Going gluten-free or vegan can pose as a challenge especially if you are used to eating certain foods that are all of a sudden in the list of foods to avoid/stop eating. Most people find this a difficult transition and feel that they can’t eat anything anymore. This is the farthest from the truth.
The key to going gluten-free or vegan and still enjoy cooking (and eating) recipes that have big ingredients that are not allowed in a gluten-free vegan diet is substitution! Simply use plant-based substitutes for equally delicious results!
Coconut oil is a great, healthier and equally delicious butter and cooking oil substitute. It makes a great natural alternative to margarine or hydrogenated vegetable shortening in many recipes. Coconut oil has a very low melting point of slightly above room temperature but when chilled becomes a very firm solid similar to butter, making it a perfect base for no-bake desserts.
We have rounded up recipes that are gluten-free and vegan that use coconut oil that can help you get started:
When choosing a coconut oil for your diet, keep in mind that Skinny Coconut Oil is also the only oil that is allowed in a raw food diet because it is 100% raw. It is also the only highly alkaline coconut oil in the market.
We have listed recipes on the blog but have rounded up recipes that use coconut oil in specific diets. We hope you find them useful resources and encourage you to start or continue using coconut oil in your diet.
There is a diet called the Coconut Oil Diet. It’s a bit like the Atkins diet with the addition of 2-3 tbsp of coconut oil every day.