How to make Po Cha – Traditional Tibetan Butter Coffee

One genesis for fatCoffee is the traditional Tibetan drink, po cha, or butter tea. (The other is Niter Kibbeh, a traditionally Ethiopian preparation of butter for use in butter coffee ceremonies and other gatherings.)

Typically, po cha is made with fermented yak butter and black tea. Unlike most western butters yak butter is more cheese-like in texture and taste, imparting a typically salty taste to the tea preparation. It can be something of an acquired taste, so omitting the salt in the recipe below is perfectly reasonable.

Tibetan Butter Tea (fatCoffee-style)
Print Recipe
A traditional preparation of butter tea or po cha.
Servings Prep Time
4 cups 10 minutes
Cook Time
1 minute
Servings Prep Time
4 cups 10 minutes
Cook Time
1 minute
Tibetan Butter Tea (fatCoffee-style)
Print Recipe
A traditional preparation of butter tea or po cha.
Servings Prep Time
4 cups 10 minutes
Cook Time
1 minute
Servings Prep Time
4 cups 10 minutes
Cook Time
1 minute
Ingredients
Servings: cups
Instructions
  1. Boil water for tea
  2. In a large blender (we recommend a Ninja or NutriBullet type blender), add 4 tea bags (or more, depending on your taste)
  3. Add water to blender container
  4. Steep for 5-7 minutes
  5. Remove tea bags
  6. Add two pouches (or 4 tablespoons from a multi-serving pouch) of fatCoffee Vanilla to blender), plus salt.
  7. Close blender tightly and blend on high for 30-45 seconds
  8. Carefully open blender, and pour into separate cups; drink and enjoy!
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Grain-Free Pie Crust and Butter Cookie Dough

I have an admission to make – while it is generally accepted that I make one helluva good pie crust, I have freely admitted (when asked) to have been working from another’s recipe. The Silver Pallete cookbook has been a mainstay of our household, since before I was even part of this household. The binding is worn and 3/4 of the pages are falling out, and it is well used.

The Pâté Brissé recipe towards the back – it is not so much a recipe as one of a set of tips – explains the secret: cold, cold, COLD butter, and just enough water to let the dough form.

Making a grain-free version of this crust is a bit tricky, because what tends to make for a very good pie crust – flaky but not crumbly – is gluten. Gluten holds everything else together, and its binding power is hard to replace. We’ll use an egg here, but you can also try – if you’re brave enough – a mixture of tapioca starch, arrowroot powder and ground flax seed (about 1/8 cup each) to try to make things a bit gooey-er. But honestly, a single egg works fine. Scramble it first, before you mix it in with the other ingredients.

The trick here is to use a bit of teff flour. Teff is not a grain – it is the seed of a grass – and teff flour may even qualify as Paleo if it is properly fermented prior to cooking (I don’t do that here.)

As you’ll see in the steps below, the trick is to have ice-cold chopped up butter and to work it into the dry ingredients quickly but without heating it up. A strong set of wrists help, as well as a very solid fork.

