Aussie Bites

1 3/4 c. rolled oats
1/4 c. sugar
1/4 c. dried apricots
1/4 c. raisins
1/4 c. ground flaxseed
1/4 c. sunflower seeds, unsalted
1/4 c. unsweetened coconut, shredded
1/4 c. quinoa, cooked or uncooked*
2 Tbsp. chia seeds
1/4 tsp. baking soda
1/4 c. honey
1/4 c. butter, melted
1/4 c. canola oil
1/2 tsp. vanilla

Preheat oven to 350 F.

Lightly grease a 24 count mini muffin tin.

Pour one cup of oats into a food processor. Process until the oats are basically oat flour.

Add in the remaining oats, sugar, apricots, raisins, seeds, coconut, quinoa, and baking soda. Pulse until apricots and raisins are in small bits.

Pour in the honey, butter, oil, and vanilla. Pulse until just combined.

Divide batter among the prepared tin.

Bake for 10-12 minutes, until the tops are turning golden.

Let cool in the tin on a cooling rack until completely cooled.

Remove from tin and store in an airtight container. Enjoy!

*Cooked quinoa gives a softer texture, but if you don't want to cook any, uncooked works too! I've made it both ways. Not gonna lie, cooked quinoa is better.

*Now that I've made this recipe 5-6 times, I think my favorite way is with quinoa that was cooked a day or two ago instead of with warm freshly cooked quinoa. But feel free to experiment with this yourself.

Here's a link to the recipe I used: http://thestayathomechef.com/homemade-aussie-bites/

Zucchini Coconut Choc Chip Cookies

1 c. flour
1 tsp. baking soda
1/2 tsp. salt
4 Tbsp. coconut oil, melted and cooled
1/2 c. brown sugar
1/4 c. sugar
1 egg
1 tsp. vanilla
1 c. zucchini, shredded
2 c. old fashioned oats
3/4 c. semi-sweet choc chips
1/2 c. sweetened coconut flakes

Preheat oven to 350 F.

Line a baking sheet with parchment paper. Set aside.

In a medium bowl, combine the flour, baking soda, and salt. Stir.

In a large bowl, mix the oil and sugars with an electric beater until creamy. Add in the egg and vanilla and mix. Add the zucchini and mix until combined.

Stir in the oats, chips, and coconut flakes.

Drop by spoonfuls on the prepared baking sheet, making sure they are about 2 inches apart.

Bake 10-12 minutes or until the edges and tops start turning golden.

Let cool before removing to a wire rack.

Makes about 18 cookies.

Here's a link to the recipe I used: http://www.twopeasandtheirpod.com/zucchini-coconut-chocolate-chip-cookies/

Coconut Scones with Choc Chips

Scones
3/4 c. coconut milk
1 egg
2 tsp. vanilla
1/4 c. sugar
2 - 2 1/2 c. flour
1 Tbsp. baking powder
1/2 tsp. salt
3 Tbsp. butter, very cold, and cut into small cubes
3/4 c. mini choc chips
1/2 c. sweetened flake coconut
2 Tbsp. coconut milk (for brushing)

Frosting
1 c. confectioners' sugar
2 Tbsp. coconut milk
1/4 c. sweetened flake coconut

To make the scones: Preheat oven to 375 F. Line a baking sheet with parchment paper. Set aside.

In a medium sized bowl, combine the coconut milk, egg, vanilla, and sugar. Set aside.

In a large bowl, whisk the 2 cups flour, baking powder, and salt together. Cut in the cold butter with a pastry cutter (or two knives if you don't have a pastry cutter).

Mix the wet ingredients into the dry. Fold in the coconut flakes and choc chips.

Knead on a floured surface 4-5 times. Here is where you may need the extra 1/2 cup flour. Add gradually.

Move to the lined baking sheet and cut with a knife or pizza cutter. I recommend flouring whatever you are going to cut with. Probably multiple times. The dough can be sticky. Cut into slices like you would a pizza.

