Where I Buy Ingredients…and Information on Coconut Oil
I have often received emails with questions on where I buy my ingredients. Hopefully this post will help answer those questions. I love sales, especially the clearance racks and watch for food items to go on sale. I don’t like to spend a lot of money on things. When we switched to Paleo, it almost killed me to pay $8.00 for a pound of coconut flour and some exorbitant amount for a small jar of coconut oil. I absolutely refused to even try almond flour as it was well over $10 a pound. And then there is raw honey–which is another not-so-cheap ingredient in unrefined baking. It was clear I was going to have to do something different than buying all these things at the health food store.
To begin with, we belong to a co-op called Azure Standard. I am not positive, but I think that they deliver all over the country. There are requirements for how much is ordered in the group (around $500) and individually you need to spend $50 or more in order for them to send the shipment. They sell a lot of items in bulk and their prices are typically fantastic. These are some of the things I order from Azure Standard and the approximate price I pay (but prices change all the time).
Azure Standard Products
-Bob’s Red Mill Almond Flour ($22.00 for a 5 pound bag = $4.40/lb.)
-Coconut Secret Coconut Flour ($24.00 for a 5 pound bag =$4.80/lb.)
-Organic, Unsweetened Shredded Coconut ($15.00 for a 5 pound bag = $3.00/lb.)
-Thai Organic Coconut Milk (canned) ($27.50 for 12 – 14 oz. cans = $2.29/can)
-Coconut Secret Raw, Organic Coconut Aminos (I use this as a soy sauce substitute) ($4.50 for 8 oz.)
-Earth Circle Organics Raw Cacao Powder (raw cacao is much more beneficial to you than cocoa) ($12.00/lb.)
-Cashews, Raw, Small Pieces (in most of my cooking I chop them up so this works for me) ($20 for a 5 pound bag = $4.00/lb.)
-Cashews, Raw, Whole ($40.00 for a 5 pound bag = $8.00/lb.)
-Sunflower Seeds, Raw, Organic ($10 for a 5 pound bag = $2.00/lb.)
I also buy a lot of things at Costco. If you have one of those close to you, you might be surprised how much they carry that you can eat. There is a yearly membership fee like Sam’s Club, but we find for our family it is definitely worth it. Costco product selection varies from store to store, so no guarantees your store will carry these things.
Costco Products
-Almonds (unsalted, unroasted) ($10 for a 3 pound bag = $3.33/lb.)
-Sunmaid Organic Raisins ($8.00 for 2 pounds = $4.00/lb.)
-Walnuts (unsalted, unroasted) ($15.00 for 5 pounds = $3.00/lb.)
-Organic Fuji Apples (price changes depending on the season but is usually around $1.50/lb.)
-Organic Baby Spinach (couple bucks for a big, 1 pound container)
-Bananas (price varies, but cheaper than our grocery stores)
-Vanilla (16 ounces for appr. $6.00)
-Maranatha Roasted Almond Butter, Smooth (26 ounce jar for appr. $6.00)
-Butter (currently $8.00 for 4 pounds = $2.00/lb. — pastured, organic butter would be much better for you though)
-Eggs (currently $8.00 for 5 dozen = $1.60/dozen — again, farm fresh organic would be better for you)
-Kirkland Maple Syrup (pure, Grade A) (32 ounces for appr. $14.00)
Coconut Oil Info
Most of the ingredients I buy come from one of the two places mentioned above. Coconut oil, however, has been an interesting research project and trial. I first started with a small jar that was really expensive from our local grocery store. Then, I went in with a few other ladies on a 5 gallon bucket from some company that we split (but was inconvenient for the lady who received it to try and divide it evenly). Then, I ordered 1 gallon from a company that Azure Standard sells. It didn’t have a lot of information on it, but said it was raw, cold-pressed and organic so I thought it must be good. At this time I started to learn about what to look for in a coconut oil. This [lengthy] article on coconut oil by Dr. Mercola states the things you should look for when choosing a coconut oil. In a nutshell, these are the things to look for:
1. USDA Certified
2. Unrefined
3. No chemicals added
4. Unbleached
5. Undeodorized
6. Not hydrogenated
7. Not GMO (genetically modified) or hybrid coconuts
8. Made from FRESH coconuts, not dried coconuts (used in cheap coconut oils)
9. Not processed with heat
Mercola’s website sells a good brand for $65.45 a gallon (currently the sale price), Tropical Traditions also has a good coconut oil for $65.00 a gallon (currently, through March 15th), and then there is the brand that I use: Nutiva–which is currently selling their organic, extra-virgin coconut oil at $59.99 a gallon (this also is on sale). Since I ordered my first gallon of Organic, Extra-Virgin Nutiva Coconut Oil, the price has increased slightly, but the “one-gallon price” has always been on sale. That is not to say that it will always be on sale, but I liked that it wasn’t just a “one-week deal” or anything.
