Coconut

Almond-Chocolate-Coconut Bark

Hey y’all!

So sorry for the delay! I’ve been having some blog issues but fear not,  I’ve got an amazing recipe to make up for it!

Today I have a recipe for Almond-Chocolate-Coconut Bark. It is absolutely amazing. This recipe requires literally 4 ingredients and takes all of 30 minutes max.  I know I have discovered my sweet tooth throughout this journey and leading a gluten-free lifestyle so sometimes it’s nice to just be able to eat something that doesn’t taste healthy, you know?

With that being said:

 

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INGREDIENTS:

– 1 cup Coconut Oil

– 2 bags of dark chocolate chips

– 2 handfuls of coconut (or more if you prefer more, it’s all up to you)

– 1/2 cup of slivered almonds

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PROCESS:

 

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– Melt the dark chocolate chips, you can use a double broiler or the microwave. I always microwave just for times sake. Be sure not to burn your chocolate

– Mix in melted coconut oil

– Add coconut and almonds- The amount is all up to you. I am not  a huge fan of almonds, not to mention allergic, so I tend to not add as much as I do coconut.

– Pour in pan lined with parchment paper

-Freeze for 15-20 minutes

– Break up into pieces and enjoy!

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I made this recipe for my best friend’s art show and it was a huge hit. The longer you freeze the mixture the better. The chocolate tends to melt a little quickly in your hands just because of the coconut oil but hopefully it wont last long enough to have a chance to melt.

I hope you guys enjoy the coconut bark!

With love,

Rae Ann

Coconut: Beautiful Inside and Out

It’s finally Wednesday!

Today, I want to talk to you about one of my favorite parts of my yeast-free diet: Coconut.

Coconut is the key ingredient in a variety of products, both for cooking and beauty, and it is a must when it comes to healthy living!

Coconut Nutrition

Coconut Overview:

Even though it is called a coconut, it is actually a fruit. Made up of three layers, one coconut can produce meat, water, juice, milk, or oil—basically every food group that makes up a healthy diet. For this reason, it’s no wonder that the coconut is a staple in over 1/3 of the entire world’s population.

Coconut Products:

Coconut is used to make thousands of baking and beauty products. It is sweet, hydrating, and incredibly good for you, no matter where it’s used. These are some of the products that come directly out of a coconut:

  • Coconut oil: unique from any other oil or fat because it protects against heart disease
  • Coconut meat: fresh or dried flakes are commonly used in cooking
  • Coconut milk: naturally lactose free, and can be substituted for milk in any recipe
  • Coconut flour: replaces regular flour as a lower calorie option
  • Coconut water: natural source of sugar, fiber, protein, antioxidants, vitamins, minerals, and electrolytes

Coconut Benefits:

Coconut is most commonly known for its medical uses. It is great for strengthening a person’s immune system, as well as upping a person’s metabolism. When applied to the skin, it is known to treat a variety of skin diseases like eczema or acne. It is also a great tool for strengthening and promoting hair growth.

When consumed, coconut is one of the healthiest items a body can digest. It contains a variety of vitamins and minerals, plus tons of fiber. Coconut oils promote weight loss, and coconut water is often used as a sports drink because of its high amounts of electrolytes.

In either case, I absolutely recommend adding Coconut into your health regimen! Check out this coconut crusted chicken recipe for a great and easy coconut filled meal!

Well, that’s all I have for you guys! Stay joyful!

What’s on your shopping list?

Hey y’all!

This is Rae Ann and today I am going to be telling y’all about some alternatives that you can use in your every day diet to help supplement those certain foods that you’ve developed an allergy to.

The whole focus of this blog is based off of almonds, coconut and dark chocolate; these are some of the staple items for people with gluten intolerances, paleo lifestyles and people just looking to trade junk for something healthy AND delicious.

