Sentences with phrase «solid coconut oil or butter»

Add solid coconut oil or butter and and syrup, pulse until mixture is crumbly and sticks together.

Not exact matches

Pastry 3/4 cup / 100 g oat flour (or 1 cup / 100 g rolled oats mixed into flour in a food processor) 1/3 cup / 50 g rice flour 1/2 cup / 50 g almond flour 2 tbsp potato starch or arrowroot 1/2 tsp sea salt 90 g / 3 oz chilled butter or solid coconut oil, cut into dices 3 - 4 tbsp ice - cold water

In the bowl of a stand mixer (or a large bowl using a hand mixer) combine the butter (or solid coconut oil), coconut sugar (or brown sugar) and vanilla extract.

3 Tbsp solid coconut oil (NOT melted) 1 Tbsp natural peanut butter or other nut butter 1/2 — 1 tsp grade B maple syrup (to taste) 2 tsp unsweetened cocoa powder (to taste — this depends on the brand of cocoa and your taste buds!)

When making pies or flaky pastries, we recommend using coconut oil in its solid state, just as you would for butter or shortening.

Because they are liquid, these oils aren't likely to whip up unless they are first blended with more solid fats like coconut oil, shea butter or cocoa butter.

Mixing the coconut oil with shea or cocoa butter will raise its melting point and keep it more solid when its warm.

1/4 cup coconut oil 2 tablespoon raw coconut butter (optional, use regular coconut oil if not available) 3 tablespoon raw honey, one that becomes solid at room temperature (use agave or maple syrup if vegan) juice of 1/2 lemon

I'd say it's best to use solid or semi-firm coconut oil... I found that using butter that was too runny affected my traditional chocolate chip cookies, so I imagine it's the same with the coconut oil.

However a solid oil like the non-dairy butter or coconut oil might hold the pie together better.

As I mentioned last week in my King Arthur Flour recap, you want to cut half of your COLD fat into small pieces (generally butter and / or lard, though Nikki told me she's had success with coconut oil when it's solid), then work into the flour with your hands until the mixture looks like cornmeal.

I haven't tried this with other oils, but I think it's really important to use chilled hardened coconut oil (or butter) because they're both solid fats.

Unrefined coconut oil (which is solid at room temperature) can add the thickness that butter would, and canola oil works in recipes with liquid sugars (think agave) or solid fats, such as groundnuts or chocolates in cakes.

115g coconut oil 150g dark chocolate, broken up (I used a good quality 70 % cocoa solids chocolate with no milk products) 6Tbsp cashew butter (or any nut butter) 1 / 2tsp himalayan pink salt 150g cranberries 100g almonds (or pistachios or hazelnuts) lightly roasted & chopped sprinkling of freeze dried raspberries

100g coconut oil 40g almond butter 60g almond milk 100g ground almonds 50g rice flour or buckwheat flour or cornflour 50g coconut sugar 1/2 tsp baking soda 1/2 tsp baking powder 100g dark chocolate, chopped (60 - 70 % cocoa solids, dairy free) sprinkle of himalayan pink salt for tops

If you're dairy - free, replace the butter in the recipe with an equal amount of solid non-dairy substitute, like shortening or coconut oil.

2 cups raw almonds (or other crunchy nuts) 1/3 cup flaxmeal 3/4 cup unsweetened shredded coconut 1/2 cup almond butter 1/2 cup coconut oil, warmed if it's rock solid 1 tsp.

flour granulated sugar brown sugar butter * solid shortening vegetable oil eggs baking powder baking soda milk vanilla extract (and other extracts, if desired) salt colored sugars (red and green) colored sprinkles or any other nonpareils colored icing (either make you own, or buy the already made) chopped nuts shredded coconut M&M's any other toppings you desire at the store unsweetened chocolate food colors

Coconut oil, olive oil, avocado oil, and butter (or ghee, made by removing the milk solids from butter).

The Keto Nut Butters will either be a solid or a liquid, depending on the heat, much the same as coconut oil and butter, if exposed to sunlight and or warm temperatures.

If you don't have this particular product, just substitute a tablespoon of white chocolate chips, a tablespoon of cashew butter (I buy fresh ground at from my grocery store), and a teaspoon of coconut butter (or coconut oil that's solid at room temp).

Or cool the coconut oil so it's solid and cut it into the dry batter as you would butter in baked goods (using a standing mixer is the easiest way — don't worry, using it here won't overwork the batter).

Coconut oil is very popular these days in both solid or liquid form to replace oils or butter in a recipe.