Nutiva also offers FREE shipping on orders over $30.00, so if you like to buy in bulk like me, that just tops off the cake! I became an affiliate of their company soon afterwards because I love their coconut oil and love their prices! Their coconut oil meets Dr. Mercola’s standards and their price is even cheaper than Azure Standard sells Nutiva Coconut Oil for (surprisingly!) So, if you do decide to order from Nutiva, I’d love it if you wanted to go through my link. I do get a small compensation from Nutiva if you do decide to order through my link.
Just a little more on coconut oil…when I mentioned before that I had bought a brand of coconut oil that was raw, cold-pressed and organic…it was, but I found out after calling the company that it came from dried copra instead of fresh coconuts. The next coconut oil I ordered was Nutiva. When I received it, I could actually smell a difference between the two. The Nutiva brand smelled fresher to me! (Granted, I do have a super-strong nose…and it is even more sensitive being pregnant…)
Raw Honey
It is very beneficial to your health if you can find local, raw honey. I have heard that it helps with allergies other things if you can buy locally. This may take some research for you to find. If you do find a good supplier though, it is well-worth it. Raw honey can range anywhere from $2.00 a pound (the cheapest I’ve ever seen it) up to $5.00 a pound (and probably higher)! I buy honey in one gallon containers to save money.
Grass-Fed Beef
Grass-Fed Beef is a great thing to find locally. We found someone who raises his beef grass-fed and doesn’t use hormones or antibiotics on them. It is basically organic without being “certified” which costs farmers an arm and a leg to do so. If you can afford to buy 1/2 beef, that is probably going to be your best price. We split a half-beef between 3 families…and I don’t think it will last our family too long…
Other Products
I buy produce when it is on sale at our grocery store or at Costco. Our Costco carries a lot of organic produce which is fantastic! And I actually buy sweet potatoes and yams )non-organic) at Wal-Mart…they are almost half of the price of our grocery stores. I buy Ghiradelli Dark Chocolate Chips at Wal-Mart as well.
Hopefully this information has been helpful to you. If you don’t have a Costco or something similar nearby that you can buy in bulk from, check around to see what is close to you. I’ve heard that “Whole Foods” is a great store to buy organic products, but we do not have one here. Let me know if you have further questions or suggestions to other places that you buy your ingredients!
Grasshopper Pie (Grain-free, Dairy-free!!)
This was our Valentine’s Day Dessert this year! It isn’t as simple as opening a box of ice cream and a package of oreos, but this way it is grain-free, dairy-free, and refined sugar-free! It combines a few different recipes that I’ve already posted.
Grasshopper Pie
Ingredients:
2-3 cups prepared Mint-Chocolate Chip Ice Cream (we used 3 cups, but this is more than one recipe of the ice cream…)
3/4 cup almond flour
3/4 cup almonds, finely chopped
1/4 tsp. salt
1/4 cup raw honey
3 Tbsp. coconut oil, melted (or butter)
3 Tbsp. cocoa or cacao
Coconut Whipped Cream and/or melted chocolate chips for garnish
Directions:
1. Preheat oven to 325 degrees.
2. Combine almond flour, almonds, salt, honey, butter and cocoa in a bowl.
3. Press into a 9″ pie plate.
4. Bake at 325 degrees for 10-12 minutes.
5. Cool completely and place in freezer.
6. If your ice cream is already prepared and in the freezer, let it stand at room temperature until you can scoop and spread it fairly easily. Fill frozen pie shell with softened ice cream and place back into freezer to firm up. (If you prepare your ice cream after making the crust, you can pour it right into the crust from the ice cream maker.)
