shredded coconut

Paleo Almond Coconut Cookies

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Almond Cookies

 

 

 

 

 

 

Ok, I have said this before…I am not a baker. However during our previous paleo diet my hubby was constantly craving cookies and since we weren’t doing the strictest level of the paleo diet I was able to make these delicious treats.

I had tried several recipes I had found throughout the Internet but somehow none of them hit the spot. I set out to do something that is seldom a good idea when it comes to baking….I winged it. Attempt number #1 and #2 for that matter were to put it lightly, disasters. While we eventually ate the ‘cookies’ they were nothing to write about that is for sure. I am pretty sure that without dipping them in coffee or tea those bad boys would have been inedible due to how dry they turned out. If you ever tried to eat a spoon full of cinnamon for some reason (most likely as a dare of sorts), you would have a reasonable comparison to my first two attempts at cookies.

Third time was a charm however, and what turned out was devoured within half an hour. Yes, we ate a plate full of cookies at 11:00pm, judge all you want…we certainly judged a bit after looking down at a plate of crumbs, this passed quickly and turned into a high five 🙂

Ingredients:

  • 1 ½ Cups Almond Meal
  • 1 Cup Shredded Coconut (unsweetened)
  • ¾ Cup Coconut Sugar
  • 1 Egg
  • 1 Tsp Organic Vanilla Extract
  • ¼ Cup Coconut Oil

How To:

  1. Combine the above in a bowl and mix until everything is combined thoroughly.
  2. Preheat your oven to 375 degrees.
  3. Line a baking tray with parchment.
  4. Taking small pieces of the dough, roll them in your palms to make balls approximately 1 inch in diameter. Flatten then in your hand and place on the baking sheet. Mine were about ¼ inch thick.
  5. Place cookies into the oven and bake for 10 minutes.

CocoNUTTY Prawns

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If you are wondering how I came up with my blog name the answer may surprise you but it is a most fitting first blog post…Prawns! To be more specific, coconut and cashew “breaded” prawns. The blog name stems from a simple play on words of the main ingredient. And don’t worry I won’t only be posting recipes featuring coconuts. This blog is about my adventures in cooking…it wouldn’t be much of an adventure if coconuts were the feature of the day now would it?

Currently, me and my hubby are taking part in the RPCF 60 Day BFIT Challenge (it’s a crossfit thing). For the past 2 weeks, I have been getting my creative juices going to adhere to the rules of eating Paleo. If you don’t already know what Paleo means, basically you take out carbs, wheat and dairy.  I won’t delve too much into details because the moment you type Paleo diet into a search engine you will be inundated with information on it. My first thoughts when we started this up again was “WHAT? you want to take away butter, cheese, potatoes AND bread?! This is going to suck!”

However, it is not as bad as it sounds. Eating healthy can be very yummy especially if you are willing to think outside the box a little and sprinkle in some planning into your day. For myself it has the added bonus of letting me experiment and try new things while producing some outstanding meals!

So without further delay…here is the first of many more to come, and just like the coconut clarification above, not all my recipes and ideas will be Paleo.

But for now here they are…Coconutty Prawns

Ingredients:

  • 1 Bag of pre-cooked prawns (mine had about 90)
  • 1/2 Cup of shredded coconut (unsweetened)
  • 1 Handful of cashews (ground or finely chopped)
  • Cayenne Pepper (i used 1/2 tsp but i like my prawns with some kick)
  • 1/2 Tsp Garlic Powder
  • Seasoning Salt (to taste)
  • 1 Egg
  • 2 Tbsp Coconut Oil

*Dash of patience…to flip your prawns.

How To:

1) Rinse your prawns and take off the tails.

2) In a shallow bowl combine coconut, cashew and seasonings.

3) In another bowl, whisk your egg.

4) Dip your prawns into the egg letting the excess drip off then put them into the coconut    mixture to “bread” them. Set aside on a cutting board.

5) In a large pan, melt the coconut oil on medium-high heat. Once it is ready, gently put in your prawns. Once the first side of the prawns is golden (approx 1-2 mins) gently flip them over and repeat. I had to do my prawns in 2 batches but they fry up quickly. Once both sides are golden, remove from the pan and enjoy!

Pretty hard huh? I paired my prawns with some baked Kabocha squash and  a simple butter lettuce salad drizzled in olive oil and white vinegar to balance the sweetness of the squash and coconut with some tang. See below.

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