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Puffed Rice and Coconut Crunchies

Puffed Rice and Coconut Crunchies


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Try these sprinkled on peanut butter toast or stirred into plain yogurt that’s been seasoned with fresh lemon juice and salt.

Ingredients

  • ½ cup plain puffed brown rice
  • ¼ cup unsweetened coconut flakes
  • 1 tablespoon virgin coconut oil, warmed to liquefy if needed
  • 1½ teaspoons brown rice syrup or pure maple syrup
  • ½ teaspoon smoked paprika

Recipe Preparation

  • Preheat oven to 400°. Toss puffed rice, coconut flakes, coconut oil, brown rice syrup, sesame seeds, poppy seeds, and paprika on a rimmed baking sheet until rice and coconut are evenly coated. Season with salt and roast until coconut is golden brown, about 4 minutes. Let cool.

  • Do Ahead: Crunchies can be made 5 days ahead. Cover and chill.

Nutritional Content

Calories (kcal) 200 Fat (g) 16 Saturated Fat (g) 13 Cholesterol (mg) 0 Carbohydrates (g) 12 Dietary Fiber (g) 2 Total Sugars (g) 4 Protein (g) 2 Sodium (mg) 15Reviews Section

Cookies for Festive Season

new

SeaDragon
Administrator

Post by SeaDragon on Dec 17, 2017 17:19:22 GMT 10

Cookies for festive season
By Amy Beh (circa 1998)

COOKIES have always been a part of Chinese New Year and Hari Raya. The celebrations simply would not be the same without cookies. What would guests nibble on when they come visiting? It is this that sets festive visitations apart from visits at other times of the year. We may not prepare a proper "makan" but some tit bits are in order. So here are some cookie recipes to add to your repertoire.


Peanut Butter Crunchies

Ingredients:
Sift together:
300g flour
1 tsp baking powder
1/4 tsp salt

150g margarine
25g butter
125g sugar
1 egg yolk
100g chunky peanut butter
1 tsp vanilla essence
1 egg white - lightly beaten
50g groundnuts - toasted and shelled
25g sesame seeds

Method:
PREHEAT oven at 170°C. Lightly grease baking trays or line with non-stick parchment.

Beat margarine and butter until creamy. Add in sugar and egg yolk. Continue to beat until light. Add in peanut butter and essence. Stir in sifted ingredients gradually to form a firm mixture.

Roll mixture into small balls and place onto baking sheets. Press down with a fork. Brush cookies lightly with egg white. Add a groundnut and sprinkle with sesame seeds.

Bake for 15 to 20 minutes or until golden brown. Transfer onto a wire rack to cool before storing in an airtight cookie jar.


Puffed Rice Cereal Cookies

Ingredients:
175g butter
250g sugar
1 tbsp liquid glucose
1 large egg - lightly beaten

Combine:
200g puffed rice cereals
25g toasted chopped almonds
1 tbsp desiccated coconut
3 tbsp flour

Red and green glace cherries - halved

Method:
PREHEAT oven at 170°C. Line baking trays with non-stick parchment. Melt butter, sugar and liquid glucose in a heavy-based saucepan over medium low heat. Bring saucepan away from the heat when butter has melted. Add egg and mix well. Stir in the rest of the combined ingredients.

Dust your hands lightly with flour, take a tablespoon of dough and roll into a small ball. Place balls on a baking tray. Press a cherry half on each cookie.

Bake for 8 to 9 minutes or until golden. At this stage, if cookies run out of shape, you can still pat them back into nice circles then leave to cool. Remove onto wire racks to cool completely. Store cookies in a plastic container and keep them chilled in the refrigerator.


Almond Ginger Squares

Ingredients:
(A):
175g butter
100g sugar
1/2 tsp vanilla essence

Sift these ingredients:
250g flour
1/2 tsp baking powder
1 1/2 tsp ground ginger powder

Topping:
100g icing sugar
50g butter
1 tbsp liquid glucose
150g slivered almonds
25g finely chopped candied ginger

Method:
PREHEAT oven at 180°C. Line a lamington tray with non-stick parchment. Cream (A) until light and fluffy. Fold in sifted ingredients and mix well. Spread mixture evenly over the base of prepared tray.

Bake for about 25 to 30 minutes or until lightly browned. Remove from oven spread hot topping evenly over the biscuit. When biscuit is still warm, cut into squares. Store these squares in the refrigerator until the topping has set completely before keeping them in plastic containers.

Topping:
Combine sugar and butter in a saucepan and stir over low heat until butter has melted. Stir in liquid glucose and mix well. Add almonds and ginger.

Footnote: This cookie has to be kept in the refrigerator. It can keep well for 2 to 3 weeks refrigerated.

Ingredients:
100g butter
100g shortening
125g sugar
1 tsp grated lemon rind
1 egg yolk

Sift:
275g flour
1 tbsp corn flour
1/2 tsp Emplex

100g finely chopped hazelnuts (or any nut of your choice e.g. almonds, pecans, cashewnuts)

Method:
PREHEAT oven at 170°C. Line trays with non-stick parchment. Beat butter, shortening, sugar and egg yolk until light. Add in lemon rind. Stir in sifted flour and half portion of nuts. Combine well.

