Tag Archives: coconut

Homemade Lara Bars (Coconut Cherry-Date)

27 Sep

I’ve been reading all over creation that you can make healthy bars at home. So after reading a bunch of recipes, I made up my own… These are SO tasty, and only contain dried fruits and nuts!


Ingredients

  • 3/4 c. almonds
  • 3/4 c. pecans
  • 1/4 tsp salt
  • 12 pitted dates
  • 1/2 c. dried cherries
  • 1/4 c. dried cranberries
  • 1/4 c. raisins
  • 2 tablespoon coconut oil
  • 1/2 cup finely shredded coconut flake

Method

  • Process nuts and salt in a food processor, until it is coarse (not too ground, with a few nice chunks). Pour nuts into a large bowl.
  • Process dates, cherries, raisins, and coconut oil in a food processor until it makes a big ball.
  • Mix the date mixture into the nut mixture with your hands until thoroughly mixed. Add coconut flake and mix further.
  • Press the mixture into a ball. Using a silpat on a baking sheet, press and flatten ball into a rectangle on the silpat. Cut into the size you’d like– I made 10.

Rich Summer Oatmeal

29 Aug

I’ve read a handful of cold oatmeal recipes in the last few weeks and have been ever-so-curious. So I whipped up a version for the last 2 nights, and the one I had this morning was rocking. I will most likely be having this for the next couple weeks… 🙂

Cold oatmeal sounds super weird at first (Rafe made a funny face when I told him what I was making), but it has a rich, creaminess to it.

This is the sort of thing that would definitely work in a brunch buffet line as well just the ordinary Wed morning.

Fantastic breakfasty goodness!

Ingredients

  • 1/4 c oats
  • 1/2 c almond milk
  • 1/3 c fat-free Greek yogurt
  • 1-2 tsp honey
  • dash almond extract
  • 1 1/2 tbsp dried cranberries
  • 1 1/2 tbsp unsweetened coconut flake
  • Fresh-cut fruit

Method

  • Mix everything together until combined.
  • Let sit overnight in the fridge. Eat the next day (with fresh fruit on top)!

Tangy Coconut Ice Cream

28 Aug

My version of a banana split with the coconut/almond ice cream

Last Sunday, I decided to try out a new recipe for coconut ice cream– with an extra protein boost from silken tofu! I know it sounds like it would taste disastrous, but I promise, it actually stood the test. and who doesn’t like extra protein in their desserts?

The almond extract neutralized the tofu flavor, and the coconut flake added a nice texture. This is a tangy add to bananas and chocolate sauce, but also tastes great with berries– or on top of peach cobbler.

Ingredients

  • 1 box silken tofu
  • 1 can lite coconut milk
  • 1/2 c milk (almond or coconut), or as much as 1 c, if you want more volume
  • 1/2 c unsweetened coconut flake
  • juice of 2 limes (you could add another if you want it extra limey)
  • 1 tsp almond extract (or to taste)

Method

  • Blend everything in a blender.
  • Freeze in your ice cream maker according to instructions.

Almond Joy Oatmeal

11 Aug

Back at it– another Sat morning when I wake up before Rafe… I’m hoping to get a run in before we start on the gazillion errands we need to do, but he’s still asleep (we were out super late watching a late showing of Dark Knight).

So to be clear, I absolutely love Mounds and Almond Joy candy bars. But Rafe actually quite strongly dislikes almond-flavored anything, so I haven’t made much in that department for years. And, well. He’s asleep right now.

I made enough for one serving, and it was delicious! The almond flavor made it nice and rich.

Ingredients

  • 5 tbsp quick oats
  • 2 tbsp unsweetened coconut, or more if you’d like to make it more “Mounds”-like
  • 1/2 c almond milk, or more depending on how liquidy you like your oatmeal
  • 1 tbsp cocoa powder
  • 2 tsp splenda blend sugar
  • dash almond extract
  • 2 tbsp dried cranberries (optional)

Method

  • Mix all ingredients, less almond extract, together in a bowl. Microwave for ~1:30- 2 min on high.
  • Add in almond extract when out of the microwave.

