Sentences with phrase «use of coconut oil in»

Given the strong response of many voices in the nutrition world reacting as if breast milk had been banned for good, you might think that the use of coconut oil in your diet was the main thrust of the communication by 12 leading and respected members of the scientific community.

Those that support the use of coconut oil in the daily diet are quick to point out the benefits of doing so.

The potential use of coconut oil in the short term to control the rate of fungal overgrowth should not be considered a prophylactic approach to preventing fungal infections.»

This recipe looks delicious - I love the use of coconut oil in it!

Not exact matches

Even the coconut oil I have been using for a pre-shave oil didn't stand in the way of the grip.

I can use a flax egg to bind instead of the coconut oil which is very high in saturated fat!

Warm a tablespoon of coconut oil in a pan over a medium heat, once the pan is hot and the oil has melted, spoon in a large tablespoon of pancake batter, using a wooden spoon to spread out the mix.

I must say that I'm really inspired of how many ways you can use coconut oil in you everyday life!

It's made of coconut oil, macadamia nut oil, kukui nut oil and camellia seed oil so it's super natural, very delicious smelling and so nourishing — I use it in just the same way I use the coconut oil.

I love rubbing coconut oil on the ends of my hair and use a natural shampoo / conditioner from Faith in Nature.

I would like to know where you find the dates and in some of your other recipe you use coconut oil and rolled oats.

The differences are the use of flaxseeds in one and coconut oil in the other.

I used coconut oil instead of almond butter because it «s difficult to get here in Norway.

I have a tub of coconut oil that I use solely for cooking, but I will definitely start incorporating it in to my beauty regime!

I used a little pomegranate molasses along with the honey and regular molasses (i was running out of the latter), and also substituted coconut oil in place of canola.

I also made some other substitutions: 5 T coconut oil + 2 T lemon juice for the margarine, 1 T kuzu for the cornstarch, and I used a combination of almonds, cashews, and pinenuts in the filling.

Our goals in using coconut oil here were to help the Chocolate Lava Dip stay a bit more smooth, velvety and liquid - y, while replacing fats like shortening that would be more typically used in this type of recipe (but which we'd prefer not to use in our recipes).

Liquify the coconut oil (I use a double boiler), and then take a roll of gauze and dip it in the oil until saturated.

In the bowl of an electric mixer (this can be done all by hand if you use the oil as opposed to butter which beats together with the sugar better in a mixer), beat coconut oil and sugar until well combineIn the bowl of an electric mixer (this can be done all by hand if you use the oil as opposed to butter which beats together with the sugar better in a mixer), beat coconut oil and sugar until well combinein a mixer), beat coconut oil and sugar until well combined.

Teressa Cutter (an Aussie Chef) uses a lot of coconut oil in her recipes, might like her website http://www.thehealthychef.com I pretty much use you and her as my go to for goodies!

By now you have probably seen coconut oil used in a lot of low carb and paleo recipes, but did you know there are several other ways to use coconut oil?

And can I use extra light olive oil in place of the coconut oil, which I don't have, or does the coconut oil add some mysterious touch that the olive oil just can't duplicate?

I used coconut oil instead of vegan butter in the base, added an extra teaspoon of vanilla and half a teaspoon of chia seeds to the filling, and chopped walnuts plus seeds to the topping.

Just used a teaspoon of coconut oil, table spoon of lucuma powder and 1 teaspoon of cacau powder and threw in some cacau nibs.

I did sub coconut oil for butter, coconut oil is so easy to sub 1:1 and has so many good bits for you Also, I had no maple syrup on hand so just used the same amount in honey although next time will use maple as I love the flavour of maple in muffins and cakes.

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.

I added in 1 Tbsp of cocoa powder with the dry ingredients to make this more chocolatey and used canola oil instead of coconut oil, then when I made it I put the mixture into muffin cups and pressed down as hard as I could with a spoon.

Unrefined coconut oil does lend a distinct coconut flavor to your baked goods if you use more than a few tablespoons, so if that doesn't vibe with the flavors of your dessert, try using refined coconut oil (disclaimer: the refining process removes some of the nutrients found in coconut oil).

