Toasted Coconut Date and Nut Bars

I've been searching for a gluten free, sugar free, good for you snack bar that actually tastes delicious and I've finally found one.  This is my new, go to snack bar that I can feel good about.  I found this recipe on Food 52    This recipe is simple to make with ingredients that include toasted coconut, crunchy cashews, sweet medjool dates, which provide just the right amount of sweetness and coconut butter and coconut oil to bind the ingredients together, making these bars a real delight.  Wrap them individually and store them in the refrigerator.  They're a great grab and go bar for anytime of the day.

Ingredients

Makes 8 bars

recipe by Jennifer Farley 

2/3 cup unsweetened shredded coconut

2 cups unsalted cashews

1 cup medjool dates, pitted and roughly chopped

1/4 teaspoon ground cinnamon

1/8 teaspoon sea salt

1/4 cup plus 2 tablespoons coconut butter ++

1 tablespoon coconut oil 

++ It's very easy to make coconut butter at home and it's so much easier on the wallet as well.  To make the amount needed for this recipe, you'll need 1 1/2 cups of unsweetened coconut and a food processor.  Just add the coconut to the food processor and run for about 5 minutes or so or until the coconut breaks down and becomes a smooth puree.  You'll have to scrape down the sides of the bowl occasionally.

To make the bars...

1.  Preheat the oven to 350° F.

2.  Spread the coconut across a parchment lined baking sheet and toast the coconut in the oven for 3 minutes.  Stir and toast for another 2-3 minutes, until light golden in color.  Remove the coconut from the parchment paper and dump into a bowl.  Using the same parchment paper, spread the cashews evenly on the pan and toast for 5 minutes.  Remove from oven and set aside.

3.  Add the toasted coconut and cashews to a food processor along with the dates, cinnamon and salt.  Pulse the ingredients until they are crumb size.

 4.  Add the coconut butter and 1/2 tablespoon coconut oil to the food processor and pulse until the crumbs begin to come together.  If the mixture seems dry, add the remaining 1/2 tablespoon coconut oil and pusle in until mixture is slightly moist and clumpy.

5.  Using an 8X8 inch baking pan, line the bottom and 2 sides of the pan allowing for extra paper to hang over the 2 sides of the pan.  Pour the mixture into the pan and spread evenly.  Press the mixture firmly into the pan, using a piece of plastic wrap or parchment paper laid over the crumbs, to help flatten the mixture evenly.

6.  Place the pan in the freezer for 20 minutes.  Remove from the freezer and using a sharp knife, loosen the unlined sides of the pan by running the knife between the pan and the bars, then lift, grabbing the over hanging parchment paper, out of the pan and onto a cutting board.  Cut into 8 bars, wrap individually and store in the refrigerator or the freezer.  Enjoy!

 

 

Apple Cinnamon Streusel Bars

I'm sitting outside on the porch with a cup of tea, drinking in the blooming colors of fall, thinking of apples and the possibilities that await me in the kitchen. The new fall apples are in abundance and I've been waiting to make these luscious Apple Cinnamon Streusel Bars.  These bars are loaded with crunchy goodness.  The bottom layer is like a crisp cinnamon butter cookie, topped with a layer of cinnamon spiced apples and sprinkled with a toasted chopped pecan streusel.  I think it's time to come in and do some baking!

                                  ♥♥♥  ♥♥♥  ♥♥♥  ♥♥♥  ♥♥♥  ♥♥♥

Ingredients

For the Crust... 

2 cups all purpose flour

1 1/2 teaspoons cinnamon

1/4 teaspoon salt

1/2 cup butter, room temperature (1 stick)

1 cup sugar

1 large egg yolk

For the apple layer...

2 medium baking apples, peeled, cored and thinly sliced

1 tablespoon all purpose flour

1/4 teaspoon cinnamon

For the streusel topping...

3/4 cup all purpose flour

1 cup sugar

1/2 teaspoon cinnamon

3/4 teaspoon salt

1/2 cup cold butter, cut into 3/4 inch pieces

1 cup coarsely chopped pecans 

Preheat oven to 350°  

Butter a 9X13 baking pan 

1.  To make the crust, sift the flour, cinnamon and salt into a bowl and set aside.  In the bowl of  a mixer, add butter and sugar and blend on medium  speed, for about 1 minute, until well blended.  Add the egg yolk and beat on low speed until yolk is completely incorporated, about 1/2 minute, scraping down the bowl to incorporate.  Add the flour mixture and slowly beat until flour and butter are incorporated.  Pour the crumbs into the prepared pan and press evenly over the bottom and up the sides of the pan, about 1 inch.

