Organic Coconut Flour Recipe
Chocolate Orange Macaroons

Organic Coconut Flour RecipeFettle Vegan has published this great Chocolate Orange  Macaroons recipe- may we recommend our Let’s Do…Organic® Coconut Flour?

Ingredients:

  • 2 cups unsweetened shredded coconut
  • 1/4 cup coconut oil, softened to room temp-not melted
  • 1/4 cup coconut flour (WW works here, too) (try Let’s Do…Organic® Coconut Flour)
  • 1/4 cup cocoa powder
  • 1/3 cup maple syrup or agave nectar
  • 1/2 teaspoon salt
  • 1 teaspoon orange extract
  • 1/2 teaspoon vanilla extract
  • 2-4 teaspoons cold water
  • 1/4 cup (about 2 oz.) dark chocolate, melted

Instructions:

  • Combine coconut, coconut oil, flour, cocoa powder, syrup, salt, orange & vanilla extracts. Coconut oil should NOT be melted. You want to have to fork the mixture together until the solid coconut oil has been completely smooshed up and combined with everything else. It takes about 2 minutes of dedicated forking.
  • Add water, starting with two teaspoons, and mix until mixture comes together and becomes sticky.
  • Once combined, use your hands to form the mixture into (about) 1 inch balls. Or two inch balls…because who am I to tell you how much macaroon to enjoy?
  • Once your macaroons are formed, set them on a paper lined cookie sheet in a cool place. The fridge will work beautifully here.
  • While the macaroons are chillin’, melt about 2 ounces of chocolate. To keep the recipe raw use the bain-marie (the double-boiler) method. To do this, fill a large saucepan with water. Bring the water to a boil, and cover with a heat safe bowl, never allowing the heat safe bowl to come into contact with the water. Gently melt the chocolate.
  • Once chocolate is fully melted, remove macaroons from cooling area. Dip macaroons carefully into the chocolate, being careful not to coat them, but rather add the chocolate as more of an accent, ’cause these babies are rich! (Sometimes we use a piping bag to add a little decorative chocolate to the tops.) This is most easily done using a spoon and/ or your fingers (I used my fingers so I had a reasonable excuse to lick the chocolate off of my fingers after…).
  • Once a little chocolate has been added, place the completed macaroons back onto lined cookie sheet and refrigerate for about 30-60 minutes, allowing chocolate to set. This process can be sped up by placing the entire cookie sheet into the freezer until the chocolate cools completely.
  • Once the macaroons are hardened and the chocolate has set, pull them out of the fridge and enjoy! They’re best after coming to room temperature but equally delicious cold.

Organic Coconut Recipe
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Purchase Let’s Do…Organic® Organic Coconut singles at Edward & Sons store.
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Organic Coconut Oil Recipe
Vegan Pumpkin Swirl Cheesecake

Organic Coconut Oil Recipe

Minimalist Baker has published this yummy Vegan Pumpkin Swirl Cheesecake recipe – may we recommend our new Native Forest® Organic Coconut Oil?

“AMAZING Pumpkin Swirl Cheesecake that’s entirely vegan and requires just 10 ingredients! Crisp, sweet crust and a thick, custard-like filling infused with tons of pumpkin flavor. Perfect for holiday gatherings and beyond.”

