I used fat only from full fat coconut milk,
organic palm oil shortening, and raw honey.
Not exact matches
organic palm shortening (can use coconut
oil) 1 - 2 TBSP.
* 2 cups unsalted, roasted peanuts, preferably
organic * pinch of salt, or to taste * 1 - 2 teaspoons peanut
oil or
organic, sustainable
shortening: I used one made from coconut /
palm oil (optional - for creamier peanut butter) * 2 teaspoons honey or pure maple syrup, or to taste (optional - for sweeter peanut butter)
I'm curious if virgin coconut
oil can be used instead of the
organic palm shortening for your sugar - free vegan frosting?
I would be very cautious recommending the use of
palm shortening or any
palm fruit
oil products in your cooking, because even if they are
organic, it doesn't mean they were harvested sustainably.
Since I eat a fair amount of saturated fat from coconut
oil and
organic palm shortening, and I usually mix both with nuts (raw nuts but I bake with
palm shortening so they aren't raw anymore: — RRB -, am I risking creating Alzheimers by mixing sat fat and high copper foods?