Sentences with phrase «using less coconut oil»

The only thing I plan on doing differently next time is using less coconut oil and slightly more almond milk.

But it's hard to know for sure — though if that's his reaction I would definitely use less coconut oil in the smoothies and just use it somewhere else instead.

Can I use less coconut oil to make it a little more firm?

think I'll use less coconut oil, and just heat the coconut oil until soft, not runny.

Can I use less coconut oil to make it a little more firm?

Not exact matches

You could try using a little less coconut oil next time too.

I haven't tried it myself but you could use a little bit of sunflower oil, just make sure to use less than stated for the coconut oil x

Also, if I replace the butter with coconut oil, do you think I should sub the same amount or use less?

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!

For he frosting — if you have any coconut manna (butter) that would work best but if not just use double the coconut oil and maybe use a little less liquid but either way I think it will be fine.

Instead of cilantra (that I absolutely lvoe), you can use parsely (especially the stronger flavored american parsley) or basil; instead of sunflower oil, you could use (less of) peanut oil, which is strongr but blends well with basil and coconut.

To make real chocolate you don't use coconut oil, you use cocoa butter and cocoa powder (or cacao versions which are less processed if you want to get really authentic) and a sweetener like ricemalt syrup.

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.

However, if you can't use it, you could substitute coconut oil for a 1/3 less than the amount of buttery spread that is called for (2/3 cup coconut oil).

Since using coconut oil on my skin / hair, I have a lot less redness in my cheeks and no darkness around my eyes.

I like using witch hazel after using coconut oil to remove makeup, too, especially in the summertime when I like a little less oil on my skin.

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.

I used lower quality coconut oil for a while and decided to get the expeller pressed organic coconut oil from Tropical Traditions and it has made a HUGE difference in a day... less than a day!

If you are sautéing, however, I have found that you need less coconut oil than you may initially think (due to low water content), so use it very sparingly.

The last Nutiva coconut oil product I used, which I am now out of, melted at over 76 degrees which was great for medicinal use, because it also re-solidified, or became gel like anyway, back again at less than 76 degrees.

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

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

Food items such as coconut oil, avocado oil and nut flours are being used more widely for their nutritional benefits with less emphasis placed on their concentrated caloric value.

:) For a less coconutty version, use regular Greek yogurt and refined coconut oil, which doesn't have any coconut flavor.

1/2 tsp dough conditioner (optional) 1-1/2 cup water 1/4 cup avocado oil or coconut oil (omit if using butter) 1 cup ground almond (use less water if using this)

I've been looking at a frosting to use for some vegan cupcakes and was over using coconut oil and maple syrup or even worse, frosting less.

1 1/2 cups well - mashed very ripe bananas (about 3 large) 1/2 cup nonfat yogurt — if using Greek yogurt, use a bit less and thin with milk 1 tsp baking soda 2 egg whites 2 tablespoons freshly squeezed orange juice 2/3 cup coconut sugar 1/4 cup organic high - oleic, expeller - pressed safflower oil 1 1/4 teaspoons vanilla 2 cups whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 2/3 cup chopped walnuts 1/3 cup chopped pecans

1/2 large yellow onion, finely chopped 2 cloves garlic, minced 1 Tbsp coconut oil or ghee 1 pound sweet potatoes, peeled and roughly chopped (~ 4 cups) Salt and Pepper 2 cups vegetable broth 1 1/2 cups water 1/3 cup creamy peanut butter 2 tsp chili garlic sauce (use less for less spice) 3 Tbsp chopped peanuts 2 Tbsp chopped cilantro

I know it will not be easy to swallow that I consider having recourse to refined SHEA BUTTER but here are some reasons: 1) coconut oil is costly and my aim is not only to avoid using unethically sourced products, but also to reduce the cost of food; 2) coconut oil has a very low melting point, even lower than spreadable butter, and even in its solid state it is quite soft, so I am afraid this vegan butter will not be fit for making puff pastry; 3) for all I know, and I know little, so I am not completely sure of this, coconut oil has a better nutrient profile than shea butter and is less harmful (one may infer it from the resemblance between shea butter and palm oil).

If you dislike applesauce or have apple allergies, use 1/2 cup of coconut oil or butter; however, the muffins will be slightly less moist (still yummy, though).

I used 2 cups sweetened flaked coconut, 1cup coconut oil (will use a little less next time) a little less than 1/4 cup honey.