Grain-Free Paleoish Pie Crust/Butter Cookies
Print Recipe
Servings Prep Time
1 9" Crust 20 Minutes
Cook Time Passive Time
20 Minutes 25 Minutes
Servings Prep Time
1 9" Crust 20 Minutes
Cook Time Passive Time
20 Minutes 25 Minutes
Grain-Free Paleoish Pie Crust/Butter Cookies
Print Recipe
Servings Prep Time
1 9" Crust 20 Minutes
Cook Time Passive Time
20 Minutes 25 Minutes
Servings Prep Time
1 9" Crust 20 Minutes
Cook Time Passive Time
20 Minutes 25 Minutes
Ingredients
Servings: 9" Crust
Instructions
  1. Pre-heat oven to 425 degrees
  2. Add Teff flour, almond flour, salt and baking powder to a bowl.
  3. Chop the butter, which should already be frozen, into cubes, and add to the bowl of dry ingredients. Frozen butter is the secret to every decent pie crust you've ever had, and that's what we're shooting for here.
  4. With a sturdy metal fork or wooden spoon, begin smearing the butter into the dry ingredients. You can do this in a cuisinart blender as well, but you will not get credit for the reps. You'll also need to move more quickly with a blender, because the heat from the blade will melt the butter, and you really don't want that.
  5. Eventually you will have "sheets" of butter encrusted with the dry ingredients. You can stop mixing at this point - you don't want to completely incorporate the butter and the dry ingredients any further.
  6. Scramble the egg throughly, and then add to the dough. Mix until incorporated. There's usually enough water in the egg to form a dough ball, but if not, add up to 1-2 TBSP of water. Stop when a ball forms.
  7. Put the dough in the the freezer for 10-15 minutes. The goal is again to get the butter nice and cold. A good crust can only form if the butter melts as the crust hardens in the oven.
  8. Remove the dough ball from the freezer. Place a sheet of wax paper down on the baking sheet, and put the dough ball on top.
  9. Place another sheet of wax paper on top of the dough ball, and roll it out to approximately 1/4" thickness. Work quickly, you don't want that butter to melt!
  10. Remove the top sheet of wax paper, flip the rolled out dough over into a 9" pie plate, and remove the other piece of wax paper. If the dough is sticking too much to the wax paper as you remove it, put the entire sheet back in the freezer for 10 minutes, and try again.
  11. (Optional) Place a clean sheet of parchment paper onto the pie crust, and cover the pie tin with dried beans or rice. You want to use something that will keep the pie crust weighted down. Note that this tends to not make much of a difference with the Paleo version of this crust, but the gluten-y original will puff up unless weighted down in this way.
  12. Alternatively, if you are making butter cookies, this is where you'll cut the crust into shapes and arrange on a cookie sheet.
  13. Bake in the oven at 425 degrees for 15-20 minutes.
  14. Remove and allow to cool.
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Grain-Free, Chex-Free, Chex Mix

It is hardly fair that Fall should come and we should miss out on Chex Mix. Not the pre-made stuff you find on store shelves, with chocolate-y sauces and sugar coatings and who knows what else. No, home-made stuff is what I’m talking about. Half of the experience is the smell as it cooks, and the fact that you can eat it steaming hot right out of the oven.

And let’s be clear, this grainless, chex-less chex mix has a very functional purpose: to keep you from gorging yourself on the Chex-FULL chex mix that will be circulating during the colder months.

Until the good folks at General Mills start to offer Pork Cracklings Chex, this will be a fairly good approximation.

Grain-free, Chex-Free Chex Mix
Print Recipe
Servings Prep Time
4 Servings 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
4 Servings 10 Minutes
Cook Time
20 Minutes
Grain-free, Chex-Free Chex Mix
Print Recipe
Servings Prep Time
4 Servings 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
4 Servings 10 Minutes
Cook Time
20 Minutes
Ingredients
The Not-Chex
Sauce
Servings: Servings
Instructions
The "chex", which aren't, really
  1. Pre-heat oven to 425 degrees
  2. Add almonds, pecans, and pepitas to a large mixing bowl
  3. Take the plantain chips and crush them a bit. You just want to break them up into smaller pieces so that they mix better with the nuts and seeds. Put them in the bowl with the nuts and seeds.
Sauce
  1. Melt butter in the microwave; 30 seconds on high will do.
  2. Add Worcester sauce, seasoned salt, garlic powder and onion powder. Mix thoroughly.
Final Asembly
  1. Into the mixing bowl with the plantain chips, nuts and seeds, drizzle the sauce all over. Gently mix throughly.
  2. Mix until the sauce is spread evenly over the other ingredients. In standard Chex-mix, there's a lot more butter; we use a lot less here because the chips, nuts and seeds won't absorb it. But as a result, you need to spend a bit more time mixing things up here.
  3. Bake at 425 degrees for 15 minutes. Check to see if things have begun to brown. If not, bake for another 5 minutes.
  4. Remove from oven and let cool. Serve as soon as you can get them into your mouth without burning yourself. Devour, preferably in groups, but it's also ok if you want to split this up into several bowls and devour separately.
Recipe Notes

For several reasons, this isn't totally paleo. Most Worcester sauce will have some soy sauce and/or sugar in it, and the seasoned salt we used (Lowry's, of course), has some corn starch in it. Also, it's likely that your store-bought plantain chips were fried, and probably in sunflower or canola oil.

