I used 1/2
tsp coconut extract and dusted them with unsweetened coconut flakes instead of flour.
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
Creamy Coconut Rice Pudding ~ ~ ~ adapted from Serious Eats serves 6 1 cup arborio rice a couple of recycled vanilla beans 13.5 oz can of coconut milk 1/3 cup sugar 1/2 cup fresh grated coconut meat 1 tsp vanilla bean paste 1
tsp coconut extract 1 Tbsp dark rum (or 1 tsp rum extract) 1/2 cup heavy cream (or more coconut milk for a vegan version) 1/3 cup sweetened shredded coconut, toasted *
I added 3
tsp coconut extract and 1/2 cup unsweetened shredded coconut.
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
for the cookies 8 tbsp (115g) unsalted butter, room temperature 1/2 cup (100g) white granulated sugar 3 tbsp (55g) golden syrup, I used Lyle's 1/2 tsp baking soda 1/4 tsp kosher salt 1/4
tsp coconut extract (optional but enhances that oreo flavor!)
Not exact matches
Dry ingredients 1/2 cup (60 g) almond flour 1/2 cup (65 g) fine
coconut flour 1/2 cup (70 g) buckwheat flour 1
tsp baking powder 1/2
tsp baking soda 1
tsp cinnamon 1/2
tsp freshly grated nutmeg 1/2
tsp ground ginger 1/2
tsp vanilla
extract or ground vanilla 1 pinch sea salt
3 cups of gluten free rolled oats 3/4 cup of walnut halves 2 tbl of maple syrup or 1/4 cup of
coconut sugar 1 tbl of hemp hearts 1
tsp of vanilla
extract 1.5
tsp of baking soda 1
tsp of ground cinnamon 1/4
tsp of sea salt 2 cups of filtered water 1 dark chocolate, vegan bar, chopped or 1/3 cup of vegan chocolate chips
3/4 cup raw cashews 1/3 cup pumpkin seeds 6 medjool dates 1/4 cup
coconut 1 tbsp hemp seeds 1 tbsp
coconut oil 2
tsp moringa powder 1
tsp chia seeds 1/2
tsp vanilla
extract zest of 1 large lemon juice of half a lemon pinch of salt extra shredded
coconut and lemon zest to roll balls in
1 tbsp ground flax (or chia) seed 1/4 cup hot water 1 1/2 cups oat bran 1/2 cup gluten free flour blend 1
tsp baking soda 1/2
tsp baking powder 1/2
tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp
coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2
tsp vanilla
extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.
Coconut Ice Cream 1 1/2 c cashews 400 mL coconut cream 1/2 c liquid sweetener (e.g. coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
Coconut Ice Cream 1 1/2 c cashews 400 mL
coconut cream 1/2 c liquid sweetener (e.g. coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut cream 1/2 c liquid sweetener (e.g.
coconut nectar / brown rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut nectar / brown rice syrup) 1/4 c
coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut oil, melted Pinch sea salt 1
tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2
tsp vanilla powder 1 1/2 c shredded
coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c
coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut oil, melted 6 tbsp liquid sweetener (e.g.
coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded
coconut nectar / brown rice syrup) 1 c cacao powder 2
tsp vanilla
extract OR 1
tsp vanilla powder Large pinch sea salt Topping Shredded
coconutcoconut
1 hass avocado 3/4 cup unsweetened applesauce 3/4 cup maple syrup 1
tsp vanilla
extract 4 large eggs 1/2 cup
coconut flour 1/2 cup unsweetened cocoa powder 1/4
tsp sea salt 2
tsp baking soda Baked for 35 mins
For the cake: 4 tbsp all purpose flour 1/4
tsp baking powder 2 tbsp sugar 2 tbsp milk or cream 1/2 tbsp
coconut oil 2 tbsp pure pumpkin puree 1/4
tsp vanilla
