Coconut Pulp Bars

I've been making a lot of coconut milk recently which has left me with a LOT of coconut pulp... I've pretty much been composting it, but have been looking for something to do with it because I feel like I'm wasting it. I wasn't able to find any recipes online when I searched, so I decided to try out something myself....

After making my coconut milk, I just store the leftover pulp in the fridge until I'm ready to use it. So if you make coconut milk like me, hopefully this can help you out! 

This recipe isn't very sweet, but you can add more coconut sugar or maple syrup depending on your tastes. I wanted something a bit like a shortbread so that's how it turned out. Hope you enjoy!


Coconut Pulp Bars

1 cup packed coconut pulp (from making coconut milk)
2 Tbsp coconut flour
1/8 cup coconut oil
1/4 cup vanilla coconut palm sugar
1/2 tsp almond extract
1/2 tsp psyllium fiber
2 Tbsp boiled water

Preheat oven to 375 degrees. 
In a food processor, pulse the coconut pulp a few times to break up any clumps.
Add in dry ingredients and pulse until mixed.
Add in the oil, almond extract, and hot water.
Mix until well incorporated.
Spread into a parchment paper lined loaf pan.

Bake for 20 minutes. When done, lift out of pan with parchment paper and place on cooling rack.

Once cool, slice and serve with a hot cup of tea or coffee!

Optional Topping

Mix one part Coconut Cream Concentrate with one part maple syrup for a delicious frosting. 

 

 

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Blueberry Walnut Breakfast Cookies (Gluten/Grain Free, Soy Free, Egg Free, Dairy Free, Sugar Free)

 

Breakfast has always been a challenge for me... and now I've had to cut out sugar the past couple weeks (except for a bit of fruit) which has actually been okay, but I do use dates in a lot of things, especially breakfast foods. I was trying to come up with an easy but tasty, not too sweet option. I saw a few recipes here and there that might work but they they still weren't quite right, so I combined a couple ideas and came up with these "breakfast cookies" or "biscuits" as we like to call them at home since our rabbit is named cookie :) Probably the most inspiration for these came from Against all Grain, so check her's out as well if you want something even sweeter or with eggs.

I have enjoyed making this recipe because it's a one bowl kind of recipe- I just throw it all in the food processor and it's only one thing to clean!

Blueberry Walnut Breakfast Cookies 

Gluten/Grain Free, Soy Free, Egg Free, Dairy Free, Sugar Free

1/4 cup Organic Coconut Flour
1/2 cup Almond Butter
1/2 large banana (approx 4 inches)
3/4 cup Organic Shredded Coconut
1/2 cup unsweetened apple sauce
2 Tbsp chia seed meal + 1/4 cup boiled water
1 1/2 tsp cinnamon
1 tsp vanilla
1/4 tsp sea salt
1/2 tsp baking soda
1/4 cup chopped walnuts
1/2 cup frozen organic blueberries

Preheat your oven to 350°F. Prepare your chia meal by adding the boiled water to the chia and stirring with a fork. Set aside. Place the coconut flour, almond butter, and banana in the food processor and blend until uniform. Add in the rest of your ingredients except the walnuts and blueberries and pulse until it is well combined. Add the walnuts and blueberries and pulse a few times just until incorporated. 

 

Take the dough and make approximately 2" balls in your hand and lightly flatten into 12 disks, placing on a large greased, parchment, or silpat-lined baking sheet. 

Bake in the oven approximately 15 minutes until the edges are golden. Cool on wire rack before eating then enjoy! These stay well in the refrigerator for up to 5 days or so and can be frozen as well. I enjoyed them straight out of the refrigerator or reheated in the toaster oven. I don't have a microwave, so no idea how they reheat in there!

Enjoy!

 This recipe is also being entered into the Friday Foodie Fix at The Whole Gang - this week's theme is Blueberries!!

 

 

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Easy Grain Free Flatbread 2.0

Thank you to everyone for their kind comments and suggestions about my Grain Free Flatbread. I've received a lot of questions about options that I had not experimented yet, so if you have, please let me know! Either via my Facebook page, comments on the post, or email.

