Tag Archives: coconut butter

Pumpkin Spice Coconut Cookies

4 Nov

I made it to the other side of midterms week alive and mostly unscathed. I had a good 60% reduction in homework over the weekend, so I took full advantage of it! In the past weeks, my only “me” time has been working out at JTS. So what do I do with a whole day without studying? More exercise, naturally. I went falling  hiking, even though I don’t have the correct shoes for it, especially in the snow. I had a blast. It was much needed.

Yes, I'm laughing so hard my eyes are hardly open.

Yes, I’m laughing so hard my eyes are barely open.

If you follow me on facebook, you might have seen my purchase of a certain coconut product that came in the mail- Nikki’s pumpkin spiced donut coconut butter. It’s amazing on any fruit or baked good. Or…on a spoon. With some Enjoy Life chocolate chips. Yep, I went there. I would recreate this wonderful coconut butter myself, but my food processor just isn’t sharp enough nor powerful enough to make coconut butter. I’ve made plain coconut butter three times, and those will be the last until I can upgrade my processor. It should not take 60 minutes and a ton of melted coconut oil added to make it the right consistency.

Maybe the world has gotten a little too obsessed with pumpkin-flavoring-everything. I spotted these in Fred Meyer the other day. While I’m a don’t-knock-it-till-you-try it kind of person, I am  just going to say no to pumpkin and potatoes. Plus I don’t eat chips anyhow.

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No thanks.

My fridge had run out of sweet snacks for my husband to put into his lunch. I hadn’t noticed; so he kindly asked me to make my chocolate coconut no-bake cookies and I eventually got around to obliging a few days later in between the hectic whirring around the city and formidable study-homework-test-report-study-homework tornado. Staring at the recipe on my fridge, spatula in hand, I thought about the almond butter and what I could substitute in for it. I have gotten in the habit of smothering bananas/apples in it right before I take off for biology class, and therefore wanted to preserve what I could for that bad, delicious addiction.

It was like one of those cartoonish lightbulb- epiphany moments. Pumpkin spiced cookies! It’d be so easy. And it was. These are even better than the originals.

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  • 2 cups dried, unsweetened, shredded coconut
  • 1/3 cup raw, local honey
  • 1/3 cup melted coconut oil
  • 1/3 cup Nikki’s pumpkin spice donut coconut butter, softened**
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon cocoa powder
  • 1 teaspoon real vanilla
  1. Measure out your softened coconut butter and have it ready.
  2. Put honey, pumpkin spice, cocoa powder, and oil in medium saucepan over medium-high heat.
  3. Watch it as you bring mixture to a boil for 1 minute, stirring with a spatula to prevent burning..
  4. Immediately remove from heat.  Stir in the coconut butter and vanilla.
  5. Stir in shredded coconut until everything is coated evenly.
  6. To get the shape of my cookies, I used a spatula to press a little of the mixture into a small Tupperware and packing it firmly. Then add a little more and pack it  in more. Because of the coconut oil, it’ll fall right out onto a parchment lined baking sheet. I have found that this shape crumbles less when bitten into.
  7. Alternatively, you can simply scoop out spoonfuls onto the parchment paper.
  8. Toss into the fridge until set- a few hours at most. Once that happens you can transfer them into a container and store in the fridge. Serve cold.

**Softened coconut butter and an extra 1/4-1/2 teaspoon of pumpkin spice may be substituted.

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Have you seen any weird or wondrous pumpkin spiced anything lately?

SB&J

27 Aug

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Since easing my (bread loving) five year old into paleo, the one thing she still asks for on a regular basis is a peanut butter and jelly sandwich. After a few weeks of explaining that we don’t even have bread in the house to make a pb&j, she has started to ask, “did you buy bread yet?” It’s difficult for her to grasp/remember that we’re not eating peanuts OR bread anymore.  Having never liked peanut butter, it’s hard for me to empathize with her craving for this lunch time treat. She does enjoy almond butter, which is a great for me since I don’t have to convince her to like other nut butters. She even saved up a dollar of her earned money to buy a squeeze packet of Justin’s maple almond butter.

Then one day Taylor Made It Paleo posted these pb&j bars (which don’t really have peanut butter in them, but sunflower seed butter and cashews) and I thought I’d give them a try to help my daughter transition easier. I’m going to call them SB&J bars-sun butter and jelly- because that seems more logical to me.

Despite all I’ve heard and read about how great they are, I’d never bought or tried Chia seeds before. I knew exactly where to find them though, so I picked some up in the bulk section of Marlene’s. Kinda off topic-that little cooler room in the back of the store filled with nuts, seeds, dried fruit and all sorts of natural goodies is one of my happy places. Does it make me crazy that I could joyfully spend an hour a week in that little room? Probably. But I’m ok with that.

Anyways, back to the bars. The SB&J ones, not the kind with alcohol and single creepy guys. The crust was super easy and much like many other paleo snacks/desserts that use dates and nuts. The jam middle layer is so super simple and amazing that I wonder why I don’t make my own jam this way. In my opinion, reduction > pectin. (Oh yeah, I threw in some Tuesday morning math symbols. You are welcome.)
As for how they turned out, not only did my daughter love them, but my husband’s first response was, “Do you have enough ingredients to make more? I could eat one of these in my lunch everyday.” I’d call it a win.

SB&J Bars
Courtesy of Taylor Made It Paleo

Ingredients:
1 1/2 cups blueberries
1/4 cup honey
1 tbsp chia seeds
1 tbsp coconut cream
10 dates, pitted
1 cup raw cashews
1/4 cup sunflower seed butter
pinch of salt

Directions:
Place blueberries and honey in a small saucepan over med-high and bring to a low boil.
Turn heat down to medium-low, and continue to cook while mashing blueberries, and stirring frequently to prevent burning.
Add chia seeds and coconut cream and continue to cook/stir until you get a jam-like consistency (about 20-25 minutes).

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Thick and jam-like

Put mixture in the fridge to cool while you make your crust.
In a food processor, combine dates, cashews, sunflower seed butter, and salt until all ingredients are well incorporated.

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Separate mixture into two “equal” parts. They’re just as awesome if one layer is a little thicker, so unless you’re a perfectionist, don’t fret too much about it.
Line a small bread pan with plastic wrap or parchment paper for easy removal.
For the crust, take one half and press down into the bread pan using a spatula to compress.
Remove jam from fridge and spread evenly over the crust.
Crumble the rest of the crust mixture over the top of the jam and press down to evenly form top layer.
Place in the fridge for 30-40 minutes before using the plastic wrap to remove it from the pan and cutting.

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