You could also use butter in
place of the coconut oil as desired or use a mix of both.
Not exact matches
Then chop the cauliflower into bite sized pieces and
place them in a baking tray with one tablespoon each
of coconut oil and tamari,
as well
as a sprinkling
of salt and paprika.
Bake the cake (or cupcakes)
as directed on box (I used
coconut oil in
place of the butter, and almond milk in
place of regular milk, and 2 eggs) yield is around 34 mini cupcakes
Also, not that this is gluten - free, but I also use 1 T
coconut oil in
place of 1 T
of the canola
oil, and I think I'd like to substitute the entire amount next time,
as I think the slight hint
of coconut flavor lends itself well to the Thai flavors.
If making cakes, lightly grease the pans with
coconut oil, cut a parchment circle to fit the bottom
of the pan,
place it in the pan, and lightly grease that
as well.
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!
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!
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!
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!
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!
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 did one cookie sheet at a time
as I am bit
of a perfectionist when baking and I always
place on the top rack in the oven.I added little more
coconut oil so that I could form them.
In a medium - size, heavy - bottom saucepan,
place the
coconut oil or butter, milk, sugar (if you use 1 1/2 cups
of sugar instead
of 2 cups, the cookies just won't set up
as firmly) and salt.
Lightly grease two 6» cake pans with
coconut oil, cut a parchment circle to fit the bottom
of the pan,
place it in the pan, and lightly grease that
as well.
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.
While the crust cools,
place the cashews, milk, maple syrup,
coconut oil, vanilla and salt into the bowl
of a food processor and blend until smooth, stopping to scrape down the sides
of the bowl
as needed.
1.5 flax eggs (1.5 tablespoon
of flax or flax and chia (ground) meal mixed with 4 tablespoons
of water) 1 very ripe banana 1/4 cup
coconut oil 1/4 cup maple syrup (agave would work
as well) 1 medium pear (grated with skin on) and
place in a small colander and remove most
of the water 1/2 tsp sea salt 1.5 tsp baking soda 1 tsp ground cinnamon 1/2 c + 2 tablespoons almond or cashew milk 2 carrots, grated 2/3 cup gluten free rolled oats 1/2 cup almond meal 1 cup gluten free flour (I used Bob's Redmill) Walnuts for topping (optional)
Coconut oil was eventually given a nutritional makeover and has taken it's rightful
place as one
of the healthiest and most practical foods in the world.
To gently melt the
coconut oil,
place in a heat proof bowl set over a pan
of steaming water with the heat turned off (you could use the same pan
of water
as the chocolate, just switch bowls the bowls over
as needed).
As noted, I tried using more
of the almond butter in
place of the
coconut oil in earlier versions and wasn't a fan, but just a tablespoon should be fine.
I use
coconut oil in
place of palm shortening in every recipe and it works just
as well in this one.
Demonized for years
as «unhealthy» due to the high content
of saturated fat in
coconut oil, there were very few
places where one could purchase
coconut oil in 2002, and the few sources available were generally highly refined
coconut oils.
Place a sheet
of parchment paper beneath a cooling rack and begin dipping the bars in the melted chocolate, taking care not to leave them in too long
as the
coconut oil will melt and the bar will break.
Had to sub out shortening for the
coconut oil,
as the only
place I can find unrefined wants $ 12 for a jar
of it.
I didn't have
coconut oil and just used regular olive
oil in its
place, however, I also added a splash
of orange flower water to it
as well.
You can use half
as much
of a liquid
oil like almond, jajoba or avocado
oil in
place of the
coconut oil, especially in the shea butter recipe.
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).