Heat 1
tablespoon coconut oil or butter over medium heat on the stove.
Not exact matches
Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut
or coconut milk 6
tablespoons cacao powder 4
tablespoons cocoa nibs 2
tablespoons vanilla extract 2
tablespoons coconut flakes 1/2 cup
coconut oil 1 cup sprouted pecan
butter or almond
butter 3/4 cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax seeds 3
tablespoons maca powder (optional) 2
tablespoons lucuma powder (optional)
2
tablespoons peanut
or vegetable
oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light
coconut milk 1/2 cup of Peanut
Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3
tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
about 5 clementines — divided 2/3 cup
coconut sugar — divided 3
tablespoons chia seeds 1/2
tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black beans 2
tablespoons sesame tahini
or another nut
butter 1/4 cup cocoa powder 1/2
tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional
1
tablespoon oil (
butter / lard /
coconut oil) 1 medium onion, finely chopped (I use a mini-prep food processor) 1 clove garlic, minced 1 pound ground beef
or bison
or lamb 1 1/2 teaspoons paprika 1 teaspoon cumin 3/4 teaspoon cinnamon 1/4 cup chopped kalamata olives (about 10 - 12) 1/4 cup golden raisins 1 teaspoon sea salt Scant 1/4 teaspoon black pepper 2 - 3
tablespoons chopped cilantro 1 teaspoon lemon zest
1/3 cup sifted
coconut flour 2/3 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon guar gum
or xanthan gum ⅛ teaspoon salt 1/3 cup extra-virgin
coconut oil or palm shortening
or butter, room temperature 3 — 4
tablespoons honey
or agave nectar, to taste 2
tablespoons unsweetened
coconut milk, lite
or full fat 1 teaspoon pure vanilla extract
1 1/4 cups organic brown rice syrup 3/4 cup organic peanut
butter * 2
tablespoons organic virgin
coconut oil 6 cups brown rice cereal (gluten - free) 1/4 cup cacao nibs
or dark chocolate chips (optional)
3 cups soaked cashews (soaked for 3 hours in water) don't soak any longer 1 1/2 cups almond milk I cup fresh lime juice 2 teaspoon packed lime zest 3/4 cup agave
or maple syrup 1 teaspoon vanilla A pinch
or two of salt 3
tablespoons lecithin 3/4 cup
coconut oil or coconut butter
1/4 cup creamy almond
butter 1/4 cup maple syrup 1/4 cup
coconut oil, melted 1 teaspoon pure vanilla extract 2
tablespoons light brown sugar, packed 1/4 teaspoon ground cinnamon 1/2 teaspoon Kosher
or sea salt 2 1/2 cups old - fashioned oats 1 1/2 cups unsweetened flaked
coconut 1 cup roughly - chopped raw almonds 4 ounces bittersweet chocolate, finely chopped
I had the two
tablespoons listed as either ghee
or coconut oil, when
butter should also have been listed as an option.
Before we season our meat, put 1
tablespoon of your favorite cooking fat -LCB- grass - fed
butter, ghee, extra virgin
coconut oil,
or lard -RCB- in a medium / large sauté pan over medium / high meat.
2
tablespoons butter, ghee,
or coconut oil 3 eggs 3/4 cup whole milk
or coconut milk 1/2 cup almond flour 1/4 cup arrowroot powder 2
tablespoons coconut sugar
or honey 1/2 teaspoon vanilla extract 1/8 teaspoon unrefined sea salt 1/2 cup fresh
or frozen organic blueberries
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
for the filling: 120 grams (1/2 cup) cream of
coconut 100 grams (1/2 cup) granulated sugar 100 grams (1/2 cup) brown sugar heaping 1/2 teaspoon kosher salt 3 eggs 2 egg yolks 30 grams (2
tablespoons)
coconut oil 85 grams (6
tablespoons)
butter 2
tablespoons desiccated
coconut 1
tablespoon cornmeal scant cup (approximately 225 mL,
or 7/8 cup) buttermilk, well - shaken
Add 6
tablespoons melted
butter or coconut oil, 4 large eggs, and 1 teaspoon vanilla extract to baking mix.