If you want to make this more (if not perfectly) paleo, you can roast your own plantain chips in the oven; use 1 tsp himalayan pink salt, 1/4 tsp paprika, and 1/4 tsp pepper in place of the seasoned salt; and use coconut aminos or anchovy paste instead of the Worcester sauce.

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Frozen Butter Coffee Pops with fatCoffee

FatCoffe pops ready for the freezer

With the summer swelter settling in here in Philadelphia, we’ve been busy looking for ways to keep cool. Movie theaters present a compelling option, as does cranking up the air conditioner at home to your preferred setting. In our house, we set it to “Apple Store Cold.”

Thankfully, there’s a tastier, more economical, and much more Paleo option: fatCoffee Summer Ice Pops. Delicious and smooth, and they take about 5 minutes to prep (plus an hour or so in the freezer.) We made these in the evening, so that we can leave the house with our fatCoffee on a stick, a frozen frappé to go.

FatCoffe pops ready for the freezer
Frozen Butter Coffee Pops with fatCoffee
Print Recipe
Mixed with coffee or tea, fatCoffee is delicious and satisfying. Frozen on a stick, it's even more refreshing and convenient.
Servings Prep Time
6 Popsicles 5 Minutes
Passive Time
1 Hour
Servings Prep Time
6 Popsicles 5 Minutes
Passive Time
1 Hour
FatCoffe pops ready for the freezer
Frozen Butter Coffee Pops with fatCoffee
Print Recipe
Mixed with coffee or tea, fatCoffee is delicious and satisfying. Frozen on a stick, it's even more refreshing and convenient.
Servings Prep Time
6 Popsicles 5 Minutes
Passive Time
1 Hour
Servings Prep Time
6 Popsicles 5 Minutes
Passive Time
1 Hour
Ingredients
Servings: Popsicles
Instructions
  1. Brew coffee with 1 1/2 - 2 times as much coffee grounds as you normally use.
    2 cups of brewed coffee
  2. Place in a blender cup (we use a NutriBullet) and add 4 packets of fatCoffee (Vanilla or Mocha work best, but forthcoming flavors might be even more amazing).
    Brewed Coffee with fatCoffee Mocha Added
  3. Blend on high for 30-60 seconds. Blend longer than you normally would if you were making fatCoffee. In this case, a shaker bottle probably won't do the trick, but if you're especially skilled and can pull it off, send us a video and we'll post it here.
    Blender cup with fatCoffee fully mixed
  4. Pour into your popsicle mold. We are also going to try this in some ice pop pouches, which might work even better (see notes, below)
    fatCoffee Pops in their mold
  5. Close the mold with the included lids/sticks, and place in the freezer.
    FatCoffe pops ready for the freezer
  6. In about two hours, remove from the freezer, and enjoy! Our kids are enjoying pops made with Republic of Tea's Hibiscus tea, which makes for a very satisfying treat without the caffeine.
  7. Claudia with her fatCoffee Tea Pop
Recipe Notes

A note about mixing fatCoffee pops: use HOT brewed coffee or tea, because that will mix more thorough with the fatCoffee.

Even still, as the pops cool in the freezer, the foamy part will float to the top before the pops freeze completely. This means that your popsicles will have a richer, smoother part at the bottom of the stick, and a icier part at the top. We rather like it that way, but you should judge for yourself.

One possible way to make a more evenly-mixed Butter Coffee Pop with fatCoffee is to use these Ice Pop Molds instead. About a 1/2 hour after putting them in the freezer, take them out and mash them like you would a sealed fatCoffee packet to mix the material around. Even better, lay them flat in the freezer so that the icey and smooth parts are distributed evenly along the length of the pop. We'll be trying that this weekend!

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