Not exact matches
For the cake: 8 oz (2 sticks) butter, at room temperature (plus
additional for greasing pans) 3 cups flour 1/4
tsp salt 1 1/2
tsp baking powder 1 1/2 cups sugar 5 large eggs 1 cup evaporated milk 1
tsp vanilla extract 1
tsp coconut extract 1/2 cup cream of
coconut
SUBSTITUTION OPTIONS: -
Coconut milk, soymilk, or another unsweetened nondairy milk in place of almond milk - Vegetable broth in place of filtered water (if using broth, decrease sea salt to 1/2
tsp)- 1/4 cup chopped red onion in place of shallot - Yellow or orange bell peppers in place of red - Any small, hot pepper in place of serrano -
Additional cashews in place of pistachios (in the bisque)- Walnuts or almonds in place of pistachios (in the pistou)- Fresh cilantro in place of flat - leaf parsley
4 c. whole wheat flour 1 heaping tb vital wheat gluten flour 1
tsp salt 2 tb olive oil 3 tb
coconut oil (see notes) 3 tb unsweetened applesauce 1/2 c. pureed, extra-firm silken tofu 2/3 c. pureed, canned / undrained pineapple (see note)
additional flour for kneading
For the cake: 8 oz (2 sticks) butter, at room temperature (plus
additional for greasing pans) 3 cups flour 1/4
tsp salt 1 1/2
tsp baking powder 1 1/2 cups sugar 5 large eggs 1 cup evaporated milk 1
tsp vanilla extract 1
tsp coconut extract 1/2 cup cream of
coconut
If you have a really runny peanut butter, you may need to add an
additional 1
tsp of
coconut flour to the mixture.
2 ripe avocados 30 - 40 drops pure liquid stevia OR 1 Tbsp Stevita spoonable stevia 1
tsp pure vanilla extract 3/4 cup organic unsweetened cocoa powder or raw carob powder 3/4 cup unsweetened almond or rice milk (
additional to thin out to your preference) 1/3 cup organic full - fat
coconut milk 1 Tbsp brandy or rum (optional) 1/4
tsp cinnamon (optional)