coconut oil

Posts Tagged ‘coconut oil’

Trail Cookies

“Tell me what it is you plan to do with your one wild and precious life?”
- Mary Oliver

We lost a friend to cancer in late July. She was an all around beautiful person that we saw nearly every week for the past two years over dinner among friends. She was way too young, but from it, I found myself taking away an even greater appreciation of life. I yearned to spend real time with my husband, friends and family. I actively decided that every moment is a chance to greater not just myself, but the people around me I care so much about. Online life exhausts me more than anything and taking the time to step away is so good for me personally.

Every weekend we seemed to find ourselves hiking or camping, with a couple mid-week surf sessions thrown in. The challenges in life always fade into the background when I’m in the outdoors. Each step I take towards the top of a steep trail or paddle into the next wave is met with that perfect wholeness I feel when given one solitary task. The outside world holds such great treasures; I can never resist taking them on.

To make up for my absence I decided to entice you with cookies and take you along with us up the Tatoosh Ridge Trail in the Gifford-Pinchot National Forest. The wildflowers and views of Mt. Rainier and Mt. Adams were incredible, a must see if you are ever in WA during August. Making this video was new to us, but also very fun, so I’m hoping to take you all on more of our life’s little adventures in the future. It’s also my sneaky way of maybe teaching Scott a thing or two about how to cook, we’ll see.
Music by Loch Lomond

These could also be called one of those “everything but the kitchen sink” cookies. I’m still trying to get zucchini into everything, but shredded carrots or apples would be a great substitute as well (they’ll also make them a touch sweeter too), now that summer squash season is coming to an end. The cookies themselves are like homemade granola or granola bars; relatively healthy, oaty, lightly sweet, and something with a lot of staying power. They get a little softer after a day or two, but on the first day they have a great outer crust that gives way to a softer center, the almonds keep them crunchy.

And even though I haven’t posted lately, I’ve still been filling up on a lot of good food! Here’s a few tasty things from around the web I’ve been eating and enjoying this month:

This spicy little green bean number.
A ridiculously good lemon cucumber tofu salad, that is so refreshing.
Granola that tastes like banana bread. You definitely want to make this.
Sara and Hugh’s beautiful masterpiece.
I’ve been experimenting more with buckwheat flour after enjoying these buckwheat chocolate chip cookies.
Kimberly’s eating well on the road series seems to have summed up my summer. Minus the rice cooker, that was a new tip for me!
Gave myself the challenge of making my own sourdough starter after being inspired by Tara. Let’s just say I’m going to have to start round two next week…

Trail Cookies / makes about 2 dozen
You need 2 cups oat flour for this recipe, I’ve made the oat flour myself using a food processor, but you can buy pre-maid as well. And these are gluten free if you use rolled oats that are marked gluten free.

1/2 cup almonds
3 cups rolled oats, divided
1 teaspoon baking powder
1/2 teaspoon sea salt
1/3 cup desiccated coconut
1/3 cup coconut oil
1/2 cup honey
1 egg
1 cup shredded zucchini
1/2 cup chocolate chips
1/3 cup dried cherries

Preheat oven to 400F.

Place almonds on a lined baking sheet and roast for about 10-12 minutes, until fragrant and roasted smelling. Allow to cool, then roughly chop. Turn oven down to 350F.

Meanwhile, place 2 cups of the rolled oats into a food processor (if using oat flour you can skip this step) and process until the oats become oat flour. Toss together with the other 1 cup rolled oats, baking powder, sea salt, coconut, and roasted almonds.

In another bowl combine the coconut oil, honey and egg, stirring well, then add in the zucchini. Pour the dry ingredients into the wet, stirring until everything is just moistened. Stir in the dried cherries and chocolate chips. The mixture will be very moist and sticky, place in the fridge for about 30 minutes if you’d like it to firm up a bit, but it’s not necessary.

Using your hands form the dough into rounded mounds and place on a lined cookie sheet. The cookies don’t spread so you can get about 12 to a pan. Bake for 12-15 minutes or until the tops are just slightly golden. Cool cookies on a wire wrack until completely cool. Store tightly covered and enjoy on your next adventure.

Desserts + Sweets, Gluten-Free, Grains, Vegetables, Video

Orange Scented Honey Rhubarb Swirl Cake

I’m sitting among a few miscellaneous unpacked boxes; everything is out of order and the smell of freshly painted walls still lingers in the air. We purchased our first house (we purchased a house!) and since last Friday, when we were handed the keys, we have done nothing else but pack-up, move, paint, organize, un-pack, rearrange, and in general become overwhelmed by the idea that we finally have a place that really feels at home and so much like us. As I’m typing this, I’m realizing this is the first moment I’ve truly had to just sit. It feels pretty good. There is so much still to do to our over 100 year old home, but for right now everything is settled just enough.

