he coconut oil in the micro or on stove top.
Mix coconut
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.
ith parchment paper.
Combine coconut oil, brown sugar, and white sugar
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).
190 degrees C).
Combine coconut oil, white sugar, brown sugar, and
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
Melt the coconut oil and add the honey. Whisk
If your coconut oil is not already liquid, place
Blend coffee, coconut oil, and butter together in a blender until oil and butter are melted and coffee is frothy.
Place all ingredients into the mixing bowl. Note: Do not melt the coconut oil first. It will only whip up if it is solid.
Whip on high speed with a wire whisk for 6-7 minutes or until whipped into a light, airy consistency.
Spoon the whipped coconut oil body butter into a glass jar and cover tightly. Store at room temperature, or in the refrigerator if your house is so warm it melts the oil.
Note: You may notice tiny beads or \"pearls\" in the mixture. These will disappear almost immediately upon touching your warm skin.
ut *don't* add the coconut oil.
In a glass measuring
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.
he top, combine the coconut oil, almond oil and beeswax. Allow to melt
In a medium sized saucepan, melt together peanut butter, honey and coconut oil.
Remove from heat and add one cup of oats, unsweetened coconut, raisins, sesame seeds and flax seeds.
Stir well.
Spread into 8 1/2\" x 11\" pan.
Chill for two hours, then cut into bars.
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.
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.