Tag Archives: coconut

Recipe: Date Caramel Pecan Pie

Date Caramel Pecan Pie | Tiffany Lane Handmade

With the holidays fast approaching, you might already be on the lookout for the best recipes to round out your feast. From experience, the dessert table is definitely something to look forward to, but it can also be daunting if you’re working hard to eat healthy.

Good news! Not all desserts have to bust your healthy eating streak, as long as you enjoy them in moderation, of course. This pecan pie is full of heart healthy nuts from the crust to the topping and sweetened only with dates and a touch of maple syrup.

DATE CARAMEL PECAN PIE

Filling adapted from This Rawsome Vegan Life

Prep time: 20-30 minutes

Bake time: 25 total minutes (crust 10 minutes + pie 15 minutes)

Ingredients

Crust
1 1/4 cup raw pecans
1 1/4 cup coconut, unsweetened, flaked or shredded
2 tbsp maple syrup
1 tbsp coconut oil, melted

1/8 tsp salt

Filling
2 cups Medjool dates, pitted
1/2 cup water, room temperature
3 tbsp coconut oil, melted
1 tsp vanilla extract
1/4 tsp salt
2 cups raw pecans, whole

1/2 cup pecans, chopped for topping

Preparation

Preheat oven to 375 degrees Fahrenheit.

Crust: in a food processor, process all ingredients until they just start sticking, about 30 seconds. Press crust into a pie pan greased with coconut oil and bake for 10 minutes.

Filling: in the same food processor (no need to clean in between making the crust and filling), process dates, water, coconut oil, vanilla extract and salt until smooth and creamy, about 1-2 minutes. Fold in whole pecans, pour over crust, then top with chopped pecans, pressing them into the filling just slightly.  Cover with foil to prevent topping from burning and bake for 15 minutes. Allow to cool at room temperature for at least 10 minutes so the filling can set.

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Date Nut Granola Bars & Crumble (Raw/Grain Free)

Date Nut Granola | Tiffany Lane Handmade

Everytime I make a batch of granola I feel at home.

Date Nut Granola | Tiffany Lane Handmade

There’s something about the homemade version you can’t find in a package.

Love? Maybe.

Soul? Maybe.

Blood, sweat and tears? Hopefully not.

Whatever it is, it’s just so darn good.

Date Nut Granola | Tiffany Lane Handmade

This particular batch of granola isn’t my normal approach, either. No, this one’s a bit different. Sticky. Soft and crumbly. Sweetened only with dates. Oh, it’s raw and grain free, too.

Date Nut Granola | Tiffany Lane Handmade

Normally, I make a crunchy, dry roasted granola with chopped nuts, whole seeds, oats and honey (like this one and this one). Closer to the standard granola we’re all used to.

Obviously, there are pros and cons to each. The dry roasted version will store at room temperature in an airtight container for quite some time, while this one’s best stored in the fridge or freezer. The crunchy version is, well, crunchy, and this one’s got more of a crumbly, soft texture.  The roasted version also requires some baking and stirring time, while this version only needs to rest in the fridge or freezer for a little bit to set.

Now I know I said this recipe makes bars and a crumble type version of granola, but I must warn you, the bars are best stored in the freezer and eaten promptly after you take them out of the freezer. That’s because as they warm, they’ll crumble pretty easily. That being said, these might not be your best bet as a granola bar on the go, but you could most definitely crumble it up into a to-go container and pack a spoon.

It really doesn’t matter how you eat it, it’s delicious, so just eat it however you want to. Deal?

Date Nut Granola | Tiffany Lane Handmade

DATE NUT GRANOLA BARS & CRUMBLE

Ingredients
3 cups nuts (I used 1 cup each of pecans, almonds, walnuts)
1 cup unsweetened, flaked coconut
1 cup pitted medjool dates
1 1/2 cups seeds (I used 1/2 cup each sesame, ground flax, chia) 

1 tbsp vanilla extract

Preparation

Pulse nuts and coconut in a food processor (fits nicely in my 11-cup food processor) just until mixed a bit, then add the dates and let it run until the mixture is crumbly and just starts to come together, about 30 seconds. Next, add the seeds and vanilla extract, and pulse until combined, about 15-30 seconds.

If you want the whole batch more of a crumble, you’re pretty much done at this point. Simply transfer into an airtight container and store in the fridge. For bars, firmly press into a lined baking sheet or dish and freeze until ready to serve. Serve the bars promptly after taking them out of the freezer.

