SUPER HEALTHY SALTED CARAMEL SAUCE
This is a fabulously easy, healthy and utterly delicious caramel sauce which is wonderfully versatile and totally addictive. Drizzle over pancakes, fruit salad, hot baked apples, stir into coconut yoghurt, or use as a dip for chunks of fruit – we keep finding new excuses to use the sauce.
One of life’s guilt-free pleasures.
Servings:
Ingredients
- 1/2 cup honey
- 1 1/2 tbsp ghee
- 1/2 cup coconut milk
- 3/4 tsp Salt
Instructions
- Place the honey in a pan and bring it to a boil – let it boil very gently for about 5 minutes. Stir with a wooden spoon from time to time to make sure the honey does not stick or burn
- Remove from the heat and whisk in the ghee (or coconut oil/palm shortening), coconut milk, (this is the thick part of the coconut milk, which rises to the top in a can – you could use the watery part of the coconut milk for smoothies) and the salt – the honey will be red hot so please take care. If you want to make normal caramel and not salty caramel then only use ¼ tsp of salt
- Return the pan to the heat and let it bubble away gently for between 15 and 20 minutes
- Allow the mixture to cool. Use it immediately or store in a glass jar in the fridge for at least 1 month
- You can serve the caramel straight from the fridge or you can warm it up by placing the glass jar in a bowl of freshly boiled water for a few minutes until it softens
THE SCIENCE BIT
The nutritional value of this delicious sauce is almost too good to be true – it has antimicrobial and anti-fungal properties through the honey and coconut milk and is loaded with healthy gut-healing fats – ghee is rich in vitamins A, E and K and butyric acid, a short chain fatty acid – beneficial intestinal bacteria convert fibre into butyric acid and then use that for energy and intestinal wall support.
