Tag Archives: coconut

Lavender biscuits (Recipe Redux)

June’s Recipe Redux challenge was flowers. As soon as I saw the theme, I knew what I wanted to experiment with: a floral, oh-so-slightly sweet twist on the high-protein crackers I’ve been making on and off since January, when I devised my Sesame nori crackers. I’ve come up with several different savory versions, but had been thinking it would be nice to have an option to pair with an afternoon cup of tea (and a novel–my current choice is The Goddess Chronicle, which so far has managed to suck me in pretty thoroughly).

Lavender seemed like the perfect addition to the mix, so I bicycled over to the local natural foods store to get some food-grade dried flowers, and got busy. These biscuits have a lovely crumbly texture, and a light, subtle flavor. There are definite coconut undertones, which mix with vanilla and lavender for a lovely afternoon treat.

I’ve been on a slow but steady mission to eliminate (or really, drastically cut) sugar out of my diet for a while now. I was hoping the coconut flour and oil in this recipe might be just enough sweetness on its own for this recipe, but it really did benefit from the addition of those two dates to the mix. If you are determined to make a completely sugar-free version, a pinch or two of stevia could probably be used instead.

Lavender biscuits
makes 20 biscuits

Ingredients
1/4 c. coconut oil
2 dates, finely chopped
1/2 c. blanched almonds
1/2 c. pea protein powder
1/4 c. coconut flour
1 tbsp. ground psyllium husk
1 egg
1 tsp. vanilla extract
1/2 cup water
1 tbsp dried lavender buds

Method

1. In a food processor fitted with the metal S-blade, combine the dates and coconut oil, and process until blended. Add the almonds, protein powder, coconut flour, and psyllium husk, and process to a coarse meal. Add the egg, vanilla extract, and water, and process until the dough begins to stick together in a cohesive lump.

2. Remove dough from food processor and place on a sheet of parchment paper. Flatten slightly, and sprinkle about half of the lavender buds on top. Work the lavender into the dough by folding and flattening several times, then flatten the dough slightly and repeat with the remaining lavender.

3. Preheat oven to 350F. When the lavender has been worked into the dough, cover with a second sheet to parchment paper and roll the dough to ~1/4″ thickness. Using a 2″ round cutter, cut out rounds of dough and place on a baking tray. The recipe should yield ~20 biscuits. Bake for 15-18 minutes, until biscuits are lightly browned. Remove from oven and allow to cool before removing from the tray.

Sugar-free chocolate banana pie

Anyone who’s seen me cook from a recipe can attest that I am always making substitutions. Especially when I get it into my head that I want to make something now. So it was with this chocolate banana pie. I had just gotten a copy of the Paleo Chocolate Lover’s Cookbook and was flipping through it. A picture of chocolate hazelnut mini-tarts caught my eye and I just had to make them. Except that I was out of hazelnuts, I wasn’t quite sure where to find coconut butter locally, and (perhaps most crucially), there was no chocolate in the studio. Cocoa powder only. And a bowl of bananas. Not to be denied my desire for a chocolate dessert, I started experimenting.

In the end, the crust in this pie is a fairly close copy of the one used in the inspiration recipe, a mix of walnuts and coconut flour. I used a fresh apple instead of applesauce, and added a little orange zest to brighten things up. This crust is a little finer and lighter than the coarse ground almond crust I have used for tarts in the past (such as last summer’s recurring peach and blackberry), it tastes less obviously “alternative”, which may or may not matter to you. I was initially a little concerned about using walnuts in the crust–I thought there might be a bit of an aftertaste. However, multiple rounds of baking have laid my fears to rest.

The filling for this pie is incredibly easy: just dump everything in the food processor and go. The result is creamy, dark, and chocolatey. It sets up very quickly also, making this a great semi-last minute dessert (assuming, of course, that you have all the ingredients to hand!).

Chocolate Banana Pie
Makes 1 10″ tart, enough for 6-8

Crust
1 c. walnuts
1/2 c. coconut flour
1 apple, cored and coarsely chopped
2 tbsp coconut oil
grated zest of 1 orange

Filling
4 bananas, peeled and cut into 1-2″ pieces
3/4 c. cocoa powder
1 1/4 c. almond milk
1 tsp. vanilla extract

1. In a food processor, combine the walnuts and coconut flour. Process to a fine meal. Add the apple, coconut oil, and orange zest, and process until the mixture has reached a uniform consistency. The result should be a slightly moist dough.