extract 1 / 4
tsp pumpkin pie spice
1/2 cup
coconut oil, melted and cooled 3/4 cup
coconut sugar 2 eggs, or flax eggs 1 tbsp pure vanilla
extract 1 1/4 cups white whole wheat flour 1 cup white flour 1/2
tsp baking powder 1/2
tsp cinnamon 1/2
tsp salt
for the cake: ○ 3/4 cup brown rice flour ○ 1/4 cup hazelnut meal (ground from whole toasted and shelled hazelnuts) ○ 2 tbsp arrowroot powder ○ 1/4
tsp salt ○ 1 1/2
tsp baking powder ○ 3/4 cup granulated sugar ○ 1/4 cup
coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1
tsp vanilla
extract ○ 1/2 cup unsweetened almond milk ○ * 1 cup fresh blackberries *
1 1/2 cups unsweetened vanilla almond or soy milk 1 TB cocoa powder 1/2
tsp coconut sugar 1 packet Stevia or 1
tsp brown or white sugar 1/8
tsp ground ginger 1/16
tsp ground nutmeg 1/8
tsp pure vanilla
extract 1/2
tsp blackstrap molasses *
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of water) 1/3 cup of nut butter (I used creamy cashew) 2 tablespoons of
coconut sugar 1
tsp baking powder 1/2
tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla
extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips as well
1 1/3 cups whole wheat pastry flour 1/2 cup sugar 2
tsp ground cinnamon 1/2
tsp nutmeg 1 1/2
tsp baking soda 1/2
tsp kosher salt 2 eggs 3/4 cup applesauce 1/2 cup vegetable oil 1
tsp vanilla
extract 1 cup grated carrots 1 medium tart apple, peeled and grated 1/2 cup golden raisins 1/2 cup walnuts, finely chopped 1/4 cup plus 2 tbsp dried flaked unsweetened
coconut, divided
Cookies — 1 1/2 cup ground almonds (180g)-- 1/2 cup GF oat flour (60g)-- 1 tbsp
coconut sugar — 1ts cinnamon — pinch salt — 1/3 cup
coconut oil, melted (65g)-- 1/4 cup maple syrup — 1/2
tsp almond
extract
4 ripe bananas 4 large eggs 1 tbs cinnamon 1 tbs cardamom (optional) 1
tsp baking soda 1
tsp baking powder 1/2 cup almond butter 1
tsp vanilla
extract 1 stick butter melted (not paleo) or 1/2 cup melted
coconut oil 1/2 cup
coconut flour 1/2 cup raisins
I replaced the
coconut sugar with honey and 1
tsp of the vanilla with almond
extract.
1/2 cup olive oil, or
coconut oil 2 organic eggs 1/2 cup strong brewed coffee 1/2 cup unrefined sugar (you can do 3/4 cups) 1
tsp vanilla
extract (I sometimes use chocolate
extract or amaretto liquor) 1 cup whole wheat pastry flour (minus 2 tablespoons) 1/2 teaspoon aluminum free baking powder 12 oz dark chocolate chips
2 1/4 Bob Red Mill Brown Rice Flour 1/4 C Bobs Red Mill Flax Meal 1/2 C Trader Joe's Cocoa Powder 2
Tsp Baking Powder 1/2
Tsp Baking Soda 1 C Libby's Pumpkin 1 C Unrefined
Coconut Sugar 1 The Vegg + 1/4 C So Delicious Protein Plus Vanilla Milk 1 Tbsp Vanilla
Extract 2 Tbsp So Delicious Unsweetened
Coconut Yogurt 1/4 C So Delicious Protein Plus Vanilla Milk 1/2 C Chocolate Chips
PIE FILLING: 2 cups heavy cream, whipped and divided 3 tbsp sugar 1
tsp vanilla
extract 1 3.4 oz box instant vanilla pudding 1 cup cold 2 % milk 8 oz cream cheese (room temperature) 14 oz sweetened condensed milk 4 - 5 ripe bananas 1/2 cup toasted
coconut or sliced almonds
+ 1/2 cup pancake base * + 1
tsp xanthan gum or baking powder + 1 T cinnamon + 1 1/2
tsp unsweetened shredded
coconut + 1 T carob powder or cocoa powder + 1 flax egg ** or regular egg + 1/2 cup dairy - free milk + 2
tsp apple cider vinegar + 1
tsp vanilla
extract +
coconut oil for fying
1/2 cup soft
coconut oil 1/2 cup raw honey 4 eggs (at room temperature) 2
tsp vanilla
extract 3 cups almond flour 1 tablespoon aluminum free baking powder 1/3 cup...
