CocoBake

GF Wholegrain Scones

20 Mar Wholegrain, Gluten-Free Scones

One beam of sun at Coco HQ and we’re all sitting around in sunglasses and shorts. And with the (very) early signs of warmer times starting to appear, we thought it best to follow suit with a coconutty twist on a summer classic. These scones from Vicki (@freefromfairy) are definitely a sight for sore eyes and a treat for hungry bellies. And if being gluten-free and wholegrain wasn’t enough, they’ve also had a helping hand from our very own Organic Coconut Sugar for a warm flavour and a crisp top. Sound tempting? Yep, we know!

What you’ll need:

- 230g Free From Fairy self-raising flour
- 1 teaspoon psyllium powder (xanthan gum will work fine, too!)
- 20 grams coconut sugar, plus a little extra for the topAdd to cart
- 75 grams butter, cubed
- 70 grams full-fat yoghurt, plain
- 70 grams full fat milk, plus a little extra for the top

 

Let’s get started!

1. Firstly, let’s get that oven going. Preheat to 220C and pop a baking tray inside.

2. Throw all of the dry ingredients into a blender and whizz until combined. If you don’t have a blender, feel free to do this by hand.

3. Add in the cubed butter and either blend again or use the more traditional method of rubbing in to achieve a crumb-like consistency.

4. Next, add in the yoghurt and milk, then combine until you have a dough that holds itself together.

5. Dust some flour onto a work surface, then tip out your dough and lightly knead until you have a ball shape. Press out with the palms of your hand until it’s around 2cm thick.

6. Make as many scones as possible by using a round cutter that’s around 7cm in diameter. Try to remould the dough as few times as possible to keep that fluffy texture on lockdown.

7. Using a pastry brush, rub a dash of milk on top of your scones. If you feel like an extra crunch, sprinkle some coconut sugar over them too.

8. Remove your baking tray from the oven, place the scones with enough space for them to spread a little, then bake for around 15 minutes until golden.

9. If you can wait, leave to cool for 5 minutes before tucking in. These are best eaten the same day as they are made, but if you don’t manage that, just pop them in the freezer and re-heat in the microwave when needed.

scone4

Got the baking bug? There’s loads more coconutty recipes over here.

 

 

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Turmeric Cookies

03 Mar Vegan/GF Ginger and Turmeric Cookies

Don’t see eye-to-eye with gluten? Had a dispute with dairy? Sticking to an all-natural way of life? No problem. Here at Coconut Merchant, we believe that everyone should be able to enjoy tasty homemade treats, no matter their diet. Because, at the end of the day, what’s a perfectly brewed cuppa without a deliciously dunkable biscuit? Thankfully the lovely Niki (@rebelrecipes) is on hand to ensure biscuits are accessible for all. Her latest creation is not only vegan and gluten free, it’s also totally tantalising and  jam-packed with powerful ingredients, like ginger and turmeric, which your body will be eternally grateful for. Plus, with a little helping hand from our all-natural Organic Desiccated Coconut, Organic Vegan Honey Alternative and award-winning Organic Coconut Oil, you really can’t go far wrong with. Pop the kettle on and let’s get mixing?

What you’ll need:

- 1/2 cup ground almonds
- 1 cup gluten free oats
- 1/2 cup mixed seeds
- 1 cup desiccated coconutAdd to cart
- Salt, a pinch
- 1 teaspoon mixed spice
- 1 teaspoon cinnamon
- 3 teaspoons ginger, ground
- 1 small knob ginger (grated)
- 1 teaspoon grated fresh turmeric, or 1 1/2 teaspoons ground turmeric
- 1 teaspoon baking powder
- 1 ripe banana, mashed
- 1/3 cup coconut nectarAdd to cart
- 1/2 cup coconut oil, meltedAdd to cart
- 2 tablespoons almond butter

Let’s get started!

1. Firstly, preheat your oven to 190 degrees celsius. Stir all of your dry ingredients together in a large bowl.
2. Pop your melted coconut oil into a bowl, then add the coconut nectar, mashed banana, almond butter, fresh ginger and turmeric. Give it a good old mix until nicely combined.
3. Add the wet ingredients to the dry mixture and combine together with a spoon or a hand whisk.
4. Time to get your hands dirty! Using your palms, take small parts of the mixture and roll into balls then place on a baking tray with a little coconut. Repeat until you’ve used all of the mix.
5. Bake! These will take around 20-25 minutes until browned and crispy.

Biscuits 3

There’s plenty more coconutty recipes over here.

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The perfect pancake

09 Feb Pancake Day Done Right!

It’s time to put the long-standing feud to rest. Whether you’re traditional with lemon and sugar or like to mix things up bacon and maple syrup style, the time has come to unite in honour of one of the best days of the year: Pancake Day. Fluffy or folded, savoury or sweet, the sheer versatility of these tasty little treats is unrivalled. Here are some of our absolute favourites:

Kelly’s Coconut Flour Pancakes

flourrr

Simple and delicious, Kelly’s coconut-flour based pancakes are brilliant for both beginners and pancake experts alike. Naturally gluten free, these fluffy discs of loveliness are perfect loaded up with either sweet or savoury toppings. We’re particularly partial to adding shredded duck and hoi sin sauce for a cheeky Asian twist!

Pixie’s Apple Pie Pancakes

Processed with VSCOcam with f2 preset

Feast your eyes on Pixie’s gorgeous Apple Pie Pancakes: tantalisingly thick, vegan and naturally gluten free. Packed with superfood chia seeds, it’s never been easier to justify devouring the lot in one go.

Fresheather’s Chocolate Orange Pancakes

choc orange

Is there anything better than chocolate orange? We thought not – until we tried it blended with banana in FreshHeather’s pancake recipe. Zesty, sweet and rich, these mouth-watering vegan pancakes are perfect for breakfast, dessert – or let’s be honest, any meal!

Hedi’s Spelt Flour Pancakes

hedi spelt 2

Spelt flour is packed with more protein, nutrients and minerals than traditional wheat flour – and it makes delightful addition to these vegan and dairy free pancakes. Better still, they’re topped with a generous helping of our very own Organic Coconut Syrup, so we won’t blame you if you eat them all! Thanks, Hedi.

Hedi’s Beetroot Pancakes

hedi troot

Hedi’s all-natural beauties use the power of beetroot to give these pancakes a pretty in pink finish. Plus, if you love someone enough to give a couple away, you’ll definitely earn a spot in their good books.

 

Psst! We’ve got more coconutty recipes than you could shake a pancake at over here.

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coconut-energy-balls

30 Jan Coconut Energy Bites

Looking for a mid-morning pick me up to keep you going through the incessantly grey days? Congratulations, you’ve came to the right place! With a triple dose of our favourite friends in the form of our Organic Coconut Nectar, Organic Desiccated Coconut and Organic Coconut Oil, these little bites are any coconut lover’s dream. They’re also an excellent source of all-natural energy, and most importantly – they’re utterly delicious! Thanks, Harriet (@_harriet_emily).

What you’ll need:

- 1/2 a cup (100 grams) pitted dates
- 2 tablespoons coconut nectarAdd to cart
- 1/3 cup (45 grams) plain mixed nuts
- 1/3 cup (30 grams) oats
- 2/3 cup (60 grams) desiccated coconutAdd to cart
- 1 teaspoon coconut oilAdd to cart


Let’s get started! 

1. Pop all of your ingredients into a food processor. Give it a good whizz until it has formed a sticky, slightly chunky mixture.
2. Take small handfuls of the mixture and roll it around in your palms to create a ball shape. Repeat until all of your mixture has been used, then voila, you’re done! We did say this was an easy one.

coconut-energy-balls

Feeling inspired? Why not give our other recipes a bash!

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Protein Chestnut & Pear Cheesecake

21 Dec Protein Chestnut & Pear Cheesecake

We know what you’re thinking: just looking at this luxurious cheesecake is developing your Christmas food baby from the second trimester to the third. But, fear not, coconuts! Our lovely contributing chef, Ugne (@ugnebakes) shows us yet again that indulgence doesn’t always have lead to guilt. This Chestnut and Pear Cheesecake is the perfect gasp-inducing Christmas centrepiece, and in true Ugne style, it’s low in fat, sugar free, and positively packed with protein.

What you’ll need:

For the base:
- 95g rolled oats
- 15g free sweetener
- 35g chocolate flavoured protein powder
- 90g crunchy almond butter
- 20g coconut oilAdd to cart
- 2-3 tablespoons water

For the filling:
- 2 pears
- 1 teaspoon ground ginger
- 500g fat free cream cheese
- 2 large eggs
- 35g vanilla flavour protein powder
- 150g fat free yoghurt
- 200g chestnut puree
- Vanilla flavour stevia, to taste

To decorate
- 1 pear, sliced length ways 2-3mm in thickness
- Toasted almonds, finely chopped

 

Let’s Get Started!