2. Preheat oven to 350F. Press crust into a 10″ tart pan. Bake for 15 minutes. Remove from oven and allow to cool while you make the banana filling.

3. Combine all filling ingredients in a food processor, and process until smooth. Depending on the size of your bananas, you may wish to add up to 1/4 c. additional almond milk.

4. Pour the filling into the crust and spread evenly. Place in refrigerator and leave for at least 15 minutes to allow filling to firm up.

Packed lunch: eggplant for the win

Ever since Mark Bittman got on the less-meat bandwagon a few years back, I’ve been following his writing with interest (before that, I’ll confess, not so much). I don’t always agree with what he has to say, but who do you always agree with? But back in August he penned an article that I completely and wholeheartedly agree with, on the topic of packing lunch from home. While I don’t always manage to bring a packed lunch with me to the office, I do try to make it a regular habit. Lately I’ve been making more of an effort to make lunch more of a workday high point, packing a little bento box and hunting out new outdoors spots for eating. Since I’m sure I’m not the only person who occasionally wants to bust their lunch out of a rut, I thought I’d start a little series to share some of my lunches. I’d love to get some comments on your favorite lunch ideas too!

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Getting ready to tuck in: Lunch and reading (a vintage Phillipa Gregory, Earthly Joys. Gregory is a guilty pleasure of mine, but this one didn’t catch me as much as her Tudors and Plantagenets books).

As bento boxes go, mine is fairly simple, a stainless steel Lunchbots Duo with two compartments. The box looks quite small compared to the collection of plastic containers that have held my lunches in the past, but it actually holds plenty of food. I like having the divider so that I can pack a multi-part meal like the one above. For this meal, I started with two leftover dinner dishes: half a twice cooked eggplant in spicy ginger sauce, and a small serving of coconut cauliflower rice. Then I added some ingredients I had made on Sunday and earmarked specifically for lunches. The eggplant was chopped and mixed with steamed kale and a small spoonful of spicy peanut sauce, while the cauliflower rice got a protein boost from a cupful of chickpeas. I finished it all off with a black plum (I keep thinking stone fruit season is about to end, but the market delivered these as the latest delicious proof of my wrongness).

How did it all go down? The cauliflower rice and chickpeas were good, but would have been better served at room temperature rather than very recently removed from the fridge. Something to remember for another day, right? On the other side of the box, the eggplant and kale mixture was fantastic, perfect for eating cold. I can definitely see the eggplant becoming a lunchtime star in the future, with the potential to dress up all manner of plainer vegetables and elevate salads to a whole new level.

And now, I’m off to pack up tomorrow’s lunch. Hope you enjoyed this little snapshot!

What we ate: out in the woods

This past weekend, we packed up our backpacks and made a break for the Sierras, where we spent the weekend in a rustic old cabin next to this little lake:

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The weekend was full of good times, with lots of hiking, card games, lounging around reading, and of course, eating some good food. Continue reading What we ate: out in the woods

Coconut Lime Cauliflower Rice

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Here’s another entry in the Cauliflower Rice Chronicles that I suspect I’m in the middle of writing. I was flipping through my trusty old copy of Vegan with a Vengeance and noticed a recipe for Coconut Rice. “Hmmmm”, I thought: “This recipe sounds awesome. I wonder how it would do with cauliflower?” Turns out, pretty darned well. Continue reading Coconut Lime Cauliflower Rice

Kale, Coconut and Chickpea Salad (Super Natural Every Day)

Coconut Kale salad

After having it on my mental “find a copy” list for ages, I finally got my hands on a copy of Heidi Swanson’s Super Natural Every Day, and it was well worth the (entirely self-imposed by busy-ness/laziness) wait.   Continue reading Kale, Coconut and Chickpea Salad (Super Natural Every Day)

Recipe: Tom Kha soup (vegan)

Tom Kha soup

My first experience of Tom Kha soup was at a potluck I held while briefly living in Washington, DC. One guest brought a pot of this soup and it was so good that I begged the recipe from her. Since then, we’ve made a few adjustments to suit our tastes and it’s become a favorite. If you’re feeling under the weather, the bright citrus notes of this soup can really give you a boost.
Continue reading Recipe: Tom Kha soup (vegan)