Actually, you can just use
pure coconut oil for everything from cleaning to moisturizing to treating diaper rash, but if you'd prefer a little variation, check out these recipes!
Not exact matches
Have been convinced
for years that what we put on our skin affects our health and so was my grandmother — she had fabulous skin using
pure olive
oil (as
coconut oil wasn't freely available back then).
But here we make it a tad more special and extra delicious by cooking the oatmeal with
pure apple juice / cider, spices, butter or
coconut oil and chopped almonds
for extra rich flavor and texture.
When buying
coconut oil, go
for the
pure stuff.
For the cake: 4 tbsp all purpose flour 1/4 tsp baking powder 2 tbsp sugar 2 tbsp milk or cream 1/2 tbsp
coconut oil 2 tbsp
pure pumpkin puree 1/4 tsp vanilla extract 1 / 4 tsp pumpkin pie spice
2 cups old - fashioned oats (use certified gluten - free oats
for gluten - free granola) 1/2 cup chopped pecans 1/4 cup raw pepitas 1/4 cup raw sunflower seeds 3 tablespoons
coconut oil 3 tablespoons dark brown sugar, packed 3 tablespoons
pure maple syrup 1/2 teaspoon fine sea salt 1/2 cup chopped dates (I used deglet noor)
3 cups cashews, soaked
for 1 hour 3/4 cups
coconut oil, melted fresh squeezed lemon juice of 1 lemon 1/2 cup agave nectar (or raw honey if not strict vegan) 1 tablespoon
pure vanilla extract 1/4 cup filtered water
For the Sloppy Joe: 1 tablespoon plus 1 teaspoon
coconut oil, divided 1 medium onion, diced medium 1 pound seitan, chopped into bite sized pieces 3 cloves garlic, minced 1 tablespoon minced fresh ginger 2 tablespoons chopped fresh thyme 1 tablespoon sweet paprika 1/2 teaspoon salt 1/2 teaspoon allspice 1/2 teaspoon crushed red pepper flakes 1/8 teaspoon cinnamon Several dashes fresh black pepper 14 oz can crushed tomatoes 2 tablespoon
pure maple syrup 1 tablespoon fresh lime juice 2 teaspoons yellow mustard
The body assimilates and utilizes MCTs
for energy more easily than LCTs, which is why we see a lot of athletes using
pure coconut oil as an energy booster.
It is
pure coconut oil and comes in plain (white) or yellow (with carotene added
for the buttery color).
1/3 cup almond flour 1 banana 1/8 cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon
pure stevia powder (if you can have unrefined sugars, you could substitute with 2 tablespoons
coconut sugar) 1 teaspoon
pure vanilla extract
coconut oil — use
for frying in skillet and instead of butter to serve raw honey — instead of syrup raw pecans — shelled
I recently got my hands on the KTC
Pure coconut oil (I am quite new to
coconut oil), and my biggest concern if I can use it
for eating purposes (not frying but literally EATING since I recently heard about its great properties)?
For the Middle: 3 cups raw cashews, soaked overnight in cold water 3/4 cup (185 ml) coconut oil 1/2 cup raw honey or maple syrup, for pure vegan Juice from 1 lemon 1/2 vanilla bean, seeded Optional: 100g smooth peanut but
For the Middle: 3 cups raw cashews, soaked overnight in cold water 3/4 cup (185 ml)
coconut oil 1/2 cup raw honey or maple syrup,
for pure vegan Juice from 1 lemon 1/2 vanilla bean, seeded Optional: 100g smooth peanut but
for pure vegan Juice from 1 lemon 1/2 vanilla bean, seeded Optional: 100g smooth peanut butter
I pay $ 4.99
for a 30oz jar of Kroger refined
pure coconut oil as opposed to $ 3.99
for a 14oz jar of organic
coconut oil.
1 1/2 cups all - purpose gluten - free flour 1 tablespoon baking powder 1/2 cup raw cane or
coconut palm sugar 1/2 cup powdered stevia (or same as above) 1/4 teaspoon fine sea salt 3/4 cup unsweetened apple sauce 1/2 cup hot water 1/2 cup
coconut oil, melted 1 tablespoon
pure vanilla extract dark chocolate chips
for the eyes (optional)
I don't know if it's because I eat right, but I've used either
pure shea butter, argan
oil, or
coconut oil as skin moisturers
for over a decade.
6 long stalks of rhubarb, cut into chunks 100g raw sugar 1/2 a vanilla bean 2 tsp cinnamon 3/4 cup (185 ml)
coconut oil, melted if hard 1/3 cup lemon juice 1/2 cup (170g) raw honey or maple syrup
for pure vegan pinch of sea salt Line a 23 cm baking tin with baking paper.
Ingredients - 1 cup tahini - 1/2 cup
coconut sugar - 1/4 cup
pure maple syrup - 1 teaspoon vanilla extract - 2 eggs - 1/3 cup unsweetened cocoa powder - 1 tablespoon
coconut flour - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/3 cup chocolate chips
For the chocolate drizzle - 2 tablespoons chocolate chips - 1 teaspoon
coconut oil
These are 100 %
pure coconut oil portions, perfect
for frying, cooking & baking.