Author: Minimalist Baker
Recipe type: Dessert
Cuisine: Vegan, Holiday
Serves: 10

Ingredients

CRUST

  • 7 ounces (~1 3/4 cups ground) vegan graham crackers or gingersnaps* (or other similar vegan cracker or cookie)
  • 5 Tbsp vegan butter (or sub coconut oil)
CHEESECAKE
  • 1 12.3 ounce package firm silken tofu*, gently pressed dry
  • 1.5 Tbsp olive oil or coconut oil, melted (try Native Forest® Organic Coconut Oil)
  • 3/4 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1/2 cup + 1 Tbsp unsweetened almond milk
  • 1/3 cup maple syrup or brown sugar (or sub honey if not vegan)
  • 2 Tbsp cornstarch or arrowroot powder
  • 2 Tbsp fresh lemon juice
PUMPKIN SWIRL
  • 1 cup pumpkin puree
  • 1/4 cup unsweetened almond milk
  • 1 Tbsp cornstarch or arrowroot powder
  • 3 Tbsp maple syrup or brown sugar (or sub honey if not vegan)
  • 1 tsp pumpkin pie spice
Instructions
  1. Preheat oven to 350 degrees F and add graham crackers to food processor and mix until a fine meal is achieved (alternatively, smash with a rolling pin in a large freezer bag). Add melted butter and pulse to combine.
  2. Transfer to a standard pie pan (mine is 9.5 inches, but 9 inches or slightly smaller will work) and press with fingers to form the crust evenly on the bottom and up the sides of the pan. If any surface area of the pan isn’t covered with crust, spritz it with non-stick spray so the cheesecake won’t stick.
  3. Bake for 10-12 minutes or until slightly browned, then set aside to cool. Keep oven at 350 F.
  4. In the meantime, prepare cheesecake filling by adding all ingredients to a blender and blending until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings/sweetness as needed. Transfer to a mixing bowl and set aside.
  5. Add in pumpkin swirl ingredients and blend, scraping down sides as needed. Taste and adjust seasonings/flavors as needed.
  6. First, pour cheesecake filling into pre-baked crust, then dollop with pumpkin filling and use a knife or toothpick to swirl (I used a chopstick). Set on a baking sheet.
  7. Bake at 350 for 1 hour – 1 hour 10 minutes. The edges should be golden brown and the center should be slightly jiggly.
  8. Let cool completely, then loosely cover with a paper towel (to catch moisture) and then very loosely with foil and chill for at least 6 hours or overnight before serving.
  9. To serve, gently slice and top with coconut whip, crumbled gingersnaps, and/or extra pumpkin pie spice or cinnamon.
  10. If you’re feeling extra decadent, this would be amazing with my Vegan Pumpkin Pie Ice Cream. Will keep stored in the fridge for up to a few days, though best when fresh.

Notes

  • *The vegan graham crackers I prefer are the Nabisco Original Graham Crackers, which can be found at most major grocery stores. If you can’t find them or prefer not to use them, sub another vegan-friendly cookie or biscuit, or just make a traditional pie crust (gluten free recipe | Non-GF recipe) and bake it with the cheesecake.
  • * If you aren’t into tofu or can’t find silken firm, you can sub 1 1/4 cups raw cashews with varied results. Before blending, soak in boiling hot water for 1-2 hours (or overnight in cool water), then thoroughly drain. Add to recipe where I instruct to add the tofu (Note I have not tried this method but based on prior experience with cashews I believe it would work).
  • *Vegan Gingersnaps recipe.
  • *Inspired by, loosely adapted from Post Punk Kitchen
  • *Adapted from my Vegan Gluten Free Pumpkin Pie 

Organic Coconut Oil Recipe
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Find Great Organic Coconut Oil Recipes Here.
Purchase Native Forest® Organic Coconut Oil singles at Edward & Sons store.
Purchase Native Forest® Coconut Oil 6 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

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Natural Bouillon Cube Recipe
Creamy Tomato Soup with Homemade Cashew Cream

Natural Bouillon Cube RecipeFettle Vegan has published this great Creamy Tomato Soup with Homemade Cashew Cream recipe- may we recommend our Edward & Sons Veggie Bouillon Cubes?

Ingredients:

  • 2 1/2 lbs. tomatoes
  • 6 cloves garlic
  • 2 medium yellow onions
  • 4 T. earth balance or olive oil
  • 1 quart (4 c.) vegetable broth (or water) (try Edward & Sons Veggie Bouillon Cubes)
  • 2 bay leaves
  • 1/2 cup fresh basil, chopped
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 cup soaked raw cashews
  • 1 cup water

Cashew Cream:

Soak 1 cup cashews in warm water for 1-4 hours. Drain cashews, pour into a blender, and add one cup water. Blend until consistency is creamy and no cashew chunks remain. Set aside.

Tomato Soup:

  • Wash, weigh, and chop tomatoes. Set aside.
  • In a large soup pot, melt butter. Add chopped onions and garlic, and sautee about 8 minutes, until onions are glassy but not carmelized. Add tomatoes and continue to cook until onions and tomatoes are completely softened, about 15-20 minutes.
  • Add vegetable broth, bay leaves, basil, salt and pepper and cook on medium heat for about 30 minutes, until the smell of garlic and basil are wafting through the air. Remove the bay leaves and toss ‘em in the compost. Pour the cashew cream into the pot, and using a regular or immersion blender, blend the soup until creamy, usually about 20 seconds in my vitamix.
  • Serve immediately while warm, or simmer on low heat until ready to serve. Garnish with roasted cherry tomatoes, a drizzle of cashew cream, or fresh basil leaves.
  • Keeps in the fridge for about a week. Makes great leftovers!