Brush slices with the coconut milk.

Bake 18-22 minutes. Let cool.

To make the frosting: Mix the sugar and milk together. It is a thicker frosting, so then using a knife just spread the frosting over the scones gently (after they have cooled). Sprinkle with the flakes.

Eat them warm or cold. With jam or plain. Enjoy!

Here's a link to the recipe I used: http://www.mybakingaddiction.com/chocolate-coconut-scones/
 

Peanut Butter Energy Bites

1/2 c. creamy peanut butter
1/3 c. honey
1 tsp. vanilla
1 c. old fashioned oats
2/3 c. sweetened coconut, shredded
1/2 c. flaxseed meal
6 Tbsp. mini chocolate chips

In a medium sized bowl, stir together the peanut butter, honey, and vanilla. Add the rest of the ingredients. Shape into small balls. I used a mini ice cream scoop. Store in the fridge.

When I rolled the bites into balls I immediately put them in a tupperware. I used a piece of parchment paper between rows.

Makes 20-24 bites.

Super easy to make.

Here's a link to the recipe I used: http://www.cookingclassy.com/2014/04/bake-energy-bites/

Curry Meatballs

Meatballs:
2 eggs
3/4 c. rolled oats

Meatball mixture

1/8 c. milk
1 lb. ground beef
1/2 Tbsp. ginger, minced
1 Tbsp. fish sauce
1/2 tsp. sugar
1/4 c. cilantro, chopped
3/4 tsp. salt
3 cloves garlic, minced
1 tsp. lime juice
dash of white pepper
black pepper, to taste
1/2 Tbsp. curry powder
dash or two of Sriracha sauce
1/2 tsp. coriander
1/2 tsp. cumin
1 Tbsp. coconut oil

Meatballs in the curry sauce

Sauce:
1 can (14 oz.) coconut milk
dash white pepper
1/2 Tbsp. curry powder
1/2 tsp. coriander
1/2 tsp. cumin
1 Tbsp. cilantro, chopped
1 clove garlic, minced
1/2 tsp. ginger, minced
salt and pepper, to taste
1/8 c. lime juice

Hot cooked rice
Sriracha sauce, optional

Meatballs cooking

Combine the eggs, oats, and milk in a large bowl. Let stand 5-10 minutes. Then add in the rest of the ingredients for the meatballs except the coconut oil. Mix it all together. Shape into meatballs, about the size of golf balls.

Heat the coconut oil in a skillet over medium heat. Brown the meatballs on all sides, about 2-3 minutes. It's okay if they are not cooked all the way through. Depending on the size of your skillet, you may have to brown the meatballs in batches. When the meatballs are browned, remove to a paper towel lined plate.

Curry meatballs with Sriracha

In the same skillet, turn the heat to low and add in all the sauce ingredients except the lime juice. Stir it all together. Place all the meatballs in the skillet. Simmer on medium heat for 8-10 minutes, flipping once or twice. Stir in the lime juice.

Serve over hot cooked rice with some Sriracha sauce (if you want it). Enjoy.

Makes about 12-15 meatballs, depending on the size.

Here's a link to the recipe I adapted: http://www.melskitchencafe.com/2013/09/thai-green-curry-meatballs.html

Coconut Curry Chicken

*Plan ahead... needs to chill.

Chicken in the marinade

2 lbs. chicken, cubed
1 Tbsp. vegetable oil
14 oz. can coconut milk
1 Tbsp. lime juice
2 tsp. cumin
2 tsp. coriander
1 Tbsp. curry powder
1/2 tsp. salt
black pepper (lots)
large dash of garlic powder
1 tsp. sriracha chili sauce
1/4 c. brown sugar
1 Tbsp. soy sauce
1/4 c. cilantro, chopped

Combine all ingredients in a large bowl. Make sure the chicken is fully coated. Cover and refrigerate for 2 hours.

