Ashlae W

(it’s not just limited to cane sugar, either – coconut sugar is just as bad), but we’re going to talk about that another day when I don’t feel so weird trying to pivot from talking at you about snacking cookies to talking at you about how I found out that sugar – not my hormones – was one of the driving forces behind my adult acne (the other driving force was, I wouldn’t necessarily substitute date sugar 1:1 for cane sugar (although Bob’s says you can), but I could totally see myself leaning on it solely for the fact that the flavor of it is truly unparalleled. This post is sponsored by Bob’s Red Mill, the employee-owned grain company that’s committed to providing good food for all. Add the almond flour, 1-to-1 baking flour, potato starch, date sugar, baking powder, and sea salt to the bowl of a stand mixer fitted with the paddle attachment.

Or maybe I’m packing up breakfast (and second coffee) (and Thom’s first and only tea) and eating it from the heated passenger seat of our car because, if it’s a weekday, chances are we’re leaving our place. Some mornings I guzzle a protein shake and other mornings I make a single-serving vanilla protein waffle, but lately I’ve been on an oatmeal kick because the protein powder burnout is real and I need to use every trick in the book to mask the flavor of that nasty stuff: extra cacao, lots of tangy yogurt, fruit, and nut butter are pretty good at that. Our mornings wouldn’t be complete without many of the items you see in this post: the adjustable temperature pour-over kettle (I will never go back to a stovetop kettle), 11 pound food scale, glass pour-over dripper, plastic creamer, twisting tea ball (it actually twists and is a game-changer for those of you who are tea drinkers.. or those of you who prepare tea for your tea drinkers). This bowl packs 40+ grams of protein and while there’s debate about how much your body can absorb at once, the excess protein will aid in keeping you satisfied much longer than a regular bowl of oatmeal.

I’m pairing the rejected pretzel crust with a recipe one of my freelance clients rejected earlier this year to make a maple sweetened and gluten-free version of one of my favorite recipes on this site (should I call it rejection pie? ? ? ). If you don’t have a can of coconut cream on hand, you can use coconut milk but your pie won’t hold its shape (at room temperature) as well. You’ll also need Salted coconut caramel cream sauce 3 medium ripe bananas, sliced Coconut whipped cream Coconut sugar-sweetened dark chocolate, roughly chopped (see notes above) When you’re ready to assemble the pie, spread the caramel cream sauce over the bottom of the crust then freeze for at least one hour or until you’re ready to serve.

If you’ve been around these parts for the past half decade, you’re probably well aware that this is the fourth caramel sauce recipe to appear on this site (previously: how to make caramel sauce, easy caramel sauce, and almondmilk caramel sauce). They weren’t kidding about the mellow caramel flavor; BRM’s coconut sugar’s richness is truly unparalleled and unlike any brown sugar I’ve ever had before. For a true caramel sauce that’s elastic in consistency (read: more similar to traditional caramel sauce), increase the sugar to 3/4 cup (105g) and add five minutes on to the cooking time (oh, and make sure you use coconut milk, not cream). Using a pastry brush dipped in water, wash the sides of the pan to ensure it’s free from sugar crystals; if any crystals make it into the final product it will cause the caramel cream sauce to develop a gritty consistency (gritty = bad)*. Cook for 15 minutes then whisk vigorously and cook 5-10 minutes more.