Remove mixture onto a lightly floured surface. Roll into a log. Wrap in cling film and refrigerate until just firm (about 30 to 40 minutes).

Remove from the refrigerator and unwrap. Brush lightly with beaten egg white all round. Coat with remaining nuts.

Cut into 1/4cm thick slices. Place on prepared trays and bake for 20 minutes or until golden brown in colour. Cool slightly, then carefully lift cookies onto wire racks to cool completely. Store in an air-tight container.


Nutty Shortbread Cookies

Ingredients:
250g butter
150g soft brown sugar

Sifted:
325g flour
2 tbsp rice flour
2 tbsp corn flour
1/4 tsp salt
1 tsp baking powder

50g coarsely chopped macadamia nuts
50g coarsely chopped pecan nuts
50g coarsely chopped candied pineapple

Method:
PREHEAT oven at 170°C. Line baking trays with non-stick parchment.

Cream butter and sugar until light. Stir in sifted dry ingredients and chopped nuts and candied pineapple. Mix well to a smooth dough.

Turn dough out onto a floured surface. Roll out dough in between two plastic sheets to 1/4 cm thickness. Stamp out crescent shapes (or any shape of your choice) and place onto prepared tray. Prick cookies with a fork to form decorative patterns.

Bake for 15 minutes or until golden and firm. If desired, dust with castor sugar while the cookies are still warm. If not, leave them plain. Allow cookies to cool for a few minutes, then transfer them onto wire racks to cool completely before storing them in an air-tight container.


Tasty Savoury Crispies

Ingredients:
125g flour - sifted
1 chicken stock cube
75g butter
100g chicken-flavoured potato chips - crushed
3 tbsp icing sugar
1 tsp paprika
1 egg yolk
4 tbsp UHT milk

Mix these 2 ingredients together:
2 tbsp white sesame seeds
2 tbsp black sesame seeds

1 egg white - lightly beaten

Method:
PREHEAT oven at 180°C. Grease or line baking trays with non-stick parchment.

Place flour into a mixing bowl, break up chicken stock cube and add into it. Rub in butter. Stir in icing sugar, paprika and the rest of the ingredients. Mix into a dough.

Roll dough in between plastic sheets to 4mm thickness. Cut out into desired shapes and place on prepared trays.

Brush the surfaces with beaten egg white and sprinkle with mixed sesame seeds. Bake for 15 minutes or until lightly browned. When completely cool, store them in air-tight containers.


How to Toast Coconut

Preheat oven to 325ºF. Place shredded or flaked coconut evenly on a large baking sheet that has been lined with a Silpat baking mat or parchment paper.

Put the baking sheet on the middle rack and bake for 3 minutes. After 3 minutes, open the oven and gently stir the coconut with a spatula. Bake until the coconut is golden brown, about 3&ndash4 more minutes. Remove from oven and cool completely.

Note: Make sure you keep an eye on the toasted coconut. Once it starts to toast, it toasts quickly!

I am a huge coconut fan and I love it right out of the bag, but toasted coconut is my absolute favorite. Toasting the coconut brings out a nutty flavor that is to die for. It also creates a nice crisp texture.

My favorite way to toast coconut is in the oven. The oven toasts coconut evenly and I love the aroma. It makes your kitchen smell amazing!

To toast coconut, preheat the oven to 325ºF. Place shredded or flaked coconut evenly on a large baking sheet that has been lined with a Silpat baking mat or parchment paper.

Put the baking sheet in the oven, on the middle rack, and bake for 3 minutes. After 3 minutes, open the oven and gently stir the coconut with a spatula. Bake until the coconut is golden brown, about 3-4 more minutes.

Remove from oven and cool completely.

Make sure you stay close by when you are toasting coconut. Once it starts toasting, it goes quickly! You don&rsquot want to end up with burnt coconut.

You can store toasted coconut in a jar or airtight container for up to a month.

Toasted coconut maximizes the coconut flavor and can be used in any recipe that calls for coconut. I like to use toasted coconut to make scones, cookies, and even popcorn. It is also great for decorating cakes and cupcakes. Or try sprinkling toasted coconut on yogurt or ice cream as a sweet and crunchy topping! It is also good by the handful.


A New Rice Crispy Treat Recipe

You can post it here too if you want, mostly we just list the flavor_brand_ & percent used.
PG/ VG ratio is fine too.

Looks good, still don't have Cereal 27 tho.
BTW welcome to VU.

Markw4mms

#Team Jimi Supporter

You can post it here too if you want, mostly we just list the flavor_brand_ & percent used.
PG/ VG ratio is fine too.

Looks good, still don't have Cereal 27 tho.
BTW welcome to VU.

Napan

You can post it here too if you want, mostly we just list the flavor_brand_ & percent used.
PG/ VG ratio is fine too.

Looks good, still don't have Cereal 27 tho.
BTW welcome to VU.

