Coconut Chocolate Chip Cookies

I have been wanting to buy coconut flour for a while to try it out and see how it holds up in baking.  It’s not a 1 to 1 conversion to all purpose flour so it’s mostly mixed with other flours and needs an equal amount of liquid when baking with it.  In this recipe its not mixed with a more stable flour leaving this cookie really moist and delicate.  Its so good, its hard not to eat them all, but these are guilt-free so you CAN eat them all but its nice to share!

Coconut Chocolate chip cookies (grain free)
1/3 cup coconut flour
3 TBS flaxmeal (ground flaxseeds)
1/4 cup coconut oil
1/4  pure maple syrup
1 teaspoon vanilla
1/2 teaspoon of baking soda
1/4 teaspoon salt
2 eggs
1/3 dark chocolate chips (mini or regular)

1. Preheat oven to 350
2. Mix first 6 ingredients in a bowl with a rubber spatula until well incorporated.
3. Add the chips.
4. Use a Tablespoon to measure out the cookies and place on a prepared baking sheet lined with parchment.  (I spray a little coconut baking spray but you don’t have to!) Use your finger to flatten out the cookie a bit.
5. Bake for 12-14 minutes.  My trick.. I add more chips on top of cookies right when they come out, great visual affect and doesn’t hurt to add more chocolate!
This is very moist cake like cookie, I used Bob’s Red Mill Coconut flour and Flaxmeal!

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Dark Chocolate Spelt Brownies

The more and more I eat dark chocolate the more I prefer it over milk chocolate, which was not the case even a year ago. I tend to use good quality semi-sweet or bittersweet in my baking now, and the results are a sophisticated not overly sweet taste that is so satisfying. I love making homemade (not in a box) brownies, it’s so easy and again its nice to know exactly everything in your baking. I make these brownies with spelt flour, which is an ancient healthy whole grain in the wheat family. It’s like a distant cousin to our modern day whole wheat. It’s not gluten free but its a great alternative to wheat and can be used in place of it with a 1 to 1 ratio. I love it, it looks like wheat flour, it has a nice nutty flavor but it doesn’t overpower in recipes like whole wheat flour can tend to do. It’s not to hard to find, if your local grocery store has a natural foods section you can find it there or if you are near an Ocean Job Lot they carry the Bob’s Red Mill brand which is what I use. Make this brownie the next time you have a chocolate craving (that’s why I did it) they are so incredibly moist and decadent.

Dark Chocolate Spelt Brownies (adapted from Spelt Brownies)

1 stick of unsalted butter (1/2 cup)
8 ounces of semi sweet or bittersweet chocolate chips (I use Ghirardelli)
1/2 cup brown sugar
1/2 cup granulated sugar
3 Large eggs (room temperature)
1/4 cup of cocoa powder
3/4 of Spelt flour OR you can split this and do 1/4 AP flour and 2 quarters spelt flour
1/2 teaspoon of salt

1. Preheat oven to 350 degrees. Spray or butter a 8 inch square baking pan and line with parchment paper. I use coconut spray from Trader Joes
2. Place butter and chocolate in a bowl set over a pot of simmering water. Let that melt together. Take off heat and then add the sugars. Whist in the sugars until well combined
3. Let that cool a bit before adding eggs in one at a time. the add the cocoa powder and the salt. Fold in the flour until everything is incorporated. Don’t over mix!
4. Place batter in prepared pan and baked 25-30 minutes. Make sure to cool completely before cutting into it. Cut into squares and enjoy immediately!!

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Coconut Crunch Cake

There is a line in a Beyoncé song where she says/sings with power and major badassness “Bow Down Bitches”,  and its amazing,  I don’t have time to explain that this is a song about empowerment and confidence in woman who hold power in this male dominated world, so I won’t.  I know you must be asking what does this song have to do with one of the most delicious cakes I have ever made?? Well the answer is Martha “bow down bitches” Steward.  When is comes to food, especially baking I have so much respect for this icon.  She is fierce and so is the coconut cake she recently had in the latest issue of her magazine Living.  Now, I’m not a huge fan of coconut, I like the oil and milk for certain things in cooking but that’s really where it ends for me with coconut.  I wish I liked it more since the health benefits are through the roof with good stuff for your body.  But this cake looked so friggin good that I NEEDED to try it, and good thing I did because this cake is so good, so delicate and so perfect.  Its like a coconut macaroon and a cake all in one.  There are 3 separate elements; the cake, the shredded coconut topping and  (my favorite) chocolate ganache.  This can also make a great coconut cupcake!  Ill be making this again and again!! As always, enjoy!

Coconut Crunch Cake Cake

1/2 cup unsalted butter, room temperature

1 1/2 all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

3/4 teaspoon  kosher salt

1/2 cup of cream of coconut ( I used Trader Joe’s brand extra think coconut milk)

1 teaspoon of pure vanilla

1/4 cup coconut oil

1 cup sugar

3 room temperature eggs

Topping

2 egg whites

1/8 teaspoon salt (a pinch)

1 14 ounce can of sweetened condensed milk

2 teaspoons vanilla

3 cups shredded coconut

Chocolate Ganache

1 cup semi sweet chocolate 1/2 cup heavy cream

 

1. Preheat oven to 350 and prepare a springform cake pan by rubbing butter all over the pan or spray with baking spray.  Dust with a little bit of flour.  In a bowl mix the dry ingredients together (flour, baking soda/powder and salt).  In another bowl mix the cream of coconut  and vanilla together.

2. In a standing mixer beat the butter and coconut oil together.  Slowly add sugar.  Beat until pale and fully, about 3-5 minutes (this is important!!)  Reduce speed and add eggs one at a time.  Then on low add the flour mixture in 3 additions alternating with the cream of coconut/vanilla.  Mix until just combined.

3. Spread the cake batter into the cake pan.  Now make your topping: Add egg whites to the mixer and attached the whip attachment.  Whip until frothy.  Mix in the sweetened condensed milk and vanilla.  Then fold in the coconut.

4. Dollop topping on the cake batter, carefully spread the topping evenly.  Put cake in oven and bake for 1 hour.  Test with a tookpick to  make sure cake is baked all the way through.

5. Make chocolate sauce: Heat heavy cream in a saucepan and heat until its starts to simmer and turn off.  Pour hot cream over chocolate chips and let sit for a few minutes, then mix with a  spoon.   When cake is done and cooled drizzle chocolate sauce over cake.  When you cut the cake use the extra sauce for individual slices!

 

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