Natural Bouillon Cube Recipe
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Find Great Natural Bouillon Cubes Recipes Here.
Purchase Edward & Sons Natural Bouillon Cubes singles at Edward & Sons store.
Purchase Edward & Sons Natural Bouillon Cubes 12 Packs at Amazon.com.
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Republished by EdwardandSons.com

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Organic Breadcrumbs Recipe
Simple Vegan Meatballs

Organic Breadcrumbs RecipeMinimalist Baker has published this great Simple Vegan Meatballs recipe using our Edward & Sons™ Organic Breadcrumbs:

Ingredients

FOR MEATBALLS

  • 1/2 cup white onion, minced
  • 3 cloves garlic, minced
  • 1 flax egg
  • 8 ounces tempeh* (or sub 1 heaping cup rinsed and drained chickpeas for similar result)
  • 1/3 cup vegan parmesan cheese
  • 2 tsp Italian seasonings (or 1/2 tsp each dried basil and oregano)
  • 1/4 cup fresh parsley (optional)
  • 1/2 cup vegan bread crumbs (gluten free for GF eaters | or sub almond meal) (try Edward & Sons™ Organic Breadcrumbs)
  • 2 Tbsp your favorite marinara or tomato sauce
  • Olive Oil for sautéing + Salt and Pepper to taste

FOR COATING

  •  1/3 cup bread crumbs
  • 1/3 cup vegan parmesan cheese

Instructions

  1. Preheat oven to 375 degrees and prepare flax egg in a small dish.
  2. In a large, deep skillet, sautee onion and garlic in 1/2 Tbsp olive oil over medium heat until soft and translucent – about 3 minutes. Set aside.
  3. Add tempeh to food processor and pulse to break down. Then add sautéd garlic and onion remaining ingredients (except olive oil) and mix, scraping down sides as needed. You want it to form into a moldable “dough.”
  4. Taste and adjust seasonings as needed. The tempeh will come across as a little bitter, but once coated, baked and served with marinara it’s not nearly as apparent.
  5. NOTE: Depending on how salty your vegan parmesan cheese is, you may need to add a little salt and pepper at this point. However, I didn’t find it necessary.
  6. Scoop out 1 Tbsp amounts of dough and roll into balls. At this time, heat the same skillet you used earlier to medium heat.
  7. Mix remaining bread crumbs and parmesan cheese together in a shallow dish. Add tempeh balls one or two at a time and roll to coat.
  8. Add enough olive oil to form a thin layer on the bottom of your hot skillet, then add your coated tempeh balls in two batches, as to not crowd the pan. Brown for about 5 minutes total, shaking the pan to roll them around to brown all sides.
  9. Add browned meatballs to a baking sheet and add to the oven to bake for about 15 minutes, or longer if desired for a crispier result.
  10. At this time, prep any pasta your want to serve with your meatballs, as well as your favorite marinara sauce (I love this pizza sauce).
  11. Once meatballs are deep golden brown and fairly firm to the touch, remove from oven.
  12. To serve, top cooked pasta with meatballs and pour over marinara sauce. Top with another sprinkle of vegan parmesan cheese and fresh parsley. Leftovers will keep in the fridge for up to a few days, though best when fresh.

Organic Breadcrumbs Recipe
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Find Great Organic Breadcrumbs Recipes Here.
Purchase Edward & Sons™ Organic Breadcrumbs singles at Edward & Sons store.
Purchase Edward & Sons™ Organic Breadcrumbs 6 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

 

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Organic Coconut Oil Recipe
Vegan Pumpkin Pie

Organic Coconut Oil RecipeMinimalist Baker has published this yummy Vegan Pumpkin Pie recipe – may we recommend our new Native Forest® Organic Coconut Oil?