We hadn’t planned on getting the keys until this past Monday, so when the call came in Friday afternoon that we could pick them up, we zipped around as quickly as possible, packing everything we had planned to pack over the weekend. Friday night called for a celebration. I picked some of the first rhubarb from the garden (crossing my fingers they survived the move okay) and decided to make a simple rhubarb cake to bring over to have dinner with a couple friends. I had planned on making a soup recipe for the Food Matters Project too, that never happened, but luckily Jennifer made her version and we got a taste. It was delicious, I’ll need to make it on my own soon too.

This cake is simple and just the way I like it, not too sweet, a nice dense crumb and perfectly matched to the tartness of the rhubarb puree. I think many of the reasons people dislike rhubarb comes down to it’s texture. If you know someone who dislikes rhubarb I urge you to have them try it this way because it keeps that beautiful bright tartness without the texture that can sometimes be a turn off for some.

On top of all our house hunting and moving these past couple months, we’ve been working day and night on projects for our business. If you are fans of our work, we now have many new products in the shop and I’m so excited to finally be able to share them with you! Head to our Slide Sideways shop to see our new tote bags, zip pouches, posters, and cards. I hope to get in a bit of cooking between all the organizing going on around here, as well as getting our garden planted and I’ll share more with you when I get a chance. Until then enjoy this cake and have a great weekend.

Orange Scented Honey Rhubarb Swirl Cake / serves 9-12

I like to peel the outer skin of the rhubarb stalks for this recipe. Starting from the bottom, peel up an edge; it should come off in pretty little red ribbons. You will have extra sauce, but it’s nice to have around to add to yogurt or to top off a stack of pancakes.

rhubarb sauce
1/2 lb. rhubarb cut into 1/2-inch pieces, about 3-4 stalks
2 tablespoons fresh orange juice or water
2-4 tablespoons honey
1/2 teaspoon orange zest

cake
1 1/2 cups light spelt flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon orange zest
1/2 cup coconut oil
1/3 cup honey
1 egg at room temperature
1/2 cup almond milk
1 teaspoon pure vanilla extract

Place the rhubarb and water in a heavy bottom pot over medium-low heat. Bring to a low simmer and cook, covered, for 10 minutes, stirring occasionally. It may start to foam a little, this is normal. Once cooked down stir in the honey and orange zest, cook another 5 minutes over low heat. Remove sauce from heat, pour into a small bowl and allow to cool.

Preheat oven to 375F. Grease an 8×8-inch baking pan.

In a large bowl, combine the flour, baking powder, salt, and orange zest.

Using the same pot used for the rhubarb sauce, melt the coconut oil and honey, until very runny. Remove from heat, beat in the egg. Pour in the milk and vanilla, stirring until everything is well combined. Pour the wet mixture over the flour mixture and stir just until everything is moistened.

Pour the batter into prepared pan smoothing out the top. Spot the top with about 1/2 the rhubarb sauce and use a knife to carefully swirl it in. Bake for 20-30 minutes, or until the cake has puffed up and a toothpick inserted in the center comes out clean. Allow to cool before cutting.

Desserts + Sweets, Spring

Lemon Almond Coconut Ice Cream Sandwiches

I am so beyond excited to finally share my new blog with you! It’s been so hard keeping it a secret for this long, but when you’re running a small design and handmade business, it’s sometimes hard to get your own personal projects finished. It’s been about a year since I decided I wanted to change from blogger to my own domain, soon finding out that So Good & Tasty was already taken, so I had to come up with a new name, not exactly easy when there’s already so many sites out there.

I thought carefully this time about a name I really felt connected to and that would describe exactly what I want to share here and Good Things Grow was one that just seemed to stick. It resonates with the fact that I enjoy cooking with whole foods that were grown and tended by a farmer and not long listed complicate ingredients that come from a box. I also feel this is a place for me to grow and learn personally and feel that even if things don’t turn out perfectly as planned I’ve still grown from it and that’s ultimately a good thing.

I really want to thank everyone who comes here and reads or even actually makes any of the recipes I share, it means so much to me. There’s always been something about sharing food with others, even if only virtually, that really makes me happy, so I’m truly so glad you’re here. I’d greatly appreciate it if you let me know by email, if you notice any site glitches. I’ve also set up a page on facebook for Good Things Grow and you can also follow me on twitter (sorry if it’s confusing being @slidesideways, that’s our business name), and Pintrest. I’m hoping to add some extra things at a future date, but for now I’m really excited about how everything turned out.

