Sentences with phrase «use coconut oil or butter»

I find that it often happens with low - carb flours, especially when I use coconut oil or butter.

You can use coconut oil or butter but be forewarned that it will be extra melty and must be kept in the fridge at all times.

I am wondering if I could use coconut oil or butter.

Not exact matches

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)

about 5 clementines — divided 2/3 cup coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional

1 tablespoon oil (butter / lard / coconut oil) 1 medium onion, finely chopped (I use a mini-prep food processor) 1 clove garlic, minced 1 pound ground beef or bison or lamb 1 1/2 teaspoons paprika 1 teaspoon cumin 3/4 teaspoon cinnamon 1/4 cup chopped kalamata olives (about 10 - 12) 1/4 cup golden raisins 1 teaspoon sea salt Scant 1/4 teaspoon black pepper 2 - 3 tablespoons chopped cilantro 1 teaspoon lemon zest

In the bowl of a stand mixer (or a large bowl using a hand mixer) combine the butter (or solid coconut oil), coconut sugar (or brown sugar) and vanilla extract.

No additions or substitutions are needed, although when I don't have coconut oil, I've used regular canola oil and butter and both have worked fine.

Also, if I replace the butter with coconut oil, do you think I should sub the same amount or use less?

Bake the cake (or cupcakes) as directed on box (I used coconut oil in place of the butter, and almond milk in place of regular milk, and 2 eggs) yield is around 34 mini cupcakes

If no liquid is called for, as in Bob's Red Mill GF Brownie Mix, use 3 eggs and 1/2 cup butter or coconut oil.

butter or coconut oil, melted (or another 1/4 cup applesauce) 1/4 -1 / 3 cup sugar or honey (I used 1/4 cup brown sugar) 3/4 cup whole wheat flour (I used white whole wheat flour) 1 tsp.

Using a pastry cutter, cut in the butter or coconut oil until the chunks of dough are the size of peas.

Well... I use Earth Balance Butter (dairy free) and almond milk but if you wanted to use coconut oil / oil or water / broth you could too!

Rather than using coconut oil, use lard or butter or margarine... if using the latter two increase the amount a little as they are not pure fat.

I am trying to avoid using butter, to keep it as healthy as possible, but my options are either coconut oil, or olive oil.

Vegans - you can easily make this vegan by using coconut or olive oil in place of the butter called for.

Wet ingredients: 4 tbsp vegan butter, melted — or you can use coconut oil 150 ml plant - based milk of choice, warmed 7g sachet of yeast 3 tbsp coconut sugar — or you can use brown sugar Vegan ice cream to serve - we love Booja Booja

When making pies or flaky pastries, we recommend using coconut oil in its solid state, just as you would for butter or shortening.

But you could use any kind of oil you want (olive oil, coconut, safflower, etc) or nut butter.

To make real chocolate you don't use coconut oil, you use cocoa butter and cocoa powder (or cacao versions which are less processed if you want to get really authentic) and a sweetener like ricemalt syrup.

Many oven roasted nuts recipes uses egg whites as a coating but you can make an egg - free version with extra butter or coconut oil.

You can use coconut oil or coconut butter for the butter (I haven't tried that before but it should produce similar results).

Pour butter (or coconut oil) in the bowl and use your fingers to incorporate the butter until the mixture is crumbly and evenly moistened.

Hi I'd like to make this coconut oil whipped body butter you said you can use an electric hand mixer or your kitchen aid mixer.

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

You can simply use raw cocoa butter and that will give you a finished candy that melts, or you can add raw pastured butter and coconut oil, which have their own health benefits.

In a separate bowl, whisk together the eggs, buttermilk, coconut oil or butter, vanilla, and honey (if using).

1/4 cup coconut oil 2 tablespoon raw coconut butter (optional, use regular coconut oil if not available) 3 tablespoon raw honey, one that becomes solid at room temperature (use agave or maple syrup if vegan) juice of 1/2 lemon

sukrin gold 4,5 Tbsp coconut oil or butter — soft or melted 2 Tbsp coconut fibers (defatted coconut flour)-- Alternatively use 4 Tbsp reg.

I don't know if it's because I eat right, but I've used either pure shea butter, argan oil, or coconut oil as skin moisturers for over a decade.

I use this one (or 2 eggs) 1/4 cup of honey 1/3 cup of coconut flour 3 tbsp of coconut oil or butter 1 tsp baking soda 1/3 tsp salt 1 or 2 tsp of ground cinnamon (optional)

Just wondering if you have tried making a regular dairy free buttercream with coconut using spectrum shortening, coconut oil and / or dairy free butter, confectioners sugar, vanilla and coconut milk.

Add the cold coconut butter or oil, using your hands to break it into pea - sized pieces.

3 Tbsp coconut aminos or wheat free soy sauce (tamari) Salt to taste (use more if not using any fish sauce) 1 Tbsp avocado oil / butter / lard / ghee — never use olive oil for high heat cooking

Place all the ingredients, except the coconut oil or butter if using, into a food processor and combine until smooth.

I learned that you can substitute coconut oil in most recipes that call for butter or shortening, and that if you use it to replace butter, you may want to add a little extra vanilla extract.

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)

You can use just coconut oil or any nut butter of your choice (you may need to increase the amount of the nut butter if you decide to make the recipe without coconut oil).

Ingredients 150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g coconut oil, to be melted 40 g pure cocoa butter, to be melted 200 -LSB-...]

I added some peanut butter to the crust, but you can use any other ground nut instead or even skip this ingredient and add more coconut oil.

Combine the butter or coconut oil, almond butter, and brown rice syrup or maple syrup in a large bowl and, using a wooden spoon, mix well.

Soak for 3 - 24 hours 1 cup of cashews in filtered water 2 bananas, super ripe 1/4 cup of lemon or orange juice — I used oj 1/4 cup of maple syrup 1/4 cup of coconut oil, melted 3 tablespoons of softened peanut butter (I prefer Justin's) 1 teaspoon of vanilla extract

1/2 cup softened vegan butter or margarine (can also use coconut oil but add 1 tbsp water) 1 cup packed brown sugar 1/4 cup plant - based milk (I use almond) 1 tsp vanilla 1 1/2 cups flour 1/4 cup cocoa powder 1 tsp baking soda 1 tsp baking powder 1/3 cup dairy - free chocolate chips 1/3 cupcandy canes (about 5 mini or 1 - 2 large) crushed

25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb of garlic (cloves peeled) 3 ″ piece of root ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1 tsp tamarind paste (optional) Juice of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring onions

The second time I used coconut flour as well, but I added about 1/3 cup of milk (you could use coconut milk) and 2tbs of melted butter (could use coconut oil or perhaps even avocado) and I also added some semisweet chocolate chips.

can you use butter instead of grapeseed oil or coconut oil if so how much is the ratio difference?

Thoroughly grease your bundt pan [I used a 9 3/4 - inch by 3 1/3 - inch bundt pan] or 2, 8 - inch round pans on all sides with butter or coconut oil.

sea salt Zest from 1 organic lemon (use the juice in the tahini dressing) Butter or coconut oil to fry in

The frosting uses just soft goat cheese (chevre) and the coconut oil instead of cream cheese or butter.