Coconut Oil Archives - Coconut and Berries

Crunchy Tropical Granola

As I mentioned last time, breakfasts have been all about the smoothies lately. But you can have too much of a good thing and I don’t want to get in a rut so I’m mixing things up with a new granola recipe.

Not sure where the inspiration for this came from - possibly the vaguely tropical weather we’ve been enjoying in London lately! Or maybe just the tasty selection of dried fruit in my kitchen cupboards…

You’ll probably find that most packets of dried fruit have preservatives, sugar and/or oils added to them. Urban Fruit is a little different and prove that you don’t need any of those things to get an amazing product.

They do loads of different dried fruit - apples & pears, cherries, mango, banana, pineapple, strawberries and blueberries & blackcurrants - none of which contain anything but fruit!

I used their “Tremendously Tropical” mix for this Crunchy Tropical Granola which contains some of my favourites: pineapple, coconut, MANGO (my very favourite!) and banana. Topped up with a few extras from my cupboard this made for a seriously fruity granola.

I kept everything else nice and simple with just oats, pumpkin seeds and sunflower seeds. Coated in a touch of coconut oil and maple syrup and baked you get a really crunchy base. Don’t forget a generous pinch of salt! I promise it won’t taste salty but as you’ve probably heard people say before it simply “brings out the flavours” of everything else.

In keeping with the tropical theme, I like this granola best served with tangy coconut yogurt and sliced banana. Add a drizzle of maple syrup or coconut nectar if you like a little extra sweetness.

Another option, especially if you’re a smoothie person like me, is to try pouring your smoothie into a bowl, topping with a handful of this granola and then eating it with a spoon instead of slurping with a straw.

Crunchy Tropical Granola

Ingredients

2 C Jumbo rolled oats
1/3 C Sunflower seeds
1/3 C Pumpkin seeds
Large pinch of salt
1 Tbsp Coconut oil
3 Tbsp Maple syrup

Approx 2C tropical dried fruit. I used:

1/3 C Dried banana coins (the chewy kind not the chips with all the sugar and oil added)
1/3 C Dried apricots, chopped
1/3 C Dried mango, chopped
1/3 C Dried pineapple, chopped
1/3 C Large coconut flakes
1/3 C Dried cranberries

Instructions

Preheat oven to 200C/400F.
Mix together the oats, seeds and salt in a large bowl.
In a small saucepan, melt the coconut oil and maple syrup together. Pour over the oat mixture and stir to coat well.
Pour onto a lined baking try (one with sides is easiest) and bake for 30-40 minutes, stirring half-way through baking time. Use your nose - it should smell toasty but not burnt!
Remove from oven and leave to cool fully before stirring through the dried fruit.
Serve immediately or store in a sealed jar/container for up to a couple of weeks.

http://www.coconutandberries.com/2015/04/24/crunchy-tropical-granola/

I treated myself to some fresh flowers too. Homemade granola, flowers and sunshine, what more could you want to see in the morning?!

There are a few healthy granola recipes on the blog for you to choose from:

Classic granola - with almonds, raisins & coconut

Cherry-Coconut Granola - made from leftover almond pulp!

Orange-Pepita Granola - this one turns your almond milk sweet and fruity!

And for more serving suggestions, take a look at this:

Granola parfait with Yogurt & Rhubarb-Berry Compote

or these:

Granola & Coconut Yogurt Banana Pops

What have you been munching for breakfast lately?

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Vegan Baked Custard Tarts

Baked custard tarts were one of my family’s favourite sweet treats growing up and my brothers and I must have eaten hundreds between us! Unfortunately they’re very far from being vegan since the main ingredients include eggs, butter and milk/cream.

For a long while it didn’t even cross my mind to try a vegan version, thinking it would be impossible to come anywhere close to the original, but curiosity got the better of me and a couple of tries later I had a vegan (and gluten-free!) version cracked!

These taste very similar to the custard tarts of my youth. The pastry is a little thick and the custard a little scarce in the ones pictured but I’ve since made them again with a more typical ratio and they were even better.

For the recipe, head on over to Vegan Miam where I’m guest-posting today. I’m sure most of you are familiar with this beautiful vegan food and travel blog already but if not, make sure you have a good browse while you’re there!

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Chocolate Dipped Lemon & Cranberry Shortbread

How is it December already?! These past couple of months have flown by and Christmas seems to have snuck up on me.