7. (Optional) Decorate pie with prepared coconut whipped cream and/or melted chocolate. Place back in the freezer until ready to serve! Remove pie from freezer for a few minutes before cutting and serving.
*I have only made this recipe once, and even though we loved it, we did have a bit of trouble with the crust coming apart from the ice cream section…if anyone has any tips that would help that, let me know!
Shared on Allergy-Free Wednesdays and Proverbs 31 Thursdays Link-Up!
Flatbread (Paleo-Scandinavian Version)
Haha, Paleo-Scandinavian…this phrase is like an oxymoron! BUT, I am Scandinavian and LOVE my Grandma’s whole wheat/oatmeal flatbread recipe…so I ventured to make my own…without oatmeal or whole wheat. I am happy to say that the end result satisfied my craving for flatbread! I think there are lots of versions and variations of flatbread, so I apologize if this is not what you were thinking it is. This version is thin and fairly crispy. We love it topped with butter and honey-sweetened strawberry freezer jam, but you can put whatever you want on it! Enjoy!
Flatbread (Paleo-Scandinavian Version)
Ingredients:
1 1/2 cup almond pulp flour (I dry my leftover almond pulp from making Homemade Almond Milk on a baking pan at 250 degrees until dried out. Then I put it in a blender or food processor to break up the clumps and make it more of a flour-consistency.) *NOTE: Almond flour does NOT work the same.
2 Tbsp arrowroot
1/2 tsp. salt
1/4 cup almond milk
1/2 tsp. lemon juice
3 Tbsp. softened butter
3 Tbsp. coconut oil, soft
1 1/2 Tbsp. honey
(extra arrowroot if needed)
Directions:
1. Preheat oven to 350 degrees.
2. Mix almond pulp flour, arrowroot and salt in a bowl.
3. Combine almond milk and lemon juice in a small bowl and let sit 1-2 minutes.
4. Add almond milk mixture, butter, coconut oil and honey to dry ingredients and mix well with a hand mixer.
5. Thinly, roll out dough between two pieces of parchment paper. You may need to add more arrowroot if the dough it too sticky. (I rolled mine to a thickness of about 1/8″ or less–the thinner you make it the crispier it will be.)
6. Cut into desired sizes with a pizza cutter or pastry cutter. (Mine range in sizes from 4″ x 3″ to 3″ x 2″.)
7. Using a metal spatula, carefully lift pieces of flatbread and place on a cookie sheet.
8. Bake at 350 degrees for 8-12 minutes or until edges start to brown. (Time will vary depending on how thick you make your flatbread.)
9. Remove from baking sheet to a cooling rack to cool. Top with butter and whatever else you like and enjoy!
Raisin Nut Crunch Cereal
Finally! A cereal-substitute we like that reminds us of cereal!! The recipe I based this one off of is from Civilized Caveman and is found here. Thanks for the great recipe, Civilized Caveman!
Raisin Nut Crunch Cereal
Ingredients:
1/2 cup sunflower seeds
1/4 cup pumpkin seeds
2 Tbsp. squash seeds (or more pumpkin seeds)
1/2 cup almond meal (I used dried almond pulp from making almond milk)
1 1/3 cup coconut
1 cup almonds, chopped
1 1/2 tsp. cinnamon
3 Tbsp. coconut oil
1/4 cup raw honey
1 tsp. vanilla
1 cup raisins (added after cereal is baked)
Directions:
1. Preheat oven to 325 degrees.
2. Combine all dry ingredients (except raisins).
3. Warm coconut oil and honey slightly so they are easily incorporated. Pour oil, honey and vanilla over dry ingredients. Mix well
4. Spread cereal mixture over large baking pan (15 x 10 or bigger) and bake at 325 degrees for 20 minutes. Take out of oven, stir mixture and bake for another 5-7 minutes.
