Crumble

Sweet Treats with Organic Coconut Flour

Posted by Groovy HQ on 26 January 2016 | Comments

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Have you tried our new organic coconut flour yet?  Are you looking for some recipe inspiration?  We've been lucky enough to team up with chef and cookery author, Lisa Roukin, to help us create some yummy recipes using our new coconut flour.

 

Coconut Sticky Toffee Cake

Grain free, light and moist, perfect with your afternoon tea or as a hot pudding served warm with a coconut caramel sauce.

[Serves 12- 14]

 

Ingredients

125g The Groovy Food Company organic virgin coconut oil

200g The Groovy Food Company agave nectar, Rich & Dark

100g brown muscovado sugar

100g The Groovy Food Company organic coconut flour

4 medium eggs, beaten

2 tsp. baking powder, gluten free

1½ tsp. ground cinnamon

½ tsp. ground ginger

2 tsp. ground mixed spice

1 tsp. bicarbonate of soda

1 tbsp. red wine

200ml water

 

Garnish

100g dark chocolate, broken into small pieces (use diary-free if you like)

100ml coconut milk

10g coconut flakes, toasted

25g pecans, toasted

 

Preparation time – 20 mins, cooking time – 35 mins

Pre-heat the oven to 350°F, gas mark 4, 180°C (160°C fan-assisted).

 

Method

Line an 8inch/20cm loose springform cake tin with parchment paper.

In a medium sized saucepan add the coconut oil, agave and sugar together with the 200ml of cold water and melt over a gentle heat then leave to cool on the side,

Dissolve the mixed spice and bicarbonate of soda with the red wine and mix together.

In a mixing bowl add the coconut flour, baking powder, cinnamon and ginger and mix it together so it’s all combined.

Lightly beat the eggs by hand or with an electric whisk until they are light and fluffy and gradually pour in your cooled sugar mixture, then add the dissolved mixed spice and then spoon in the flour mixture, carry on gradually adding in the flour until all combined, do not over mix.

If you are using a machine to whisk your cake mixture together, make sure you stop half way through to wipe down the sides of the bowl, ensuring everything is combined.

Pour the cake mixture into your pre-lined cake tin, place in the pre-heated oven on the middle shelf and bake for 35 minutes.

To check the cake is cooked, pierce the middle of the cake with a knife and check nothing sticks to it. Take it out of the oven and leave to cool in the cake tin for 30 minutes.

Once cooled, carefully release the sides of the baking tin and present on a plate taking off the baking paper.

To make the ganache for the top of the cake, tip the chocolate and coconut milk into small pan and heat very gently, stirring now and then, until melted and smooth.

Set aside for 5-10minutes to allow the mixture to thicken a little- it should be thick but pourable.  Gently pour the ganache over the cake spreading it out a little, and letting it drip down the sides.

Sprinkle over the coconut flakes and pecans and leave to set before slicing. Serve with a scoop of dairy –free ice cream if you like.

 

Apple & Blackberry Grain Free Crumble

This crumble is perfect for sharing with friends and loved ones as the nights get colder. As it’s grain-free, gluten-free, refined-sugar free, dairy-free, paleo and vegan it works for a number of diets.

[Serves 6]

 

Ingredients

6 apples, peeled, cored and cut into 1.5cm cubes

300g blackberries, fresh or frozen

2½ tbsp. brown muscovado sugar

1 tbsp. lemon juice

100ml water

Cinnamon, sprinkle

½ vanilla pod, de-seeded

 

Crumble Topping

160g pecans

40g desiccated coconut

1 tsp. cinnamon

50g  brown muscovado sugar

1 tbsp. The Groovy Food Company organic coconut flour

1½ tbsp. The Groovy Food Company organic virgin coconut oil, melted

Sea salt

 

Garnish

Banana ice cream or coconut yoghurt.

 

Preparation time – 30 mins, cooking time – 40 mins

 

Method

 

Pre-heat the oven to 375°F, gas mark 5, 190°C (170°C fan-assisted).

In a medium sized saucepan add the apples with 2 tbsp. coconut sugar, lemon juice, water and vanilla pod. Bring to a boil then allow to simmer for 10 minutes until the apples are fork tender.

Turn off the heat and allow the apples to sit whilst you make the crumble.

To make the crumble, place the pecans and desiccated coconut in a food processor fitted with an S blade. Process until a crumbly texture is formed, then add the cinnamon, coconut sugar, coconut flour and sea salt and process again until a crumbly delicate mixture is formed then add the melted coconut oil and process until combined.

Pour the liquid from the apples into a measuring jug, place the cooked apples into a 9inch square baking dish with 100ml of the liquid from the cooking apples sprinkle with a touch of cinnamon and ½ tbsp. coconut sugar. Scatter over the blackberries, then sprinkle the crumble evenly over the top. Bake in the pre-heated oven for 25-30 minutes or until the top is lightly golden then serve warm.

Delicious served with banana ice-cream or a dollop of coconut yoghurt.

 

 

Grain Free Pecan Pie

 

[Serves 10-12}

 

 

Ingredients for the Pastry

 

70g ground almonds

 70g chestnut flour (if you can’t find chestnut flour, use ground almonds or almond flour)

 85g brown muscovado sugar  

 140g The Groovy Food Company organic virgin coconut oil

Pinch sea salt

 

 

Ingredients for the Filling

 

3 large eggs, beaten

 110g The Groovy Food Company organic virgin coconut oil

110g The Groovy Food Company organic agave nectar, light amber & mild

 200g brown muscovado sugar

 1 tsp. vanilla bean paste, or 1 vanilla pod deseeded.

 100g pecan halves

 

  

Garnish

 Dairy free cream or banana ice cream

 

 Preparation time – 30 mins, cooking time – 40 mins

 

 Method

  

Pre-heat the oven to 350°F, gas mark 4, 180°C (160°C fan-assisted). You will need a non-stick 9inch loose bottom tart tin.

 Place all the flours in a mixing bowl together with the sugar, sea salt and coconut oil using your hands form into a ball. Once the ball is formed, place into the base of your tart tin and smooth out on the base and up the sides so it’s even all around. Then refrigerate the pastry case for 30 minutes until hard.

 To roast the pecans, place in the oven for 10-12 minutes on a baking mat, stirring a few times so they don’t burn, until they are light brown and fragrant. Set aside and let them cool.

 In a medium sized saucepan melt the coconut oil, agave syrup and sugar until smooth and soft. Remove the saucepan from the heat and leave to cool for 5-10 minutes.

Then add the beaten eggs to the mixture and stir well.

Remove the pasty case from the fridge, pour in the melted mixture and decorate with the pecan halves flat side down.

 

Place into the pre-heated oven and back for 45-50 minutes. Check on the pie after 35 minutes as you may want to add a sheet of foil over the pie to prevent the crust and nuts from burning.

 

The mixture will rise in the oven, but don’t be alarmed, once out of the oven it will return to its natural shape.

 

Serve with dairy free cream or banana ice cream.