For a very simple finish to the cookies, prepare a smaller amount of coating mix (sift 1/4 cup powdered sugar with 2 1/2
tablespoons coconut milk powder), and sift lightly over the cookies.
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
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 pounds lean pork, diced 1/4 cup butter 1 cup chopped cabbage 2 onions, chopped 1 green (or slightly ripe) mango, sliced 1 cup white wine or
coconut milk (see recipe, here) 2
tablespoons Ceylon Dark Curry
Powder, recipe here 2 teaspoons tamarind paste or pulp 3 cloves garlic, crushed 1 habanero chile, seeds and stem removed, minced 2 medium eggplants, peeled and chopped 2 chayotes, peeled and chopped (or substitute hubbard squash) 1 cup cooked navy beans
6 cloves garlic, minced 1/2 teaspoon turmeric
powder 1 teaspoon salt 2 1/2 cups
coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin
powder 1/2 teaspoon coriander
powder 1 curry leaf (optional) 3
tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
10 dried small hot red chiles, such as piquins, stems removed 5 candlenuts (or substitute macadamia nuts or cashews) 2 stalks lemongrass, bulbs included 1/2 teaspoon turmeric
powder 1 large piece galangal, peeled and chopped (or substitute ginger) 1 small onion, chopped 1 teaspoon prawn or shrimp paste 1
tablespoon ghee (recipe here) or vegetable oil 4 curry leaves (optional) 1 1/2 pounds prawns or large shrimp, peeled, heads and tails removed (optional), deveined if desired 1 1/2 cups thick
coconut milk, recipe here
Pudding 4 1/2 cups macadamia nuts — preferably soaked and dehydrated 4 1/2
tablespoons coconut butter 6 grams or about 3/4 cup Irish moss — soaked in hot water for 10 or more minutes and drained 3/4 cup raw agave syrup or more if you like sweeter 1 1/4 cup sliced banana 2 1/4 cups
coconut milk — see panna cotta recipe 3 teaspoons vanilla extract 1 1/2 vanilla bean — seeds matcha
powder — to taste
1
tablespoon coconut oil 1/8 cup cocoa
powder 1/4 cup whey protein concentrate (unflavored) 1
tablespoon coconut flour 1/8 cup goji berries 1/8 cup almond
milk (or
coconut, hemp, or rice
milk) 1/2 tbsp Myprotein toffee flavodrops (see Note 1 below for subs)
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2
tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon
powder or 1 cube (or use vegetable stock instead of water) 1
tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned
coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked
coconut 1/3 cup sifted
coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic
powder (not garlic salt) 1/4 cup + 2
tablespoons cool water 1/4 cup + 2
tablespoons unsweetened lite
coconut milk 6
tablespoons extra virgin
coconut oil, ghee, palm shortening or olive oil or a combination of two of these
While the
coconut milk is thickening, in a food processor, buzz almonds / almond flour, 2
tablespoons molasses, 1
tablespoon arrowroot
powder, 1/8 teaspoon salt until dough forms.
Chocolate - Chocolate Chip Cherry Pancakes Adapted from Chocolate - Chocolate Chip Pancakes from Vegan With A Vengeance 1 Cup Plus 4
Tablespoons Whole Wheat Flour 1 Cup All - Purpose Flour 4 Teaspoons Baking
Powder 1 Teaspoon Salt 2/3 Cup Water 2 Cups
Coconut Milk (not canned) 3 1/2
Tablespoons Canola Oil 5
Tablespoons Maple Syrup 2 Teaspoons Vanilla Extract -LSB-...]
Chia Pudding Brownie Dessert ParfaitsPudding: 1 cup
coconut milk 1/2 cup cashew
milk, rice
milk, or regular
milk 1/4 cup honey 1/2 teaspoon vanilla extract 3
tablespoons Anthony's Cocoa
Powder 1/3 cup Anthony's Chia Seeds Brownie Crumbles: 1 cup Anthony's Almond Flour Pinch salt 1/4 cup Anthony's Cocoa
Powder 1/4 cup honey 3
tablespoons Anthony's...
