The benefits of coconut oil are innumerable. It is shelf stable, can be used in place of cooking oil, butter, shortening, plus has been used for centuries as a natural health and beauty agent. It is nutritious and has a long shelf life! Continue reading Benefits of Coconut Oil
Here's what I learned about baking with coconut flour: It's not a one-for-one substitution for flour. You can't just straight-up replace regular flour with coconut flour. A little coconut flour goes a long way. I used only 1/3 cup of coconut flour to make 10 cookies. Lots of hydration is needed. Coconut flour absorbs lots of moisture, so you'll need way more eggs or other forms of moisture than normal to hydrate coconut flour. Coconut flour doesn't spread. Once I scooped the cookie dough onto the baking sheet, I gently spread the mounds out into the thickness and size of … Continue reading Coconut Flour for Gluten-Free Baking
Your favorite pasta impersonator just got a whole lot easier to make. In about 15 minutes in the microwave, you can turn a rock-hard spaghetti squash into a bowl of tender "noodles," ready for some sauce. I'll even throw in a trick for making it easier to slice the squash in half. What are you waiting for? via How To Cook Spaghetti Squash in the Microwave — Cooking Lessons from The Kitchn | The Kitchn. Continue reading Cook Spaghetti Squash in the Microwave!