What's The Buzz on Powders?

Ask me some of the things I just can't live without in my kitchen, and I'll tell you these 3...
Why? 

1. They're so convenient! 

I love to have Coconut Milk Powder on hand to add to my protein shakes and smoothies. When I prepare Thai dishes, I don't have to worry about having canned coconut milk on hand. It adds just the right amount of flavor, and I don't have to open a whole can just for  a couple of tablespoons!

Lemon Juice Powder is perfect for dressings, drizzling over fruit salads, or to add to my tea. Plus, it's less expensive than buying a bunch of lemons, hoping to use them before they turn hard.

Vanilla Powder is perfect when I make my homemade oatmeal packets or pantry mixes. 

2. They're space friendly!

Bottles of lemon juice and cans of coconut milk can take up lots of space. Powders are a great alternative! I used to buy the gallons of vanilla, but no more! This is my preferred way.

3. They've got a great shelf life!

Perfect for long term food storage, these 3 powders are convenient, and less bulky than the alternative. 1 bag of coconut  milk is equal to 15 cans! Now that's value.

Check out the recipe below to see how to make delicious Coconut Xagave Bars with your Powders!
Coconut Xagave Bars

Ingredients: 
  • 4 cups rolled oats
  • 2 3/4 cup almonds, raw, chopped
  • 1 cup shredded coconut
  • 1 cup Xagave
  • 2/3 cup Extra Virgin Coconut Oil, melted
  • 1/2 cup currants, dried apricots, or other dried fruit (optional)
  • 3-4 oz. unsweetened chocolate
  • 2 tsp. vanilla powder
  • 2 T coconut milk powder
  • 1 tsp. salt
Instructions:

Line 9x9 pan with wax paper.

In a hi-speed blender or food processor, combine 2 cups raw almonds, Xagave, melted coconut oil, vanilla, and salt. 

In a separate bowl, combine oats, 3/4 cup shredded coconut, coconut milk powder,  half of remaining chopped almonds, and currants or dried fruit of your choice. Stir almond mixture  into dry ingredients. Reserve left over almonds, shredded coconut and chocolate for topping.
Spread mixture into pan. Cover top with wax paper and press evenly to compact. In a small pan, heat chocolate on low, stirring constantly until melted. Spread evenly over top of bars and sprinkle with remaining shredded coconut and chopped almonds. Let set at room temperature overnight uncovered.
Yields 25 bars.

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