Curry over white rice

When the chicken has marinated, remove to a heavy saucepan. Over medium heat, bring to a boil, then let simmer until the chicken is cooked and the sauce has reduced (I added more pepper at this stage because pepper is so good). Serve curry over hot white rice.

Here's a link to the recipe I adapted: http://thecafesucrefarine.blogspot.com/2012/08/coconut-lime-chicken-kabobs.html

Plantation Chews

1/2 c. butter

2 1/4 c. brown sugar
2 eggs
1 tsp. vanilla
4 c. cornflakes, not crushed
1 1/4 c. sweetened flaked coconut
1/2 c. pecans, crushed

Cream butter and sugar until fluffy. Add eggs and vanilla; mix until incorporated. Add dry ingredients and beat on high speed for 12-14 minutes. Yep, it's important that you beat it this long or the cookies will be the wrong consistency. Scrape the bowl often during the mixing.

Scoop out cookies, a little smaller than a ping pong ball. Place on a cookie sheet lined with parchment paper (do not grease!). Flatten cookies with fingertips slightly moistened, so the dough will not stick to your fingers.

Bake at 350 F for 6-7 minutes. Rotate pan, then cook another 6-7 minutes. Remove from oven, but leave on pan. The cookies will be very soft when they first come out. When they are stiff enough to handle, remove to a cooling rack.

Here's a link to the original recipe: http://www.nlrockrecipes.com/2012/06/auntie-craes-plantation-chews.html

Macadamia & Coconut Caramels

Cookin'

Butter for greasing
1 c. light brown sugar, packed
1/2 c. light corn syrup
1/4 tsp. cream of tartar
1/2 c. butter
3/4 c. sweetened condensed milk
1/2 c. flaked coconut
1/2 c. macadamia nuts, chopped
1/2 tsp. vanilla

Line an 8-inch square baking dish with foil, and grease the foil with butter. Set aside.

Chillin'

In a large heavy saucepan, combine the brown sugar, corn syrup, cream of tartar, and butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat; gradually stir in milk. Cook and stir over medium-low heat until a candy thermometer reads 244 F (firm-ball stage).

Remove from the heat; stir in remaining ingredients. Pour into prepared dish. Refrigerate until set, at least 2 hours.

Wrapped

Using foil, lift candy out of dish. Gently peel off foil. Cut caramel into 1 inch squares. Wrap individually in wax paper; twist ends. Store in an airtight container.

Recipe from Taste of Home

Mounds Candy Bar

14 oz. coconut, shredded
14 oz. can sweetened condensed milk
1 lb. powdered sugar
24 oz. dark chocolate chips

Mix coconut, milk, and sugar. Chill. Roll into bite-sized pieces (or one giant one if you're daring) and place on wax paper. Refrigerate. Melt half the chocolate chips until they are 75% melted, and barely warm to the touch.  Then mix in the other half of the chocolate chips, stirring rapidly.  When the other chocolate chips are close to, but not 100 percent, melted, pour it all over the coconut. The chocolate will need to set before you can turn it over and coat the bottom.

Giant Mounds

Coconut Bread

Makes 2 loaves, but the recipe is easily cut in half to make one loaf.

3 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 c. sugar
1 c. vegetable oil
4 eggs, lightly beaten
2 tsp. coconut extract
1 c. buttermilk
1 c. shredded coconut

Preheat oven to 325 degrees F.

Grease and flour two 9 1/2" x 5 1/2" loaf pans.

Do NOT use a mixer with this recipe. Use a spoon or spatula and stir by hand.

In medium mixing bowl, combine flour, baking powder, baking soda, and salt; mix well. In large mixing bowl, combine sugar, oil, beaten eggs, and coconut extract; mix well. Alternately add flour mixture and buttermilk to sugar mixture and stir only until moist. Stir in shredded coconut. Pour batter into the two prepared loaf pans, place on middle rack and bake for 1 hour.

Recipe courtesy of Jaime Horsley Dahlqvist