1 cup unsalted butter 1 cup granulated sugar 3/4 cup light brown sugar 1 tbsp corn syrup 1
tsp vanilla
extract 2 large eggs 1-3/4 cups all purpose flour 2
tsp baking powder 1
tsp baking soda 2
tsp salt 1-1/2 cups baking ingredients (chocolate chips,
coconut, toffee bits, etc.) 1-1/2 cups snack foods (chips, pretzels, etc.) 1 tbsp coffee grounds
1 cup Beet Puree 1/3 cup
coconut sugar (sub any sugar) 1/4 agave netar 1/4 cup
coconut oil, melted 2 eggs 1.5
tsp baking soda 1/4
tsp salt 1/2
tsp vanilla
extract 1/2
tsp coffee
extract (optional) 1/4 cup + 2 tbsp
coconut milk (sub almond, rice or soy milk) 1/2 cup cocoa powder 1 1/4 cup whole wheat flour 2 tbsp corn starch 1/2 cup chocolate chips 1/2 cup mixed nuts / seeds for topping (pecans, pumpkin seeds and hazelnuts is what I chose)
1 heaping Tbsp
coconut flour 1 heaping Tbsp cocoa powder 1 Tbsp almond milk (or
coconut) 1/2 Tbsp honey 1
tsp pure vanilla
extract 1 egg
1/2 cup whole wheat flour 1 banana — mashed 1/4 cup sweetened shredded
coconut 1/4 cup silken tofu — blended 4 Tbsp Splenda Brown Sugar Blend (or 1/2 cup brown sugar) 1/2
tsp vanilla
extract 1/4
tsp rum
extract 1/2
tsp salt 1/2
tsp baking powder
To read more about the show and some of the challenges click on this link: Food Network Blog Let's start baking... Toasted
Coconut Key Lime Puffs Yields: 20 - 24 1.5 tbsp puffs For the Choux Ingredients: 1 cup water 1/2 cup unsalted butter 1
tsp sugar 1/2
tsp salt 1 cup all purpose flour, measured then sifted 1/2
tsp vanilla
extract 4 eggs Equipment for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper Directions: 1.
Caramel Pecan Stuffed Mocha Latte Cookies Ingredients: Yields - 12 cookies 3/4 cup unsalted butter, softened 1/4 cup shortening 2 cups Erysweet Sweetener 4 eggs 2
tsp pure vanilla
extract 1
tsp instant espresso powder 1
tsp baking soda 1
tsp salt 1/4
tsp xanthan gum 2/3 cup
coconut flour 1/2 cup sugar free chocolate chips 12 sugar free chocolate covered caramel pecan candy discs.
Let's start baking... Warm Dairy Free Chocolate Custard Smores Jars Yields: 6 - 8 servings, depending on jars Ingredients: 2 cups of So Delicious Vanilla
Coconut Milk 3/4 cup of granulated sugar 1/3 cup of cocoa powder 1 egg 1/3 cup cornstarch 1/4
tsp salt 1
tsp pure vanilla
extract about 1 1/2 cups of graham cracker crumbs 30 - 36 standard size marshmallows Directions: 1.
Banana
Coconut Ricotta Muffins Ingredients: 1/2 cup mashed bananas 1/2 cup brown sugar 1 cup ricotta cheese 1/4 cup whole milk 2 eggs 2 tsp pure vanilla extract 1/2 tsp cinnamon 1 1/2 cups all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup sweetened shredded coconut 1/2 cup white chocolate chips Directions: Preheat oven 400 degrees and line standard muffin tin with
Coconut Ricotta Muffins Ingredients: 1/2 cup mashed bananas 1/2 cup brown sugar 1 cup ricotta cheese 1/4 cup whole milk 2 eggs 2
tsp pure vanilla
extract 1/2
tsp cinnamon 1 1/2 cups all purpose flour 2
tsp baking powder 1/2
tsp salt 1 cup sweetened shredded
coconut 1/2 cup white chocolate chips Directions: Preheat oven 400 degrees and line standard muffin tin with
coconut 1/2 cup white chocolate chips Directions: Preheat oven 400 degrees and line standard muffin tin with paper.
1/2 Cup Unsweet Applesauce 1 Cup Unsweet Almond /
Coconut Milk blend (any milk of choice) 3 Egg Whites 2 Whole Eggs 2
tsp Pure Vanilla
Extract 20ish Drops of Liquid Stevia (you can add 1/2 cup dry sweetener or 3 TB of sweetener of choice or a mashed banana)
Cinnamon Agave Kissed Toasted Walnut Pumpkin Cake Servings: 12 - 15 Ingredients For The Pumpkin Cake: 1 cup Fructevia 1 cup MonkSweet 1 & 1/4 cups vegetable oil (may use unsweetened applesauce for half) 8 eggs 2
tsp pure vanilla
extract 2 cups pumpkin puree (not pumpkin pie mix) 2 tbsp cinnamon 1
tsp nutmeg 1/2
tsp xanthan gum 3
tsp baking powder 2
tsp baking soda 1
tsp salt 1/2 cup
coconut flour Directions For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick baking spray.
