Posts Tagged ‘Coconut’

Raw Carrot Cake Balls (Paleo)

Easter recipe- carrot cake bites on the go!

Raw Carrot Cake Balls (Paleo)

Raw Carrot Cake Balls (Paleo)

Ingredients:

1/4 cup nut butter of choice

2 tsp cinnamon

1/2 tsp salt

1/2 tsp nutmeg

1/4 dried ginger

1 tsp vanilla

2/3 cup carrot chunks* + extra for garnish (optional)

2/3 cup unsweetened shredded coconut + extra for garnish (optional)

3 tbsp raisins

Directions:

In a bowl, stir together the nut butter, cinnamon, salt, nutmeg, ginger, and vanilla. Add in the rest of the ingredients and mix VERY well (the mixture will seem dry at first, but it all comes together once the carrots get mixed in well). Roll your carrot cake dough into balls.

Optional: Place the extra carrot chunks and coconut into 2 separate shallow dishes. Roll your carrot cake balls into one of the toppings

Power Balls (Paleo)

Sorry for my disappearance as of late! Student teaching has quiet literally sucked the life out of me. And I mean this in the best way possible. I don’t think I’ve been so excited for school days since I was in 2nd grade. In fact, I’m starting to hate my weekends now. That’s when I do all my lesson plans 😛

Anyway, to help power my way (as well as yours) through another week, here’s a snack recipe!

Power Balls (Paleo)

Power Balls (Paleo)

Ingredients:

1 cup nut/seed butter

1/4 cup honey

2 tbsp shredded coconut

1 tsp vanilla extract

1 tsp baking soda

1/2 tsp salt

pinch stevia

2 tbsp coconut flour

Optional: chocolate chips and/or raisins

Directions:

Combine all ingredients (except coconut flour and chocolate chips/raisins). Once mixed together, add in the coconut flour and chocolate chips/raisins and roll dough into balls. These can be stored on the counter or in the fridge.

Coconut Banana Bread (Paleo)

This week, I came to the acceptance that I cannot bake for the life of me when using a box mix. I’ve actually known this for a while now- past experiences in making brownies while babysitting have never been successful. However, I’ve always been able to blame someone else’s oven for gooey, undercooked brownies. Until this week.

Thinking I could score some easy points for a club I’m in, I signed up for the club’s coming bake sale on campus and was assigned brownies. Except… I ran out of time and ingredients to make them homemade. Oops.

So, down to the 11th hour, I grabbed a gluten-free brownie box mix that I figured would do.

Yes, I know. Shame on me for using a box mix for a bake sale. Not really all that homemade when all you do is mix the powder with 2 ingredients. Not to mention all the artificial and sugary ingredients… but like I said, time crunch. Hey- at least I didn’t try playing off store-bought brownies as my own?

But, some higher-up power also thought I was taking the easy way out. So what do I get? Gooey brownies that wouldn’t hold form and were burnt at the bottom.

Hmmm, thought me. Must have been the box brand. But alas, no. Because box 2 turned out the same way, with the sides rock hard.

Grumbling that I should have just gone out and splurged on ingredients, I tried box 3. And a miracle happened. Passable brownies… an embarrassingly long time later.

Lesson learned? I’m sticking to baking from scratch from now on. For me, it’s actually less time consuming. Plus, homemade is 1000x better than box mixes.

Which is why I was happy to make my (from scratch) coconut banana bread today 🙂   

Coconut Banana Bread (Paleo)

Coconut Banana Bread (Paleo)

Ingredients:

2 ripe bananas

2 eggs

1/4 cup unsweetened applesauce

2 tbsp coconut oil

1 tsp vanilla extract

1/2 cup tapioca flour/starch

1/2 cup coconut flour

1/3 cup shredded coconut

3 tbsp coconut sugar

1 tsp cinnamon

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

Directions:

Preheat the oven to 325 degrees and line a bread pan with parchment paper.

Combine bananas, eggs, applesauce, oil, and vanilla in a food processor and blend all together.

In a separate bowl, whisk together the flours, shredded coconut, sugar, cinnamon, baking soda and power, and salt.

Add dry ingredients to the wet and stir/blend together until combined.

Transfer bread batter to the bread pan and place in the oven for 45 minutes.

Let cool for at least 30 minutes before removing from the pan.

Green Tea Coconut Bars (Paleo)

In honor of St. Patrick’s Day, I’ve got (another) green recipe post. Surprisingly- and to the relief of my brother- no spinach is needed this time to get the green color. 

Instead, I’ve put to use a small and forgotten container of matcha green tea that has been collecting dust at the back of the cabinet. And bam! Green! (Not that you can completely tell with the crappy lighting…)

Anyway, this tea powder has opened up a range of possibilities! (Green cookies, anyone? 😉 ) Luckily, I have all of Spring Break to “experiment” now!    

Green Tea Coconut Bars (Paleo)

Green Tea Coconut Bars (Paleo)

Ingredients:

1/2 cup unsweetened shredded coconut

1/4 tsp matcha green tea (this is a powder)

1/8 tsp salt

2 tsp honey

1/2 tbsp coconut oil, melted

Optional: chocolate chips

Directions:

In a small food processor, pulse together the coconut, matcha green tea, and salt until the green color is distributed. Add in honey and oil and pulse until dough begins to stick together. Stir in chocolate chips. Press dough into an desired container that is lined with parchment/wax paper. Let harden in the fridge for at least ten minutes before taking out and cutting into individual bars.

Cauliflower Hawaiian Balls (Paleo)

This week has been ridiculously cold. To the point where I have been rather unproductive; my survival instincts have taken over and I rather curl up in a ball under the covers than do homework. Unfortunately, my professors didn’t get the memo 😦

The only comfort I got was the space heater in my basement. My brother and I would come home from school, crank the heater on high and sit in front of it until our skin literally turned red. That is, until this week when it no longer turned on. Apparently my dad did get the memo (the bill) that we were using it and he shut off the heater 😦 😦

And so, to mentally escape the cold, I am posting a rather tropical recipe today. Hey, if I can’t live in Hawaii right now, I can pretend with food, right?

(The answer to that is a resounding “yes”).    

Cauliflower Hawaiian Balls

Cauliflower Hawaiian Balls (Paleo)

Ingredients:

1/2 head cauliflower, cut into florets

1 egg

1 cup pineapple, divided

2 tbsp cilantro

1/2 tbsp garlic powder 

1 tsp onion powder

1/2 tsp salt

1 cup bell pepper (any color), chopped into small pieces

2/3 cup unsweetened shredded coconut

1/3 cup precooked ham, chopped into small bits

Directions:

Preheat the oven to 375 degrees and oil a baking sheet.

In a food processor, process cauliflower until it resembles rice. Add in egg, a 1/2 cup of the pineapple, cilantro, garlic powder, onion powder, and salt and process until evenly mixed.

Transfer cauliflower mixture to a bowl and mix in bell pepper, the rest of the pineapple, shredded coconut, and ham.

Roll into small balls (I get anywhere from 35-40 balls) and place on baking pan.

Bake for 35 minutes. Let cool for at least 10 minutes before removing from tray (NOTE: Use a spatula for removal- it gets until the Hawaiian balls and lifts them with leaving anything behind).