Ingredients

CRUST

  • 6 Tbsp cold vegan butter (or chilled coconut oil with varied results)
  • 1 1/4 cup Bob’s Red Mill 1:1 Gluten Free Flour
  • 1/4 tsp salt
  • 4-6 Tbsp ice cold water

FILLING

  • 2 3/4 cups pumpkin puree (~1 1/2 15-ounce cans)
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar
  • 1/3 cup unsweetened plain almond milk
  • 1 Tbsp olive oil, or melted coconut oil (try Native Forest® Organic Coconut Oil)
  • 2 1/2 Tbsp cornstarch or arrowroot powder
  • 1 3/4 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
  • 1/4 tsp sea salt

 Instructions

  1. To prepare crust, add gluten free flour and salt to a large mixing bowl and whisk to combine. Slice or dollop the cold butter in and work gently with a fork or pastry cutter to cut it in. Don’t overwork, just get it incorporated.
  2. Next add ice cold water a little at a time and use a wooden spoon to stir. Only add as much water as you need to help it come together.
  3. Once a loose dough is formed, transfer to a piece of plastic wrap and work gently with your hands to form a 1/2 inch thick disc. Wrap firmly and refrigerate for a minimum 30 minutes, up to 2 days. Just let it warm back up a little before using. You don’t want it too warm or it can get too soft to handle.
  4. Once your dough is chilled, preheat oven to 350 degrees F and prepare pie filling.
  5. Add all pie ingredients to a blender and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed. Set aside.
  6. To roll out the crust, unwrap the disc and place it between two sizable layers of wax paper (plastic wrap will work OK, but is a little more difficult to work with). Use a rolling pin to gently roll it into the shape of your pie pan. If it cracks, don’t stress – you can reform it with your hands once you get it in the pan. But try and be gentle.
  7. To transfer the crust, remove the top layer of wax paper and gently lay the pie dish face down on top of the crust and use the support of the wax paper to quickly but carefully invert it. Don’t overthink it – just do it.
  8. Once you get the crust inverted, gently use your hands to form it into the pan, working the crust up along the sides. It can be a little tricky but it bakes beautifully, so it’s worth the effort! Just try not to overwork the dough in the process – it shouldn’t take more than a few minutes to perfect the shape. Any holes or cracks can be mended with a little excess dough and the heat of your hand.
  9. TIP: I would advise against trying to be fancy and do any elaborate design with the crust, so just get the crust in, get a flat edge and go.
  10. Pour filling into pie crust and bake at 350 for 58-65 minutes. The crust should be light golden brown and the filling will still be just a bit jiggly and have some cracks on the top. Remove from oven and let cool completely before loosely covering and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight.
  11. Slice and serve with coconut whipped cream and an additional sprinkle of cinnamon, nutmeg, and/or pumpkin pie spice (optional). This would also be amazing with my Vegan Pumpkin Pie Ice Cream and Brown Sugar Pecans!

Organic Coconut Oil Recipe
Click here for printer friendly version
Find Great Organic Coconut Oil Recipes Here.
Purchase Native Forest® Organic Coconut Oil singles at Edward & Sons store.
Purchase Native Forest® Coconut Oil 6 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

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Organic Coconut Recipe
Cinnamon Coconut Protein Cookies

Organic Coconut RecipeFettle Vegan has published this great Cinnamon Coconut Protein Cookies recipe- may we recommend our Let’s Do…Organic® Coconut Flakes?

ingredients:

  • 1 cup gluten-free rice flour
  • 1 cup vanilla protein powder (gluten-free)
  • 3 tablespoons chia powder
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 ripe bananas, mashed
  • 1/2 cup homemade hemp milk
  • 2 tablespoons sunflower oil
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup unsweetened coconut flakes (try Let’s Do…Organic® Coconut Flakes)
  • Start by preheating the oven to 350 degrees.
  • Combine the rice flour, protein powder, chia powder, salt, and baking powder in a large bowl.
  • In a seperate bowl, mash your 2 ripe bananas. Add the hemp milk & sunflower oil and give it a good whisk. Mix in the cinnamon and nutmeg; whisk again.
  • Pour the dry ingredients into the wet, using a wooden spoon to combine the two. Once the cookie dough has formed, add in the coconut flakes. Stir ‘em in so the dough is uniform.
  • Wish your freshly washed hands, roll the dough into balls and place onto a greased or nonstick baking sheet. Use a fork to press down the dough (like peanut butter cookies).
  • Bake at 350 degrees for 10-12 minutes, or until cookies just begin to crack.
  • Remove from the oven, place on a cookie sheet to cool, and enjoy!