Napan

Bavarian Cream (TPA)- 3%
Cereal 27 (CAP)- 3%
Golden Butter (CAP)- .5%
Marshmallow (FA)- 6%
Meringue (FA)- 2%
Rice Crunchies (TPA)- 9%
Vanilla Custard (CAP)- 5%

I feel like the overall flavor percentage is high but it tastes really good to us at these flavor levels. I've been getting suggestions to half the percentages, across the board, but they are coming from people who haven't tried the recipe and who I believe are more trying to suggest the principal of less is often more with mixing e-liquid. I know this is true but I feel like,outside of the Crispies flavor, most of the percentages are fairly close to their usual mixing percentages. I've tried about thirty odd variations and to me this has been the best. Most were only tried as shake and vape though so I might go back and check on the different variations after steeping soon. I'm all for cutting percentages if it really does make for a better recipe but I'd like more specific direction. Any thoughts you guys?

Gingerbread

Heabob

Thinking I'd try the Bavarian Cream at 1%, or use CAP Bavarian Cream instead at 1%.
Bavarian Cream seems to need a longer steep time than the Custards IMO.
And it's a pretty strong flavor and changes quite a bit with time.

Hard to change these types around and have to wait a month to try them again.
The original recipe looks like one that needs a month to steep.
This is where things get weird as it may taste way different after steeping cause the Bavarian & Custard will change some.
Sometimes better and sometimes worse.
Some people like the taste of some things better when fresh instead of steeped.

I might also lower the Vanilla Custard down to 3%.
But I might also raise the Butter higher, or add 0.5-1% FA Coconut, just because it adds a nice Creamy Butter effect.
And you won't taste the Coconuts at all.

But obviously the main profile should be Marshmallows & Rice Crispies which are harder to taste for me.
Other than needing more sweetness maybe, but I'll have to try it "as is" first.
Soon as I snag some Cereal 27 that is.

JuicyLucy

My name is Lucy and I am a squonkaholic

Bavarian Cream (TPA)- 3%
Cereal 27 (CAP)- 3%
Golden Butter (CAP)- .5%
Marshmallow (FA)- 6%
Meringue (FA)- 2%
Rice Crunchies (TPA)- 9%
Vanilla Custard (CAP)- 5%

I feel like the overall flavor percentage is high but it tastes really good to us at these flavor levels. I've been getting suggestions to half the percentages, across the board, but they are coming from people who haven't tried the recipe and who I believe are more trying to suggest the principal of less is often more with mixing e-liquid. I know this is true but I feel like,outside of the Crispies flavor, most of the percentages are fairly close to their usual mixing percentages. I've tried about thirty odd variations and to me this has been the best. Most were only tried as shake and vape though so I might go back and check on the different variations after steeping soon. I'm all for cutting percentages if it really does make for a better recipe but I'd like more specific direction. Any thoughts you guys?

I have a similar concoction brewing, lol.


To me, you are on track. Contrary to what many consider common wisdom, I always go high on flavor because its easier to dilute than to add more flavor or trash it and start over if it's under-flavored.


Millet Crunchies

It’s that time of year again folks, that time when malls switch their muzak selection to a continuous loop of Christmas tunes*, when every commercial has a holiday message, and when you start fielding a plethora of dinner and potluck invitations. I have to admit I love this time of year, the inevitable ramp-up to Christmas and New Year’s Eve, though I could have done without the ridiculously early onslaught of Holiday-themed music this year – a few spots I can think of started BEFORE Halloween. Heathens.

* I nearly went nuts the year I worked Christmas at The Gap. There was no respite. The same 18 Christmas songs over and over again, without mercy. I still cringe whenever I hear those 18 songs now, and it’s been over a decade since I worked there.

I figure it’s time to share a recipe that was inspired by one of my friend Myra’s favourite recipes. She ushered me into gluten-free cooking with gusto, as she was forever providing me with delicious edibles that were both vegan and gluten-free. Not only is she a fellow foodie (I’d say about 90% of our conversations centered around food), but she’s a terrific communicator. Check out her website if you have any doubts (or are wondering why the hell I’m calling her a terrific communicator – it’s a weird adjective, I know) and be sure to watch her documentaries.

I’ve made this nut-butter version of rice crispy squares many times, each time a little differently and each time to the delight of whoever was the recipient. The great thing about this recipe is that it’s forgiving (in fact I’d say fool-proof), easy and yummy. It’s sure to please all those poor vegan, gluten-free people clamouring for something to eat at an office potluck. Bring a batch of these, and you’ll be their saviour.

Behold, the leaning tower of crunchies. I know this shot’s a bit busy and grainy (badum-bum-ching! hehehe), but I wanted to show the main ingredients in the background in case some folks didn’t know what puffed millet looked like. It’s a totally underrated grain, and one that I’m quickly becoming really fond of – you can do so much with it!

I encourage you to put your own spin on these crispies, whether it be raisins, cranberries, nuts, coconut, etc. Let the world be your crispy.

