Almond Butter, No Processor, No Problem

This is for those who don't have a food processor, but happen to have a COFFEE BEAN GRINDER lying around.  The inspiration for this came from grinding all kinds of grains in my coffee grinder for baby food.  Thought I should at least brag a little about the fact that I didn't have to buy a single jar of "baby food."  Anyway...let the butter making begin!  

Ingredients:
1 cup of raw almonds 3 tbs of coconut oil (liquified) 1 1/2 tbs of honey
salt??? No salt, trust me.
MAKES 1 CUP, TIME : 10 - 20 min
As you know, food processors can operate for longer periods of time without burning the motor out, and good old coffee bean grinders require a user to pulse the motor for short periods of time.  In a food processor the almonds would churn long enough to produce their own oils. That being said, do not burn your coffee bean grinder motor out, and if you follow these instructions, you should be fine. Divide your cup of almonds in half and grind on the grinder for 1 minute in intervals of 10-15 second pulses.  

Pour into a bowl.

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How To Make Coconut Butter, Coconut Milk and Coconut Flour

Those who know me well, know that I should have been born somewhere with coconut palms. Not only do I love coconuts, but I also love the tropical climate that coconut palms need to survive. Sadly, while I have moved a bit closer to the tropics than where I was when living in Michigan, I don't live in a climate that allows for coconut palm trees; nor do I live in a place where it is easy to find coconut butter or coconut flour. I can find coconut milk in a can, but it costs an overpriced three and a half euros, and is likely laced with BPA. Why deal with that when it is so easy to make your own for much cheaper?

Ingredients:
-Unsweetened Shredded Coconut
-Water 

You will also need a food processor and/or blender, a cheesecloth or food safe cloth for straining the coconut milk, and an oven for drying out the coconut flour

I have decided to group these together because they are so easy to do.  Plus, you need to make the coconut milk first to be able to make the coconut flour.  The coconut butter is made independently, but I decided to add it in the end anyway because it follows the same theme.

To make it, you only need two ingredients: one part shredded coconut and two parts water.
Decide how much coconut milk you want to make.  I was making some to invent myself a coconut flan recipe, but I made more than I needed for that so that I could use the leftovers for making kefir and smoothies.  (My son loves smoothies, and it's a great way to sneak him foods that he won't normally eat!)

So, to make around 4 cups of coconut milk, I took two cups of shredded, unsweetened coconut and soaked it in 4 cups of warm water for a couple of hours.  I let mine soak in my blender jar because I'll be using it in the next step anyway.

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Butter Paneer

Butter Paneer is a creamy, exotic, satisfying treat. The body of the curry is onion and tomato puree simmered with spices and cashew butter. Paneer, cream, butter and fresh cilantro are added later to finish it.

Paneer is a fresh cheese made from milk. It can be purchased from Indian or Pakistani grocery stores or it can be made at home. This is a very good Instructable to make paneer. I have successfully substituted chicken for paneer with this recipe and it is just as delicious. I have also made Butter Chicken with this recipe in a crockpot. I browned the chicken first, added the rest of the ingredients and let it simmer on low for about 3 hours or more. Then I added the finishing cream,  butter and cilantro at serving time.

2 tablespoons butter or ghee
1 bay leaf
2 cloves

2 large onions,  puree
1/2 tablespoon minced ginger 
1/2 tablespoon minced garlic
3 tbsps cashew paste

1 tsp red chili powder
1 tsp turmeric powder
1 tsp ground coriander
1/2 tsp ground fenugreek
2 tsp garam masala powder
sea salt and black pepper to taste

6 - 12 ounces paneer
1 tbsp butter
3 tbsp fresh cream
fresh coriander - chopped for garnish

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Put Peanut Butter on Both Bread Slices to Prevent Soggy PBJ Sandwiches

Creating meals ahead of time can save you a lot of money and stress, but it may also leave you with soggy sandwiches. Reddit user m_bia suggests putting peanut butter on both slices of bread to prevent this problem.

By spreading the much drier peanut butter on both bread slices and putting jelly in the middle, you create an insulation layer between the moisture of the jelly and your bread. You can also double up this method with the jelly pocket to prevent dripping. When you reach for your sandwich hours or even days later, you'll find a clean, unsullied meal.

When making a PB&J to be eaten later, put the peanut butter on both sides to prevent soggy jelly bread. | Reddit

Photo by bark.

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Gluten Free Peanut Butter and Jelly Bars

Ingredients:
1.5 cups peanut butter (full fat...don't use low-fat)
1/2 cup coconut flour
1/4 cup whole milk
1.5 cups certified gluten free rolled oats
3 TB ground flax
4 eggs
1/2 cup melted butter (1 stick)
1/2 cup sugar
1/2 tsp salt
1/2 tsp baking soda
1 tsp vanilla extract
2/3 cup Jam or Jelly (I use a berry mixture:  blueberry, strawberry, raspberry, blackberry....but grape jelly would work too)

Instructions:
1.  Preheat oven to 350 degrees.  Grease a 9x13 inch baking dish with butter.  

2.  In your stand mixer with the paddle attachment on low, mix everything (except for the jam) together until well combined.

3.  Using your hands, spread 2/3 of the batter into your greased baking dish. Spread the jam over this (again, easiest to use your fingers but you could also try a knife).  Crumble the remaining batter over the jam so it is evenly spread (see photos above).  Once all of your batter is crumbled on top of the jam, gently press down with the back of a spatula to flatten the crumbles slightly (to prevent tiny peaks from burning on top).

4.  Bake for about 38 minutes.  Cool completely before cutting into bars.

Notes:  These are so fun and really delicious!   They also pack very well for a picnic or plane ride.   Make sure you use a jam that has fruit listed as the first ingredient....not sugar!

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Peanut Butter Cornflake Cookies!

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