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Snack bites of shredded carrots, old-fashioned oats, cinnamon, dates, and nuts are rolled in coconut flakes and chilled for a great mid-day boost.
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Beans, coconut oil, and caramelized onions make a creamy, vegan-friendly dip for sliced veggies, pita chips, crackers, or crusty bread.
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This sweet potato breakfast casserole is brunch at its best: sage-seasoned eggs thickened with coconut milk, draped over onion and sausages.
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Sweetened coconut milk flavors sticky rice, which is then served with fresh mango in this deliciously refreshing take on the traditional Thai treat.
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Just in time for the holidays —gluten free Cinnamon Bun Muffins.
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One cup each of coconut, marshmallow, mandarin oranges, pineapple tidbits, and sour cream makes this recipe easy to execute and easy to remember, if you wish to share your secret.
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This tropical sunshine smoothie is loaded with banana, pineapple, and coconut water for a refreshing way to start the day.
cooking.nytimes.com
Seasoning pork chops with a paste of fresh ginger, chile, cumin and tamarind gives the brawny meat a deeply spicy, sour flavor that gets more intense the longer it marinates Then the excess marinade is mixed into the drippings to make a heady sauce If you can’t find tamarind concentrate (also sometimes called tamarind extract), lime juice will supply the sour notes, though without the same fruity complexity.
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Gluten-free crepes made with rice flour, almond milk, and tapioca flour are just as good as traditional crepes. Fill with your favorite ingredients!
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A great twist on the classic Canadian Nanaimo bar, these no-bake cherry Nanaimo bars have a maraschino cherry-flavored middle layer.
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This fantastic tube cake uses a box of vanilla wafers instead of flour. The coconut and pecans make it especially toothsome!
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This cake uses crushed cookies instead of flour. It is a great cake for kids: they will love crushing all those cookies.