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Old 04-22-2005, 08:07 AM   #61
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Heather..

I was going to try this today..is the key to gently melt them together so the butter
doesn't get "funny" when re-refrigerated??
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Old 04-22-2005, 11:11 AM   #62
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Okay...I've been tweaking my SpongeBob's flax "bread" recipe. I think I have a winner. I swear this tastes a lot like brownies to me! (Keep in mind it's almost five years since I had a real brownie so...)

My current recipe:

1 cup ground flaxmeal (you can't even tell it's in there!)
1 cup Carbquik
1 tsp Baking soda
1 tsp Baking powder
1 cup or so sweetener or sweetener mix of choice (to equal about 1 c. of sugar - I use 1/4 c. erythritol, 1/4 c. xylitol, 1 packet Sweet One, .5 tsp Liquid Splenda (FiberFit strength) and 1 tsp PolyD and I have NO idea what this actually means in real sugar equivalence - sorry!!)
1 c. ground walnuts
8 TBSP melted VCNO (I mix this into the dry ingredients AFTER I have thoroughly mixed them all together)

5 eggs
8 TBSP davincis' (have been using chocolate flavor)
1 generous tsp vanilla extract
(beat these wet ingredients till well blended)

Add the wet to the dry and then add 3/4 cup chocolate bits (I make my own with unsweetened Hersheys and powedered sweetener) OPTIONAL BUT DELICIOUS

Bake at 350 for about 1 hour in greased loaf pan (or until knife comes out clean). I also dust the pan with Carbquik and that helps it come out. Loosen around the edges with a knife and remove from pan while still warm. Cool before cutting.

Each slice (16 slices per loaf) has 1/2 TBSP of VCNO. I keep it in the fridge as I like it chilled. I also zap it with a little whipped cream (Splenda sweetened from my cream whipper) and ...well, it's really good...
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Last edited by HeatherFeather; 04-22-2005 at 11:12 AM..
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Old 04-22-2005, 11:14 AM   #63
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Quote:
Originally Posted by CarolynF
Heather..

I was going to try this today..is the key to gently melt them together so the butter
doesn't get "funny" when re-refrigerated??
Yes, only...whenever I use it it melts anyway and the funnyness doesn't seem to matter...
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Old 04-22-2005, 01:57 PM   #64
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Coconut Milk Quiche

1 cup of coconut milk
5 eggs
4 ounces of shredded Swiss cheese
chives or geen onions
salt and pepper to taste

Other ingredients you may add:
1 10 ounce pack of frozen spinach, cooked and drained well
or chopped broccoli, cooked and drained
some bacon or ham
a can of drained crabmeat or shrimp
sliced mushrooms, cooked in some coconut oil
Just let your imagination run wild..

Mix the coconut milk, eggs, onions or chives in a bowl. Then add the other ingredients (except the cheese) and mix well. In a 9 inch pie plate (I sprayed mine with Pam), place the shredded or thinly sliced Swiss cheese. Pour the egg/milk mixture over the cheese. Bake at 400 for about 30 minutes...

1/3 of this recipe will give you your coconut oil allotment for the day.. It was very good..The onions/chives do take away the sweetish taste of the coconut milk.
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Old 04-22-2005, 02:48 PM   #65
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HeatherFeather...is there not any cocoal powder in your brownie version of the flax bread? Thanks...

Carolyn...I enjoy quiche..that recipe is one to try for sure...you are very creative! BTW, do you have a calorie count for the recipe...just the base of the recipe w/the cheese? Just curious.



I made a chicken curry/lite coconut milk concoction earlier this week and it was really tasty! I just browned some thinly sliced chicken strips and then mixed together some lite coconut milk, curry powder, little bit of garlic powder and a touch of sweetner...simmered the chicken in that until done and threw in some frozen peas the last five minutes and presto...you may need to add salt depending on your taste buds.


Does anyone know why there is a different between coconut milk and coconut milk lite in the carbs? I don't know a lot about coconut products and was reviewing the cans when I bought them and the lite coconut milk has a lot less carbs and "sugar carbs" than the regular coconut milk...maybe they add sugar?
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Last edited by rowdy1; 04-22-2005 at 02:51 PM..
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Old 04-22-2005, 03:02 PM   #66
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Hi..

I ballparked the calorie count at around 1200 for the whole thing..so 1/4 of it would be
a meal for sure..

