Chocolate Coconut Oil Bombs

As a breastfeeding mother who has always been a light weight I need to make sure I’m taking in enough to maintain. I decided to turn to coconut oil to help me out a bit. The internet is full of article after article of the benefits of eating coconut oil (fighting dementia, balancing blood sugar, satiating the appetite, etc).  You can also find long lists of its many uses.  These are great, but another great thing about it is its taste! I found out about coconut oil fat bombs, and tried a couple recipes that were close to what I wanted. After a couple of batches I got it taste how I wanted it to.  This of course, is the joy of cooking. A little tweak here or there can make things perfect for our individual tastes, and I love playing with tweaks. So, without further ado, here is my Chocolate coconut oil bomb.

1 cup coconut oil
4 tbs cocoa powder (dairy free)
1 tbs honey
1/8 tsp stevia powder
1/4 tsp vanilla extract
pinch of salt

Place all the ingredients in a food processor and pulse until smoothly combined. Line a pan with parchment paper. Drop spoonfuls of the coconut oil mixture on to the parchment paper. Balance the pan as un-precariously as possible in the fridge for half an hour or until the coconut oil sets. Mine was perched on a container of chilling bone broth and a bowl of marinated zucchini salad while trying to  not let any of its weight crush my farm fresh greens. At this point you can take out the pan, peel the chocolates off the parchment paper and place them in a more space efficient container.  Tell your husband you have a stool sample in the fridge so he doesn’t steal them. (Just kidding, but they do look like little poos) I grab for one of these if I just need a quick little boost between meals, or if I feel the need to indulge in their silky chocolateness. Enjoy

P.S. Maybe I shouldn’t write posts late at night when little man decides trying to learn to crawl is more important than sleep.

coconut oil bombs Update: If the oily feel throws you off a bit (it doesn’t bother me but it might some folk) just add 1/2 cup shredded coconut to change up the texture. Thanks Barb for this idea!

Gluten Free Dairy Free Pancakes

pancakesPancakes are a traditional food for Fat Tuesday. People used up the eggs, flour, and sugars that they wouldn’t be eating during the Lenten Season. I love pancakes for any meal. They can be so versatile. I’ve used leftover pancakes to make sandwiches for lunch, or you could do breakfast for dinner.  This gluten free dairy free pancake recipe is pretty basic, but below the recipe I’ll have some suggested additions you could use to fancy them up a bit.

This recipe is actually my husband’s but he said I could post it. He can follow a recipe with the best of them, but this is the first he’s adapted himself. It was fun watching him learn by trial and error on it.  He will occasionally spoil me and make me breakfast, as he is a morning person and I am not.  I love those mornings!  He likes a classic pancake with some real maple syrup. Here’s his recipe.

1 1/3 cups all purpose gluten free flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 cup of dairy free milk (we use coconut)
2 tbs coconut oil, melted, plus more to grease the pan
1/2 tsp vanilla extract (optional)

Combine the dry ingredients in medium mixing bowl.  Whisk together the wet ingredients in separate bowl, until fully combined and some air incorporated (this will make the pancakes fluffier). Stir the wet ingredients into the dry. After this is when you would gently stir in any additions from below. Grease a large pan, on medium heat.  When the pan is hot use about ⅓ cup of batter per pancake.  Flip when dry around the edges and bubbles are throughout the edges, about 5-7 minutes. Cook another 4-5 minutes on second side. Serve with real maple syrup.

Variations:

Blueberry: 1 cup of blueberries, fresh or frozen
Apple Cinnamon: 1 cup diced apple and 1 1/2 Tbs of cinnamon
Cherry Pie: 1 cup cherries and 1 1/2 tsp of nutmeg
chocolate chip: 1 cup of dairy free chocolate chips
Orange Cranberry: 2 Tbs orange zest, 1 cup of dried cranberries that have been soaked in water for 15 minutes

The possibilities are endless!