I took the liberty of changing a few things around and used what was on hand: Bob's Redmill Almond meal, fortunately the texture is excellent, 1/2 cup roasted & mashed Delicata Squash, one tablespoon of Ghee, one
tablespoon of Coconut oil instead of 1/4 cup, substituted Hemp Seed for Flax meal and Volia!
You need more like 1 to 2
tablespoons of the coconut oil instead of just 1 teaspoon.
Also, I'm mixing some coconut oil and coconut cream (the fat from chilled full - fat coconut milk), but if you like, you can just use 3
tablespoons of coconut oil instead.
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.
If you don't have coconut cream, you can use 1
tablespoon of coconut oil instead.
The recipe can also tolerate two
tablespoons of coconut oil instead of just one - makes it a bit richer.
I would use melted coconut butter and skip the coconut milk (or use
a tablespoon of coconut oil instead).
Not exact matches
One
tablespoon of Apple cider vinegar and used
coconut oil instead of olive
oil.
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
I used 1
tablespoon of butter
instead of coconut oil and added 15 drops
of stevia.
I just made these heavenly brownies and did the following substitutions: For every ounce
of chocolate I used 3
tablespoons of cacao powder I added 4
tablespoons water and 2 extra teaspoons
coconut oil since I used cacao powder
Instead of arrowroot starch or flour, I used one egg (sorry vegans!)
I used 3/4 cup
coconut sugar
instead of agave / honey, 2
tablespoons hazelnut milk, 1/4 cup chocolate chips, and sunflower
oil instead of shortening.
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
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1
tablespoon organic
coconut oil (the recipe calls for grapeseed
oil but I prefer
coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor
of using a fresh chile pepper) * 1 1/2 cups
coconut milk (I used one can
of organic «whole»
coconut milk) * handful
of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1
tablespoon finely chopped chives (I left these out and added a minced hot chile pepper
instead)
I think 3
tablespoons (
instead of 5)
of coconut oil would suffice for the whole recipe.
and adjusted a couple
of quantities, e.g. 1/3 cup
of coconut oil instead of 1/2 cup and 1
tablespoon of maple syrup
instead of 1 1/2 in the ganache.
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.
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).
Substitute 2 teaspoons
coconut oil for the ghee and sesame
oil, add 1
tablespoon fresh lime juice, 2 teaspoons honey, 1/4 cup
coconut milk (
instead of water) and 1/4 cup chopped fresh cilantro.
Substitution Options Pumpkin: bake and use two sweet potatoes
instead of one
Coconut butter: almond butter, melted coconut oil, or just leave it out Stevia: 1 tablespoon maple syrup, raw honey, coconut nectar, or any other sw
Coconut butter: almond butter, melted
coconut oil, or just leave it out Stevia: 1 tablespoon maple syrup, raw honey, coconut nectar, or any other sw
coconut oil, or just leave it out Stevia: 1
tablespoon maple syrup, raw honey,
coconut nectar, or any other sw
coconut nectar, or any other sweetener
* 1 1/4 cups plus 1 teaspoon sugar (I used turbinado sugar) * Finely grated zest
of 1 lemon * 2 cups fresh blueberries (I used frozen blueberries) * 2 1/4 cups Silvana's Gluten - Free All - Purpose Flour (recipe in the book and here) * 1
tablespoon baking powder * 1 teaspoon salt * 2 large eggs, at room temperature * 1/2 cup canola
oil (I used melted
coconut oil instead) * 1 cup Homemade Cashew or Almond Milk, or store bought (I used homemade Almond Milk; you may use dairy milk if you like) * 2 teaspoons pure vanilla extract
Filling 2 cups meat
of fresh young Thai
coconut 1 cup water
of fresh young Thai
coconut 3/4 cup
coconut oil — gently warmed in warm water or the dehydrator to soften 1/4 cup Irish moss — washed thoroughly and soaked in hot water for at least 10 minutes 1 cup each raw macadamia and raw cashew nuts — soaked for 2 - 4 hours 2
tablespoons freshly squeezed lemon juice 2
tablespoons nutritional yeast 1 - 2 teaspoons salt about 6
tablespoons purified water 1 cup
of chopped olives
of your favourite kind (may I suggest Cerignola olives that come with pits and taste velvety) 1 cup
of chopped sun - dried tomatoes (this time I made an exception and used tomatoes preserved in olive
oil instead of the dry variety) 1 packed cup fresh basil leaves — or more to taste fresh red and yellow tomatoes for garnishing — optionalIn a high speed blender, combine the
coconut meat, water and
oil with the Irish moss until very smooth.
The used
coconut oil instead of grapeseed and used one
tablespoon agave and one
tablespoon honey.
I made a similar version recently that called for 6 whole eggs and replaced the
coconut oil with butter, used a
tablespoon of Truvia
instead of honey. . .
Another option is using ghee
instead of butter or
coconut oil, but reduce to 3 - 4
Tablespoons if you do.
Instead there is
coconut oil, cannellini beans, flax meal, maple syrup, and only two
tablespoons of brown sugar.
Instead of adding more butter, I added a
tablespoon on Nutiva's Buttery
Coconut Oil.