1
tablespoon oil (
butter / ghee /
coconut oil) 1 1/2 — 2 pounds lamb meat on the bone (lamb shoulder blade
or arm chops) 1 onion, sliced 2 cloves garlic, minced 1 teaspoon fresh grated ginger 1
tablespoon curry powder 1 teaspoon sea salt (
or to taste) 2 medium carrots, sliced Potatoes, diced (optional) 2 cups stock 1/3 — 1/2 cup raisins
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
4 cups old fashioned oats 1/2 cup slivered almonds 1/4 cup ground flaxseed 1/2 cup sunflower seeds 1/2 cup sweetened raw
coconut flakes 1/2 teaspoon + 1/4 teaspoon salt 1/4 cup
coconut oil 3
tablespoons butter 1/4 cup honey 1/4 cup light brown sugar 1/2 teaspoon vanilla extract 2/3 cup dried cherries, chopped 1/2 cup white chocolate chunks
or chips
1 very ripe banana 1/2 cup of fresh blueberries + extra for decorating the cookies (optional) 2
tablespoons of milled flaxseeds + 4
tablespoons of water 1/2 cup of almond
butter (peanut
butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of ground almonds 3 -4
tablespoons of roughly chopped hazelnuts 3
tablespoons of melted
coconut oil 3
tablespoons of maple syrup
or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3
tablespoon of almond milk pinch of sea salt
1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch piece ginger 1 large onion, chopped and divided into 2 parts 1 large bunch of cilantro, chopped and divided into 2 parts 2 serrano chiles, seeds and stems removed 1
tablespoon butter or olive
oil for sauteeing 1 teaspoon turmeric 4 large tomatoes, quartered 1 1/2 cups
coconut milk 1 cup yogurt 2 cups coarsely chopped vegetables, such as carrots, potatoes, and cauliflower
Pad Thai 2
tablespoons raw almond
butter 1/3 cups
coconut oil 1
tablespoon Nama Shoyu
or Bragg Liquid Aminos 1 teaspoon ground coriander 1/2 jalapeno pepper — seeded 2 teaspoons freshly squeezed lemon juice 1/3 cup purified water 1 package kelp noodles
-LSB-...]
or other nuts — walnuts, pecans, etc. 6
tablespoons almond
butter or other nut / seed
butter (pumpkin seed
butter would work great here) 2
tablespoons ghee at room temperature
or coconut oil, melted 1/4 cup honey -LSB-...]
Chocolate Bottom: — 16 Oreo cookies (
or any chocolate sandwich cookie brand)-- 1
tablespoon melted
butter or refined
coconut oil
Chocolate peanut
butter truffles — Replace the
coconut oil with 2
tablespoons of peanut
butter (
or your favorite nut
butter).
So first of all, I love your recipes, and second, I'm making this tart for my friends birthday but I was wondering if I could omit some
coconut oil and replace it for 1
or 2
tablespoons of unsweetened almond milk
or almond
butter
ingredients PB&J CEREAL FRENCH TOAST 1/2 cup peanut
butter 1/2 cup strawberry jam 8 slices brioche 2 large eggs 2
tablespoons milk (preferably whole) 1/2 teaspoon ground cinnamon 1/4 teaspoon nutmeg Kosher salt (to taste) 3 cups sweetened corn flakes (crushed) 4
tablespoons unsalted
butter or coconut oil
Soak for 3 - 24 hours 1 cup of cashews in filtered water 2 bananas, super ripe 1/4 cup of lemon
or orange juice — I used oj 1/4 cup of maple syrup 1/4 cup of
coconut oil, melted 3
tablespoons of softened peanut
butter (I prefer Justin's) 1 teaspoon of vanilla extract
Chocolate Peanut
Butter Granola Recipe 3 cups old - fashioned rolled oats (gluten free, if needed) 1/2 cup creamy peanut butter 3 tablespoons virgin coconut oil 3 tablespoons pure maple syrup 1/2 teaspoon fine sea salt or kosher salt 1/2 cup semisweet or bittersweet chocolate
Butter Granola Recipe 3 cups old - fashioned rolled oats (gluten free, if needed) 1/2 cup creamy peanut
butter 3 tablespoons virgin coconut oil 3 tablespoons pure maple syrup 1/2 teaspoon fine sea salt or kosher salt 1/2 cup semisweet or bittersweet chocolate
butter 3
tablespoons virgin
coconut oil 3
tablespoons pure maple syrup 1/2 teaspoon fine sea salt
or kosher salt 1/2 cup semisweet
or bittersweet chocolate chips
-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-...]
