Tag Archives: coconut

Black Bottom Coconut Squares & Primal Acorn Squash

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DSC_0021I’ve been on my health grind for about a week and half now. Waking up at 5am to hit the gym before work has never felt so awesome (it honestly does). I now know the meaning of “rise and grind”. When you are starting your day when it is practically still night outside, you know you must be losing your sanity.

I’ve been finding that I am slowly losing that night time craving for chocolate and sweets. I now go for fruit and honey, or a dessert tea. I have established and recognized my full blown obsession with Davids Tea.

DSC_0002For this treat, I combined two beloved staples in the dessert world. A chocolate brownie, and a coconut macaroon. Why not layer the two? You can so have coconut in the winter. Don’t believe anyone who says summer staples can’t happen in the winter. Ever.

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For the brownie base:
1/2 cup butter, melted
1/2 cup sugar
1/4 tsp salt
1 egg
1/4 cup unsweetened cocoa powder
1/4 cup all purpose flour

1. Preheat oven to 375 degrees. Line a 9″ square baking pan with aluminum foil, leaving an overhang. Spray foil (with the exception of the overhang) with non stick cooking spray.
2. Melt butter. Add sugar and salt, and whisk to combine. Whisk in the egg, cocoa and flour until smooth. Pour into prepared pan and bake for 10 – 15 minutes until the brownie starts to pull away from the sides. Do not ovebake. Let cool slightly while preparing coconut layer.

For coconut layer:
2 eggs
3/4 cup sugar
1/2 tsp vanilla
1 cup all purpose flour
7 oz sweetened, shredded coconut (keep 1/2 cup separate from the rest)

1. In a medium bowl, whisk eggs with sugar and vanilla. Gently mix in the flour and coconut (do not add the 1/2 cup coconut). The mixture will be very stiff.
2. Drop in mounds over chocolate base, wet fingers and press the mixture evenly over the top. Sprinkle with the reserved 1/2 cup coconut. Bake for 25 – 30 minutes. Cool completely in the pan. Remove from pan, remove foil and cut into 24 pieces.

*I like the small bite sized pieces. If you want to cut the squares larger (like 16), feel free.

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On a side note, last night a friend (who is gluten free, can’t eat grains and various meats) and I made paleo acorn squash. It was freakin’ delicious. Here is a photo for your mouth watering pleasure.

Anyone who regularly follows the paleo diet: how is it working out for you? Do you like it? Do you find it difficult? Let me know!

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Chai Coconut Granola

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People: this granola recipe will change your life. Are you used to buying granola and cereal in store? Is it loaded with unwanted sugar? and things you’ve never even heard of on the label? Well this my friends is an all natural, 100% delicious and nutritious granola. I honestly could not stop eating it for the life of me (it is all natural so I don’t feel too bad about how much I consumed in such a short period of time. Better than ice cream and chocolate, right?).

Upon bringing some samples to work, I noticed that the container was 3/4 empty on the second day. That has to be a good sign.

I know not everyone loves chai, but this has such a mild spice to it that you’ll just get that amazing chai aroma. How can anyone say no to such a heartwarming scent? Not to mention how simple this recipe is… not that I have ever come across a granola recipe that was necessarily difficult.

Light, crunchy (but not sharp), with clusters and various nuts and seeds… EVERYONE needs to give this granola a good old fashioned try.

3 cups old fashioned oats
1 tsp safflower oil
1/2 cup slivered, blanched almonds
1/4 cup sunflower seeds
1/4 cup sesame seeds
2 tbsp ground flax seed
1/4 tsp salt
1/3 cup chopped walnuts
1/2 cup honey
1/4 cup wheat germ
2 tbsp water
1 tsp cinnamon
1/4 tsp cardamom
1/4 tsp allspice
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/4 cup unsweetened, shredded coconut

1. Preheat oven to 325 degrees, line a baking sheet with parchment paper.
2. In a large skillet over medium heat, lightly toast the almonds and walnuts until fragrant. Stir in sunflower seeds, oats, and safflower oil. Toast until the oats are lightly browned.
3. Turn off the heat and stir in sesame seeds, flax seed, salt and wheat germ.
4. Place the oat mixture into a separate bowl.
5. In the same skillet, heat the honey, water and spices over medium heat until dissolved and everything is incorporated.
6. Pour honey mixture over oat mixture and stir until everything is coated evenly.
7. Empty the bowl onto the baking sheet lined with parchment (make sure it is evenly spread out), sprinkle coconut on top, and drizzle a little bit of honey on top. Bake for 15 – 20 minutes (or until the oats are golden brown and very fragrant). Stir every 5 minutes.
8. Let cool completely before placing in an air tight container. Lasts up to a week.