It's a company that makes
organic coconut oil baking sticks and spreads.
Not exact matches
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 have been buying my
organic extra virgin
coconut oil online in 1 gallon pail because I use it all the time for cooking,
baking & beauty care along with other goodies like hemp seeds,
organic almonds, etc..
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)
I tried Lovely Brownie Bliss
Baking Mix — let me just say between the
organic dark chocolate chips,
coconut oil and rich cacao powder, these decadent gluten - free brownie had to HIDDEN from the family for my own personal enjoyment.
INGREDIENTS 1 / 4C olive / avocado /
coconut oil 1T raw honey 2 eggs 1/2 tsp pink salt 1C almond flour 1/2 tsp
baking powder 1T
coconut flour 1 / 4C almond milk Extras: 1 / 2C fresh grilled
organic corn, 1/2 tsp chopped jalapeño, 2T shredded cheddar
I like the Tropical Traditions teeth cleaner, which only contains: purified water,
organic virgin
coconut oil,
baking soda, xanthum gum, wildcrafted myrrh powder, stevia, and
organic essential oils of cinnamon and clove, if you get the cinnamon flavor, as I do because I take homeopathics so need to avoid mint (which is surprisingly difficult to do).
Loaded with healthy vitamins, minerals, and fats, raw
organic coconut oil is great for cooking,
baking, or frying.
Baking with
organic coconut oil has become popular, and rightfully so.
1/2 cup olive
oil, or
coconut oil 2
organic eggs 1/2 cup strong brewed coffee 1/2 cup unrefined sugar (you can do 3/4 cups) 1 tsp vanilla extract (I sometimes use chocolate extract or amaretto liquor) 1 cup whole wheat pastry flour (minus 2 tablespoons) 1/2 teaspoon aluminum free
baking powder 12 oz dark chocolate chips
Ingredients:
Organic arrowroot powder,
organic coconut oil,
organic almond extract,
organic coconut extract,
baking soda (no aluminum),
organic cinnamon leaf essential
oil.
2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon
baking powder 1 teaspoon
baking soda 1/2 teaspoon salt 1/2 cup grapeseed
oil (olive
oil, melted
coconut oil or ghee would also work) 1/2 cup
organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
WET INGREDIENTS 6 ripe bananas 1 cup
coconut oil (cold pressed, non-refined) 2/3 cup
organic coconut milk 3 eggs, hormone free, omega 3 enriched 2 tablespoons lemon juice DRY INGREDIENTS 1 cup
coconut sugar 2 teaspoons raw
organic stevia (green powder) 1 3/4 cups
organic almond flour (this is cheaper when purchased in bulk) 1 3/4 cups
organic tapioca starch 1 1/2 teaspoons
organic baking powder - gluten & aluminum free 1 teaspoon natural
baking soda 1 teaspoon Pink Himalayan sea salt 1 cup chopped Raw Live Walnuts (optional)
2 ripe bananas 3
organic eggs (or three flax / chia eggs for a vegan version) 3/4 cup
organic gluten - free rolled oats 1/2 cup
organic buckwheat flakes 1 tsp
baking powder a pinch salt 1/2 tsp ground cardamom 1/2 tsp vanilla powder 1 cup oat milk (or other plant - based milk) +
coconut oil for frying
1/4 cup poppy seeds 1/2 cup non-dairy milk 2 tablespoons white chia seed powder 1 1/2 cups gluten - free all - purpose flour 2 teaspoons
baking powder 1 teaspoon
baking soda 1/2 cup powdered stevia * 1/4 cup raw cane sugar * 1/3 cup melted
coconut oil or grape seed
oil 1 teaspoon vanilla extract 1 teaspoon almond extract freshly squeezed juice of 1 lemon zest of 1
organic lemon
2 cups One Degree
Organics Sprouted Spelt Flour 1/3 cup One Degree
Organics Quick Oats 1 1/2 tsp double acting
baking powder 1/2 tsp salt 1/4 cup + 2 Tbsp raw cane sugar 1/2 cup cold
coconut butter or
coconut oil 3/4 to 1 cup almond or soy milk 1/2 cup raspberries Coarse sugar for sprinkling
However, it was not until The Groovy Food Company sent me some of their
organic virgin
coconut oil to try did I think about using it in
baking.
My order of xylitol, Psyllium Husks,
organic Coconut Oil and aluminum free
baking soda arrived today!