Organic Coconut Recipe
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Find Great Organic Coconut Recipes Here.
Purchase Let’s Do…Organic® Organic Coconut singles at Edward & Sons store.
Purchase Lets Do…Organic® Organic Coconut In Bulk at Amazon.com.
Click Here to find a store near you.

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Organic Cornstarch Recipe
Berry Cheesecake Cobbler

Organic Cornstarch RecipeFettle Vegan has published this yummy Berry Cheesecake Cobbler recipe – may we recommend our Let’s Do…Organic® Organic Cornstarch?

Ingredients:

  • 1/2 cup vegetable shortening
  • 1/2 cup brown sugar
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup rolled oats
  • 1 container tofutti ‘better than cream cheese’
  • 1/4 cup powdered sugar
  • 2 tablespoons cornstarch (try Let’s Do…Organic® Organic Cornstarch)
  • 1/2 cup pure maple syrup
  • 1 1/2 cups mixed berries
  • (feel free to use just one kind of berry if its all you’ve got)
  • 1/2-1 cup mixed berries (for topping)

Directions:

  • Preheat oven to 350 degrees.
  • [We used a 4 cup pyrex container, but we would recommend using any glass baking pan smaller than 9 in. long. You want plenty of room to layer your ingredients, but not so much that you can't make more than one layer.]
  • In a mixing bowl, cream together refrigerated earth balance and brown sugar.
  • Separately, mix together WW pastry flour, baking powder, salt, and rolled oats.
  • Add dry mixture to wet and fork together/ use hands to combine until crumbly. If it seems too dry, add 1-3 teaspoons of water to increase the crumbliness of the mixture.
  • Press about 1/3 of oat crust mixture into the bottom of your glass baking pan.
  • Set aside.
  • To prepare the cream cheese filling, combine tofutti, powdered sugar, cornstarch, maple syrup, and the first 1 1/2 cups of mixed berries in a blender or food processor on high for about a minute.
  • Now, retrieve your pan prepared with crust. Add a layer of cream cheese filling, then 1/4 cup fresh berries, continuing to layer with crust, filling, and berries until everything is used up. We got about three layers in our pan.
  • Bake for 30 minutes at 350 degrees.
  • Enjoy!


Click here for printer friendly version
Find Great Organic Cornstarch Recipes Here.
Purchase Let’s Do…Organic® Organic Cornstarch singles at Edward & Sons store.
Purchase Let’s Do…Organic® Organic Cornstarch 6 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

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Natural Bouillon Cube Recipe
Creamiest Mushroom Soup

Natural Bouillon Cube RecipeFettle Vegan has published this great Creamiest Mushroom Soup recipe – may we recommend our Edward & Sons Veggie Bouillon Cubes?

INGREDIENTS:

  • 2 tablespoons oil or butter
  • 2 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1/2 lb. assorted mushrooms, roughly chopped
  • 1/4 cup (good quality) sherry
  • 3 cups vegetable broth (try Edward & Sons Veggie Bouillon Cubes)
  • 2-3 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme
  • 3/4 cup soaked cashews
  • 3/4 cup water

DIRECTIONS:

  • In a medium-sized bowl, soak your raw cashews in warm water while you prepare the soup.
  • In a large cast-iron pan, sauté the garlic, onions, and mushrooms until the butter oil has mostly evaporated and the onions and mushrooms have softened. Add your sherry and let the mixture cook on medium heart, stirring occasionally, until the liquid reduces to about half (about 5 minutes).
  • **Pour in the vegetable broth, salt, pepper, and thyme, and simmer for 15-20 minutes. While soup simmers, blend soaked cashews with water to create a thick cream. Pour into the simmering soup, and remove the soup from heat.
  • Using an immersion or high-speed blender, carefully blend soup to desired consistency. Garnish, serve, and enjoy!

Natural Bouillon Cube Recipe
Click here for printer friendly version
Find Great Natural Bouillon Cubes Recipes Here.
Purchase Edward & Sons Natural Bouillon Cubes singles at Edward & Sons store.
Purchase Edward & Sons Natural Bouillon Cubes 12 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

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Organic Coconut Milk Recipe
Strawberries ‘n’ Cream Chia Pudding

Organic Coconut Milk RecipeFrom FETTLE Vegan Recipes comes this delicious Strawberries ‘n’ Cream Chia Pudding recipe – may we recommend our Native Forest® Organic Coconut Milk?

