st_aurafina: A shiny green chilli (Food: Green Chilli)
[personal profile] st_aurafina
Recipe Friday

Something I cooked recently:
Lime, coconut and mint balls (CW for talk of 'healthy eating')

I'm on the hunt for some kind of snack type thing that isn't going to upset my FODMAP issues, and I'm a bit wary of using dates which is the standard glue for this kind of food. Dates = fructose = bellyache. These were mostly almond meal for the solid part. I had to mess around with proportions to get the right texture to roll them into balls, but they are good. The flavour improved over time. You need to keep them in the fridge or they get very soft - I think I'd add a whole cup of coconut next time I make them. And a smidge less mint, because wow, mint is strong straight out of the garden.

ETA: I just remembered that when I made these, I toasted the almond meal and the coconut, because raw almond meal is bleh to me.

Something I have concrete plans to cook soon:
This is a bit of a cheat because I make it every week, but I've been meaning to write down the recipe so I don't lose it from my mind (because I'm sure to stop making it soon and forget how.)

Dry ingredients
3 cups rolled oats
1 cup chopped almonds
1 cup chopped macadamias (or other nuts but I'm mostly about macadamias right now)
1/2 cup sunflower seeds
1/4 cup sesame seeds
1/2 desiccated coconut
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp some other spice depending on what fruit puree I'm using (allspice for pears, cardamom for apricots)
A good pinch of sea salt

Wet ingredients
1.5 cups of tinned fruit, blended
A generous gouge of coconut oil
2 tablespoons of honey

Add-ins for after baking:
1.5 cups of dried fruit

Preheat oven to low, 150 C or so. Mix dry ingredients. Melt wet ingredients together. Pour over dry and mix until moist. Spread on parchment paper on two trays. Cook for 45 minutes, then dump back in the bowl, mix, and split between two trays again. Bake another 45 minutes, and then, depending on doneness, turn the oven off and let it cool in the oven until fully toasted, or take out and cool on trays. When completely cool, stir in dried fruit. Donez0r.

Something I'm idly planning to cook in the future:
Chard and Feta Filo Bundt
I'm craving spinach and it really needs a cut-back in the garden, so this looks like an option. And I love that it's in a bundt tin - it would be really easy to serve slices of it that way.

Date: 2016-12-04 02:28 am (UTC)
hope: Art of a woman writing from tour poster (Default)
From: [personal profile] hope
Thank you for the recipes! I had some toasted granola somewhere a little while ago and it blew me away. I had been planning on finding a recipe, this is a great place to start! :D

Date: 2016-12-04 06:43 pm (UTC)
killing_rose: Raven/corvid in the frozen surf (Default)
From: [personal profile] killing_rose
How are you with coconut flour? Also, completely off topic: what type of yarn/yarn color/yarn weight (bulky/fingering etc) do you prefer?

Date: 2016-12-05 03:42 am (UTC)
killing_rose: Raven/corvid in the frozen surf (Default)
From: [personal profile] killing_rose
I really like the Bernat as well. (It is possible that my brain is super drugged and feels like i am drunk.) Also, someone else who has the "my hands/joints/etc are fucked an i can't work with smaller yarns" issue. (most of the women at the yarn shop act like I'm crazy working with bulkier yarns.)

I actually really like coconut flour. This is for a couple reasons--you use somewhere between a tablespoon and a quarter cup of flour. that's it. secondly, coconut flour creates a soft crumb. thirdly, if you have eggs to use up, try coconut flour recipes! it will take care of your eggs. This site looks like it's got a good start on recipes:

There is, somwhere on my journal, a recipe to the best (and easiest) waffle recipe ever. As it turns out, it's been memorized so: 6 eggs, 1/4 cup melted butter (or oil), 1/4 cup honey (or molasses or whatever), and a 1/4 cup coconut flour. Generally, I wisk the eggs, then the honey (or molasses or whatever), then the butter, then the flour. Then use the waffle iron as you would normally, and delicious waffles!

My issue, actually, is almond flour--I don't like the grit it normally has.

Date: 2016-12-05 03:31 am (UTC)
china_shop: Neal, Peter and Elizabeth smiling (Default)
From: [personal profile] china_shop
Your mentioning low-FODMAP made me prick up my ears (I'm on that too), and I've made two batches of the lime/coconut/mint balls since you posted the link (despite being someone who Never Bakes). So thank you! Delicious! *goes to have another one...*


st_aurafina: Rainbow DNA (Default)

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