Ingredients:
Organic arrowroot powder,
organic extra virgin
coconut oil, aluminum - free
baking soda,
organic lemongrass essential
oil.
For the muffins — 100 g whole wheat spelt flour — 70 g white spelt flour — 60 g almond meal — 1 teaspoon cinnamon — 1 teaspoon
baking powder — 1/2 teaspoon
baking soda — 2
organic eggs — 7 tablespoons
coconut oil — 1/2 cup oatmilk — 70 g natural cane sugar — 1 vanilla bean, split and seeded — 1/2 cup finely diced rhubarb — 1/2 cup red currant — rhubarb compote
Just made these to exact recipe specs, choosing tahini (Trader Joes
organic) vs
coconut oil and dark chocolate chips with only one exception - I put one Sweet and Spicy pecan (Trader Joes) on each top before
baking mainly for looks (and because I look for excuses to eat them).
FOR THE CAKE 1 1/4 cups sorghum flour Bob's Red Mill 1 cup brown rice flour Bob's Red Mill 1/2 cup tapioca flour Bob's Red Mill 1/4 cup potato starch Bob's Red Mill 2 teaspoons
baking powder Bob's Red Mill 1 1/2 teaspoons xanthan gum 1 teaspoon
baking soda Bob's Red Mill 1 3/4 cups sugar: evaporated cane juice (Trader Joe's
organic) 2/3 cup
coconut oil (Trader Joe's
organic) 1 tablespoon ground golden flaxseeds (Nuts.com,
organic) 1 tablespoon soy lecithin granules (optional — makes a richer cake) 1 cup water 2 teaspoons vanilla extract Simply
Organic 1 cup non dairy milk Westsoy,
Organic, Unsweetened Plain 2 tablespoons apple cider vinegar (Trader Joe's
Organic)
Non-stick cooking spray 1-1/2 cups whole wheat flour 1/4 cup cocoa powder 1/2 cup wheat germ 2 tablespoons ground flaxseed 1-1/2 teaspoons
baking soda 1/2 teaspoon salt 1/2 cup
organic coconut oil at room temperature 1/4 cup packed light brown sugar 4 medium rip bananas, mashed 2 tablespoons unsweetened applesauce 1 teaspoon vanilla extract 1/4 cup water 2 large eggs 1/3 cup semisweet chocolate chips, finely chopped
1 1/2 cups well - mashed very ripe bananas (about 3 large) 1/2 cup nonfat yogurt — if using Greek yogurt, use a bit less and thin with milk 1 tsp
baking soda 2 egg whites 2 tablespoons freshly squeezed orange juice 2/3 cup
coconut sugar 1/4 cup
organic high - oleic, expeller - pressed safflower
oil 1 1/4 teaspoons vanilla 2 cups whole wheat pastry flour 1 teaspoon
baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 2/3 cup chopped walnuts 1/3 cup chopped pecans
1 3/4 cups whole wheat pastry flour 1/4 cup unsweetened shredded
coconut 1 stick of butter, at room temperature 1
organic egg 1/4 cup olive
oil 3/4 cup unrefined sugar 1/2 teaspoon aluminum free
baking powder Zest two limes Juice of two limes
2 1/4 cups all purpose gluten free flour (I used Bob's Red Mill) 1 tsp
baking soda 1 tbsp cinnamon 1/8 tsp sea salt 1 cup evaporated cane sugar 1/4 cup maple syrup 1/3 cup
coconut oil 1 large
organic egg 1/4 cup water 3 tbsp finely chopped ginger root 3/4 cup dried, sweetened cranberries 2/4 cup semi-sweet chocolate chips
Almond Flour Pumpkin Muffin Recipe 1 1/4 cups almond flour (almond meal) 3 tablespoons tapioca flour (tapioca starch) 1 teaspoon
baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon fine sea salt 2 large eggs, lightly beaten 3 tablespoons sucanat or
organic evaporated cane sugar 1 tablespoon melted virgin
coconut oil 1/2 cup pure pumpkin puree 1 teaspoon pure vanilla
Ingredients 1 1/2 cups almond flour 1/2 cup
organic cane sugar 1/4 cup brown rice flour 3 tablespoons arrowroot powder 2 teaspoons
baking powder 1/2 teaspoon sea salt 1/2 cup
coconut oil, plus extra for brushing 1/4 cup hot water 2 teaspoons pure vanilla extract 2 tablespoons ground flaxseed 5 tablespoons water
Organic powdered sugar for dusting
325g dark chocolate (I use 62 % cacao solids with no milk products) 200g
coconut oil 2g sea salt 240g
coconut sugar 3 eggs 1 tsp
baking powder (gluten free) 60g rice flour 40g cornflour 1Tbsp espresso coffee (or 1Tbsp instant coffee mixed with 1Tbsp cold water) 200g frozen
organic raspberries
Ingredients: Grain - free flour blend (buckwheat flour,
coconut flour, tapioca starch, chia), brown sugar, cane sugar, chocolate chips (
organic cane sugar, unsweetened chocolate, cocoa butter), safflower
oil, raisin juice concentrate, vanilla extract,
baking soda, salt.
