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Quick, before rhubarb season is over, get some and try this recipe.

Rhubarb Tart with Coconut Pastry

Rhubarb Tart with Coconut Pastry

It’s not so much that the tart is different…. it is, in fact, the pastry. I’ve been experimenting. Got this idea into my head and folks it works. You will all know my regular pastry made with butter and lard. This time though I thought I’d try it with coconut oil.

We’ve discovered Cocowel Organic Extra Virgin Coconut Oil in our SuperValu in Portumna…. and boy, is it delicious. We are using it in lots of different ways.

coconut oil

coconut oil

Now here’s the thing with this pastry…. you know the way they always say that you need ‘cold’ hands to make good pastry, with this mix it is quite the opposite. Your hands need to be warm as you need to be able to break the coconut oil down.

Ingredients:

8 oz. Plain white flour or spelt flour
2 oz. Butter
2 oz. Coconut Oil
Cold water
5 to 6 stalks of Rhubarb – washed and chopped
Sugar to taste.

Method:

Add the butter and coconut oil to your measured flour. Rub the butter and oil into the flour until all lumps are gone. Mix in the water a dash at a time, until the mixture comes together.

Wrap your pastry in cling film and leave in fridge for a couple of hours. (I find pastry is much easier to work with if you do this.)

Grease a dinner plate (this amount of pastry – makes enough for a tart made on any dinner plate) Divid your pastry in two and roll out, thinly, in two pieces. Add the chopped rhubarb and sugar to taste. Brush rim of pastry with water. Top with remaining pastry.

Bake in oven heated to 180 deg for approx. 30 – 35 minutes. Allow to cool a bit.

Sprinkle with caster sugar and serve.

Enjoy ūüôā

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Yesterday….. Monday morning¬† (I¬†had been away from the house all day Sunday)¬†and there was no bread for breakfast! ¬†Doesn’t bother me so much but drives Alfie mad! ¬†He is very very partial to his toast and honey in the morning!

This was not a good start to the week.

A bit of quick thinking was required.

Last week Alfie was given a gift of some over-ripe bananas…. and immediately said, oh yum, banana bread…. but Renee in the shop said no, you’ve got to make banana pancakes.

Right we have bananas…. and we have eggs. ¬†Quick thinking on a Monday morning?? ¬†Here goes!!!!

Banana Pancake

Ingredients:

  • 2 bananas
  • 4 eggs
  • A little coconut oil for cooking.

Method:

Mash the bananas really really well.  Whisk your eggs separately.

Add the eggs to the banana.

Melt a little coconut oil in a pan.  Ladle about 2 tablespoons of the mixture into the pan and cook for 2 or 3 minutes each side.

This amount made about 6 pancakes…. probably enough for 3 people, or 2 very hungry people.

The wonderful part of this breakfast is it is healthy, gluten and dairy free!

We had them with a drizzle of honey.

Next time want to have them with some maple syrup.  Or can you imagine them with some fresh berries from the garden and a dash of natural yoghurt.

And the day (possibly the week) was saved. ūüôā

 

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