I have one amazing lady to thank for bringing my vision together. Although the logo and design of my site was done by my husband and I, my brain absolutely can not code a website. So a huge thank you to Kristy of Wreckless! She is amazing to work with and I can’t recommend her enough if you want to take your website or blog to the next level. p.s. check out her photography work too, she’s multi-talented!

Now, let’s talk about why you really clicked over here… ice cream sandwich cookies! I know this is a summer time favorite, but I couldn’t help myself and they made it feel like summer was just around the corner, even if it was just for that fleeting moment. Plus these little guys are vegan, gluten free, and processed sugar free, but they’re so tasty you seriously wouldn’t even know it. Several times I kept exclaiming to Scott that come this summer I think our freezer is going to be filled with nothing but these little sandwiches! Heck, I want to make more for this weekend.

Lemon Almond Coconut Ice Cream Sandwiches / makes 10 sandwiches

These cookies do have several steps, but you can do it over the course of a couple days if you want. Bake the cookies and make the ice cream first, then do all the assembling the next day.

coconut ice cream
1 can coconut milk, preferably full fat
3 tablespoons maple syrup
1 teaspoon pure vanilla extract
pinch of salt

In a small bowl or liquid measuring cup, whisk together the coconut milk, maple syrup, vanilla, and salt.

Process according to your ice cream maker manufacture’s instructions. Place in a freezer safe container and allow to freeze for at least 3-4 hours before assembling the sandwich cookies.

lemon almond cookies
2 1/2 cups almond flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coconut oil, melted
4 tablespoon honey (maple syrup or agave if making vegan)
1 tablespoon fresh lemon juice
zest of 1 large lemon

Whisk the almond flour, baking soda, and salt in a large bowl.

In a smaller bowl, combine the coconut oil, honey, lemon juice, and lemon zest, mixing well. Pour into the dry mixture and stir until everything is well moistened, the dough will be slightly crumbly, but should hold when pressed together with hands.

Lay out a piece of parchment and use your hands to sort of squeeze the dough together and transfer to the parchment. Carefully roll into a large log about 2 1/2-inches in diameter. Works best if you roll with the parchment, tucking in the ends. Place in the freezer for 1 hour or until firm.

Preheat oven to 350°F and line a baking pan with parchment.

The best method I found to cut these was to unwrap the chilled dough and cut into 1/4-inch slices, then lay the parchment back over each slice, one at a time, and flatten it out to an 1/8-inch thick. The reason for doing this is if you try cutting them 1/8-inch they start to sort of crumble apart. If any pieces do break off just re-press together, they’ll bake fine.

Place slices on baking sheet and bake for 8-10 minutes. Make sure to check after 8 minutes, then only add a minute at a time, you don’t want them to burn. Allow to cool on baking sheet for at least 5 minutes before transferring to cooling rack, this is an important step! If you transfer before letting them rest they will break. Cool completely before filling with ice cream. You can also place them in the freezer if you’d like to speed up the process.

To assemble, spoon out one scoop of ice cream, place in the center of an upside-down cookie, top with another cookie and carefully smash down, applying even pressure. Place in the freezer for another hour to re-chill before serving. If you’ve let your ice cream chill for longer than 4 hours you may want to set it out to soften a bit before this step. Soft ice cream works best when assembling sandwich cookies.

Desserts + Sweets, Gluten-Free, Vegan

Chocolate Black Bean Truffles

By now I’m sure many of you have heard of those curious black bean brownies that popped up on many blogs a couple years or so ago, maybe you even made yourself some. I’ve made a few batches of them myself, each time trying a slightly different recipe, and I think they’re pretty good. They’re definitely not exactly like a classic brownie, but they still seem to offer a healthier fix when you get a chocolate craving. Today however, I’m not sharing a recipe for my version of the perfect black bean brownie. I’m sharing chocolate black bean truffles which, in my opinion, are even better.

Now before you skim the recipe below and think to yourself, “how can these possibly not taste like beans, especially when there’s no refined sugar or butter and they’re not baked?” Let me be the first to tell you that if you didn’t know there were beans in the recipe, you’d be hard pressed to not think they were the real thing. The magic of whirling black beans, with coconut oil and a bit of maple syrup, is that they whip themselves up into a smooth dark dough-like texture that shows no trace of the beans they once were.

Upon first bite you break through the hardened chocolate coating and slowly your teeth sink into the smooth chocolaty filling. And just like a traditional rich cream filled chocolate truffle, they feel incredibly decadent and you’ll only need one or two before your satisfied.

Chocolate Black Bean Truffles / makes 16-18 truffles

Here I’ve used beans I cooked myself. You can definitely use canned, but you may not need to add extra salt. Also, the sweetness is really going to depend on your preference. Taste the mixture before rolling into balls to see if you want more, but keep in mind that if you use a semi-sweet chocolate for the coating, it will add a bit of extra sweetness to the finished truffles.

