Attention coconut lovers! Today I am sharing a quick and easy recipe I developed using only 4 ingredients. It’s so easy even a monkey can do it, which is good because some days I feel like I live with a bunch. Finding recipes that are nutritious AND delicious for kids can be enough to drive you bananas, but this one has been a real crowd-pleaser with my gang, so it gets a double “opposable thumbs up” in my book!
I love coconut. I use it every single day in some form or another. I even use coconut oil instead of butter in most of my recipes, as it can be substituted perfectly with no measurement adjustments to the actual recipe. Another fave fact about coconut oil: it works perfectly to remove waterproof eye makeup! (More on that in another post.)
Anyhoo, the dullness of winter has me craving fresh and light flavours at present, so I bought a bag of Meyer lemons with the intention of working on some new recipes this past week. I love that this is a “no bake” recipe too. It only takes about 15 minutes to make from start to finish which means you can feel accomplished and still have time to catch up on Netflix. Keep them in the fridge for an easy snack – I’d say they should keep for a few weeks there, but I doubt they will last that long if you have coconut lovers around! Anyway, I hope you will enjoy this recipe as much as my family has – it was hard not to eat a few extra squares as I was taking the pictures!
Lemon and coconut – such a bright and lively flavour combo!
Easy Meyer Lemon Coconut Squares
1 Meyer Lemon (juice of and zest)
1/4 tsp fine groundHimalayan sea salt
1 cup coconut oil
2-3 cups shredded, sweetened coconut
Grease small pan or dish (no bigger than 9×9) with a small amount of coconut oil.
Melt coconut oil in medium saucepan over low heat. Add salt and stir until dissolved. Remove from heat.
Add lemon juice and give a quick stir. Slowly add 2 cups shredded coconut until blended and liquid is mostly absorbed. Set aside to cool 5 mins.
Check consistency of mixture. If it appears to be too runny, add more coconut and allow it to absorb oil for another minute or so. If a spoonful of liquid appears to be floating around the edges still it will be ok.
Transfer mix to greased pan, and pat down gently but firmly. Cover pan with plastic wrap and put in the fridge to cool for 30 mins.
Cut into small squares and keep in the fridge for up to 2 weeks.
Keep in mind, that if lemon is not your thing, you could easily substitute lime, or perhaps a teaspoon of either vanilla or almond extract. I think these would also be great with a scoop of vanilla protein powder. If you want to cut out most of the sugar, substitute unsweetened coconut and add a few tablespoons of honey, maple or agave syrup instead. Just check for sweetness as you go. Stevia would also work, but check your brand for recommended equivalence as many have varied concentrations.
Love coconut as much as I do? Got an idea for a recipe? Comment below and share away! Don’t forget to sign up for my blog newsletter as well. I share lifestyle tips, recipes and stories all wrapped up in a workaholic’s sense of humour.
Sunday mornings are usually my time to relax around here. I get to move a little slower, savour my morning coffee and spend some time puttering around the house. I also try to spend some quality time with my daughter as my husband works weekends. One of our favourite things to do is to look up and test new recipes.
I like to take recipes and find ways to clean them up without sacrificing flavour. This morning as I scrolled through Facebook I came across one that was perfect for us. I showed it to my daughter and she agreed. As luck would have it, we had all the ingredients too! We got started right away.
I had a small amount of pancake mix left on hand and it was perfect for 3 apples. Aim for about 2/3 cup dry pancake mix and follow the instructions on your package. I have included mine below as a guideline. We also used ambrosia apples but royal gala or any apple that works for making pie will work here. Try not to cut the apples slices too thick or they won’t cook through before the batter burns.
The original recipe called for dredging the finished pancakes in a mixture of cinnamon and sugar before serving, but I felt this was overkill. We chose to omit this step and our pancakes had a lovely apple pie characteristic instead. We used a drizzle of maple syrup and a dollop of Nordica’s salted caramel cottage cheese for toppings, but the options are endless.
I’m looking forward to making this again and trying some hemp hearts and nut butter or lemon curd as well. Be sure to let me know if you try this out and what toppings you try – don’t be afraid to get creative!
3 medium sized apples, cored (peeling is optional)
2/3 cup dry pancake mix
1 tsp cinnamon
2/3 cup milk
1 tblspn agave nectar (or maple syrup)
1/4 tsp vanilla extract
Slice apples into rings approximately 1/4inch thick or less.
Mix dry pancake mix and cinnamon and keep in reserve.
In a medium bowl, add vanilla extract to remaining ingredients as outlined on pancake mix package (or as shown above)
Add dry mix to bowl. Stir until combined (OK if lumpy)
Heat skillet on medium-high heat. Coat with tablespoon of butter or coconut oil.
Dip apple slices in batter, coating both sides well. Place in skillet
Cook on first side until batter begins to bubble and crisp at edges; then flip. Continue to cook until both sides are done.
Remove from heat and allow to cool slightly before serving. Top with maple syrup or your favourite toppings.
The weekend is here again, and I woke up today with a desire to do something in my kitchen besides cleaning it. Looking around, I saw the pumpkin seeds I had been drying on the counter but hadn’t had time to finish. Perfect.
I wasn’t sure how I wanted to season them at first, and was leaning toward a slightly sweet pumpkin spice mix (I know, obvious) until I remembered my darling husband’s preference for savoury or spicy flavours. I felt lieke surprising him with one of his favourite snacks so back in the cupboard went the cinnamon and nutmeg and out came the jerk seasoning and barbecue salts.
If you haven’t yet toasted pumpkin seeds…well what are you waiting for? Their super easy to do, hard to ruin, and healthy. Toasting pumpkin seeds with the kids can be a great way to spend some time together in the kitchen and make use of all those pumpkins sitting around. I usually pick up a few more after Halloween on sale just for the seeds. There are so many flavour combos that you can literally just pull out your favourite spices and herbs from the cupboard and have fun experimenting, but for those of you seeking some guidance here are a few of my faves.
Pumpkin Spice: cinnamon, nutmeg, a dash of ginger and clove. sprinkle some brown sugar as well and you have the perfect fall flavours.
Garlic & Herb: garlic salt, rosemary, oregano and thyme. Add a little parmesan cheese for fun.
Caribbean Jerk: garlic salt or seasoning salt mix and your favourite jerk seasoning. Add some brown sugar for a sweet and spicy mix.
Once you have your mix, toss the cleaned and dried pumpkin seeds in a bowl with a little oil (I prefer to use coconut) and then toss in your seasonings to coat. Mix well. Preheat your oven to 250 degrees.
Spread the seeds on a parchment paper lined cookie sheet and bake in oven for 45 minutes, tossing seeds occasionally.
When done, seeds should be slightly crunchy but not burnt. Allow to cool then store in a container. No need to refrigerate.
Do you have another flavour combo you would like to recommend? Drop me a line – I love experimenting!