Super Nut Cookies

As someone who is always on the road, I am always looking for healthy snacks. One of my favorite snacks is yogourt and fruits or hummus and veggies, but those snacks are not very TSA friendly AND require refrigeration. Granola bars and other pre-made snacks are often very sweet or low in proteins. I decided to look for an alternative and ended up making my own recipe!

After cooking.

This recipe definitely has some sugar, but is also full of proteins, is crunchy and is absolutely delicious! The ingredients are also easy to change and modify.

I used dried apricots, because I think they are delicious and came in an unsweetened version at the grocery store. Any other would do; I think dried cranberries or dried apples would also go nicely. For the nuts: a cup of any kind would taste delicious. I might try hazelnuts and some cherries next time! I did hand chop the fruits and the nuts, but a food processor would do the same job.

I love oats in cookies, but I wanted those cookies to mushy, which is why I soaked them. Soaking them “cooks” them and the added apple cider vinegar really helps to make them soft. In case you do not have apple cider vinegar, lemon or lime juice will do just the same, or just plain white vinegar. I also used coconut milk, but regular milk or another nut milk will do.

I am not a fan of peanut butter and Sprouts, my favorite grocery store, happened to have some roasted sunflower seeds butter. It had a nice flavor to it. However, any other one will do (peanut, cashew, almond, ect). I personally would buy the unsweetened version, but it is up to you.

The other interesting ingredient on this list is coffee flour. This one, that I found at Trader Joe’s, is made out of the fruit around the coffee bean. It looks a lot like cocoa powder; it has a lot of fiber and a small amount of caffeine. If you cannot find any coffee flour, cocoa powder will add to the same effect.

As a final note: you might wonder why I turn on the over so late while making the recipe. In my opinion, turning on the oven a whole 15-20 minutes before being ready to bake the cookies is a waste of energy. Most ovens now take less than 5 minutes to warm-up. If you have a really old oven (or a wood-burning one), it might need that much time, but most ovens do not.

Enjoy!

  • Servings: 18
  • Difficulty: easy
  • Print

Super Nut Cookies

Ingredients

  • ¼ cup of coconut milk
  • 1 tbs of apple cider vinegar
  • ½ cups of old-fashioned oats
  • 2 eggs
  • ½ cup of butter
  • ½ brown sugar
  • ½ cup of sunflower butter
  • 1 teaspoon of vanilla
  • 1 cup of apricots
  • ¼ cup of sunflower seeds
  • ¼ cup of pumpkin seeds
  • ½ cup of pistachios
  • ¼ cup of flax meal
  • ¼ cup of coffee flour
  • ½ whole wheat flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of cinnamon
  • 1 teaspoon of baking soda

Directions

  1. In a bowl, mix the coconut milk, the apple cider vinegar and the oats. Leave aside so the oats softened.
  2. In a stand mixer, put the eggs, the butter, the brown sugar and the sunflower butter. Mix until everything is well mixed and there are no lumps of sugar or butter left.
  3. Chopped the apricots into quarters or smaller pieces. Also chopped the pistachios.
  4. In a bowl, mix the apricots, pistachios, sunflower seeds and pumkin seeds. Set aside.
  5. In another bowl, mix the flax meal, coffee flour, whole wheat flour, cinnamon and baking soda.
  6. Turn on the over to 350F.
  7. Add the vanilla to the butter mixture.
  8. Add the dry ingredients and the oats to the mixer. Mix until well combined.
  9. Remove the bowl and add the nuts and dried fruit mixtures. Combine by hand.
  10. Grease a cookie sheet. Put the cookie mixture on a cookie sheet. This recipe will make about 18 cookies.
  11. Cook for about 13 minutes.
  12. Enjoy!

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Cinnamon Coconut Roll Pull-Apart Bread

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There is nothing like warm and fresh cinnamon buns or bread for breakfast or dessert. I remember the first time I made cinnamon buns with my grandmother; it was a cold winter day and we spent the entire day warming up the house baking bread and buns. There are two problems with baking with grandma: there are never any recipes and you always end up making cinnamon buns for a family of 12 people. Since then, I have tried a lot of recipes which tend to be complicated or produce lots of cinnamon buns.

I found this recipe the same way I find all the other ones: browsing on Pinterest. I found this one at Crazy for Crust. This bread looked absolutely delicious and fairly simple, so after some consulting with my SO (who said please do it!), I baked it right away, modifying it to make it more coconutty.

The dough was perfect; the proportion of ingredients is simply perfect. After rolling it, you could either make buns or the bread. Next time, I will make buns.

As a bonus, you can use this bread for breakfast sandwiches. I put a picture at the end!