1. Begin by preheating your oven heating to 160C and lining a loose-bottomed tin (ideally around 20cm wide) with baking parchment.
2. Let’s get to the baking! Place all of your base ingredients into a food processor and blitz. Pile the mixture into your tin and press down, building it a little up the sides to avoid any leaking.
3. Pop the base into the oven for 15 minutes while you prep the pears. Peel and core them, then slice into thin strips. Toss them about in a bowl with the ginger, then arrange them over the base once it’s out of the oven.
4. Now, blend all of the filling ingredients until nice and smooth. Give it a taste (and only a taste!), then pour over the base and bake for approximately 50-60 minutes. Don’t be alarmed if the centre is a little wobbly – it will set in the fridge.
5. Leave to chill in the fridge. Overnight is best, but if you really can’t wait, 3-4 hours should do the trick. Once chilled, run a knife around the edges and transfer to a serving plate.
6. Finally, cut your pear into thin slices, and brown in a pan on a medium heat, turning occasionally until most of the liquid has evaporated. Pat dry using kitchen towel then carefully arrange your pear slices around the edge of the cake, sprinkle with toasted almonds, then devour!

christmas-cheesecake

Looking for more coco-creations as easy on the eye as this? Check out our recipes.

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ice-cream-sandwiches

19 Dec Chocolate Fudge Ice Cream Sandwiches

In the latest instalment of ‘how on earth does she do it?’, Rachel (@rawberryfields) creates yet another a delectable treat that sounds far too good to be true. This time, Chocolate Fudge Ice Cream Sandwiches that are free from vegan, gluten, dairy and refined sugar. Featuring our very own multi-award winning Organic Coconut Oil, Rachel’s ingenious creations are sweet indulgence at a not-so-naughty price. Shall we get mixing?

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What you’ll need:

For the vanilla chocolate chip nice cream:
- 2 ripe bananas (freeze these overnight!)
- 1 teaspoon vanilla bean paste
- 2½ teaspoons cacao nibs

For the cookies:
- 95g cashew nuts
- 40g ground almonds
- 8 medjool dates, pitted
- 2 tablespoons maple (or coconut) syrup
- 1 tablespoon coconut oil, meltedAdd to cart
- 1 teaspoon vanilla bean paste
- 2 tablespoons carob powder

For the chocolate fudge sauce:
- 2 tablespoons coconut oil, meltedAdd to cart
- 2½ tablespoons carob powder
- 1 tablespoon + ½ teaspoon maple (or coconut) syrup

 


Let’s get started! 

1. Firstly, let’s get cracking with the nice cream. Whizz your frozen bananas in a food processor until nice and smooth (this might take a little while!). 
2. Once smooth, throw in the vanilla and blend again, then stir in the cacao nibs. Transfer your nice cream to a bowl and allow to set in the freezer.
3. Next, pop your nuts into the food processor and blitz until floury. Add the rest of the cookie ingredients and pulse again – the mixture should come together to allow you to form a dough in your hands.
4. To make the cookie shape, split the dough into equal parts, roll into a ball and flatten onto a lined tray. Transfer to the freezer for half an hour to set.
5. For the fudge sauce, combine the melted coconut oil and maple (or coconut) syrup. Then, add the carob powder a little at a time and keep stirring until you have a thick treacle-like sauce.
6. Once your ice cream has hardened, take a scoop and pile it onto a cookie then top with some carob fudge sauce, and whack another cookie on the top. Time to dig in!

ice-cream-sandwiches-4

There’s plenty more where that came from: take a look at our recipes!

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stollen

13 Dec Gluten & Dairy Free Stollen Bites

One thing we’re grateful for this Christmas is our lovely contributing chef, Vicki (@freefromfairy). From oatless flapjacks to strawberry bliss balls, she always has just the thing to tantalise our tastebuds. And this one’s no exception. Stollen is a newer addition to Christmas time in our neck of the woods, and we’re not complaining in the slightest. Best accompanied by a warming mug of glühwein, this bread-like cake, packed with fruit and nuts, is one Christmas tradition we simply can’t live without. Vicki’s masterpiece offers a delicious combination of spiced dough, marzipan and all the flavours of Christmas, lovingly coated in our very own Organic Coconut Oil. The recipe is just made for sharing with friends, family and festive revellers. Why not whip up an extra batch for a cheap and cheerful festive gift – if anyone asks, it’s the thought that counts! 

What you’ll need:

- 100 millilitres coconut milkAdd to cart
- 14g yeast
- 250g plain flour (or gluten-free flour)
- 2 teaspoons xanthan gum
- 1 teaspoon mixed spice
- 50g fruit sugar (or granulated sugar)
- A pinch of salt
- 200g raisins
- 30g mixed peel
- Zest of one clementine
- 30g ground almonds
- 50g coconut oil, melted (plus a little extra to brush on top!)
- 2 eggs
- ½ teaspoon lemon juice
- Icing sugar, to dust

 

Let’s get started!

1. Begin by preheating your oven to 180C and line a baking tray with greaseproof paper that measures around 12 x 30cm.
2. Warm your coconut milk for 30 seconds, then throw in the yeast, and sit aside for 10 minutes.
3. Sift your flour, xanthan gum and mixed spice into a large bowl. Throw in the sugar, salt, dried fruit, clementine zest and almonds, then give it a good ol’ mix.
4. Next, add in the coconut oil, eggs, lemon juice and milk, then use your hands to form a squidgy dough. Once content, cover with clingfilm and leave to rest in a warm place for approximately 30 minutes.
5. Time for the marzipan! Begin by rolling your marzipan into a rectangle that’s around the same size as your baking tray.

6. Once your dough has rested, pop your dough onto the baking tray. Scatter a little gluten-free flour and roll it out until it fills the tray. Lay the marzipan across half, then fold the dough across. Once the edges are sealed, it should create a lovely marzipan and dough sandwich.

7. Give the dough another hour to sit, relax, and rest- it should rise again this time. Bake for 30-35 minutes, then brush with a little coconut oil after you’ve taken the lovely golden-brown stollen out of the oven.

8. Make it snow! Sprinkle a generous helping of icing sugar over the top, leave it to cool, then cut into small pieces and devour!

stollennnn

These bitesized treats can be frozen- just defrost and pop in the microwave for a few seconds to keep the Christmas cheer going long after the fun’s over!

Looking for more coconutty inspiration? Check out our recipes!

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Christmas Coconut Snowballs Truffles

08 Dec Christmas Coconut Snowball Truffles

Don’t let the weather man decide if you have a white Christmas or not this year. Let’s make it snow ourselves! The lovely Charley’s (@Charleys_Health) crowd-pleasing Coconut Snowball Truffles are quick, easy and positively packed with coconutty goodness, in the form of our award-winning Organic Coconut Oil and Organic Coconut Nectar Vegan Honey Alternative. They’re also deliciously guilt free – making that second helping of turkey, with all the trimmings, totally acceptable. Similar to macaroons, with an added cashew nut and raw chocolate hit, they’re perfect when paired with a festive tipple and a classic christmas movie. What more could you ask for after a long hard day of eating chocolate in your pyjamas? Snowball fight, anyone?

What you’ll need:

- 1 cup desiccated coconutAdd to cart
- 1 tablespoon coconut nectarAdd to cart
- 2 tablespoons cashew butter
- ½ cup cashew nuts
- 1 tablespoon cacao powder
- 1 tablespoon coconut oilAdd to cart
- 1 tablespoon maple (or coconut!) syrup


Let’s get started!

1. Firstly, get out your food processor and blitz those cashews into small pieces. Add your coconut nectar, desiccated coconut, and cashew butter, then blend again until you have a lovely smooth consistency.
2. Separate your mixture into evenly sized pieces and roll them into golf-ball sized snowballs.
3. For the chocolate topping, melt your coconut oil in the microwave, or over a gentle heat on the hob. Stir in the cacao and maple syrup until you’ve got a not-so-naughty take on melted chocolate (yum!)
4. Get drizzling! Pour that lovely cacao mixture over your snowballs and you’re done.

Coconut Snowball Truffles

This way for coco-creations galore!

 

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apricot

25 Nov Apricot, Oat and Ginger Biscuits

If there’s one thing us Brits are good at, it’s pairing the perfect cuppa with a deliciously dunkable biscuit. After undergoing the gruelling tests, Kelly’s (@eatpraycook) scrumptious spiced Apricot, Oat and Ginger Biscuits have successfully  graduated as grade A dunking biscuits, with just the right combination of crunch and crumble. The quick and easy recipe is vegan and free from refined sugar – meaning it’s perfectly acceptable to indulge in anywhere between 3-6 of these, all at once. Let’s get dunking.