Cinnamon Agave Kissed Toasted Walnut Pumpkin Cake Servings: 12 - 15 Ingredients
For The Pumpkin Cake: 1 cup Fructevia 1 cup MonkSweet 1 & 1/4 cups vegetable oil (may use unsweetened applesauce for half) 8 eggs 2 tsp pure vanilla extract 2 cups pumpkin puree (not pumpkin pie mix) 2 tbsp cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2 cup coconut flour Directions For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick baking spr
For The Pumpkin Cake: 1 cup Fructevia 1 cup MonkSweet 1 & 1/4 cups vegetable
oil (may use unsweetened applesauce
for half) 8 eggs 2 tsp pure vanilla extract 2 cups pumpkin puree (not pumpkin pie mix) 2 tbsp cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2 cup coconut flour Directions For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick baking spr
for half) 8 eggs 2 tsp
pure vanilla extract 2 cups pumpkin puree (not pumpkin pie mix) 2 tbsp cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2 cup
coconut flour Directions
For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick baking spr
For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick baking spray.
2 tablespoons (24g) unrefined
coconut oil 1/4 cup (55g) Califia Farms unsweetened almondmilk 3/4 cup (170g) brown sugar 1 cup (220g) homemade smooth + creamy peanut butter 2 teaspoons (12g)
pure vanilla extract 1/4 teaspoon (1g) baking soda 1/2 teaspoon (3g) fine sea salt 1 1/4 cups (175g) unbleached flour (see notes
for a GF option)
For the crust: 3/4 cup (90 g) whole wheat pastry flour 1/4 cup (35 g) raw cashews Pinch fine sea salt 2 tablespoons (42 g) raw agave nectar or (30 ml)
pure maple syrup 2 to 3 tablespoons (28 to 42 g)
coconut oil, melted Nonstick cooking spray
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!!!
For those who really just want to pop little bites of nearly pure coconut oil throughout the day, then these two recipes are perfect for y
For those who really just want to pop little bites of nearly
pure coconut oil throughout the day, then these two recipes are perfect
for y
for you:
Also, Carrington Farms organic
pure coconut oil is great
for the skin and hair.
I use
pure coconut oil instead of MCT
oil for a couple of reasons: one,
coconut oil is just that — straight - up fat from
coconuts, so you know exactly what you are consuming.
Ingredients: Crust: 1 bag of original granola / 1/3 cup Carrington Farms Liquid
Coconut Oil / Filling: 1 1/2 cup soaked raw cashews (soak
for 3 hrs) / 1/3 cup
pure maple syrup / 1/3 cup / Carrington Farms Liquid
Coconut Oil / 1/2 cup frozen wild blueberries / 1 TBSP vanilla extract / a splash of unsweetened vanilla almond milk.
3 cups all - purpose flour 2 1/2 teaspoons Pumpkin Pie Spice 1/2 teaspoon ground cinnamon 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1 cup
coconut oil, melted (use refined
for a milder flavor) 3/4 cup light brown sugar, packed 1/2 cup granulated sugar 1/2 cup
pure pumpkin purée 1 teaspoon
pure vanilla extract 6 oz dark chocolate, chopped
This gorgeous gardenia infusion is created with a minimum of 200 Tiare flowers
for every litre of
pure, volcanic, South Pacific
coconut oil.
3 cups all - purpose flour, plus more
for pans Non-dairy margarine
for pans 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup vegetable
oil 2 teaspoons
pure vanilla extract 2 cups sugar Egg replacer
for three large eggs 3 cups mashed ripe banana (about 3 large bananas) 1 8 - ounce can crushed pineapple, drained 1 cup chopped walnuts or pecans 1 cup desiccated
coconut, unsweetened Frosting 8 - ounce tub Tofutti cream cheese, softened 1/2 cup Earth Balance or other non-dairy margarine, softened 1 teaspoon vanilla 1 pound confectioner's sugar
Keep in mind that while
coconut oil is great
for making fat bombs,
pure MCT
oil won't work in this recipe, as it won't solidify.
coconut oil,
for greasing 2 cups BPA - free canned chickpeas, drained and rinsed 1/3 cup
pure maple syrup 3 tbsp hemp seeds 1 tbsp ground flaxseed 2 tsp pure vanilla extract (TRY: Simply Organic Pure Vanilla Extract) 1/2 tsp sea salt 1/4 tsp each baking powder and baking soda 1/2 cup chopped unsweetened dark chocolate, div
pure maple syrup 3 tbsp hemp seeds 1 tbsp ground flaxseed 2 tsp
pure vanilla extract (TRY: Simply Organic Pure Vanilla Extract) 1/2 tsp sea salt 1/4 tsp each baking powder and baking soda 1/2 cup chopped unsweetened dark chocolate, div
pure vanilla extract (TRY: Simply Organic
Pure Vanilla Extract) 1/2 tsp sea salt 1/4 tsp each baking powder and baking soda 1/2 cup chopped unsweetened dark chocolate, div
Pure Vanilla Extract) 1/2 tsp sea salt 1/4 tsp each baking powder and baking soda 1/2 cup chopped unsweetened dark chocolate, divided
I found a recipe
for a Chocolate Avocado Mousse (guiltykitchen) in which you melt 3 TBS
coconut oil, 1 OZ 100 %
pure dark chocolate, 3 TBS cacao powder together to put in the mousse.