5. Cool. Add raisins and serve with homemade coconut milk or homemade almond milk! Store in an airtight container.
Pumpkin Streusel Pie
I love baking in the fall! The smells of apples, pumpkin and cinnamon are so warm and welcoming! Before I switched to being grain-free, gluten-free, dairy-free and refined sugar-free, my favorite pumpkin pie was one that had a streusel topping. One of my favorite things to do is taking recipes that I used to eat and recreating them so I can still enjoy them! Pumpkin Streusel Pie is one of those recipes. Enjoy!
To view the recipe, see my guest post for The Nourishing Gourmet here.
Apple Bars
‘Tis the season for apples…and apple recipes!! My grandma makes the best apple bars and I have missed them. So I decided to try and make Paleo Apple Bars yesterday. Much to my delight they turned out! They aren’t quite as flaky as Grandma’s apple bars, but they are yummy! (The same cannot be said about my first attempt at apple crisp without grains or refined sugars…)
Apple Bars
Crust Ingredients:
3/4 cup walnuts, finely chopped
3/4 cup almonds, finely chopped
1 tsp. salt
1 1/2 cup coconut flour
6 Tbsp. Arrowroot
3/4 coconut oil or butter (cold)
6 eggs (1 egg separated)
1/4 cup honey
Filling Ingredients:
peeled and sliced apples
3/4 cup honey
1/2 tsp cinnamon
Glaze Ingredients:
1/4 cup butter, softened
2 Tbsp. honey
1/2 tsp. vanilla
Directions:
1. Preheat oven to 425 degrees.
2. Combine dry ingredients for the crust in a large bowl.
3. Cut in cold butter or coconut oil with pastry blender.
4. Mix 5 whole eggs and one egg yolk with honey.
5. Add to egg mixture to flour mixture and mix until combined (I used a fork and my hands).
6. Roll out 1/2 of crust between two pieces of parchment paper and put in a greased 10×15 pan.
7. Put sliced apples on top of crust. (I put a few layers of apples on mine.)
8. Drizzle honey over the top of the apples and sprinkle with cinnamon.
9. Roll out the other crust between two pieces of parchment paper and place on top of apples.
10. Brush the top crust with the egg white.
11. Bake at 425 for 10 minutes and then 325 for 15-20 minutes.
Frosting/drizzle:
1/4 cup butter, softened
2 Tbsp. honey
1/2 tsp. vanilla
1. Whip ingredients together and spread on top of bars. (If you do it while they are slightly warm still, it will melt and be more like a glaze.)
Homemade Almond Milk
I have made two different versions of almond milk now, and I will share both options with you. If you make it with 4 medjool dates, it costs about $1.80 a quart ($3.60 a half gallon) which is close to what I pay for it at the store. If you make it with maple syrup, it costs about $1.30-$1.50 a quart ($2.60-$3.00 a half gallon) which is cheaper than I can buy it. I buy my dates, almonds (unsalted, unroasted) and maple syrup at Costco. I actually prefer the taste with the dates, but think I will try it with 2-3 dates next time instead. I also found that straining went a lot quicker when I made it without the dates, but it still worked pretty well.
Homemade Almond Milk
Ingredients:
1 cup almonds (preferably raw)
soaking water
4 cups water
1 tsp. vanilla
sweetener of choice (1-2 Tbsp. maple syrup or 4 dates)
Directions:
1. Soak almonds in water for 8 or more hours. Rinse almonds and discard soaking water.
2. Put almonds, 4 cups water, vanilla and dates (if using) into blender.
3. Blend on high for 1 minute.
4. Strain through fine mesh strainer.
5. Strain again through nut bag or cheesecloth.
6. (If using maple syrup instead of dates, add it now.)
7. Store in the fridge for 3-5 days.
Notes:
*You can sweeten it according to your liking or leave it unsweetened as well. I’ve also seen recipes for adding cocoa to make chocolate almond milk–yum! They suggest 2 Tbsp. of cocoa added to a sweetened version of almond milk (like the above recipe). Enjoy!
