Daily nuggets of Wendy Wisdom to keep you motivated. Even on the "stub your toe getting out of bed" kind of days.
Your Monday Quickie * I’m Coco For Homemade Coconut Butter
If you’re a regular reader of this blog, you’ve likely caught on by now that I have several ‘addictions.’ Many which revolve around food. Ok, not just food. Good food. I like taking a recipe for something I have loved in a previous before dietary restrictions life and turning it into something I can have today.
Sometimes I’m lucky enough to find a recipe that sounds delicious and it’s already in my food camp. Coconut Chocolate Chip Baked Oatmeal is just such a recipe. I’ve posted it on here before, so if you haven’t made it yet, shame on you. And if you have made it, I’m high fiving you right now in my head because now you know how damn good it is. You also know that coconut butter (a key ingredient) can be hard to find and it’s expensive (darn you Whole Foods). You’re going to love me even more in a minute because I have just the trick to make your life a little easier.
Up until this week, I’ve been buying my coconut butter. I knew that one could make their own, but frankly I figured it must be hard or a huge pain the ass or both. However, I’m not one to shy away from hard (unless it’s folding laundry, which I will put off forever), so I found a tutorial online and purchased the ingredients but they’d been sitting on the counter (or later in the pantry much to The Hubbs dismay) for weeks. This past week I finally buckled down and decided I’d give it a try. That way I could put off the laundry in the dryer.
And guess what? It’s frickin’ EASY. No. Easier than that even. Like super really easy. Here’s how to do it yourself.
First, you’ll need:
a package of unsweetened coconut fakes (12 oz)
a dash of sea salt
and optionally 1/2c of macadamia nuts.
In a big skillet over medium heat toast two cups of the coconut flakes. Make sure to stir them often and you’ll want to keep them on there until they become fragrant and turn toasty brown (about four minutes). Take them off of the heat and transfer them to a bowl.
Now toast the macadamia nuts in the same manner, toasting for about five minutes. I didn’t use them in my first attempt, so I have no great photos to show you of toasting nuts (sorry – had to say it).
Pull out your food processor and toss in the toasted coconut, the remaining un-toasted coconut, the macadamia nuts (if you added them) and a dash of sea salt. Crank up your food processor and let it all mix together for about ten minutes (or until the mixture is blended and as smooth as possible) stopping every so often to scrape down the sides.
Transfer the mixture to an airtight glass container (a short Ball or Mason jar or an old coconut butter jar would be great for this) but leave the lid off until the mixture has cooled to room temp (the food processor heats it up a bit).