I’ve been on a spread kick lately (jam, anyone?) and quite frankly, butter isn’t one of them. I’ve slowly (and officially) kicked the butter habit. I no longer need it on pancakes, waffles, or even grilled cheese! What’s my secret?
Why coconut oil? Well, for starters, it’s great for everything! I could bathe in this stuff … literally! (It’s great for the skin 😉 ) Buuuuut, it’s even better in the kitchen! This oil is spreadable at room temperature, which is great for replacing that butter on your toast. And for those of you that care, it’s vegan and paleo friendly. Yay for clean eating!
Coconut Almond Butter
Serving Size: 1T
(yields about 11-12T)
Points Per Serving: 3pp
1/2 cup coconut oil
1/4 cup almond meal
1/4 cup unsweetened coconut, finely shredded
(Need a single size serving? Use the 2:1:1 ratio: 2t coconut oil & 1t each of almond meal and shredded coconut. The perfect “one time” amount!)
• In a bowl, mix/mash all ingredients together with a fork.
• Store in an air tight container. (a small mason jar works great!)
• Store in a cool, dark place.
See those bits of coconut and almonds? So yum.