2/28/2024 0 Comments Anna love nectar cookiesEven if you’re not the massive coconut fan that I am, I think these might still just win you over.įrom A sweet spoonful blog and A Modern Way to Eatĥ0g unsweetened coconut flakes (not desiccated coconut)Ģ tbsp maple syrup (can substitute for agave nectar)ħ5ml water (this was not called for in the original recipe but I felt the dough was too dry to come together so added it) The raisins are plump and chewy, the oats and flakes of toasted coconut provide a little crunch and texture, but the coconut flavor really steals the limelight in a delectable subtle way. Just be prepared to mop up the crumbs afterwards. They are crumbly due to the lack of butter and eggs but I don’t think this detracts from the enjoyment of eating them. ![]() The cookies are jam packed full of coconut flavor and have that slightly under baked dough centre which I love. The recipe actually originates with Anna Jones who wrote ‘A Modern Way To Eat’, another cookbook that is on my list to buy. Which meant of course I spent 10 days thinking about them and promising myself I would make them the very next day after I got home. It was like the coconut gods were taunting me as they knew I was about to go on holiday so there was no way I was going to have time to make them before I went. Then just a week ago, this recipe from the ‘A sweet spoonful blog’ hit my inbox for coconut cherry cookies. Go make it honestly, you’ll be as obsessed as me in no time. Creamy with the full fat coconut milk, totally indulgent and a great way to start the day. In fact, it makes me want to go bake some more right now just thinking about it.Īnd now I’ve got breakfast on the brain I have to tell you about Ella’s coconut porridge, which has got to be my favourite recipe from her cookbook. It’s like eating crisps, once you start the packet you just keep going. ![]() On toasting the coconut flakes I discovered that really it’s just the perfect snack… straight from the baking tray if you like. I’ve got an ice cream maker and it’s been far too long since I’ve used it and what with the recent better weather, I became obsessive about finding the perfect recipes Then of course the talented ‘Little Loaf’ beat me to it and posted these amazing coconut magnums which of course now I want to make those too!Ī few weeks ago I made this cinnamon buckwheat granola which is mixed with toasted coconut. And hopefully I’ll even be able to tempt you to have a go at making them too.Īfter the Snowcocnut frozen yoghurt incident I started googling coconut sorbet / frozen yoghurt / ice cream recipes. Don’t worry, you don’t need to get the violins out, I will get around to making them all eventually. Back in the (virtual) basket it goes!Īll the recipes that I’ve been adding to my ‘must make these soon list’ have coconut at their center and the only thing preventing me from making them all is a lack of time. Coconut and chocolate in frozen yoghurt, again, simple but delicious. Kind of wishing I hadn’t now as every time I go to ‘check-out’ the trolley, there it is sitting there in all its glory in the ‘have you forgotten something’ reminder section. ![]() ![]() Serendipitously I came across Coconut Chocolate -Snowconut ‘frozen yoghurt‘ when I was doing the weekly food shop. Simple but just what you need when you fancy a treat but don’t want to follow it with the usual guilt! Delicious chunks of coconut flesh drizzled in honey and baked into crunchy pieces of heaven. I stumbled across amazing baked coconut chunks on my last visit to Richmond’s Whole Food branch a couple of weeks ago. It’s like my eyes deliberately seek out the word coconut on packaging and my hand has a mind of it’s own and reaches out and drops items in the basket. I wander round Planet Organic or Whole Foods adding coconut treats to my basket at a rate that is a little frightening at times. Having detested the stuff for years, I’m not sure what the turning point was, but I can now hold my hands up and admit, ‘I am a coconut addict’. My obsession with coconut is out of control.
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