Coconut Granola

One of Michael's clients brought in some homemade granola a few weeks ago.  I am still not sure all the ingredients in that granola, but I tried my best to make something similar.  We really need to get that recipe because we ate it all within a week or so. It was a nice snack with goat's milk or as a side to my breakfast.  I wouldn't just have this for breakfast because it doesn't have enough protein to get me through my morning.  It is definitely a nice change from the usual berries for breakfast.

Coconut Granola

3 cups gluten free rolled oats
1 1/2 cups shredded coconut
1 cup pumpkin seeds
1/4 cup flax seeds
1 cup raisins
1/2 cup dried cranberries
1 tsp. cinnamon
1/2 tsp. nutmeg
3/4 cup unpasteurized honey
1/2 cup coconut oil, melted

Preheat oven to 350'C.  Line a large cookie sheet with parchment paper.  Mix all the dry ingredients together in a large bowl.  In a large measuring cup, whisk together the honey and coconut oil.  Pour liquid mixture over the dry ingredients and stir to coat evenly.  Spread it out on the cookie sheet.  Bake for 25-30 minutes stirring every 5 minutes or so.  The granola will be soft when you remove in from the oven, but will crisp up as it cools.  Break the mixture up and serve with goat's milk or high fat organic yogurt. Store the rest in a airtight container.
*add your favourite ingredients to this recipe.  I think adding some slivered almonds would be yummy.

Christmas Baking - Honey Butter Tarts

For me, Christmas wouldn't be complete without an array the baking.  In the past, my mother would prepare trays and trays of delicious treats weeks before Christmas and freeze them until just the right time.  It was amazing how much baking she would do.  One of my favourites were the classic butter tart.  I have to say that the combination of flaky, buttery shell and sweet and yummy filling has left great memories for me.  I needed to work on adapting this classic to make it gluten-free. I knew that nothing could replace the flaky tart shell.  I wanted a gluten-free shell that was so delicious that no one would care that it wasn't the same as the traditional shell.  When Michael tried one, he immediately said that it reminded him of something his mom made in the past - how perfect that this new gluten- free treat tasted like something his mom had made for him.

Honey Butter Tarts
*makes about 36 mini tarts

Filling

1/4 cup organic unsalted butter

1/4 cup unpasteurized honey

1/4 cup coconut milk (or organic heavy cream)

1 tsp vanilla

2 eggs, beaten lightly

½ cup raisins (for later)

Directions

In a small pot melt butter over medium-low heat.  Add honey, coconut milk and vanilla.  Whisk together and continue to heat until the ingredients are combined. Remove from heat and allow mixture to cool until almost room temperature. Whisk in beaten eggs slowly.

Tart Shells (make while the filling is cooling)

Preheat oven to 350’F.  Line a mini-cupcake pan with mini paper-liners and spray lightly with grapeseed or almond oil.

1/2 cup flaked unsweetened organic coconut
1/2 cup chopped pecan pieces
1/4 cup almond flour
1/8 cup melted butter

Place all of the dry ingredients into a food processor and pulse until the mixture is fairly fine. Add in the butter and pulse several times in short bursts until the crumbs are moist.

Place a teaspoon of the crumbs in each mini-cup. Using your fingers (or a small spoon) gently press the crumbs across the bottom and up the sides- about 2/3 of the way up.  Bake at 350’F for about 7 minutes. Place a few raisins in the bottom of each pecan tart shell. Pour butter mixture to top of paper liner (see picture below). Bake for 15 minutes or until filling is bubbling. Allow to cool until they are room temperature.  Place in the fridge until ready to serve.

*Note – The mixture may stick to regular paper liners – placing the tarts in the freezer and then removing the paper once frozen is a suggestion that helps with this. If you can find the Paper Chef mini parchment paper liners they work really well and should not stick at all. 

Chocolate Coconut Macaroons

After four very long days of school, I was exhausted.  When I came home last night, I wanted to make a delicious treat, but really challenged myself to make something without any sweetener.  Most baking recipes, even the gluten free ones, include some kind of sweetener, whether it's agave nectar, honey or something else.  I did some research and decided to go with macaroons knowing that coconut is naturally sweet and dark chocolate also has a bit of sweetness.  Once I completed the recipe, I worried that these treats would not be sweet enough, but they received Michael's approval (and I liked them too).  I am proud to say that I created this baking recipe and it turned out great!

Chocolate Coconut Macaroons

1/2 cup dark chocolate (chopped)

1/4 cup coconut oil

1/2 cup coconut milk

1 tbsp. vanilla
4 egg whites
1/4 cup cocoa powder
1/4 tsp salt
3 cups unsweetened medium shredded coconut

Preheat oven to 350'F.

In a small saucepan over low heat, melt the chocolate, coconut oil, coconut milk and vanilla.  Remove from heat once melted.  Separate the egg whites and whisk in a small bowl until stiff peaks form.  In a large bowl, combine cocoa powder, salt and shredded coconut.  Pour the melted chocolate into the dry ingredients and combine until evenly coated.  Gently fold in the egg whites.  Drop batter one tablespoon at a time onto a parchment lined baking sheet.  I used my 1/8 measuring cup (you could also use an icecream scoop).  Bake for 15 minutes.  Let cool and enjoy!

Summer Berry Coconut Crisp

I made this recipe for my family supper tonight.  My mom suggested something light, so I decided that a summer berry crisp would fit that request.  This time of year can change how we think and feel about food.  In the summer there is a wider selection of fruits and vegetables to choose from and buy at local Farmers' Markets (and grocery stores).  I tend to be less hungry throughout the summer and usually lean towards lighter meals (rarely followed by a dessert).  Sometimes a dessert during the summer can be as simple as some blueberries and heavy cream, which I used to eat with my grandmother in Saskatchewan in the summer. 

I adapted the following recipe from Alana's The Gluten-Free Almond Flour Cookbook.

Summer Berry Coconut Crisp

Preheat oven to 350'F.  Grease a 7"x11" baking pan with grapeseed oil or butter.

Filling
4 cups of frozen berries (I used Saskatoons and blueberries)
1/4 cup freshly squeezed lemon juice
2 tbsp arrowroot powder (thickens the mixture)

Place berries and lemon juice in the pan.  Sprinkle the berries with the arrowroot powder.  Gently toss together.  Bake for 40-50 until it is slightly thickened.

Topping
1 cup blanched almond flour
1/4 tsp sea salt
1/4 tsp baking soda
1 cup unsweetened shredded coconut
1 cup chopped pecans
1/2 cup melted (over low heat) coconut oil
1 tbsp vanilla
1/4 cup agave nectar or honey (optional)

Combine the dry ingredients in a medium bowl.  Melt the coconut oil in a sauce pan and whisk in the vanilla and agave.  Stir the wet and dry ingredients together to form a crumble.  Sprinkle the topping over the fruit. Bake for 20-25 minutes.  Topping will be slightly brown and the berry juices will be bubbly.

Let the crisp cool for 30 minutes and serve warm with organic whipped cream (optional).