Coconut Choc Chip Cookies

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Food Alchemist Ibiza, Abi Fox, Retreat Chef, Plant-Based Chef

Coconut wasn’t the in thing when I was young. It’s only since becoming far more health conscious and have a greater nutrition knowledge that it’s become a staple food in my diet. As a little girl, I used to love baking. I remember standing on the kitchen chair so I was tall enough to reach the work surface with the flour, sugar, butter & eggs as my staples.

Scones & pancakes were my favourite things to make. Now a huge part of food is the joy of sharing it with others. But my inner child didn’t quite share the same values haha. I would make a big batch of scones, but I never wanted to share it with anyone, I was such a grinch! I’d give my godmother half of a scone with a stingy amount of jam on it, I think my family found it amusing, but as I look back I am a little embarrassed. I’m glad I’ve moved past that greediness with food, as baking is meant to be shared!

Coconut flavoured treats are so delicious, nutritious and really versatile. I’ve made these cookies so often now because everyone always loves them.

These cookies include only dessicated coconut, but future recipes I will include the use of its milk, cream and flour.

 

Meatless Meaty Burgers

Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Main Course
Cuisine: Gluten Free, Vegan
Keyword: Burgers, Gluten Free, Kale, Lentils, MEatless, Vegan
Servings: 8 burgers

Ingredients

  • 1 cup brown lentils cooked.
  • 2 cups carrot pulp made from orange carrot & ginger juice pulp
  • 1 cup kale
  • Large handful fresh green herbs Coriander works well here, finely chopped
  • 4 cloves
  • 1 cinnamon stick
  • 1 tsp cumin seeds
  • 1/2 tsp cayenne pepper
  • 1 tsp coriander
  • 1 Flax Egg Ground flaxseed & water
  • Salt Pepper
  • Chickpea Flour as needed
  • Olive oil as needed

Instructions

Method:

  • Cook lentils in 2 cups of water until soft, usually about 20 minutes. Let them cool.
  • Meanwhile, Make your flax egg using 1 tbsp of ground flaxseed with 2 tbsp of water, mix well and set aside.
  • Then we start with dry cooking the spices. (Dry cooking them really brings out their flavour) Heat up a non-stick frying pan on a medium heat. Add the cloves, cinnamon stick and cumin seeds letting them cook until you smell their beautiful aroma. Be careful they don't burn, this won't be a nice flavour to these meatiest meatless burgers!
  • Remove from heat and blitz in a spice / coffee grinder. If you don't have a grinder, you can grind them by hand using a pestle & mortar.
  • Using the same frying pan, add olive oil. Add the kale and some salt until nicely wilted, then set aside.
  • Add carrot pulp to a large mixing bowl. Add cayenne, coriander, flax egg, salt & pepper until well combined. Then add in the dried, cooled lentils along with the kale & fresh herbs.
  • Bring it together with as much chickpea flour as needed so the patties aren't too sticky and hold together well.
  • Leave to set in fridge for 30 minutes so they hold together during cooking & heat oven to 180'C.
  • To Cook Your Burgers you can either cook them just in the frying pan, or you can sear them in the pan and then finish off in the oven which I did.
  • Heat a little oil in the pan, make sure it is hot enough before you add your burger(s). Sear on one side for a couple of minutes, then turn it over to sear the other side. They should be nicely golden brown. If you're not vegan, you can add grass-fed organic butter into the pan to baste the burgers, add some fresh herbs and garlic cloves to the pan and then pop it into the oven to finish cooking.

Notes

Serve with grilled asapargus, rocket & avocado salad & toasted pumpkin seeds. Yum!

with love & magic

Abi x

 

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