1 1/2 cups Diced Cauliflower 4 large Eggs 1/4 cup Almond Milk 1/4 cup melted
Coconut Oil or Butter 1/3 cup chopped, Roasted Pecans 2/3 cup Xylitol OR 1/3 cup Xylitol + 1/4 cup Honey or Agave 1 teaspoon Vanilla Extract 2 teaspoons Cinnamon 1/4 teaspoon Nutmeg and Allspice 1 1/2 cup Oats 2.5 Tablespoons Coconut Flo
or Butter 1/3 cup chopped, Roasted Pecans 2/3 cup Xylitol
OR 1/3 cup Xylitol + 1/4 cup Honey or Agave 1 teaspoon Vanilla Extract 2 teaspoons Cinnamon 1/4 teaspoon Nutmeg and Allspice 1 1/2 cup Oats 2.5 Tablespoons Coconut Flo
OR 1/3 cup Xylitol + 1/4 cup Honey
or Agave 1 teaspoon Vanilla Extract 2 teaspoons Cinnamon 1/4 teaspoon Nutmeg and Allspice 1 1/2 cup Oats 2.5 Tablespoons Coconut Flo
or Agave 1 teaspoon Vanilla Extract 2 teaspoons Cinnamon 1/4 teaspoon Nutmeg and Allspice 1 1/2 cup Oats 2.5
Tablespoons Coconut Flour
150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can use a food processor
or coffee grinder) 200 g cherry jam
or cherry preserve, with no added sugar 30 g
coconut oil, to be melted 40 g pure cocoa
butter, to be melted 200 g fairtrade dark chocolate (70 % cocoa), melted in a bain - marie 100 ml GMO - free vegetable cream 100 g almond
butter 1 - 2
tablespoons hazelnut
butter 2 handfuls of shelled hazelnuts, more
or less finely chopped
3/4 to 1 pound fish fillets (thinner fillets such as dover sole, flounder
or tilapia) 1 egg 1/2 to 3/4 cup flour of your choice (white rice flour, almond flour etc) Sea salt and pepper 1 - 2
tablespoons oil (
butter or coconut oil)
1 1/4 cup of oats 1/2 cup of ground almonds 1/2 cup of pumpkin puree 2
tablespoon of
coconut oil — melted 3
tablespoons of runny almond
butter 5
tablespoons of maple syrup
or agave nectar 1
tablespoon of milled flaxseeds + 3
tablespoons of water 1/2 teaspoon of baking soda 1/2 teaspoon of bicarbonate of soda 1/2 teaspoon of cinnamon powder 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg a pinch of sea salt 50gr of Mia Cranberry Chocolate chopped into small pieces 2
tablespoons pumpkin seeds (optional) 2
tablespoons pecans, chopped 2
tablespoons dried cranberries, chopped
1 3/4 cup of spelt flour 1 1/2 cup of almond
or soy milk (I wouldn't recommend using rice / oat
or coconut milk for this recipe as they are too watery) 1 teaspoon of apple cider vinegar 1 scoop of Fit Delis Chocolate Protein powder 2
tablespoon of raw cacao powder 1 1/2 teaspoon of baking powder 1
tablespoon of runny and smooth peanut
butter 1/4 cup of melted
coconut oil 1/4 cup of maple syrup A pinch of sea salt
3 - 4 large sweet potatoes 1 Granny Smith Apple 1 - 2
Tablespoons grass - fed
butter or coconut oil 1 tsp of cinnamon 20 drops of stevia 1 tsp of pink salt
2
tablespoon maple syrup 2
tablespoon melted
coconut oil 2
tablespoon peanut
butter (
or almond
butter for paleo) 1/2 teaspoon vanilla extract pinch of sea salt
2 cups gluten free all purpose flour — I use Pamelas brand all
OR 2 cups whole - wheat pastry flour 1 1/1 cups old - fashioned rolled oats 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 teaspoon celtic sea salt 1 teaspoon baking powder 1 teaspoon baking soda 1/3 cup
coconut oil — liquid 1/2 cup honey 2 eggs 1 cup whole - milk plain yogurt 4
tablespoons cold unsalted
butter, cut into small pieces 3
tablespoons evaporated cane juice
for the strawberry salsa: about 1 cup of strawberries, hulled and diced 2 green onions, minced 1 jalapeno, seeded and minced 6 basil leaves, minced the juice of 1 small lime 1/4 teaspoon of salt dry ingredients for the pancakes: 1 cup of buckwheat flour 1 cup of oat flour 1/4 teaspoon of salt 2 teaspoons of baking soda 3
tablespoons of poppy seeds wet ingredients: 1 cup of unsweetened nut milk (
or regular milk if you prefer) 1 ripe banana 1
tablespoon of olive
oil 1 teaspoon of vanilla 1 egg, lightly beaten some
butter or olive
oil or coconut oil for the pan
Natashia, if you use a full
tablespoon of
coconut oil and
butter, it will run around 220 calories for the full batch,
or 110 per cup.