 2.  To make the apple filling, in a bowl combine the apple slices, flour and cinnamon.  Mix well.  Place apple slices on top of the pressed crumbs in the baking dish in a single layer.

3.  To make the topping, using the same mixing bowl you used to mix the bottom layer, combine the flour, sugar, and salt.  Beat on low speed to blend.  Add the cold butter bits to the flour and beat until 1/2 inch crumbs form.  Add the chopped pecans and mix to combine.  Sprinkle evenly over the top of the apple slices, right to the edge of the pan.  Bake until the top is lightly browned about 40 minutes.  Cool completely and cut into 12 generous sized pieces or 15 medium sized pieces.  Enjoy!

 

Blueberry Apple Slab Pie

Unlike the traditional fruit pie, a slab pie is made in a sheet pan.  This recipe uses a 9X13 baking pan and cuts into 8 generous pieces.  The crust is flaky and light and the filling is superb.  Blueberry and apple have always been a favorite fruit pie combination for me, but you can use whatever fruit you like, apple, strawberry rhubarb or plain blueberry just to name a few.  Pumpkin may also be used but that's for a future post.  These little hand pies are great for packing in lunches.

Ingredients

For the crust...

2 1/2 cups all purpose flour
2 1/2 tablespoons sugar
1 1/4 teaspoons salt
12 ounces  (2 1/2 sticks) unsalted butter, cold, cut into 1/2 inch bits
1 large egg, beaten
3-4 tablespoons cold milk

For the filling...

1 pint fresh blueberries (2 cups) the same amount of frozen blueberries may also be used if fresh are unavailable.
1 large apple, peeled and cut into 1/2 inch chunks, about 1 cup 
1/2 cup sugar
3 tablespoons all purpose flour
1/4 teaspoon cinnamon
1 tablespoon cold unsalted butter, cut into small bits

9X13 baking pan
preheated 400°

1.   For the crust, in a large bowl, add flour, sugar, salt and butter bits.  With a pastry blender cut in butter until it resembles course crumbs.

2.   Mix together the beaten egg and milk.  Add to the flour mixture and blend together with a rubber spatula until mix starts to come together.  Pour out onto counter top and quickly form into a ball.

Divide dough in half and wrap each half in plastic wrap.  Refrigerate for 20 minutes.

3.   Roll out one of the dough halves on a floured surface to a 10 X 14" rectangle or slightly larger.  Line the bottom of the 9X13 pan with the dough allowing the dough to come up around the sides of the pan about 1 inch.  Set aside.

4.   For the filling, mix together in a bowl the blueberries, apple chunks, sugar, flour and cinnamon.  Mix until all the fruit is covered in the dry ingredients.

5.   Pour fruit mixture into the pie shell and spread evenly across the bottom of the pan.  Sprinkle the butter bits on top evenly.

6.   Roll the remaining dough in the same manner as before.  Center the top crust over the pan and tuck overlapping dough behind the bottom crust sides.  Press and crimp together.  Cut slits in the top crust to vent.

7.   Bake in a preheated 400° oven for about 30-40 minutes or until golden on top and the filling is bubbling through the vent cuts.  Allow to cool before cutting.  Enjoy! 

 

 

 

Rhubarb Filled Ginger Shortbread

I've been wanting to feature these shortbreads since I started thinking about recipe blogging and waiting in anticipation for those little green rhubarb sprouts to come shooting through the ground.  When we moved to this old farm house 13 years ago, I was happy to find a beautiful patch of rhubarb growing near the stone foundation behind the barn.  Who knows how long this sturdy plant has been thriving in this warm and sunny location.  The long wait is finally here, my rhubarb is ready to be cut and this recipe is ready to be revealed.  The inspiration for my Rhubarb Filled Ginger Shortbread, came from Julia Child's  Baking with Julia  Her recipe for Hungarian Shortbread is what started it all.  This recipe requires a little arm muscle, I hope your up for it!

 Ingredients

For the filling...

1 lbs. fresh rhubarb cut into 1" pieces

1/2 cup sugar
1/2 cup of water

grated peel of 1 lemon 

1.   Place the rhubarb, sugar and water in a medium sized saucepan.  Bring to a simmer over medium heat, and cook stirring often, until the rhubarb softens and the rhubarb seems to melt.  Continue cooking until some of the juices evaporate about 10 minutes.  Remove the pan from the heat, stir in the lemon zest and cool completely. 

