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st_aurafinaRecipe 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.
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.