I did end up trying to use both chia and flax as people suggested, but neither worked to make a flexible bread. Instead they became (delicious!) crackers much like my Coconut flour and Chia crackers. The psyllium in this recipe really provides the flexibility and binding that is needed for an egg-free, grain free, gum free bread. If you don't need these restrictions you can probably try using one of them and it will most likely work. The other substitution that I've tried and worked is light olive oil for the coconut oil. 1/4 cup should work but I still preferred the coconut oil because the olive makes it dry out faster.

I wanted to share one more variation I made shortly after the first that did work. I thought I would try using less psyllium to see if the taste mellowed out a bit- and it did. The only thing that is sacrificed is its ability to roll. So this bread can fold over (see the pictures) and still serves as a great sandwich bread, but won't wrap like the first. In short, you just lessen the amount of psyllium, but I'll go ahead and give the whole recipe again to make it easier :)

Easy Grain Free Flatbread 2.0 (the non-rolling version)

grain free/gluten free, dairy free, soy free, egg free, nut free, vegan

1/2 cup Coconut Flour
1 TBSP Konsyl Psyllium Fiber Powder
1/4 cup Coconut Oil
1 cup boiling water

optional:
1/8 tsp sea salt
1/8 tsp granulated garlic
1/2 tsp Italian seasoning herb blend
your favorite herb/seasoning

Whisk the coconut flour and psyllium together in a bowl along with the salt and herbs if using. Add the coconut oil. Add the hot water a little at a time, stirring as you add it (will melt the coconut oil). Mix well quickly making sure all the dry bits are incorporated and looks uniform. Using the back of a spoon is helpful.

Roll (with rolling pin) or pat (with moistened spatula) the bread out on a Silpat/ Silicone Liner or unbleached parchment paper-lined jelly roll pan until thin and even. The dough is forgiving, so feel free to move pieces around and repair patches as you go along. I tried baking as two separate pieces and as one large bread and both worked out well.

Bake at 375º for 15-20 minutes depending on your oven and how thin you've rolled the bread. (Mine was about 11"x12" for 15 minutes.) Transfer to a cooling rack and allow to cool to room temperature before slicing/eating.

The taste will mellow out the longer it cools and sits out. Store in ziplock or other sealed container (if you don't eat it all at once!).

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Coconut Flour Chia Crackers (grain free/gluten free, egg free, soy free, vegan)

As I mentioned in my Easy Grain-Free Flatbread recipe post, I was attempting to make crackers when I "accidentally" made bread instead. Good accident. But- it didn't solve my cracker problem. So back to work again. Now I've become obsessed! I've made these crackers 3 times in the past week and my flatbread everyday as well with various modifications. Why? Because it's really easy. Especially when you leave your jelly roll pan, silpat, and rolling pin out :)

So for the crackers I decided to use Chia Seed meal along with the coconut flour and I made these herb crackers by throwing in some garlic powder and Italian Seasoning blend. You can leave them out or add other flavors you might like- nutritional yeast (for a "cheesy" flavor), rosemary, cinnamon, etc... If you're wondering about the wonderful nutritional benefits of chia, click HERE.

Coconut Chia Crackers

(grain free/gluten free, dairy free, soy free, egg free, nut free, paleo)

½ cup Coconut flour

¼ cup Organic Chia seedmeal**

¼ cup Organic Extra Virgin Coconut Oil

¾ cup Boiled Water

1/8 tsp Sea salt

1/8 tsp Granulated garlic

½ tsp Italian Seasoning

**For the Chia seed meal I grind whole Chia seeds in my blender or coffee grinder into a powder and just store it in the fridge in a jar.

Pre-heat the oven to 375ºF

Using a whisk or fork, mix the dry ingredients in a bowl until well incorporated.

Add the coconut oil into the bowl.

Add the hot water a little at a time, stirring as you add it in. (This will melt the coconut oil.)