Ingredients 4 Russet potatoes 4 garlic cloves, thinly sliced 4
tablespoons butter, melted (can substitute olive
or coconut oil) 1
tablespoon fresh rosemary, chopped 1
tablespoon fresh sage, chopped 1/4 teaspoon salt
2 cups of your favorite peanut
butter (I used Justin's) 2 large ripe bananas
or 3 regular sized 1/3 cup of maple syrup 1/4 cup of melted
coconut oil 1
tablespoon of vanilla extract
4
tablespoons Earth Balance dairy - free
butter or coconut oil (
coconut oil will result in crunchier treat with a hint of
coconut flavor)
3
tablespoons peanut
butter (crunchy style) 2
tablespoons chili pepper jam
or 1⁄4 cup sweet chili sauce 1 1⁄4 cups hot vegetable stock 1
tablespoon toasted sesame
oil 2
tablespoons soy sauce
or tamari 6
tablespoons coconut milk
1 pound butternut squash, cut into one - inch cubes 2 cups low sodium vegetable stock
or broth 3
tablespoons coconut milk (unsweetened) 1
tablespoon almond
butter 1 teaspoon kosher salt 1 teaspoon white pepper 3
tablespoons curry powder 1
tablespoon olive
oil
Olive
oil or Coconut oil cooking spray 3/4 cup gluten - free baking flour 1 cup water 1/2 teaspoon garlic powder salt and pepper to taste 2 heads cauliflower, cut into bite - size pieces 2
tablespoons butter 1/2 cup Ghost Scream ® hot sauce 1 teaspoon honey Preheat oven to 450 degrees F. Lightly grease a baking sheet with
* 1/4 cup (60 g) unsalted
butter * 3
tablespoons extra-virgin olive
oil * 3
tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled
or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped if large (try an equal mix of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked
coconut, sweetened
or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole
or ground seeds, such as chia seeds, sesame seeds, flaxseeds,
or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
1) 2 cups of hazelnut meal 2) 4
tablespoons tapioca flour (
or arrowroot powder) 3) 1 teaspoon baking powder 4) 1/2 teaspoon of salt 5) 1/4 cup of
butter (
or ghee,
coconut oil or palm shortening) 6) 1/2 cup of brown sugar (
or 1/4 cup honey) 7) 1 large egg (
or two small eggs), room temperature 8) 1
tablespoon of pure vanilla extract 9) 1/2 cup dark chocolate chips (gluten, dairy, soy free)
1) 3 cups almond flour 2) 3 large eggs 3) 1/2 cup honey 4) 1/2 cup
butter or ghee
or coconut oil at room temperature — extra for greasing if not using paper muffin molds 5) 1
tablespoon of orange zest 6) 2 teaspoons of baking powder 7) A pinch of salt 8) 1/2 cup of slivered almonds
1/4 cup
butter 1/2 cup
coconut oil 1 cup Splenda 1/4 cup sugar alcohol (I'd use erythritol now, but I originally used maltitol) 1
tablespoon blackstrap molasses (
or dark molasses) 1 egg 1 cup almond meal 1 cup vanilla whey protein powder 2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon ground ginger 2 teaspoons cinnamon 1/2 teaspoon ground cloves
1) 2 cups of almond meal 2) 1/3 cup + 1
tablespoon of ground flaxseeds 3) 1 teaspoon of whole flaxseeds + more for garnish 4) 1/2 teaspoon of salt 5) 2 teaspoons of baking powder 6) 1/2 cup of tapioca flour (
or arrowroot powder) 7) 6
tablespoons of
butter (
or coconut oil) 8) 4 eggs, whisked very well 9) 1 teaspoon of apple cider vinegar 10) 1/2 cup of unsweetened plain Greek yogurt (
or coconut cream)