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Comment: My daughter (age 6) and I are both gluten free (all of the time) and paleo (most of the time) due to celiac and severe eczema, and I would love to surprise her with a delicious treat that’s healthy! Often times, her brothers get to enjoy treats that she is not able to eat, and she always has such a good attitude about it!
No doubt, coconut is crazy popular right now. Whether it is being used for oil pulling, or cooking, coconut is so versatile and is hands-down awesome.
What’s so great about coconut? Coconut is not technically a nut, but it is considered a fruit from a coconut palm. Therefore, it’s much last allergenic than nuts. Also, it’s much lower in phytic acid (excessive amounts can cause gas, gut permeability, and leaky gut), contains unique strands of healthy fats, and is piled full of vitamins and minerals.
Recently, Nikki’s Coconut Butter gave me some of their coconut butter varieties to try, and I am excited to share some recipes and a giveaway here on The Snap Mom!
They are all paleo, gmo-free, soy-free and dairy-free. Even better, this brand is low sugar too. Only a touch of organic honey or maple syrup is used in each jar to maintain the natural sweetness of the coconut.
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Everybody knows about shredded coconut and coconut flour used in baking, and yummy coconut water filled with electrolytes, but did you know there were other ways you can eat coconut?
Here are 3 coconut products you should have in your pantry RIGHT NOW (sense of urgency purposeful!)
Coconut milk is super delicious and a super alternative to dairy and almond milk. Use this to switch up the nutrient profile in your milk (you can mix with other milks or drink straight). You can use the milk or cream to make heavenly smoothies, whipped cream, dressings, sauces, or even ice cream! OR you could just buy coconut milk ice cream (my personal favorite). More and more varieties are becoming available at your neighborhood grocery store.
Say what? Once the coconut tree is tapped it produces a highly nutrient-rich “sap” that excludes from the coconut blossoms. This sap is low on the glycemic index and contains 17 amino acids (building blocks of protein), minerals, and vitamins. In comparison to soy, this product contains 2-14 times more amino acids. Wowsers! This is a great allergen-free alternative to soy, especially for those following a paleo or whole 30 diet. It is great for salad dressings, marinades, sautés, and with sushi.
Yes, you read correctly. As if butter wasn’t already heavenly in most foods, just picture coconut butter. It’s a delicious, thick, creamy spread that goes great in coffee, smoothies, and in a whole bunch of other recipes. It is not as creamy as peanut butter, and the texture varies from jar to jar based on temperature. To maintain its consistency, jars should be stored at room temperature.
Not sure how to use coconut butter? Here are some quick and easy recipes to get you started! Including one especially for you lactating mamas!
RECIPE #1: Dairy Free Pumpkin Fudge
- 1/2 cup Nikki’s pumpkin spiced donut coconut butter
- 1/2 cup Nikki’s vanilla cake batter coconut butter
- 3/4 cup organic pumpkin puree
- 2 tbsp organic honey
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 tsp ginger
- 1/2 tsp allspice
Warm the coconut butter in a medium size saucepan over low heat until thin and melted. Turn off heat, and add the remaining ingredients. Mix well. Pour into an 8 x 8 baking dish. Refrigerate for 2 to 3 hours or until fudge is set. Cut into squares and serve. Enjoy!
RECIPE #2: Coconut Butter No Bake Lactation Bites (no added sugar!)
- 1/2 cup oats
- 1/2 cup Nikki’s dark chocolate fudge coconut butter (thoroughly melted)
- 1/2 cup almond meal/flour
- 1 Tbsp Brewer’s yeast
- 1/3 cup flaxseed meal
Mix all ingredients in a bowl, and then roll into balls. Eat immediately or refrigerate for a chewy snack later!
RECIPE #3: Almond Chocolate Fudge Coconut Butter Oatmeal
- 3/4 to 1 cup water (depending on how thick you like oatmeal)
- 1/2 cup gluten free rolled oats
- 1/4 cup almond butter
- 1/2 cup Nikki’s dark chocolate fudge coconut butter
- 2 Tbsp organic honey
Combine and cook till soft.
About the author
Lindsay Tuttle is a 28-year-old God-loving mama, wife, nurse, and blogger. Currently in her last 6 months of my graduate studies to become a Family Nurse Practitioner, which she plans to use to practice integrative and functional medicine with a focus on nutritional healing and autoimmune disease. Visit her blog at thefoodcure and subscribe to receive weekly healthy recipes, remedies and to just share in this crazy thing called “life.”