  • 1/2 cup brown sugar or coconut palm sugar
  • 1/2 cup syrup (maple, agave, light corn or a combination of any of them)
  • 1 tsp vanilla or almond extract
  • 1/2 to 3/4 cup of nut butter (my favourite combination so far as been peanut butter and hazelnut butter)
  • 2 cups puffed millet cereal (for chewiness)
  • 1 cup corn flake cereal (e.g. NaturePath Mesa Sunrise, for crunch)
  • 1/2 cup chocolate chips (optional)

Grease a deep baking dish (the oil spray is easy, but a finger covered in coconut oil works just as well), then set aside. In a small saucepan over medium heat, combine the sugar and syrup until melted. Add the vanilla or almond extract (not both, they don’t always play nice) and stir until combined. Now add the nut butter and mix until you’ve got a smooth sauce. Set aside. Place your cereal in a medium bowl then pour the sauce over top. Mix to ensure even coverage, then add the chocolate chips (or whatever other goodies you’ve got in store for it). Give it a quick mix (don’t over-mix because the chips will start to melt), then dump the mixture into the glass dish and press it down firmly with a spatula or your fingers so that it’s even and dense. Now stick the whole thing in the fridge for about an hour before serving, or in the freezer for about 10 minutes. Once it’s set, cut it into squares and go to town. These squares are such a great combination of chewiness and crunch, they’re a sure-fire crowd pleaser.

A less in-your-face version, complete with corn flakes, millet puffs and raisins (not present in this particular version, but tasty nonetheless).


OUT AND ABOUT WITH OUR TASTY NILK

Nilk is always vegan and lactose-free. Try all of our tasty flavours now: The Oat Nilk is made out of oats, water and a pinch of sea salt - nothing else. Our Almond Nilk is, due to its hemp protein, a completely organic source of protein and convinces even without added sugar. Our Coconut Nilk is a mix out of organic coconut water and water, and tastes naturally sweet und fruity nutty as well - exactly like a coconut. Try all three flavours now!

Ingredients (100% organic)

mymuesli contains organic ingredients only and does without any colourings, flavourings or flavour enhancers. Always. Promise.

Cocoa quinoa crunchies is an organic muesli with these delicious ingredients:

Nutrition values

List of ingredients

cocoa-quinoa-crunchy (oat flakes, rice syrup, shredded oats, wholemeal oat flour, sunflower oil, puffed quinoa, cocoa powder, rice flour, barley malt flour, sea salt*).
May contain traces of nuts, peanuts, soya, lupin, sesame seeds and milk.

Taste flower

Ingredients (100% organic)

mymuesli contains organic ingredients only and does without any colourings, flavourings or flavour enhancers. Always. Promise.

Nutrition values

List of ingredients

water*, coconut milk (13%), maltodextrin, sea salt*

Ingredients (100% organic)

mymuesli contains organic ingredients only and does without any colourings, flavourings or flavour enhancers. Always. Promise.

Nutrition values

List of ingredients

water*,14% oats, sunflower oil, sea salt*

Ingredients (100% organic)

mymuesli contains organic ingredients only and does without any colourings, flavourings or flavour enhancers. Always. Promise.

Nutrition values

List of ingredients

water*, 3,5% almond paste, maltodextrin, 0,4% hemp seed powder, sea salt*, lecithin emulsifier, natural flavouring*

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(FE) Sweet Rice

Notes
Credits due to wayne for inspiration and Luke loop for the idea, and to Shyndo for the OG.

So the idea here is this.
Sweet Rice is good, but it fades, BUT that panna cotta does something imo to that CAP chai tea, that makes this slightly rice-starchy thing go down, and instantly had the idea to pair em all together. CAP brings a creamy Vanilla vibe with all the chai tea going on with it as well, which is also very delicious. Then..
Luke comes in with this pic of a cherry coconut rice pudding, knowing I'm a cherry freak, and i took off.

Coconut Custard wf was my obvious choice to help this pudding vibe out, cuz its awesomely creamy.

Ssa Ripe Cherry + a little ssa compote cherry were my obvious choices here for that topping.

A desert made in Kailua-Kona, Hawaii created by a very special someone a few years back inside a little Poké Shop on the volcanic side of the island in which eight months later was destroyed by an eruption. Although the place is gone, the memory of this experience lives on with each vape. This is Pavlova inspired by short grain rice. It is a light and elegant dessert, simple enough to make, but impressive! Topped with fresh vanilla cream, plums, blackberries and kiwi puree. Ginger on the side to cleanse the palate before this most tasty dessert. Enjoy as a shake and Vape but best after 4 Days.

pretty authentic rice pudding, adjust rich cinnamon to your liking, 1 drop per 30ml is mild but plenty noticeable.

Old fashioned treat.
Love this strawberry combo works well with the rice pudding profile, sweet rice i found to be creamy on its own but wanted some vanilla pudding and creamier notes to really set it off.

Warming apple and cinnamon up front with a creamy rice pudding on the finish. I've been really enjoying vaping this during the miserably cold winter weather.

FLV Apple Filling and PUR Country Apple are a really lovely combo. They taste very autumnal, especially with that lovely cinnamon note Apple Filling has.