I’d love to know what you think! Leave a comment below letting me you how you like to eat granola.

Date Nut Granola | Tiffany Lane Handmade

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Recipe: Nut & Seed Granola

Nut and Seed Granola | Tiffany Lane

I love me some granola.

Nut and Seed Granola | Tiffany Lane

This batch is a powerhouse of flavor and nutrition with lots of nuts and seeds, coconut and coconut butter, tahini and sweetened only with honey. On top of that, it’s very easy to make, so you have no excuses not to be in the kitchen, right now, baking up a batch of pure delight. Except that you’re reading this right now.

Nut and Seed Granola | Tiffany Lane

So I’m not gonna hold you captive here any more with lots of fluff. Let’s get to it.

Nut and Seed Granola | Tiffany Lane

NUT & SEED GRANOLA

Makes approx. 7 cups (fits nicely on one standard size rimmed baking sheet)

Ingredients
2 cups rolled oats
2 cups flaked coconut, raw and unsweetened
2 cups mixed nuts (pecans, cashews, almonds, etc.)
1/4 cup sunflower seeds
1/4 cup flaxseed, ground
1/4 cup chia seeds
1/4 cup sesame seeds
1 1/2 tsp salt
3/4 cup honey
1/2 cup coconut butter
1/4 cup tahini
1/3 cup coconut oil, melted

3 tbsp vanilla, almond or coconut extract

Preparation

Preheat oven to 300F. Mix dry ingredients in a large bowl. In a small bowl, whisk wet ingredients until combined well.  Pour wet ingredients over dry and stir until all dry ingredients are coated evenly.

Spread granola mixture onto a lined baking sheet (parchment or Silpat mat) into an even layer, avoiding direct contact with the sides of the pan.  Bake for 20 minutes, remove from oven and toss, then return to oven to bake for another 20 minutes. Remove, toss and repeat process twice more, for a total baking time of 80 minutes, or until granola turns golden and toasted. Remove granola from oven and allow to cool completely as granola will harden as it cools. Store in an airtight container at room temperature for up to one month.

Nut and Seed Granola | Tiffany Lane

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Recipe: Coconut Flour Muffins (Gluten/Grain Free)

Coconut Flour Muffins | Tiffany Lane

Back to the kitchen I go. Always crafting up (sometimes weird) creations and every once in a while coming out with something good enough to share!

As you know, I’ve been eating grain and dairy free for a little while now so I stocked up on coconut flour. Over the weekend I had a craving for something muffin-like, found a few recipes and in true Tiffany fashion, I crafted my own recipe.

These muffins are awesome! Seriously.  And hubby approved. They give a slight ode in texture to cornmeal, but are a bit fluffier and more moist.  The recipe below is for basic, vanilla muffins. Please get creative and create your own yummy combinations. I’m thinking banana peanut butter, strawberry, lemon poppyseed. The sky’s the limit!

Coconut Flour Muffins | Tiffany Lane

COCONUT FLOUR MUFFINS

Makes 12 muffins or 44 mini muffins

Ingredients
3/4 cup coconut flour*
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
6 eggs
1 cup coconut milk (full fat, not light)*
1/2 cup  coconut oil,  melted (plus more for greasing the pan)*
1/2 cup raw honey
1 tbsp lemon juice

1 tbsp vanilla extract

Preparation

Preheat oven to 350F and bring all ingredients as close to room temperature as possible.

In a small bowl, combine coconut flour, baking soda, baking powder and sea salt, set aside. In a medium bowl, beat eggs with coconut milk, coconut oil, honey, lemon juice and vanilla extract. Add dry ingredients to wet and mix until well combined.

Spoon batter into greased muffin or mini muffin pans until full. Bake muffins for 25-30 minutes or 15-18 for mini muffins.  Allow to cool before stuffing your face.

Store in an airtight container in the fridge.