Mix well with a spoon, stirring and mashing out any lumps that might still exist. Once you have a uniform dough in a ball, place it on your silpat or unbleached parchment-paper lined tray and roll out. Keep rolling your dough until it is as thin as you can get it without seeing through or tearing it. Feel free to move pieces of dough around and press it in- the dough is forgiving and easy to "cut and paste."

Mine rolled to be approximately 14.5” x 10” in measurement. Slice into squares with a pizza cutter.

Bake for approximately 20 minutes depending on your oven. 15 minutes got me a soft bread-like cracker, 20 firm but crisp, and 25 minutes extra crispy and darker.

Makes approximately 49 crackers (at 7 rows x 7 rows)

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Easy Grain-Free Flat Bread

 

I posted the other day on my Facebook page about an "accidental" recipe I had made and have been really excited about... so here it finally is! I wanted to test out a few more things with it, so I've been working on that.

What I was aiming to make was some simple grain free crackers and ended up with a great flatbread instead! I was sent some Psyllium Fiber by Konsyl to test out for gluten free baking, so I was also eager to incorporate it into my baking to see how that went. Turns out the Psyllium powder is great- especially as an egg replacer and binder so it works well to keep the bread together.

I have really enjoyed this bread because (other than the few ingredients) it's so easy to roll and flexible- it doesn't crumble or break like a lot of gluten-free tortillas and breads do and is reminiscent of Persian Lavash bread.

I've given two variations- one is the basic recipe, and then you can add on whatever you like to adjust the taste or make something a little different.

Easy Grain Free Flat Bread

(gluten free, egg free, dairy free, soy free, vegan, nut free)

1/2 cup Coconut Flour

1/8 cup (2 TBSP) Konsyl Psyllium Fiber Powder

1/4 cup Coconut Oil

1 cup boiling water 

optional:

1/8 tsp sea salt

1/8 tsp granulated garlic

1/2 tsp Italian seasoning herb blend

Whisk the coconut flour and psyllium together in a bowl along with the salt and herbs if using. Add the coconut oil. Add the hot water a little at a time, stirring as you add it (will melt the coconut oil).  Mix well making sure all the dry bits are incorporated.

Roll (with rolling pin) or pat (with moistened spatula) the bread out on a Silpat/Silicone Liner or unbleached parchment paper-lined jelly roll pan until thin and even. The dough is forgiving, so feel free to move pieces around and repair patches as you go along. I tried baking as two separate pieces (picture below) and as one large bread and both worked out well.

Bake at 375º for 15-20 minutes depending on your oven and how thin you've rolled the bread. Transfer to a cooling rack and allow to cool to room temperature before slicing/eating. The taste will mellow out the longer it cools and sits out.

Enjoy! 
(ps- if you haven't been eating a lot of fiber recently, don't eat the whole pan at once!!)

 

 

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Mini Coconut & Almond Cakes (gluten/grain free, paleo, soy free, grain free, dairy free, egg free)

One afternoon I was craving a small "healthy" dessert as a snack, so I came up with this little coconut cake and was quite pleased with the results! It was small enough to satisfy my craving and delicious at the same time and the best part- I made it quickly while my daughter napped.  I ended up jazzing it up a bit (see the pictures) for dessert that evening for my husband and I as well, so you can eat it plain or with a little extra something!

I am also entering this recipe into this month's 'Go Ahead Honey it's Gluten Free' - 'Garden Tea Party'. It's the perfect little snack that you can whip up quickly and enjoy with a delicious cup of tea.

Mini Coconut & Almond Cakes

1/2 cup almond flour
1/4 cup coconut flour
1 Tbsp flax meal + 3 Tbsp hot water
1/2 tsp vanilla extract
1/2 cup coconut milk (room temperature)
1/8 cup raw honey
1/8 cup coconut oil (liquified)
1/2 tsp cinnamon
1/8 tsp salt


Whisk the dry ingredients together in a medium bowl.  Add the liquid ingredients into the dry and whisk until moist and incorporated. Pour batter into silicone cupcake holders.  Bake at 375 degrees for 25 minutes. They will appear soft until cooled.

 

I ate some plain and topped others with equal parts coconut oil and dark chocolate melted together and some toasted coconut. Delicious!

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