1 tablespoon of honey (or any sweetener you like, this is also optional)
In a bowl mix together coconut butter, peanut butter, salt and honey (like I said above, honey is optional, depending on your taste).
In case your coconut butter is too hard to mix, just microwave it for a few seconds to soften a bit.
Spread mixture on a baking sheet, creating a rectangular shape and making it 1cm tall. Refrigerate for 15 minutes. ⏰
Then, slice it into small square shapes to serve.
Trivia time! The word paçoca is originated from a local indigenous language and its closest meaning is “to crumble” or “to grind”.
There is no direct translation of the term to English, but commonly acceptable variations for the name of this treat are: Brazilian peanut slices, Brazilian peanut candy squares, Brazilian paçoca, or Brazilian paçoquita (a famous brand).
Coconut butter is incredibly easy to make, you just need dried and unsweetened coconut flakes and a food processor (or a very powerful blender).
I love it so much! ❤️
Spread on toast, added to a smoothie, mixed with peanut butter for an energy ball, added to a yummy cake frost. As you can see, the sky is the limit! 🙂
500 grams of dried coconut flakes, unsweetened
In a food processor (or a very powerful blender) add the coconut flakes. You must use dry coconut, either shredded or flakes. Fresh coconut will not work.
Blend it for 15 to 20 minutes, or until you get a smooth and thick liquid.
Pour the butter into a glass jar and let it rest at room temperature, until it has a solid but spreadable consistency.
Cover the jar with a lid and store it also at room temperature.
It’s done! 🎉 There is no need to refrigerate coconut butter.
Tip: It is normal for coconut butter to get quite hard on a cold day, especially around winter.
I recommend you to microwave it, or put on a double boiler, to soften things a bit before serving.
Did you know? Scientific research is still a bit sparse in this area, but it is commonly accepted that coconut butter (or oil) is an interesting natural beauty product for skin care. Typical applications include as a skin moisturizer, lip balm, and even shaving cream. But of course, before spreading coconut all over your body, make sure to test on a small area to make sure it does not trigger any allergic reactions.
These Cauliflower buns are super light and perfect for having on that occasional burger night!
Yes, once again cauliflowers proving how versatile they’re! I honestly believe cauliflowers are working their way to conquer the world and make us their slaves. They already got me!
Jokes apart, these lovely buns are also a great low carb bread alternative, with only 5 grams of net carbs in each bun! How about having a guilt-free burger tonight with these buns? I’m quite sure your family will love the idea.
Split the dough into 4 equal pieces. Give each piece a gentle squeeze to extract any liquid excess.
Then, shape each one of them in a ball, like a burger bun.
Place buns in a baking tray covered with parchment paper.
Bake them in a preheated oven at 180C (356F) for 1 hour or until they are set through and golden brown.
It’s done! Time to assemble that monster burger everyone would die for. 😂
Did you know? According to the Better Health channel, from the Australian government, cauliflower is a great food to be consumed with relative frequency. Naturally fat-free and low in sugar, cauliflowers are an excellent source of vitamin C, also high in dietary fibre and folate.
I simply love how practical and tasty this Multi Seed Tahini bread is. You only need to combine a few ingredients and magically you end up with a beautiful loaf! Usually, I manage to cut my loaf into 17 slices, leaving each slice with only 1.2 grams of net carbs! Very good for a low carb bread, right?
1 cup of tahini
1 teaspoon of baking powder
1 teaspoon of salt
1/2 cup of mixed seeds (I’m using chia, sunflower, and pumpkin seeds)
In a large bowl whisk tahini, salt, baking powder, and eggs.
Next, add your mix of seeds and using a spatula stir until well combined.
Grease a loaf pan with coconut oil and cover it with a baking sheet. I’m using a 20 cm one. Then, add in the batter.
Preheat oven at 160C (320F) and bake it for 30 minutes or until a toothpick inserted in the middle comes out clean.
It’s done! 🎉
Did you know? Tahini is a well-known source of B vitamins, which are important to boost energy and brain functions, and also vitamin E, which has a protective function against stroke and heart disease. Not to mention a few important minerals, such as magnesium, iron and calcium.