OMG totally going to use it for pie crusts! Thanks for the idea. I've been struggling to find new ways to use coconut oil too. For pie crusts I usually use almond flour mixed with butter. But I have a million trillion uses for butter, so I'm switching it up! AND to add coconut flakes?! Ah I'm going to be in taste-heaven! Going to make a little cheesecake tomorrow now! Can't wait.
omg... is there a way NOT to use coconut oil?!? LOL If the taste seems too strong to you, you need to investigate other brands. I use one made/distributed by Kevala which has almost no coconut aroma or flavor at all. I use so much of it I buy it in bulk directly from them.
I put it in my eggs every morning. I drizzle it over roasted anything. I use it in making "dry" rubs for meat. I use it on my poor dry skin, to remove makeup, as a conditioner for my flyaway hair, to condition my knives and wooden kitchen items... Even though there's only 2 of us here, we have no trouble going through our "vat" of coconut oil!
And both the recipes listed here sound delectable. Thanks for posting!
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1 T. coconut oil, melted 1 T. sunflower butter or peanut butter (may need to melt as well) - watch carb counts here 1 T. unsweetened cocoa powder about 10 drops Stevia sweetener, or other LC sweetener to taste but liquid works best
Mix all together until smooth and refrigerate as long as you can wait - tastes like a peanut butter cup and is still good even if not totally hardened.
Edited by: FITKRIS at: 6/24/2013 (13:52)
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Oh my goodness, the pie crust sounds wonderful, can't wait to try that! :) How many cups of coconut flakes does it take? The easiest way for me is to put a dollop in my coffee, but I am looking forward to trying a chocolate bark recipe I found using coconut oil, I may add almonds too..... pinterest.com/pin/46232333644744113/
Make a low-carb pie crust with nothing but coconut flakes (unsweetened) and coconut oil (about 2 cups of coconut flakes, about 1/2 cup coconut oil, bake until slightly brown. Also, just eat by the spoonful, add 1 tbsp. to smoothies, make into low-carb candy by mixing with Xylitol and some unsweetened cocoa. Use it as a spread on low-carb crackers/muffins/breads etc. Add it to soups and stews to bring out their flavor. Add it to curry dishes (any Indian or Thai dishes). Add it to very lean cuts of meat like chicken breast to improve texture ad flavor. Birgit
Edited by: HOUNDLOVER1 at: 6/24/2013 (10:49)
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