Some of the pictures are self-explanatory and some of those white little piles make you wonder what in the world they are. So if you are one of the wondering ones, we’re adding onion salt and chipped unsweetened coconut to the line-up. (No, sorry, we’re not selling cupcakes, just butter cream icing mix.) And if you are wondering about those red items, they are sugar-free strawberry gelatin, vanilla raspberry cookie fig bars and mixed dried berries.
In honor of the new chipped coconut and blueberry season, enjoy these two recipes below. Sweet Blueberry Smoothie – 2-3 servings
1 frozen banana, thawed for 10 to 15 minutes
1/2 cup vanilla soy milk (if using regular milk, add 1 t. vanilla)
1 cup vanilla yogurt
1 1/2 teaspoons ground flax seed
1 1/2 teaspoons honey
2/3 cup frozen blueberries
Cut banana into small pieces and place into the bowl of a blender. Add the milk, yogurt, flax seed meal, and honey. Blend on lowest speed until smooth, about 5 seconds. Gradually add the blueberries while continuing to blend on low. Once the blueberries have been incorporated, increase speed, and blend to desired consistency.
Coconut Flake Chips (GF/DF/Paleo)
3 1/2 cups chipped coconut flakes
3 tablespoons maple syrup (optional)
1/2 teaspoon sea salt
pinch on cinnamon
Preheat the oven to 300 degrees. Combine the coconut, cinnamon and sea salt in a large mixing bowl. Pour the maple syrup over the coconut mixture and stir immediately. Continue to stir until the coconut is evenly coated.
Spread the mixture on a cookie sheet pan and bake for 20 minutes, making sure to stir every 5 to 7 minutes bringing the whiter coconut pieces up from the bottom and rotating the pan if needed. You want to develop a golden brown color on all the coconut flakes.
Allow the coconut chips to cool. They will become perfectly crisp. Store in an airtight glass container. Enjoy!