1 cup gluten - free flour mix (see above) 1/4 teaspoon salt 1/2
tablespoon baking
powder 1/4 cup sugar 2
tablespoons crushed poppy seed 1 T soy flour [you can use chickpea flour] 7 T soy
milk 2 T lemon juice 1/2 t grated lemon zest 2 T
coconut oil, melted [you can use margarine]
usually in the microwave with unsweetened almond or
coconut milk plus one
tablespoon raw cocoa
powder plus maple syrup or honey.
Vegan Salted Chocolate Fudge Pops Recipe 3/4 cup full fat
coconut milk 1 medium banana, frozen and cut into chunks 2
tablespoons natural cocoa
powder 2
tablespoons pure maple syrup 1/4 teaspoon pure vanilla 1/8 teaspoon fine sea salt Popsicle molds Foil squares Wooden craft sticks
You can always make your own by throwing a can of
coconut milk (not the lite kind) in the fridge, wait a day or so, then take the creamy stuff from the top and whip that with a
tablespoon or two of
powdered sugar.
1 and 1/4 cup of almond
milk (I used toasted
coconut unsweetened
milk)-- cashew,
coconut or whatever you use I scoop of Vega One
coconut almond flavored nutritional shake
powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful of baby spinach leaves 1
tablespoon of Justin's maple almond butter 1 teaspoon of raw cacao nibs 1 teaspoon of raw cacao
powder 1 banana, ripe or frozen — peeled 6 ice cubes 1
tablespoon of
coconut flakes plus more for garnishing
1.1 lbs (500g) of fresh spinach 2 1/4 cups (56 cl) of vegetable stock 2 1/4 cups (56 cl) of
coconut milk 2 garlic cloves 1 onion 1/2 lemon 1/2 red scotch bonnet chili pepper (optional) 2
tablespoons of olive oil 2 teaspoons of cumin
powder 1/2 teaspoon of turmeric
powder 1/2 teaspoon of grated ginger 4
tablespoons of grated
coconut for decoration Salt
3 / 4C Light spelt flour (or other flour of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking
powder 1 / 2C
Coconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very
Coconut sugar (I like to use
coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very
coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy
milk (You might need 1 or 2 extra
tablespoons of
milk if your tahini is very thick.
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
Vegan Peanut Butter Cup Ice Cream 1 15 - ounce can light
coconut milk, well shaken 2
tablespoons cocoa
powder 1/3 cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut butter
Mix 2 cups of
powdered sugar and 2
tablespoons coconut milk, stir until smooth.
1 pack Vanilla APS vegan protein
powder (see Note for subs) 3
tablespoons coconut flour 3/8 cup almond
milk 1/4 cup pumpkin puree (or a mushes banana if you want to make them banana - ish) 1 teaspoon butterscotch flavoring 5 squares 85 % dark chocolate
WET INGREDIENTS 6 ripe bananas 1 cup
coconut oil (cold pressed, non-refined) 2/3 cup organic
coconut milk 3 eggs, hormone free, omega 3 enriched 2
tablespoons lemon juice DRY INGREDIENTS 1 cup
coconut sugar 2 teaspoons raw organic stevia (green
powder) 1 3/4 cups organic almond flour (this is cheaper when purchased in bulk) 1 3/4 cups organic tapioca starch 1 1/2 teaspoons organic baking
powder - gluten & aluminum free 1 teaspoon natural baking soda 1 teaspoon Pink Himalayan sea salt 1 cup chopped Raw Live Walnuts (optional)
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 can
coconut milk (not light), or 1 3/4 cup cream 6 eggs 3
tablespoons honey 1 teaspoon vanilla bean
powder or 1
tablespoon vanilla bean extract 2 cups blanched almond flour 1 cup macadamia nut flour (or use all almond flour) 1/2 cup arrowroot or tapioca flour, or equal amounts of both (omit for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
1/2 cup oatflour (or ground oats) 1/4 cup pumpkpin puree (could sub this with cooked sweet potato) 2
tablespoons 100 % cocoa
powder 3/4 cup
coconut milk (this one) 1/4 cup chocolate brown rice protein
powder 1 teaspoon baking
powder
Ingredients: 3/4 cup all purpose flour 1/2 cup
coconut flour 1 1/2
tablespoons light brown sugar 2 1/2 teaspoons baking
powder 1 teaspoon salt 1 egg, lightly beaten 1 1/2 cups
milk 2
tablespoons unsalted butter, melted and cooled (plus more for the skillet) 1 teaspoon vanilla extract 1 cup fresh or frozen blueberries ** 1/3 cup unsweetened and toasted
coconut flakes
Combine 1/2 a banana, 1
tablespoon almond butter, 1
tablespoon of vegan protein
powder, 1/2 cup of chopped kale, 1/4 cup
coconut yogurt, 1/2
tablespoon flax seeds, 1/2
tablespoon hemp seeds, and 3/4 cup of nut or
coconut milk.
