Can
I use less coconut oil to make it a little more firm?
think I'll
use less coconut oil, and just heat the coconut oil until soft, not runny.
Can
I use less coconut oil to make it a little more firm?
But it's hard to know for sure — though if that's his reaction I would definitely
use less coconut oil in the smoothies and just use it somewhere else instead.
The only thing I plan on doing differently next time is
using less coconut oil and slightly more almond milk.
Not exact matches
You could try
using a little
less coconut oil next time too.
I haven't tried it myself but you could
use a little bit of sunflower
oil, just make sure to
use less than stated for the
coconut oil x
Also, if I replace the butter with
coconut oil, do you think I should sub the same amount or
use less?
I have an slightly altered version to
use papaya as the bottom layer, will tweak it a bit more to add a little more honey and a little
less coconut oil but it's still very nice!
For he frosting — if you have any
coconut manna (butter) that would work best but if not just
use double the
coconut oil and maybe
use a little
less liquid but either way I think it will be fine.
Instead of cilantra (that I absolutely lvoe), you can
use parsely (especially the stronger flavored american parsley) or basil; instead of sunflower
oil, you could
use (
less of) peanut
oil, which is strongr but blends well with basil and
coconut.
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.
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.
However, if you can't
use it, you could substitute
coconut oil for a 1/3
less than the amount of buttery spread that is called for (2/3 cup
coconut oil).
Since
using coconut oil on my skin / hair, I have a lot
less redness in my cheeks and no darkness around my eyes.
I like
using witch hazel after
using coconut oil to remove makeup, too, especially in the summertime when I like a little
less oil on my skin.
I only
use 1/8 cup of the honey and a little
less coconut oil than the recipe calls for, but I
use chocolate chips,
less than 1/4 cup.
I
used lower quality
coconut oil for a while and decided to get the expeller pressed organic
coconut oil from Tropical Traditions and it has made a HUGE difference in a day...
less than a day!
If you are sautéing, however, I have found that you need
less coconut oil than you may initially think (due to low water content), so
use it very sparingly.
The last Nutiva
coconut oil product I
used, which I am now out of, melted at over 76 degrees which was great for medicinal
use, because it also re-solidified, or became gel like anyway, back again at
less than 76 degrees.
If you don't want this, try to experiment with the oils:
use less coconut fat and more canola
oil.
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 g fairtrade dark chocolate (70 % cocoa), melted in a bain - marie 100 ml GMO - free vegetable cream 100 g almond butter 1 - 2 tablespoons hazelnut butter 2 handfuls of shelled hazelnuts, more or
less finely chopped
Food items such as
coconut oil, avocado
oil and nut flours are being
used more widely for their nutritional benefits with
less emphasis placed on their concentrated caloric value.
:) For a
less coconutty version,
use regular Greek yogurt and refined
coconut oil, which doesn't have any
coconut flavor.
1/2 tsp dough conditioner (optional) 1-1/2 cup water 1/4 cup avocado
oil or
coconut oil (omit if
using butter) 1 cup ground almond (
use less water if
using this)
I've been looking at a frosting to
use for some vegan cupcakes and was over
using coconut oil and maple syrup or even worse, frosting
less.
1 1/2 cups well - mashed very ripe bananas (about 3 large) 1/2 cup nonfat yogurt — if
using Greek yogurt,
use a bit
less and thin with milk 1 tsp baking soda 2 egg whites 2 tablespoons freshly squeezed orange juice 2/3 cup
coconut sugar 1/4 cup organic high - oleic, expeller - pressed safflower
oil 1 1/4 teaspoons vanilla 2 cups whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 2/3 cup chopped walnuts 1/3 cup chopped pecans
1/2 large yellow onion, finely chopped 2 cloves garlic, minced 1 Tbsp
coconut oil or ghee 1 pound sweet potatoes, peeled and roughly chopped (~ 4 cups) Salt and Pepper 2 cups vegetable broth 1 1/2 cups water 1/3 cup creamy peanut butter 2 tsp chili garlic sauce (
use less for
less spice) 3 Tbsp chopped peanuts 2 Tbsp chopped cilantro
I know it will not be easy to swallow that I consider having recourse to refined SHEA BUTTER but here are some reasons: 1)
coconut oil is costly and my aim is not only to avoid
using unethically sourced products, but also to reduce the cost of food; 2)
coconut oil has a very low melting point, even lower than spreadable butter, and even in its solid state it is quite soft, so I am afraid this vegan butter will not be fit for making puff pastry; 3) for all I know, and I know little, so I am not completely sure of this,
coconut oil has a better nutrient profile than shea butter and is
less harmful (one may infer it from the resemblance between shea butter and palm
oil).
