Have you seen or heard of MELT Organic? It’s a company that makes organic coconut oil baking sticks and spreads. They sent me some samples. They are really good! They are made of all organic ingredients and are vegan. This is good news for me, since my 14 year old is trying out being vegan right now. Not sure how long he’ll go on with that diet plan, but it’s been interesting for me to try to keep him fed. He seems to be living off peanut butter sandwiches right now. But I hadn’t realized these baking sticks and spreads were vegan, so I can’t wait to tell him to have some toast! It’s kind of a family joke—whenever the boys tell me their stomach hurts and that they’re hungry, I tell them to have toast. It became such that they were really annoyed every time I’d say that. So now lately whenever they have any issues at all, a stubbed toe, sunburn, headache, you name it, I tell them the best thing for them is to have toast. They LOVE it. (eyeroll) Try it next time you have any ailment, have some toast. Try it with MELT. I’ve made a couple grilled cheese sandwiches with it (with gluten free bread for me). Good stuff!
Hello, back to cookies—you know, really what life is all about.
Since I have My Favorite Grain Free Chocolate Chip Cookies already, I simply used the MELT Organic baking sticks in place of the coconut oil in the recipe and they turned out delicious and perfect. I love them. They are all for me. One thing I realized as I made them a couple days ago, they seem to be better with age. Which is quite the opposite with regular chocolate chip cookies. If you’re looking for a grain free, refined sugar free chocolate chip cookie recipe, you should definitely try mine that I’ve linked here. Try them with MELT!
Want a cookie? I’ve got plenty.
But hurry, they won’t last long…………..
Guess what, MELT also makes a Chocolate MELT Organic Spread! (It’s not vegan, as it has some honey), but it’s good! I actually haven’t tried it on just some toast, but all the sudden that sounds really good and now I must. MELT Organic mention that even their spreads can be used for baking, so I have tried the Chocolate MELT Spread a couple times with a brownie recipe. But I’m still tweaking it. I don’t think it’s the MELT that is causing me to not be perfectly in love with the recipe yet, I think it’s my substitutes for regular granulated sugar (using coconut sugar and raw honey) that I haven’t gotten just right yet. My goal (and we should all have goals, right?) is to keep making brownies, brownies, brownies until I get it right. Then I’ll share the recipe.