Favorite Product – Coconut Stevia

Did you know you can be an adventurer without climbing Mt Everest by just going to the market?  It takes quite a bit of courage to try a new food but more often than not that new addition has more uses than what we initially bought it for.

Coconut Stevia

One day I was  doing my food shopping at Sprouts and there it is – just waiting for me – whispering in my ear about all the fun we could have together.  Okay maybe it wasn’t doing that – but I picked the product up – looked at the price ($12.50), set it back down again – picked it up again because this was Coconut Stevia.  I quickly placed it in the cart – you see if you do it quick it’s almost like you’re surprised at the checkout – “Oh how did that get in there?”  You can pick up from Amazon for $9.99 – Here

Now the good news is that you only use a few drops at a time allowing the bottle to go a long way in the kitchen.  I’ve already used it in the following recipes and just made a coconut chia pudding with homemade cashew milk.  Yum!  Check back on Wednesday for the recipe. 

Lemon Treats
Last week I made these Lemon No Bake Treats using this recipe. I made a few changes to the recipe by eliminating the gluten free pretzels and replacing with 1/2 cup of macadamia nuts plus a few drops of the coconut stevia. I rolled them in balls and then dipped into some pastel rainbow sprinkles.  They were enjoyed by coworkers, my daughter and my 2-year-old grandson said “More please.”

Tropical Delight
The stevia is also used in the Tropical Delight Smoothie recipe.  The amount of ice used in this recipe will determine the thickness – you decide whether you want a milkshake or soft serve ice cream consistency.

One more idea – sparkling water, a couple of squeezed lemon wedges and a few drops of the coconut stevia provides a coconut enhanced lemonade.

What ideas are coming to your mind?

 

 

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Gluten Free Chocolate Bar

Wax Orchards - Choc Bar - Plated

I enjoy finding healthier ingredients to cook with and sharing those products with you.  Anytime we can reduce sugar, the happier our bodies are.  Wax Orchards is a company out of  the beautiful state of Washington and they have found a way to cook down three fruits (pears, pineapple and peaches) to a honey consistency.  Their products are rock stars.

Wax Orchards - Products

They use the Fruit Sweet product to make other products like these amazing fudge products.  

Now back to the recipe –  Hmm?   What to do?…What to do?  My soon-to-be daughter-in-law passed on a gluten free recipe; and I modified it to utilize the products.  It took me a couple of tries to get it where I wanted but it has been triple family-approved by my husband, daughter and 2-1/2 year-old grandson and that’s enough for me.

Gluten Free Chocolate Bars
Yields 30
With the exception of the chocolate, this treat is sweetened with fruit juice.
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Cook Time
40 min
Cook Time
40 min
Ingredients
  1. 2 (15 oz) can garbanzo beans, rinsed and drained
  2. 1 cup peanut, almond, or your favorite nut butter (no sugar added)
  3. 1/2 cup Wax Orchards Fruit Sweet
  4. 1/2 cup Wax Orchards Classic Fudge or Peppermint Fudge
  5. 3 cage-free eggs
  6. 4 tsp of pure vanilla extract or 1 vanilla bean
  7. 1 tsp salt
  8. 1/2 tsp baking powder
  9. 1/2 tsp baking soda
  10. 3/4 cup semi-sweet or dark chocolate chips
  11. Sea salt for sprinkling
Instructions
  1. Preheat oven to 350 degrees
  2. Coat a 9 x 12 pan with nonstick cooking spray.
  3. Rinse and drain garbanzo beans.
  4. If using a vanilla bean, slice down the center and remove the paste by scraping a spoon down the length of the bean. Set aside.
  5. Place garbanzo beans into a food processor and pulse 7-10 times, scraping occasionally until they start to break down.
  6. Add all other ingredients except the chocolate chips and blend until smooth.
  7. Add in half of the chocolate chips and pulse until chocolate is your desired consistency.
  8. Pour and smooth batter into prepared pan.
  9. Sprinkle the remaining chocolate chips on top of batter.
  10. Place in oven for approximately 35-40 minutes, depending on how your oven cooks. A toothpick should come out clean.
  11. Take out of oven. At this point you can leave the chocolate chips as is or using a small flat spatial or butter knife spread the hot chocolate on top (acts almost like a frosting).
  12. Now is the hard part - you have to let this cool completely. It's going to be hard because the smell says Eat me Now.
  13. Cut into squares - these freeze well.
Adapted from The Comfort of Cooking
Deliciously Inspired http://www.deliciouslyinspired.com/
Wax Orchard - Choc Bar - Ingredients
Gather the ingredients

Wax Orchard - Choc Bar - baked
This is the hard part – letting it cool completely before cutting into bars

These are delicious as is but here are a few more ideas on how to plate them:
Wax Orchards - Choc Bar - Plated IC and Strawberries
Fresh Strawberries and an Ice Cream made entirely with frozen bananas in a food processor

Wax Orchards - Choc Bar - Plated with Banana IC and Coconut Cream
Banana Ice Cream and Coconut Cream

 

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Favorite Product – Julienne Peeler

Okay – how I didn’t know about this treasure is beyond me.  For years I have been spending time cutting carrots into fine strips for my husband in his salads.  Then I discovered this tool for $20.00 and it is worth every penny.  I found mine at Sur La Table but if you are an Amazon shopper (it’s a prime product) – click here.  

Julienne Peeler2

Hash

Juliennes of zucchini, carrot, and sweet potato plus chopped red pepper makes a nice hash to place over an egg that has a bit of hummus and pepper sauce on top.

Julienne Peeler1 

So expect to see a lot more vegetables in uniform strips in my recipes because this shape makes my husband happy.

What do you think?  Is this a tool you would find useful in your kitchen?

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