Coconut butter is one of my favorite coconut products. It has a rich coconut flavor that is dense and creamy. Over the years I’ve received several emails from readers asking me how I use up my coconut butter. Most people use coconut butter as a replacement for nut butter for toast or sandwiches. I love to use coconut butter to create delicious treats for my family.
What Is Coconut Butter
Coconut Butter is made from raw dried shredded coconut. When you puree the shredded coconut the coconut oil and coconut meat mix together and turn into a butter spread. You must use shredded coconut that has not been defatted. Pure dried shredded coconut will make perfect coconut butter. You can find my homemade coconut butter recipe here or watch my (cheesy) video tutorial here. You can also purchase coconut butter online or at your local health food store.
I cannot tell you how thrilled I was to have found strawberries at our local farmers market last week! They were the best tasting strawberries too! My one year old son, Auren at a whole pint on the way from the market. My 3-year-old daughter, Naomi has been asking me to make popsicle for weeks so we through a few ingredients together to make these strawberries and Cream Popsicle. Both of my kids love these!
Things have been quiet here at The Coconut Mama the last few weeks. I am currently pregnant with coconut #3 (Yay!!) and I’m *trying* to work on a little e-book (more on that later). My family also moved (again) last week. Some of you may remember that my old house did not have a dishwasher. I felt like I spent my whole day in the kitchen cooking and cleaning. Now I only spend half my day in the kitchen.
The recipe I’m sharing with you today was inspired by a brownie cheesecake recipe I found on pinterest. The orignal recipe used a boxed brownie mix and cheese cake filling. I decided to make bars rather than a cake and of course I was able to make it with real food ingredients.
The brownie layer is based on the Flourless Brownie recipe from the book, Indulge by Carol of Ditch The Wheat. These are my favorite brownies! They are rich and delicious! Mix them with cheesecake and you have yourself a winner!
What’s the difference between a cupcake and a muffin?
These muffins are a dessert, but who doesn’t love dessert for breakfast? Especially when it’s made with wholesome ingredients like sprouted flour (white einkorn/spelt flour work too), pasture raised chicken eggs, natural coconut sugar, coconut oil and coconut milk? These muffins are delicious! I usually make a double batch of these and freeze half of them to use for emergencies or when I just want some cake a muffin!
I made this bacon jam last week after being sick for several days. I hadn’t eaten much and needed something REALLY GOOD to enjoy. I ate this delicious bacon jam with homemade crackers and brie cheese. It was heavenly!
Today I’m sharing this recipe for BACON JAM over at Food Renegade!
A) I love all things coconut and this book is FILLED with coconut goodness!
B) I was give permission to share a recipe with my readers and I knew you would all love to have a sneak peek into this book.
C) All of Jenny’s recipes are kitchen tested and approved prior to being published. You don’t have to worry about these recipes flopping! If you’ve tried baking grain free/dairy free you know how wonderful it is to find good recipes that turn out every time!
I love eating gelatin goodies and I am particularly happy when I can get my picky eating three-year old to eat gelatin too! My daughter goes through stages where she doesn’t want to eat a lot of meat. Getting enough protein into her diet can be a challenge at times. Gelatin is a wonderful ingredient that this sneaky mama uses to ensure my kids consume a healthy amount of protein.
Have you ever had snickerdoodle scones? I had never heard of them until I saw a recipe on facebook from one of my favorite fitness bloggers, GoKaleo. I love scones and snickerdoodles, so I knew I would love this recipe.
I decided to use einkorn flour rather than wheat flour. I really enjoy the taste of einkorn over wheat and spelt. Einkorn is the oldest variety of wheat and is supposed to be easier to digest than regular wheat.
Today I’m excited to share a recipe from the ebook, Indulge and Heal by Lauren of Empowered Sustenance! Indulge and Heal is a recipe ebook suited for those on the GAPS, SCD and Paleo/Primal diets. All the recipes in this book are free of grains, dairy, nuts and refined sugar!
I think I finally perfected my Orange Julius recipe! I posted my original recipe a few years ago, which included whole oranges and Keifer. It had good flavor but wasn’t quite as good as the real stuff!
I love this recipe not only because it taste good, but because it is packed with nutrients. Fresh squeezed orange juice provides 100% daily value of vitamin C and is also rich in thiamine, potassium and folate. Raw milk and grass-fed cream provide calcium, healthy fats and vitamins A, K and E. Egg yolks are also rich in vitamins and minerals, particularly selenium (14% DV in 1 egg yolk).
I really love recipes that are both HEALTHY and TASTY! My kids do too!