Using additive free
whole coconut milk powder is an easy way to make just 1/2 cup quickly.
Using additive free
whole coconut milk powder is an easy way to make just 1/2 cup quickly for a latte!
Not exact matches
6 cloves garlic, minced 1/2 teaspoon turmeric
powder 1 teaspoon salt 2 1/2 cups
coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1
whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin
powder 1/2 teaspoon coriander
powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left
whole 1 - inch cinnamon stick
1 tbsp ground flax (or chia) seed 1/4 cup hot water 1 1/2 cups oat bran 1/2 cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking
powder 1/2 tsp sea salt 1 tbsp
whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond
milk 1/4 cup soy yogurt * 3 tbsp
coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.
Chocolate - Chocolate Chip Cherry Pancakes Adapted from Chocolate - Chocolate Chip Pancakes from Vegan With A Vengeance 1 Cup Plus 4 Tablespoons
Whole Wheat Flour 1 Cup All - Purpose Flour 4 Teaspoons Baking
Powder 1 Teaspoon Salt 2/3 Cup Water 2 Cups
Coconut Milk (not canned) 3 1/2 Tablespoons Canola Oil 5 Tablespoons Maple Syrup 2 Teaspoons Vanilla Extract -LSB-...]
This reminds me of my favorite quick / easy / delicious winter dinner: peel and cube a butternut squash, sweat it with a chopped onion and some garlic in a stockpot until soft, mix in 1/2 (or
whole) can of
coconut milk, add curry
powder, salt, and a splash of sriracha to taste, puree the
whole thing (I love my immersion blender!)
for the cake: ○ 3/4 cup brown rice flour ○ 1/4 cup hazelnut meal (ground from
whole toasted and shelled hazelnuts) ○ 2 tbsp arrowroot
powder ○ 1/4 tsp salt ○ 1 1/2 tsp baking
powder ○ 3/4 cup granulated sugar ○ 1/4 cup
coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1 tsp vanilla extract ○ 1/2 cup unsweetened almond
milk ○ * 1 cup fresh blackberries *
1/4 cup unrefined
coconut oil, liquid 3 tbsp
coconut milk, warmed 1/2 tsp fresh ground cinnamon 1/2 cup
powdered cane sugar 1/2 cup
whole wheat pastry flour 6 tbsp
coconut flour 1/3 cup almond meal Small pinch fine sea salt
2 1/2 tablespoons ground flax seeds 1/4 cup beet juice 2 1/4 cups almond
milk 1 1/2 teaspoons (apple cider) vinegar 1 1/2 cups / 6 ounces
whole wheat pastry flour 1/3 cup / 1 1/2 ounces quick - cooking oatmeal 3 tablespoons cornstarch or rice flour 2 teaspoons baking
powder 3 tablespoons natural cane sugar / fine
coconut sugar 1/4 teaspoon salt 1 cup blueberries, frozen is ok oil for cooking
2 tablespoons butter, ghee, or
coconut oil 3 eggs 3/4 cup
whole milk or
coconut milk 1/2 cup almond flour 1/4 cup arrowroot
powder 2 tablespoons
coconut sugar or honey 1/2 teaspoon vanilla extract 1/8 teaspoon unrefined sea salt 1/2 cup fresh or frozen organic blueberries
1 cup Beet Puree 1/3 cup
coconut sugar (sub any sugar) 1/4 agave netar 1/4 cup
coconut oil, melted 2 eggs 1.5 tsp baking soda 1/4 tsp salt 1/2 tsp vanilla extract 1/2 tsp coffee extract (optional) 1/4 cup + 2 tbsp
coconut milk (sub almond, rice or soy
milk) 1/2 cup cocoa
powder 1 1/4 cup
whole wheat flour 2 tbsp corn starch 1/2 cup chocolate chips 1/2 cup mixed nuts / seeds for topping (pecans, pumpkin seeds and hazelnuts is what I chose)
I use unsweetened original almond
milk, solid
coconut oil, and have even used 1/2 baking soda 1/2 baking
powder because I didn't have a
whole tablespoon of baking
powder at the time - still turn out great!
