Coconut butter is
whole coconut puree, which I love.
Not exact matches
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!)
Coconut OIL is JUST the oil that is extracted from the meat, and coconut BUTTER is the whole meat of the coconut pureed into a creamy butter, so I think that was the p
Coconut OIL is JUST the oil that is extracted from the meat, and
coconut BUTTER is the whole meat of the coconut pureed into a creamy butter, so I think that was the p
coconut BUTTER is the
whole meat of the
coconut pureed into a creamy butter, so I think that was the p
coconut pureed into a creamy butter, so I think that was the problem!
Stir in the vanilla, pumpkin pie spice, pumpkin
puree, oats, shredded
coconut and chopped cashews, reserving the
whole cashews for topping.
Because it is the «
whole» food,
pureed coconut has a number of different health - promoting advantages over
coconut oil, including phytonutrients and fiber.
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)
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
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.
This healthier version calls for raw pecans, maple syrup,
coconut oil,
whole wheat pastry flour and salt for the base, and brown sugar, salt, cornstarch or arrowroot, nutmeg, cinnamon, cloves, ginger, pumpkin
puree, vanilla extract, eggs and
coconut milk for the filling.
To make the beet
puree for coloring, I simply steamed 1 large beet until soft and
pureed it with 1/2 cup Nancy's
Whole Milk Vanilla Yogurt (can swap in
coconut yogurt) and 1/4 cup water.
Yields: one 9 × 5 loaf for the dough: 2 tbsp extra-virgin, unrefined
coconut butter 1/3 cup unsweetened almond milk 1/3 cup pumpkin
puree 1/4 cup brown sugar 1 package instant dry yeast 1 cup all - purpose white flour 1 cup white
whole wheat flour 1 tsp pumpkin spice mix 1/2 tsp salt for the filling: 2 tbsp extra-virgin, unrefined
coconut butter 1/4 cup brown sugar 1/4 cup roughly chopped walnuts 1/2 cup sweetened shredded
coconut In a medium cup, microwave the almond milk and
coconut butter -LCB- for the dough -RCB- until warm to the touch.
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
Made with french pressed, fair - trade coffee, plant - based milk, stone ground
whole coconut butter (the crème de la crème of nut butters), real pumpkin
puree, vanilla, maple syrup, and all the right pumpkin pie spices.
Freshly made from
whole coconut flesh (not just the oil) and
puree'd into a rich and thick spread.
Pie Crust: 2 cups One Degree Organics Sprouted
Whole Wheat or Sprouted Spelt Flour 1 tsp salt 1/2 cup oil 1/2 cup cold water Filling: 2 cans (15 oz each) organic pumpkin
puree 3/4 cup maple syrup 1/3 cup vegan milk (
coconut or almond) 1 Tbsp
coconut oil 2 1/2 Tbsp cornstarch 1/2 tsp salt 1 1/4 tsp cinnamon 1/4 tsp ginger 1/8 tsp nutmeg 1/8 tsp cloves
4 c.
whole wheat flour 1 heaping tb vital wheat gluten flour 1 tsp salt 2 tb olive oil 3 tb
coconut oil (see notes) 3 tb unsweetened applesauce 1/2 c.
pureed, extra-firm silken tofu 2/3 c.
pureed, canned / undrained pineapple (see note) additional flour for kneading
15 oz pumpkin
puree (1 can
puree) 2 eggs 1/2 cup melted butter 1 1/4 cup
coconut sugar or white granulated sugar 1 1/4 tsp baking powder 3/4 tsp baking soda 1/2 tsp salt 3/4 ground cinnamon 1/4 tsp nutmeg 1/4 tsp ginger 1/4 tsp ground cardamom 1/8 tsp clove 2 cups
Whole Grain Einkorn Flour (optional) 1/4 cup flaxseed meal
For the boats 4 medium chicken thighs 4 black peppercorns 2 large garlic cloves, peeled 2 tsp ghee or
coconut oil 2 medium onions, finely chopped 1/4 tsp fresh ginger, chopped 1 tsp tomato
puree 7
whole dried unsulphured apricots 4 tbsp full - fat probiotic yoghurt 1/4 tsp fresh lemon juice 1 small handful fresh coriander, roughly chopped (save a little for garnishing) 2 tbsp flaked almonds, toasted 6 baby gem lettuces, washed and dried Salt and black pepper
2 cups
whole grain spelt flour 2 teaspoons baking soda 1 teaspoon cinnamon 1 1/2 teaspoons ground cardamom 1/2 teaspoon nutmeg 1/4 teaspoon sea salt 3/4 cup pumpkin
puree 1/2 cup packed dark brown sugar + extra for sprinkles 1/3 cup brewed tea 1/4 cup apple butter 1/4 cup liquid
coconut oil 1 Tablespoon molasses 1 Tablespoon ground flaxseeds 1 teaspoon apple cider vinegar 1/2 cup raisins or Zante currants (optional)
The common name is
coconut butter, but it can also find it under the name
coconut manna,
coconut meat
puree,
coconut cream concentrate, or
whole coconut flesh
puree.
Second Blends
purees have
whole grains - amaranth, quinoa, and
coconut rice - mixed with fruits and vegetables.
1/2 cup of
Coconut Flour 3 tsp of Gluten Free Baking Powder 1 tsp of Sea Salt 1 cup of
Coconut Cream 2 tbsp of
Coconut Oil 1 tbsp of Apple Cider Vinegar (or any vinegar) 4 eggs (or egg replacer) 1
whole mango or mango
puree (about 3/4 cup) Extra
Coconut Oil for frying Extra mango slices for garnish and toppings
1 large egg, slightly beaten 1 cup
whole or 2 % milk 1 tablespoon mascavo sugar 2 tablespoons ground flax seed 1/3 cup fresh strawberries,
pureed 1/2 cup pecans, chopped 3 teaspoons baking powder 1/2 teaspoons salt 1 cup white
whole wheat flour Virgin
coconut oil for the griddle
Chop them up into chunks or wedges for sweet potato fries, roast them
whole and then stuff them with beans and toppings, mash them with
coconut oil and cinnamon, bake them into chips, use sweet potato
puree in baked goods, grate them raw over salads, or spread them over your favourite shepherd's pie instead of white potatoes.
I ended up doubling the recipe and using a
whole can of unsweetened Pumpkin
puree and two of
coconut milk.
Whole Tangerine Orange Bundt Cakes: moist and tender bundts made from tangerine oranges
puree and
coconut flour.
For the donuts: 1 cup all - purpose flour 1/4 cup white
whole wheat flour 1 1/8 tsp baking powder 1 tsp cinnamon 1/2 tsp ground ginger 1/2 tsp nutmeg 1/2 cup packed brown sugar 1/2 cup unsweetened almond milk 1/3 cup pumpkin
puree 2 TBSP melted vegan butter or
coconut oil