What you’ll need:

- 7 chopped apricots
- 100g rolled oats
- 1¼ teaspoons ground ginger
- 1 teaspoon cinnamon
- A large pinch of pink salt
- 3 tablespoons coconut butterAdd to cart
- 1 tablespoon coconut oilAdd to cart
- 3½ teaspoons bicarbonate of soda
- 80g ground almonds
- 4 tablespoons coconut syrupAdd to cart
- 1 egg white


Let’s get started:

1. Begin by grabbing a large bowl and coating your chopped apricots in cinnamon and ginger. Add in the rest of your dry ingredients and mix again.
2. Next, melt your coconut butter in the microwave on a low setting until it has just softened then throw it into the dry mixture. Add in all remaining wet ingredients and mix again.
3. Separate your mixture into evenly sized balls and mould into biscuits on a lined baking tray. If you find your mixture is too dry, add a little more coconut oil. Too wet? Simply throw in some more oats.
4. Finally, bake for around 8 minutes or until golden. Cool on a wire rack, then dig in!

Click here for more delicious coco-creations.

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10 Oct Gooey Cashew and Vanilla Frosted Blondies

Baking goddess, Charley (@charleys_health) is back with yet another winning recipe. We like to think of the blondie as the caramel flavoured little cousin of the legendary chocolate brownie. With the same moist texture and irresistible appearance and the added bonus of a sweet caramel flavour, these gooey little bites of goodness are a treat for all the senses. Plus, the recipe is gluten-free and features a triple coconut hit in the form of our very own Coconut Sugar, Coconut Oil, and Desiccated Coconut. You know what they say, a life without Gooey Cashew and Vanilla Frosted Blondies just isn’t a life worth living. Let’s get baking!

What you’ll need:

For the blondies:
- ¾ cup coconut sugarAdd to cart
- 3 tablespoons coconut oilAdd to cart
- 2 tablespoons cashew butter
- ½ cup ground almonds
- ¼ cup brown rice flour
- 1 large egg
- 1 teaspoon baking powder
- A splash of vanilla extract
- A pinch of salt

For the vanilla frosting:
- 3 tablespoons of cashew butter
- 2 tablespoons maple syrup
- A splash of vanilla extract
- 5 tablespoons coconut milkAdd to cart
- Desiccated coconut, to decorateAdd to cart

 

Let’s get started!

1. To begin, grab a wooden spoon and combine the coconut sugar and coconut oil.
2. Next, throw in the cashew butter and vanilla extract then mix some more before beating in your egg.
3. Combine all other dry ingredients before very carefully fold the mixture into your sugary mix.
4. Pour the golden mixture into a lined tin and pop into your oven to cook for approximately 16-20 minutes  at 180 degrees Celsius.
5. Time for the frosting! In a large bowl, combine all ingredients and mix until smooth. Once your blondies have cooled, top with the frosting and dig in.

blondies

 

See more scrumptious coconut recipes here.

 

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lemon, drizzle, cupcake

05 Oct Lemon Drizzle Cupcakes

Cake. Whether it’s washed down with a good ol’ cuppa, delicately nibbled with a side of prosecco or gone to town on Bruce-Bogtrotter-style, they’re pretty delicious. In fact, we’re yet to find a cake we didn’t like. It’s not like we don’t try. Every single Friday Coco HQ is filled with cake, cake and more cake, but it seems we’ll never get our fill. I think they call it, unconditional love or something? So this week we’re going with a not-so-naughty twist on the ultimate classic – Harriet’s (@harriet_emily) sweet little Lemon Drizzle Cupcakes. With a helping hand from our very own Organic Coconut Oil and a good dose of our Organic Coconut Sugar, we’re pretty confident this one won’t disappoint. The recipe should make approximately 6 perfectly-sized cupcakes – ideal for sharing (or not sharing.) Let’s eat cake, coconuts!

What you’ll need:

For the cupcakes:
- 2 large lemons
- 60 ml coconut oilAdd to cart
- Half a courgette
- 110g organic coconut sugarAdd to cart
- 50g millet flour (or flour of your choice)
- 50g buckwheat flour (or flour of your choice)
- 30g ground almonds
- 1 teaspoon baking powder
- 1 teaspoon apple cider vinegar (or coconut vinegar)Add to cart

For the drizzle:
- 2 tablespoons xylitol (or sweetener of your choice)
- 1¼ teaspoons lemon juice


Let’s get started!

1. Combine your dry ingredients (coconut sugar, millet flour, buckwheat flour, ground almonds, baking powder) with the zest of 2 lemons.
2. Juice your zested lemons until you fill half a cup then add to a blender along with your courgette, and whizz away!
3. Pop your lemon mixture into your dry ingredients and combine well with a hand whisk. Scoop the mixture into approximately 6 cupcake cases held in a muffin tin.
4. Bake in a preheated oven at 180 degrees celsius for 30-40 minutes until your cupcakes are golden, slightly bouncy to the touch, and oh-so-delectable to the eye.
5. Finally, set aside to cool while you prepare the drizzle. Blitz your xylitol with a blender to form a powdery sugar then transfer to a bowl, stir in the lemon juice and drizzle away.

lemon-drizz-cupcakes-end

See more coconutty creations here!

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coconut jam, jam, peanut butter, recipe

09 Sep Coconut Jam and Peanut Butter Bars

This #cococreation from the wonderful Nancy (@superfoodsscrumptious) is quite simply a combination of two of the greatest things on earth – peanut butter and our incredibly scrumptious Organic Coconut Jam. Free-from gluten, dairy and all things nasty, this recipe is ticking all the boxes for that indulgent treat we long for everyday, sorry – every now and then. And, if you haven’t already heard (perhaps you live under a rock), our 100% natural Coconut Jam has just been awarded with a 3 star Great Taste Award as well as being listed as one of the UK’s Top 50 Products of 2016!

Shall we get baking? This recipe will make 12 bars – plenty to share around the office (hello promotion!) or just stash away for a rainy day!

What you’ll need: 

- 75ml agave (or coconut!) syrupAdd to cart
- 200g gluten-free (or regular) flour
- 3 tablespoons Coconut JamAdd to cart
- 2 tablespoons of linseed
- 75ml almond milk
- 100g crunchy peanut butter
- Desiccated coconut (optional)Add to cart


Let’s get started!

1. Begin by whisking together your peanut butter, agave (or coconut!) syrup and almond milk.
2. Throw in your flour and Linseed then stir well until a mouldable dough is formed.
3. Grab a lined baking tray and press most of the dough into the base, leaving around a 1cm thickness. Keep a small part of the dough back to top your beautiful bars.
4. Next, add a thick layer of our Organic Coconut Jam to the top of the dough and crumble the rest of the dough over the top, adding some desiccated coconut for even more coconutty goodness.
5. Finally, bake your delicious coco-creations for 23-25 minutes at 180°c then leave to cool, slice up and dig in!

nancy-morris-pb-coconut-jam-bars

See more delicious recipes here!

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Lemon Drizzle

22 Jun Lemon Drizzle Cake

When life gives you lemons, be like Hedi (@HediHeartsCleanEating). Mix them with our 100% natural organic coconut goodies and let cake solve your problems!

What you’ll need: 

For the cake:
- 4 eggs
- 2 cups spelt flour
- 2 teaspoon baking powder
- Zest and juice from 2 lemons
- 1 cup coconut sugarAdd to cart
- ½ cup coconut oil, meltedAdd to cart
- ½ cup milk of your choiceAdd to cart

For the glaze:
- ½ cup coconut sugarAdd to cart
- Juice from ½ a lemon


Let’s get started!

1. To begin, beat your eggs and coconut sugar with an electric whisk for approximately 10 minutes then gradually whisk in your coconut oil, milk, lemon juice and zest.
2. Next, combine your spelt flour and baking powder in a separate bowl before combining them with the wet ingredients.
3. Grease an awaiting cake tin with coconut oil, pour in your mixture then bake at 180C for approximately 45 minutes.
4. Combine the glaze ingredients until smooth, then poke holes in your nicely baked cake and drizzle over the glorious glaze over the top!
5. Finally, leave to set for 2 hours before slicing up, and digging in!

Lemon Drizzle web

Lemon Drizzle 2

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Granola Bars

15 Mar Coconut and Banana Granola Bars


Coco-friends, we just know you’re going to love this one! The magical Free From Fairy (@freefromfairy) has conjured up another delicious delight and this one’s sure to keep you fuelled and fabulous all day long. These Coconut and Banana Granola Bars make the perfect grab-and-go breakfast or guilt-free sweet treat to keep those naughty cravings at bay. Free-from dairy, gluten and refined sugar, Vicki’s deliciously healthy bars are kind to even the most temperamental tummies and naturally sweetened with coconutty goodness. So, shall we get baking?

What you’ll need: 

- 175g gluten free oats
- 100g of your favourite nuts
- 80g coconut oilAdd to cart
- 2 mashed bananas
- 50g desiccated coconutAdd to cart
- 25g pumpkin seeds
- 25g sunflower seeds
- Coconut sugar or sweetener of your choice to taste (optional)Add to cart
- 1 teaspoon ground cinnamon


Let’s get started!

