Peanut butter is one of those foods I have a love/hate relationship with. I think it’s the tastiest of all nut butters, but it has a few drawbacks.
Peanuts are very acidic, full of anti-nutrients and very high in unsaturated fats (PUFA). Eating a balanced diet of alkaline and acidic foods will help with the acidity of your body, but the anti-nutrients and PUFA content of peanut butter is hard to get past.
Coconut flour is a high fiber flour often used by those on gluten free or grain free diets.
If you’ve ever baked with coconut flour you’ll know that it can be quite tricky to use. Why? Because coconut flour is a very unique gluten-free flour. For example, when I bake muffins with wheat flour I use up to 3 cups of flour, but when I bake coconut flour muffins I only use 1/2 – 3/4 cup of flour.
Bubba loves sweet treats, especially his raw chocolate milk! We traveled over the holidays to visit my family who live out of state, and our little Bubba was spoiled quite a bit while we vacationed with this drink. He loves his raw milk and usually drinks it just plain, but I purchased an organic chocolate syrup for him so he could have chocolate milk. Needless to say he was addicted to the stuff and didn’t want to drink his milk without it.
Once we came home I decided to make my own homemade chocolate syrup for Bubba. My little man loves this stuff!
Our Coconut Cream Fudge recipe has always been a favorite with our fans so we thought it would be fun to do a video-tutorial (Coconut-Clips!) on how easy it is to make. Especially with the holidays right around the corner!
We hope you enjoy it!