Banana
Coconut Ricotta Muffins Ingredients: 1/2 cup mashed bananas 1/2 cup brown sugar 1 cup ricotta cheese 1/4 cup whole milk 2 eggs 2 tsp pure vanilla extract 1/2 tsp cinnamon 1 1/2 cups all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup sweetened shredded coconut 1/2 cup white chocolate chips Directions: Preheat oven 400 degrees and line standard muffin tin with
Coconut Ricotta Muffins Ingredients: 1/2 cup mashed bananas 1/2 cup brown sugar 1 cup ricotta cheese 1/4 cup
whole milk 2 eggs 2 tsp pure vanilla extract 1/2 tsp cinnamon 1 1/2 cups all purpose flour 2 tsp baking
powder 1/2 tsp salt 1 cup sweetened shredded
coconut 1/2 cup white chocolate chips Directions: Preheat oven 400 degrees and line standard muffin tin with
coconut 1/2 cup white chocolate chips Directions: Preheat oven 400 degrees and line standard muffin tin with paper.
The other option is to use the
whole tin and add the contents of a 50g packet of
coconut milk powder.
Pure
milk chocolate (sugar, cocoa butter,
milk, chocolate liquor, soy lecithin, vanillin), semisweet chooclate (sugar, chocolate liquor, cocoa butter, soy lecithin, vanillin), corn syrup, whey
powder, malted
milk powder, sugar, malt syrup,
coconut oil, glycerol, monostearate, artificial flavor, sugar, cocoa butter,
whole milk powder, soy lecithin, vanilla, gum arabic, confectioner's glaze Packaged in the same facility as peanuts, tree nuts, wheat, soy, and
milk products.
1 1/3 cups
whole wheat pastry flour 2/3 cup toasted wheat germ 1/2 cup quick oats 1/2 cup unsweetened shredded
coconut 1 teaspoon baking soda 1/2 teaspoon baking
powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 3 large bananas, mashed 1/3 cup
coconut palm (or brown) sugar 1/3 cup 1 %
milk 2 tablespoons almond butter 2 tablespoons ground flax seed 1 tablespoon molasses 1 teaspoon vanilla bean paste
1 cup
whole wheat flour 1/2 cup all - purpose flour 2 teaspoons baking
powder 1/2 teaspoon salt 2 tablespoons honey 1 large egg 1 cup
coconut milk 1/2 cup
milk 3 tablespoons butter, melted 1 teaspoon vanilla extract 1/4 cup
coconut flakes, plus extra for topping
1 3/4 Cups
Whole Grain Farro (Spelt) Flour 1 Teaspoon Baking Soda 1 Teaspoon Baking
Powder 1/2 Teaspoon Salt 1 Teaspoon Ground Cinnamon 1 1/4 Cups
Coconut Palm Sugar (Or Brown Sugar) 1 Cup Organic Virgin
Coconut Oil 2 Large Eggs 4 Tablespoons
Milk 1 Teaspoon Vanilla Extract 2 1/2 Cups Regular Oats 2 Cups Mini Dark Chocolate Chips
1 tablespoon chia seeds,
whole 1 tablespoon raw
coconut butter 2 tablespoons raw cacao
powder 1 fresh medjool date, pitted pinch of pink salt pinch of ground cinnamon pinch of vanilla bean seeds 1 cup plant
milk (I use homemade hemp
milk) 2 to 3 ice cubes
• 1 cup cornmeal (we used Bob's Red Mill, medium grind) • 3 cups all — purpose flour • 1 1/3 cups sugar • 2 tablespoons baking
powder • 1 teaspoon salt • 1 fresno pepper, chopped • 1/3 cup liquid
coconut oil • 2/3 cup unsalted butter, melted • 2 1/2 cups
whole milk (we used goats
milk) • 2 tablespoons Yellowbird Habanero Hot Sauce • 2 tablespoons honey • 4 eggs, beaten
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coconut water, chia bia, clif, clif bar, cocofina,
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whole foods market, zen zen
For the cupcakes: 1 1/2 c
coconut milk 1/3 c canola oil 3/4 c sugar 1 tsp vanilla extract 1 tsp almond extract 4 oz semi-sweet baking chocolate, melted 1/8 c tapioca starch 2 tbsp ground flax seed 1/4 c cocoa
powder 1/2 c rice flour 1/2 c quinoa flour (I milled regular quinoa in my coffee grinder) 1/4 c millet flour (I milled
whole millet kernels in my coffee grinder) 1 tsp baking
powder 1/2 tsp baking soda 1/4 tsp salt 1 tsp cinnamon 1/2 tsp cayenne pepper
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
They are made with
whole wheat flour, baking
powder, cinnamon, nutmeg, ground cloves, salt,
coconut milk, pumpkin puree, egg, maple syrup or honey, vanilla and
coconut oil.
