Coconut cashew and citrus cookies - trying out coconut flour

I have tended not to use coconut products as my primary cookie eater isn't really a fan.  However, in an aberrant moment I bought several bags of coconut flour in with my order of brown rice flour, so I need to start using it.  I also had a jar of coconut fat, very useful for tempering an over-enthusiastic hand on the chilli when making curry.

These dairy-free cookies are like shortbread with chunks of cashew and a hint of citrus.  The flavour is mild; I think the coconut products have dampened the flavour of the citrus essence.  The flavour moves from sweet to citrus to coconut as it lingers in your mouth.  The cashew nuts are too similar in texture and flavour to add much to the cookie- if I made a coconut shortbread again I would leave these out, though I like the way they look.

Ingredients
100g coconut flour
100g self raising flour (mine is urid 40%,  tapioca 40%, rice 20%, with 1tsp baking powder per 100g flour)
60g coconut oil - this is solid so melt in the microwave before use, or you could grate it if you had a block and lots of energy.
2 eggs
50g toasted cashews
1 tsp Fiori di Sicilia - a citrus vanilla blend.  Use a little citrus zest and vanilla.

Melt the coconut oil by gently heating in the microwave.  If it gets too hot let it cool before adding the eggs- you want to be able to mix these easily without cooking the egg.
Mix in egg and flavourings.
Mix in flours.  You should have a stiff dough.  Mix in nuts if using.

I rolled this into a squarish log and sliced the cookies. You could also just roll a blob and put on the cookie sheet.

Bake for 12-14 minutes in a medium oven - about 170F. Cool on a rack.

Turkey alternatives- vegan quinoa, butternut squash and cashew nut roast

It is always a good idea to have an alternative to turkey as people may be vegan, vegetarian, pescatarian or just not like turkey.  I had a look at a few recipes on the internet, including the useful evaluative series at the Guardian. I wanted to use roasted butternut and cashew, so also looked at the River Cottage nut roast.  I also fancied including cranberries, and found this pretty-looking recipe from Jamie Oliver.  I wanted this dish to be a complete protein source - it seems to me that too often the vegetarian option in restaurants hasn't thought through either the flavour balance or the nutrient balance.

I made two versions, I'll post the second, including mushrooms, later.
I cooked a whole 300g bag of qunioa, rinsing thoroughly first, to make both recipes.
I cooked 300g of fresh cranberries for a couple of minutes with the juice of a satsuma, 1tbsp sugar and 1 tbsp chilli jam.  This was used in both recipes.

Ingredients
600g cooked quinoa
250 roasted butternut squash (peel, chop, rub with oil, roast in hot oven half hour)
250g cashew nuts, chopped (quick blast in blender, be careful not to powder)
1 red onion, chopped, cooked until soft in 1 tbsp oil
1 tsp mixed herbs
1 tsp vegetable bouillon powder (make sure gf)
1/4 tsp ground cumin
1/4tsp pepper

cranberry 'topping'

Mix all the ingredients and check seasoning. As you stir the mixture the butternut squash pieces will break up  If any are too large just cut them. You want a mixture with some contrast but no large lumps.

You can eat this as it is to test or fry a small blob to give a crisp outer to test what it will be like when baked. You may well want more salt as I eat very little (just enough to stop my tendency to low blood pressure). You may also want to reduce or remove the cumin if you don't like its distinctive earthy taste. Try some sage as an alternative.

Place a layer of the cranberries in the bottom of your dish and pack the quinoa mixture on top.  I used individual baking cases - the sort often used for lemon drizzle, as some of these are being given away.  I made eleven individual nut roasts from this mixture, filling the containers to just below the surface. Drizzle a little oil on top to help it go crisp and brown when baked.

before baking

Bake in the oven with other things you are cooking for about 20 minutes.  These can be frozen; just get out of the freezer a couple of hours before you want to cook them if they are the individual size. These tiny individual portions are easy to tuck in next to other items.  Leave them to rest ten minutes before serving.

This nut roast has a light flavour and slightly crumbly texture.  It would go well with the other traditional items on a Christmas dinner.  Just remember to have some gf vegan gravy to go wit it.

Nakd nut and fruit bars

I had an unexpected pleasure the other day.  I was asked if I would review Nakd Gluten Free Foods cold pressed nut and fruit bars. There is supposed to be an accent over the 'a' but I havent figured out how to add one.

 I had never tried them before as I tend to make my own handbag foods, or if I need to buy something I have always bought the Eat Natural fruit, nut and seed bars.

A mixed box of bars arrived shortly after.  I didn't try them straight away as I was a bit glutened, then I had to go and look after a sick grandchild, caught her germ...anyways, today I tried the whole range.

I got sent an astonishing range of different flavoured bars:
cocoa orange
berry delight
cocoa delight
cashew cookie
rhubarb and custard
ginger bread
caffe mocha
cocoa mint
cafe mocha
pecan pie

They all say "Yummy raw fruit and nut bar" and are gluten, wheat and dairy free. Most of them are made with dates and cashews and a few other things like cocoa, spices, pecans and unspecified natural flavours.

The packs are a neat small size, and would be good to keep in a pocket or handbag for munching while out.  I found them quite difficult to open, but eventually figured that you have to open out the seam and grasp firmly at the middle and tug. I haven't tried it with chilly fingers at an outdoor event, or with gloves on - they would be good on skiing trips so maybe I'll test this aspect next season. They do have the advantage that the writing is clear and easy to read - the Eat Natural bars, in contrast, are not all gf and you have to open the seam flap and peer carefuly to check each flavour.

My first impression was 'how weird!'.  They are smashed nuts and fruit squished together.  I thought, 'why eat smushed fruit and nuts rather than a handful of whole nuts and fruit?' - I still have reasonable teeth.  Then it occurred to me that this is a tidy way of eating nuts and fruit and it can be done without having to touch the food.  This is always a useful aspect when trying to avoid gluten contamination. They are also quiet to eat, so if you are munching in a library or other spot where discretion is useful they would be very suitable though the packaging itself makes a bit of a noise.

The first two bars I tried didn't seem to have much flavour difference, but today I opened one of each and tried them one after the other.  Some of the flavours are totally weird, like the rhubarb and custard, but I reckon that this means that everyone could find at least one flavour they liked.

The bars are vegan, have no added sugars or syrups, and each one gives you one of your portions of fruit for the day.  Handy little things - if you try one and don't like the flavour try a different one.  They certainly have a wider flavour range than any other snack I have encountered that can be eaten by coeliacs and others with gluten intolerance. And if you lose all your teeth you won't have to find someone to chew your food for you!

...
throwing the box away I noticed the text on the bottom:

"Hello, Gorgeous.  Fancy meeting you here.  You are aware, of course, that you have this box upside down.  We salute your curiosity and suggest better reading can be found at EATNAKD.COM"