A small Canadian company, Miski specializes in non-allergen, organic, cultivated sustainably, and fully able to be traced to their sources foods. Nut allergies?
Then check out their Sacha Inchi Butter and Sacha Inchi Cocho Butter made from made from roasted sacha inchi seeds which are found in a fruit native to the Caribbean and South America and considered a superfood. But that’s not their only product.
Indeed, with a focus on Peruvian foods, they also have a Yacon Syrup made from yacon tubers that grow in highlands of the Peruvian highlands and is used as a sweetener, has a caramel taste, and contains less calories than sugar.
Yacon Flakes are good to eat as a snack and as an ingredient in trail mix. Dark Chocolate Covered Pineapple Chunks, Chia Seeds, Ripe Banana Powder, and Vegan Quinoa Carrot Cake to name just a few. And there are recipes, which is great since these are unique ingredients.
- 2 cups old fashioned oats
- 1/4 cup dark chia seeds
- 1/2 tsp pink Himalayan salt
- 1 cup sacha inchi butter or sacha inchi choco butter
- 1 tbsp yellow maca powder
- 1/3 cup maple syrup
(Optional) Chocolate coating:
- 3/4 cup cacao powder
- 1/2 cup maple syrup
- 1 tbsp coconut oil
In a medium bowl, stir oats, chia, maca & salt. Add sacha inchi butter & maple syrup to the mix and stir.
Line a cookie sheet with parchment paper. Wet hands and form dough into about 12-15 balls.
Place bits on parchment paper and put in freezer.
Place cacao and coconut oil in a small pot, add maple syrup and heat until melted. Remove from heat. Once the mixture has cooled (but not hardened), dip bits in using your hands or tongs. You should have a solid coat. Add Himalayan salt on top, then freeze on prepared parchment until hardened.
Store Inca Pits in a glass container. Enjoy cold or at room temperature, alone or with tea.