1. Begin by roasting your nuts, seeds, and desiccated coconut for 5-10 minutes at 180 degrees.
2. Next, combine your mashed banana, cinnamon, melted coconut oil, oats, and sweetener (optional), then stir until nicely combined!
3. Once your nut & seed mix is nicely roasted, add this to your mixture and stir well.
4. Time to get baking! Spread your mixture onto a baking tray lined with greaseproof paper (press down firmly to ensure it sticks together) then bake for 15-18 minutes.
5. Finally, leave to cool then cut into slices and enjoy!
Your coconutty delights can be stored in an airtight container until you need your next healthy snack!

 

See more delicious recipes here!

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Mince Pies

21 Dec Gluten and Dairy Free Mince Pies


There’s nothing quite like a traditional mince pie to get you in the festive spirit! Delicious heated on the fire and accompanied by your favourite festive tipple, this gluten and dairy-free mince pie from the fantastic Vicki (@freefromfairyis a tasty treat for all to enjoy! These scrumptious little pies are filled with coconutty goodness, providing an excellent opportunity to get experimenting with nutritious coconut products! Let’s get cooking and spread the Christmas cheer!

What you’ll need: 

For the mincemeat
- 30g coconut oilAdd to cart
- 40ml water
- 300g clementines
- 100g dried cranberries
- 60g chopped walnuts
- 25g coconut sugar
- 20g chopped crystallised ginger
- 1 teaspoon mixed spice
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- 2 cloves
- 1-2 tablespoon gin (optional!)

For the pastries
- 100g walnuts
- 1 tablespoon coconut flourAdd to cart
- 1 medium free-range egg
- 1 tablespoon ground flax seed
- 15g coconut oil, meltedAdd to cart
- ¼ teaspoon bicarbonate of soda
- 1 tablespoon cocoa powder (optional)
- 2 drops stevia (optional)


Let’s get started!

 For the mincemeat:
1. To begin, throw your chopped walnuts into a medium sized pan and lightly toast on a medium heat for approximately 10 minutes (or until they begin to change colour slightly!)
2. Whilst your walnuts are heating, grab a bowl and throw in the zest of one clementine.
3. Peel and chop the rest of your clementines and add them to the bowl!
4. Now, empty your bowl of clementine flesh and zest into the pan of walnuts along with all other ingredients, except the cranberries!
5. Next, remove the cloves, throw in your cranberries, and give it a good stir. Then pop the lid on and leave to simmer for 10 minutes!
6. Take your pot off the heat & stir in the gin (if you’ve chosen to include it!)
7. Once cooled, pop your festive mixture into vintage glass jars and store in the fridge until its mincemeat time!

For the pastries
1. Begin by blending all your ingredients in a food processor until you have a dough-like consistency. (If you have chosen to skip the stevia and cocoa powder, add some extra walnuts to make sure your mixture is well bound together! Alternatively, if you have opted for another sweetener, reduce the amount of walnuts – basically just aim for a pastry like dough!)
2. Remove the dough from your food processor and wrap it in clingfilm.
3. Next, pop your dough in the fridge for at least 30 minutes; this will make your dough less sticky and more workable.
4. Once your dough is nicely cooled, remove it from the fridge. Then take a small piece of dough (about the size of a walnut!), roll it into a ball and press into a hole in a muffin tray, ensuring it covers the entire hole!
5. Repeat to fill your muffin tray (approximately 10 small pastry pies!)
6. Bring in the mincemeat! Fill each pastry with your mincemeat mix and bake at 190 degrees Celsius (170 degrees Celsius for fan oven) for approximately 20 minutes, or until nicely cooked through!
7. Pair with ice cream & dig in!

 

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Gingerbread Granola

30 Nov Clean Gingerbread Granola


Christmas is full of lovely, comforting smells; from fresh pine trees, to roasted chestnuts, and honey glazed ham bubbling in the oven, but few warm the house like the sweet smell of gingerbread spices. Our wonderful contributing chef Hedi (@hedihearts) has created a recipe that’s guaranteed to fill your home with Christmas spirit! Aside from being a wonderful home fragrance, this recipe tastes amazing and can be tackled by even the most novice baker! Plus, it is jam-packed with all the goodness of our coconut friend’s – what more could we ask for? Try this granola with yoghurt and winter fruits for a tasty December treat, or for an indulgent dessert, roll your granola in coconut jam and cool in the fridge before enjoying. ‘Tis the season to give into your sweet cravings after all! So, what are you waiting for? Let’s get cooking!

What you’ll need:

- ½ cup coconut oil (slightly melted)
- 1 tablespoon ginger powder (or more if you want it especially gingery!)
- 3 tablespoons coconut syrupAdd to cart
- ½ tablespoon nutmeg
- 2 teaspoons cinnamon
- ¼ teaspoon ground clove
- A pinch of salt
- 1 cup pecans
- 1 cup raw coconut chips (or toasted)Add to cart
- 3 cups oats
- ½ cup puffed buckwheat (rice or quinoa would also work)
- 1 cup pecans
- 1/3 cup dates (chopped)
- 3 tablespoons almond milk (or whichever milk you prefer)


Let’s get started!
1. Start by preheating your oven to 170 degrees Celsius (degrees Farenheit).
2. Next, in a large bowl mix your coconut flakes, pecans, oats, puffed buckwheat, and all your spices. Set aside.
3. Grab a separate bowl, and throw in your coconut oil, maple syrup, and milk. Whisk together until nicely combined then pour over your patiently waiting, dry mixture. Give it a good mix!
4. Now, line a baking tray with baking paper and evenly spread out your granola mixture, pressing down firmly to ensure the mixture sticks together.
5. Pop your baking tray in the oven and wait patiently for your mix to cook for approx 20 minutes.
6. After 20 minutes switch the oven off and let your granola sit for another 20 minutes. Tip: Leave the oven door slightly open during these 20 minutes to make your granola even more crunchy and clustery!
7. When your granola is completely cool, throw in your chopped dates.
8. Finally, its time to dig in! (Store what is left over in a sealed bag or airtight container.)

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Linseed Loaf.

25 Nov Coconut Flour Linseed Loaf

Our fabulous contributing chef Kelly Black (@eatpraycook) has provided us with a gluten-free bread recipe that definitely won’t disappoint! This lovely loaf is packed with linseed, our creamy coconut oil and coconut flour, as I’m sure you’ll agree, a winning combination! Baking your own loaf is such a rewarding and exciting thing to master, plus you just can’t beat the smell of a freshly baked loaf of bread wafting through the kitchen! So what are you waiting for? Final tip: make sure you are prepared with a jar of yummy coconut jam to slather on top of your perfectly baked bread!

What you’ll need:

- 40g coconut flourAdd to cart
- 2 tablespoons coconut oilAdd to cart
- 150ml water
- ½ teaspoon pink salt
- 3 eggs
- 120g linseed (flaxseed)
- 1 teaspoon bicarbonate soda


Let’s get started!
1. Begin by lining your loaf tins with baking paper. You can either use two small tins or one medium, whichever you prefer!
2. Throw all your ingredients into a food processor and blend until you have a thick, even consistency.
3. Leave for a few minutes to sit.
4. Pour the mixture into the tin(s) and grab a spatula to smooth out the surface. Tip: wet your spatula to stop it sticking!
5. Pop your tin(s) in to bake for 45 minutes at 175 degrees.
6. Transfer your beautifully baked bread to a rack to allow it to cool (and scent the kitchen!) before slicing up.
7. Enjoy with some scrumptious coconut jam, or your favourite topping!

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Salted Caramel Brownies

05 Oct SALTED CARAMEL AND ALMOND BROWNIES


Lovely coconut fan Tess (@tessie_pie) has submitted this delicious coco-creation for salted caramel and almond brownies! They are the perfect dessert or sweet snack, and really showcase the versatility of coconut.

Remember, we love to share your coco-creations, so if you have any you’d like to see on our site, please don’t hesitate to submit your own #cococreation! Now, let’s get baking!

Makes: 16-20 brownies

For the brownies
- 1 1/4 cup plain flour
- 1/2 cup natural cocoa powder
- 1/4 teaspoon baking soda
- 1/2 cup coconut sugarAdd to cart
- 110g coconut oilAdd to cart
- 110g dark chocolate, chopped
- 1 cup unsweetened almond milk
- 2 flax eggs (2 tbsp flax seed meal + 6 tbsp water)
- 1 teaspoon vanilla bean paste
- 1/2 cup almonds, roughly chopped For the caramel

For the caramel
- 1 tablespoon coconut syrupAdd to cart
- 2 tablespoons water
- 1/2 cup coconut milkAdd to cart
- 1 teaspoon salt
- 1/2 cup coconut sugarAdd to cart

Let’s get started!
1. We’ll start by making the caramel! Place your coconut sugar, coconut syrup and water in a saucepan over low/medium heat. Make sure you swirl the pan occasionally until the sugar is dissolved, and be careful to not let it burn.
2. Once fully caramelised, remove from the heat and whisk in the coconut milk and salt. If the sugar starts to harden, pop the caramel back onto a low heat to re-melt, then set it aside.
3. Next – the brownies! Preheat your oven to 180 C (356 F) and line a 20-centimeter square baking tin with greaseproof paper. 4. Sift together the cocoa powder, flour, and baking soda in a large bowl, and set aside.
5. Place the coconut oil and dark chocolate in a heatproof bowl over a saucepan of simmering water, stirring until melted. Alternatively, feel free to use a microwave at 20 seconds each time, stirring in between.
6. Once fully melted, stir in your vanilla extract and raw sugar.
7. Add the almond milk and prepared flax eggs to the chocolate mixture, then add the wet ingredients to the flour mixture, mixing well until the batter is smooth and lump-free. It may be mostly solid and a bit stretchy, which is fine!
8. Spread half of the batter into the tin, smoothing out to the sides. Drizzle most of the caramel sauce over the batter, and spread the remaining batter on top. Top with chopped almonds.
9. Bake for 25-30 min – or until the edges are cooked and the centre is firm but still moist!
10. Drizzle the remaining caramel on top, and allow to cool fully before cutting into squares.

