4 cup golden flaxseed meal 1/4
teaspoon kosher salt 1 1/2
teaspoons baking soda 5 (1/4 cups)
of chia gel 1/4 cup
coconut oil (melted) 1 tbsp
of xylitol 1 tbsp apple cider vinegar
1 clove garlic, peeled 1 medium jalapeno (or serrano) chile, deseeded and chopped 1/2
teaspoon fine grain sea salt, plus more to taste 1 tablespoons sunflower
oil 1 small bunch
of scallions, thinly sliced (~ 8 scallions) 1/2 cup finely chopped cilantro 1 14 - ounce can
of coconut milk (full fat) 3 tablespoons freshly squeezed lemon juice, plus more to taste
2 large eggs 1/2 cup
oil (I use a mild flavored olive
oil) 1/2 cup mild - flavored honey 1 tablespoon pure vanilla extract 1 1/2
teaspoons apple cider vinegar 1 cup milk
of your choice (I used So — Delicious Unsweetened
Coconut Milk) 2 cups blueberries (fresh or frozen)
In a medium saucepan, melt 2
teaspoons of coconut oil on medium high.
I tend to just use a
teaspoon of coconut oil when I use 2 egg yolks, just to balance it out.
Carrot Ginger Soup with
Coconut 7 oz Medium Tofu 1/2
teaspoon of sesame
oil 2 tablespoons
of tamari / soy sauce 1 handful fresh snow peas 1 pinch
of black sesame seeds
Stir in 1
teaspoon of coconut oil until thoroughly mixed.
(I used 1.5 cups
of whole almonds, 2 tablespoons
coconut flour, 1/4 cup
of whole flaxseeds, 1/4
teaspoon salt, 1.5
teaspoons baking soda, 5 large eggs, 1/4 cup
coconut oil, 2 packets
of stevia, and 1 tablespoon
of apple cider vinegar in the Magic Loaf Pan.)
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.
I just made these heavenly brownies and did the following substitutions: For every ounce
of chocolate I used 3 tablespoons
of cacao powder I added 4 tablespoons water and 2 extra
teaspoons coconut oil since I used cacao powder Instead
of arrowroot starch or flour, I used one egg (sorry vegans!)
Requirements: Juice
of half a lemon, 1/4
teaspoon turmeric, a
teaspoon of honey, a
teaspoon of coconut oil, 1 cup
of hot water, which can be optionally replaced with milk.
Coconut Oil for Hair: Make your own coconut oil hair mask by warming one teaspoon of coconut oil between your
Coconut Oil for Hair: Make your own coconut oil hair mask by warming one teaspoon of coconut oil between your pal
Oil for Hair: Make your own
coconut oil hair mask by warming one teaspoon of coconut oil between your
coconut oil hair mask by warming one teaspoon of coconut oil between your pal
oil hair mask by warming one
teaspoon of coconut oil between your
coconut oil between your pal
oil between your palms.
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup /
coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2
teaspoons toasted sesame
oil (I used a hot - toasted one with chilies) 1 clove
of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles
of choice 4 cups small broccoli florets, from roughly 1 bunch
of broccoli 2 tablespoons
coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful
of Thai basil leaves, sliced (or regular basil, no big deal!)
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
Requirements: 1
teaspoon of coconut oil, 1
teaspoon of turmeric, a pinch
of cinnamon, nutmeg and cardamom, maple syrup.