1 cup cooked black beans, if using canned rinse and drain
2 tablespoons coconut oil
3 tablespoons cocoa powder
pinch of sea salt
2-3 tablespoons maple syrup, depending on sweetness preference
1 teaspoon pure vanilla extract
1 cup chopped dark or semi-sweet chocolate

Place the beans, coconut oil, cocoa powder, salt, maple syrup, and vanilla in the bowl of a food processor. Blend everything until well combined, scraping down the sides if you need to. It should start coming together into a smooth ball. Pinch out about a tablespoon sized piece, roll into a ball and place on a baking sheet lined with parchment. Place in the fridge to chill for about an hour or in the freezer for about 30 minutes.

Meanwhile melt the chocolate in a double boiler. When the balls have chilled pull out just a handful (you want them to stay cold, so do them in batches), carefully insert a toothpick into the center and dip in the melted chocolate to coat. I found the best method for removing them from the toothpick was with a fork. Carefully slide the fork tines under the side where the toothpick is inserted and slowly twist while pulling upward and place on a sheet of parchment.

Let chill again so the chocolate coating sets. Store truffles in the fridge.

Desserts + Sweets, Proteins, Vegan

Pumpkin Pie with Hazelnut Crust

As with most years, the holiday season always seems to sneak up on me. We get so busy with day to day tasks, that I always seem to have unaccomplished projects or loose ends to tie up when the new year finally comes around. This year however, instead of rushing through, I want to make the most of every moment. There will never be enough time to do everything or see everyone, so the only thing I can do is be present in all the activities I do find time for. I have so much to be thankful for in my life, that when I sit down to think about it I become overwhelmed with happy thoughts and a very full feeling. Taking it all in, one day at a time, will remind me of all the positive things in my life and to celebrate each of them.

Pumpkin pie was always my favorite dessert on Thanksgiving and still is. Then I realized I don’t even have a recipe for pumpkin pie on my blog yet. I think the reason for this was because I’ve been waiting until inspiration struck. There are already so many great version of pumpkin pie out there, I wanted something different to share. So even though I posted about a pumpkin hazelnut bread recently, I just couldn’t help myself to combine the two together again.

This pie however, is something amazing! And will probably end up being made every year. The best part (besides how tasty it is), it’s vegan, gluten free, and low in sugar. I know how hard it can be to accommodate everyone at the table, so this might be a good option if you’re looking to make only one or two desserts for the table this year, but still have dietary restrictions to maintain. The filling is smooth and creamy and full of pumpkin flavor with slight hints of cinnamon and spice. For those of you who fear pie dough, this is a pat in the pan style crust, which means no rolling or chilling! It’s super easy and stays together nicely.

Pumpkin Pie with Hazelnut Crust / makes one 9-inch pie

The most important part in making this pie is to allow it to cool completely before cutting into it. The filling needs time to rest to hold its shape. You can make it the night before and you’ll already be on top of your Thanksgiving game, just add any garnish right before serving. Also, using fresh spices and grinding them yourself will lead to a better spice flavor. At the very least, make sure the spices you use are fresh and haven’t been sitting on your shelf since last year.

crust
1 3/4 cup + 1/4 cup hazelnuts, toasted
1 cup almond flour
1/2 cup coconut oil, melted
pinch of salt

pie filling
2 cups pumpkin puree
2/3 cup pure maple syrup or brown sugar
1/4 cup cornstarch or arrowroot
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
3/4 cup coconut milk

Preheat oven to 350F.

For the crust
Place the 1 3/4 cups hazelnuts into the bowl of a food processor. Pulse several times, then grind the nuts up to a coarse meal. Should take about 3-4 minutes. You don’t want to blend too far or you’ll end up with hazelnut butter.

Place the hazelnut meal into a medium bowl, add to it the almond flour, coconut butter, and a pinch of salt, blend until everything is well incorporated.

Dump the nut mixture out into a 9-inch pie pan and start pressing, from the center out, with your fingers, until you have an even crust all the way around, set aside.

For the filling
In a large bowl combine the pumpkin puree, maple syrup, cornstarch, vanilla, salt, and spices. Stir in the coconut milk until no white streaks are left behind. Pour the pumpkin mixture into the prepared pie crust.

Bake the pie in the center of the oven for about 1 hour (check after 50 minutes) or until the sides are completely set and the center jiggles only slightly when shaken lightly. Allow the pie to cool completely before cutting into. Pie can be made the night before and stored in the refrigerator. Right before serving coarsely chop the remaining hazelnuts and use for garnish. You can also top with whipped cream or creme fraiche, unless of coarse you’re vegan.

Desserts + Sweets, Fall, Proteins, Vegan, Vegetables