Made with toasted copra, the meat of the coconut, and tossed with a touch of salt and sugar, these flavor-forward chips surprised our office staff. Perfectly crisped and wonderfully “coconutty,” they’re an ideal match for trail mixes, ice cream and yogurt or to be eaten straight from the bag. Vegan, gluten free and with 3 grams of fiber per 0.7-ounce serving, these chips are “Dang” near perfect.
Gluten-free baking mixes don’t get better than this. Using a blend of flours including coconut flour, XO’s quick breads, cookies and cakes appeal to even the most dedicated wheat lover. Achieve perfect cupcakes with the company’s latest foolproof mix. Chocolate or Vanilla flavors also include a frosting packet to blend with butter or, even better, coconut spread.
Ask any gluten-free eater which foods she misses most since nixing wheat, and pizza likely ranks in the top five. A truly delicious gluten-free crust was nearly impossible to find—until now. Using a blend of flours including coconut flour, Gluten Free Bistro’s crust passes the taste test of not only home eaters but also restaurant chefs. New Mini Pizzas made with hormone-free cheese and nitrate-free pepperoni satisfy cravings.
Active consumers will celebrate this easily packable, powdered, organic coconut water. The latest addition to a stable of superfood products, it offers five electrolytes for hydration: sodium, magnesium, calcium, potassium and phosphorus. Each 35-calorie, 1-tablespoon serving contains more potassium than a banana and provides essential minerals and vitamins such as iron and manganese.
This crystal-clear coconut oil is the result of a proprietary, chemical-free processing method that removes most of the long-chain fatty acids, or “bad fats.” The leftover medium-chain fatty acids—the “good fats”—help the oil remain a liquid even in the refrigerator, according to the company. Consider the Garlic, Original and Lemon Herb flavors as healthy additions to salads and dips.
Noted for its high fiber content, ability to be processed into a gluten-free baking flour, and lauric acid, which is shown to increase good HDL cholesterol, coconut has made its way into a range of finished products.
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