12 Steps to Whole Foods
Avoiding Bad Fats, Enjoying Good Fats Carrot-Coconut-Orange Bars A delicious way to use coconut in several forms. ¾ C coconut oil (solid) C agave (raw, organic) 2 eggs (organic, free-range) 1 tsp. vanilla ½ tsp. sea salt ½ tsp. nutmeg ½ C water C fresh orange juice 1 Tbsp. grated orange zest 1 C shredded coconut 1½ (packed) C shredded carrots 2½ C whole-wheat flour (finely ground, preferably soft white wheat) 2 tsp. baking soda Cream the coconut oil and agave in a mixer, then add the eggs and vanilla and blend. Add the salt, nutmeg, water, orange juice, orange zest, coconut, and shredded carrots and mix well. Add the flour and baking soda and mix well. Spread the mixture with a spatula into a greased 9"x13" pan and bake at 350° for 35 min. Pour Creamy Glaze (see below) over the bars and cut them into pieces. Excellent served warm. Creamy Glaze: ½ C coconut cream concentrate* (found at health food stores or online) ¼ C agave (raw, organic) ½ C fresh orange juice Blend well in a blender, then pour the glaze over warm bars and serve. * You can also use coconut milk instead of coconut cream concentrate, for a thinner glaze. I like to use the rest of the can of coconut milk the next morning, with any leftover orange juice and agave mixed in, poured on millet porridge (recipe below). 108 12 Steps to Whole Foods © Copyright Robyn Openshaw
Avoiding Bad Fats, Enjoying Good Fats Almond Joyful Fudge 2 C agave (raw, organic) 2 C coconut oil If your coconut oil is solid, place its container in a sink of hot tap water to melt it first. Then put both ingredients in a high-powered blender and add: 1 C raw powdered chocolate (or unsweetened cocoa) Blend well, then pour the mixture into a bowl and stir in: 2 C shredded coconut 2 C chopped almonds Pour the mixture into a 9"x13" pan, chill 2 hours, and cut into squares to serve. © Copyright Robyn Openshaw 12 Steps to Whole Foods 109
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Avoiding Bad Fats, Enjoying Good Fats<br />
Almond Joyful Fudge<br />
2 C agave (raw, organic)<br />
2 C coconut oil<br />
If your coconut oil is solid, place its container in a sink of hot tap water <strong>to</strong> melt it first. Then put both<br />
ingredients in a high-powered blender and add:<br />
1 C raw powdered chocolate (or unsweetened cocoa)<br />
Blend well, then pour the mixture in<strong>to</strong> a bowl and stir in:<br />
2 C shredded coconut<br />
2 C chopped almonds<br />
Pour the mixture in<strong>to</strong> a 9"x13" pan, chill 2 hours, and cut in<strong>to</strong> squares <strong>to</strong> serve.<br />
© Copyright Robyn Openshaw <strong>12</strong> <strong>Steps</strong> <strong>to</strong> <strong>Whole</strong> <strong>Foods</strong> 109