Ok, so I didn’t sleep very well last night. The reason for that is Jonas’s oh so adorable dog Babs.
Oh so now your sleeping?! I’m lucky that I wasn’t here the night before last night. She had just learned to open doors and didn’t stop running up to the bedrooms upstairs to wake everyone up. So last night we installed a small lock so she couldn’t run upstairs. BUT that didn’t stop her from barking like crazy and scratching the doorknob (wich sounded more like a plugged in microphone) at various times during the night…I remember it like it was yesterday when she used to look like this:
What a cutie pie!
Breakfast made me feel much better!
First things first. Coconut Butter. Making Coconut butter is pretty much the same as making almond butter.
- 2 cups dried, shredded, unsweetened coconut
- Food processor
- Process the Coconut, Put the dried coconut in the food processor or blender. Mix on high speed, scraping down the sides often for approximately 18 or 19 minutes, until a thick paste is formed(I did this yesterday).
- 3 Minutes – The coconut breaks down into clumps
- 5-8 Minutes – The coconut starts to look more sandy and paste-like. Scrape down the sides of the processor as often as necessary to continue processing the coconut.
- 11-15 Minutes – The coconut starts to pull together into a buttery paste. Continue to scrape down the sides of the processor regularly.
- Finished – The coconut has been ground to the consistency of peanut butter, thick and spreadable. (you could add some Stevia to sweeten it up)
- Store the Coconut Butter in a small jar in the fridge, scraping up spoonfuls and microwaving for 10-15 seconds to soften and serve.
- 1/2 cup old fashioned oatmeal
- 1 large banana, peeled and sliced
- 2 tablespoons Stevia
- 1/2 tsp vanilla extract
- 1 teaspoon cinnamon
- 1 Tbsp shredded coconut flakes
- Boil 1 3/4 cup water
- Add oats and reduce to medium heat
- Allow oats to cook for three minutes
- Add 1/2 of the banana slices and Stevia to the oats and continue to cook on medium heat for another minute
- Stir in cinnamon
- Allow to cook until oats thicken, about two more minutes, then stirr in shredded coconut for another minute
- Pour oats into a bowl, top with remaining banana slices and coconut butter