pecan butter

Toasted Coconut Pecan Butter

I think we need to talk about a few things before we get to this nut butter recipe.  A few nut butter related things.  First off, I want to tell you, that it’s totally acceptable to eat nut butter by the spoonful.  Know that if you are out there, eating nut butter by the spoonful, thinking about how you are a bad person, and must be the only person in the world to do this naughty, mom-said-don’t-stick-the-spoon-in-the-jar-and-do-this thing, that you are not alone.

And don’t think that the drippy spoonful that is shown in these photos all went straight back into the jar, sealed up and back in the cupboard.  Just saying.

pecan butter

The other thing, who eats nut butter within the “serving size” recommendations? One tablespoon? Come on!  I hope I’m not the only one who regularly pretends that suggestion isn’t even a thing and doubles (or triples) said recommendation, enjoying every last drop of my two tablespoons, and then dipping in for one last sneaky teaspoon. Or two. And licking up all the little dribbles and drops on the counter and that I spilt down the side of the jar.  Oops.

Maybe I just need to get these two things off my chest so you know that I’m not this nut butter with eloquence in tiny portions kind of girl.  I’m more of the how big of a spoon can I find that will fit into the jar and into my mouth kind of girl.  Well at least with this nut butter.  And almond butter.  I’ll pass on the PB, but any other kind, and it’s a task of all my willpower not to indulge. Now you know.  Don’t judge.

pecan butter

In fact, I only make nut butter occasionally because I still haven’t mastered the act of rationing it out and eating it in reasonable portions.  I always want it on long run days, and on those days, it’s probably okay if I eat it in portions a little larger than suggested.  But on other days, or at the very least, every other day, it’s probably not recommended.  On that note though, you’d be proud of me: I made this nut butter over a week ago and still have half the jar.  And that’s with sharing it with the boy.  Go me.

pecan butter

But let’s talk about this nut butter in particular.  Up until this point I had never made pecan butter. But you know that rich, delicious flavour of a pecan pie, all filled with cinnamon and perfect comforting flavours, with the slight hint of toastiness from the pecans on the top?  That’s what this is.  Plus coconut.  Plus, drippy, smooth creaminess that somehow, ironically, is perfect for eating by the spoonful.

I love my nut butters drippy, and between the flavours and the texture, and of course, the boost of protein and healthy fats, this one is not a disappointment. And if you are wondering, it’s great on apple, drizzled over smoothie bowls, as a dipping for strawberries, and yes, by the spoonful.  Just in case you were worried I didn’t try it in that way.

pecan butter

Toasted Coconut Pecan Butter

A smooth, drippy nut butter with the perfect balance of pecan and coconut, loaded with healthy fats and added nutritional benefits from the superfood, maca.

20 minPrep Time

20 minTotal Time

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Ingredients

  • 1 1/2 cups roasted pecans
  • 1/2 cup toasted coconut
  • 1 tbsp coconut oil
  • 1 tbsp cinnamon
  • 1 tbsp maca

Instructions

  1. Add all the ingredients to a blender or food processor and blend until smooth, scraping the sides regularly. It may take up to 15 minutes for the butter to become smooth and creamy.
  2. Once smooth, pour into a jar, seal and store in the cupboard or refrigerator.
http://chroniclesofpassion.com/2016/07/25/toasted-coconut-pecan-butter/

pecan butter

pecan butter

pecan butter

pecan butter

pecan butter

Link Love

I’m starting this day with a bit of extra excitement, as we’re heading off tonight for a 2-week stint of hiking in Iceland, and of course, I have lots of plans and maps for trail running.  It’s been kind of a dream destination for both the boy and I for a long time, and now that I am on a bit of a break from school until my certification exam, it’s a great time to refresh and spend a few weeks outside.  We’ll be camping, so I won’t have access to internet, and as a result, things will be a little quieter around here.  But I’m leaving you with lots of great articles to read in the meantime:

This week on Chronicles of Passion:

This week elsewhere:

This week in articles to share:

//And perhaps we run for the most important thing of all . . . “I just want to run happy.”

//I love these three unconventional tips for having a better body image. 

//I have so much lavender to use . . . this Lavender Tea Latte will be perfect!

//Chocolate + blueberry muffins + ice cream all in one. These look delightful!