Cranberry Coconut Bars

10 Jul

Not too many left…Since we’re moving this week, I’m making a desperate attempt to finish up everything in our freezer! Since we had some cranberries (and actually still have another bag!), I figured I’d whip up some cranberry bars. I wanted to use a different sort of recipe and try to make it a smidge healthier than this recipe from the Food Network, so I reduced the sugar content and added some whole wheat flour.  This recipe turned out amazingly! I love the sweet and crunchy accents of the coconut and walnuts.
Crust Ingredients
  • 6 tbsp unsalted butter, cut into pieces
  • 1/2 c brown sugar
  • 1/2 tsp salt
  • 1/2 c whole wheat flour
  • 1/2 c regular flour
  • 1/2 c chopped walnuts
Filling Ingredients
  • 1/2 c sugar
  • 1/2 c reg flour
  • 1/2 tsp baking powder
  • 2 eggs
  • 1-2 tbsp almond milk
  • 1 tsp vanilla
  • 1 1/2 c frozen cranberries, coarsely chopped (in half)
  • 1/2 c coconut flake
  • 1/2 c chopped walnuts (pecans would be okay too)
Method
  • Preheat to 350. Combine butter, sugar, and salt in a bowl and mix well. Gradually add flour and walnuts, pressing together with a fork. Press mixture into bottom of an ungreased square baking pan. Bake 20 minutes, until crusty and brown.
  • With a whisk, combine sugar, flour, and baking powder. Add eggs, milk, and vanilla with an electric mixer (or whisk the hell out of it). Fold in cranberries, coconut, and walnuts. Add a tbsp more milk the mixture is too thick. After crust is baked, remove from oven and spread filling on top, evenly. Return to oven and bake another 30-35 minutes. Cool on wire rack.

White Chocolate Cranberry Walnut Cookies

30 Jun

The full plate…

Still loving me some oat flour… Woke up on this somewhat cloudy day (drat for the fact that this is our last wkend in our apartment with a pool and it’s cloudy), too early as per usual. While Rafe got in another hour of sleep, I responded to some emails and stuck this in the oven… They turned out brilliantly!

Ingredients

  • 2/3 c oat flour
  • 2 pinches of salt, very scientific, I know
  • 1/4 tsp baking soda
  • 3 tbsp brown sugar
  • 1/4 tsp vanilla
  • 1 tbsp canola oil
  • 3 tbsp almond milk
  • 2 tbsp coconut flake
  • generous 2 tbsp white chocolate chips
  • 2 tbsp dried cranberries
  • 1 tbsp chopped walnuts

Method

  • Preheat to 350. Pour flour into a bowl. Add salt and baking soda and whisk. Add brown sugar. Now pour in all the wets (vanilla, canola, milk) and mix until blended. Stir in white chocolate chips, coconut, craisins, and walnuts.
  • Lump into balls and flatten slightly onto silpat (or greased baking sheet). I made 8 cookies from this recipe. Bake for about 10 minutes.

And then there was one…

Healthiest Chocolate Chip Cookie

16 Jun

Plate of cookies, just before they were summarily eaten.

So it 9am on a Saturday, and the hubs is still sleeping. Since I can never sleep over 8 hrs, I’ve been up for a little while, wondering what to bake for breakfast, since weekend breakfasts are basically my favorite meal of the week. I wanted to do something healthy, but not obviously so.

So I went with oats! This cookie recipe calls for oat flour (which I made in a food processor) and barely any of the “bad stuff” which makes it perfect for breakfast. Plus, it has the protein in oats as an added boost for the day.

Rafe got out of bed just as the cookies were coming out of the oven, so the cookies barely lasted 5 minutes.

Ingredients

  • 2/3 c quick oats (or use pre-made oat flour)
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 2-3 tbsp brown sugar (I used 3, I like it sweet!)
  • 1/4 tsp vanilla
  • 1 tbsp canola oil
  • 3 tbsp milk (I used almond)
  • 2 tbsp chocolate chips
  • 2 tbsp coconut flake
  • 2 tbsp dried cranberries

Method

  • Preheat to 350. Put the oats in a food processor and process until fine and relatively smooth. Some chunks are ok– adds to the texture.
  • Pour flour into a bowl. Add salt and baking soda and whisk. Add brown sugar. Now pour in all the wets (vanilla, canola, milk) and mix until blended. Stir in choco chips, coconut, and cranberries.
  • Lump into balls and flatten slightly onto silpat (or greased baking sheet). I made 9 cookies from this recipe. Bake for about 10 minutes.

Light Thai Carrot Coconut Soup

13 Jun

Leftovers, leftovers. We had waaaaaaay too many baby carrots leftover from the finger/dipping foods from our pool party this past Sat. But the problem is, I actually strongly dislike the taste and texture of raw carrots. Crap. What does one do with a lb of baby carrots?!

