My new favorite snack is a sassy combination of sophisticated + easy. Not too long ago I discovered a wonderful brand of flaxseed crackers aka “flackers” at Whole Foods. I like to keep a few boxes in the pantry as my emergency “I’m about to get hangry in a very Hulk-like way” food. I usually eat them with some tahini or even just plain, but I couldn’t help but think that they would be a great vessel for a slightly sweeter spread. So, I set out to make my own coconut concoction without any added sweetener or honey. Yup, today’s recipe is coconutastic.
This recipe basically makes coconut butter, but I’m calling it a spread because I got fancy and added cinnamon and some salt to it. You can really taste the natural sweetness from the coconut, which is also enhanced with the cinnamon. Once you transition to low-carb eating, you will be shocked at how sensitive your taste buds become–so many foods have a nuanced sweetness to them that’s hard to detect when you’re on a high-sugar diet. Now, I know coconut is a bit polarizing in terms of people that luuuuurve it and people that get the heebie-jeebies from it, but I fall in the former category. Time for all us coconut-lovers to unite!
Once your spread is ready, grab your flackers (or waffle, pancake, etc.) and add a good layer of the coconut goodness. An optional but highly recommended tip is to add some bits of shredded coconut on top. Eat immediately. But don’t forget to offer a bite to your significant other. It’s the right thing to do.
- Combine all ingredients in a high-powered blender or food processor and pulse mixture, scraping down sides if necessary. Continue to blend/process mixture until a smooth consistency is reached.
- Transfer to an air-tight container and store at room temperature.
- If you prefer storing condiments in the fridge, make sure to nuke it in the microwave for a few seconds and give it a stir before eating to make it soft again.
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