1/4 cup poppy seeds 1/2 cup non-dairy
milk 2
tablespoons white chia seed
powder 1 1/2 cups gluten - free all - purpose flour 2 teaspoons baking
powder 1 teaspoon baking soda 1/2 cup
powdered stevia * 1/4 cup raw cane sugar * 1/3 cup melted
coconut oil or grape seed oil 1 teaspoon vanilla extract 1 teaspoon almond extract freshly squeezed juice of 1 lemon zest of 1 organic lemon
I use unsweetened original almond
milk, solid
coconut oil, and have even used 1/2 baking soda 1/2 baking
powder because I didn't have a whole
tablespoon of baking
powder at the time - still turn out great!
1 cup organic brown rice, raw 5 cups water (filtered) 3/4 cup pure
coconut milk 2 teaspoons pure organic vanilla extract 1
tablespoon ground organic cinnamon 1 teaspoon raw organic stevia leaf
powder, or 1/2 cup raw honey)
Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1
tablespoon chickpea flour (or gram flour — besan) 1/2
tablespoon curry
powder (of choice) 1 teaspoon turmeric
powder 200 ml
coconut milk 2 teaspoons
coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish
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
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
I did make a few substitutions though, because I lacked some ingredients: half & half for
milk,
powdered swerve for sugar and butter for
coconut oil, and ended up having to add another
tablespoon of
coconut flour, and they turned out perfectly fluffy and delicious.
To make the shortbread cookies (makes about 15): 120 g (1/2 cup) refined
coconut oil, room temperature 60 g (1/2 cup, unsifted)
powdered sugar 2
tablespoons cornstarch 170 g (1 1/2 cups plus 2
tablespoons) flour 1/4 teaspoon baking
powder 1 pinch salt 1
tablespoon soy
milk, optional
2 eggs 1/2 cup sugar 1/2 cup stevia 1/2 cup
coconut oil, melted and slightly cooled 1/2 teaspoon vanilla 1/2 teaspoon
coconut extract 1 1/2 cups all - purpose flour 1/4 teaspoon baking soda 1/4 teaspoon baking
powder 1/4 teaspoon salt 1/2
tablespoon lemon juice 1/2 cup soy
milk 1/2 cup shredded unsweetened
coconut, lightly toasted 1/2 cup almonds, chopped 1/2 cup dairy - free mini chocolate chips
1 + 1/4 cup red lentils, preferably soaked for 30 mins or overnight 2
tablespoons coconut oil 1 + 1/2
tablespoons freshly grated ginger 3 cloves garlic, grated 1 large red onion, diced 3 medium sweet potatoes, about 5 cups peeled and chopped 1 + 1/2 teaspoons curry
powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon sea salt 1 400 ml can
coconut milk (1 + 1/2 cups) 3 — 5 cups water (or vegetable stock) 1/3 cup shredded unsweetened
coconut 1/4 sesame seeds Fresh cilantro + lime for serving
1 1/3 cups whole wheat pastry flour 2/3 cup toasted wheat germ 1/2 cup quick oats 1/2 cup unsweetened shredded
coconut 1 teaspoon baking soda 1/2 teaspoon baking
powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 3 large bananas, mashed 1/3 cup
coconut palm (or brown) sugar 1/3 cup 1 %
milk 2
tablespoons almond butter 2
