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How I Cured Morgellons
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9/26/2020 10:36:42 PM |
Sometimes you feel like a nut...sometimes you don't... Ok...if that song is now singing in your head, you know it's about Almond Joy and Mounds bars! So inspired...I went to the kitchen and came up with a low carb / toxic disease friendly recipe for both. Here it is: Filling: One ten ounce bag of coconut. I used Bob's Red Mill because it's unsweetened and unsulfered (and it was the only unsweetened kind at my store)...but just know that brand takes some work to get it into edible candy...more about this to follow Half cup solid coconut oil, melted One small can (5.48 fluid ounces) or Thai Kitchen coconut milk. If you can't find the little cans, use a little over a half cup out of the bigger can. I'm basing my net carb count for each bar on using this brand of coconut milk because it has the lowest carb count. One stick of Kerry Gold (or European) unsalted butter, melted (Kerry Gold comes in a double stick size...cut in half lengthwise to make it USA stick of butter sized) Liquid stevia to taste If you buy Bob's Red Mill brand of coconut (or probably any other unsweetened brand without additives), just know it'll be like flakes of cardboard coming out of the bag. They only had the large flake at my store, so I had two problems to solve to get this to the right consistency. It wasn't hard to do...just another couple of steps. Steam the coconut in a steamer for just a bit until it softens...stir it around as it steams. Put the softened coconut into a food processor and process with the steel blade until it get's relatively fine. This takes several seconds...but don't walk off and leave it because it could turn into coconut butter after a few minutes if you don' watch it. You might be able to completely skip the last two steps if you can find some not huge flaked and dried out coconut that's unsweetened. Mix all of the above ingredients in a large bowl. This will be sticky. I solved this by using latex gloves. I keep a box of disposable gloves in my kitchen for messy jobs. Just put on some clean gloves and mix by hand. Add the stevia drops a bit at a time and taste until you get it like you want it. Still wearing the gloves, shape the mixture into sixteen Almond Joy / Mounds bar shapes. Place them on a parchment paper covered tray and put them in the freezer for an hour. Chocolate coating: Melt eight ounces (the whole box) of unsweetened chocolate (the solid kind) along with four heaping tablespoons of solid coconut oil in the microwave. Start with one minute...stir...then keep melting for thirty second increments until it's liquid. Add liquid stevia to taste. Let this mixture cool a little bit and then dip each coconut bar into it. Put them on something where the excess can drip off (I used my broiler pan). If you want Almond Joys, then dip the almonds in the chocolate and stick them to the top of the bars. Pour leftover chocolate over the ones that look like they could use a little more. After they cool transfer them to a clean dish. Cover and store these in the fridge (not the freezer). If you use the brands I mentioned above, each bar will come out to 2 net carbs. This is not bad considering the fact that they're pretty big (if you make 16) and they're filling too. If you use almonds, each bar is 2.5 net carbs...still not bad. This is a LOT of candy and will last quite a while in the fridge...so...desserts for a week! Enjoy! Love, Karen P.S. I've (once again) written a book to describe how to make one recipe. Don't let that put you off, I just don't like to leave any unanswered questions, thus the lengthy explanations. This is a really simple recipe. It would be super easy if you found not dried out smaller cut coconut that's unsweetened. I'm going to go to another store next time and look for same. My store only had the Bob's Red Mill, so I had to figure out what to do with those huge dried out pieces. The steaming and food processor work if you end up buying that kind though. | |||
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