Sentences with phrase «used cold coconut oil»

I know I probably should have used colder coconut oil, but it wouldn't have had enough almond meal.

Not exact matches

I find it hard to use coconut oil during winter as it's solid and I'm constantly cold, haha....

I have a hard time using coconut oil in the winter because my house is very cold and it turns very hard.

From what I've researched the majority of studies on coconut oil used hydrogenated coconut oil rather than organic extra virgin cold pressed coconut oil.

The key to these cookies is using cold, solid coconut oil.

To reap the full benefits of using coconut oil, choose a high - quality source that offers coconut oil in its best form: organic, cold - pressed and extra virgin.

What type of coconut oil do you use I know there are cold press and other type.

I used the 1 cup coconut oil (I did have to let it warm a but first since it was way to cold to even chip out of the glass jar) an I put in about a tablespoon and a half of vitamin E oil (oops my dog bumped me while I was pouring) but it still turned out fantastic.

what type of coconut oil do you use cold press, centrifuged, or expeller pressed... There are many to choose from which do find works the best for you

If you do not have it, then use Cold Pressed Coconut oil in its place.

It's getting pretty cold here in Alabama, and my coconut oil could use a softer texture!

hey I made the recipe last night and it turned out really thin, I used cold pressed coconut oil & followed recipe exactly although I found I did not need to whip for the recommended 7 minutes.

can i use «cold pressed and unrefined» virgin coconut oil?

I use the refined organic cold pressed coconut for making mayonnaise (do not want the coconut flavor in my mayo)-- I also use a wonderful California Olive Oil from Chaffin Family Vineyards.

We use a lot of coconut oil (E.V. cold pressed) for most of our cooking, and we also use it as a moisturizer.

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

I've tried and failed a couple of times to incorporate coconut oil as the main fat... potentially because I used spelt flour and / or because the oil wasn't cold enough (it was thick but melty).

I used organic cold pressed coconut oil instead of grapeseed oil.

1 cup / 240 ml raw chickpeas / garbanzo beans 1 cup / 240 ml raw wheat berries, preferably freekeh (green wheat berries, buy in middle eastern store) or use kamut, spelt berries or barley 2 aubergines / eggplants 2 tbsp cold - pressed olive oil or coconut oil 1 tsp cumin seeds 1 tsp ground sumac (buy in middle eastern store) 4 tomatoes 1 handful fresh flat - leaf parsley 2 tbsp cold - pressed olive oil 1/2 lemon, juice 2 - 3 tbsp Za'atar spice blend (recipe below) 1/2 cup (150 g) goat's cheese, crumbled

1/4 cup ghee or neutral coconut oil - cold and solid (I prefer using ghee for this recipe as it goes really well with the curry spice)

Cut the cold coconut oil into the flour mixture using a fork, pastry cutter or your cold fingertips

If you don't have a food processor, use room temperature eggs so the eggs don't make the warm liquid coconut oil cold and chunky in the batter.

I used half coconut oil (solid as my kitchen is very cold) and half Earth Balance.

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

I've recently started using coconut oil but can never be bothered to melt it every time I use it as it's very cold here.

Refined coconut oil is actually awful for you — you want to use only raw cold pressed, preferably organic, coconut oil.

I used the exact Chosen Foods avocado oil suggested with Kirkland's organic virgin cold pressed unrefined coconut oil and a bit of sea salt, and followed the recipe exactly — it's been in the fridge for almost an hour and is still an oily liquid that hasn't solidified even a slight bit... what could be the problem??

One of the myths perpetrated among coconut oil vendors is that virgin coconut oil that has «seen no heat» or is touted as «cold pressed» is somehow superior to virgin coconut oils that use heat.

This was surprising because there was a misunderstanding that heat supposedly was detrimental to coconut oil processing, as many virgin coconut oils in the market were claiming they were «raw» or «cold pressed» and did not use any heat.

if you've ever used coconut oil when baking before, you are probably aware that it does not like to be cold.

325g dark chocolate (I use 62 % cacao solids with no milk products) 200g coconut oil 2g sea salt 240g coconut sugar 3 eggs 1 tsp baking powder (gluten free) 60g rice flour 40g cornflour 1Tbsp espresso coffee (or 1Tbsp instant coffee mixed with 1Tbsp cold water) 200g frozen organic raspberries

Use warm water as cold water would make the coconut oil go solid again.

I used coconut flour, amul butter which was cold (from Indian store, though I have coconut oil from trader joes but I was not sure about temp) and honey.

Vegans, I would recommend popping your portioned vegan margarine or coconut oil in the freezer to get it as cold as possible and, of course, use vegan cream or milk as the glaze wash.

YUM!!!!! Do you use refined coconut oil for making popcorn (because of the heat factor) or just stick with the cold pressed / virgin?

I used a mix of coconut and almond flour, half org grass fed butter and half cold coconut oil, mixed erythritol with coconut sugar and they turned out fantastic!

You might need to use up to a tablespoon more coconut oil if it's really cold.

Otherwise using cold ingredients with the coconut oil will cause it to harden and your cake will be ruined.

But if using a different oil, you can use your almond milk straight from the fridge (using cold almond milk causes the coconut oil to harden).

If using coconut oil, it may harden when adding cold ingredients; such as eggs and milk.

A quick note on coconut oils: I use expeller pressed refined coconut oil — which is just as healthy as the extra virgin cold pressed coconut oil I usually use in my recipes, but without the coconut flavour (and it has a higher smoke point too).

for the crust 1 tablespoon ground chia seeds 3 - 4 tablespoons ice cold water, divided 1/2 cup coconut oil — cold and solid, plus more for oiling the springform — at room temperature 3/4 cup oat flour (I use ground rolled oats) 1/2 cup almond flour 1/4 cup tapioca flour 2 tablespoons coconut sugar pinch sea salt

Do you think that unrefined / cold - pressed / virgin coconut oil would work instead of the shortening?I have a new gallon of it but have never used or bought palm shortening.

Its similar - to - butter consistency when cold makes it good for non-dairy baked goods (although, as in the pound cake recipe above, we prefer to use both butter and coconut oil).

If you do use coconut oil, they can toughen when they get cold, because coconut oil is temperamental to temperature changes, so be sure you keep them room temp when storing.

Coconut oil is amazing, and everyone says you should use it, but... refined, expeller pressed, virgin, cold pressed... Are you ready to pull your hair out?

Be sure to use properly prepared sprouted almonds (dehydrated at home or from a trusted source), organic coconut spread and either homemade carob chips using high quality coconut oil or a cold - processed dark chocolate according to your dietary needs and preferences.

Nut & Seed Granola from Feeding the Whole Family: Cooking with Whole Foods by Cynthia Lair (shared with permission) 3 cups rolled oats 1/2 cup sesame seeds 1/2 cup sunflower seeds 1/2 cup pumpkin seeds 1/2 cup almonds, chopped 1 cup whole wheat pastry flour 1/2 tsp cinnamon pinch sea salt 1/3 cup cold - pressed vegetable oil (we like to use coconut, though all wet ingredients need to be at room temperature to do so) 1/3 cup brown rice syrup or maple syrup 1/4 cup apple or orange juice (in a pinch, most other juices have worked for us too) 1 tsp vanilla 1/4 tsp almond extract

You can also use extra virgin cold pressed coconut oil, or olive oil.

So in this case the recipe is probably using coconut oil that is cold enough to be solid white chunks, rather than a drippy oil.