Bill and I have been fans of Hippie Chips since they first came on the market a few years ago. Their Chocolate Cashew Cookies are so moist and fudge like! They melt in your mouth. I love snacking on their Original Coconut Chips and I also use them broken up on a vegan chocolate torte that I make. They are sooooooooooo much better than that dried “fancy” coconut you get in the baking isle of the grocery store. Actually, I can’t stand that stuff.
So, when I was offered a package of their new Coconut Chips Flavor, I couldn’t refuse. I had the choice of their Coconut Bacon or Tamari and Cracked Pepper. I chose the Coconut Bacon.
When I received it, the first thing I did was smell it. It sure smelled like bacon! Then I tasted it. It has a very subtle bacon flavor. I usually like to try product recipes as well for review purposes however, the bacon flavor is so subtle that I am sure it would get lost completely.
Would I buy it? Yes, I would but only to snack on, not to cook with. I also bought a bag of their Tamari and Cracked Pepper Flavor. I just had to try those as well.
I give the Coconut Bacon flavor a 3.5/5 and the Tamari and Coconut Cracked Pepper flavor a 4/5.
I was sent one package of the Bacon flavor for my honest review.
When I was offered the chance to try a bottle of Alligga Flaxseed Cooking Oil, I knew I had to accept. I have used Omega Flaxseed oil occasionally but you can’t cook with it. I have used it in things like salad dressings.
Why Use Flaxseed Oil?
Flaxseed oil is very healthy to include in your diet. It is high in Omega 3 and 6 fatty acids and also has some Omega 9 fatty acids. It is also high in fibre. It is a great alternative to fish oil for vegans and vegetarians. Because of that, I would love to be able to use it more in my cooking and food preparations. So, I tested Alligga Flaxseed Oil out.
3. I used it to prepare a recipe, provided from Alligga for a pasta dish. They called it “Simple Pasta”
The Outcome of Tests With Alligga Flaxseed Oil:
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1. When I tried it on it’s own, I found the taste quite bitter. For that reason, I would never use it something like a salad dressing. It would totally over power the other flavors.
2. It was fine in the shepherds pie, we couldn’t taste it in final product.
3. The name of the recipe, “Simple Pasta” was spot on. It only took about 20 minutes tomake, including boiling the pasta. The recipe called for a tablespoon of salt which sounded like way too much to me. I first used a teaspoon and after tasting it, added another teaspoon. You could really taste the bitterness of the oil but the extra teaspoon of salt really helped to mask it. A whole tablespoon would be too much for my tastes and for Bill’s as well. We don’t use a lot of salt.
I might for recipes that I wouldn’t be able to taste it in. The pasta recipe would be a great one to make using extra virgin olive oil, in fact I plan to do so. However, I wouldn’t use Alligga for it. I would still use the Omega brand for salad dressings. I don’t find it bitter at all. They both say they process it the same way, cold pressed except Alligga also filters it. I can’t believe filtering it is what causes the bitterness, unless if is filtered through something that makes it bitter. Perhaps they will find a better method that makes it more palatable.
Bill and I have been fans of Hippie Chips since they first came on the market a few years ago. Their Chocolate Cashew Cookies are so moist and fudge like! They melt in your mouth. I love snacking on their Original Coconut Chips and I also use them broken up on a vegan chocolate torte that I make. They are sooooooooooo much better than that dried “fancy” coconut you get in the baking isle of the grocery store. Actually, I can’t stand that stuff.
