I also had to add more than 3
tablespoons of coconut oil as the mixture refused to form.
So my question always is: when a recipe calls for, say, 1 tablespoon of coconut oil, does that mean one tablespoon of solid coconut oil that you scoop out from the jar, or do you have to scoop some out, melt it and then measure out 1
tablespoon of coconut oil as a liquid and add it to the rest of the recipe's ingredients as a liquid?
Not exact matches
1
tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such
as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml
coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest
of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
I wanted to ask, when you state
tablespoons of coconut oil in your recipes do you mean
as it comes in the jar or melted?
Grease a 9» x 13» baking dish (or 2 smaller square dishes, about 8» x 8» or 9» x 9»,
as pictured) with the remaining 1
tablespoon of coconut oil.
Then chop the cauliflower into bite sized pieces and place them in a baking tray with one
tablespoon each
of coconut oil and tamari,
as well
as a sprinkling
of salt and paprika.
I have now added more dates
as said here and also 4
tablespoons of coconut oil but they are still just rubble, there is no way they will stick at all.
i have to say i doubled all the ingradients and i got 14 very tiny cookies... so i really don't see how you got 12 small cookies out
of just three
tablespoons of flour... also i had to add some flour
as they got quite runny, it think maybe too much
coconut oil... they break very easily, not good for guests, they do not look very nice, mostly came out
as crums, but they taste good anyway.
6 Meanwhile, in a casserole pour the
coconut milk and leave it boil, then add the rest
of the cauliflower and the beetroot to the boiling
coconut milk
as well
as one
tablespoon of olive
oil, leave it boil for 10 minutes.
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 thi
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 thi
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.
In the same pan
as was used for the vegetables, over medium heat, melt 1
tablespoon of coconut oil.
And so I've renewed my commitment to eat at least three
tablespoons of coconut oil every day, the minimum amount recommended by Bruce Fife in The Coconut Oil Miracle, as well as Mary Enig and Sally Fallon in Eat Fat, Lo
coconut oil every day, the minimum amount recommended by Bruce Fife in The Coconut Oil Miracle, as well as Mary Enig and Sally Fallon in Eat Fat, Lose F
oil every day, the minimum amount recommended by Bruce Fife in The
Coconut Oil Miracle, as well as Mary Enig and Sally Fallon in Eat Fat, Lo
Coconut Oil Miracle, as well as Mary Enig and Sally Fallon in Eat Fat, Lose F
Oil Miracle,
as well
as Mary Enig and Sally Fallon in Eat Fat, Lose Fat.
My husband and I were trying to go low - carb for health issues, and
as cereal is high carb, and we understood cinnamon to help combat blood sugar «spikes» and prevent hunger pangs, we developed a breakfast for us that is delicious and helps us get a
tablespoon or two
of raw virgin
coconut oil down easily and deliciously in the morning.
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
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 medium butternut squash (about 2 pounds) 1
tablespoon refined
coconut oil 3 cloves
of garlic, coarsely chopped 1 3/4 cups nut milk * 1/2 cup nutritional yeast 1
tablespoon arrowroot powder 1/4 teaspoon smoked paprika 2
tablespoons fresh squeezed lemon juice 1
tablespoon white miso 1 teaspoon salt 1/4 teaspoon pepper 1 pound elbow pasta (I used a GF quinoa variety) 2 cups cooked vegetables (such
as steamed spinach, broccoli, or peas) 1/2 cup hulled raw sunflower seeds (or bread crumbs, or panko crumbs)
1 cup almond flour 2
tablespoons coconut oil pinch
of sea salt or himalayan pink salt 1/4 cup agave nectar or other liquid sweetener such
as raw honey (not vegan) OR for zero calorie sweetener, use 3 drops
of liquid Stevia + 3 - 4
tablespoon non-dairy milk 1/2
tablespoon natural peppermint extract
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)
And every once in a while (like days when I've already consumed three servings
of peanut butter) I'll replace the peanut butter with 1
tablespoon of coconut oil and 3
tablespoons of powdered peanut butter (which is totally gross
as peanut butter but awesome in blended beverages).
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
I did read the review that said these came out crumbly and that it could have happened because sunflower seeds aren't
as oil rich
as nuts so I added about a
tablespoon of coconut oil to compensate.
