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10-26-2014, 03:34 PM
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#1 |
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What kind of coconut do you purchase from them? We purchased some oil -- a bit back, and it tasted just like all the others.
The recipe- sounds good. My thing is-- I've made about 2 batches of "pumpkin" muffins, but feel 1/2 cup of pumpkin is just NOT enough. So why do most recipes only call for small amounts? Do you think if I added more pumpkin, that I would have to use less eggs? Any suggestions. |
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10-26-2014, 08:28 PM
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#2 | |
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I buy the certified organic extra virgin cold pressed coconut oil, and I buy my coconut in bulk and get the certified organic chips or shredded whichever has a sale on usually.
Do you not like the taste of the coconut oil or is there something else? As for changing the recipe I'm not sure what to tell you except experiment and see what works best for you. I don't think you will be able to get away with using less eggs if you are going to use coconut flour as the sole flour. Generally speaking with coconut flour you want the amount of flour and the liquid or wet item to be about the same in proportion so that things are moist but still light enough to rise. In this case, the pumpkin puree is the wet item and as you can see it is in the same proportion as the flour. You can try adding more but I am guessing it will make a too thin batter...but I am also a strong believer in adjusting recipes to suit one's personal tastes, so give it a try and let us know how they turn out.  You might even try adding a little pumpkin extract.I am not a fan of canned pumpkin, so I am going to buy a small pumpkin since they are in season and make the puree myself. I am thinking that will be more flavorful? What do you think? Quote:
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10-27-2014, 08:59 AM
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Oh I love the taste of coconut-- I just couldn't tell the difference between their oil to the one I purchase. I guess I'd have to compare prices--
Yes, I love fresh pumpkin-- actually bought 7 sugar pumpkins yesterday, going to roast them up and freeze it for later cookings. I figured you were going to say something along the word "experiment" -- .gif "Say What?")
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10-27-2014, 02:13 PM
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Oh okay, got it. I buy there because I want the (gold Label)certified organic expeller oil when I can afford it, or the (Green Label) cold pressed oil as a second choice when I can't. I buy a few other organics from them as well and always try to buy on a sale, so it's worth it to me.
Hey that roasted pumpkin will make a great puree for muffins! Quote:
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10-28-2014, 08:01 PM
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What is the difference between the 2 labels?
So curious. |
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10-28-2014, 08:33 PM
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#6 | |
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The gold label oil is expelled the old fashioned way with no machinery or processing. The green label is cold pressed with machinery but no further processing is done to it. This is according to their info on the website.
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11-01-2014, 11:41 PM
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#7 |
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Found this recipe here:
Crispy Cauliflower Buffalo Wings NOTES I served my bites with a quick combination of Greek yogurt, lemon, and chives, but feel free to serve yours with your favorite dip. INGREDIENTS 1 medium head cauliflower, chopped into bite-size pieces 1/2 cup garbanzo bean flour 1/2 cup water 1 teaspoon garlic powder 1/2 teaspoon salt 1 teaspoon melted butter or ghee 2/3 cup hot sauce DIRECTIONS Source: Calorie Count INFORMATION Category: Main Dishes Yield: 4 servings NUTRITION Calories per serving: 117 Preheat oven to 450ºF. In a medium-sized bowl, combine flour, water, garlic powder, and salt. Whisk together until smooth. 1 Toss cauliflower into garbanzo batter, making sure to coat each piece completely, then place battered cauliflower on a lightly greased, nonstick baking sheet. Bake for 15 minutes, tossing halfway through. 2 In the meantime, combine melted butter and hot sauce in a large bowl, regularly stirring. When cauliflower is done, remove it from the oven and gently toss it in the hot sauce mixture. Place cauliflower back on the baking sheet and cook for an additional 25 minutes until it becomes crispy. Allow cauliflower to cool for 15 |
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| Tags |
| carbs, healthy fats, high protein, low carbs, paleo |
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