I just posted a recipe makeover for honey mustard chicken using coconut
oil in place of the honey... it has the same sweetness, but not so overpowering!
I used stevia and 1 Tbsp coconut
oil in place of honey.
I just posted a recipe makeover for honey mustard chicken using coconut
oil in place of the honey... it has the same sweetness, but not so overpowering!
Not exact matches
Place the cubes onto a baking tray with the drained chick peas and toss them
in a generous amount
of olive
oil, 1 tbsp
of honey, 1 tsp ground cumin, salt and pepper.
I used a little pomegranate molasses along with the
honey and regular molasses (i was running out
of the latter), and also substituted coconut
oil in place of canola.
In the jar
of a blender,
place 3 oz
of the blackberries along with the balsamic vinegar,
honey, salt and olive
oil, and blend until it becomes emulsified, this will take under a minute.
(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 coconut
oil.
I substituted 1/4 cup brown sugar and 1/4 cup agave syrup
in place of honey, and I used chia seeds as an egg replacer, used coconut
oil, and put raisins AND cocoa nibs!
Once it's mixed,
place over low - medium heat and add
in 6 tablespoons
of honey and coconut
oil while continually stirring.
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!!!
I substituted 2 Tablespoons
of your dip (
in place of tahini) combining it with lemon juice, olive
oil, and maple syrup (I used
honey because that is what I had
in the pantry).
I used butter instead
of coconut
oil (due to a food allergy) and
honey in place of agave (to stick to the SCDiet).
Preheat oven to 325 F.
Place the eggs,
honey, maple syrup, coconut
oil, and vanilla
in the bowl
of your food processor.
In place of the chocolate chips, I would use a mixture
of coconut
oil, cocoa powder and raw
honey or stevia to make them sugar - free as well.
Cut the chicken breast
in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all over, heat a non stick frying pan, add the coconut
oil and when melted
place your chicken
in the pan, on a moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is almost cooked add the orange, lemon and lime juice and the
honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so,
place the chicken
in the lettuce wraps spooning over the glaze, return the pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left over cooking juices, take
of the heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle
of the coconut dressing.
Place raw carne asada
in large bowl and add garlic, salt, pepper, balsamic vinegar, 1 tablespoon
of fresh lime juice, orange juice, basil leaves,
honey, olive
oil and 1/2 cup
of red onion to meat.
Place all the cashews, coconut cream and
oil, 2 1/2 tablespoons
of honey, orange and lemon juice, vanilla and cardamom
in a high - speed blender or food processor.
Doubled this recipe — added an egg; 1 teaspoon
of vanilla essence; used coconut
oil in place of butter; rice malt syrup
in place of honey and added half a cup
of shredded coconut.
You could easily use agave or maple syrup
in place of the
honey or even olive
oil instead
of the coconut
oil.
Ingredients 2/3 cup Luz Almond milk 1/2 cup water 1 tbsp chia seeds 1/4 cup traditional rolled oats 2 tsp cinnamon pinch
of salt 1/2 banana, thickly sliced 1 tbsp coconut
oil 1 tbsp
honey (optional) Method
Place Luz Almond milk, water, chia seeds, oats, salt and 1 tsp
of cinnamon
in a small saucepan over...
Place orange juice + pulp, olive
oil, sesame
oil,
honey and a pinch
of sea salt
in a small blender and combine.
- cut the banana
in 1/2 vertically a and shallow fry
in the coconut
oil -
place 1/2
of the baked banana
in a serving cup - scoop the ice - cream to the side
of the banana - drizzle with the extra
honey (if using) and the dusting
of cinnamon and top with the pecan nuts
You can make them without the xanthan gum, just add an extra 2 tablespoons
of arrowroot
in the dry ingredients (I don't think starches are GAPS friendly though) and use
honey or coconut nectar to replace the agave, and melted coconut
oil in place of the grapeseed
oil.
Place oil, beeswax and
honey in a double boiler (or heatproof bowl resting on top
of a small saucepan
of simmering water).
Ingredients: • 1 ripe banana • 1/8 tsp cinnamon • 1/8 tsp cloves • 1 tsp flax
oil • Drizzle agave (please note: do not substitute the agave with
honey until after 18 mo
of age due to the risk
of botulism
in young babies) Instructions: •
Place peeled banana
in a bowl and smash with the back
of a fork • Add spices, flax
oil and agave • Mix well •
Place in microwave for 20 seconds • Serve warm Click here to see how to use this recipe for older children as a delicious, warm and healthy after school snack.
Coarsely chop the olives and
place them
in a bowl along with the olive
oil, walnuts, green onions, chives, red pepper flakes,
honey, lemon juice, raisins, and 1/2 teaspoon
of salt.
Ingredients 2/3 cup Luz Almond milk 1/2 cup water 1 tbsp chia seeds 1/4 cup traditional rolled oats 2 tsp cinnamon pinch
of salt 1/2 banana, thickly sliced 1 tbsp coconut
oil 1 tbsp
honey (optional) Method
Place Luz Almond milk, water, chia seeds, oats, salt and 1 tsp
of cinnamon
in a small saucepan over...
If your raw
honey or coconut
oil is solid (coconut
oil has a melting point
of 76 °F, so if you keep your house cool, it will likely be soft but solid), put them into a glass oven - safe bowl or measuring cup (such as Pyrex), and
place it
in pot filled with shallow, boiling water (do not let the water get into the bowl or cup containing the
honey and / or coconut
oil).
Feel free to use coconut
oil in place of the olive
oil, or
honey in place of the maple syrup.
Place the jars
of coconut
oil, coconut butter and raw
honey in a pan with very hot water
in order to let them soften.
Next,
place the eggs or egg substitute,
honey (or maple syrup), coconut
oil, and apricots
in the bowl
of a food processor.
I doubled the recipe, used 3/4 cup
of honey and 1/4 cup maple syrup, used a stick
of butter and about 2 Tbl coconut
oil, used about 1 cup
of ground flax seed
in place of extra ground oats and double the cinnamon.