Today marks the last of my series of guest posts for Kelapo Coconut and I admit, I am quite sad about it. They’ve been wonderful to work with and I love coming up with coconut oil recipes. And last night, I learned a whole lot more about Kelapo than I have over the past few months, and I really liked what I saw. When people really believe in their product, when they use it themselves and they know that they are putting out good quality that is helpful to the consumer, it really shows. That kind of passion can’t be faked, not even a little bit. With so much disingenuous marketing out there, it is a pleasure to see a true belief in what someone is selling to you.
See, last night also marked my first ever on-air, live cooking demonstration. Hosted by Chef Dennis of A Culinary Journey with Chef Dennis as part of his Google + Food Blogger Education Series, I was cooking with coconut oil in real time, on air on Google +. Yeah, it was a little nerve-wracking, as I have never in my life tried to video myself cooking anything, either recorded or in real time. But we’d selected an easy recipe, one that takes only a few moments to whip up, to showcase the healthy and easy ways to cook with coconut oil. My Coconut-Crusted Mahi Mahi Nuggets were apparently quite a hit for Kelapo, and being quick and kid-friendly, it was perfect for an online cooking demo. We also held a panel and fielded questions about coconut oil, and I was so very impressed with what Michelle had to say about Kelapo. They are serious about putting out the best coconut oil on the market, with fair and equitable trade practices and sustainable, organic farming. And although I knew all of this already, it was a true pleasure to hear it all again.
So, my latest invention for them is also kid-friendly, although this time it’s not low carb. I love coming up with healthy, gluten-free snack and breakfast items that I know my kids will like. I do struggle with this sometimes, since I can’t send anything made with nuts into my kids’ schools. So I have often have to strike a compromise and use other gluten-free flours as the base of my goodies. This combination of oat flour, flax seed meal, shredded coconut and bananas really worked. And don’t forget the virgin coconut oil! It makes all the difference to the taste and the texture, keeping this cake moist and flavorful for several days.
Please check out my Coconut Banana Chocolate Chip Breakfast Cake on the Kelapo blog.
This post was sponsored by Kelapo Coconut. All recipes, photographs and opinions are my own.