I used FE Sweet Rice for the main rice note. VT Rice Base adds a little more dimension as well as helping the Sweet Rice not to fade. I wanted to make the rice pudding layer as simple as possible so I started off with just the FE and VT rice layer and TFA Bavarian Cream. But the little bit of FLV Cream really helped add more creaminess and just overall improved it.

I often don't use sweetener but I found this mix needed some. I thought it wasn't quite sweet enough for the profile. It also subdued the apple slightly to allow the rice pudding to come through more. I don't think you'd necessarily need to use FW. I've used CAP SS in another rice pudding recipe and it worked fine.

Can vape after an overnight steep. But the apple comes through more after 2 days and I found it really improved after 3 days. The apple is more present and its overall better balanced. It also gets creamier, richer and the layers blend together better.

Me gusta bastente esta receta creo que se puede mejorar.Me gustaria hacer una receta 100% al recuerdo de Rice Pudding que hacia mi abuela esto se aproxima creo me falta algo todavia. Base +Rice Crunchies +Sweet Rice esto hace la base de arroz.Sweet Cream + Love DIY esto suaviza y lo aterciopela y endulza. Bavarian Cream esto lo une todo.Rich Cinnamon le da ese puntito de canela dulce.Custard Premium +Vanilla Swirl esto hace la crema.

I used Waynes Yeo Layer as a foundation for this.I just tweaked the Sweet Rice percentage a bit and added the Coconut Candy to add a subtile note.IMO the coconut and the rest of the recipe are balanced quite well.It's a shame that the Sweet Rice gives me a quite harsh throat hit but maybe that's just for the better because otherwise i would vape through gallons of this stuff in no time :) I'm sure you could add your favourite cinnamon flavour to add even more depth but i personally like it how it is.This is shake & vape approved

Rico arroz con leche dulce y pegajoso se le puede añadir tambien un poco limon y canela (LIMÓN - SABOR XPRESS 0.5 y RICH CINNAMON 1 gota.Alguna sugerencia para mejorar la receta.

Profile: Creamy vanilla rice pudding with a hint of cardamom

Quote @Zany: "Unlike Traditional Chinese Medicine - This will actually make you erect!"

We wanted to make a delicious rice pudding with hints of spices and vanilla without actually making it too thick and disgusting.
@Zany aka. Dico and I sat down and looked over which flavors we had that would fit such a profile.

The very first version contained VT Thai Sticky Rice, FM Pistachio, VT Yoghurt Drink, FLV Vanilla Pudding and TFA Whipped Cream.
To begin with, we only had VT Thai Sticky Rice on the table for the rice base, but we kinda figured out that it wasn’t enough rice so we introduced FE Sweet Rice to the mix.
At some point, we also had FM Pistachio in the mix, but the more we huffed and puffed, the more we kinda figured that it didn’t really quite fit in for what we were going for.
Pretty early in, it was decided that FA Cardamom would maybe be an awesome addition, so it was added. It somehow didn’t clash very well with VT Yoghurt drink, which also were just kinda weird, so we scrapped VT Yoghurt Drink early on.
Final addition to the line-up was FLV Sweet Coconut and it all just fell into place.

Concerning the taste of this mix, it’s not overly strong on the rice taste as VT Thai Sticky Rice comes with a hint of a spice note. It’s there to add some depth in the mix.
In combination with some notes of vanilla, coconut, a little cream to bind it all together and a wonderful warm and round taste of cardamom as a finisher, it’s a twirl of flavors that dances in your gob.

Please do let it sit for about 5 days to let it all blend in nicely together.


25 Recipes with Virgin Coconut Oil for Your Healthy and Delicious Diet

If there’s one ingredient that I want to always be present in every food I eat, I want it to be pure raw virgin coconut oil or VCO. This natural oil is considered to be one of the healthiest oils on the planet. And considering that our tropical country, the Philippines, is abundant of organically grown coconut trees, there’s no reason for me to miss the opportunity of digging into its full health and nutritional benefits.

Virgin coconut oil manufacturers in the Philippines are exporting the largest market share of VCO to the world. Hence, whether you’re in US, Canada, Singapore, Japan or United Kingdom, you can expect to see this amazing product in the grocery shelves.

VCO is not only a super food but also a great food ingredient. It has a natural mild taste and aroma of a fresh coconut. Thus, it doesn’t leave any strong after-taste like other ordinary ingredients. The fatty acids in virgin coconut oil also make it more heat-resistant and help it retain its full health benefits, which are usually removed in other ingredients during high-heat cooking.

Virgin coconut oil can be mixed with your favorite breakfast like coffee or even snacks like cakes and chocolates. So without further ado, here are 25 recipes with virgin coconut oil for your healthy, nutritious and delicious diet.

1. Almond Coconut Oil Chocolate
You can make a homemade chocolate with just a few essential ingredients like virgin coconut oil, cocoa and pure maple syrup. Traditional chocolate usually has cocoa butter but in this recipe virgin coconut oil replaces it. You just have to melt the coconut oil, add maple syrup, cocoa powder and stir well until smooth. Read recipe of Almond Coconut Oil.