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Coconut Savoury Muffins

24 Sep Savoury Muffins

We are excited to welcome another contributing chef to our family! Pixie (@plantbasedpixie) is an advocate for balanced, healthy and clean eating, and eats a plant-based diet mainly free from refined sugar and processed foods. We’re very happy to share some of her wonderful concoctions with you all – and this lovely recipe for spinach and tomato muffins is a fabulous place to start! Let’s get cooking!

What you’ll need:

- Flax egg (2 tablespoons ground flax seeds + 6 tablespoons warm water)
- 1 teaspoon baking powder
- 320g wholemeal self-raising flour
- ½ teaspoon baking soda
- 1 tablespoon mixed herbs
- ½ teaspoon salt
- 75g finely chopped onion (approximately 1 small onion)
- 3 cloves minced garlic
- 50g finely chopped spinach
- 75g chopped sundried tomatoes
- ¾ cup water
- ½ cup (or 8 scant tablespoons) coconut oilAdd to cart
- 6 small cherry tomatoes, cut in halves


Let’s get started!

1. Start by preheating your oven to 150 degrees Celsius (300 degrees Fahrenheit).
2. Mix the flaxseed and water, then set aside to thicken up.
3. Mix your flour, baking soda, baking powder, salt, and mixed herbs, then add in the finely chopped onion, garlic, spinach, and sundried tomatoes. Mix thoroughly!
4. Slightly melt your coconut oil, then add it into the mixture along with the flax egg and water.
5. Mix until just combined – making sure not to over-mix!
6. Scoop mixture into muffin cases. Top with half a cherry tomato!
7. Bake for approximately 25-30 minutes, then leave to cool for about 10 minutes.
8. Enjoy!

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Banana Coconut Cookies

22 Sep Banana Coconut Cookies

The lovely Niki (Rebel Recipes) is at it again – this time with a delightful recipe for gluten free banana coconut cookies! With clean, healthy ingredients, these delicious cookies are easy to make and perfect for the whole family (or office!). Best of all, they feature our desiccated coconut and coconut oil, giving them a yummy coconutty taste you coco-lovers are sure to adore! Let’s get baking!

What you’ll need:

Dry Ingredients
- 2 cups organic gluten free oats
- 1 cup ground almonds
- 1 cup desiccated coconutAdd to cart
- ½ cup mixed seeds (pumpkin, sunflower, linseed, or whatever you fancy!)
- a pinch of salt
- 1 teaspoon allspice
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ cup cacao nibs

Wet Ingredients
- 3 ripe bananas, mashed
- ½ cup melted coconut oilAdd to cart
- ½ cup coconut syrupAdd to cart
- 1 teaspoon almond essence


Let’s get started!
1. Start by preheating your oven to 190C (375F).
2. Mix all your dry ingredients together in a large bowl, then set aside!
3. Melt the coconut oil in a saucepan over a low heat, then add to a separate bowl. Then – add in your bananas, coconut syrup, and almond essence. Mix together to combine!
4. Add these wet ingredients to the dry ingredient bowl, and mix really well to make sure everything is combined.
5. Shape the mix into balls, then pop them onto a lined baking tray! (Tip: rub the tray with a bit of coconut oil first to prevent sticking!)
6. Pop in the oven and cook for approximately 20-25 minutes (or until slightly browned on the outside).
7. Enjoy!

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Sweet potatoe coconut fries

08 Sep Sweet Potato Fries (with Raw Vanilla Maple Cashew Cream!)

The incredible Rachel of Rawberry Fields has wowed us already with her raw creme brûlée, and we think you’ll also fall in love with this lovely recipe sweet potato fries done in cinnamon and coconut sugar! They are prepared using coconut oil, coconut flour, and coconut sugar – so they’re definitely a hit in our books. Crispy, sweet, and moreish, these sweet potato fries are the perfect versatile snack, dinner, or dessert – and the raw maple cashew dipping cream is simply heavenly. It’s best to soak your cashew nuts overnight beforehand, so make sure you plan ahead! Are you hungry yet? Let’s get cooking!

What you’ll need:

Fries:
- 2-3 large peeled sweet potatoes
- 2 tablespoons melted coconut oilAdd to cart
- 1 tablespoon coconut flourAdd to cart
- 1 teaspoon ground cinnamon
- 5 tablespoons coconut sugar (adjust depending on the amount of coverage you’d like!)Add to cart

Raw vanilla maple cashew cream:
- 1 cup of cashew nuts, soaked overnight
- 1.5 teaspoon vanilla bean paste
- 2/3 cup (160 ml) water
- 3-4 tablespoons maple syrup - or coconut syrup!Add to cart

 

Let’s get started!

For the fries:
1. Before doing anything, preheat your oven to 200C (390F)
2. Wash and peel your sweet potatoes, then cut them into long, thin slices.
3. Place them in a large bowl, and toss in your coconut flour until they retain a nice thin coating. Add more if necessary
4. Pour in the melted coconut oil, and toss to coat.
5. Next, mix the coconut sugar and cinnamon in a bowl, and pour over your potatoes to coat them.
6. Place the sliced potatoes on a baking tray lined with baking paper. Try to leave space between them to let them cook fully.
7. Bake for 16-18 minutes before removing the tray and turning the fries to allow them to bake evenly. Then pop the tray back in for another 15 minute.
8. If you have time, switch your oven off at this point and leave the fries to cool inside for about 20 minutes. This will help them get crispier – but don’t worry if you don’t have enough time, as this step isn’t essential!

For the cream:
1. Soak your cashews in water overnight, and drain just before using.
2. Place all the cream ingredients in a blender, and blend until it achieves a smooth, creamy consistency!
3. Pop in the fridge for 30 minutes to cool before serving.
4. Enjoy with your fries! If you have any left (good luck not devouring it all!) you can keep them for 4-5 days in an airtight jar in the fridge.

See more recipes here!

 

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Gluten Free Coconut Banana Bread

04 Sep Gluten Free Banana Bread

Introducing our newest additions to the contributing chef team – the Squirrel Sisters – Sophie and Gracie Tyrrell (@squirrelsisters)! These lovely sisters live in London and have an awesome array of recipes for busy people on the go who seek to live a balanced, enjoyable, and healthy life. They are now in the midst of preparing to launch a new whole food bar range! This clean and naturally gluten free banana bread is simply heavenly, and is sure to be a big hit with anyone who tries it. So let’s get baking!

What you’ll need:

- ½ cup buckwheat flour
- 2 tablespoons melted coconut oilAdd to cart
- 1 cup ground almonds
- 1 tablespoon coconut sugarAdd to cart
- ¼ cup maple syrup (or coconut syrup!)Add to cart
- 2 mashed bananas
- ½ cup sultanas (make sure you soak them first for about five minutes in boiling water!)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- a tiny pinch of Himalayan pink salt
- a sprinkle of flaked almonds (to garnish!)
- ¼ teaspoon bicarbonate of sugar

 

Let’s get started!

1. Start by preheating your oven to 180 degrees Celsius.
2. In a pan, add your coconut oil and melt on a gentle heat. Once fully melted, switch your heat off and add the coconut sugar and mix together before leaving to the side to cool.
3. In a mixing bowl, add the buckwheat flour, almonds, ginger, salt, cinnamon, bicarbonate of soda, syrup, and mashed banana. Mix together.
4. Pour the coconut oil / coconut sugar blend and the sultanas into your main mixture, and stir thoroughly until everything is well combined.
5. Grease a loaf baking tray with coconut oil and spoon in your mixture, being careful to spread evenly.
6. Sprinkle the flaked almonds on top, and pop in the oven for about 30-35 minutes – until golden brown on top!
7. Enjoy!

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Oatless Cacao Coconut Flapjacks

18 Aug Oatless Chocolate and Coconut Flapjacks

FreeFrom Fairy Vicki has concocted a delightful alternative to traditional flapjacks, perfect for those who may be sensitive to oats. They are rich and chocolatey, and very delicious. They use coconut oil and coconut syrup, as well as coconut flakes for extra coconutty deliciousness! Free from gluten, dairy, egg, soya, and refined sugar, as well as vegan, they will definitely go down a treat with anyone who tries them!