I haven't seen the coconut lite..But the oil is the issue..You want a brand with lots of
fat..LOL..My brand has 90 calories per serving..80 of those are from fat..and there are
2 carbs in the 1/3 cup serving..one is from sugar, as coconut is naturally sweet..There are no added sugars..

Your recipe sounds great...
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Old 04-22-2005, 03:27 PM   #67
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HeatherFeather - you can't just tease us with the mention of homemade chocolate bits and not cough up the recipe, that would just be cruel.
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Old 04-22-2005, 04:27 PM   #68
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[QUOTE=rowdy1]HeatherFeather...is there not any cocoal powder in your brownie version of the flax bread? Thanks...


YES! Sorry....there is about 4 TBSP of cocoa powder in it! DUhh!!! I knew I was forgetting something!!
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Old 04-22-2005, 04:31 PM   #69
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Quote:
Originally Posted by woodswoman
HeatherFeather - you can't just tease us with the mention of homemade chocolate bits and not cough up the recipe, that would just be cruel.

It's just unsweetened baking chocolate (Hershey's) mixed with my sweetener powder (erythritol/xylitol mix and ground into powder). Sure it's a bit grainy but chopped into bits and cooked it's a pretty good sub and cheaper than the mini-carb ones.
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Old 04-22-2005, 05:23 PM   #70
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Thanks, Heather. I just can't bring myself to pay for those chips.
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Old 04-22-2005, 08:16 PM   #71
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bump
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Old 04-22-2005, 08:24 PM   #72
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I used CO in roasted cauliflower tonight. It was really good! I have the expeller pressed, so no coconut flavor. Also used it in zucchini bread.
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Old 04-23-2005, 05:52 AM   #73
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Impossibly Easy Coconut Milk Pie

8 servings....one serving equals 1 Tbs. of oil and approx. 200 calories

3/4 cup shredded unsweetened coconut (optional)
3/4 cup Splenda/or sweetener
1/2 cup Carbquik
3 Tbs. coconut oil
one can of coconut milk
1 1/2 tsp. vanilla
4 eggs

Heat oven to 350. Spray 9 inch pie plate.

Stir all ingredients in a bowl until mixed well. Pour into pie pan.

Bake 50-55 minutes or until knife inserted in the center comes out clean.
Cool 5 minutes.

You can serve this warm or refrigerate it right away.

I had a piece for breakfast..It was very good..


Another one for those of you who want to drink your coconut..

Sweetened Coconut Milk

1 can coconut milk
7 ounces of water (half can)
2 Tbs. sweetener
pinch of salt

Empty one can in a quart pitcher and stir in other ingredients. Chill and serve..If you don't like it that thick, add more water. This would be good over LC cereal..

This would equal 4 servings of the oil..
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Old 04-23-2005, 05:53 AM   #74
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I'm Confused! Bark recipe question

Are ya'll adding peanut butter to the bark recipe? If so, how much? I'm seeing references to that but peanut butter is not included in the actual recipe.

Help, I'm so Confused . . .

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Old 04-23-2005, 06:45 AM   #75
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Ok Carolyn, you are going to be the coconut death of me,
The pie is going to be made today, my DH doesn't do LC but he loves coconut, so I try to make desserts that he will eat the majority of, otherwise I eat way too much of them. Thanks so much for sharing your efforts with us.
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Old 04-23-2005, 06:45 AM   #76
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Joy, you can add some PB, just stir in some to taste and adjust the carb count.
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Old 04-23-2005, 06:49 AM   #77
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Thanks!

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Old 04-23-2005, 07:23 AM   #78
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Joy,
I use 3 Tab. peanut butter to 1/2 cup Coconut oil, with 2 Tab cocoa, and one square of unsweetened chocolate. For sweetener I use 2 packets Stevia Plus, 1/2 packet Sweet One, and 24 drops TrishZ's liquid splenda. This make 16 mini cups, each having 1/2 Tab. coconut oil.
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Old 04-23-2005, 08:30 AM   #79
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Alot of the recipes I am seeing here use Liquid Stevia rather than Splenda, is there a reason behind that?
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Old 04-23-2005, 11:28 AM   #80
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Each to his own on the sweetener..Stevia is a more natural sweetener..but some find it hard to get it "just right"..
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Old 04-23-2005, 03:50 PM   #81
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One of my favorite things to do with CO these days:

Cut one LC tortilla into cracker sized peices. Fry in CO. If I use VCNO I then sprinkle with sweetener (for me that's erythritol and xylitol mix) and cinnamon. If I used expeller pressed I eat with sour cream and salsa or pepperjack cheese or make nachos or any other savory dip... These taste just like delicious crackers.
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Old 04-24-2005, 07:38 AM   #82
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Great idea..Heather..Sounds wonderful...
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Old 04-24-2005, 10:32 AM   #83
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CarolynF, I just made your Impossible Coconut Milk Pie and it looks absolutely beautiful! Can't wait to taste it. . . .
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Old 04-24-2005, 03:36 PM   #84
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So glad you liked...it IS really good..

