THE LOW DOWN ON COCONUT OIL, and Chocolate Ganache Filled Biscuits – dairy/gluten/grain/egg free and FULL OF DELICIOUS!

Coconut oil is ace! It is a wonderfully nourishing fat that is antiviral, antifungal and antimicrobial due to its lauric acid content – just like breast milk!
It is metabolised immediately in the gut rather than relying on bile acids from the liver, and so is fabulous for anyone with digestive disorders or difficulty digesting fat. This also means that it produces energy more quickly and stimulates metabolism.
Coconut oil has a wonderfully high smoke point (around 170 degrees), making it fantastic for cooking at high temperatures. It is also a godsend for the dairy intolerant, making a great substitute for butter in almost any recipe. 
Coconut oil is a saturated fat, but it is medium-chain triglyceride as opposed to a long-chain triglyceride normally found in animal and plant fats. Medium-chain triglycerides are more easily absorbed, digested and used by our bodies as they contain smaller molecules than those long-chain triglycerides. Less energy and less enzymes to digest = more quickly and easily metabolised – which can be useful if weight loss is a goal also.

We have a need for dairy free goods in our house at times, and I use it in baking, roasting, frying and even in place of butter on toast.

So now that you are pumped to rush out and cook something with coconut oil, I have a completely fabulous recipe for you that I came across last week here.
So easy, so good for any food intolerance or dietary restriction thrown at you, and SO delish!

Here’s what to do:
1/4 cup coconut oil (liquefied) 
1/4 cup plus 2 tbs raw cacao (or cocoa if you like)
1/4 cup raw honey
1 tbs full fat coconut milk
Mix the first three ingredients together in a small bowl. If your coconut oil is solid you will need to warm it up slightly to melt it to a consistency that you can mix with. I usually put mine in a glass jar on the hot plate or a low oven. Blend ingredients together until there are no lumps – you can do this by hand. Add the coconut milk and combine.

2 cups almond meal
1/4 tsp baking soda
scant 1/4 tsp fine sea salt
1/3 cup of coconut oil 
1/4 cup raw honey
1 tbs vanilla
1 tbs full fat coconut milk
 Combine the almond meal, baking soda and salt in a large bowl. 
In another bowl, whisk together the coconut oil, honey, vanilla and coconut milk.
Add the wet ingredients to the dry. Feel free to add 1/4 cup of other small pieces of deliciousness at this point (cacao nibs, dried fruit, chopped nuts, etc).
Spoon out tablespoon sized scoops of the mixture and arrange about 2 inches apart on a tray lined with baking paper.
Bake in the oven at 180 degrees Celsius for about 12 minutes – don’t over bake.
Remove from the oven and cool on a wire rack.

Once the biscuits have cooled, spoon the ganache onto one of the biscuits, try your hardest not to shove it into your mouth right then, and add another biscuit on top. Good luck with that. But if you succeed, you will have a little batch of absolutely delectable everything-free treats that everyone can eat – hooray!! 
I managed to have left over ganache. Score! Frozen blueberries + left over ganache = awesome! 

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