Salted Caramel Toasted Coconut Chips
(Paleo, Vegan, Gluten-Free, Dairy-Free, Refined Sugar-Free)
Author: Demeter | Beaming Baker
Mmm… now, who doesn’t want that?
You guys, it’s soooooo good. The prep work is almost non-existent. You know how we roll here: the easier, the better, right? Pop them in the oven, and in just a few minutes, your entire kitchen will become an oasis of salted caramel delight. Forget all of those highfalutin scented candles, incense stick thingies, and diffusers… nothing can come close to this scent.
Are you ready to get your homemade snack on? Grab your favorite large-flake coconut chips (seriously, does that sound sexy or what), your favorite coconut sugar, and your coolest sea salt grinder (totally a thing). Let’s get baking!
- 1 ½ tablespoons coconut sugar
- 1 tablespoon water
- ¼ teaspoon salt
1 ½ cups unsweetened coconut flakes
- Preheat the oven to 300°F. Line a large baking sheet with parchment paper or greased foil.
- In a large bowl, add coconut sugar and water. Whisk until sugar is almost completely dissolved—this will take about 1-2 minutes. Add salt, stirring until well mixed.
- Add coconut. Using a spatula or spoon, stir and fold until coconut is well-coated in sugar mixture.
- Pour this mixture onto the prepared baking sheet. Spread into an even, thin layer, creating empty pockets for air to flow through while baking.
- Bake for 10 minutes. Stir and flip the coconut chips. Bake for an additional 4-8 minutes. Mine took a total of 18 minutes. Chips are done when thoroughly toasted and mostly dried out. Be careful not to burn. Chips will crisp up during cooling.
- Place the baking sheet on a cooling rack. Allow cooling for about 30 minutes. Cool completely before storing it. Store in an airtight container.
Once they’re out of the oven, let them cool off a bit, then grab a chip. So sweet, so caramel-y, so salty YUM… so guilt-free. YEAH!!!
- Belinda van der Walt
Festive Fruit CakeThere is nothing that brings the feeling of the festive season closer to home than Fruit Cake, whether you love it or loath it, we can’t help the need to get into the festive feels!
If you have never made a fruit cake, and have lost your great grandmother’s recipe, this is an easy tasty option, with quick steps and great results. Let us know if you have tried it!
1 tsp baking soda
250 ml sour cream
1 cup chopped dates
2 cups raisins
1/2 cup chopped glazed cherries (can sub dried sweetened cranberries)
1 cup chopped walnuts
2 cups all-purpose flour (divided into 1/4 cup and 1 3/4 cups)
1/2 cup butter (1 stick)
1 cup granulated sugar
1 egg, room temperature
Grated rind of one orange
1 teaspoon salt
30ml – 60ml Brandy (optional)
1 Preheat oven, prepare loaf pan:
Preheat oven to 170°C. Line a 22x12.5-cm loaf pan with greased parchment paper or brown baking paper, cut to fit the pan.
Place one piece to run the length of the pan and stand up above the rim about 2cm.
Place the other piece or pieces to cover the other sides.
(When the cake comes out of the oven, you can easily remove it by holding the sides of the paper and lifting the cake out of the pan.)
2 Mix together sour cream and baking soda:
In a small bowl, mix together the baking soda and sour cream; set aside.
3 Toss dates, raisins, cherries with flour:
Combine the dates, raisins, cherries, and nuts with 1/4 cup of the flour and toss to coat the fruit and nuts. Set aside.
4 Beat butter and sugar, add egg, orange rind, sour cream and baking soda, add flour and salt, add fruit and nuts:
Beat together the butter and sugar until fluffy. Mix in the egg, then the orange rind, then the sour cream/baking soda mix.
Add the flour and the salt and mix together. Combine fruit/nut mixture with creamed ingredients and mix well to distribute the fruit and nuts evenly.
5 Pour batter into baking pan and bake:
Pour batter into prepared loaf pan.
Place the batter filled pan into the preheated oven. Place a separate pan of water in the oven either on a rack underneath the fruitcake or beside it. (The water will help with a more even, gentle cooking.
