Sentences with phrase «oil in this recipe because»

I've just started using cacao butter and I think it's even more delicious than coconut oil in this recipe because it makes it taste even more chocolaty!

Don't go too thin on the slice and possibly lighten up a smidge on the olive oil in the recipe because you don't want the dip to slide right off your veggie stick!

I couldn't see if palm shortwning could be substituted... particularly for grapeseed oil in this recipe because in some of your recipes you have palm shortening OR grapeseed oil.

I actually didn't heat the coconut oil in this recipe because the food processor mixes it up pretty well with the bananas.

I have used coconut oil in this recipe because it is a great natural oil which doesn't impart any flavour to the recipe.

Not exact matches

I just watched the Waitrose video and I think the spices problem people are having is because in the video you add a lot of oil to the pan before the spices, but in the written recipe there isn't any oil involved.

I love to use peanut powder in recipes like this because it's a great way to get the fiber and protein from peanuts in a shake or smoothie without all the oil, and it is so darn tasty, too!

Hi Nataly, Actually, I make some changes to recipe I added only 1 tbs of maple syrup, 1 tbs Greek yogurt, 1/8 coconut oil, 1 tbs of almond milk Why I did it??? Because, I think that the 2tbs of syrup is too much, and I thought to remplace the other tbs with the Greek yogurt, then I thought how this mug doesn't attach to the container, so I added a little coconut oil, in the end I saw that the mix is a little hard so I added the milk.

I did this to see the SP value without toppings and I believe it is 2SP per cup because the only things in the recipe with points are the beans, corn, and oil if you use any to saute your vegetables.

Some cake recipes will call for oil — which can work perfectly in rich chocolate cakes or carrot cakes because the strong flavors mask the taste of the oil.

Kikkoman ® Less - Sodium Soy Sauce is a fantastic product to keep in the kitchen for recipes like this because it adds plenty of flavor without the need for added salt or oil.

In this recipe, I used Pompeian's Organic Extra Virgin Olive Oil because it is a full - bodied, multi-purpose olive oil that is a staple in our pantrIn this recipe, I used Pompeian's Organic Extra Virgin Olive Oil because it is a full - bodied, multi-purpose olive oil that is a staple in our pantOil because it is a full - bodied, multi-purpose olive oil that is a staple in our pantoil that is a staple in our pantrin our pantry.

Now this recipe is definitely a little time consuming, because it takes a while to break down the oils in the nuts to create a smooth and creamy butter without adding extra oil, but it's well worth the wait & lasts up to a month in the fridge!

Whisking flax gel into the vegetable oil in your recipe will not work because it won't allow the flax gel to disperse into the ingredients so it can do its job.

While it is recommended to use no more than 10 % because too much castor oil can make your bar feel sticky, we are going to use slightly more in this recipe because the lathering properties really help when working the soap through your hair.

RECIPE NOTE: I don't like using molasses in this recipe because it has a very strong taste and color, both of which I end up having to overcome with more food coloring and more flavorinRECIPE NOTE: I don't like using molasses in this recipe because it has a very strong taste and color, both of which I end up having to overcome with more food coloring and more flavorinrecipe because it has a very strong taste and color, both of which I end up having to overcome with more food coloring and more flavoring oil.

Mediterranean Paleo Chicken Salad — I love Paleo chicken salad because it is free of rancid oils that are used in traditional recipes that have soybean or canola oil mayonnaise.

While I do use virgin coconut oil in some of my recipes, I like using refined coconut here because refined coconut oil does not taste like coconut, and I worried that coconut flavor would overwhelm the chocolate flavor.

This is because I substituted coconut oil for the shortening in my tried - and - true pie crust recipe (since I didn't want to go to the market).

I melted my oil into a liquid because i wasn't sure how it'd turn out (every time I bake with coconut oil in the recipe I have to melt it so I felt better doing that) and i didn't want to use a blender.

The only reason I didn't use coconut oil in them is because chocolate seems to bring out the coconut flavor, and that's now what I was going for with the recipe, but if it's definitely a great substitute if you don't mind having the coconut flavor.

I use MCT oil in my Keto Strawberry Lime Smoothie recipe because it can raise blood levels of ketones which are a fantastic clean burning source of fuel for the brain.

I decided to use oil instead of margarine in this recipe because I know a lot of people prefer to bake with oil over margarine and I wanted to keep these cookies dairy free.