2 cups unbleached all - purpose flour (or 1 cup
whole wheat flour plus 1 cup all - purpose flour) 1 teaspoon salt 3 teaspoons baking
powder 1 teaspoon baking soda 3/4 cup soy
milk 1 teaspoon white vinegar 3 tablespoons
coconut oil *
I didn't have time to go to an Asian market to get the
powdered coconut milk so I substituted regular
coconut milk for the
whole milk portion of the recipe.
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
I converted to create 8 servings: 3 cups of Unsweetened Almond
Milk, 8 teaspoons of Apple Cider Vinegar, 40 - 80 drops of Stevia to taste, 1/2 cup of smooth Almond Butter (quality matters), 1/2 cup of Chia Seeds, 1/2 cup of quinoa / millet / amaranth, 1/2 cup of
whole buckwheat, 1/2 cup of hemp hearts, 1/2 cup of
coconut flour, 2 teaspoons of baking
powder, 1/2 teaspoon of sea salt
Refined
coconut oil, for the baking sheet 3/4 cups
whole wheat panko (Japanese bread crumbs) or
whole wheat bread crumbs 1/3 cup vegan chicken bouillon 3 tablespoons cornmeal 1/2 tablespoon fine sea salt 3/4 teaspoon paprika 1/4 teaspoon cayenne
powder 1 cup soy
milk 3/4 cup brown rice flour 1-1/2 pounds seitan (in larger blocks as opposed to thin slices), broken into large hunks
Contains Gluten Free
Whole Oats, Organic Mulberries, our Vegan
Coconut Milk Powder with 65 %
Coconut Oil and Absolutely Nothing Else!
SUBSTITUTION OPTIONS: - Almond butter: peanut butter or cashew butter -
Coconut palm sugar: brown sugar (not packed), Sucanat, or maple sugar - Almond milk: any other nondairy milk - Agave nectar: maple syrup or coconut nectar - Coconut flour: additional almond flour, reducing the almond milk to 1/4 cup - Almond flour: any other nut flour, all - purpose flour, whole wheat pastry flour, or a gluten - free flour blend - Cacao powder: unsweetened cocoa powder or carob
Coconut palm sugar: brown sugar (not packed), Sucanat, or maple sugar - Almond
milk: any other nondairy
milk - Agave nectar: maple syrup or
coconut nectar - Coconut flour: additional almond flour, reducing the almond milk to 1/4 cup - Almond flour: any other nut flour, all - purpose flour, whole wheat pastry flour, or a gluten - free flour blend - Cacao powder: unsweetened cocoa powder or carob
coconut nectar -
Coconut flour: additional almond flour, reducing the almond milk to 1/4 cup - Almond flour: any other nut flour, all - purpose flour, whole wheat pastry flour, or a gluten - free flour blend - Cacao powder: unsweetened cocoa powder or carob
Coconut flour: additional almond flour, reducing the almond
milk to 1/4 cup - Almond flour: any other nut flour, all - purpose flour,
whole wheat pastry flour, or a gluten - free flour blend - Cacao
powder: unsweetened cocoa
powder or carob
powder
For the cupcakes: 1 cup
whole wheat pastry flour 1/2 tsp baking
powder 1/2 tsp baking soda 1/4 cup canola oil 1 cup unsweetened
coconut milk 2/3 cup sugar 1 tsp vanilla extract 1 cup unsweetened shredded
coconut
3/4 cup (150 grams) brown sugar, packed 1/2 cup (120 mL) vegetable oil 2 large eggs 1 teaspoon vanilla extract 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon baking
powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (120 grams) all - purpose flour 1 cup (120 grams)
whole wheat flour 1/2 cup (125 mL)
milk 1 1/2 cups (150 grams) peeled, shredded carrots 1/3 cup (53 grams) raisins 1/4 cup (30 grams)
coconut flakes 1/2 cup (60 grams) chopped walnuts, plus extra for topping 1 tablespoon demerara or raw sugar, optional
Frosting: 1/4 cup Earth Balance Butter or Regular Butter 3 Tablespoons
Coconut Butter 1 Tablespoon Almond
Milk 1.5 teaspoons Vanilla Extract 1.5 teaspoon Stevia Extract 1/4 teaspoon Almond Extract 1/2 - 2/3 cup
Powdered Xylitol,
Whole Earth Sweetener or Raw Sugar 2.5 Tablespoons Spelt, Oat or Gluten - Free Flour Mix Beet Juice + Natural Red Food Coloring to desired pink
Ingredients 1 cup mashed overripe banana 1/4 cup
coconut oil melted 1/2 cup maple syrup 1/2 cup plain almond
milk 1 teaspoon vanilla 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1 teaspoon baking
powder 1/2 teaspoon baking soda 1 cup
whole spelt flour 1/3 cup oat flour 1/3 cup rolled oats 1/4 cup shredded unsweetened
coconut 1/2 cup blueberries fresh or frozen
1/4 cup oat flour 1/4 cup + 2 tablespoons
whole spelt flour 1/4 teaspoon baking
powder 1/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1 tablespoon organic, unsweetened raisins 1/4 cup pumpkin puree 3/4 cup nut
milk 1 teaspoon
coconut sugar (optional) maple syrup for serving
Sprouted flour (3 cups, plus extra for rolling out dough) Baking
powder, aluminum - free (3/4 teaspoon) Sea salt (1/4 teaspoon) Butter, unsalted and grass - fed, or
coconut oil, expeller - pressed and softened (1 cup) Organic cane sugar,
coconut sugar or sucanat (1 cup) Egg, organic, pastured (1)-- NOTE: You may need to add an extra egg if the dough does not hold together
Milk, raw, whole, from grass - fed cows, or coconut milk, full - fat (1
Milk, raw,
whole, from grass - fed cows, or
coconut milk, full - fat (1
milk, full - fat (1 TBS)
350 grams
whole - grain flour mix (about 1 1/4 cup) 1/2 teaspoon baking soda 1/4 teaspoon baking
powder 1 teaspoon sea salt 1 tsp cinnamon 1 tsp cardamom 1/4 cup honey 2 eggs (or whisk together 2 tbsp ground flax seed + 6 tbsp water = 2 eggs) 300 grams
milk (cow, almond, rice, soy... your choice) 1/2 cup applesauce 50 grams
coconut oil, melted 1 apple, peeled and diced small
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)
125g plain flour 125g
whole wheat flour 175g stevia 3 handfuls desiccated
coconut 2 teaspoons baking
powder 1/2 teaspoon bicarbonate of soda 1 egg 90 ml
coconut oil 200 ml Koko (
coconut)
milk 1/2 jar good quality raspberry jam
muffins 1/4 cup
coconut oil 1/2 cup pure maple syrup 1/2 cup plain, unsweetened almond
milk 1 cup mashed, overripe banana (about 2 medium) 1 teaspoon vanilla 1/4 teaspoon salt 1 teaspoon baking
powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1 cup
whole spelt flour 2/3 cup oat flour 1/4 cup shredded, unsweetened
coconut 1/2 cup chopped dark chocolate
1 cup
whole wheat pastry flour 3/4 cup quick or old - fashioned oats 1/2 tsp baking
powder 1/3 tsp baking soda 1/2 tsp salt 1/2 cup sugar 3T canola oil Heaping 2T unsweetened applesauce 1/3 cup unsweetened
