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Bringing Home the Bakin'

bake my cake and eat it, too

Tag Archives: coconut

When it comes to grocery shopping, I’m definitely an impulsive buyer.  I walk through every aisle, even though I know exactly what I need going in, and always leave with a bag full of ingredients for which I have no true purpose; this purchase was no exception.

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 With my box of Cacao Butter in tow, I began “hitting the books” and trying to find a recipe.

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When I stumbled upon these raw, vegan almond joy bars, I couldn’t help but squeal with delight — they were exactly the sweet treat that I needed.

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 These are definitely healthier than the variety you would find at the drugstore, but they are so satisfying — I’m totally converted.

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RAW NO BAKE ALMOND JOY CANDY — Courtesy of A Simply Raw Life (With one modification)

Makes about 12 pieces

 

INGREDIENTS

For the filling:

1 1/2 cups dried unsweetened coconut

2 tbsp coconut oil

2 pitted dates

3 tbsp maple syrup (*I used 2 tablespoons, and combined with the sweetness of the dates, it was definitely sweet enough)

1 tsp vanilla

pinch salt

 

For the coating:

1/3 cup cacao butter, warmed until melted

1/3 cup raw cacao powder

2 tbsp maple syrup

Pinch sea salt

 

DIRECTIONS

In a food processor, process all filling ingredients till well combined.  It will be a little wet, but they will stick together well once you chill it..  Shape the filling into twelve mini bit size rectangles. Place them on a parchment lined baking pan and refrigerate for 30 minutes.

Set up a double boiler, using a medium sized mixing bowl. Melt the cacao butter, then whisk in the cacao powder, syrup, and sea salt.

Take each mini coconut bar and dip it into the chocolate coating, quickly placing it back on the parchment. Return them to the fridge for 10-15 minutes, or until one coating has set. Repeat the process again, so that each has a double coat.

Return them to the fridge for another 15 minutes, or more to let them set. When ready to serve, let them sit outside the fridge for about 10-15 minutes.

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I’m a firm believer that muffins should not be eaten for breakfast.  Traditionally, muffins are laden with fat, sugar, and calories, making them a poor choice for breakfast.  Fortunately, these muffins are filled with good fats (coconut oil), packed with coconut flavor, and if made with coconut sugar instead of white sugar, they are (mostly) free of refined sugars (with the exception of the sweetened coconut).  I ate one of these muffins for breakfast and was satisfied until lunch!

Double Coconut Muffins – Smitten Kitchen

1/2 cup virgin coconut oil
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
1 cup full fat Greek-style yogurt, at room temperature is best
1/3 cup granulated sugar (I used coconut sugar, instead, to make these refined-sugar-free)
1 large egg, at room temperature is best
1 teaspoon vanilla extract
3/4 cup sweetened shredded coconut, divided

Preheat oven to 375°F. Either grease muffin cups with butter or coconut oil, or line them with papers.

In a small saucepan, warm your coconut oil just until it melts. It should still be on the cool side. (I put the jar in a bowl of warm water for a few minutes, and that worked just fine)

In a medium bowl, whisk together your flours, baking powder and salt. Stir 1/2 cup shredded coconut. In a separate bowl, whisk together egg, sugar, coconut oil, yogurt and vanilla. Stir into dry ingredients until just combined. Divide batter among prepared muffin cups then sprinkle the top with remaining 1/4 cup coconut, about 1 to 2 teaspoons on each.

Bake until a tester inserted into the center comes out batter-free, about 20 minutes. Transfer muffins to a rack and let cool.

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When I got home for spring break, I noticed a few new interesting additions to the pantry: ground flax meal, coconut oil, and raw honey.  While I wasn’t surprised (my mom is obsessed with healthy foods and health food “trends”), I was curious if I would be able to make something that was as healthy as it was delicious.  Thankfully I stumbled upon these, the perfect start to my spring break detox.  These raw chocolate drops not only taste good, but also they are good for you. Filled with omega-3 fatty acids and antioxidants, these chocolate drops satisfy your sweet tooth without sending you into a sugar coma.  They only take a few minutes to prepare, so I suggest you make these ASAP!

Raw Chocoalte Drops – Elizabeth’s Kind Cafe

Ingredients:

1/3 Cup Sesame Seeds

1/3 Cup Ground Flax

1 Cup Walnuts

1 Cup Cacao Powder

1 Cup Shredded Coconut

½ Cup Raw Honey

1/3 Cup Coconut Oil

Directions:

Put Seeds, Flax, Walnuts in Food Processor and mix until ground (about 10-20 seconds).

Add Coconut, and Cacao, mix until all ingredients are well blended.

Transfer to medium mixing bowl.

Add coconut oil, honey (or maple syrup to make vegan), and mix with a spoon until blended.

Form into small balls on a baking sheet and store in the refrigerator.

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In my opinion, lemon bars are nothing to get excited about.  Fortunately, this lemon bar is not your average lemon bar.  To start, there’s no chalky, tasteless crust; even better, there’s no filling that is simultaneously lip-puckeringly tart and cloyingly sweet; my favorite part, they’re not drenched in powdered sugar. Instead, the crust is perfectly buttery and crumbly, its warmth only enhanced by the presence of the toasted coconut, and the lemon filling is smooth and delicate.  These bars were not what I was expecting, but let me assure you, I was pleasantly surprised.

Lemon-Coconut Bars – Bon Appetit

Ingredients:

CRUST:

  • 1 cup all purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 3/4 cup sweetened flaked coconut, toasted, cooled
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes

FILLING:

  • 3/4 cup sugar
  • 2 large eggs
  • 1/4 cup fresh lemon juice
  • 1 tablespoon (packed) finely grated lemon peel
  • 1 teaspoon all purpose flour
  • 1/2 teaspoon baking powder
  • Pinch of salt

Directions:

For crust:
Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil, leaving overhang. Butter foil. Combine flour, sugar, and salt in processor; blend 5 seconds. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. Gather dough into ball. Press dough evenly over bottom of prepared pan. Bake crust until golden at edges, about 25 minutes.

Meanwhile, prepare filling:
Combine 3/4 cup sugar, eggs, lemon juice, lemon peel, flour, baking powder, and salt in processor. Blend filling until smooth.

Remove crust from oven. Pour filling evenly over hot crust. Return to oven and bake until filling begins to brown at edges and is just set and springy to touch in center, about 30 minutes. Transfer pan to rack; cool lemon bars completely.

Using foil as aid, transfer lemon bars to work surface. Flatten foil edges. Cut into 16 bars. Sift powdered sugar over. (Can be made 5 days ahead. Store airtight in single layer in refrigerator.)

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