What you’ll need:

- 200g mixed nuts
- 115g ripe banana, chopped
- 55g melted coconut oilAdd to cart
- 1 tablespoon raw cacao
- 1 tablespoon coconut syrup (to taste – so more if you fancy it!)Add to cart
- 50g buckwheat groats
- 20g desiccated coconutAdd to cart
- As an alternative to above you could use coconut flakesAdd to cart


Let’s get started!
1. Place the nuts into a food processor and blend until coarse. You can continue until it reaches a fine consistency, too – all depends on the texture you’re personally after!
2. Add the banana, cacao, coconut syrup, and coconut oil, and blend until combined.
3. Transfer your mixture into a clean bowl.
4. Finally, stir your coconut flakes and buckwheat groats into the mixture.
5. Press into a greased measuring tin approximately 25 cm x 15 cm, and bake in a pre-heated oven at 200C (392F) for approximately 20 minutes, or until golden.
6. Share and enjoy!

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Vicki's Ginger Biscuits

07 Aug COCONUT GINGER BISCUITS

Love biscuits but trying to eat cleaner? You’ve come to the right place! Vicky Montague (Free-from Fairy) has shared with us this delicious recipe for clean ginger biscuits that are the perfect complement to herbal tea, or as a lovely post-dinner treat. They are gluten free, grain free, dairy free, egg free, soya free, and refined sugar free. Best of all – they are super-easy to make – and even easier to devour!

Let’s get baking!

What you’ll need:

- 3 tablespoons coconut flourAdd to cart
- 2 tablespoons coconut oilAdd to cart
- 2 tablespoons honey
- 1 tablespoon almond butter (you can even make your own by whizzing almonds in a blender or food processor with a bit of flavourless oil!)
- 1 tablespoon ground ginger

 

Let’s get started!

1. Place all the ingredients into a bowl, and mix together until a sticky dough forms.
2. Grease a large baking tray with coconut oil, then remove a teaspoon of the mixture from the bowl. Flatten it to about 5 cm in diameter, and repeat this with the rest of the mixture! Make sure you leave big spaces between each biscuit, as the mixture spreads when cooking and you don’t want one giant coconut biscuit blob!
3. Bake in a preheated oven at 180 degrees (356 degrees Fahrenheit) for about 5 minutes – until golden!
4. Leave to cool on the tray, and then store in an airtight container – if you can resist eating them all immediately, that is!

See more recipes here!

 

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Vegan Chocolate Cookies

18 Jul VEGAN CHOCOLATE CHIP COOKIES

Our incredible contributing chef Heather Adamson (@Fresheather) is back and doing what she does best: providing us coconut lovers with healthy and simple sweet treat recipes! This time she’s whipped up a lovely recipe for vegan chocolate chip cookies, featuring our coconut sugar – and we promise these will be hard to share!

What you’ll need:

- 1 tin of chickpeas (400g, approximately 240g drained)
- ½ cup almond butter
- ¼ cup coconut sugarAdd to cart
- 1/3 cup vegan chocolate chips
- 1 teaspoon baking powder

 

Let’s get started!

1. Start off by draining, rinsing, and thoroughly drying the chickpeas.
2. Add the chickpeas, baking powder, coconut sugar, and almond butter to a high-speed blender or food processor. Blend until thoroughly combined – a cookie-dough consistency should be achieved. (Note: this mixture is very thick, so you’ll have to scrape down the sides a couple times!)
3. Next, add in the chocolate chips! You can either pulse a few times or just fold them in by hand.
4. One teaspoonful at a time, roll the cookie dough into balls, and flatten them onto a baking tray lined with greaseproof paper!
5. Bake in a pre-heated oven at 175 degrees Celsius (350 degrees Fahrenheit) for about 10 minutes or so. You’ll know they’re ready when they’re cracked and golden!
6. You can store them in a container for up to 6 days, but we’re telling you now – they’ll never last that long!

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Coconut Shortbread Rounds

14 Jul COCONUT AND ORANGE SHORTBREAD ROUNDS

Coconut lover and professional baker Penelope has sent us this delicious recipe for coconut and orange shortbread rounds! Tasty and simple, these yummy cookies are sure to be a hit with anyone you share them with. Let’s get baking!

Remember, feel free to share any delicious #CocoCreations of your own!

What you’ll need:

- 200g plain flour
- 50g ground almonds
- 100 ml coconut oilAdd to cart
- 100g castor sugar
- 1 egg
- beaten
- zest of one orange

 

Let’s get started!

1. Start off by pre-heating the oven to 180 C (355 F), and line a baking tray with greaseproof paper.
2. In a bowl, mix together the flour, sugar, and coconut oil, until it resembles fine breadcrumbs.
3. Gently mix the orange zest, ground almonds, and enough of the beaten egg for the mixture to combine into a soft ball.
4. On a floured surface, roll the dough into approximately 5 mm thick rounds.
5. Cut into desired shapes, and place on the prepared baking tray.
6. Glaze with the remaining egg, then bake in the oven for approximately 10 minutes or until golden brown on top.
7. Transfer to a wire tray to cool, and enjoy!

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Chocolate Oat Coconut Slice

10 Jul Chocolate Oat Slice

You’ve probably already tried Hedi’s (Clean Eating) clean brownies – now she’s back and switching it up with a delightful recipe for clean chocolate blondies! Using coconut milk, coconut butter, and coconut sugar, these oat slices are perfect for those clean eaters with a bit of a sweet tooth. Let’s get baking!

What you’ll need:

- 2.5 cups oats
- 1 cup spelt flour (buckwheat flour will work too)
- 1 tin coconut milkAdd to cart
- 1 teaspoon baking powder
- 1/2 cup coconut butter , meltedAdd to cart
- As an alternative to above you could also use coconut oil, meltedAdd to cart
- 1/2 - 3/4 cup cacao nibs
- 1/2 cup coconut sugar (or coconut syrup if you prefer!)
- 1 tbsp ground flax seeds mixed with 3 tbsp of water, let sit for 10 min

 

Let’s get started!

1. Begin by preheating your oven to 180C (356F), and line your baking tray with baking paper.
2. Mix the oats, spelt flour and baking powder together in a bowl.
3. In a separate bowl, whisk the coconut butter with the coconut sugar and coconut milk.
4. Combine both bowls, and when these are mixed well, add the flax seeds and fold in the chocolate nibs.
5. Dollop into the baking tray and spread evenly.
6. Bake for 35 to 40 minutes. The blondies should have a slightly brown colour when it’s finished!
7. Leave to cool completely and enjoy!

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Strawberry Coconut Crumble

08 Jul Miniature Strawberry and Coconut Crumble

Our lovely contributing chef, Maxine, (Gloriously Delicious) has whipped up this mouth-watering recipe for a miniature strawberry crumble for one! It’s perfect for those times you just don’t want to share, and is made with clean ingredients – including lots and lots of coconut! Featuring coconut jam, desiccated coconut, coconut oil, and coconut syrup, this is an ideal dessert for you coconut aficionados out there. Let’s get baking!

What you’ll need: (Serves 1)

For the filling:
- 1/3 cup fresh strawberries
- ½ tablespoon melted coconut jamAdd to cart

For the crumble:
- 3 tablespoons oats
- 1 tablespoon desiccated coconutAdd to cart
- 1 tablespoon coconut oilAdd to cart
- 1 teaspoon coconut syrupAdd to cart

 

Let’s get started!

1. Begin by pre-heating your oven to 150C (300F).
2. Chop your strawberries and place them in a bowl along with the melted coconut jam!
3. Mix until well-coated, then transfer to a small ramekin!
4. Next, simply mix your oats, coconut oil, coconut syrup, and desiccated coconut in a separate bowl, until combined and sticky!
5. Layer this mix over the top of your strawberry filling, and place the ramekin in the oven for 7-10 minutes, until the top is golden.
6. Enjoy!

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Chewy Coconut Cookies

30 Jun Chewy Coconut Cookies

These lovely chocolate and coconut cookies, made by our contributing chef Kelly Barlow (@EatPrayCook), are gluten free and deliciously coconutty! Made with our coconut flour, coconut syrup, coconut oil, and desiccated coconut plus lots of other healthy goodness, they are rich and chewy and the perfect dessert or sweet snack!

What you’ll need:

For the cookies:
- 50g butter, diced
- 40g ground almonds
- 20g coconut flourAdd to cart
- 2 tablespoons raw honey
- 1 heaped tablespoon cacao
- 2 tablespoons desiccated coconutAdd to cart
- ½ teaspoon bicarbonate soda

For the topping:
- 15g cacao butter
- ½ tablespoon cacao
- ½ tablespoon almond milk
- 1 tablespoon coconut syrupAdd to cart
- pinch of Himalayan pink salt
- ½ teaspoon coconut oilAdd to cart

 

Let’s get started!

