Sentences with phrase «tablespoon coconut vinegar»

For each egg replaced, combine 1 teaspoon baking soda with 1 tablespoon coconut vinegar or apple cider vinegar.

Not exact matches

2 tablespoons vegetable or olive oil 2 large onions, chopped 6 cloves garlic, chopped 2 tablespoons bafat (Hurry Curry, see recipe here) 4 large tomatoes, chopped 2 cups coconut milk, recipe here 16 large shrimp, shelled and deveined 1 cup fresh or canned crab meat 1/2 teaspoon turmeric powder 1 teaspoon rice vinegar 1/4 cup bay or curry leaves Salt to taste

One tablespoon of Apple cider vinegar and used coconut oil instead of olive oil.

Here's what I gathered to make 12 pancakes (3» in diameter): 2 large eggs3 tablespoons full fat coconut milk 1/2 mashed ripe banana (about 2 tablespoons) 1/2 teaspoon apple cider vinegar 1/2 teaspoon vanilla extract1 1/2 tablespoons of Bob's Red Mill organic coconut flour 1/2 teaspoon cinnamon 1/4 teaspoon baking soda1 small pinch of saltghee or coconut oil (for frying)

ingredients: for the cake: 360 grams (3 cups) AP flour 400 grams (2 cups) sugar 2 teaspoons baking soda 1 1/4 teaspoons salt 480 grams (2 cups) canned coconut milk 200 grams (1 cup) coconut oil, liquid 30 grams (2 tablespoons) vinegar 1 generous cup shredded coconut (sweetened or unsweetened)

6 ounces extra-firm silken tofu (Mori Nu) 2 tablespoons Peach Schnapps 1 teaspoon pure vanilla extract 1/4 cup plus 2 tablespoons sugar (increase the sugar to 1/2 cup if you like sweeter foods) 1/2 tablespoon arrowroot 1/8 teaspoon salt 1/2 cup soy creamer 1/2 cup coconut milk (can use lite) 1/2 vanilla bean, split open, insides scraped 2 — 3 peaches, peeled, pitted, sliced in 1/2 1 tablespoon white balsamic vinegar 1 tablespoon fresh lemon juice 2 tablespoons sugar

2 cups blanched almond flour 2 tablespoons coconut flour 1/4 cup golden flaxseed meal 1/4 teaspoon kosher salt 1 1/2 teaspoons baking soda 5 (1/4 cups) of chia gel 1/4 cup coconut oil (melted) 1 tbsp of xylitol 1 tbsp apple cider vinegar

2 large eggs 1/2 cup oil (I use a mild flavored olive oil) 1/2 cup mild - flavored honey 1 tablespoon pure vanilla extract 1 1/2 teaspoons apple cider vinegar 1 cup milk of your choice (I used So — Delicious Unsweetened Coconut Milk) 2 cups blueberries (fresh or frozen)

(I used 1.5 cups of whole almonds, 2 tablespoons coconut flour, 1/4 cup of whole flaxseeds, 1/4 teaspoon salt, 1.5 teaspoons baking soda, 5 large eggs, 1/4 cup coconut oil, 2 packets of stevia, and 1 tablespoon of apple cider vinegar in the Magic Loaf Pan.)

2 1/2 tablespoons ground flax seeds 1/4 cup beet juice 2 1/4 cups almond milk 1 1/2 teaspoons (apple cider) vinegar 1 1/2 cups / 6 ounces whole wheat pastry flour 1/3 cup / 1 1/2 ounces quick - cooking oatmeal 3 tablespoons cornstarch or rice flour 2 teaspoons baking powder 3 tablespoons natural cane sugar / fine coconut sugar 1/4 teaspoon salt 1 cup blueberries, frozen is ok oil for cooking

1 teaspoon pure vanilla 1 teaspoon cinnamon powder 5 Medjool dates, seed removed and diced 1/2 cup coconut flour 1/2 teaspoon gluten - free / rice - free baking powder 1/2 teaspoon bicarb soda 1 teaspoon apple cider vinegar 1/4 teaspoon Himalayan salt 2 tablespoon coconut oil or ghee

