I use
small flaked coconut that I find in the produce section or at the health food store.
I am not sure, but I imagine it would still work with
the small flake coconut!
Not exact matches
3 tbsp extra virgin
coconut oil 4 garlic cloves, finely chopped 1 inch (2, 1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2 tsp dried chili
flakes 2 tsp turmeric 1 tsp mustard seeds, ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2
small apples, cut in
small dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml)
coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp sea salt
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp
coconut sugar 1 garlic clove, minced 1/4 tsp red pepper
flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1
small or 1/2 medium sweet potato, peeled and finely shredded 1
small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
Just empty 1 — 2 cups of the
small coconut flakes into your blender or food processor and process until it's the consistency you like.
3 cups butternut squash, cubed 2 cups green beans, trimmed and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1
small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can)
coconut milk salt and pepper to taste pinch of chili pepper
flakes (I used bird's eye chili
flakes, which is hotter than regular red pepper
flakes.
I added a handful of chopped nuts for some crunch and might add a
small amount of
coconut flakes next time.
Mix - ins (
coconut flakes, pumpkin seeds, hemp seeds,
small dried fruit like raisins, chocolate chips)
In a
small bowl, combine pineapple,
coconut aminos, lime juice, ground ginger, red pepper
flakes, salt and pepper.
1 tbsp
coconut oil 1 onion, chopped 900g butternut squash, peeled, deseeded and cut into
small chunks 1/2 tsp dried chilli
flakes 600 ml vegetable stock 100g organic watercress, roughly chopped Celtic or Himalayan salt and black pepper, to taste
1/2 a large 500g pot of Total 2 % yogurt 1/2 cup egg whites 1/4 cup
coconut flour 1/4 cup unflavored whey (again, I used Tera's organic whey — nomm) 1/4 cup millet
flakes (subbable with quinoa
flakes) 4 brazil nuts 1 tablespoon stevia 1 tablespoon vanilla essence 2
small grated carrots (added after blending the above)
Roll into ground pistachios, ground almonds,
small coconut flakes, and raw cacao — many possibilities here.
for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups
coconut black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1
small red chili — seeded and minced 1/4 teaspoon red pepper
flakes Large handful fresh mint leaves — chopped sea salt to taste
In a
small bowl, combine the warm water and agar agar
flakes to bloom - about five minutes.In a
small saucepan combine the
coconut milk, raw sugar, vanilla and agar agar (including the water).
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or
coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper
flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1
small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
Can I use
small flake unsweetened
coconut?
Once filling is in place, sprinkle
small amounts of large toasted
coconut flakes around the edges.
I used one
small green jalapeno with no seeds, finelly chopped,
coconut cream (the one with no sugar added) instead of the
flakes, fresh orange juice and the zest of one orange.
In a
small skillet, dry - toast the
flaked coconut over medium heat until it just starts to turn golden.
2 Tablespoons Olive or
Coconut Oil 3 Cloves Garlic, Peeled & Chopped 1
Small Onion, Peeled & Chopped 1 Tablespoon Ground Tumeric 4 Tablespoons Grated Fresh Ginger 1 Cup Red Lentils, Sorted 3 Medium Sweet Potatoes, Peeled & Cut Into 2 - inch Pieces 6 Cups Organic Vegetable Broth 1/3 Cup
Coconut Milk Pinch Red Pepper
Flakes Salt & Pepper To Taste Garnish of Choice (See Notes Above)
Heat oil in a
small skillet over medium and cook
coconut flakes and spices, stirring constantly, until spices are sizzling and
coconut is golden brown, about 1 minute.
Spread
coconut flakes on a
small rimmed baking sheet and toast, tossing occasionally, until golden, about 5 minutes; transfer to a plate.
4 cups water 1 teaspoon salt (may need more, but add gradually) 1 - cup medium coarse cornmeal or polenta 2 - 3 tablespoons nutritional yeast
flakes (optional) 1 + cup
coconut, soy, rice, oat, or almond milk 2 cloves garlic, minced 1
small red onion, chopped 1/2 cup sundried tomatoes soaked until soft, drained, and chopped 1 tablespoon fresh basil, minced 1 tablespoon fresh parsley, minced
Add
coconut flakes to a
small skillet.
In
small glasses (or dessert dishes), pour the chia pudding and top with
coconut flakes and strawberries.
Chocolate Layer 1 cup + 2 tbsp of chocolate chips 2 heaping tbsp of
coconut butter 1/4 cup of large
flake, plain unsweetened
coconut Melt the chocolate chips and
coconut butter in a
small pan on low heat on your stove.
In a
small mason jar shake together
coconut aminos, honey, ginger and a pinch of red pepper
flakes until combined.
While Brussels sprouts are roasting in a
small saucepan add
coconut aminos, maple syrup, orange juice, garlic, ginger and red pepper
flakes and cook over medium heat, stirring occasionally until liquid reduces by half and thickens, about 8 - 10 minutes.
