Sentences with phrase «using coconut oil more»

But I have been using coconut oil more lately, so I decided to do an official recipe post.

Frankly, I find this allows me to use coconut oil more often since it has virtually no taste.

I know you were starting to use coconut oil more so thought you might appreciate that

I think I use coconut oil more than olive oil, but I love olive oil on salads!

Hi Holly, to use coconut oil more effectively, besides eating as much as you can in a day, you have to cut back on meat and processed foods to prevent negating the positive effect of coconut oil.

Not exact matches

If you'd rather use something more conventional than coconut oil, then I'd recommend a product called Lani.

for the crust (gluten free and vegan)(makes one large pizza crust) 1/3 cup plus 4 tablespoon almond milk — divided 1/2 teaspoon coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional)

I added frosting to make them a little more sassy — using dates as sweetener and avocado and coconut oil for an ultra lush and creamy consistency.

Sadly I haven't made it with anything else, you could try replacing the coconut oil with another neutral oil of your choice and use more oats instead of the buckwheat x

Here are more benefits and uses of the coconut oil.

Hi Ella this is more about ACV and coconut oil (which I do love) but when I use them on my face they make my face go red like someone with rosacia; — LRB - Joanna xxx

I didn't have quite enough ground almonds so I used 100g fine oatmeal so I think gluten free flour would work weak too, you might need a bit more coconut oil and / or water though.

Yes I have tried both and they both are great I just find that it is easier to use coconut oil as more people already have it at home!

I forgot: coconut oil is still hot and I should use it more but somehow I can't seem to love it anymore than I can embrace stevia and tofu ice - cream.

Maybe if used a little more coconut oil?

1⁄2 cup [75g] buckwheat flour 1⁄4 cup [35g] brown rice flour (or chickpea flour) 1⁄4 cup [35g] chickpea flour (or more rice flour) 1 tablespoon melted coconut oil (optional, can use other oil of choice) 1⁄2 cup [120 ml] canned coconut milk * (or other non-dairy milk, see note) 1 1/4 cup [300 ml] water * (see note) 2 teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1 pinch salt oil, for pan frying

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).

Raw Ferrero Roche Truffles These truffles are made with smooth chocolate hazelnut butter (use homemade to avoid additives), coconut oil, cacao powder, coconut milk, vanilla bean paste, and more.

If you peek at the recipe for our No - Bake Chocolate - Coconut Peanut Butter Bars (https://twohealthykitchens.com/no-bake-chocolate-coconut-peanut-butter-bars/), for example, we use a little coconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the sprCoconut Peanut Butter Bars (https://twohealthykitchens.com/no-bake-chocolate-coconut-peanut-butter-bars/), for example, we use a little coconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the sprcoconut-peanut-butter-bars/), for example, we use a little coconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the sprcoconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the sprcoconut oil is optional if you're willing to put in just a little more effort to do the spreading.

Use coconut oil for a more pronounced coconut taste.

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).

I did a slight variation of this, using a little more coconut milk than recommended, fake meat instead of seitan, and no coconut oil.

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!

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!!

As far as the sweetener goes, you can use maple syrup instead, or agave (though I personally try and stay away from that one), or you could try liquid stevia and just add in a little more coconut oil to replace the liquid in the honey.

I do, however, usually use more coconut oil and / or stevia or whichever sweetener decided for the recipe.

I decided to use coconut oil for a more tropical flavor, and toasted the walnuts (because why not?)

The body assimilates and utilizes MCTs for energy more easily than LCTs, which is why we see a lot of athletes using pure coconut oil as an energy booster.

The older way of producing refined coconut oil was through physical / mechanical refining (see Tropical Traditions Expeller Pressed Coconut Oil), but more modern methods may also use chemical solvents to extract all the oil from the copra for higher coconut oil was through physical / mechanical refining (see Tropical Traditions Expeller Pressed Coconut Oil), but more modern methods may also use chemical solvents to extract all the oil from the copra for higher yieloil was through physical / mechanical refining (see Tropical Traditions Expeller Pressed Coconut Oil), but more modern methods may also use chemical solvents to extract all the oil from the copra for higher Coconut Oil), but more modern methods may also use chemical solvents to extract all the oil from the copra for higher yielOil), but more modern methods may also use chemical solvents to extract all the oil from the copra for higher yieloil from the copra for higher yields.

My other changes to the original pancake recipe were using pumpkin in lieu of sweet potato (but I put in more than called for) and coconut oil in place of butter.

I used ghee instead of coconut oil, so I don't know if that made the batter more wet.

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 veryCoconut 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 verycoconut 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 thiOil (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 thioil 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.

I was intrigued by the coconut oil that Jenna used in the recipe, an ingredient that I've been trying to cook with more often these days.

Next time I'm gonna use a little more coconut oil though, cause it feels a little too waxy I think.

As I continue my venture into gluten - and - grain free cooking, as well as avoiding refined sugars, I have been using more coconut products in my baked goods — the oil is great for flaky scones, for instance, and the flour makes a good substitute for grain - based flours.

I've used straight coconut oil as a moisturizer before, but found it very greasy and messy — this recipe makes it much more pleasant to put on, and it seems to absorb better into my skin this way.

You can read more about why I use refined coconut oil here — > http://www.livingthenourishedlife.com/2012/08/refined-vs-unrefined-coconut-oil-3

I've just started using cacao butter and I think it's even more delicious than coconut oil in this recipe because it makes it taste even more chocolaty!

For this, I heated some olive oil (you can use sesame oil too), added sesame seeds, raw peanuts (my favorite nut), Sirracha powder mix (my new invention which I feel is better than the sauce and more versatile), Chinese long beans, salt and to add extra flavor I finished this dish with coconut flakes.

~ Super nourishing and luxurious body butter (recipe from Living the Nourished Life) using nothing more than coconut oil and optional essential oils!

1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped

(You can read more about why I use refined coconut oil here.)

I use refined coconut oil for everything and consume more of it because there is no taste.

The only non-fructose one I use is rice syrup, if you add more than a few Tbsp of it I'd up the coconut oil a touch to account for the extra liquid (the coconut oil is what makes it firm up in the fridge) but a granulated stevia - based product (or simply stevia drops) shouldn't change the consistency at all!

So while I liked that the coconut butter version had a whiter center, I opted for the better texture and flavor (way more important) by using soaked cashews, coconut oil and cacao butter as the middle layer.

I used a little bit of stevia powder to sweeten it up a little more, and used 1 cup coconut oil and 1/4 cup of butter.

Used vegetable oil instead of coconut since I didn't have any, followed the rest of the recipe exact, I made 4 palm size pancakes and there's some batter left - probably enough for one more.

I didn't use any heat, I put 1/2 cup of coconut oil in a freezer bag and played with it like a stress ball until it went more runny but was still white, added 3 table spoons of runny honey to the bag and massaged it outside the bag to mix it again, added 1/2 cup of coco powder and massaged the bag again, added 1/2 teaspoon of vanilla flavouring and repeated mixing then I put half the mixture in a chocolate mould in the freezer and half in the fridge.

If you don't want this, try to experiment with the oils: use less coconut fat and more canola oil.