Here’s a brief list of certain must haves for your pantry, here is an extended list for the paleo lifestyle:

  • Coconut Oil- this can be used for just about anything. You can use it as hair masks, skin moisturizer, sweetener for smoothies, butter alternative in baking and so much more! It’s amazing on popcorn and in chocolate chip cookies!
  • Agave Nectar- with the exception of Stevia, this is the best sugar/honey substitute I’ve found. It’s sweeter than sugar but is much healthier. It comes straight from a plant so it’s almost always all natural, typically organic and definitely vegan.
  • Coconut flour/Almond meal- some sort of flour substitute. These are both amazing alternatives. My favorite brand is Bob’s Red Mill. This brand is carried just about anywhere which is awesome and depending on what you buy, it is probably Gluten Free.
  • Dark Chocolate- Just because you’re eating better doesn’t mean you have to give up the sweets! There are tons of recipes that can work with complicated diets and using dark chocolate makes the recipe significantly better for you. Enjoy life is the best kind of chocolate if you’ve got a finicky stomach.
  • Almonds- Though I personally cannot eat almonds, they are very good for you! A great source of protein almonds are an awesome snack and filler for when you don’t have time to stop and eat. HEB has a great “healthy living” department that offers all sorts of different types of almonds. Almond Butter is also really great. Most grocery stores offer it freshly ground.

It’s so important to stock your pantry with these alternatives to make transitioning to this lifestyle easier. I was blessed with blogs to help break down what I could and couldn’t eat so I hope this list makes your first trip to the grocery store a breeze!

7 Layer Bars

Right out of my favorite cookbook Against All Grain, these 7 layer bars are a hit!

All the labor has a satisfying payoff. Each layer requires separate preparation, but all parts come together to create one amazing treat!

PREP TIME: 60 mins  COOK TIME: 45 mins TOTAL TIME: 105 mins

Makes 1 dozen bars

Recipe:

Caramel Sauce:
1/2 cup honey
1-1/2 tablespoon palm shortening or ghee
1/2 cup coconut milk
1/2 teaspoon sea salt

Crust:
1∕3 cup plus 1 tablespoon coconut flour
1⁄4 cup almond flour
1⁄4 cup unsweetened applesauce
2 tablespoons coconut oil
1 tablespoon honey
1⁄2 teaspoon pure vanilla extract
1⁄2 teaspoon apple cider vinegar
1⁄4 teaspoon baking soda
1⁄4 teaspoon cinnamon
Pinch sea salt

Ganache:
3 ounces unsweetened chocolate
1 tablespoon coconut milk
3 tablespoons honey

Coconut Cream:
3 tablespoons coconut butter
6 tablespoons coconut milk
2 tablespoons honey

Toppings:
1⁄2 cup chopped walnuts
1⁄4 cup shredded, unsweetened coconut
1⁄4 cup dairy-free chocolate chips

Instructions:

  1. Make the caramel sauce. Bring the honey to a low boil in a deep saucepan over medium-high heat. Simmer on medium heat for 5 to 7 minutes, swirling the pan occasionally to ensure even browning and a dark amber color. Remove from heat and carefully whisk in the palm shortening, coconut milk, and salt. Return to heat and continue cooking for 15 minutes. Cool to room temperature. Do not under cook, carmel will be too runny.
  2. Make the crust. Preheat the oven to 350°F. Place the crust ingredients in a bowl and mix until a dough forms. Press the dough into an 8-by-8-inch ovenproof dish. Bake for 10 minutes. remove and cool on a wire rack for 15 minutes.
  3. Make the ganache. Melt the chocolate slowly over a double broiler or in a bowl set over a pot of simmering water. stir in the milk and honey. spread the chocolate mixture over the crust.
  4. Drizzle cooled caramel sauce over the chocolate layer. sprinkle chopped walnuts over the chocolate layer.
  5. Sprinkle chopped walnuts over the chocolate layer.
  6. Make the coconut cream. Place the coconut cream ingredients in a small bowl, whisk, and then drizzle over the walnuts.
  7. Sprinkle shredded coconut over the cream layer.
  8. Finish with a layer of chocolate chips.
  9. Place the bars in the oven and bake for 20 minutes. cool on a wire rack for 15 minutes, then refrigerate for 1 hour to set. cut into 12 even bars.