1. Start by adding all the ingredients for the cookies into a food processor, and blend until even.
2. Spoon onto some baking paper, and delicately shape into biscuits!
3. Bake for 8 minutes at 180 degrees Celsius (356 degrees Fahrenheit). They should still be a bit springy!
4. Set on a cooling rack.
5. While the cookies cool, melt the cacao butter on low heat in a bowl, over a pan of hot water. (Tip: chopping up the cacao butter will help it melt faster!)
6. Add the remaining ingredients once the cacao butter is melted, and stir together.
7. Drizzle the topping over the cookies and top with more desiccated coconut. Leave to set, and try not to eat them all at once!

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Coconut tahini cookies

17 Jun Double Chocolate Tahini Cookies

Vicki (Freefrom Fairy) is back at it again, this time with a delectable recipe for double chocolate tahini cookies that is not only gluten-free, but also dairy-free, nut-free, soya-free, and refined sugar free! These decadent and mouthwatering cookies are made with clean ingredients, including our rich and creamy coconut butter, and will be well-loved by the whole family!

What you’ll need:

- 50g tahini paste
- 15g raw cacao
- 50g honey
- 25g coconut butter, meltedAdd to cart
- 1 egg
- 110g gluten-free self-raising flour
- 40g dairy-free dark chocolate, chopped (optional!)

 

Let’s get started!

1. Start off by combining the egg, tahini, honey, cacao, and melted coconut butter together in a medium-sized bowl.
2. Add the flour and mix together until you reach a dough-like consistency!
3. Add the chopped chocolate chunks if you’re using them, and roll a walnut-sized piece of dough into a ball and place on a greased baking sheet. Press to flatten slightly, and repeat with the remaining mixture!
4. Bake in a preheated oven at 180 degrees Celsius (360 degrees Fahrenheit) for ten minutes.
5. Remove from the oven to reveal beautifully browned, gooey cookies!
6. Try not to devour them all yourself!

See more recipes here!

 

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Homemade bread coconut jam

12 Jun Sunflower and Pumpkin Seed Bread

Our fantastic contributing chef Hedi, Clean Eating aficionada, has created a wonderfully simple, clean, and healthy homemade bread that requires no special ingredients or machinery – just clean ingredients and love! This delicious spelt-flour based bread is slightly sweet and nutty, and complements perfectly with both sweet and savoury toppings – have you tried our coconut jam yet?!

This bread is rich in minerals and vitamins, from vitamin B3 to phosphorus, zinc, magnesium, and iron. It has a high soluble fiber content, making it easier to digest and much more nutrient-packed than white flour. So let’s get baking!

What you’ll need:

- 500g spelt flour
- 1 tspn quick yeast
- ½ tspn salt
- 400ml warm water
- 1/3 cup sunflower seeds
- 1/3 cup pumpkin seeds
- coconut jam or any other favourite toppings! Add to cart

 

Let’s get started!

1. Start off by greasing and lightly flouring your bread tin.
2. In a large bowl, mix together the flour and yeast, before adding the salt, sunflower seeds, and pumpkin seeds.
3. Create a well in the middle of the mixture, and gradually add warm water while stirring. The dough should be sticky and wet, so don’t become alarmed and add any extra flour!
4. Preheat your oven to 220C (428F) and flour up your working surface.
5. Take the bulked up dough out of the bowl, and give it a good kneading for about 10 minutes. The dough should still be sticky after this time!
6. Place the dough in the bread tin, sprinkle with some extra seeds, and pop in the oven for 45 minutes. When ready, it will have a nice light brown colour.
7. Allow the bread to cool down before removing it from the tin and slicing it.
8. Smother on your favourite spread or toppings and enjoy!

See more recipes here!

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Coconut Pizza

05 Jun Breakfast Pizza

Pizza: it’s hardly the first thing that springs to mind when you think of clean eating, and certainly not for breakfast! However, this breakfast pizza by Clean Eating guru Hedi Hearts smashes these stereotypes with delicious grace. It’s super-healthy, natural, gluten free, and packed with fruity goodness: no cheese or tomato sauce to be found here! Try it yourself – you’ll think of pizza in a whole new way!

What you’ll need:

- 1 ripe banana
- 1 cup gluten
- free oats
- Natural peanut butter (or try rich and creamy coconut butter!)Add to cart
- Banana slices
- Strawberry slices
- Kiwi slices
- Desiccated coconutAdd to cart

 

Let’s get started!

1. Start by pre-heating the oven to 170 degrees Celsius (338 degrees Fahrenheit).
2. Mash up the banana well, and add the oats.
3. Line a baking tray with baking paper, then take your banana and oat mixture and create a pizza shape with it. Bake the base in the oven for 10 minutes, or until the bottom of the pizza is slightly browned.
4. Spread your coconut butter on top, and add the sliced banana, strawberries, and kiwi!
5. Top by sprinkling a lovely layer of desiccated coconut, and enjoy!

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Free From Chocolate Cake

26 May FREE-FROM CHOCOLATE CAKE

We are very excited to add a brand-new contributing chef to our team this week: the wonderful Vicki Montague – otherwise known as the Free-From Fairy! Her very first contribution is incredibly scrumptious and certainly lives up to her name: it is not only gluten free and dairy free, but also free from nuts, eggs and refined sugar! This fantastic two-tiered chocolate cake makes for a mouthwatering dessert, perfect for the whole family (no need to tell them it’s free-from, it’s so delicious they won’t know the difference!). Let’s get baking!

What you’ll need:

For the cake:
- 145g gluten free plain flour
- 3 teaspoons gluten free baking powder
- 30g cocoa
- 70g dairy free spread
- 60g coconut sugarAdd to cart
- 1 tablespoon coconut syrupAdd to cart

For the icing:
- 100g dairy free spread
- 100g unrefined icing sugar, sifted
- 50g cocoa, sifted
- splash of water – enough to make a spreading consistency!

 

Let’s get started!

1. Start by placing the coconut sugar, coconut syrup, and dairy-free spread into a large bowl and beating it for approximately 2 minutes with an electric whisk – until it is pale and fluffy in appearance!
2. Add the remaining cake ingredients and carefully fold them into the mixture until the dry ingredients are combined with the wet.
3. Whisk together for a further minute or so until nice and fluffy.
4. Then, transfer this mixture into two well-greased 15 cm round tins, and smooth the tops out.
5. Bake them in the centre of a preheated oven at 190C (375 F) for 15-20 minutes, or when a skewer comes out clean and the top springs back when you touch it! 6.Cool for 5 minutes, before placing on a wire rack to cool further.
7. While the cake itself is cooling, you can make your icing! Simply mix all the icing ingredients together until well combined, and then whisk for approximately 2 minutes, until light and fluffy!
8. Spread your icing on the cake, and decorate with whatever you like! Coconut flakes or desiccated coconut is a good start!

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Kelly's Apple & Beet bars

07 May Apple & Beet Oat Bars

Kelly (@EatPrayCook) has again concocted a wonderfully easy recipe, this time featuring our desiccated coconut, coconut milk, and coconut oil, among other clean ingredients! These delicious apple and beet oat bars are a delicious snack, perfect for a quick breakfast on the run or to keep you going throughout the day! The exotic spice of chai and cinnamon mingles perfectly with coconut and apple to give these treats a uniquely tasty twist. This recipe makes 1 tray, so share the goodness with your friends – or pack them in your lunches all week!

What you’ll need:

- 3 apples, cored and peeled
- 2 beetroots, peeled
- 2 cups organic jumbo oats
- 2 tablespoons chai seeds
- 2 cups desiccated coconutAdd to cart
- 1 cup raisins
- 3 tablespoons coconut oilAdd to cart
- 1/2 cup coconut milkAdd to cart
- 1 teaspoon cinnamon

 

Let’s get started!

1. Start by quartering the apples and beets, and steam the apples for 12 minutes and the beets for 20! (If you don’t have a steamer, don’t worry – just roast them instead!)
2. Throw your steamed apples and beets into the food processor along with the coconut oil, and blend until it has a smooth purée consistency!
3. Next, add the remaining ingredients to a mixing bowl, and stir them together with the purée.
4. Grease your baking tray with a little coconut oil, and pour the mixture in evenly.
5. Simply bake for 40 minutes at 150c (300F) They should still be slightly springy.
6. Leave to cool, then cut up into bars. They should be slightly moist on the inside, but firm to the touch!
7. Store in the fridge and enjoy!

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Coonut Shortbread

24 Apr Nutty Millionaire’s Shortbread

This easy weekend treat is the brilliant creation of our lovely contributing chef Heather Adamson (@Fresheather)! With three delicious layers and a quick assembling time, these shortbread bars are definitely worth a million! They are nutty, melt-in-your-mouth delicious, and the perfect sweet pick-me-up!