As someone who hasn't baked anything for about 9 years, I've found half a cup
of coconut oil is the equivalent
of 8
tablespoons.
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
4 cobs
of corn, cooked and cut from the cob (save the water you boil the corn in to use
as broth in the soup) 6 - 8 new potatoes (about golf ball sized) 2
tablespoons olive
oil 1 onion 3 stalks celery, chopped 2 carrots, chopped 1 can
coconut milk 1 red pepper, minced 1 shallot, minced 1 jalepeno pepper, seeded and finely chopped 1/4 cup fresh dill, finely chopped 1/4 cup chives, finely chopped Salt and pepper
I tried to take it even further by only using one
tablespoon of coconut oil instead
of two and unfortunately they were not
as good.
Package
of Cooking Dates 1 / 2 Cup
Coconut Sugar 1 Tablespoon Water 1 Teaspoon Coconut Oil (Optional) 1 Teaspoon Vanilla 1/2 Cup Chopped Pecans (Pistachios are amazing as well) 1/2 Cup Chopped Dried Fruit (Nectarines, Cranberries, Figs, etc) Chop dates and put them in a frying pan with water and coconut sugar and cocon
Coconut Sugar 1
Tablespoon Water 1 Teaspoon
Coconut Oil (Optional) 1 Teaspoon Vanilla 1/2 Cup Chopped Pecans (Pistachios are amazing as well) 1/2 Cup Chopped Dried Fruit (Nectarines, Cranberries, Figs, etc) Chop dates and put them in a frying pan with water and coconut sugar and cocon
Coconut Oil (Optional) 1 Teaspoon Vanilla 1/2 Cup Chopped Pecans (Pistachios are amazing as well) 1/2 Cup Chopped Dried Fruit (Nectarines, Cranberries, Figs, etc) Chop dates and put them in a frying pan with water and coconut sugar and coconut o
Oil (Optional) 1 Teaspoon Vanilla 1/2 Cup Chopped Pecans (Pistachios are amazing
as well) 1/2 Cup Chopped Dried Fruit (Nectarines, Cranberries, Figs, etc) Chop dates and put them in a frying pan with water and
coconut sugar and cocon
coconut sugar and
coconutcoconut oiloil.
* 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)
1.5 flax eggs (1.5
tablespoon of flax or flax and chia (ground) meal mixed with 4
tablespoons of water) 1 very ripe banana 1/4 cup
coconut oil 1/4 cup maple syrup (agave would work
as well) 1 medium pear (grated with skin on) and place in a small colander and remove most
of the water 1/2 tsp sea salt 1.5 tsp baking soda 1 tsp ground cinnamon 1/2 c + 2
tablespoons almond or cashew milk 2 carrots, grated 2/3 cup gluten free rolled oats 1/2 cup almond meal 1 cup gluten free flour (I used Bob's Redmill) Walnuts for topping (optional)
I used the
coconut oil and put a
tablespoon of almond milk and a tbsp
of coconut water
as the dough seemed very dry.
Fat does not trigger the same satiation mechanisms
as carbohydrates do, and if one adds in an additional 3
tablespoons of coconut oil per day, that is about 360 empty calories.
Instead
of the chocolate chips, I mixed equal parts almond butter, cocoa, and
coconut oil; then I used a half
tablespoon agave (I only used a 1/2 T in the main recipe
as well).
As noted, I tried using more
of the almond butter in place
of the
coconut oil in earlier versions and wasn't a fan, but just a
tablespoon should be fine.
Sometimes I even add a few
tablespoons of melted
coconut oil in, but that is totally optional
as there is already a good amount
of oil in the CCC.
In the meantime,
as the einkorn berries cook, set a large skillet on an adjacent burner and warm a
tablespoon of coconut oil over medium heat.