2. Adobong Dilaw Recipe
Adobong Dilaw is a meat adobo version that uses turmeric instead of soy sauce. Turmeric is a type of rhizome that belongs to the ginger family and is usually known as “luyang dilaw” in Filipino. This recipe also has a virgin coconut oil ingredient which is good for the health. Read full recipe of Adobong Dilaw.

3. Berry Delicious Coconut Oil Ice Cream
Ice cream is a favorite frozen dessert of many people but it contains lot of fats and preservatives. Most of the fat in ice cream is hydrogenated oil and these fats are bad saturated fat which raises blood cholesterol and is believed to contribute to obesity. However, you can make ice cream with virgin coconut oil as the main fat with healthy fatty acids. Thus you will have a healthier diet and a delicious dessert at the same time. Read full recipe of Berry Delicious Coconut Oil Ice Cream.

4. Chewy No-Bake Granola Bars with Coconut Oil
If you are wondering how to make a healthy, nutritious, chewy, delicious and easy to make Chewy No-Bake Granola Bars then you no longer have to worry about it because with virgin coconut oil, it gives them a great texture without the benefit of baking it. Read full recipe of Chewy No-Bake Granola Bars with Coconut Oil.

5. Chicken Adobo
Chicken Adobo is one of the mostly recognized Filipino foods. It is the simplest yet delicious food you can get to taste that’s why this has been one of the most favorite dishes of every Filipino. This dish is uniquely prepared by stewing chicken in vinegar and soy sauce but to make it healthier, you can add virgin coconut oil to your ingredients. Read full recipe of Chicken Adobo.

6. Chocolate Almond Bark
Chocolate lovers and sweet tooth alike will surely enjoy eating this chocolate almond bark without any fear of the bad sugar and cholesterol that they might get from it. It is a great way to add up virgin coconut oil in to your recipe or ingredients to have a healthier diet. Read recipe of Chocolate Almond Bark.

7. Coconut Lime Tuna Steaks
This will surely be the tastiest tuna you’ll ever try because aside from its delicious flavour it is also good for the health since it has a virgin coconut oil ingredient. Read full recipe of Coconut Lime Tuna Steak.

8. Coconut Oil Coffee
Most of the people surely love to drink coffee since it helps them stay focus and stay alert but it also contains cafestol and kahweol which appear to raise LDL cholesterol level. However, if you mix virgin coconut oil in your coffee or tea it will help you make sure that you consume enough healthy fats. Read Coconut Oil Coffee recipe.

9. Coconut Oil Mayonnaise
If you’re looking for the right kind of mayonnaise that does not have genetically modified canola oil or even potentially problematic grapeseed oil then why not use virgin coconut oil? Read full recipe of Coconut Oil Mayonnaise.

10. Coconut Oil Cake Recipe with Coconut Topping
This has been a well-loved American favorite since 1920s. This is richer and healthier than sheet cake since it uses virgin coconut oil rather than solid fats like butter. Adding raw virgin coconut oil to your recipe is actually beneficial to your heart, thyroid and metabolism. Read full recipe of Coconut Oil Cake Recipe with Coconut Oil.

11. Coconut Oil Roasted Sweet Potatoes
To add a natural caramelized flavor of roasted sweet-potatoes and delicate essence, you may add virgin coconut oil to your recipe. Its brown sugar and nutmeg sweeten the dish and dash of black pepper makes it for adults. Virgin coconut oil makes it, not only good for the mouth, but also good for the health! Read full recipe of Coconut Oil Roasted Sweet Potatoes.

12. Custard Apple & Coconut Crumble
This is a perfect dessert the whole family will surely love. Great for dinners, entertaining and dinner parties as well. It also have coconut ingredients like raw organic virgin coconut oil, organic desiccated coconut oil and dark coconut sugar. Read recipe of Custard Apple & Coconut Crumble.

13. Garlic Shrimp and Spinach Sautéed in Coconut Oil
Using raw virgin coconut oil instead of butter to your recipe is better because this is often recommended as a healthier oil. This may also help treat Alzheimer’s disease and other diseases. Read full recipe of Garlic Shrimp and Spinach Sautéed in Coconut Oil.

14. Herb Roasted Pastured Thanksgiving Turkey
This is simple and easy to make, the recipe was developed using organic pastured free-range turkeys which are raised by family farmers and have access to outdoors unlike commercially produced turkeys which are raised indoors. Read full recipe of Herb Roasted Pastured Thanksgiving Turkey.

15. Homemade Egg Rolls
Egg rolls are easy and very delicious . You can also customize it by adding your favorite meat or by making it vegetable only. For this type of dish, coconut oil is excellent for frying because it can withstand the higher heat and is healthier than any other oils. Read full recipe of Homemade Egg Rolls.

16. Mom’s Best Fried Chicken Recipe
Everyone loves to eat fried chicken yet it’s still almost impossible for them to enjoy a bucket of fried chicken because of health concerns like trans fats, the omega-3 to omega-6 imbalance and all the dilemma brought by chicken. However, if you really want to enjoy this classic dish without any guilt after eating it then here’s a healthy fried chicken recipe that is perfect for you. Read full recipe of Mom’s Best Fried Chicken.