*ALMOND PULP: I’ve read that you can dry out the leftover almond pulp and use it as almond flour. I dry mine out on a baking sheet with sides and cook at 300 degrees, stirring every 10 minutes or so. It takes about 25-40 minutes to dry it all out. I haven’t tried it as almond flour yet, but if it works–wow! Almond flour is so expensive and if you make milk and flour, you definitely will save money!
Let me know how you like your almond milk and if you use the dried almond pulp in any recipes!
Grain-Free Sandwich Bread
I’m sure there are some good grain-free bread recipes out there–I just haven’t found one that we really like. So, I combined a few different recipes, modified it some and came up with this one. If you make it in a regular loaf pan, it will be a short loaf–about 2 inches high. But it still is good toasted or plain as a sandwich or with honey-sweetened strawberry jam. The texture is totally different than a wheat flour bread, but we like it. I hope you do as well!
Grain-Free Sandwich Bread
Ingredients:
3/4 cup sifted coconut flour
1/2 cup flaxseed meal
1/2 cup almonds-ground
1/2 cup arrowroot powder
1 tsp. salt
2 tsp. baking powder
1/2 cup applesauce
1/4 butter or coconut oil (melted)
6 eggs
2 Tbsp. honey
Directions:
1.Preheat oven to 350 degree.
2. Combine dry ingredients.
3. Add applesauce, butter or oil, eggs and honey and mix well with a hand mixer or stand mixer.
4. Pour batter into greased loaf pan or pans (1 regular size loaf pan or 2 small loaf pans — I grease sides of pan with butter).
5. Bake at 350 for 35-40 minutes or until knife inserted comes out clean.
6. Let cool completely before storing. (I store it in the fridge, but don’t know if that is necessary.)
*Optional: sprinkle sesame seeds on top of loaf before baking.
*The loaf in the picture was made in a small loaf pan — 5″ x 2 1/4″ x 2″ (the plate was a small plate)
Casharoos — Seed, Fruit & Nut Bars
This recipe for “Casharoos” is inspired by Trio Bars. Costco had samples of these one day and I thought I’d give them a try–they were so tasty!! Unfortunately, they contain rice malt (grain) and evaporated cane juice so I thought I would see if I could find a recipe for them online (plus, I’m too cheap to buy them). I didn’t find a recipe for trio bars, but found a few for fruit and nut bars. I saved a few of them and then ended up creating my own recipe. They have a texture similar to a chewy granola bar. The actual trio bars contain a few more ingredients and have different dried fruits in them. We just use raisins but you could mix it up by using dried blueberries, cherries, cranberries, etc. I also try to use raw nuts and raw honey to make them more nutritious, but that is not necessary.
Casharoos
Ingredients:
1 cup raw cashews
1 cup raw almonds
1/2 cup raw sunflower seeds
1/2 cup organic raisins
1/3 cup shredded, unsweetened coconut
1/4 cup pumpkin seeds
2 Tbsp. sesame seeds
2 Tbsp. flax seeds
1/4 tsp. salt
1/3 cup raw honey
Directions:
1. Preheat oven to 325F.
2. Coarsely chop cashews and almonds.
3. Mix all dry ingredients together.
4. Add honey and stir to coat.
5. Line a 9X13 pan with parchment paper.
6. Pour mixture unto pan and spread out evenly with a rubber or silicone spatula.
7. Bake at 325 for 17-22 minutes. Place pan on cooling rack and let cool for 30 minutes or more. Lift the sides of the parchment paper to take the bars out. Cut bars into desired shapes and let cool completely. Bars will be soft at first but will become a chewy granola bar texture when cooled. Enjoy!
*I use raw nuts and raw honey because they are more nutritious. You can use regular honey and nuts (roasted/salted) though you may want to cut out the salt if you are using salted nuts.
*You can grease the pan instead of using parchment paper, but it is MUCH easier to get the bars out using parchment paper.
*If you don’t have all the ingredients, substitute more of another ingredient or put in something else completely!