2 cups gluten - free High - Protein Flour Blend or gluten - free flour blend of choice 2 teaspoons xanthan gum - Pinch salt 2 tablespoons maple crystals or date sugar or granulated sugar 8 tablespoons coconut oil 1/2 cup cold water 4 teaspoons cider vinegar

1 flax egg (1 tablespoon ground flax + 3 tablespoons warm water) 1 cup unsweetened almond milk 1/2 cup pumpkin puree 1/2 tablespoon apple cider vinegar 1 teaspoon vanilla extract 2 tablespoons coconut oil 1 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon nutmeg 1/4 teaspoon cloves 2 tablespoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon sea salt 1 1/2 cups oat flour

As ingredients you'll need: o Almond flour (1 — ⅛ cup) o Baking soda (⅛ teaspoon) o Apple cider vinegar (3/4 teaspoon) o Ground cinnamon (1/2 teaspoon) o Egg (1/2 large) o Coconut oil (1 tablespoon) o Honey (1/2 tablespoon) o Unrefined sea salt (1/4 teaspoon)

For the cake — 1 and 1/2 cups pumpkin puree (I prefer home made but you can use canned)-- 1/2 cup maple syrup (or honey)-- 2 ripe bananas, mashed with a fork — 1 teaspoon apple vinegar — 6 tablespoons coconut oil — 2 cups whole wheat spelt flour, sifted — 1 cup white spelt flour, sifted — 1 teaspoon baking powder — 1 teaspoon baking soda — 2 teaspoons ground ginger — 1 teaspoon cardamom — 1/2 teaspoon ground cloves — 1/2 teaspoon ground nutmeg — 1/2 teaspoon sea salt — 1 tablespoon cinnamon — 2 tablespoons chia seeds

Melissa — Exchange the milk for a 50 - 50 mixture of water & coconut milk with a few tablespoons of lemon juice or vinegar.

ingredients: 1/2 cup leeks, shallots, or onions — diced fine 1/2 cup carrots, peeled and diced 1/4 cup celery, diced 2 gloves garlic, minced 1/2 cup fresh stringbeans, cleaned and diced 1/2 cup broccoli, chopped 1/2 cup cauliflower, chopped 1 zucchini, diced 1 yellow potato, diced 1 tablespoon tomato paste 1/4 — 1/2 cup lentils, cooked 1 can (15 ounces) white beans, rinsed and drained 6 - 8 cups homemade vegetable stock 2 tablespoons coconut oil Celtic sea salt fresh ground pepper dash of red wine vinegar

To make the coconut vinegar, soak 2 tablespoons of grated coconut in 1/4 cup white vinegar for 30 minutes.

for the dough 3/4 cup water — warm 1 tablespoon apple cider vinegar 2 tablespoons soft neutral coconut oil or other vegetable oil 1/2 teaspoon baking soda sea salt — to taste 2 cups sprouted or whole spelt flour

Marinated Golden Beets 1/2 lb golden beets — thinly julienned 2 1/2 tablespoons apple cider vinegar 3/4 tablespoon coconut sugar 1/4 teaspoon sea salt 1/4 teaspoon ground coriander 1/2 small garlic clove — minced 1/8 -1 / 4 teaspoon ground hot chili pepper

Barley Tomato Salad 1 lb tomatoes on the vine 1/4 cup olive oil, plus more for drizzling cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea salt, plus more for cherry tomatoes 3 garlic cloves — minced 2 cups yellow or red cherry tomatoes — cut in half freshly ground black pepper 1 cup pearled barley — soaked overnight and cooked for about 20 minutes, until soft, drained and cooled 1/2 cup heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes — sliced 3 tablespoons chopped mint leaves handful basil leaves — torn about 2 tablespoons each minced dill and parsley — optional