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).
2 - 3 medium ripe bananas 1/4 cup melted
coconut oil 2 Celestial Peppermint Lane tea (removed from tea bags) 1/4 cup
coconut sugar 1/4 cup
pure maple syrup 1 chia / flax or flax meal egg (1 tablespoon of flax and or flax / chia mixed with 3 tablespoons of water & let to sit
for 3 mins) 1 teaspoon
pure peppermint extract 1.25 cups oat flour (you can make your own by blending in a food processor down to flour) 3/4 cup almond meal 1/2 cup unsweetened cacao powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup of vegan, dark chocolate chips
1/4 Cup Wheat Bran 1/4 Cup Vanilla NonFat Greek Yogurt 2 Eggs 2 Tablespoons
Coconut Oil, Melted 3 Tablespoons
Pure Maple Syrup 1 Tablespoon Honey 3 Medium Bananas, Mashed 1 Tablespoon Lemon Juice 1/2 Cup Raisins 1 Cup Whole Wheat Pastry Flour, Sifted 1/2 Cup Wheat Germ 1/2 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 1 Teaspoon Ground Cinnamon 1/2 Teaspoon Ground Nutmeg 1/2 Cup Walnuts, Coarsely Chopped Oats, Nuts or Sunflower Seeds
For Garnish
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
I have put some notes below on soaking nuts, also referred to as «activating», how to melt raw ingredients keeping them in their raw state, how to choose a
coconut oil and what to look
for when buying
pure maple syrup.
For the smoky cauliflower: 4 tbsp
coconut oil, divided 1 large yellow onion, chopped Sea salt Freshly ground black pepper 1 large head cauliflower, cut into florets 1/2 jalapeño, finely chopped 1 tsp smoked paprika 1 tsp
pure maple syrup 2 tbsp freshly squeezed lime or lemon juice
1/4 cup
pure maple syrup OR
coconut sugar (see above
for the difference) 1/4 cup
coconut oil 1 cup ground almonds 1 cup
coconut thread 1 tsp cinnamon 1 tsp ginger 1 tsp vanilla essence or powder pinch of Himalayan pink 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
I always have a large jar around
for cooking and skin care, so it's more economical
for me to use
pure coconut oil instead.
1 tsp organic matcha tea 1 - 2 tbsp hemp seeds 1/4 tsp organic ground cinnamon (or pumpkin spice blend) 1/2 tsp
pure vanilla extract 1 tbsp collagen peptides 1/2 — 1 tbsp
coconut butter or virgin
coconut oil * 1/2 — 1 date (optional — omit
for no sugar version) 2 cups hot water
It's much cheaper than other brands but is
pure coconut oil and has all the benefits, (i read a blog from someone who investigated this over other more expensive oils) just «over» refined so it's lost it's taste, so it's good
for regular cooking where you don't want it to be coconutty or if you don't want to use the expensive tasty
oil and «waste» it.
* 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)
For the Lime Glaze: 2 Tbsp
Coconut Oil Zest from 1 Lime Juice from 1 Lime 2 Tbsp
Coconut Milk 2 Tbsp Honey or Agave Syrup 1/2 tsp
Pure Vanilla Extract
chocolate hempseed 1 1/2 cups tigernut flour 1/2 cup hemp hearts (plus extra
for rolling) 1/4 cup raw cacao powder few dashes of cinnamon 1/4 teaspoon ground vanilla bean seeds 1/2 cup organic raisins 2 tablespoons
pure maple syrup 1 tablespoon virgin
coconut oil 1 tablespoon purified water
cashew mulberry 1 cup tigernut flour 1/2 cup raw, hulled sunflower seeds 1/2 cup hemp hearts 1/4 teaspoon ground vanilla bean seeds 2 tablespoons
pure cashew butter 1/2 cup dried mulberries, soaked
for 2 - 4 hours 2 tablespoons
pure maple syrup 1 tablespoon virgin
coconut oil
As
for the delicious crumb part of these bars, they're made with oats, almond flour, some
coconut oil and they're gently sweetened with
pure maple syrup.
LINZER SCHNITTEN COOKIES 2 Large Eggs 1 1/2 cups Powdered Honey 3/4 cup
Coconut Oil or Unsalted Butter, melted 3 2/3 cups Spelt Flour plus more
for rolling out 1/2 teaspoon Pink Salt 1 teaspoon Baking Powder 2 teaspoons Cinnamon 1 teaspoon Cloves 1 teaspoon
Pure Vanilla Extract Zest and Juice of 1 Large Lemon Sugar Free Seedless Jam