Made as per the recipe except used mixed baby greens for the arugula because it was in my fridge and a basil - infused olive oil to toss the greens.

I see so many recipes featuring coconut oil that seem to be created by people who live in warm climates, because there's never any mention of rock hard coconut oil.

Olive oil is a great healthy addition to this recipe because it is rich in monounsaturated fats, antioxidants, and anti-inflammatory properties.

But that's because of the other ingredients used in the recipe (read shovels of sugar and buckets of vegetable oil).

I will admit to having bought chocolate covered blueberries (and chocolate covered everything else) in the past, but this recipe brings it to a whole new level, because the fruit is fresh, not dried and it has no refined sugars and coconut oil is a very healthy fat.

I substituted the butter for coconut oil, used a flax egg, and decreased the water by half (because I've had trouble with recipes being too runny with those two substitutions, so I just add enough to get the right consistency in the batter.)

Notes: I prefer to use the 1/2 cup measurement for both the pure maple syrup and coconut oil (because I'm not a fan of clumpy cereal granola or overly sweet granola) but if you are a fan of super clumpy and / or sweet cereal granola, use 3/4 cup for both (you'll have to follow another step in the recipe to ensure the granola is clumpy, BTW).

It is still really high in fat because of the coconut oil and coconut milk so this will be a «treat» recipe for me but I'll give it a try

I sent off the majority of the batch with Man - thing, as well as the rest of the poppy lemon loaf cake from yesterday, to the in - laws, because keeping so much nom in the house is not always for the best:p The recipe is rather healthier than most cinnamon roll versions I've come across, especially considering one subs the traditional oil for applesauce.

I have never used coconut oil in this pie recipe before (or I should say «yet» because it's gonna happen!)

Because I do just about all of my recipe writing using almond flour, grapeseed oil (and agave), I really don't know how other ingredients would work in place of these.

It's simple to use because it is a direct substitute for butter or oil in recipes.

I love this recipe and i want to try to do those brownies, but i can't eat butter because it feels so heavy in my stomach, can i substitute the butter for olive oil?

I love it that it's much lighter on the oil, I stopped making this beloved dessert because of the enormous amounts of oil in most recipes!

I often use grapeseed oil as well, just not in this recipe because I baked this at my sister's apartment and all she had was canola: / Hope you like the recipe!

Hi Nely, Any neutral oil will work:) I love grapeseed oil because it tolerates higher temperatures (as opposed to olive oil which is best eaten cold as salad dressing for example) but of course breaking these rules is ok and it will work great too in terms of taste:) Hope you enjoy this recipe soon!

But I've always shied away from making apple cakes with applesauce in them because of bad experiences trying to substitute applesauce in other cake recipes for oil..

I am including exact measurements for the oil and vinegar in this recipe because it covers the arugula with just the right amount.

I'm doubly confused because in your earlier recipe for Gluten - Free Whole Grain Muffins, which I have made probably 5 times with different add - ins, and which I think work perfectly, you use a ratio of 3.5 parts flour to 1 part fat (350g flour, 100g oil).

When using it for things like stir fries or other savory dishes where the coconut taste might be a good addition, I have a cheap, refined coconut oil I use — which is what I used in this recipe too because it would compliment the flavors and I was just using it to fry some veggies.

These recipes are much healthier than the mayo found in stores because they use healthy fats rather than soy and / or canola oil.

Because it contains no oil, this vegetarian minestrone soup recipe is very low in fat.

Both the courgettes and the salmon needed far longer to cook than the times stated here though, perhaps because I reduced the amount of oil in the recipe.

Because the West Indies bay leaf — which is not at all like the bay leaves in your pantry — can be difficult to find, I've opted to use the more readily available essential oil in this recipe.

Crystal pointed out that olive oil should be used in low temperature recipes (salad dressings, etc.) and coconut oil is great to cook with because it doesn't become damaged with heat.

My latest snack is peanut butter (1 cup), 1/4 cup coconut oil, 3 «baby scoops» stevia (Kal brand), pinch salt and 3 tablespoons of ground hemp seed (because they have a pretty neutral flavor in the recipe and I believe one of the most nutritious foods on earth.)

While I do use virgin coconut oil in some of my recipes, I like using refined coconut here because refined coconut oil does not taste like coconut, and I personally don't care for the strong taste of coconut unless it's countered by an equally strong flavor such as chocolate or mint.