TROPICAL COCONUT SUGAR LOAF
The tropical fruit can be coarsely chopped in a food processor.
INGREDIENTS
1 cup each: coconut sugar, hot water
75g butter
1 tsp ground cinnamon
pinch each: ground nutmeg, salt
150g each: glacé/dried papaya, mango, pineapple, chopped
2 large eggs, lightly beaten
1 1/2 cups plain flour
1 tsp each: baking powder, vanilla
essence
METHOD
Preheat the oven to 180°C. Lightly grease a heavy-gauge, 24cm x 13cm loaf pan and line the base with baking paper.
Place the coconut sugar, hot water, butter, spices and salt in a large saucepan. Bring to the boil. Simmer for 5 minutes. Add the tropical fruits. Cool to lukewarm.
Stir in the eggs and the sifted flour and baking powder. Add the vanilla. Pour into the prepared pan. Bake for 50 minutes or until a skewer inserted in the centre comes out clean.
Cool on a wire rack. Wrap in foil and store for a couple of days before slicing.
COCONUT YOGHURT CHICKEN
I used Raglan Coconut Yoghurt and Waiheke Island Herb Spread.
INGREDIENTS
1/2 cup coconut yoghurt
1 tbsp olive oil
1 clove garlic, crushed
1/4 tsp each ground cumin, garam masala, ground turmeric, salt
finely grated rind and juice 1 lemon
2 large skinned and boned chicken breasts, halved lengthwise
1-2 tbsp canola oil for frying
Herb Sauce:
1/2 cup coconut yoghurt
3 tbsp finely chopped mixed fresh herbs or herb paste
water to thin
METHOD
Combine the coconut yoghurt, olive oil, garlic, spices, salt, lemon rind and juice to make a marinade.
Place the chicken in a plastic bag and add the marinade. Move the chicken around so it is evenly coated. Marinate in the refrigerator for at least 8 hours.
Preheat the oven to 190°C. Return the chicken to room temperature.
Heat the canola oil in a non-stick frying pan. Remove the chicken from the marinade.
Pan-fry on all sides, until golden. Place in the oven and bake for about 10 minutes or until cooked.
Meanwhile, combine the ingredients for the sauce. Serve drizzled over the chicken. - Serves 4
COCONUT FLOUR COOKIES
These gluten-free cookies are best stored in the frig or freezer and enjoyed with a cup of tea or coffee.
INGREDIENTS
1/2 cup each: coconut flour, gluten-free flour
4 tbsp coconut oil, melted
1/4 cup coconut sugar
1/4 tsp salt
2 large eggs, lightly beaten
finely grated rind 1 lemon
2-3 tbsp chopped candied lemon peel
METHOD
Preheat the oven to 180°C. Line a baking tray with baking paper. Combine the flours, coconut oil, coconut sugar, salt, eggs and lemon rind in a food processor and mix well.
Take 2 teaspoons of the mixture and roll into ball. Place on the baking tray. Flatten with a fork. Top with the candied peel.
Bake for about 15 minute until starting to brown around the edges. Cool on a wire rack then store in an airtight container in the fridge. - Makes about 20
CINNAMON COCONUT CAKE
A coconut sauce tops this dessert.
INGREDIENTS
100g butter, melted
1 cup caster sugar
3/4 cup plain flour
1 1/2 cups each: shredded coconut, coconut milk
6 eggs, lightly beaten
1 tsp ground cinnamon
Coconut Sauce:
125g coconut sugar or dark cane sugar
1/4 cup water
1/2 cup coconut milk
METHOD
Preheat the oven to 160°C. Lightly oil a 24cm springform cake pan and line with baking paper.
Combine all the cake ingredients in a large bowl and mix well. Pour into the prepared pan.
Bake for about 50 minutes, until a skewer inserted in the centre comes out clean. Cool for 10 minutes then turn onto a rack to cool.
To make the sauce, combine the ingredients in a saucepan and simmer for 5 minutes.
Serve small slices of the cake with fresh fruit and drizzle with the sauce. - Serves 12