Sentences with phrase «using honey and coconut oil»

Made it exactly as written, using honey and coconut oil.

I make them using honey and coconut oil so there are no refined sugars in these dairy - free cookies.

Oh now these just sound incredible, and I love that you used honey and coconut oil in them — such an amazing combination of ingredients.

Not exact matches

I used raw manuka honey and extra almond butter instead of the coconut oil, the coconut taste can be too distracting for me sometimes.

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.

If you don't have a chocolate factory waiting for you there, it's okay, since this creative recipe uses only a mini cupcake tin and simple ingredients such as almond butter, maple syrup, raw honey, coconut oil, vanilla, and sea salt — and that's it!

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.

I added another 1/4 cup of shredded coconut, some cacao nibs, 1/4 tsp espresso, about 1 Tbsp honey (used fewer dates since they are so expensive), and 1 tsp of coconut oil for extra flavor.

I am a serious tea drinker, and I normally use honey, or Bee Free Honee, but I've never heard of using coconut oil.

-LSB-...] coconut oil for the butter (which is pretty much our go - to substitution), and then I came across this recipe from The Prairie Homestead, which not only uses coconut oil but also substitutes honey for sugar.

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!

Most of these pancake recipes are sweetened with honey or maple syrup and many use coconut oil or ghee and coconut milk.

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 used the recipe with honey and coconut oil.

Use a food processor or blender to mix coconut flour, coconut oil, honey, vanilla extract and salt together.

However, the way I personally make them (using honey and microwaving the coconut oil and coconut butter) is neither.

The one I used was finely ground rolled oats, honey, ground flax seeds and coconut oil.

I used coconut oil, maple syrup and vegan chocolate chips in the recipe below to make these vegan, but you can use butter and honey with delicious results.

Instead they're using things like real honey, unsweetened cacao, coconut oil, and almond butter.

I used 3/4 cup coconut sugar instead of agave / honey, 2 tablespoons hazelnut milk, 1/4 cup chocolate chips, and sunflower oil instead of shortening.

(For reference, I used Bob's Red Mill Gluten - free Flour instead of Debbie's flour mixture [only because I had some on hand], and Earth Balance Soy - free Butter in place of sunflower butter, honey instead of coconut nectar, and olive oil in place of coconut oil.

I substituted 1/4 cup brown sugar and 1/4 cup agave syrup in place of honey, and I used chia seeds as an egg replacer, used coconut oil, and put raisins AND cocoa niand 1/4 cup agave syrup in place of honey, and I used chia seeds as an egg replacer, used coconut oil, and put raisins AND cocoa niand I used chia seeds as an egg replacer, used coconut oil, and put raisins AND cocoa niand put raisins AND cocoa niAND cocoa nibs!

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.

In a small bowl, mix together the oil (melt the coconut oil if using), honey, blackstrap molasses (or substitute regular baking molasses), vanilla and milk.

1/3 cup almond flour 1 banana 1/8 cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2 tablespoons coconut sugar) 1 teaspoon pure vanilla extract coconut oil — use for frying in skillet and instead of butter to serve raw honey — instead of syrup raw pecans — shelled

I used: a teaspoon of spearmint green tea (squeezed from the bag), half a teaspoon of honey and two tablespoons of coconut oil.

In a separate bowl, whisk together the eggs, buttermilk, coconut oil or butter, vanilla, and honey (if using).

I used 1 cup of almond meal and 1/2 coconut flour, honey, I mixed coconut oil and olive oil in a 1/4 cup and I added additional egg and half of a banana (plus the rest of your ingredients of course).

It uses cashews, coconut oil, honey, vanilla and salt!

The Well Fed Homestead recommends making chocolate using unsweetened baking chocolate (8oz) to 2 Tbs coconut oil, 1 cup honey, some vanilla and a dash of sea salt...

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.

Add in the eggs, vanilla, honey, apple cider vinegar, coconut oil, 2 bananas and shredded coconut and using an electric mixer blend until well combined

I used only coconut oil and honey and the lemon juice as I have not been able to locate coconut butter in a South Africa yet.

I used 1/2 honey 1/2 agave and then 1/2 butter and 1/2 coconut oil in that batch.

The very vanilla cupcakes are to die for without a need for frosting, but the amount of coconut oil and honey I used to make the frosting is so expensive to waste... is there a way to salvage this?

For the cake — 1 and 1/2 cups pumpkin puree (I prefer home made but you can use canned)-- 1/2 cup maple syrup (or honey)-- 2 ripe bananas, mashed with a fork — 1 teaspoon apple vinegar — 6 tablespoons coconut oil — 2 cups whole wheat spelt flour, sifted — 1 cup white spelt flour, sifted — 1 teaspoon baking powder — 1 teaspoon baking soda — 2 teaspoons ground ginger — 1 teaspoon cardamom — 1/2 teaspoon ground cloves — 1/2 teaspoon ground nutmeg — 1/2 teaspoon sea salt — 1 tablespoon cinnamon — 2 tablespoons chia seeds

Using a stand mixer, add the egg white, coconut sugar, salt, coconut oil (if you want a crispy cookie) and honey to the bowl and mix on medium speed until smooth.

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.

My coconut oil fudge recipe is made with healthy natural ingredients like coconut oil, cocoa powder, raw honey (stevia can be used if you prefer) and vanilla extract.

Pour the tahini / honey / coconut oil mixture into the bowl and stir with a spatula to combine (or use your hands) until the dry and wet ingredients are well incorporated.

So I looked at your site, of course, because you have the best of things: — RRB - I used coconut oil, half coconut sugar half honey, and omitted the nuts and raisins and it turned out fantastic!

I don't do agave but honey works wonderfully as a sub, and I also use coconut oil instead of grapeseed oil.

Make it even better using coconut oil, maple syrup, and maple extract instead of olive oil, honey, and vanilla.

I used coconut oil instead of honey though and subbed the sesame and sunflower seeds with pumpkin seeds.

Just in case anyone else has to adjust based on available ingredients, here's what worked for me: Used 3 dates and 1/2 cup honey instead of agave / yacon syrups and subbed coconut oil for the grapeseed.

For the oil I used warm coconut oil, then honey for the agave, and molasses for the yacon syrup.

the extra thick from Trader Joes worked great for using Josh Axe's recipe for coffee creamer — with melted coconut oil, honey, and vanilla.

1 cup of oat flour (just blend some oats in a blender and then measure 1 cup) 1 cup of ground almond 3 tablespoons of raw cacao powder or cocoa powder 1/2 teaspoon of baking powder a pinch of sea salt 1/4 cup of melted coconut oil 5 tablespoons of maple syrup or honey 1 tablespoon of flaxseeds + 2 tablespoons of water 1/2 teaspoon of vanilla extract or powder 80gr of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)

Fab flavour combos, orange white choc and cranberry always go great together — I also used raw honey in place of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As for those of you who wanted to know about the white choc chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy — simply combine pure raw cacao butter (gently melted) with a pinch of celtic salt, a little extract of vanilla and some raw cashew butter, then freeze in a suitable container before breaking into chunks!!!!! yummy You can make dark chocolate chips even easier by melting pure coconut oil and stirring in a little vanilla, honey and raw cacao powder before freezing!!!

I used coconut oil and a bit of honey along with coconut sugar.