tablespoons ground flax seed 1
tablespoon molasses 1 teaspoon vanilla bean paste
1 cup whole wheat flour 1/2 cup all - purpose flour 2 teaspoons baking
powder 1/2 teaspoon salt 2
tablespoons honey 1 large egg 1 cup
coconut milk 1/2 cup
milk 3
tablespoons butter, melted 1 teaspoon vanilla extract 1/4 cup
coconut flakes, plus extra for topping
2 cucumbers, thinly sliced 1 large onion, thinly sliced 1/4 teaspoon cayenne
powder 1/2 teaspoon coriander
powder 1/2 teaspoon cumin
powder 1/2 teaspoon
powdered ginger 1/2 teaspoon fenugreek seeds (optional) 2
tablespoons freshly squeezed lime juice 1 cup yogurt or
coconut milk Salt to taste Mint leaf for garnish
Vegetable oil 2 to 2-1/2 lbs chicken breast, quartered 3 to 4 medium shallots, minced 1 habanero chile pepper, minced (without the seeds)-- you can substitute a jalapeño for a less spicy version 2
tablespoons flour 1 15 - ounce can
coconut milk 8 ounces chicken stock Juice of one lime 3 to 4
tablespoons curry
powder 1 to 2
tablespoons Garam Masala Salt, to taste Pepper, to taste
2 cans full fat unsweetened
coconut milk 1/2 teaspoon xanthan gum or 1
tablespoon arrowroot
powder 3 lemongrass stalks — cut into 2 - inch pieces and bruised with the back of a chef's knife 2 large handfulls kaffir lime leaves — bruised 1 large or 2 small ripe, sweet mangoes — peeled and pitted zest and juice of 1 lime 1/2 cup light agave syrup or other sweetener of choice
1 cup and 2
tablespoons brown rice flour 1/4 cup each almond and
coconut flour 1/2 cup plus 1
tablespoon quinoa flour 1 teaspoon baking
powder 1/2 teaspoon soda 1/4 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg freshly ground seeds of 2 - 3 cardamom pods dash of both clove and all spice 3
tablespoons coconut oil — melted 1 cup full fat
coconut milk 1/2 cup
coconut sugar 1 teaspoon vanilla extract 1 1/2 cups finely shredded butternut squash about 1 cup fresh cranberries
2 onions, chopped 2 cloves garlic, minced 2
tablespoons minced fresh ginger 2
tablespoons butter or margarine 2
tablespoons curry
powder, or more to taste 1/4 cup all - purpose flour 1 quart chicken broth 2 cups
coconut milk 3 boneless chicken breasts, poached, skin removed 2 apples, peeled, cored and cut in chunks Salt and pepper to taste Cooked rice
2 cans full fat Thai
coconut milk scant 1/4 cup plus 2
tablespoons Manuka honey 2
tablespoons bee pollen 1/2 teaspoon xanathan gum or 1
tablespoon arrowroot
powder pinch of sea salt 1
tablespoon vanilla extract — optional
6 cloves garlic 1 2 - inch piece of ginger, peeled 4 black peppercorns 1 cup
coconut milk 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1
tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2
tablespoons ghee 12 ripe mangos, skin and seeds removed, chopped 4
tablespoons sugar (optional) 1 teaspoon turmeric
powder Salt to taste
1 quart
coconut cream thinned with
milk, recipe here 1
tablespoon Malawi Curry
Powder, recipe here 1 cup chicken stock 2 teaspoons cornstarch Saffron threads for garnish