17. Quick No-bake Chocolate Coconut Oil Pudding-Fudge
If you’re craving for chocolate and looking for something that is quick and easy to make, then this recipe is perfect for you. This is called quick coconut pudding/fudge and it can be made in under five minutes only. Aside from its delicious texture, it also contains virgin coconut oil which is good for the health. Read recipe of Quick No-bake Chocolate Coconut Oil Pudding Fudge.

18. Savory Hamburgers with Coconut Oil
We sure do love Hamburgers but patty burgers contain a lot of unhealthy fats in it. However, in order to enjoy eating and have a healthy diet, adding up virgin coconut oil to your recipe will surely give you the tastiest, savory and healthy hamburger. Read full recipe of Savory Hamburgers with Coconut Oil.

19. Strawberry and Blueberry Coconut Oil Smoothie
For a healthy kick, try to add on a little coconut in your smoothie. Virgin coconut oil isn’t like any other oils, it has a light taste with a hint of coconut which is also good for the health. The health benefits when you add a spoonful of natural virgin coconut oil are worth a little experimentation. So, if you want to have a healthy diet why not try this Strawberry and Blueberry Coconut Oil Smoothie Recipe? Read Strawberry and Blueberry Coconut Oil Smoothie recipe.

20. Sweet ‘N Spicy Pork Tenderloin
The succulent and tender sweet and spicy pork tenderloin has a Barbecue flair which is beyond fantastic. The recipe needs organically grown raw virgin coconut oil to give you a delicious healthy and energetic food at the table. Read full recipe of Sweet ‘N Spicy Pork Tenderloin.

21. Puffed Rice and Coconut Crunchies
Coating your crunchies with a little melted virgin coconut oil before baking it helps them turn into golden brown color. Read full recipe of Puffed Rice and Coconut Crunchies.

22. Spiced Popcorn with Pecans and Raisins
If you like to pop the popcorn in virgin coconut oil for an extra-nutty note, well this is a perfect healthy diet recipe for you. This is indeed addictive, salty, sweet and crunchy at the same time. Read recipe of Spiced Popcorn with Pecans and Raisins.

23. Toasted Coconut Waffles
In this recipe, the virgin coconut oil adds a rich sweetness to this waffle batter shredded coconut and a quick toast deliver which will surely fit to your healthy diet plan. Read recipe of Toasted Coconut Waffles.

24. Cinnamon Swirl Vanilla Ice Cream Bars
In order to prevent your ice cream bars from melting while you are cutting and dipping it, choose a vanilla ice cream that freezes solid. This recipe also contains virgin coconut oil which has a lot of health benefits perfect for your healthy and guilt-free diet. Read recipe of Cinnamon Swirl Vanilla Ice Cream Bars.

25. Coconut Southern Comfort Layer Cake
For a beautiful and delicious coconut cake kitchen creation, bake the Coconut Southern Comfort Layer Cake. Coconut makes an appearance in three different ways in this classic coconut layer. Read recipe of Coconut Southern Comfort Layer Cake.

There you have it! Those are just some of the recipes with virgin coconut oil that might help you have a healthy and delicious diet. If you also know any other wonderful recipes that you think we have missed, feel free to share them in the comments below.

To enjoy the full health and nutritional benefits of virgin coconut oil, make sure to use organically grown raw virgin coconut oil, which is produced using the cold press process. This process ensures that heat is minimized and the natural vitamins, antioxidants and antimicrobial properties of virgin coconut oil are retained.

About Koko Oil
At Koko Oil, we produce premium raw virgin coconut oil from organically grown coconuts in the Philippines using the cold press centrifuged method. This method ensures that the oil is not altered but remains in its natural form. Our oil is unrefined, unbleached, non-deodorized, non-hydrogenated, free-from any GMO ingredients and chemicals. We are a bulk manufacturer and exporter of premium raw virgin coconut oil. For your import and bulk order inquiries, feel free to reach us using our contact page.

Disclaimer:
This article is for general information only. The list of recipes above are made by their respective authors. We have only summarized them to show how virgin coconut oil can do wonders when mixed with other foods or dishes. Though virgin coconut oil is known to have hundreds of health benefits with no significant side effects, we still recommend to consult with your physician, dietitian or health professional before consuming virgin coconut oil in a regular basis.


Induction Cookbook ($18.99) *SALE: $9.99*

I need Induction menus! Induction recipes, please!
From the very start, this was a big request in e-mails. Boredom is a recipe for failure with any way of eating, so I knew I had to get creative in order to thrive on this program.

What kinds of recipes are in this cookbook?
The cookbook is divided into two categories: Appetizers & Entrées, and consist of fish, chicken, pork, veal, and turkey recipes. There are no sugar alcohols used in this cookbook, and all ingredients are very easily found in any ordinary supermarket. Interested in all the recipe names? See below .

Is every single recipe in the cookbook Induction-friendly?
With the exception of about 4 recipes out of 150, Sheila's Super-Simple Low-Carb Meals is Induction-friendly in its entirety. Those not 100% Induction-friendly were recipes I loved so much and wanted to share so badly that I just couldn't leave them out. These specific recipes are denoted (*) in the list below.

