Tag Archives: coconut

Granola

granolaFresh granola is easy to make and delicious.  It makes the house smell heavenly and is a versatile ingredient on its own or in recipes. 

This recipe calls for nuts and coconut. If you have a sweet tooth try tossing in some chocolate or butterscotch chips once the mixture has cooled.

Ingredients

1 /2 cups rolled oats

1 cups sliced almonds

1/2 cup walnuts

1/2 cup cashews

1/2 cup shredded coconut

1/2 cup maple syrup

2 tbsp safflower oil

1/2 tsp salt

1 1/2 tsp cinnamon Continue reading Granola

Pineapple Oat muffins

This muffin is a tropical sensation.  The coconut and pineapple bring back memories of warm days in the sun. 

Serve with cream cheese icing if desired.

Ingredients

1 cup oatmealoat-pineapple-muffin

1/2 cup oat bran

pinch salt

1/2 cup shredded coconut

Mix above in a bowl and cover with 1 cup boiling water.  Let stand for 5 minutes.

2 eggs

1 cup brown sugar

1/2 cup sunflower oil

1/2 cup crushed pineapple Continue reading Pineapple Oat muffins

Splatter Cookies

 

splatter-cookies
Splatter Cookies

1 cup melted butter

1 cup sugar

1 egg

1 cup coconut

2 1/4 cups flour

1/2 tsp baking soda

food coloring

Melt butter; mix in sugar and beaten egg.  Add coconut to  mixture.

In a separate bowl mix flour and baking soda until well incorporated.  Add flour mixture to wet mixture.

Roll dough into cylinders and wrap in plastic wrap.  Chill for an hour in the freezer. before removing plastic wrap and slicing.  Place slices on a cookie sheet.

To add splatters to the cookies use a small stiff bristled paint brush and rubber gloves.  Pour food coloring into a dish and dip the bristles into the dye.  With your finger flick the bristles so that the food coloring splatters over each cookie.  Add sprinkles or other decorations as desired.

Cook in a 375 degree F oven for 10 t o 15 minutes or until golden brown.

Coconut Tarts

Coconut tarts are sweet and creamy.  Filled with coconut and coconut milk goodness they’re sure to be a hit with your guests.

Pastry

5 cups flour

coconut tarts1 tbsp brown sugar

pinch salt

1 tsp baking powder

1 lb vegetable shortening

1 egg

2 tbsp cider vinegar

Cold water

DIRECTIONS

Mix first 5 ingredients together crumbly.

Mix egg, vinegar and enough water to make 3/4 cup liquid.  Mix into dry ingredients.  If the mixture is too dry add water a tbsp at a time until the pastry comes together.  refrigerate for an hour.

Roll out pastry thin and cut into rounds.  Place rounds in muffin tins and bake at 375 degrees Fahrenheit for about 20 minutes.   Cool thoroughly.

Coconut filling

1/4 cup cashew milk

1/4 cup cornstarch

1 can coconut milk

1/3 cup sugar

pinch salt

1 tsp vanilla

DIRECTIONS

Mix sugar, coconut milk,  sugar and salt into a pan.  Bring to a boil and then reduce to medium heat.  Dissolve cornstarch in cashew milk.  Slowly incorporate mixture into pan.   Continue boiling until thick while whisking.  Add vanilla and scoop into baked pastry.

Banana Honey Cookie Bars

1

1 cup bananaBananaOatmealCookieBars

1/2 cup honey

1/2 cup apple sauce

1 egg

1/4 tsp salt

1 cup coconut

1 ts[ vanilla

2/3 cup black beans (optional)

2/3 cup flour

1/2 tsp baking soda

1/2 tsp baking powder

1 cup rolled oats

1/2 cup chopped almonds (optional)

Mix wet ingredients into dry ingredients just until incorporated.  Spread in a greased glass pan.  Bake at 350 degrees Fahrenheit for 25 – 30 minutes or until a toothpick comes out clean when inserted into the mixture.  Cool and cut into Cookie Bars