-- 60 g millet flour — 30 g oat flour — 50 g rolled oats, plus more for topping — 50 g
coconut flower sugar (you can substitute with cane or Muscovado sugar)-- 1 teaspoon alkaline free
baking powder — 1/2 teaspoon
baking soda — 175 g apple (2 apples), peeled, cored and grated — 2
organic eggs — 50 g
coconut oil (you can substitute with butter)-- 2 tablespoons tahini (sesame cream)-- 1 vanilla bean, split and seeded (you can substitute with 1 teaspoon pure vanilla extract)-- pinch of sea salt
Grain - free flour blend (buckwheat flour,
coconut flour, tapioca starch, chia), brown sugar, cane sugar, chocolate chips (
organic cane sugar, unsweetened chocolate, cocoa butter), safflower
oil, raisin juice concentrate, vanilla extract,
baking soda, salt.
-- soaked
organic spelt flour (unbleached / unbromated white or whole spelt)--(REAL brand) Sea salt — Filtered water — Non Aluminum
Baking Soda —
Organic Palm Fruit
Oil and / or
Coconut Oil
If you are looking for a whiter, brighter and sweeter smelling smile simply combine 3 tablespoons of
organic coconut oil with 3 tablespoons of aluminium free
baking soda and 25 drops of natural peppermint
oil to make your very own homemade toothpaste.
Oil for spraying the pan 3/4 cup almond flour 3/4 cup
coconut flour 3/4 cup sugar (I used
organic coconut sugar and only used 1/2 cup) 2 tsp
baking powder 1/2 tsp salt 2 eggs (or Egg Replacer for 2 eggs) 1/2 cup milk or non-dairy milk (I used almond milk) 1/2 cup plain yogurt or non-dairy plain yogurt 1.5 tsp vanilla or almond extract 1 cup blueberries 3 nectarines, pitted and sliced
Sprouted flour (3 cups, plus extra for rolling out dough)
Baking powder, aluminum - free (3/4 teaspoon) Sea salt (1/4 teaspoon) Butter, unsalted and grass - fed, or
coconut oil, expeller - pressed and softened (1 cup)
Organic cane sugar,
coconut sugar or sucanat (1 cup) Egg,
organic, pastured (1)-- NOTE: You may need to add an extra egg if the dough does not hold together Milk, raw, whole, from grass - fed cows, or
coconut milk, full - fat (1 TBS)
Try melted
organic coconut oil or whatever
oil you enjoy in your
baked goods.
Jacki's (and now Melody's) Rich Sourdough Pancakes: 3 large farm fresh eggs 1 cup whole raw milk 2 cups of sourdough starter (can be straight from the fridge, does not have to be recently activated... this is how I almost always make it) 1 3/4 cup all purpose flour (makes a lighter pancake, but I've made it before with spelt flour, which was also pretty tasty, but heavier than most people like pancakes) 1 tsp aluminum free
baking soda 2 tsp
baking powder 1 1/2 tsp pink himalayan salt (you can use sea salt) 1/4 c. granulated sugar (rapadura, sucanat, whatever floats your boat) 1/4 c. raw butter, melted (I've used
organic salted butter before, works fine) Also, for more health benefits, I add about 2 - 3 Tbsp melted
coconut oil, which you can use instead of the butter or just use both (I totally use both).