Coconut Flour Muffins | Tiffany Lane

*Tiffany Lane Handmade is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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Recipe: Coconut Caramel Bars (Grain Free/Vegan)

Coconut Caramel Bars | Tiffany Lane

Coconut Caramel Bars | Tiffany Lane

Coconut Caramel Bars | Tiffany Lane

So if you haven’t noticed, it’s that Girl Scout cookie time of year. Since my husband insists on “supporting his co-workers’ kids”, (um, yeah babe, I’m sure that’s the reason) we have a few boxes in the freezer (yes, they’re better frozen). And as much as I enjoy them, since they’re delicious, I can’t get past all those pesky, unnecessary ingredients. The only way to resist my urge to eat an entire tray of Caramel Delites (they used to be called Samoas back when I was a GS), after of course eating an entire sleeve of Thin Mints, is to make my own, healthier version.

Let me stop you there. I know what you’re thinking, “But Tiffany, these aren’t even cookies, they’re bars.” Trust me, you won’t miss the cookies. These bars are so rich and delectable, those cookies will get freezer burn and you won’t even care. Nope, nada, no caring here.

To make these bars so rich and delectable, they’ve got to be filled with some pretty awesome things. Dates are one of my favorite treats and make the caramel perfectly sweet. But they really needed a punch of something else too. What better way to deck out my homemade caramel coconut bars than to fill them to the brim with coconut? Don’t you agree? Good, I’m glad we’re on the same page. And no, I’m not joking about the coconut. It’s everywhere in these babies!  My only warning is this: they’re addicting and if you’re not careful, you’ll find yourself on the couch, watching a chick flick, fork in hand with an empty 8×8 dish. And for those of you watching your calories (which I don’t encourage), while they’re made with wholesome ingredients, these bars are most definitely not low calorie. Everything in moderation, right?

Coconut Caramel Bars | Tiffany Lane

Without further ado, I present:

COCONUT CARAMEL BARS (GRAIN FREE/VEGAN) 

Inspired by Girl Scout’s Caramel Delites

Slightly adapted from Detoxinista’s No-Bake Twix Bars

Makes an 8×8 Dish

Cookie Crust
1 cup raw coconut butter (make a extra to save some for later!)*
4 tbsp raw honey
2 tbsp coconut oil, melted
2 tbsp coconut flour
1 tsp vanilla extract

1/4 tsp salt

Caramel Filling
2 cup Medjool dates (about 25-30 dates)
1/2 cup water or coconut water
4 tbsp raw coconut butter
1 tsp vanilla extract

1/4 tsp salt

Topping

1 cup toasted coconut, flaked or shredded (I use Bob’s Red Mill Flaked Coconut Unsweetened)*

Chocolate Drizzle
1/3 cup cocoa powder
1/4 cup coconut oil, melted

2 tbsp raw honey

Preparation

Preheat oven to 325F and toast your coconut (in the same glass baking dish you’re going to make the bars in) by baking for 3-5 minutes, stirring once halfway through. Remove from oven, pour into a small bowl and set aside.

Make the cookie crust by mixing the wet ingredients in a medium bowl, then adding in the coconut flour and salt until a crumbly dough forms. Press dough into an 8×8 glass baking dish greased with a little melted coconut oil then you’re going to pre-bake the crust (like you might for a pie) by baking for 8-10 minutes, until the top and edges just begin to brown. You don’t want to over bake here because it will go back in the oven with the filling (again, like a pie). After you take out the crust, turn the oven up to 375F to preheat while you make the filling.

For the caramel filling, blend all ingredients in a food processor or high speed blender (I used my food processor since I made the filling in it after making coconut butter – no cleaning necessary!), until smooth, scraping down the sides once or twice. This should only take a minute or two. Pour filling over the cookie crust and bake at 375F for 15-18 minutes, until the filling firms up, then remove from oven and top with toasted coconut.

While the bars are baking, make the chocolate drizzle by whisking together the melted coconut oil and honey, then adding in the cocoa powder until well combined.  Drizzle chocolate sauce over coconut topping and resist the urge to stuff your face until they’ve cooled.

Coconut Caramel Bars | Tiffany Lane

*Tiffany Lane Handmade is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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Recipe: Wheat Free Fig Bars

Wheat Free Fig Bars | Tiffany Lane Handmade

You’ve been waiting and now they’re here. Wheat Free Fig Bars!

Remember when I made these? And remember how awesome they were? Well I recently started reducing my wheat intake (as well as my dairy and corn intake) per my naturpathic doctor’s advice and decided to recreate my favorite fig bars, but wheat free.

Like most of my baked goods, these have just a touch of sweetness from the honey, so they’re wholesome enough for breakfast, yet decadent enough for dessert.