Christmas is definitely my favourite holiday. I love the excitement around the whole period, the decorations, the celebrations, the family time - and of course the food!

Kristy of Keepin’ It Kind is hosting her annual Cookie Swap Party again this year and today I’m over there sharing my recipe for Chocolate Dipped Lemon & Cranberry Shortbread.

These simple vegan and gluten-free shortbread are light and buttery with a crumbly melt-in-the-mouth texture that’s simply irresistible.

Head on over to Keepin’ it Kind for the recipe and let me know what you think!

P.S. There’s a Vitamix up for grabs too!

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Apple Crumble Shortbread Bars

Hello hello and a belated happy Thanksgiving to my American friends! I got back this morning from a week’s holiday in St.Lucia! Sorry for just disappearing but I wasn’t organised enough to get any posts lined up for while I was away and wanted to take a complete break from blogging, social media, etc. during the holiday.

Anyway, we had a glorious time in paradise. Sun, sand, relaxation, good food and fun — everything I want in a holiday really! After a long overnight flight home with very little sleep I haven’t had the energy for anything much today so I’ve been catching up on what’s been happening in the blogosphere and planning more recipes of my own to share soon. Here’s one I made earlier…

I don’t think many could say they don’t like apple crumble – actually, my younger self would have said so, but as I’ve mentioned before, I was ultra fussy growing up and didn’t like ANY fruit, even in crumble or cakes, until I was in my late teens. But even if I wasn’t eating crumble as a child, it’s still associated in my mind with happy Sunday lunches as a family.

I’m sure nostalgia adds to its appeal, but warm, sweet and crunchy, I think I’d still find it comforting even without any memories attached.

For this recipe I’ve taken my beloved apple crumble (veganized of course) and combined it with another British favourite – shortbread! The buttery biscuit base is especially lovely against the soft apples and nutty crumble topping and takes the popular pudding to new heights.

This is a vegan and gluten-free dessert you can confidently serve to both herbivores and omnivores and expect rave reviews.

Especially topped with a scoop of vanilla ice cream or a spoonful of custard (non-dairy), these Apple Crumble Shortbread Bars are certainly my idea of a perfect winter dessert.

Apple Crumble Shortbread Bars

Yield: 8 squares (recipe can be halved)

Apple Crumble Shortbread Bars

Ingredients

Shortbread Base

1 C Oat flour
1/3 C Coconut flour
Pinch of salt
1/4 C Melted coconut oil
1/4 C Maple syrup
1 tsp Vanilla extract

Apples

6 Granny Smith apples, peeled, cored and thinly sliced
1/4 C Coconut sugar

Crumble topping

1/2 C Oats
1/4 C + 2 Tbsp Oat flour
1/4 C Chopped walnuts
Pinch of salt
3 Tbsp Coconut sugar
1/2 tsp Cinnamon (optional)
1/4 tsp Ground ginger (optional)
Few gratings of fresh nutmeg (optional)
2 Tbsp melted Coconut oil

Instructions

Preheat the oven to 180C/350F and lightly grease an 8 x 8 " pan with coconut oil.
For the shortbread, combine the oat and coconut flours and salt in a medium bowl, then add the coconut oil, maple syrup and vanilla and mix together to form a dough. Press the mix evenly into the prepared pan and prick all over with a fork. Bake for 10-12 minutes, or until just beginning to turn golden. Set aside to cool slightly until the other components are ready.
Place the apples in a medium pan with the sugar. Cover and set over a low heat until the juice begins to come out of the apples. Slightly increase the heat and cook until the apples are soft, then set aside.
Make the crumble by mixing all the dry ingredients together in a bowl (everything except the coconut oil), then add the melted coconut oil and stir to mix through.
Spread the apples over the shortbread base, leaving behind any liquid in the pan as that will make your shortbread soggy. Sprinkle the crumble mixture evenly over the apples then return the pan to the oven and bake for 10-15 minutes.
Leave to cool for at least 5 minutes before slicing and serving.
Serve with non-dairy ice cream or custard

http://www.coconutandberries.com/2014/11/30/apple-crumble-shortbread-bars/

I’ve got quite a few childhood desserts that I haven’t got around to veganizing yet but I’ll certainly share any successes.

What were your favourites growing up? Any special family recipes?

