You can
use plain coconut oil to shave with or you can try this recipe from Homemade Mommy (a little more complicated and -LSB-...]
Not exact matches
But they taste like chewing on frozen
coconut oil...: / I» m now
using them in smoothies because no one will eat
plain.
I added about 1/3 cup
plain yogurt,
used closer to 1/2 cup
coconut oil, about 1 cup unpacked brown sugar, and just a little drizzle of maple syrup.
I
used maple syrup (as I ran out of honey),
used Grapeseed
oil instead of
coconut oil, didn't have any
plain Almond Breeze, but did have Unsweetened Chocolate Almond Breeze and I figure, it was just adding to the chocolate flavour anyway.
-LSB-...]
using Pinterest, I've also made my own whipped body butter lotion
using plain ole
coconut oil.
About a year or so ago, I started
using plain virgin
coconut oil to wash my face with a tallow balm for moisturizing afterwards (
oil cleansing dries my skin a bit and makes it feel tight without moisturizing afterwards).
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-...]
1 cup 2 % Greek yogurt,
plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted
coconut oil (or 2 tablespoons canola
oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest of 3 blood oranges (can reduce slightly if you
use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)
salt 3 ripe bananas, mashed 1/4 cup
plain yogurt (I
used nonfat
plain Greek yogurt) 1/4 cup honey 2 eggs 1/3 cup
oil (I
used melted
coconut oil) 1 tsp.
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
Ingredients: 1/2 cup of
plain gluten free flour — I have
used Dove's farm 1/4 cup of ground almond 2 tablespoons of
coconut sugar 1 tablespoon of brown rice syrup or honey 2 tablespoons of
coconut oil — melted 2 tablespoons of almond milk A pinch of salt 1/2 teaspoon of baking powder A dash of vanilla extract
2 tbsp of lard,
coconut oil, or tallow 2 medium onions, chopped 3 slices of bacon, chopped (optional) 4 garlic cloves, minced 1 pound of ground meat, I
used organic ground chicken 1 teaspoon ground coriander 2 - 3 teaspoons ground cumin 1 tsp of smoked paprika 3 cups of crushed tomatoes or
plain roasted tomatoes, if
using my homemade recipe, avoid the spices 3 cups of chopped vegetables.
I quadrupled the batch (to feed a hungry co-op), swapped the
coconut oil for half canola
oil and half applesauce, and
used raw sugar plus a bit of molasses (for lack of brown sugar), and chocolate soy milk (for lack of
plain almond milk).
Can we just
use regular butter or
plain coconut oil?
2 cups gluten free all purpose flour — I
use Pamelas brand all OR 2 cups whole - wheat pastry flour 1 1/1 cups old - fashioned rolled oats 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 teaspoon celtic sea salt 1 teaspoon baking powder 1 teaspoon baking soda 1/3 cup
coconut oil — liquid 1/2 cup honey 2 eggs 1 cup whole - milk
plain yogurt 4 tablespoons cold unsalted butter, cut into small pieces 3 tablespoons evaporated cane juice
1/2 cup of
plain gluten free flour — I have
used Dove's farm 1/4 cup of ground almond 2 tablespoons of Natvia Natural Sweetener 1 tablespoon of brown rice syrup 2 tablespoons of
coconut oil — melted 2 tablespoons of almond milk A pinch of salt 1/2 teaspoon of baking powder A dash of vanilla extract
White Sauce 1 cup of cashews, soaked at least 4 hours and drained 2 tbsp of
coconut oil, softened 2 tbsp of nutritional yeast 2 tsp of
plain, unsweetened vegan yogurt 1 tsp of miso 1/4 tsp of salt 1/4 tsp of xanthan gum half of your head of roasted garlic enough water to blend (I
used about 1/2 of a cup) Place everything except the water in the blender and start to blend the sauce.
For the rolls: 280 g flour (2 1/3 cups)[I
used 1/2 whole kamut flour and 1/2 all purpose flour] 1 package active dry yeast (7 g or 2 1/4 t) 30 g sugar (2 T) 205 ml vanilla or
plain soy milk, room temperature (2/3 cup + 3 T) 25 g
coconut oil, melted (2 T)[vegetable
oil of your choice works well, too] 1/4 t salt
Oil for spraying the pan 3/4 cup almond flour 3/4 cup
coconut flour 3/4 cup sugar (I
used organic
coconut sugar and only
used 1/2 cup) 2 tsp baking powder 1/2 tsp salt 2 eggs (or Egg Replacer for 2 eggs) 1/2 cup milk or non-dairy milk (I
used almond milk) 1/2 cup
plain yogurt or non-dairy
plain yogurt 1.5 tsp vanilla or almond extract 1 cup blueberries 3 nectarines, pitted and sliced
I also
use whole wheat pastry flour and
coconut oil, which in my view are better alternatives than the
plain old white flour, which is refined and with no nutrition at all and butter.
Using a KitchenAid ® stand mixer, beat together
coconut oil, pumpkin and
plain yogurt on medium speed until fully blended.
I
used 18g flax in lieu of ener - g,
plain erythritol rather than vanilla - infused, 155g beets + 14g
coconut oil, and added 1 / 4c mini dairy - free chocolate chips.
You can
use a little bit of non-dairy milk or water instead of the
coconut oil, or just leave them
plain.
I usually make my almond milk «
plain,»
using just the almonds and water, but the
coconut oil makes it extra-creamy!
I
used coconut oil in place of vegetable
oil,.75 cup raw agave syrup instead of white sugar, and
plain Greek yogurt + 2 tsp pure vanilla extract.
I made a few changes: I
used all
plain flour (that's all I had), sheep's milk yogurt (I bought it to try and it's weird / gross so I made these to
use it up), a little bit of
coconut oil in replace of about a quarter of the butter because I didn't want to open a new packet of butter (I'm just lazy:P), and I
used 4 small apples instead of 2 big (gasp!).
Coconut Oil: If no description is given and just the plain term «coconut oil» is used, it is probably an RBD cocon
Coconut Oil: If no description is given and just the plain term «coconut oil» is used, it is probably an RBD coconut o
Oil: If no description is given and just the
plain term «
coconut oil» is used, it is probably an RBD cocon
coconut oil» is used, it is probably an RBD coconut o
oil» is
used, it is probably an RBD
coconutcoconut oiloil.
Use plain unscented organic
coconut oil that comes in a jar and resembles lard.
She's been
using just
plain coconut oil on him and that seems to be working, but I've also heard good things about lotion bars too.
I
used (per serving): 1/4 cup heavy whipping cream or
coconut milk 3/4 cup unsweetened almond milk or cashew milk 1 - 2 tbsp almond butter or any nut / seed butter 1 tbsp cacao powder 1/4 cup whey protein powder or
plain glass - fed collagen 1 tbsp MCT
oil pinch of cinnamon or vanilla (1/4 -1 / 2 tsp) Erythritol (sometimes I skip sweeteners, or
use 1 tbsp powdered Erythritol or a few drops of stevia) Optionally ice - I hope this helps!
I was actually looking for your «recipe» for the light frosting (I was thinking it was something with peanut butter)- I think I'll just
use plain ol' powdered sugar and water, maybe with a bit of
coconut oil to keep it gooey.
But you say your original recipe called for vegan butter OR
coconut oil, so why not
use just
plain coconut oil?
I ran out of bio
oil recently so I started
using just
plain old
coconut oil from Trader Joe's!