To make the «cheesecake» whip, use a handblender to blend 1/3 cup lowfat cottage cheese, 1 TBSP vanilla whey protein, 1⁄2 TBSP
coconut flour, 1/2
tsp vanilla
extract, and 1 stevia packet.
1 chia egg (1 tbsp chia seeds + 3 tbsp water) 1 cup / 240 ml / 120 g finely chopped sunflower seeds 1 cup / 240 ml / 90 g rolled oats (or oat flour), choose gluten free if intolerant 1/2 cup / 120 ml / 60 g buckwheat flour 1 1/2 tbsp arrowroot (or corn starch or potato starch) 1
tsp baking powder 1
tsp vanilla
extract 1/3
tsp salt 5 tbsp (75 g)
coconut oil, room tempered 5 tbsp maple syrup 1/2 cup plant milk
1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1
tsp baking soda 1/2
tsp almond
extract 1/4 cup
coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4
tsp sea salt (I used pink Himalayan) 2
tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips
1 cup cashews 1 14 - ounce cans
coconut cream OR full fat
coconut milk 2/3 cup unsweetened cocoa or cacao powder powder 1/4 cup
coconut sugar or 8 Medjool Dates 1 bean or 1
tsp pure vanilla
extract Pinch of salt 1 vegan chocolate bar (salted Caramel yes please)
1 1/2 cup raw cashews (soaked overnight then drained and rinsed) 3 tbsp maple syrup 1/4 cup
coconut oil, melted 1/3 cup almond milk 1/2
tsp mint
extract (can also use vanilla
extract) 1 - 2
tsp matcha powder
Crumble 1 cup oats 1/2 cup almond flour 1
tsp vanilla
extract 3
tsp melted
coconut oil (I use natural empire) 3 tbsp fruit syrup / maple syrup (I use SweetFreedom) 1
tsp sukrin gold pinch salt
1 cup / 240 ml rolled oats 1/2 cup / 120 ml / 70 g ground almond flour 2 tbsp corn starch a pinch sea salt 1/2
tsp vanilla
extract or ground powder 3 tbsp
coconut oil or butter 2 tbsp maple syrup or honey
50 g CHOC Chick Raw Cacao Butter 25 g popping corn 5 tbsp CHOC Chick Sweet Freedom or honey 3 tbsp CHOC Chick Raw Cacao Powder 2 tbsp cooking oil (
coconut oil is good but use whatever you have) 1 teaspoon vanilla bean
extract (optional) 1
tsp vanilla bean
extract (optional)
125g unsalted butter — softened 75g
coconut sugar 1/2
tsp vanilla
extract 1 large egg100g wholewheat plain flour 75g plain flour 1/2
tsp bicarbonate of soda 1/2
tsp ground cinnamon 1/4
tsp salt 3/4 cup cooked and cooled Quinoa (easier to measure in cups) 50g sugar - free dark chocolate, roughly chopped
3 tbs of almond meal 2 tbs of cocoa powder 2 tbs of honey 1
tsp of vanilla
extract 1 egg a few dashes of salt a few dashes of cinnamon 1
tsp coconut oil 1
tsp peanut butter Mix well to spread out the peanut butter.
Cream: 2 egg yokes (optional) 8 oz mascarpone cheese 50 ml (3 Tbsp and 1
tsp) rum 1
tsp vanilla
extract 1/4 cup erythritol, xylitol or
coconut sugar 300 ml whipping cream
Coconut cream sauce (inspired by a recipe from Honest Fare & Green Kitchen Stories) 1 can 400g / 14 oz coconut milk, full fat 1 Tbsp corn starch + 1 Tbsp water 1 cinnamon stick 1/2 tsp vanilla extract or 1/2 vanilla pod
Coconut cream sauce (inspired by a recipe from Honest Fare & Green Kitchen Stories) 1 can 400g / 14 oz
coconut milk, full fat 1 Tbsp corn starch + 1 Tbsp water 1 cinnamon stick 1/2 tsp vanilla extract or 1/2 vanilla pod
coconut milk, full fat 1 Tbsp corn starch + 1 Tbsp water 1 cinnamon stick 1/2
tsp vanilla
extract or 1/2 vanilla pod + beans
but I only had frozen pineapple on hand today so I used that in place of strawberries and instead of vanilla 1/4
tsp each of rum and
coconut extracts to make pina colada flavor!
1/2 cup organic unsweetened almond or
coconut milk 1-1/2
tsp pure vanilla
extract 1/2
tsp pink salt