“Chia seeds are a powerhouse of nutrition, and largely considered a ‘superfood’, which basically means its the best of the best as far as eating goes. Chia seeds pack a whopping 11 grams in fiber and almost 5 grams of protein per ounce, are filled with Omega-3 fatty acids, and have been shown to stabilize blood sugar levels and help you fight snack-y hunger. We love that you can turn something this crazy healthy into sweet, decadent PUDDING. I know, it sounds weird, and the texture?! But trust me on this one- its delicious. The seeds absorb up to 10x their weight in water and turn into a softer, cohesive gel-like substance that is easy to flavor even easier to eat. Sweet, light, satisfying- the perfect replacement for a sugary dessert. Try it, I think you’ll dig it.”

Strawberries ‘n’ Cream Chia Pudding

Ingredients:

  • 1/2 cup chia seeds
  • 2 cups coconut milk (try Native Forest® Organic Coconut Milk)
  • 3 tablespoons maple syrup or agave nectar
  • 1 teaspoon vanilla extract
  • 1 cup strawberries (fresh, frozen or thawed)
  • sprinkle of chopped almonds (optional, for topping)

Directions:

In a large glass jar (quart sized works perfectly), combine chia seeds, milk, maple syrup, & vanilla. Put the lid back on and vigorously shake the jar until everything is well mixed. If large chunks of chia seeds seems to be stuck to the bottom (which sometimes happens and is totally normal), open the jar and use a spoon to scrape the chia seeds off the side, and shake again to reincorporate them. Put the jar in a cool place, like the fridge (or if you live where I live right now, outside on the porch will be cold enough) and let it sit and gelatinize for at least 2 hours. Once ready, pull the jar out, give it one more good shake, and pour into a serving dish. Top with strawberries and a sprinkle of almonds, and enjoy! Makes about 4 servings, saves in the fridge for about a week.

Organic Coconut Milk Recipe
Click here for printer friendly version
Find Great Organic Coconut Milk Recipes Here.
Purchase Native Forest® Organic Coconut Milk singles at Edward & Sons store.
Purchase Native Forest® Organic Coconut Milk 12 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

 

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Organic Coconut Recipe
Coconut Nanaimo Bar

Organic Coconut RecipeOur own Alison has provided this yummy Coconut Nanaimo Bar recipe!

For the crust:

  • 1½ cups Let’s Do…Organic® unsweetened shredded coconut
  • 1½ cups blanched almond flour
  • ½ cup Let’s Do…Organic® Creamed Coconut, melted
  • ¾ cup coconut sugar
  • ¼ cup cocoa powder(or raw cacao powder)
  • 10 dates, pitted
  • a few pinches of sea salt

For the cashew custard filling:

  • 2 cups cashews,(soaked in water for at least 2 hours)
  • ½ cup water
  • ½ cup maple syrup
  • 2 tsp vanilla extract
  • ½ cup melted Let’s Do…Organic® Creamed Coconut
  • a 1/4 tsp sea salt

For the chocolate ganache:

  • ½ cup maple syrup
  • ½ cup Native Forest® Organic Coconut Oil
  • ½ cup cocoa powder (or raw cacao powder)
  • 1 tsp vanilla extract

a pinch of sea salt

Instructions

  •  Crust: Put all crust ingredients in your food processor, and process for at least 20 seconds, or until it is thoroughly combined into a dough. It should stick together slightly when pinched. If it doesn’t, you can add a tablespoon of water or a few more dates to the mix. Press into a 9×9 baking pan. Place the crust in the fridge or freezer to set while you make the cashew custard filling.
  • Cashew Custard Filling: Add drained cashews, water, maple syrup, vanilla, Let’s Do…Organic® Creamed Coconut, and sea salt to a high-speed bender. Blend until smooth and creamy. Pour over the crust and smooth evenly with a spatula. Place in the freezer to set for 2 hours.
  • Chocolate Ganache: Place the maple syrup, Native Forest® Organic Coconut Oil, cocoa powder, vanilla extract and sea salt in the blender until creamy and emulsified. Spread evenly over the cashew custard filling and chill for another 4 hours.
  • Cut and serve.

Organic Coconut Recipe
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Find Great Organic Coconut Recipes Here.
Purchase Let’s Do…Organic® Organic Coconut singles at Edward & Sons store.
Purchase Lets Do…Organic® Organic Coconut In Bulk at Amazon.com.
Click Here to find a store near you.

 

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