Umm. SOUP. Soup manages to turn pretty meeeh vegetables into most excellent– and quite healthy– dinner options. I took this recipe and made it a bit lighter.

Ingredients

  • 1 tbsp olive oil
  • 1 clove garlic, chopped
  • 1 inch cube ginger, chopped
  • 1 onion, chopped
  • 1 lb baby carrots
  • 2 tsp red curry paste
  • 1/2 c low sodium chicken broth
  • ~2 c coconut milk (I used SoDelicious brand, not the canned milk for a slightly lighter texture)
  • 1/3 c fat-free vanilla yogurt, plus more for garnishing
  • dash vanilla
  • chopped fresh mint leaves, for garnish

Method

  • Heat oil in medium saucepan on med-high. Toss in garlic, ginger, and onion. Stir and cook until onions are glassy.
  • Dump in all the carrots. Say goodbye to your leftovers. Add red curry paste and mix around a bit. Pour in the broth and coconut milk, so that the milks just cover the height of the carrots in the pot.
  • Simmer with lid nearly shut until carrots are tender and break up easily when you press into them with a wooden spoon, ~20 min.
  • Blend either with hand immersion blender or blender (in batches) until smooth. Add yogurt and vanilla, stirring until smooth.
  • Serve hot with a dollop of yogurt and top with mint.

Lime Poppy Muffins/Cupcakes

13 May

Mmmm, so what do you do when you intend to make lemon poppy muffins, but realize all too late that you don’t have any lemons? Make LIME poppy muffins! And the major realization of the day is that lime poppy muffins areway better anyway.

I used the silicone muffin cups that I just got as an early birthday present (so useful!!). I was psyched to see how they fared, and they were amazing. SO non-stick, the muffins just dropped right out of them.

You could definitely add a little coconut flake in here if you want more of the lime-coconut flavor.

Also, I am not really sure what about it makes them muffins versus cupcakes. They have an amazing, moist consistency, so are they cupcakes? But they don’t need frosting, so are they muffins?

This recipe will make a half-recipe, so budget for ~7 muffins.

Ingredients

  • 1 c flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch salt
  • 3-4 tbsp splenda blend sugar
  • 1 egg
  • 2 tbsp melted butter
  • zest of 2 limes
  • 1/3 c lime juice
  • 1/4 c coconut milk (SoDelicious or similar, not canned)
  •  1 1/4 tsp poppy seeds

Method

  • Preheat to 375. Line muffin tin with paper liners or use the silicone ones (like I did!)
  • In a large bowl, whisk together dry ingredients
  • In a medium bowl, whisk together egg, melted butter, lime zest, lime juice, coconut milk and poppy seeds
  • Add wet ingredients to the flour mixture and whisk until just combined and no streaks of flour remain
  • Divide evenly into prepared muffin cups and bake at 375F for 15 min and try not to eat them all in one sitting

Best Chocolate Chip Cookie

25 Apr

After going out a little too hard with some colleagues and Danielle on Saturday, Sunday was a bit of a recovery day, sitting around drinking lots of water and watching Mad Men (I’m just getting into it now! On Season 2 now)… In the evening, I decided to whip up some cookie batter. Rafe and I keep rolled balls of cookie batter in the freezer, so whenever we want cookies (or just cookie dough), we can have some without making a huge batch each time.

The reason why these cookies are so damned good is 1) the mix of brown and regular sugars and 2) the use of coconut for texture and deliciousness.

Ingredients

  • 2 c flour
  • 1/2 tsp baking soda
  • 1 c unsalted butter
  • 1/3 c sugar
  • 2/3 c brown sugar
  • 1 tsp salt
  • 2 tsp vanilla
  • 2 eggs
  • 1 c chocolate chips
  • 1/2 c (or more, if you want it) sweetened coconut flakes

Instructions

  • Preheat to 350
  • Whisk flour, baking soda, and salt together in a small bowl.
  • Cream butter and sugars together with an electric beater in a large bowl (I used our new Kitchen Aid stand mixer).
  • Add vanilla and eggs to the butter and sugar mixture. Then, once combined, add flour mixture in. Stir in chocolate chips and coconut flake.
  • Drop large spoonsized drops onto baking sheets (lined with Silpat or parchment), and bake until golden brown and delicious. OR roll balls and store in tupperware in the freezer for whenever you just want a few cookies (line each layer with parchment so the balls don’t stick together).