If you dislike applesauce or have apple allergies,
use 1/2 cup of
coconut oil or butter; however, the muffins will be slightly
less moist (still yummy, though).
I
used 2 cups sweetened flaked
coconut, 1cup
coconut oil (will
use a little
less next time) a little
less than 1/4 cup honey.
I
used coconut oil instead of olive, and only
used less than two teaspoons of it for the while banana.
1 c all - purpose flour 1 c whole wheat flour 3/4 t baking powder 1 t baking soda 1 t kosher salt 1/2 t ground cinnamon 3/4 c granulated sugar (I
used 1/2
coconut sugar and a little
less sugar than the recipe calls for) 1/2 c yogurt 1/2 c milk 4 T vegetable
oil 1 large egg 3/4 t vanilla extract 1/2 t almond extract 1 1/2 c diced peaches (leave skin on)
To make them
less soggy...
use more
coconut oil or butter in the pan, turn the heat up on the first side and they'll get more browned.
I
used coconut oil instead of veg
oil and
less chocolate chips.
I also
used coconut oil instead of vegetable
oil, and
used a little bit more sugar and slightly
less maple syrup.
2 flax / chia eggs (2 tbl flax or flax / chia blend mixed with 5 tbl water — mixed and let sit for 5 minutes to thicken) 4 ripe bananas 2 teaspoons of baking soda Scant 1/4 cup of brown sugar 1/4 cup of maple syrup (I
used a bit
less than a full 1/4 c) 1/2 teaspoon ground cinnamon 1/2 teaspoon of salt 1 teaspoon of vanilla extract 1/4 cup of melted
coconut oil (I
used Nutiva) 1 cup of gluten free flour (I
used Bob's Redmill 1 to 1) 1/2 cup of almond meal (see notes) 1/2 cup of rolled oats Walnuts, chopped 1/4 cup of dark vegan chocolate chips
Or if you eat butter then
use that instead of vegan margarine, and if you prefer a
less processed product then go for mild
coconut oil instead.
The modern way of processing
coconut oil is by chemical extraction,
using solvent extracts, which produces higher yields and is quicker and
less expensive.
The Gold Label Virgin
Coconut Oil is made by the wet - milling method, using coconut water, which results in a slightly less yield of oil per coconut, and higher antioxidant
Coconut Oil is made by the wet - milling method, using coconut water, which results in a slightly less yield of oil per coconut, and higher antioxidant leve
Oil is made by the wet - milling method,
using coconut water, which results in a slightly less yield of oil per coconut, and higher antioxidant
coconut water, which results in a slightly
less yield of
oil per coconut, and higher antioxidant leve
oil per
coconut, and higher antioxidant
coconut, and higher antioxidant levels.
However, for those not
used to
coconut oil in their diet, it is best to start out with an amount far
less than this first, to see how your body reacts.
I have made homemade chocolate
using coconut oil and cacao powder countless times and I always wished I could
use this healthier,
less processed chocolate in my other baking recipes.
1/2 Medium Onion 2 - 3 Cloves Garlic 3 cups Chopped Mushrooms (I recommend baby portobello / brown button) 1 tsp Dried Rosemary (Mine was roughly chopped,
use less if it is powdered) 1 (400 ml) can
Coconut Milk 1 Veggie Broth Cube (That would make 2 cups of broth, but don't make broth) 1 cup Water 1 cup Cooked Wild Rice (prepare beforehand) Salt and Pepper (to taste)
Oil
They're
using fun, beauty - product packaging to make your
coconut oil feel more like a moisturizer,
less like a bulk cooking
oil (let's be real, here), and incorporating innovative processes and interesting ingredients to turn this humble
oil into a legitimate skin - care product.
Use less butter and cream and more avocado or
coconut oil and plant - based milks.
For a smoother lotion bar stick,
use less beeswax and more
coconut oil or olive
oil.
Coconut and coconut oil are great sources of medium chain triglycerides, a fat that converts quickly into energy, as it is used quickly, it is less likely to be stored as bo
Coconut and
coconut oil are great sources of medium chain triglycerides, a fat that converts quickly into energy, as it is used quickly, it is less likely to be stored as bo
coconut oil are great sources of medium chain triglycerides, a fat that converts quickly into energy, as it is
used quickly, it is
less likely to be stored as body fat.
Having learned that
coconut oil is not simply a
lesser evil (as a substitute for hydrogenated oils) but actually has many health benefits in its own right, I have begun
using it for practically all of my cooking needs.
Sweetened
coconut shouldn't be too sweet, although if she likes things a little
less sweet maybe try
using coconut oil instead of agave to cut down the sweetness there.
My cookies probably would have been a little bit chewier and flattened just a little bit
LESS if I had been able to
use shortening, but honestly, I thought the
coconut oil worked just fine.