coconut milk (or soymilk) 1/2 tsp vanilla extract 1/2 ripe banana, chopped into small pieces 1/4 cup chopped walnuts (or pecans) 1/3 cup chocolate chips
Jacki's (and now Melody's) Rich Sourdough Pancakes: 3 large farm fresh eggs 1 cup
whole raw
milk 2 cups of sourdough starter (can be straight from the fridge, does not have to be recently activated... this is how I almost always make it) 1 3/4 cup all purpose flour (makes a lighter pancake, but I've made it before with spelt flour, which was also pretty tasty, but heavier than most people like pancakes) 1 tsp aluminum free baking soda 2 tsp baking
powder 1 1/2 tsp pink himalayan salt (you can use sea salt) 1/4 c. granulated sugar (rapadura, sucanat, whatever floats your boat) 1/4 c. raw butter, melted (I've used organic salted butter before, works fine) Also, for more health benefits, I add about 2 - 3 Tbsp melted
coconut oil, which you can use instead of the butter or just use both (I totally use both).
half a teaspoon
powdered saffron 400 ml
coconut milk 6 - 7 tablespoons rice malt syrup 3 tablespoons cashew butter a pinch of
whole sea salt a few pinches of dried ginger
powder
Ingredients 2 bananas, peeled 350 ml almond
milk 170 g almond butter 100 ml agave syrup 2 tablespoons arrowroot a pinch of vanilla
powder a pinch of dried ginger
powder a pinch of
whole sea salt 80 ml
coconut milk 3 - 4 handfuls of chopped walnuts maple syrup (grade C, or B), to taste Makes 4 - 6 -LSB-...]
-- 1 cup
whole spelt flour — 1/2 cup and 2 tablespoons white spelt flour — 1 and 1/2 tablespoons baking
powder (alkaline free)-- 1/2 teaspoon cinnamon — 1 and 1/2 cups oat
milk (any kind of non-dairy
milk you prefer)-- 2 tablespoons
coconut oil — 1 medium apple, peeled, cored, grated — pinch of salt — maple syrup
Vegan Zucchini Bread 1 1/2 cups
whole wheat flour 1 teaspoon baking
powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2 teaspoons ground cinnamon 1/4 teaspoon ground ginger 1/2 cup unsweetened almond
milk or soymilk 1 teaspoon apple cider vinegar 1/2 cup organic evaporated cane sugar or sucanat 1/4 cup virgin unrefined
coconut oil, melted (liquid) 1/4 cup unsweetened applesauce 1 cup finely shredded zucchini 1 1/2 teaspoons pure vanilla 1/2 cup chopped toasted walnuts or pecans 2 tablespoons roasted cacao nibs
Scones 1 cup unbleached flour 1 cup
whole rye flour 1/3 cup cane sugar 1/2 tsp fine sea salt 2 tsp baking
powder 1/4 cup
coconut oil, liquid 3/4 cup finely diced strawberries 1/4 cup thinly sliced rhubarb, finely chopped 1/2 cup non-dairy
milk 1 tsp pure vanilla extract
Oatmeal Cookie Pancakes (Makes about 5 pancakes) 1 cup oat flour 1 teaspoon cinnamon 3 tablespoons brown sugar 3 teaspoons baking
powder 2 tablespoons corn starch 1/4 teaspoon salt 1 egg 2 tablespoons vegetable oil 1/2 cup
milk (I used
coconut milk) 1 teaspoon vanilla Optional add - ins:
whole oats, chocolate chips, raisins, dried cranberries, nuts, etc..
1 cup unbleached flour 1 cup
whole wheat pastry flour 1/2 cup
coconut sugar 1 cup fine shredded
coconut 1/2 tsp fine sea salt 2 tsp baking
powder 1/4 cup
coconut oil, solid 1/3 cup
coconut yogurt 1/2 cup
coconut milk, full fat