If you are not a fan of coconut (or simply do not have the ingredients to make the pull-apart bread with coconut) simply:

-Replace the coconut milk with regular milk

-Remove the coconut extract from the dough (and replace it with vanilla or the extract of your choice)

-Remove the shredded coconut and coconut cream from the filling

As you can see in the ingredients, I am using both coconut milk and coconut cream. Coconut milk in this recipe is the watery substance that comes in a pint. It can be a milk replacement. I always use the unsweetened type, but either would work in this recipe. Coconut cream comes in a can. It is sometimes also called coconut milk, but when it is in the can, it is very thick and fatty. The filling tasted delicious using the coconut cream, but coconut oil or butter (or anything else really) will also work.

Here are the long instructions with the pictures. I put shorter instructions and ingredients at the end. I am working on being all fancy with a special way to print the recipes, but I am not there yet! Edit: I actually found how to do it. I googled it. WordPress actually has an entire section on how to incorporate recipes to blog posts.

Cinnamon Coconut Roll Pull-Apart Bread

Ingredients

Dough

  • 1 package of dry active yeast
  • ¾ cup coconut milk
  • 1 tsp of coconut extract
  • 1/3 cup granulated sugar
  • 3 tbs of butter, softened
  • ½ teaspoon of salt
  • 1 large egg
  • 3 to 3 ¼ of flour

Filling

  • 3 tbs of butter
  • 1/3 cup of brown sugar
  • 4 tsp of cinnamon
  • 2 tbs of flour
  • 1 cup of coconut
  • 3 tbs of coconut cream

Useful tools

  • Cooking spray
  • Bread pan
  • Pizza cutter

Directions:

How to make the dough

  1. Put the milk into a microwave-safe cup. Warm up the coconut milk to 110F.
    1. It took one minute in my microwave, but might be longer or shorter depending on your instrument.
    2. Yeast tends to die if the liquid is too warm. Do not boil the milk!
  2. Add the yeast to the warm milk. Stir and let rest.

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  1. In the bowl of a stand mixer, add the egg, sugar, butter and salt. Mix everything until everything is well distributed. It can still be chunky.
  2. Add the milk and yeast. Mix until the sugar is dissolved. It will take a few minutes.
  3. Add the coconut extract.
    1. I always add the extract towards the end of mixing. Extracts tend to evaporate, so adding it towards the end helps to reduce the evaporation and to retain the flavor.
  4. Decrease the mixer speed to the lowest or second lowest speed. Add, a little at a time, some of the flour until the dough start forming a ball in the middle of the bowl.
    1. I am a huge fan of sifting flour for all recipes. Unless the recipe calls for sifted flour, I will usually measure the amount of flour (in this recipe, 3 cups), then sift it, then add it to the recipe.
    2. Starts with three cups of flour. If it the dough is still very sticky, add some more flour, a little at a time.
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At this point, there is not enough flour yet. The dough is not forming a ball of dough just yet.

  1. Remove the paddle and install the dough hook. Knead the dough for about three minutes.
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Nice ball of dough!

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The dough should be non-sticky and holding up by itself.

 

  1. Spray a bowl with cooking spray. Put the dough in the bowl, spray with a little cooking spray and place in a warm area. Let rise for two hours.
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I put a lot of cinnamon. I doubled the quantity from the original recipe.

Make the filling

  1. In a bowl, mix the coconut cream and the butter. Place in the microwave for 20 seconds.
  2. Add the brown sugar, the coconut, flour, cinnamon and mix very well. Place it aside.

 

Making the bread

  1. Preheat the oven at 350F.
  2. Spray the bread pan with cooking spray.
  3. Roll out the dough on a flat surface slightly dusted with flour. The dough should be fairly thin, about ¼ inch thickness.

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  1. Using a pizza cutter, cut the dough in squares of similar sizes, but they do not need to be identical.
  1. Put the filling on all squares but one.

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  1. Make two or three piles of dough with filling. Keep the last square without filling to put on top of one of the piles.
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Piles of dough. Not the type Scrooge McDuck swims in.

  1. Put all the pieces in the brand pan. Put in the oven for 25 minutes.

 

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Straight out of the oven, this was warm and melting and delicious. It was also 9pm, so we had some and kept the rest for the next day.

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The next morning, we made delicious breakfast sandwiches. It was a great sweet-savoury mix, with the brown sugar and coconut for the sweet part and the cheese, egg and bacon for the savoury part.