Just to play with the flavor, I used coconut oil in place of the butter and I used coconut flour in place of the all purpose flour, but of course, you could do these either way and they'd still be great.

It may sound strange to use an oil in lieu of butter, but coconut oil, like butter, is solid at room temperature so it makes a great butter substitute.

Add in the reserved 1 Tbsp of flax meal, chickpeas, tahini, lemon juice, olive oil, coconut sugar, garlic, red pepper flakes, salt and herbs (if using).

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

Is there something else we can use in place of coconut oil?

You can use expeller pressed coconut oil and / or bacon grease as well — any combination of these 3 fats works great, and you can reuse the fat — just strain it after you make the carnitas and store it in the fridge.

Tip # 2: You will need to store the tahini in a BPA - free air - tight container in the refrigerator, and it may become hard (due to the coconut oil), but just leave it out on your counter top at room temperature before using, or put it in a bowl of warm water to soften it up.

While I like the taste of it in recipes, especially sweet recipes using coconut oil, I do not care for it off a spoon.

Combine all ingredients in a small bowl, using a fork to mix coconut oil with the rest of the ingredients.

Prepare baking sheet with parchment paper and using a paper towel or pastry brush, cover the parchment in a thin coat of coconut oil.

I started using coconut oil instead of sugar in my green & white tea.

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

I sincerely wish society as a whole would go back to using coconut oil in baked goods instead of modern industrial oils — it would make a tremendous difference!

In case you wanted to jump on the bandwagon with me, I'm dedicating this blog to all types of sweets that contain marshmallow, graham crackers, and chocolate.In all my baking, I now use unrefined coconut oil as a replacement for butter and oil in all my recipeIn case you wanted to jump on the bandwagon with me, I'm dedicating this blog to all types of sweets that contain marshmallow, graham crackers, and chocolate.In all my baking, I now use unrefined coconut oil as a replacement for butter and oil in all my recipeIn all my baking, I now use unrefined coconut oil as a replacement for butter and oil in all my recipein all my recipes.

I subbed in grapeseed oil for the coconut oil, and used ground chia seed instead of the flax, because they are what I had on hand, and it is wonderful.

When I use cooled coffee the coconut oil falls to the bottom of my glass in an unappetizing fluffy lump.

I had some extra batter left over (I had to use a smaller loaf pan) and so I added some of my homemade almond / coconut milk to make the texture of the batter more like pancake batter... I fried them up in some coconut oil and MAN, they were delish!!

Also, not that this is gluten - free, but I also use 1 T coconut oil in place of 1 T of the canola oil, and I think I'd like to substitute the entire amount next time, as I think the slight hint of coconut flavor lends itself well to the Thai flavors.

I saw one question that was brought up, that said that almond flour and coconut flour are used for different reasons and connot be interchanged, so is there anything out there that can be used in replace of coconut oil, coconut flour, coconut aminos, and coconut crystals that will still make the recipes come out good?

I made some substitutes to this pie pudding: used tapioca starch in place of corn, almond milk rather than cow's, coconut oil verses butter, organic coconut palm sugar rather than white sugar.

Mine worked with these substitutions - of - necessity: 1 Baked in 5 ″ x 9 ″ glass loaf pan 2 Used parchment paper, not greased pan 3 ran out of coconut oil so it was 3/4 parts coconut oil, 1/4 olive oil 4 Once again, used Trader Joe's almond meal, didn't have blanched alm flour on hand today Yes, as you commented jgentry, it was the perfect blend of almond and coconut flours so as not to be almond flour dry or c - flour swUsed parchment paper, not greased pan 3 ran out of coconut oil so it was 3/4 parts coconut oil, 1/4 olive oil 4 Once again, used Trader Joe's almond meal, didn't have blanched alm flour on hand today Yes, as you commented jgentry, it was the perfect blend of almond and coconut flours so as not to be almond flour dry or c - flour swused Trader Joe's almond meal, didn't have blanched alm flour on hand today Yes, as you commented jgentry, it was the perfect blend of almond and coconut flours so as not to be almond flour dry or c - flour sweet.

I'm trying to cut down on sodium so used coconut aminos in place of the soy sauce and cut the olive oil in half, adding extra veg stock instead.