For the shortbread...

4 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

4 sticks (1 pound) unsalted butter, room temperature

4 large egg yolks

2 cups sugar

1/3 cup crystallized ginger, very finely minced

confectioners sugar, for dusting

1.   Whisk the flour, baking powder and salt together in a bowl and set aside.

2.   In a mixing bowl fitted with a paddle attachment, beat the butter on high speed until it is pale in color and fluffy.  Add the egg yolks and sugar and beat until the mixture is light and fluffy.  Reduce the speed to low, add the crystallized ginger and mix in well.  Add the dry ingredients, mixing only until the ingredients are incorporated.

3.   Turn the dough out onto a work surface and gather it into a ball.  Cut in half and shape each half into a short fat log.  Wrap each half in plastic wrap and place in the freezer for 30-40 minutes.

 4.   Set oven temperature to 350°.  Grease a 9X12 inch baking pan with butter.  Remove one of the logs from the freezer, and using the side of a box grater with the largest holes, (now mind you this is where it gets fun) grate the dough onto a piece of parchment paper.  This technique is unusual but results in a light textured buttery shortbread. 

Turn out the grated dough into the greased baking pan and gently spread the dough throughout the pan evenly.  Don't press on the dough, you want to keep it light.

5.   Spoon the cooled rhubarb evenly over the top of the dough.  Grate the remaining dough and distribute evenly over the rhubarb.  

6.   Bake the shortbread for about 40 to 45 minutes or until golden brown.  Remove from oven and cool completely on a wire rack.  Dust heavily with confectioners sugar.  Cut into 12 or 24 pieces.  

 

By now your arms have recovered from all that grating, you can sit down with a nice hot cup of tea, and contemplate your workout while enjoying your Rhubarb Filled Ginger Shortbread.  Enjoy! 

     

Meyer Lemon and Lavender Bars

   The combination of lemon and lavender is like a match made in heaven.  Meyer lemons are native to China, they are sweeter and less acidic than the more common lemon varieties.  Lavender is a member of the mint family and has a sweet floral flavor, with lemon and citrus notes which lends itself so well with fresh lemon.  Lavender flowers are very strong flavor, so the secret is that a little goes a long way.
   Combine a lavender scented flaky crust and a sweet and slightly tangy Myer lemon filling and you have the perfect tea time indulgence!  They also freeze beautifully!

                                                           Ingredients

For The Crust
1 1/2 cups all purpose flour
1/2 cup confectioners sugar
1 1/2 teaspoons finely grated Myer lemon (regular lemon may be substituted)
1/8 teaspoon salt
3/4 cup cold unsalted butter, cut into 1/2 inch dice
1 teaspoon culinary lavender flowers (not from the florist) lightly chopped

For The Filling
6 large eggs
2 1/2 cups granulated sugar
3/4 cups fresh Meyer lemon juice (regular lemon may be substituted)
1 Tablespoon finely grated Meyer lemon zest (regular lemon may be substituted)
1/2 cup all purpose flour
Confectioners sugar for dusting

1.   Preheat your oven to 325° F. Butter well a 9X13X2 inch baking pan.

2.   To make the crust, in a mixing bowl combine the flour, confectioners sugar, zest and salt.  Using a mixer on low speed mix to blend ingredients, about 1 minute.  Add the butter pieces and beat on medium speed until the butter pieces resemble small peas.  About 2 minutes.  Do not over mix.  Add the lavender flowers and mix by hand with a spatula.  Dump the course crumbs into the buttered baking pan and spread evenly around the bottom and up about 1 inch on the sides.  Press lightly all over.

3.   Place in the preheated oven and bake just until the edges are lightly browned, about 20 minutes.  Remove from the oven and set aside.  Reduce the oven temperature to 300° F.



4.   To make the filling, in a mixing bowl, whisk the eggs just until blended.  Add the granulated sugar, lemon juice and zest, whisk until smooth.  Sift the flour into the bowl and whisk until incorporated.  Slowly pour the filling over the crust.  Bake until the filling is set and does not wobble when the pan is shaken, 40-50 minutes.  Transfer the pan to a wire rack and let cool completely.  Cover with plastic wrap and refrigerate for an hour.  Cut into desired sized squares and sift confectioners sugar over top.  May be stored in the refrigerator for up to two days or frozen for up to a month.



Click the link below for more yummy recipes!

Lavender and Lovage