Not exact matches
Re
coconut milk — could you tell me
which brand you favour — i find some have a sort
of synthesis taste, do you use
coconut cream and add water or stock?
If you're a first timer to using
coconut milk (
which btw, is great for your skin, even when used in cooking, because
of the high fat content) give this
brand a try before going to any
of the others.
The best
coconut milk brand I always use for baking and cooking is «Chaokoh» It is a product
of Thailand
which you can only purchase from the Asian Market.
Some
brands of coconut milk contain carrageenan
which has been found to cause inflammation.
I make mine with a tsp sunflower seed lecithin to keep it from separating,
which happens rather quikly with the
brand of coconut -
milk I use... so that might be a helpful tip to some
of you who want a smoother texture too: --RRB-
I use a
brand in a BPA free can... but you can also use this
which is pure
coconut milk (not to be confused with the
coconut «beverage» found in the refrigerated section
of grocery stores.
3/4 cup canned
coconut milk (TJ's
brand which is bpa free) 1/2 cup orange juice 4 eggs (for vegan, 4 tbsp
of ground chia mixed with 3/4 cup
of water) 1/4 cup maple syrup 2 cups almond meal 1 cup oat flour (ground oatmeal in a coffee grinder) 3 tbsp
coconut flour 1/4 tsp sea salt 3/4 tsp baking soda 3/4 cup
of frozen blue berries
Certain
brands of cultured
coconut milk (
coconut yogurt) have substantially less sugar than equivalent servings
of dairy yogurt —
which is excellent for the Two - Week Test.