2 tablespoons coconut oil 1 brown onion, sliced 2 garlic cloves, peeled and minced 1/2 red capsicum (pepper), seeds and membrane removed, sliced 500 g (1 lb 2 oz) beef, cut into very thin strips 1 teaspoon turmeric 2 tablespoons freshly - squeezed lemon juice 2 teaspoons freshly grated ginger 2 tablespoons wheat - free tamari 2 tablespoons tahini 1 tablespoon apple cider vinegar 120 g (41/4 oz / 2 cups) broccoli, cut into florets 125 g (41/2 oz / 1 cup) green beans, roughly chopped 100 g (31/2 oz / 1 cup) snow peas (mangetout), sliced on the diagonal Celtic sea salt and freshly ground black pepper, to taste brown rice, to serve

FOR THE CAKE 1 1/4 cups sorghum flour Bob's Red Mill 1 cup brown rice flour Bob's Red Mill 1/2 cup tapioca flour Bob's Red Mill 1/4 cup potato starch Bob's Red Mill 2 teaspoons baking powder Bob's Red Mill 1 1/2 teaspoons xanthan gum 1 teaspoon baking soda Bob's Red Mill 1 3/4 cups sugar: evaporated cane juice (Trader Joe's organic) 2/3 cup coconut oil (Trader Joe's organic) 1 tablespoon ground golden flaxseeds (Nuts.com, organic) 1 tablespoon soy lecithin granules (optional — makes a richer cake) 1 cup water 2 teaspoons vanilla extract Simply Organic 1 cup non dairy milk Westsoy, Organic, Unsweetened Plain 2 tablespoons apple cider vinegar (Trader Joe's Organic)

65g (1/2 cup) spelt or quinoa flour 60g (1/2 cup) ground flax 70g (1/2 cup) hemp hearts 100g (1/2 cup) chocolate chips or chopped dark chocolate 1 tablespoon cocoa powder 3/4 teaspoon baking soda 1 teaspoon baking powder 2 tablespoon cinnamon 35g (1/4 cup) coconut sugar 2 mashed bananas 140 ml (1/2 cup) milk 1 egg 2 teaspoon apple cider vinegar 110g (1 cup) fresh blackberries

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

Cupcakes: 1 1/3 cup White Spelt Flour 2/3 cup Cocoa Powder 1/4 Erythritol or Xylitol 1/2 Coconut Sugar 1/2 teaspoon Sea Salt 1 1/2 teaspoons Baking Soda 4 teaspoons Baking Powder 2 2/3 cups Almond Milk, at room temperature 6 Tablespoons Coconut Oil, melted 4 teaspoons Vanilla Extract 2 teaspoons Stevia Extract 1 Tablespoon Apple Cider Vinegar

1 3/4 cup of white spelt flavour (this is my favourite flour to make waffles with as they turn out really fluffy) 1 1/4 cup of creamy almond milk 1 teaspoon of apple cider vinegar 2 tablespoons of melted coconut oil 3 tablespoons of maple syrup 1 tablespoon of One Earth Vanilla Villa blend — if you can't find it add 1 teaspoon of vanilla powder or extract 1 teaspoon of baking powder a pinch of pink Himalayan salt or sea salt

2 cups unbleached all - purpose flour (or 1 cup whole wheat flour plus 1 cup all - purpose flour) 1 teaspoon salt 3 teaspoons baking powder 1 teaspoon baking soda 3/4 cup soy milk 1 teaspoon white vinegar 3 tablespoons coconut oil *

1 clove garlic 3 tablespoons olive oil 1/4 cup coconut flour 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon paprika 1/8 teaspoon garlic powder 1/4 teaspoon onion powder 4 chicken livers 1/2 teaspoon dry mustard 1 tablespoon red wine vinegar 4 cups shredded lettuce 1/2 cup minced parsley 1/8 red onion sliced paper - thin coconut oil for frying

1 Can Tomato Paste 1 Can Lite Coconut Milk 3 Garlic Cloves, Minced 1 inch Piece Fresh Ginger, Grated 2 Tablespoons Red Wine Vinegar 2 Tablespoons Curry Powder 1 Teaspoon Ground Coriander 1 Teaspoon Ground Cumin 1 Large Sweet Potato, Peeled and Diced 1 Small Onion Cut Into Half Moon and Sliced Thinly (Optional) 8 Small Boneless, Skinless Chicken Thighs Garnish: Chopped Cilantro