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“Cheesy” Leek & Broccoli Tartlets (Vegan, Gluten-free, Soy-Free)

This is another of those recipes I’ve had in the back of my mind and on the huge list of recipe ideas which spans scraps of paper floating around the house, notes on my phone, laptop, etc. There’s not enough time or meals in the average day to execute them all, especially at the moment when I’m trying to figure out this next stage of life in the big wide world outside of the cocoon of full-time education.

These tartlets might not look terribly autumnal but I’ve been eating soup for days, and as much as I love it, I needed a change!

Back in the springtime, a popular recipe on Coconut and Berries was my Vegan Asparagus & Fennel Quiche (with a Quinoa Crust). But though that recipe is obviously vegan and also gluten-free, I know not all my readers eat tofu so I thought I’d come up with something vaguely along the same vein- still vegan and gluten-free but also soy-free, using seasonal veggies and with a more traditional flaky pastry crust. I do try and keep everyone happy!

I picked leek and tenderstem broccoli as my base veggies for this recipe. I’m a fan of all broccoli really but this tenderstem kind is my favourite ( I think in some countries it’s called “Broccolini” which sounds kind of cute!) and it’s everywhere at the moment. I don’t use leeks enough but their caramelized qualities bring a little hint of sweetness and plenty of flavour to the mix, divine combined with a cashew cream to fill my pastry shells.

Something magical seemed to have happened in the baking process as these little tarts came out of the oven smelling and tasting remarkably cheesy!

I’ve tried a lot of pastry crust recipes but have never been entirely satisfied. This one is a winner on all counts. Just a few wholesome ingredients that you’ll no doubt have in your kitchens already, and an easy press-in method which means no faffing about with rolling and filling in holes. It’s also super buttery and flaky! I can’t wait for you to try it!

I made mini leek & broccoli tartlets as I think it’s fun to have your own rather than a slice from a big one but you can easily make this into one 8-9” tart. See instructions in recipe below.

“Cheesy” Leek & Broccoli Tartlets (Vegan, Gluten-free, Soy-Free)

Yield: 3 Tartlets

“Cheesy” Leek & Broccoli Tartlets (Vegan, Gluten-free, Soy-Free)

Ingredients

Press-in Pie Crust:

1/2 C Almond flour
1/2 C Oat flour
1/2 tsp Salt
1-1/2 Tbsp Chilled coconut oil
2 Tbsp (+1/2 Tbsp) Cold water

"Cheesy" Leek & Broccoli Filling:

1 tsp Oil
1 Leek, halved lengthwise and chopped finely
Approx 100 g/3.5oz (Tenderstem) Broccoli, roughly chopped
1/4 C + 2 Tbsp Cashews, soaked
1 Tbsp Nutritional Yeast
1/2 tsp Salt
1/2 Tbsp Lemon juice
2 Tbsp Arrowroot
1/2 C Water
Black pepper

Instructions

Prepare the crust first.

Preheat the oven to 160C/325F. Lightly grease 3 tartlet tins with coconut oil.
Stir together dry ingredients then cut in coconut oil with a fork, until crumbly. Add water 1 Tbsp at a time, until you can form a ball with the mixture with your hands. Divide the dough into 3 and press evenly into the prepared tins until it evenly covers the base and sides. Prick all over with a fork to prevent it puffing up.
Pre-bake for 15 minutes. Remove from oven and set aside.

While the crust is baking, prepare the filling.

Sauté the leeks in the oil over medium heat for approx 10 minutes, stirring often. Add the broccoli, cover and cook for a further 5 minutes.
Blend together the remaining ingredients, except pepper (cashews through to water) and mix with the leeks and broccoli. Season with black pepper, to taste. Spoon the filling into the pre-baked crusts.
Bake for 25 minutes. Place under the grill/broil for 1-2 minutes to brown tops (optional). Cool briefly before removing from the tins and serve warm or cold.

Notes

* To make one 8-9" tart to serve 6, double the ingredients, pre-bake the crust for 25 minutes then bake filled tart for 30-40 minutes.

http://www.coconutandberries.com/2014/10/07/cheesy-leek-broccoli-tartlets-soyfree-glutenfree/

What would you like to see next on Coconut and Berries? Any feedback would be really helpful to me in organizing what I share on here. Thank you!

If you’re new to Coconut and Berries, please sign up for email updates and join me elsewhere! I’m on Facebook, Pinterest, Instagram (@coconutandberries), Google + and Twitter! You can also follow Coconut and Berries with Bloglovin or Feedly.