Are carb counts included in this cookbook?
But of course! Also note that there are no sugar alcohols in the ingredients of this cookbook. Since Atkins followers are instructed not to mind calories or fat in Dr. Atkins' New Diet Revolution, only carbohydrate content is cited for each recipe.

Okay, so your dessert cookbook had only 6 "fancy" ingredients for all 150 recipes. What about this one?
The one and only "fancy" ingredient you will need for the entire cookbook is sugar-free flavored syrup - brand and flavor(s) of your choice. All other ingredients can be found in any ordinary supermarket.

Full list of Entrée and Appetizer names from the cookbook:

Elizabeth's Legal Regal Cinnamon Treats

Elizabeth's Fly Cucumber Dip

Spinach Pinwheel Case-Croute

Guests-Are-Coming Scallion Crab Dip

Creamy Crockpot Spinach Dip

Wild Child Mushroom Saute

Grandmother's Wilted Lettuce

Bleu Cheese Salad Dressing

Casual & Creamy Raw Veggie Dip

High-Class Caesar Dressing

Sister's Dyno-mite Cheddar Spread

Simple Cheese Olive-Balls Snack

Jazzy Cheese & Sausage Broil

Tamara's Spanish Double-Cuke Dip

Mama Mia Italian Pepperoni Pizza Salad

Chicken & Cheese Casserole

Hard-Core Protein Pancakes

Chicken Breasts With Asparagus Mousse

Mustard Barbequed Chicken

Chicken Breasts in Sour Cream

Sheila's Famously Sweet Meatballs

Sheila's Delicious Low-Carb Pancakes

Crispy Fried Chicken Nuggets

Sheila's Lusciously Simple Stir-Fry

Halibut With Puffed Topping

Jazzed Chicken Breasts Luscious

Sheila's Low-Carb Gumbo - Texas Style!

Shelly's Succulent Spinach & Artichoke Casserole

Ridiculously Easy Barbeque Pork Chops

Sheila's Undeniably Festive Chicken

Thank-Goodness Beef Stroganoff

Elizabeth's Grilled Poulet Citron

Mamacita's Buffalo Chicken Wings

Sassy's Majestic Broccoli With Onion, Bacon, & Tomato

Aunt Ee-Shee's Buffalo Shrimp

Hats-Off-to-the-Cook Shrimp Supper

Chicken-in-a-Crock BBQ Facil

President 41 Broccoli Chicken

Mahhvelous Shake-Bake Chicken

Carlos' Bacon-Fried Chicken Delight

Overnight Red Wine Chuck Roast

In-a-Hurry Broth Egg Scramble

Quick Pork Chop Layered Casserole

Chris' Fantastic Asparagus Ham

Chicken Fried Steak, Grandma's Style

Mom's Swiss Artichoke Chicken

Chicken Parmesan Italiano

Chicken Pepperoni Italiano

Sunkist Orange-Onion Chicken

A Chicken Cordon Bleu Beauty

Jordan's Simple Roast Beef

Sheila's Sweet Pork Tenderloin

Cheesy, Tomatoey Flounder Fantastico!

Seattle Grilled Tuna Steak


Kid-approved healthy snack – Fig & Almond Crunchies

The recipe for these fig and almond crunchies came to me while I was standing in the kitchen squeezing a dried Turkish Fig—one of the new products we offer this month!—in between my fingers. They’re SO squishy! Squeezing (and eating) these is a great stress reliever, by the way (just saying).

It’s so important to have energy-dense and easy-to-whip-together snacks like these ready in the fridge or freezer for when it looks like your little ones need a little boost. My boys usually ‘deflate‘ around 15h00, and these fig and almond crunchies are just the thing to prep them up.

Fig & Almond Crunchies

Makes around 12 little hand-sized bites

Ingredients

1 cup dried Turkish Figs, chopped
1/4 water
1/2 tsp vanilla extract
pinch of salt
1 tbsp butter or coconut oil
1 tbsp nut butter (I use peanut butter)
1/4 cup coconut flour (you could use almond flour)
1/2 cup almonds, chopped
1/2 cup puffed rice

Method

Add the chopped dried figs and water to a small pot. Bring the water to a boil, cover with a lid and turn the heat down to it’s lowest setting. Let the figs steam for 10 minutes. Take care not to burn the figs they tend to catch more easily than dates due to their softer skin. Add the softened figs, vanilla extract, salt, nut butter, butter and coconut flour to a food processor. Process until a smooth paste forms. Remove the blade and mix in the chopped almonds and puffed rice. Mix together and roll into little balls. Alternatively, scoop into a lined baking tray and place in the fridge for a few hours before cutting into bite-sized chunks.

Making healthy treats with your kids is a wonderful way to help them understand where their food comes from. Always encourage them to get creative by experimenting with different ingredient combinations. Use different flours, nuts or even dried fruit and compare the taste and texture. The kitchen is certainly one of our favourite ‘playgrounds’.


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