jeans. I feel so lucky--and not just because I can keep working with the sun right in my eyes!
"not quite white" chocolate for the holidays. That used quite a bit of coconut cream powder, which some people find undesirable for various reasons, including the 1% casinate (dairy derivative) in it. I wanted to make another version that didn't use that--and this resultant attempt uses quite a few "unusual" or not-right-there-in-the-supermarket ingredients. But it also features the embedded fig and goji pieces that I so enjoyed last time. If you omit those, it's sugar free and candida friendly. Given the recherche ingredient list, let me share this "easy to find" tip: this stuff--creamed coconut--is basically the same stuff as coconut butter! It's incredibly cheaply available in Europe, and you can even find it in Anchorage. Just make sure to get the organic kind: some of the conventional brands have sulphates or other preservatives added. This package is 7oz, which is just under a cup. I used a whole block for this recipe.
1 cup coconut butter, melted (or use one package of "creamed coconut")
1/2 cup cacao butter, melted
1 teaspoon vanilla powder
1 teaspoon white stevia powder
1/2 teaspoon salt
7/8 cup lucuma powder
1 tablespoon maca
3/4 cup inulin (oligosaccharide, feeds good bacteria, naturally sweet-tasting)
1/4 cup yacon powder
3 dried figs, chopped
1 tablespoon goji berries, chopped
Mix together the coconut and cacao butters. Stir in the stevia, vanilla and salt.
Gradually add in the rest of the dry ingredients--lucuma, maca, inulin and yacon powder, and stir gently until everything is fully incorporated and there are no powdery pockets! Once everything is smooth, add in the finely chopped figs and berries.
You can pour it onto a tray, or into bar molds.
Refrigerate to set.
What do you think? Do you think you'll make this, or is the list of unusual ingredients offputting? Lucuma is getting easier and easier to find, as are inulin and maca.
Recent Discovery--Flax Milk!
I'm probably not a pioneer with this, as Homer, Alaska, is often the last place on the planet to see new health foods, it seems, but I found this "Flax milk" at the store today, and had to try it out. I was puzzled and curious, because flax is not a creamy seed at all--you wouldn't get a "milk" if you blended flax seeds and water like you would with hemp seeds. It turns out that it's blended with flax oil, not seeds, and contains a fair amount of tapioca starch and gums as well (as do most store-bought nut milks--I'm ok with it).
Only 25 calories in a cup! Lots of calcium, and obviously lots of omega-3's, with fewer omega-6's than hemp milk.
I hope you enjoy the maca bark/white choc! Have you tried flax milk? Would you?