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MOMS FOR SAFE FOOD
White Chocolate Coconut Almond Fat Bombs
White Chocolate Coconut Almond Fat Bombs
I’ve been low carb/ gluten free for over six years now and I am recently trying to up my healthy fats. Fat bombs are a great way to do that and they’re very satisfying as well. This is a mix of a few recipes I found and it’s really good. Once they’re solid and cut in pieces you can store them in the fridge or even in the freezer for when you really need a snack.
1/2 cup organic cocoa/cacao butter, finely chopped and melted
1 cup organic roasted almond butter
1 cup coconut butter (also called coconut manna -- not oil)
1 cup organic coconut oil, firm*
1/2 cup organic full fat coconut milk
1/2 cup sweetener of choice -- I use Swerve
1/4 cup organic ghee
1 tbsp organic vanilla extract
2 tsp organic chai spice (recipe below)
1/4 tsp celtic sea salt
1/4 cup organic pistachios, chopped (or any other nut for topping)
Use a 9” silicone pan or grease and line a 9” square baking pan with parchment paper, leaving a little bit hanging on either side for easy unmolding. Set aside.
Melt the cacao butter in a small saucepan set over low heat or in the microwave, stirring. Set aside.
Chop the nuts and set aside.
Add all the ingredients, except for cocoa/cacao butter and shelled pistachios, to a large mixing bowl. Mix with a stand mixer or hand mixer, starting on low speed and progressively moving to high until all the ingredients are well combined.
Pour the melted cocoa/cacao butter right into the almond mixture and resume mixing on low speed until everything is mixed together.
Transfer to prepared pan, spread as evenly as possible and sprinkle with chopped pistachios.
Refrigerate until completely set, at least 4 hours but preferably overnight.
Cut into small squares and enjoy! Store in the fridge or freezer.
I didn’t have Chai spice so I made my own, using this recipe.
Homemade Chai Spice:
3 tsp organic ground ginger
2 tsp organic ground cinnamon
1 tsp organic ground cloves
1 tsp organic ground nutmeg
1 tsp organic ground cardamom
Mix all ingredients together in a small bowl and store in a small jar or spice jar.
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|THE TERAS 5 SERIES BY ANNE KANE
Her Cyborg Lover (Book #1)
Taming the Cyborg (Book #2)
A Deliciously Bothersome Cyborg (Book #3)
Another beautiful example of what will happen to an English man's attempt to pronounce a foreign word. Nothing whatsoever of mush in it, nor room. It was, in the fifteenth century, a poor English rendition of the Old French moisseron, modern mousseron. Some then spelled it, and probably pronounced it, muscheron, and in following years at least a score of other forms. But before the French name was introduced, the fungus had the far more descriptive name, toad's hat. If only that name were still in use we might now use that for the edible fungus and toadstool for the inedible.
It is proud only by virtue of being swollen, as if by pride. In the same sense we speak of grain which, by luxurious growth, is unseasonably proud, swollen beyond the normal stage of advancement.
This is not slang, nor is it a recent coinage. Five hundred years ago it was the common term for the swill fed to swine. And curiously enough, the earliest instance of its use traced by the Oxford English
Dictionary, dated about 1440, reads "They in the kechyn, for iape, pouryd on here hefd hoggyswasch" (They in the kitchen, for jest, poured hogwash on her head). In figurative contemptuous usage the term dates to the early eighteenth century.
"Peter Rice eats fish and catches eels," was the favorite acrostic carefully lettered above PREFACE in all schoolbooks in earlier generations. This, of course, had then to be reversed by some bright spirit and,
on the lower edge, we read, "Eels catch alligators; fish eat raw potatoes." But the term itself is merely from the Latin praefatio, "a saying beforehand."
Borrowed by Daheap from Horsefeathers and Other Curious Words
Charles Earle Funk & Charles Earle Funk, Jr.