1 1/2 c pumpkin, mashed (from can or
bake a pumpkin & scoop out flesh) 2 bananas, mashed 3/4 c raisins 2 eggs 1/2 c almond butter 1/4 c butter (or olive
oil or
coconut oil) 1/4 c
organic maple syrup (or honey or agave) 3/4 c almond flour 1/3 c
coconut flour 1 tsp
baking soda 1/4 tsp salt 2 tbsp pumpkin spice (or about 1 - 2 tbsp cinnamon, 1 tsp nutmeg, 1 tsp allspice, 1/2 tsp ginger) 1/2 tbsp vanilla
We substitute agave nectar for sugar,
organic virgin
coconut oil for other cooking oils, and we use our Gluten - Free
Baking and Pancake Mix to create light and fluffy shortcakes you won't believe are free of gluten!
75g unsalted butter, softened 20g
organic virgin
coconut oil, softened zest of 1 lemon 1tsp vanilla extract 85g golden caster sugar 2 large
organic eggs, lightly beaten 200g plain flour 2 tsp
baking powder 70g shredded / dessicated
coconut 50g ground almonds 200 ml buttermilk 150g raisins, apricots, sultanas (or whatever your favourite mix is)
Almond Flour Banana Muffin Recipe 1 cup almond flour (almond meal) 3 tablespoons tapioca flour (tapioca starch) 1/2 teaspoon
baking powder 1/4 teaspoon fine sea salt 1 large egg, beaten 2 tablespoons sucanat or
organic evaporated cane sugar 1 tablespoon virgin
coconut oil 3/4 cup well mashed ripe banana 1/2 teaspoon pure vanilla
4 TBS
organic butter or
coconut oil 2 oz unsweetened
baking chocolate 5 TBS heavy cream or
coconut milk 1/2 cup powdered * erythritol (or Confectioners Swerve) 2 tsp stevia glycerite NOTE: OR melt a ChocoPerfection Bar for an easy chocolate coating
100g rice flour 50g tapioca flour 35g cornflour 150g
organic raw sugar or
coconut sugar 50g dutch process cocoa powder 1/4 tsp salt 1 1/2 tsp
baking powder 1/2 tsp
baking soda 2 eggs 100g
coconut oil, melted 1 Tbsp water icing sugar or cornflour for dusting (optional)
3 heads
organic kale 2 tsp cold - pressed virgin
coconut oil or olive
oil Handful of
Organic Almond Flour (or finely ground almonds made in the food processor) Pinch fine ground sea salt (don't over salt, the flavor intensifies once
baked / dehydrated)
Dry: 2 cups One Degree
Organics Sprouted Spelt Flour 2 tsp cinnamon 1/2 tsp ginger 1/4 tsp nutmeg 1/8 tsp cloves 1 tsp
baking powder 1 tsp
baking soda 1/2 tsp salt Wet: 1 can (15 oz)
organic pumpkin puree 1/3 cup
coconut oil, melted 3/4 cup maple syrup 1/2 cup vegan milk (
coconut, almond, soy) 2 tsp lemon or lime juice 1 tsp vanilla Frosting: 1 cup full - fat
coconut cream, chilled 3 Tbsp maple syrup 1 tsp vanilla bean paste
Vegan Zucchini Bread 1 1/2 cups whole wheat flour 1 teaspoon
baking powder 1/2 teaspoon
baking soda 1/4 teaspoon fine sea salt 2 teaspoons ground cinnamon 1/4 teaspoon ground ginger 1/2 cup unsweetened almond milk or soymilk 1 teaspoon apple cider vinegar 1/2 cup
organic evaporated cane sugar or sucanat 1/4 cup virgin unrefined
coconut oil, melted (liquid) 1/4 cup unsweetened applesauce 1 cup finely shredded zucchini 1 1/2 teaspoons pure vanilla 1/2 cup chopped toasted walnuts or pecans 2 tablespoons roasted cacao nibs
Frankincense: purified water,
organic Gold Label Virgin
Coconut Oil,
organic jojoba, plant based emulsifying wax, grapefruit seed extract, sodium bicarbonate (
baking soda), and essential oils of wildcrafted frankincense and sandalwood.
1 teaspoon
baking powder sea salt 2 tablespoons
organic coconut oil
2 cups
coconut shreds 1 cup One Degree
Organics Sprouted Spelt Flour 1/2 cup One Degree
Organics Quick Oats 1/2 cup
coconut palm sugar 1/2 tsp nutmeg 1 tsp
baking soda 1/4 tsp salt 1/8 cup + 2 Tbsp maple syrup 1/2 cup
coconut oil, melted 4 Tbsp water 1/2 tsp vanilla