What you’ll need:

For the base:
- 3/4 cup ground pecan nuts
- 2 tablespoons cacao
- 4 tablespoons coconut syrupAdd to cart
- 1 tablespoon melted coconut oilAdd to cart

For the middle layer:
- 1/2 cup crunchy organic peanut butter
- 3 tablespoons coconut syrupAdd to cart
- 1 tablespoon melted coconut oilAdd to cart

For the topping:
- 1/4 cup cacao powder
- 1/4 cup melted coconut oilAdd to cart
- 3 tablespoons coconut syrupAdd to cart

 

Let’s get started!

1. Combine all base layer ingredients by hand, until they clump well together. Press this into a small square lined baking tray – bear in mind, the smaller the tray, the thicker the layers!
2. Moving on to the middle layer! Mix the peanut butter, syrup, and oil until well combined. Spread this mixture on top of the base layer, and pop the tray into the fridge or freezer while you make the final layer!
3. Mix the cacao, melted coconut oil, and coconut syrup together until you’ve reached a smooth, melted-chocolate consistency. (Try not to eat it all first!)
4. Pull your tray back out of the fridge, and pour this on top of the middle layer. Spread it across evenly with a spatula. (You can also bang the base of the tray on your working surface a few times to even the top out!)
5. Set in the fridge for 30 minutes, then cut into squares! It’s especially delicious when the chocolate has just set, and the rest is still gooey!
6. Save whatever you haven’t devoured (if there is any left!) and store in the fridge.

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Hedi's hot cross coconut fudge

02 Apr Hot Cross Fudge

This weekend Hedi (Clean Eating) has presented us with the perfect Easter indulgence! If you are having guests over for the holiday, this delicious Easter “hot” cross fudge will truly show them that clean eating doesn’t mean missing out on chocolaty deliciousness! Using superfood coconut oil and goji berries (packed with vitamin c, zinc, iron and selenium), these luxurious treats have the added bonus of all the health and healing properties of these fabulous ingredients. Best of all, the mixture is bake-free and super simple!

What you’ll need:

- 1 cup tahini
- 1/3 cup melted coconut oilAdd to cart
- 4 tbsp raw cacao or cocoa powder
- 3-4 tbsp coconut syrupAdd to cart
- 3 tablespoon goji berries
- Coconut yogurt or any other yogurt for decoration

 

Let’s get started!

1. First, mix the tahini and coconut oil until smooth and well incorporated.
2. Next, add the raw cacao, coconut syrup and stir thoroughly!
3. Toss in the goji berries.
4. Pour your mixture into a freezer-friendly dish and pop it in the freezer for an hour.
5. Remove from the freezer once the mixture’s been in for at least an hour and cut into bars. Then create crosses using coconut yogurt!
6. Voila – your hot cross Easter fudge is ready to be shared with your loved ones!

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coconut jam cookies

06 Mar Coconut Jam Thumbprint Cookies

Our wonderful contributing chef Hedi (Clean Eating) has shared this super-easy recipe for our coconut jam, and we couldn’t be more excited! It is a creative take on gluten-free thumbprint cookies, and it only has five ingredients – four of which are coconut products, so prepare for some fantastic coconutty fun! Are you hungry yet?

What you’ll need:

- 1 cup walnuts
- ¾ cup desiccated coconutAdd to cart
- ¼ cup coconut milkAdd to cart
- 1 tbsp coconut syrupAdd to cart
- coconut jamAdd to cart

 

Let’s get started!

1. Start by pre-heating your oven to 180 degrees and line your baking tray with baking paper!
2. Next, place your walnuts in a food processor, and pulse until you reach a flour consistency.
3. Add in the rest of the ingredients and mix until well combined, before popping the mixture in the fridge for 30 minutes.
4. After 30 minutes, remove from fridge. Scoop the dough out in tablespoons, which you will shape into a ball.
5. Make a well with your thumb in each ball (make sure not to press too hard!). If this causes the cookies to crack slightly, simply neaten up the edges with your fingers.
6. Bake for approximately 15 minutes. Don’t remove them from the baking tray until completely cool, or they will lose their shape!
7. Take a small amount of coconut jam, and fill in each well. Sprinkle a bit of desiccated coconut over the top if you want a bit of extra coconutty goodness!
8. Devour immediately! Enjoy!

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Kelly's Granola

02 Mar Coconut Granola



Granola is such a great way to start the day: slow releasing oats, fibre, protein-rich nuts and a yummy crunch! So what’s the problem? We’re glad you asked. Most store-bought cereals are heavily processed, loaded with sugar and likely to leave you feeling sluggish by 11am. If you want to stay natural, healthy, and avoid that mid-morning crash, then you’re in luck: our awesome contributor Kelly (@EatPrayCook_) has shared her amazing coconut granola recipe with us. Super-easy, super-healthy, and best of all, super-yummy! Read on to find out how to make your own!

What you’ll need:

- 1 large kilner jar
- 2 cups oats
- 1/4 cup mixed seeds
- 1/3 cup nuts of your choice (we used walnuts)
- 1/3 cup raisins
- 3 tablespoons maple syrup (or coconut syrup!)Add to cart
- 5 tablespoons melted coconut oilAdd to cart
- 2-3 teaspoons cinnamon
- 1 cup toasted coconut chipsAdd to cart

Optional:
- Add 1/2 teaspoon of naturally energising superfood Maca for an added boost to your day!

 

Let’s get started!

1. Start off by pre-heating your oven to 150 degrees C.
2. Add all the ingredients (minus the coconut chips) to a large bowl and mix together.
3. Lay the mix evenly on to a baking tray and bake for 30 – 40 mins, or until golden!
4. Finally, leave to cool, mix with the coconut chips and store.

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Quinoa Bites.docx

27 Feb Quinoa and Buckwheat Bites

Craving a little snack? Look no further than this quinoa and buckwheat bites recipe, prepared by the fantastic Hedi (Clean Eating). With all natural ingredients and a delightful mix of sweet and savoury, with a cheeky crunch, these bites are perfect for those moments when you just want something to graze on between meals! Enjoy!

What you’ll need:

- 1 cup uncooked quinoa
- 1/2 cup uncooked buckwheat
- 1/2 cup raw almonds
- 1/2 cup hazelnuts
- 1/2 cup flax seeds
- 1/2 cup pumpkin seeds
- 1/4 cup coconut oil, meltedAdd to cart
- 1/3 cup rice syrup, coconut syrup or any liquid sweetenerAdd to cart
- 1/2 tsp nutmeg
- 2 tsp cinnamon
- 1 tbsp vanilla extract
- pinch of salt

 

Let’s get started!

1. Preheat your oven to 175 degrees Celsius (350 F).
2. Next, rinse both your quinoa and buckwheat with cold water, and drain in a fine mesh strainer for a few minutes. Press down to remove as much water as possible!
3. Once drained, transfer to a large mixing bowl, and stir in the almonds, hazelnuts, flax seeds, pumpkin seeds, cinnamon, and salt!
4. In a small bowl, whisk together the coconut oil and rice syrup. Pour this into the quinoa mixture, and mix well!
5. Line a baking tray with baking paper, and spread the mixture evenly onto the tray.
6. Bake for 20 – 30 minutes, or until it has a slight brown colour!
7. Remove from oven and allow to cool for 20 minutes on the baking sheet – this will allow it to get crunchier!
8. Once cooled, gently break it between your fingers to create desired chunks.
9. Snack to your heart’s content!

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Coconut Macaroons

24 Feb Coconut Macaroons

We are so excited to add another fantastic contributing chef to our team and she doesn’t disappoint with this delicious first recipe! Maxine‘s (Gloriously Delicious) Coconut macaroons are the perfect dessert for a dinner party … or just for a creative night in!

What you’ll need:

For the macaroons:
- 1 cup dessicated coconutAdd to cart
- 1 tablespoon coconut flourAdd to cart
- ½ cup coconut milkAdd to cart
- 4 tablespoons coconut syrupAdd to cart
- ½ cup grated beetroot

For the raw cacao drizzle (optional):
- 1 tablespoon melted coconut oilAdd to cart
- 1 tablespoon raw cacao powder
- ½ tablespoon coconut syrupAdd to cart

 

Let’s get started!

1.Preheat your oven to 150 degrees Celsius.
2.Put all the ingredients into a bowl, and mix until well-combined!
3.Transfer the mixture to a small saucepan and heat on medium temperature for a minute or two to allow the mixture to firm. You’ll know it’s done when it can be scooped up without appearing liquid-like!
4.Using a spoon, scoop the mixture onto a lined baking tray. The macaroons should resemble individual domes.
5.Place the tray in the centre of your oven for 8-10 minutes, or until the tops begin to crisp.
6.Make your raw cacao drizzle while you wait by combining all the cacao drizzle ingredients into a bowl, and whisk well!
7.Remove from the oven, and allow to cool for around 20 minutes to firm!
8.Use a drizzle spoon or simply a streamlined teaspoon to pour the mixture over the macaroons, moving your hand back and forth as you go for the drizzle effect!
9.Place the macaroons in the freezer for around 10 minutes, then store in the fridge. 10.Enjoy – and share the wealth – this recipe makes 9 macaroons!

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