Cream coconut oil and both sugars.
Add eggs and vanilla and beat well.
Add Flour, baking soda, and salt and mix.
Add Chocolate chips and mix.
Bake at 375 for 10-12 minutes.
Place cashews, 1 tablespoon peanut oil, and 1 teaspoon water in
ith parchment paper.
Combine coconut oil, brown sugar, and white sugar
190 degrees C).
Combine coconut oil, white sugar, brown sugar, and
aper and brush lightly with coconut oil.
Whisk all the dry
he coconut oil in the micro or on stove top.
Mix coconut
Melt the coconut oil and add the honey. Whisk
In a medium bowl mix the coconut flour and the baking soda together.
In a large bowl mix together the coconut oil,banana, eggs, and vanilla.
Then mix the dry ingredients into the wet.
Add the chocolate chips.
Bake at 350oF or 180oC for 12 minutes.
Whisk coconut oil, egg, vinegar, water, and salt together in a large bowl. Add flour; mix until smooth using a fork, pastry blender, or your hands.
Divide the dough evenly into two bowls. Refrigerate until cool and firm, about 1 hour.
Roll each ball of dough out on a floured surface. Cook according to pie recipe instructions.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly.
Beat sugar, butter, and coconut oil together in a large bowl with an electric mixer until light and fluffy. Beat in egg yolks and vanilla extract. Add flour, baking powder, and baking soda gradually; mix until dough just comes together. Mix dough with hands to fully incorporate ingredients. Roll dough into walnut-size balls and place 2 inches apart onto baking sheet.
Bake in the preheated oven until cookie tops are cracked, 10 to 12 minutes.
mix together the ground almonds, coconut flour and baking powder until
Preheat the oven to 350 degrees F (175 degrees C).
Melt brown sugar, coconut oil, and agave nectar in a small pot over medium heat; bring to a boil. Remove from heat; add oats and flour. Pour into an 8-inch baking dish.
Bake in the preheated oven until lightly browned, about 20 minutes. Refrigerate until solid, at least 20 minutes. Cut into squares; you may need to pick up the whole thing and cut it from the side.
Heat oven to 325. Place oats, nuts, flax seed and coconut in the baking pan. Melt coconut oil; mix in the honey, vanilla, almond extract and salt. Pour over oats and nuts and mix well. Bake for 15 minutes and stir; 15 minutes and stir. Repeat until at desired browness. Take out and add dried fruit as desired.
Preheat oven to 350 degrees F.
In a small saucepan, melt coconut oil over low heat.
In a large bowl, toss together, the potatoes, coconut oil, sugar, salt, pepper, and nutmeg.
In a large baking dish, spread the potatoes out evenly and roast, tossing occasionally, until softened and caramelized, about an hour.
Microwave coconut oil until melted, 30 to 45 seconds.
Beat coconut oil, confectioners' sugar, and vanilla extract together in a bowl with a hand mixer until desired consistency is reached.
Make sure that the toast is toast, not bread, by putting it in the toaster before you put the coconut oil on it.
Spread coconut oil on the toast.
Serve warm (or just eat).
water, and 1/3 cup coconut oil in a saucepan until a
edium stock pot, heat the coconut oil for 30 seconds on medium
Melt the coconut oil and add the honey. Whisk
If your coconut oil is not already liquid, place