Wheat Free Fig Bars | Tiffany Lane Handmade

WHEAT FREE FIG BARS

Makes 1 8×8 Dish

Filling Ingredients

1 recipe fig jam (or about 1 1/2 cups thick fruit jam of choice)

Dough Ingredients
1 cup gluten free flour (coconut or brown rice work well)
1 cup coconut, finely shredded for baking
1/2 cup rolled oats (gluten free if necessary)
1/2 cup ground flaxseed
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut oil, melted
1/2 cup honey
1/4 cup coconut milk (full fat) or other non-dairy substitute

1 1/2 teaspoons vanilla extract

Preparation
Grease an 8×8 glass baking dish with a tablespoon of coconut oil. Preheat oven to 350°F.

In a large mixing bowl combine the dry ingredients, then add the wet ingredients until well combined and it forms a slightly sticky dough.  Divide dough in half and spread one half evenly into your greased baking dish, reserving the other half for the crust.  Spread filling on top into an even layer.  Take the remaining dough and gently spread on top of the filing towards the edges of the dish until it forms an even layer as the crust.

Bake for 20 to 25 minutes, until crust is golden and puffed, then remove from the oven to cool on a wire rack. Once completely cool, cut bars as desired and store in a tightly covered container at room temperature for 3-5 days or freeze for up to one month.  Storage tip: storing bars like these in the refrigerator may make the dough wet from condensation, which is why I prefer to store mine at room temperature.

Wheat Free Fig Bars | Tiffany Lane Handmade

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Recipe: Maple Nut Granola

I love granola.

maple nut granola 1 - tiffany lane

That may actually be an understatement, but we’ll go with it.

For the past year or so, I’ve committed to making my own granola, and boy is it even tastier than the boxed stuff! But the one thing I’d really been meaning to do is create my own recipe. Something I could call my own.

maple nut granola 2 - tiffany lane

Of course I’ve gathered bits and pieces from recipes all over the web, specifically some of my favorites: Naturally Ella, 100 Days of Real FoodHow Sweet It Is, Eat Life Whole, Fox in the Pine. This, you could say, is a compilation of all my favorite recipes, with my most loved ingredients, in the proportions my taste buds go crazy about!

Something else I love about this recipe? It makes a lot of granola, which is great for me since I’m basically an addict and it leaves enough left over to give as heart felt, homemade gifts, without putting too much of a dent in my own stash.  Yes, I’m selfish when it comes to granola.  But it’s just that good.  Get ready to indulge.

maple nut granola 3 - tiffany lane

And in case you’re worried about getting bored with this granola (not quite sure how that could happen in the first place), here are some ideas for enjoying it: as breakfast (or a snack, or dessert) with whole milk and bananas; over plain whole milk yogurt (sweetened yourself with honey, maple syrup or homemade jam) and topped with fresh fruit; over ice cream or frozen yogurt; by itself right out of the jar; crunchy topping for chocolate covered bananas (or other fruit); a topping for mashed banana mixed with nut butter (great fresh or frozen).  Gosh, the list could just go on.  How are you planning on enjoying it?

MAPLE NUT GRANOLA

Makes Approx. 6 Cups (fits nicely on a standard size rimmed baking sheet)

Ingredients
2 cups rolled oats
1 cup almond meal
1 cup flaked coconut, raw and unsweetened
1/2 cup quinoa, uncooked
1/2 cup cashews, chopped (raw or roasted)
1/2 cup pecans, chopped (raw or roasted)
1/3 cup flaxseed, ground
1 tsp salt
1/2 cup maple syrup
1/3 cup coconut oil, melted
2 tsp vanilla

Preparation
Preheat oven to 275F.

Mix dry ingredients in a large bowl. In a small bowl, whisk maple syrup, melted coconut oil and vanilla until combined well. Pour wet ingredients over dry and stir until all dry ingredients are coated evenly.

Spread onto a lined baking sheet (parchment or Silpat mat) and bake for 20 minutes. Remove from oven and toss, then return to oven to bake for another 20 minutes. Remove, toss and repeat process twice more, for a total baking time of 80 minutes, or until granola turns golden and toasted.

Remove granola from oven, toss and allow to cool. Granola will harden as it cools. Store in an airtight container at room temperature for up to one month.

Doesn’t it make a lovely gift?

maple nut granola gift - tiffany lane

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