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Monday, 30 March 2015
Ginger Fat Bombs - Low Carb and Gluten Free
Libby at 'Ditch the Carbs' Blog has made a few fat bomb recipes and these ginger fat bombs are her favourite. I too have always liked the taste of ginger. Have a look at this recipe idea and why not give it a try... it's another winner I think.
"Fat bombs will keep you fuller for longer, reduce your carb intake, and contain a healthy dose of coconut oil. Coconut oil is making a huge comeback for various reasons. It is high in lauric acid which is anti fugal and anti bacterial. It is also a great source of MCT (medium chain triglycerides) which are metabolised in the liver for rapid energy, and can produce ketones which have been shown to be therapuetic for brain function. Snacking on coconut oil to keep hunger away.
Use a combination of Coconut Butter and Coconut Oil. Coconut butter is similar to coconut oil but the butter still has some fibre and white meat from the coconut. It has a richer taste. The difference between them is similar to comparing peanut butter with peanut oil. There are some carbs in coconut butter, but most of it is fibre and it is great for those who do not like the texture of straight coconut oil.
If you like these, then why not take a look at the Chocolate Fat Bombs with walnuts or the Paleo Easter Eggs (just call them fat bombs any other time of the year). All are super simple recipes to make when you get hungry and want a quick snack."
INGREDIENTS Serves 10 75g/ 2.6oz coconut butter softened 75g/ 2.6oz coconut oil softened 25g/ 0.8oz shredded coconut (unsweetened) 1 (5ml) tsp granulated stevia or sweetener of choice, to taste ½ (5ml) tsp dried (powdered) ginger
INSTRUCTIONS Mix all the ingredients in a pouring jug until the stevia is dissolved. Pour into silicon moulds or ice block trays and refrigerate for minimum 10 minutes.