Tag Archives: Coconut

Prawn Laksa

I was given a huge bag of prawns recently and was flicking through my books to find a recipe when I came across Prawn Laksa.  A curry rich with Malaysian spices and coconut that can be made in just 20 … Continue reading

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Raisin Cookies

I made these cookies for the first time recently and they are really tasty.  Soft and slightly chewy, they are grain free. The raisins could be exchanged for dark chocolate chips, cranberries or currants. INGREDIENTS: ¼ cup palm shortening, unsalted … Continue reading

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Chocolate Macaroons

Tasty little cookies to keep handy over the holiday period.  I used dairy-free chocolate to dip the macaroons in so anyone who is trying to be dairy-free can enjoy them. INGREDIENTS: 3 cups shredded coconut (unsweetened) ½ cup cacao powder … Continue reading

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Courgette (Zucchini) Bread

Along with Almond Bread, this Courgette Bread is regularly made in our kitchen as my husband has become intolerant to wheat and dislikes the gluten-free variety on sale in the supermarkets.   I tend to double the recipe and cook two … Continue reading

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Porridge

My husband, being a full-blooded Scot, loves his porridge made with water, salt and so thick the spoon can stand up in it.  Recently however, I persuaded him to try it made differently; loosely based on Deliciously Ella‘s Creamy Coconut … Continue reading

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Buckwheat Groat Bircher

A new take on the classic oat Bircher muesli.  This dish is an overnight dish which can be finished quickly in the morning. INGREDIENTS: 60g buckwheat groats (activated – see note #1) 2 – 3 tablespoons of your favourite seeds … Continue reading

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Raw Coconut and Cacao Bites

Last Autumn, Ella (DeliciouslyElla) ran a competition. She had six hampers to award and would choose the winners from photographs posted of her recipes prepared by the contestants. I had made Ella’s Raw Coconut and Cacao Bites for my grand-daughter’s … Continue reading

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Coconut and Chia Bircher

When I see a recipe, I often make it the first time just as it says in the book, then tweak it a bit here, a bit there to suit our tastes.  The following recipe originated from the book The … Continue reading

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