It’s a bird... It’s a plane… It’s SuperFood Salted Caramel! This sauce embodies one of our JingSlinger taste profile principles: It’s even better than the real thing! It is loaded with hormone building beneficial fat, infused with SuperFoods and Tonic Herbs. The brand of the base ingredient is imperative in this formula, it has to be Ancient Organics Ghee for the right buttery, toffee taste, and the Vegan version needs to be the Nutiva SuperFood Shortening. Ice with it, dip in it, spread it... SuperFood Salted Caramel has an infinite number of applications, sweet or savory. We’re even showing you how to flip it into our Salted Caramel Quinoa Crunchies! How do you like them (salted caramel) apples?!
Gather Up
1 cup (225g) Ancient Organics Ghee or Nutiva SuperFood Shortening
⅔ cup (135g) Xylitol Powder, sifted
⅔ cup (85g) Lucuma Powder
2 TB Sunflower Lecithin Powder
2 TB Maca Powder
1½ tsp Toffee Stevia
1 teaspoon Sea Salt
⅛ teaspoon Cinnamon Powder
2 cups (160g) Puffed Quinoa (if making Crunchies)
Jing It Up (options)
1 tsp Astragalus
1 tsp Siberian Ginseng
Sling It Up
Use a double boiler or simply fit a heatproof metal bowl over a medium saucepan containing two inches of water. Bring the water to a simmer, then turn it down to low heat. Melt the ghee/superfood shortening in the metal bowl until it is liquid. Add in your ingredients one by one while stirring continuously. Xylitol powder needs to be put through a sifter to remove any gritty crystals. Add the sea salt last.
Once fully mixed, transfer to a heatproof container such as a large glass Pyrex liquid measuring cup. (If you are using it right away, to top or stir into a JingLato, it is ready to eat!)
If you are not using it right away, or you are making Salted Caramel Quinoa Crunchies, set a timer and stir briskly with a large fork once every five minutes to ensure that the oil remains incorporated while cooling and does not separate. Do this 3-4 times, over 15-20 minutes. Next, repeat the stirring process two more times, while having it in the refrigerator to cool more rapidly for 10 additional minutes. Once completely cooled, transfer to an airtight glass container. It can be stored at room temperature and will last several weeks.
To make Salted Caramel Quinoa Crunchies, you want the mixture to be a little warm, and the consistency to be easy to stir. Depending on the temperature in your kitchen, this should occur after the initial 15-20 minute cooling period, and may need
5 minutes in the refrigerator to thicken a bit.
If your Pyrex container is large enough, simply pour the Puffed Quinoa into the Salted Caramel Sauce and stir the mixture very well, making sure the Puffed Quinoa is evenly incorporated.
Fill your favorite mini silicon molds. Put them in the freezer to set and in about one hour, you will have Salted Caramel Quinoa Crunchies! They can be stored in either the refrigerator or in the freezer. They can be eaten straight out of cold storage, or left at room temperature for 5 minutes to soften just before eating.
