I have this written up in text for on my Ketofood Preparation page, but I wanted to do a video showing the process. There’s a different video of measuring and mixing the dry ingredients.
As a follow-up, here is what it looks like the next morning after everything separates. Note that the oil didn’t separate, you mostly just have coconut floating and chia sinking. A quick shake and it was all mixed back together.
Chris Bair is a technology and computer geek. He became involved in the powdered foods (aka "soylent") movement in January 2014, originally with a conventional recipe and later switching to a high fat, low carb "ketogenic" variant on October 2014. In January 2015 he created the recipe for Keto Chow and released it without restriction for anyone to use, at the same time he began mixing the recipe up for people that wanted a finished product and has seen steady growth in the business every month since. Chris has lived in Utah for most of his life, except for a few years living in Chile where he learned Castillian. Chris and his wife have two sets of twins with a couple singltons thrown in for good measure.
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