I'm going to try a pumpkin pie recipe subbing coconut milk for the cream..It's a no cook one..Let you know..

Today I made Susan's Coconut Oil Cookies..and added flax, pumpkin pie spice, a touch
of black strap molasses, and some cinnamon..I made 24 so that would equal about a Tbs..as I used 12 Tbs. for the whole recipe..
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Old 04-24-2005, 04:09 PM   #85
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Quote:
Originally Posted by CarolynF
So glad you liked...it IS really good..

I'm going to try a pumpkin pie recipe subbing coconut milk for the cream..It's a no cook one..Let you know..

Today I made Susan's Coconut Oil Cookies..and added flax, pumpkin pie spice, a touch
of black strap molasses, and some cinnamon..I made 24 so that would equal about a Tbs..as I used 12 Tbs. for the whole recipe..

Hey Carolyn...I want to try these but I don't have any protein powder. Can I sub-in Carbquik?
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Old 04-24-2005, 05:37 PM   #86
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Here's a recipe for Sweetened Cinnamon Pecans.

Melt 1 T CO in frying pan
Add 1 1/2 cups pecans
SPrinkle with 2 packets of Splenda
Sprinkle with cinnamon (more or less to taste)

Continue to stir and fry them over medium heat for about 5 minutes until hot and browned, but not burned. Let cool on parchment or foil. Place in an air tight container.

Enjoy!
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Old 04-24-2005, 08:29 PM   #87
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Coconut Oil Thousand Island Dressing

1 cup coconut oil (expeller pressed unless you like 1000 TROPICAL islands hee hee)
2 egg yolks
1 whole egg
1 Tbsp lemon juice
pepper if desired
3 or 4 Tbsp SF ketchup
white vinegar until desired thinness is reached
SF sweet pickle relish to taste (I use about 1/2 cup)

Put the eggs and lemon juice in a blender or Food Processor (I prefer the latter) and blend. Slowly (VERY slowly) drizzle the melted CO in until it turns into mayo. Add the ketchup and white vinegar and pepper and blend well. Turn off the blender or processor and hand stir in the relish.

Sugar Free Relish is easy to make. I usually make a large gallon size jar at one time. I dump a gallon sized jar of regular sweet relish into a large (VERY LARGE) bowl and completely cover in water (so there's about 2 times as much water as relish) and soak for several minutes. Pour off most of the water and repeat. Do this five or six times. Finally let the water sit for several hours to soak out all traces of sugar and drain very well (I usually place drained relish in a clean cloth and squeeze out all liquid). Put the now very tasteless pulp back in the jar. Add about 1/2 cup (this amount really depends on how sweet you like it) of erythritol or Xylitol or your sweetener of choice (I use a 4 sweetener mix) and several cups of white vinegar and about 1 Tbsp whole mustard seed and 2 tsp celery seed and 1 tsp of Tarragon. Stir together and let it sit overnight. The next day stir again and taste. It may need to be adjusted to taste at this point. More sweet, more vinegar, more spices...It's an inexact thing because of personal taste.

THEN... what a delicious way to enjoy your coconut oil!!
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Old 04-25-2005, 04:58 AM   #88
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I made coconut mayo this weekend and it tasted really good.. I was pleased with the results.
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Old 04-25-2005, 07:43 AM   #89
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I make a VCO bark using a few tablespoons of melted mini carb chocolate chips, a few tablespoons of melted VCO, some chopped pecans, a good squirt of Fiberfit and some unsweetened coconut. I just eyeball the amounts - I've never been one to measure ingredients. Mix well, spread on foil covered plate and refrigerate till hardened. Break apart and keep in ziploc bag in freezer. I don't make it often due to portion control issues - it's too good! It really satisfies the TOM cravings for me!
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Old 04-25-2005, 12:07 PM   #90
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Just a note on an easy way to make the bark... pour your mixture into the bottom of a silicone loaf or cake pan, and pop in the fridge or freezer to harden. The bark pops right off, and you're not wasting wax paper, foil or parchment.

yeah... so I'm a bit of a tree hugger... LOL
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