//I’m into this: Why you Should Run Hard on Trails

//How to Bounce Back After Falling off Track (and why it’s okay sometimes to be off track)!

//When I worked and lived in London and Melbourne, I totally did the run commute thing.  Here’s how to master it. 

//Six Habits of Busy, Healthy Gals

//I’m a big goal setter, and this is a great guide on helping you set goals.

//I love this full body slamball and running workout.

quote e

pink

Beetroot Granola Bars

Let’s just start with the obvious: these bars are pink.  So pink and bright and beautiful in fact, that these are almost better to look at than to eat.  Kidding.  These are also so tasty. And healthy. These are indeed so good to eat.

And while you may look at them and think, “beetroot; isn’t that more of a winter vegetable?” Well it can be – after it’s been harvested in the summer and stored for a while – but in the freshness of summer, when you pull them straight out of the ground and can eat the tops and the bottoms and have that beautiful earthy flavour, (that partly comes from the little bit of dirt left on them), this is when beets are at their prime.

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I’m celebrating beets at their prime, plus, I really wanted to try something else. Because here’s the thing: these are no-bake granola bars!  They taste firm and baked, not soft and chewy, but there’s no baking time required.  That means no oven, and that means these are perfect for the summer.

But it wasn’t the no baking part I wanted to try, it was the use of coconut as a binding agent.  The thing with making granola bars is finding a way to bind them together that doesn’t involve lots of sugary syrup, or in my preference, doesn’t necessarily include dates.  This is when I found coconut.

pink

You process the coconut until it is almost coconut butter, sticky, and in a clump and then you add it in with your other ingredients.  But I didn’t stop there.  This is when I used the processor again to puree beet juice with bananas, which I cooked down into a sticky, thick syrup and poured in with the other ingredients.  So maybe I used a syrup to bind the bars.  But certainly not your traditional one.

Plus, you’ll want to make the bars for the colour of the syrup alone.  It’s this beautiful bright pink colour, that screams fresh beets and antioxidants.  Well all I see is antioxidants anyways.  Because that’s the other thing: these bars are so good for you.  Loaded with antioxidants and nitric oxide from the beets (hello runners!), filled with healthy fats from the coconut and great fiber from the oats and rice puffs, these beauties are perfect for a snack, breakfast or post workout recovery.

Or you can just eat them because they are so dang pretty.  Oh, and add a little bit of chocolate on top . . .

pink

Beetroot Granola Bar

Yields 16 Bars

30 minPrep Time

30 minTotal Time

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Ingredients

  • 1 1/4 cup shredded, unsweetened coconut
  • 3/4 cup oats
  • 3 tbsp chia seeds
  • 1 tbsp cinnamon
  • 1/4 tsp freshly ground nutmeg
  • 1/8 tsp pink Himalayan salt
  • 1 1/2 cups ruce puffs
  • 1/4 cup chopped pecans
  • Juice of 2 beets
  • 2 bananas
  • 3 tbsp coconut nectar
  • 3 tbsp coconut oil

Instructions

  1. Begin by placing the coconut in a blender and blend until the oil is released and it begins to clump together. This may take 5-10 minutes, so be patient!
  2. Once the coconut is ready, add it to a medium size bowl along with the oats, chia seeds, cinnamon, slat and nutmeg and stir to combine.
  3. Meanwhile, in a medium sauce pan, add the banana, beet juice and coconut nectar. Cook down until a thick mixture forms. Once ready, stir in the coconut oil to melt and set aside to cool for 10-15 minutes.
  4. Once the pink mixture has cooled, pour over top of the oats mixture in the bowl. Add the rice puffs and pecans and stir until the ingredients come together in a clump.
  5. Press the mixture into a square pan and place in the fridge to harden for 3-4 hours.
  6. Drizzle with chocolate if preferred.
http://chroniclesofpassion.com/2016/07/18/beetroot-granola-bars/

pink

pink

pink

pink

On Wellness: Functional Foods

Food is about more than just keeping us nourished. It’s about more than just converting macronutrients to calories, calories to expendable energy and repeating the process.

It’s about more than just absorbing nutrients.

Today, with our busy lives and higher stress levels, increased exposure to toxins and chemicals (in the air and our food), and our decreased levels of sleep, we need food to do more for us than just provide energy.  We need food to have a function.  Continue reading