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Cinnamon Coconut Roll Pull-Apart Bread

  • Servings: 4-6
  • Difficulty: Easy
  • Print

 

Ingredients

Dough

  • 1 package of dry active yeast
  • ¾ cup coconut milk
  • 1 tsp of coconut extract
  • 1/3 cup granulated sugar
  • 3 tbs of butter, softened
  • ½ teaspoon of salt
  • 1 large egg
  • 3 to 3 ¼ of flour

Filling

  • 3 tbs of butter
  • 1/3 cup of brown sugar
  • 4 tsp of cinnamon
  • 2 tbs of flour
  • 1 cup of coconut
  • 3 tbs of coconut cream

Useful tools

  • Cooking spray
  • Bread pan
  • Pizza cutter

 

Directions:

Dough

  1. Put the milk into a microwave-safe cup. Warm up the coconut milk to 110F. It took one minute in my microwave, but might be longer or shorter depending on your instrument.
  2. Add the yeast to the warm milk. Stir and let rest.
  3. In the bowl of a stand mixer, add the egg, sugar, butter and salt. Mix everything until everything is well distributed. It can still be chunky.
  4. Add the milk and yeast. Mix until the sugar is dissolved. It will take a few minutes.
  5. Add the coconut extract.
  6. Decrease the mixer speed to the lowest or second lowest speed. Add, a little at a time, some of the flour until the dough start forming a ball in the middle of the bowl.
    1. Starts with three cups of flour. If it the dough is still very sticky, add some more flour, a little at a time.
  7. Remove the paddle and install the dough hook. Knead the dough for about three minutes.
  8. Spray a bowl with cooking spray. Put the dough in the bowl, spray with a little cooking spray and place in a warm area. Let rise for two hours.

Make the filling

  1. In a bowl, mix the coconut and the butter. Place in the microwave for 20 seconds.
  2. Add the brown sugar, the coconut, flour, cinnamon and mix very well. Place it aside.

Making the bread

  1. Preheat the oven at 350F.
  2. Spray the bread pan with cooking spray.
  3. Roll out the dough on a flat surface slightly dusted with flour. The dough should be fairly thin, about ¼ inch thickness.
  4. Using a pizza cutter, cut the dough in squares of similar sizes, but they do not need to be identical.
  5. Put the filling on all squares but one.
  6. Make two or three piles of dough with filling. Keep the last square without filling to put on top of one of the piles.
  7. Put all the pieces in the brand pan. Put in the oven for 25 minutes.

Coconut, Peanut Butter and Chocolate Bars!

So my first recipe comes from  Money Saving Mom , which I found through clicking on Pinterest.

I actually did not change a lot from the original recipe, which is rare for me.

Ingredients:

  • 1 cup of peanut butter
  • 1/2 cup of honey
  • 1/2 coconut oil
  • 2 cups of oats
  • 1 cup of unsweetened shredded coconut
  • 1/2 of sliced almonds
  • 1 1/4 of semi-sweet chocolate chips (or your favourite kind of chocolate, really)
  • 1 teaspoon of vanilla

My main variation was to use almonds for the recipe. In the original version, she suggests nuts or dried fruits, but after tasting the recipe, I feel dried fruits would make it WAY too sweet. The almonds add some welcome crunch.

My most important modification was in the preparation. For anything that requires melting chocolate, I always recommend using a double-boiler (or bain-marie, in French). Microwave and a pan directly on the stove increases your chances of burning your recipe, especially chocolate.

What do you do when you do not have a double-boiler? You improvise, like I did.

Home-made double-boiler.

Quick note on double boiler: water should be lightly boiling, but the stove is NOT on maximum. Also, only the steam from the water is warming up the pan on top, not the water directly.

Final warning: the stainless steel bowl will become hot. Use mittens!

1. In a separate container, mix oats, chocolate, nuts and coconut.

2. On the double boiler, add peanut butter, coconut oil and honey. Mix until melted and well mixed.

Peanut butter, honey and coconut oil.

3. Add vanilla to the melted mixture.

4. Add the chocolate and oats mixture to the peanut butter. At this step, you can mix on the top of the double-boiler or not. Careful! Bowl will be hot!

Halfway through!

Halfway through!

5. When everything is melted, pour the mixture in a pan. I did not have the right size pan, so I used two bread pans.

One of the two bread pans filled with the chocolate bars!

One of the two bread pans filled with the chocolate bars!

6. Put everything in the fridge and let it cool down. After a few hours, it is easy to cut it in small squares.

Conclusion: easy, good recipe. However, if I ever cook it again, I will probably increase the amount of nuts and oats to reduce the overall sweetness of the dessert.

It is a very interesting recipes if you have gluten-intolerant family members or guests, because it is gluten-free! You could also make it vegan by replacing the honey with brown sugar or maple syrup.

However, not great to carry around on a hot summer day, because it will melt everywhere.

Welcome to my kitchen!

Hi everyone!

Welcome to my blog! Here, I hope to write and talk about recipes I tried or simply created. From bread to desserts, tofu to beef and apples to oranges, I hope I will be able to share my passion for food and cooking.

I don’t have a mission; I cook food that I want to eat, with whatever is my fridge. It will be sometimes healthy, sometimes sweet and hopefully always good!