1
tablespoon saffron strands 4
tablespoons warm milk 1
tablespoon each
of almonds, walnuts, cashews, peanuts, and raisins 1 teaspoon poppy seeds 1 cup
coconut milk (see recipe, here) 1 1 - inch piece
of ginger, peeled and minced 10 cloves garlic 1 small green papaya, peeled, seeds removed, and diced 1/2 teaspoon each powdered nutmeg and mace 1
tablespoon coriander powder 1
tablespoon cumin powder 6 fresh red chiles, such
as serranos, stems removed 2 cups yogurt Salt to taste 4 pounds lamb shanks, chopped with a cleaver into 1 - inch long sections 4 teaspoons ghee (recipe here) or vegetable
oil 2 large onions, finely chopped
Ingredients: 1/4 cup finely minced sweet onion (such
as Vidalia or Walla Walla) 3
tablespoons low - sodium soy sauce 2 teaspoons toasted sesame
oil 1 teaspoon Sambal Oelek (or hot sauce
of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted
coconut flakes Chopped macadamia nuts
* 2 teaspoons cooking
oil (I used organic
coconut oil) * 1/4 pound fresh hot chiles, such
as Cayenne, Cherry, Fresno, Habanero, Holland or Dutch, Jalapeño, Serrano, or Thai Chile (I used a combination
of Jalapeños and Serranos), chopped * 1/4 pound fresh mild chiles, such
as Anaheim, Banana, Pasilla, Shishito, or sweet peppers (I used sweet red pepper), chopped * 4 cloves garlic, chopped * 2
tablespoons light brown or palm sugar (I used organic
coconut sugar) * 4
tablespoons rice vinegar or wine vinegar (I used organic brown rice vinegar) * 1
tablespoon fish sauce * 1/2 cup hot water
Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored
oil such
as canola 1 can
coconut milk (13.5 ounces or 1 3/4 cup) 2 teaspoons rasam powder (MTR or 777) 1 - 2 cups vegetable broth or water 1 1/2
tablespoons coconut oil 1/2 teaspoon black mustard seeds pinch
of asafetida (hing) 1/2 teaspoon cumin seeds pinch
of cinnamon powder 1 sprig
of curry leaves 1/4 teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar — optional juice
of half a lemon mixed herbs such
as cilantro, parsley or basil, chopped for garnish salt to taste plain yogurt, for serving
1 butternut squash 3 carrots 1 small onion 3 cloves
of garlic 1 - 2
tablespoons of coconut oil 1 can
coconut milk fresh ginger to taste cayenne to taste cumin to taste enough broth to thin
as desired 1 - 2
tablespoons of fresh chives
6 cloves garlic 1 2 - inch piece
of ginger, peeled 4 black peppercorns 1 cup
coconut milk, recipe here 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, recipe here 12 ripe mangos, skin and seeds removed, chopped 4
tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste
1 cup quick oats (you may also use other types
of flake oats; it will result in a different texture) 1 roma tomato 1/3 cup frozen edamame 1/2 cup mushrooms (sliced) 1 teaspoon ginger (minced or grated) 1
tablespoon shoyu soy sauce 1
tablespoon nutritional yeast (optional) 1/2 cup non-dairy milk (optional) 1 teaspoon
coconut oil Water
as needed Curled parsley or herbs
of choice for garnish
* You can not let
Coconut flour sit long,
as soon
as you mix this batter, ensure you put it right into the oven * If you want chocolate muffins, you can add between 1/4 - 1/2 cup
of cocoa powder to your taste liking * You can store these in an airtight container for 3 days * You can substitute the butter with
Coconut Oil but I haven't tested it and 8
tablespoons would probably be too oily.
Blend into a
tablespoon of base
oil — could be whatever takes your fancy such
as grapeseed,
coconut, or almond
oil.
During pregnancy and nursing, I take several
tablespoons of coconut oil and other healthy fats in smoothies or tea daily
as a supplement in addition to cooking with it.
You can even try a
tablespoon of coconut oil and a teaspoon
of honey, right, before bed
as well that may help.
The only vitamin present in a
tablespoon of coconut oil is.1 micrograms
of vitamin k which does not even register
as a percentage
of daily value.
Mix the juice with a
tablespoon of carrier
oil such
as grapeseed
oil, jojoba
oil or melted
coconut oil.
Once you've got your coffee you add in one or two
tablespoons of unsalted, grass - fed butter and a
tablespoon of MCT chain
oil — often advised
as coming from
coconut.
At my naturopathic physician's recommendation, I successfully used 1
tablespoon per day
of coconut oil as part
of a strategy to fight off a persistent candida infection.