Ingredients filling 28g blueberries 1 / 2t (2.5 g) unsalted butter, softened 1 / 4t (1.1 g) truvia pinch of xanthan gum 1 / 8t (2g) vanilla flavor alcohol - free topping 1T (6g) sliced almond, unsalted & dry roasted, roughly cut into pieces 1 / 2T (3g)
coconut flakes 1 / 2t (2.2 g) Truvia pinch ground cinnamon pinch of nutmeg 1/2 (2.5 g) cold butter, cut into
small cubes Directions -LSB-...]
The
small quantity of agar
flakes, which are vegan and seaweed - derived, helps emulsify the natural separation common to canned
coconut milk.
Erin, Make sure the
coconut flakes are the
small shredded and MOST important — make sure it's the full fat kind.
Continue with
coconut oil and you can also use
coconut butter,
coconut flakes and
coconut milk in
small quantities are good during this stage and make sure you apply all the rules above to see if they are disturbing your gut.
2 tablespoons oil (ghee /
coconut oil) 1 medium onion, diced 1 lb carrots (about 5 medium carrots), peeled and sliced 1/2 head of
small / medium cauliflower, chopped * 2 cloves garlic, chopped 1 teaspoon fresh grated ginger 1 teaspoon ground cardamom (green, not black) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin Red pepper
flakes (to taste) 1/2 — 3/4 teaspoon sea salt (depending on taste) 3 - 4 cups chicken stock or vegetable stock (depending on how thick you like the soup) 1 cup
coconut milk
If you do not have any
coconut flour to hand, you can use desiccated
coconut flakes, but you will need to use food processor or blender, to blitz them a bit in order to make the
flakes as
small as possible.
Ingredients:
Coconut Crust 1/2 cup sweetened flaked coconut 3/4 cup all - purpose flour 7 tablespoons cold unsalted butter, cut into small cubes 1/3 cup confectioners sugar 1/4 teaspo
Coconut Crust 1/2 cup sweetened
flaked coconut 3/4 cup all - purpose flour 7 tablespoons cold unsalted butter, cut into small cubes 1/3 cup confectioners sugar 1/4 teaspo
coconut 3/4 cup all - purpose flour 7 tablespoons cold unsalted butter, cut into
small cubes 1/3 cup confectioners sugar 1/4 teaspoon salt
I especially appreciated her cookie choice today, which features not just a
small batch recipe, but also a sweet / salty / chocolatey seven - layer cookie option without a speck of
flaked coconut -LCB- shudder at that horrid substance -RCB-.
The
coconut was very
small little chips, not
flakes like I'm used to.
Measure the
coconut flakes into a
small bowl.
This crumble's had a Swoon Food makeover, it's entirely grain and dairy free, made with cashews, almonds and
coconut flakes, and is sweetened with just a
small amount of rice syrup.
I love the chewy texture that large
flaked coconut gives to this bowl, but you can use the
smaller unsweetened shredded
coconut if that is what you have on hand.
a very
small amount, such as 1 teasp to one cup of unsweetened
coconut milk, light boil for 6 minutes to dissolve the
flakes, plus 2 tablespoons of Trader Joes cocoa and 2 teasp of
coconut sugar, a half teasp vanilla makes a great pudding / flan serving 2 with 4/5 grams of sugar, refridge for 1 - 2 hrs
Toast the nuts or seeds and the
coconut flakes in a
small pan for about three minutes.
For the boats 4 medium chicken thighs 4 black peppercorns 2 large garlic cloves, peeled 2 tsp ghee or
coconut oil 2 medium onions, finely chopped 1/4 tsp fresh ginger, chopped 1 tsp tomato puree 7 whole dried unsulphured apricots 4 tbsp full - fat probiotic yoghurt 1/4 tsp fresh lemon juice 1
small handful fresh coriander, roughly chopped (save a little for garnishing) 2 tbsp
flaked almonds, toasted 6 baby gem lettuces, washed and dried Salt and black pepper
Corn and Mango Filling 2 ears of corn 2 2/3 cups cooked black beans 1
small green onion, finely chopped 1 mango, peeled and sliced 1/2 cup dried
coconut flakes grated zest and juice of 1 lime 1 Tablespoon extra virgin olive oil 1 teaspoon ground cumin 1 pinch each cayenne pepper, paprika, and dried oregano Sea salt
Fill a
small bag with
coconut flakes and shake each ball in the
coconut until the whole dough ball in covered
Each kid grabs their favorite flavor and I put out
small bowls of toppings, including chopped almonds, berries, granola and
coconut flakes.
Can I use
small flake unsweetened
coconut?
1 pound organic chicken breast, cut into
small chunks 1
small onion, chopped 3 large carrots, chopped 2 cups shredded chard or other greens 1 bunch green onions, chopped 1 lemon or lime, juiced 1/2 cup cilantro, chopped 1 tablespoon chopped garlic 1 tablespoon chopped ginger 1/2 tablespoon of red pepper
flakes (more or less depending on your heat tolerance) 1 can organic
coconut milk 1 quart organic chicken broth sea salt to taste
In a
small bowl, whisk the maple syrup,
coconut aminos, 1 tsp sesame oil, ground ginger, red pepper
flakes and black pepper together.
coconut flakes, unsweetened 1
small banana, frozen 1/4 cup fresh or frozen pineapple 1/4 cup fresh or frozen mango 1 - inch piece ginger, peeled and grated 1 scoop Perfect Fit Protein