You are currently browsing the tag archive for the ‘coconut’ tag.

To aqdequately describe these cookies, I should probably rename them “chocolaty crack” because I cannot stop eating them.  They are addicting.  So much so that when I tasted the original raw cookie version I bought from Whole Foods, I just had to reproduce them.  That and I can’t justify paying the $5 price tag every time I want a cookie.

Because the original version is raw, it wasn’t too hard to figure this recipe out.  Since I am not opposed to cooking my food, I baked the crackers because that was the quickest way to get a finished product.  I could try putting it in the dehydrator next time but I am an instant-gratification kind of gal so that’s not high on the list right now.  These crackers are coconutty, sesame seedy and cocoa-licious. 

Here is the list of ingredients, and my inspiration, from the store bought, raw cookies: Organic Coconut (Unsulphured), Sprouted Organic Sesame Seeds, Organic Date, Raw Organic Agave Nectar, Raw Organic Cacao

Chocolaty Crackers

3/4 cup shredded coconut

1/4 cup sesame seeds

1/4 teaspoon salt

4 medjool dates, pitted

1 tablespoon maple syrup

1.5 tablespoons cocoa powder

  1. Preheat oven to 300 degrees.
  2. Puree the dates and maple syrup in food processor until a paste forms.  If needed, add a few drops of water to get it going.
  3. Add the rest of the ingredients and pulse until the dough comes together.  Alternatively, fold everything in by hand.
  4. Roll dough in between two pieces of silpat or parchment paper to 1/8 inch and cut into bite-sized squares or use cookie cutters. 
  5. Bake for 12 – 15 minutes or until crackers feel dry to the touch.  Crackers will continue to crisp up as they cool on the sheet.

This chocolaty crack never lasts more than a day so I’m not sure what their true shelf life would be.  They can get a little soft and chewy the next day so if that happens, either pop them in the oven for a few minutes or enjoy the different texture.

Advertisements

UPDATED 09/21/10:  I made a minor adjustment to the recipe to increase the toastability of the bread.  The previous version seemed a bit too moist to get a crisper toast.  Let me know what you think.

Probably one of the most asked questions people have when they hear that you’ve completely given up grains is, “But what about bread?!”  And, truthfully, that is the one thing that kept me from making the grain-free leap.  I love bread.  It’s the perfect vehicle for another favorite food – butter!  My husband knows this well and always slathers a big chunk of butter on my toast, making sure to smear every inch of the bread, right up to the edge of the corners with it.  Mmm…

Anyways, I’m getting off track.  I ate Ezekiel bread for years before I eliminated all grains.  Luckily, the grain-free, gluten-free community is an ingenius bunch and have come up with some super tasty alternatives to a carb-loaded wheat bread.  I adapted this recipe from one out of Bruce Fife’s Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat.  I tweaked the recipe for coconut bread because it seemed a little dry to me, even when slathered with butter.  Also, it can be quite crumbly as coconut flour doesn’t have same the structure that a wheat flour gives.  I’ve made it over a dozen times now and feel like I’m pretty close to a good, all-around bread that holds its shape well and works for either toasting or sandwich making.  The flax lends a different texture and helps to bind the bread without having to use any gums or more eggs.

Coconut Flax Bread

1/2 cup coconut flour, sifted

1/2 cup flax seed, ground

1 /2 teaspoon salt

1 teaspoon baking soda

5 eggs 4 eggs

1/4 coconut oil

1/4 cup kefir or yogurt 1/8 cup water

1 teaspoon apple cider vinegar

  1. Preheat oven to 325 degrees.  Grease a small loaf pan (I use a glass pan that’s 7¾”L × 4½”W × 3″H, Anchor Hocking TrueSeal Food Storage Sets)
  2. Mix all the dry ingredients together.
  3. Combine all the wet ingredients.
  4. Add the dry ingredients to the wet and beat well.  Batter will be thick.
  5. Pour into loaf pan and bake for 40 minutes or until toothpick comes out clean.
  6. Cool completely before slicing.

Since I’m using a smaller loaf pan, I cut it a little differently to get a decent sized slice.  Cut the bread in half cross wise then, standing each half on its cut end, slice the bread into desired thickness.  Simple.

Time for some toast!

Advertisements