Teriyaki Dressing 1/4 cup Liquid Amino Acids 3 Tablespoons Rice Wine Vinegar or Apple Cider Vinegar 1 Tablespoon Fresh Orange Juice 3 Tablespoons Grape or Olive Oil 1/4 cup Coconut Sugar + 1 Tablespoon Raw Honey 2 heaping teaspoons grated Fresh Ginger (please use fresh!)

can drained and rinsed 1/2 cup gluten - free oat flour 1/4 cup melted coconut oil 3/4 cup coconut sugar 1 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon vanilla extract 1 tablespoon blackstrap molasses 2 teaspoons apple cider vinegar 1 tablespoon coarse granulated sugar, for topping (optional)

⠀ ⠀ ⠀ INGREDIENTS ⠀ 1 cup golden flaxseed meal ⠀ 1/4 cup cocoa powder ⠀ 1 tablespoon cinnamon ⠀ 1/2 tablespoon baking powder ⠀ 1/2 teaspoon salt ⠀ 1 large egg ⠀ 2 tablespoons coconut oil ⠀ 1/4 cup sugar - free caramel syrup ⠀ 1/2 cup pumpkin puree ⠀ 1 teaspoon vanilla extract ⠀ 1 teaspoon apple cider vinegar ⠀ 1/4 cup slivered almonds ⠀ ⠀ NUTRITION ⠀ This makes a total of 6 Keto Brownie Breakfast Muffins.

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)

1 cup brown rice flour 1/2 cup tapioca flour 1/2 cup almond flour 1 cup oat flour 1 & 1/4 cup brown sugar 1/2 cup coconut flakes 1/4 cup chia seeds 1 tablespoon cinnamon 1 tsp xanthan gum 1 tsp salt 1 tsp baking soda 3/4 cup olive or coconut oil 1 tablespoon apple cider vinegar 6 tablespoons soy milk (or almond milk, rice milk, etc) 1 tablespoon Kahlua liquor 1 vanilla bean, split and scraped of beans

Ingredients: 1 1/2 pounds Brussels sprouts, trimmed 2 tablespoons coconut oil 1/4 cup balsamic vinegar Directions: Bring a large pot of lightly salted water to a boil.

CAKE: 1 and 2/3 cups sugar / evaporated cane juice 2 1/2 cups all - purpose flour 1/2 cup oat flour (I take 1/2 cup of oatmeal and grind it in a blender) 2 teaspoons baking soda 3/4 teaspoon salt 1/2 cup water 1 1/2 cups coconut milk (1 can) 2 tablespoons cider or white wine vinegar 1 1/2 teaspoons vanilla extract 3/4 cup vegan butter (I use Earth Balance) 1 cup unsweetened shredded coconut

1 tablespoon olive oil 1 cup diced yellow onion (1 small or 1/2 large) 1/2 cup dry white wine like Chardonnay or Riesling (or substitute more stock plus 1 tablespoon white wine vinegar) 5 cups chicken or vegetable stock 1/4 cup creme fraiche or coconut milk 1 tablespoon fresh - squeezed lemon juice Salt and pepper to taste

In another bowl mix wet ingredients (except coconut oil): flax eggs, applesauce, apple cider vinegar, and 20 tablespoons of almond milk.

I use lemon juice instead of apple cider vinegar or just skip it, 1 extra teaspoon baking powder instead of baking soda and 1 extra tablespoon coconut oil instead of vegetable oil, and bake for 30 minutes in the middle of the oven.

