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Carrot cake receives a healthy organic makeover in this recipe, using organic whole wheat flour, lots of spices, and a carrot glaze instead of a heavy icing.
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Chewy meringue-style cookies with crispy rice cereal and coconut folded in.
Ingredients: egg whites, sugar, crisp, coconut, vanilla
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This rich, sweet-and-salty Japanese braised pork is as comforting as it is easy to make. The recipe will also adapt well to a slow cooker, just do the searing and sauce-making on the stove, then pour it all into a slow cooker, and go do something fun while dinner cooks!
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This deliciously moist flourless cake made with almond meal and coconut is delightful when served with vanilla ice cream.
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This creamy smooth blueberry coconut ice cream made with lemon juice, ground flax seeds, and xanthan gum is an easy treat to make for vegans.
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Latik is usually made from the first squeezing of freshly grated mature coconut. It is used as a topping for many desserts. For a shortcut, use canned coconut milk.
Ingredients: coconut, water
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Get Sushi Rolls Recipe from Food Network
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A delicious, fast, and easy recipe for any week night dinner. The chicken comes out flavorful with a sweet and tangy glaze. Serve with rice and steamed snow peas for a complete meal.
cooking.nytimes.com
This is an adaptation of the instructions for making a starter outlined by Peter Reinhart in his “Artisan Breads Every Day.” It takes a little more or less than a week of mixing flour with liquid – Mr Reinhart starts with unsweetened pineapple juice (though you could also use orange juice or apple cider), then switches to water – to achieve a vigorous, living starter Once it is bubbling and fragrant, with a light yeasty-boozy scent, you can use it and feed it daily with a cup of flour and a half-cup of water
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This boiled chicken and veal stock with turnip, carrot, onion and celery can be used as a base for a variety of soups and sauces.
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This banana and peach smoothie is topped with coconut, almonds, and raisins creating a paleo-friendly smoothie bowl for a quick breakfast.
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Using coconut milk keeps this flan dairy-free, while adding dark spiced rum gives it Caribbean flair and offsets the rich, smooth caramel.