I used coconut oil instead of olive, and only used less than two teaspoons of it for the while banana.

1 c all - purpose flour 1 c whole wheat flour 3/4 t baking powder 1 t baking soda 1 t kosher salt 1/2 t ground cinnamon 3/4 c granulated sugar (I used 1/2 coconut sugar and a little less sugar than the recipe calls for) 1/2 c yogurt 1/2 c milk 4 T vegetable oil 1 large egg 3/4 t vanilla extract 1/2 t almond extract 1 1/2 c diced peaches (leave skin on)

To make them less soggy... use more coconut oil or butter in the pan, turn the heat up on the first side and they'll get more browned.

I used coconut oil instead of veg oil and less chocolate chips.

I also used coconut oil instead of vegetable oil, and used a little bit more sugar and slightly less maple syrup.

2 flax / chia eggs (2 tbl flax or flax / chia blend mixed with 5 tbl water — mixed and let sit for 5 minutes to thicken) 4 ripe bananas 2 teaspoons of baking soda Scant 1/4 cup of brown sugar 1/4 cup of maple syrup (I used a bit less than a full 1/4 c) 1/2 teaspoon ground cinnamon 1/2 teaspoon of salt 1 teaspoon of vanilla extract 1/4 cup of melted coconut oil (I used Nutiva) 1 cup of gluten free flour (I used Bob's Redmill 1 to 1) 1/2 cup of almond meal (see notes) 1/2 cup of rolled oats Walnuts, chopped 1/4 cup of dark vegan chocolate chips

Or if you eat butter then use that instead of vegan margarine, and if you prefer a less processed product then go for mild coconut oil instead.

The modern way of processing coconut oil is by chemical extraction, using solvent extracts, which produces higher yields and is quicker and less expensive.

The Gold Label Virgin Coconut Oil is made by the wet - milling method, using coconut water, which results in a slightly less yield of oil per coconut, and higher antioxidant Coconut Oil is made by the wet - milling method, using coconut water, which results in a slightly less yield of oil per coconut, and higher antioxidant leveOil is made by the wet - milling method, using coconut water, which results in a slightly less yield of oil per coconut, and higher antioxidant coconut water, which results in a slightly less yield of oil per coconut, and higher antioxidant leveoil per coconut, and higher antioxidant coconut, and higher antioxidant levels.

However, for those not used to coconut oil in their diet, it is best to start out with an amount far less than this first, to see how your body reacts.

I have made homemade chocolate using coconut oil and cacao powder countless times and I always wished I could use this healthier, less processed chocolate in my other baking recipes.

1/2 Medium Onion 2 - 3 Cloves Garlic 3 cups Chopped Mushrooms (I recommend baby portobello / brown button) 1 tsp Dried Rosemary (Mine was roughly chopped, use less if it is powdered) 1 (400 ml) can Coconut Milk 1 Veggie Broth Cube (That would make 2 cups of broth, but don't make broth) 1 cup Water 1 cup Cooked Wild Rice (prepare beforehand) Salt and Pepper (to taste) Oil

They're using fun, beauty - product packaging to make your coconut oil feel more like a moisturizer, less like a bulk cooking oil (let's be real, here), and incorporating innovative processes and interesting ingredients to turn this humble oil into a legitimate skin - care product.

Use less butter and cream and more avocado or coconut oil and plant - based milks.

For a smoother lotion bar stick, use less beeswax and more coconut oil or olive oil.

Coconut and coconut oil are great sources of medium chain triglycerides, a fat that converts quickly into energy, as it is used quickly, it is less likely to be stored as boCoconut and coconut oil are great sources of medium chain triglycerides, a fat that converts quickly into energy, as it is used quickly, it is less likely to be stored as bococonut oil are great sources of medium chain triglycerides, a fat that converts quickly into energy, as it is used quickly, it is less likely to be stored as body fat.

Having learned that coconut oil is not simply a lesser evil (as a substitute for hydrogenated oils) but actually has many health benefits in its own right, I have begun using it for practically all of my cooking needs.

Sweetened coconut shouldn't be too sweet, although if she likes things a little less sweet maybe try using coconut oil instead of agave to cut down the sweetness there.

My cookies probably would have been a little bit chewier and flattened just a little bit LESS if I had been able to use shortening, but honestly, I thought the coconut oil worked just fine.