lour, sugar, yeast, and salt in the bowl of a stand
b>coconut oil in the micro or on stove top.
Mix coconut and olive oil
Heat coconut oil in a large skillet over medium heat; add white onion slices (reserve green portions), ginger, and garlic and cook, while stirring, until fragrant, about 30 seconds.
Add coriander and cook an additional 30 seconds.
Toss in the shrimp and salt, and cook, continuing to toss, until shrimp are opaque, 2 to 3 minutes.
Stir in the onion pieces and cook until wilted, 10 to 15 seconds; season with lemon juice and pepper.
Serve with lemon wedges.
don't* add the coconut oil.
In a glass measuring bowl whisk
an.
Prepare the topping in a small bowl by combining
Bring a large pot of lightly salted water to a boil. Add elbow macaroni; cook, stirring occasionally, until lightly softened, about 3 minutes. Add frozen vegetables; cook and stir until tender yet firm to the bite, about 5 minutes. Drain into a bowl.
Place coconut oil in the warm pot. Add macaroni mixture, garlic powder, sea salt, and pepper; toss until combined, 1 to 2 minutes. Top with Parmesan cheese.
Put the ghee or coconut oil in a saucepan, warm up, then
heet with non-stick cooking spray.
Heat coconut oil in a saucepan over
Lightly grease an 8 x 12 inch baking dish. Line base and sides with parchment paper. Place coconut oil in a small saucepan over low heat. Cook, stirring, 2-3 mins, until melted. Cool slightly. Combine remaining ingredients in a large bowl. Add coconut oil and mix well. Press mixture firmly into prepared dish. Freeze 15 mins, or until set, then chill. Cut into small squares to serve.
Cover a baking pan with parchment paper. Melt the chocolate and coconut oil in a heatproof bowl set over a pan of simmering water. Remove from the heat and allow to cool.
Place the marshmallows on skewers and dip in the chocolate. Shake off the drips and lay on the baking tray. Sprinkle half the marshmallows with the desiccated coconut and half with the chocolate chips. Chill for 30 mins, or until set.
Whisk egg whites, water, coconut flour, and baking powder together in a large mixing bowl until smooth.
Melt 1 to 2 teaspoons coconut oil in a nonstick skillet over medium heat, swirling pan to coat surface to the edges.
Pour about 3 tablespoons batter into the hot skillet, tilting pan to spread batter around.
Cook until bottom side is golden brown, 2 to 3 minutes; flip and continue cooking until other side is also browned, 2 to 3 minutes more. Repeat with remaining coconut oil and batter.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan or glass dish with cooking spray.
Combine almond flour, coconut sugar, pumpkin puree, coconut oil, dairy-free chocolate chips, tapioca flour, egg white, pumpkin pie spice, cinnamon, and almond extract in a bowl; stir until well mixed. Pour into prepared baking pan.
Bake in the preheated oven until chocolate chips are melted and top is golden brown, about 30 minutes. Cool until set, about 15 minutes. Cut into bars.
Heat coconut oil in a heavy-bottomed large soup
Beat eggs, coconut flour, 2 tablespoons melted oil, stevia sweetener, and vanilla extract together in a bowl with a whisk until smooth.
Melt 1 teaspoon coconut oil in a large skillet over medium heat. Tilt skillet to swirl oil around to cover cooking surface.
Pour batter into the skillet and cook until browned, 2 to 3 minutes per side.
Heat coconut oil in a large saucepan over medium heat; cook and stir onion, coconut flakes, and garlic until onion is softened, about 10 minutes.
Bring a pot of water to a boil; add chard and cook just until leaves become brighter green, about 3 minutes. Transfer chard to a bowl of ice water to stop the cooking process.
Stir chard, vegetable stock, and coconut milk into onion mixture; bring to a boil. Reduce heat and simmer until soup is heated through, about 10 minutes. Top soup with Parmesan cheese; season with salt and pepper.
nd almonds in a food processor and blend. Add dates, coconut oil, tahini
ugar and 1/2 cup coconut oil in a large bowl using an
aper.
Combine coconut oil, brown sugar, and white sugar in a large
Soak the quinoa in a bowl filled with cold
80 degrees Celsius.
In a bowl combine 1/