Chocolate Cake 2 1/2 cup White Spelt Flour 1 3/4 cups Coconut Sugar 1/3 cup Dark Cocoa Powder (or regular if you don't love dark chocolate) 1 teaspoon Baking Powder 1 teaspoon Baking Soda 1 teaspoon Sea Salt 1 3/4 cup Cold Water 2 1/2 teaspoons Pure Vanilla Extract 1 teaspoon Natural Butter Extract 2/3 cup Neutral Oil 2 Tablespoons Distilled White Vinegar or Apple Cider Vinegar

By: Heather Christo Ingredients 1 cup unsweetened coconut milk 1 tablespoon apple cider vinegar 2 cups gluten free all - purpose flour 1/4 cup sugar 1/2 cup toasted unsweetened shredded coconut 2 teaspoons baking powder 1 tablespoon matcha green tea powder 1 teaspoon kosher salt 1/4 cup melted coconut oil 1/2 cup gluten... Continue reading →

* 2 lbs carrots * 1/4 cup sliced almonds * 2 cloves garlic, minced * 2 tablespoons coconut oil * 1/2 cup feta cheese (optional) * 1/4 cup dried cherries * 1/4 unsweetened shredded coconut * 2 tablespoons extra virgin olive oil * 1.5 tablespoons apple cider vinegar * 2 tablespoons honey * handful of fresh mint leaves, thinly sliced

Donut 1/3 cup coconut flour 2 tablespoons almond flour 1/4 teaspoon celtic sea salt 1/4 teaspoon baking soda 2 Medjool dates, pitted 4 large eggs 1/2 cup coconut oil 3 tablespoons maple syrup 1 tablespoon apple cider vinegar

ingredients PIE CRACKERS: olive oil cooking spray 3 sheets phyllo dough (12 ″ X16 ″) 1 cup maple sugar PECAN PIE FILLING: 5 tablespoons vegan butter 3/4 cups dark brown sugar 3/4 cups light corn syrup 2 tablespoons cornstarch 1 tablespoon vanilla extract 1 tablespoon distilled white vinegar 1 teaspoon Kosher salt 8 ounces extra firm silken tofu 2 cups pecans (toasted, roughly chopped) COCONUT WHIPPED CREAM: 1 15 - ounce can full fat coconut milk (chilled overnight) 2 teaspoons powdered sugar 1/2 teaspoon vanilla COCONUT WHIPPED CREAM: 1 15 - ounce can full fat coconut milk (chilled overnight) 2 teaspoons powdered sugar 1/2 teaspoon vanilla coconut milk (chilled overnight) 2 teaspoons powdered sugar 1/2 teaspoon vanilla extract

Peanut Dressing 1/4 cup peanut butter 1/4 cup water or coconut milk 1 tablespoon sugar 1 tablespoon soy sauce 1 tablespoon seasoned rice vinegar 1 teaspoon hot chili oil 1 pinch salt

2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro

1/4 Cup Natural Creamy Peanut Butter 1/4 Cup Coconut Oil 1 Tablespoon Braggs Liquid Aminos 1 Teaspoon Apple Cider Vinegar 4 Cups Corn or Rice Cereal Squares 1/3 Cup Toasted Coconut Shreds or Flakes 1/2 Cup Oat Flour 1/4 Cup Tapioca Starch 2 Tablespoons Nutritional Yeast

1 1/4 cups light spelt flour 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon fine sea salt 2 tablespoons coconut sugar 1 tablespoon coffee grounds (see note) 1/2 cup shredded, fresh carrot 1/3 cup chopped dark chocolate 1/4 cup coconut oil, as a solid (see note) 2 tablespoons almond milk 1 teaspoon apple cider vinegar

Cake ingredients: 1/3 cup unsweetened almond or soy milk 1 teaspoon raw apple cider vinegar 2 tablespoons ground flax seed 1 1/4 cups gluten - free all purpose flour of your choice (that contains psyllium husk, xanthan gum or guar gum) 2 1/2 teaspoons baking powder 1 tablespoon ground ginger 1 teaspoon ground cinnamon pinch of fine sea salt 1/4 cup melted unrefined coconut oil OR olive oil 1/4 cup unsweetened applesauce 1/3 cup fancy molasses 1/4 cup maple OR coconut palm sugar 2 teaspoons vanilla extract or vanilla bean paste 1/2 cup vegan chocolate chunks