Tag: coconut

Coconut Date Bars

Melissa King 20 Comments

I have been having a love affair lately with all things coconut.  It is just so yummy!  So, I am sharing another delicious coconut creation that was inspired by my Coconut Strawberry Muffins.  These are my Coconut Date Bars!

date bars

For these I used chickpea flour again.  After I made my Strawberry Coconut Muffins, I thought the dense texture that the chickpea flour produces was much more suited for a brownie/bar type recipe.  So here goes.

Coconut Date Bars

Coconut Date Bars

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Prep Time 10 min Cook Time 20 min Serves 9 squares     adjust servings

Ingredients

    For the bars

    For the filling

    Instructions

    1. In a small food processor or magic bullet , mix the dates and water until you get a paste-like consistency.
    2. Set aside.
    3. Preheat oven to 350.
    4. Mix all the dry ingredients for the bars in a large bowl.
    5. Mix all the wet into a medium bowl.
    6. Add wet to dry.
    7. Line an 8X8 pan with parchment leaving enough room for a bit of parchment to come out the sides. This will make the bars easier to remove when cooled.
    8. Spread a thin amount of batter so the whole bottom of the pan is covered. The batter will be a bit sticky.
    9. Once the bottom is covered, spread the date paste on top.
    10. Finish with the remaining amount of batter and place in the oven for 15-20 minutes.
    11. Let the bars cool completely before removing from the pan and cutting.
    12. Once they are cooled, grab the ends of the parchment paper and lift the whole thing out.
    13. Cut with a pizza cutter into squares.

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    Coconut Strawberry Muffins

    Melissa King 14 Comments

    My daughter has been requesting coconut trawberry muffins for a while now.  Strawberries have been very expensive lately so it’s been quite some time since we had some.  Well I was going through my freezer today and discovered a bag of frozen organic strawberries so I decided to try to make her some coconut strawberry muffins.

    coconut strawberry muffins

    This recipe is very interesting.  Since I have been doing my Budget Grocery Challenge, I have been unable to run to the store on a whim so I have had to make do with what I find in the pantry.  This has forced me to be pretty creative.  I am really glad this has happened, because it is opening my eyes to all kinds of different flours.  If you are expecting a fluffy muffin these are not for you.  They are pretty dense, but not in a bad way, I promise.  They are almost the texture of brownies.  In fact, next time, I will probably make them into brownies.  After all, they are kid approved! 🙂

    Coconut Strawberry Muffins

    Coconut Strawberry Muffins

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    Prep Time 10 min Cook Time 14 min

    Ingredients

    • 1 1/2 cup chickpea flour
    • 1/4 cup ground coconut or coconut flour
    • 1/4 ww pastry flour
    • 1 egg (I used a flax egg)
    • 1/3 cup coconut sugar
    • 1 T coconut oil
    • 1/3 cup applesauce
    • 1/2 cup milk
    • 1 cup sliced strawberries (I used frozen)

    Instructions

    1. Preheat oven to 350.
    2. Mix all the dry ingredients in one bowl.
    3. In another bowl mix all the wet.
    4. Add dry to wet.
    5. Fold in the strawberries.
    6. Spoon batter into muffin cups and bake in the oven for about 12-14 minutes.
    7. Wait until they are completely cooled before removing from the pan.

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    Gluten Free Coconut Cookies

    Melissa King 37 Comments

    For these Gluten Free Coconut Cookies, I was forced to do something a little different for me. I wanted to make a batch of cookies, but I ran out of spelt flour.  So I had to make do with my hodge-podge of pantry ingredients.  I am glad I did because these cookies came out delicious!  Gluten free too!

    cookies watermark copy

    Gluten Free Coconut Cookies

    Gluten Free Coconut Cookies

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    Prep Time 10 min Cook Time 14 min Serves 16 cookies     adjust servings

    Ingredients

    Instructions

    1. Preheat oven to 350.
    2. Blend the oats and almonds together until they are the consistency of flour. Works great in a Vitamix. Pour the mixture in a bowl.
    3. Blend 1 cup shaved coconut into a fine consistency. What remains should equal about 1/2 cup.
    4. Add the coconut, the coconut sugar and the brown rice flour to the almond/oat mixture.
    5. In a small bowl, combine all the wet ingredients.
    6. Add the wet to dry.
    7. With wet hands, form dough into balls and place on lined baking sheet about 1 inch apart. The dough will be sticky.
    8. Once all the dough is rolled into balls, you can add the chocolate chips to the tops of each ball.
    9. Bake in the oven for about 12-14 minutes.
    10. I got about 16 cookies. Not too many are left though. May be doing a second batch tomorrow!

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    Recipe Notes

    So now that I have caught the gluten free bug, what other gluten free cookies would you like to see? I am feeling inspired by this success!

     

    Pumpkin Coconut Curry

    Melissa King 23 Comments

    This pumpkin coconut curry is a little on the rich side, but it is good!  We have been wanting to do a curry recipe for a while and when we had some leftover coconut milk this week, we knew we had to try.  It is really yummy!

    This pumpkin coconut curry is great for this time of year.  Especially if you have leftover pumpkin in the freezer like we do.  We roasted the girls HUGE pumpkin from Halloween and will be eating it for a while.  It will warm you up on a cold day. which we happen to be having right now.  It makes a lot too!

    Pumpkin Coconut Curry

    Pumpkin Coconut Curry

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    Prep Time 15 min Cook Time 30 min

    Ingredients

    Instructions

    1. Add coconut oil, onion, and carrots and red pepper flakes in pan and lightly saute. 
    2. Reduce heat to medium and add coconut milk, veggie broth, and pumpkin and let it sit for about five minutes. 
    3. Add everything else, reduce heat to medium-low, cover, and let it simmer for about 30 minutes stirring occasionally. 
    4. We added baked tofu to ours, but you could add in your favorite protein instead.

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    Recipe Notes

    It’s also very good served over black rice. Enjoy!