coconut

{Recipe} Chocolate-Coconut-Walnut Cookie Pie

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Chocolate-Coconut-Walnut Cookie Pie

I had a hankering for pie and cookies the other day so I decided what better way to combine the two cravings than making a cookie pie? Plus rather than having to scoop out a bunch of individual cookies you save time and have one tasty giant cookie to share.  Also the baked cookie pie freezes really well so you can save some for another day when that craving strikes again.
Serves 8

INGREDIENTS

  • 1/4 cup + 2 tablespoons coconut oil, liquid
  • 1/2 cup brown sugar
  • 1/4 cup evaporated cane sugar
  • 1 teaspoon vanilla
  • 2 flax “eggs” (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water)
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1/4 cup shredded unsweetened coconut
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup mini chocolate chips
  • 2/3 cup chopped walnuts

DIRECTIONS

  1. Preheat oven to 350F.
  2. Brush the pie pan with a layer of coconut oil.
  3. Whisk together the flours, coconut, soda and salt.
  4. In an electric mixer beat together the oil, sugars, flax “eggs” and vanilla with the whisk attachment.
  5. Reduce speed and slowly add in the flour mixture just to combine.
  6. Fold  in the chocolate chips and walnuts.
  7. Pour mixture into the pie pan and press down into an even layer.
  8. Bake for 22-25 minutes or until lightly browned on top.
  9. Allow to cool in the pan on a wire rack until completely cool.

 

Recipe of the Week: Coconut Lime Baked Tofu

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Serves 4
INGREDIENTS
• 1 tsp toasted cumin seeds
• 1 (14oz) block of extra firm tofu, 1/4 inch thick slices
• 1 small onion, minced
• 2 cloves of garlic, minced
• 1 tsp coconut oil or vegetable oil
• 1 Tbsp ginger, grated
• 1.5 tsp ground coriander
• 1/4 tsp tumeric
• 1 tsp curry powder
• 1/2 tsp smoked paprika
• 1/4 tsp white pepper (optional)
• 1 tsp raw sugar
• 1 Tbsp low sodium soy sauce
• 1-3 red chilies, minced
• 1 (14oz) can coconut milk
• 2 limes, zest and juice
• 1 Tbsp sweet or dark soy sauce

1. In a small dry sauce pan over medium heat toast the cumin seeds for 3-5 minutes, until aromatic.
2. In a medium sauce pan heat the coconut oil over medium-high heat; add the onions and garlic and saute for 8-10 minutes until soft and slightly caramelized. Add to a medium bowl.
3. Stir in the ginger, turmeric, coriander, curry powder, smoked paprika, white pepper, toasted cumin seed and sugar into the onion-garlic mix.
4. Stir in the sweet soy, lite soy, lime juice, lime zest, chili pepper and coconut milk.
5. Pour 1/3 of the coconut milk mixture onto a medium sheet pan (size is around 15! x 10! x 1!), place the tofu down in one layer and then pour the remaining coconut milk mixture over. Marinate at room temperature or in the fridge for 30 minutes -2 hours.
6. Preheat oven to 425F and bake for 35 minutes, or until sauce has reduced slightly and the tofu is lightly browned on top. There should be a little sauce leftover; spoon the sauce over the tofu or toss with a vegetable side!

Hot News

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I know I tweeted yesterday about a new recipe that I have been working on for Coconut-Lime Tofu and I had planned to present you with a recipe…..but I changed my mind and decided that it was so delicious I am going to present it to my testers and feature it in my next ebook. So yes the cats out of the bag I am starting another e-book!

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Recipe: Coconut Raisin Flax Granola

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Coconut Raisin Flax Granola

 This granola is delicious and is great with your favorite non-dairy milk or soygurt. 

  • 2 cups rolled oats
  • 1/2 cup sunflower seeds
  • 1/2 cup Blueberry Flax Meal (you can substitute regular flax meal)
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup almond pieces
  • 1/4 cup pumpkin seeds
  • 1/2 cup brown rice syrup
  • 3 Tablespoons brown sugar
  • 2 Tablespoons vegan margarine (coconut oil would be a great substitute for vegan margarine)
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 & 1/2 cups raisins 

 

  1. Preheat the oven to 350 degrees F.
  2. Spread the oats, sunflower seeds, flax meal, coconut, almond pieces and pumpkin seeds onto a baking sheet. Place in the oven and toast for 15 minutes, stirring occasionally.
  3. Grease a baking sheet. 
  4. While the oats mixture is toasting, combing the brown rice syrup, brown sugar, margarine, vanilla and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
  5. Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the brown rice syrup mixture, add the raisins, and stir to combine. 
  6. Pour the mixture onto the greased baking sheet and make sure that the mixture is evenly distributed. Place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Break into pieces and store in an airtight container for up to a week.