It's a lot of fun being a food writer. I love to figure out what to make with all the food product samples that get sent to me. This time I am featuring Turbana Plantain Chips, Lil Shuga/Hey Shuga Organic Syrup, and Kelapo Coconut Oil.
For dessert on Sunday, I made a nut butter with a blend of almonds, cashews, macadamias, pecans, walnuts, hazelnuts, and Brazil nuts. I served the nut butter with apple slices and some plantain chips made by Turbana! Recipe below, but first, a little more about the products I used.
Lil' Shuga! is a 100% organic blend of stevia leaf extract and cane sugar. The result is a delicious blend that is two times as sweet as sugar, allowing you to use less for the same amount of sweetness. You can find them on Facebook here and on twitter here.
Kelapo Coconut Oil: Harvested from exclusive coconut palms in Sri Lanka, this is a 100% organic, trans fat free oil. I just love the single serve packets. You can follow Kelapo on twitter here, and their Facebook page is here.
Turbana Plantain Chips: Turbana plantain chips are cooked in palm vegetable oil. They contain no trans fats, have 0% Cholesterol, are gluten free, are non-GMO, are low in sodium, high in potassium and fiber. Their Facebook page is here and you can follow them on twitter here.
To make the nut butter:
2 cups mixed nuts (use your favorites)
I used almonds, cashews, macadamias, pecans, walnuts, hazelnuts, and Brazil nuts that I found on sale Saturday at Sprouts market. Don't get the roasted, salted kind. Use the raw. :)1 package of Kelapo Coconut Oil
1 Tbs of Lil' Shuga! syrup
1/4 tsp salt
Pulse all ingredients in a food processor until smooth. You can add a little more coconut oil to make the butter extra smooth. You can also flavor with cinnamon and vanilla for something a little extra. So easy and so good! Serve with sliced apples and Turbana plantain chips.
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