Bake at 170°C for one and a half to two hours or until a wooden skewer inserted into the center comes out clean.
Water may need to be replenished during baking.
6 Cool on a rack: Remove to a rack to cool for 5 minutes.
Use the edges of the parchment paper to lift the cake out of the pan. Let cool completely. Wrap tightly with plastic wrap and then aluminum to store. If you want, you can sprinkle on a few ounces of brandy or bourbon, especially if you would like to store the fruit cake for a while.
Best to slice this fruitcake with a knife with a serrated edge, such as a bread knife.
Vegan Chocolate Bark
Content created in partnership with by zannavandijk.
Looking for the perfect speedy vegan treat that you can customise to your hearts content? I’ve got you covered! I mean this hardly even counts as a recipe it’s so fricking easy!
Here’s how you make it!
Melt your favourite vegan chocolate bar over a bain-marie - I used a couple of the @eatreal.today vanilla almond bars.
Pour this melted deliciousness into a lined baking tin
Swirl in some @eatreal.today peanut butter
Add your sprinkles! I went for @eatreal.today nuts and some vegan marshmallows; but you can go wild at this point! Place the tray in the freezer to cool and set for around 20-30 mins
Cut or crack into pieces & enjoy! I store mine in the fridge but it would be fine at room temperature
#veganeats #vegantreats #veganchristmas #veganbaking #veganrecipe #chocolatebark #chocolateshard #vegantreat #christmasbake #yum #bestofvegan #letscookvegan
Peanut Butter Chickpea Curry
Content created in partnership with by zannavandijk.
Yup this right here is a peanut butter chickpea curry and it tastes BOMB
I love peanut butter in savoury recipes, peanut butter is life
I used @eatreal.today because it’s packed with flavour
Heres what to do:
Fry 2 small diced onions & two crushed cloves of garlic in oil over a low-moderate heat
Add 1 peeled, sliced small sweet apple
Add 2-3 tsp of curry powder
1 tbsp @eatreal.today peanut butter
1-2 tbsp mild curry paste & 1 tbsp plain flour
Fry gently for several minutes & keep stirring to prevent burning
Pour in ¾ pint of vegetable stock (a little at a time)
Bring to the boil, then immediately lower temperature to simmer until slightly thickened
Pour in a can of drained/ rinsed chickpeas
Add 1-2 tbsp of desiccated coconut
1-2 tbsp of @eatreal.today sultanas & stir
Add 1-2 tbsp mango chutney
Cook for another 10-15 minutes
Serve over rice and top with coconut yogurt, mango chutney, more sultanas and some torn mint. Tag us when you give it a try! @eatreal.today @zannavandijk #vegancurry #chickpeacurry #veganrecipe #vegandinner #eatrealtoday #peanutbuttercurry #plantbased #plantpowered #healthyeats #veganlondon #veganuk #veganeats #veganmealideas
Vegan Lemon Poppyseed PancakesContent created in partnership with by zannavandijk.
Doing #veganuary and fancying some Sunday morning pancakes? I’ve got you covered
I use @eatreal.today ingredients in these as they’re my favourite source of plant based kitchen essentials
1 cup soy yogurt (coconut would work, but not as well)
1 cup plant milk (I like oat)
1 cup flour (I like @eatreal.today oat)
1 tsp baking powder
Zest of one lemon
1 tbsp poppy seeds
Oil to fry
For prep, just whisk all the ingredients together in a large bowl until they are well combined.
To cook, heat a non-stick pan on a medium heat and grease with your oil of choice.
Dollop a few tablespoons of the batter into the pan and cook gently for around 3-4 minutes until the pancake starts to turn golden on the underside and set in the middle.
Flip and fry for another two minutes until just cooked through. Stack them up high and serve with fresh blueberries and maple syrup, yum!
Of course you can switch out the lemon and poppy seeds for other flavours such as cinnamon!
Tag zannavandijk & eatrealtoday when you try them! #pancakes #veganpancakes #plantbasedpancakes #plantpowered #plantbased #sundaybaking #healthyrecipe #eatrealtoday