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GLUTEN FREE RASPBERRY & WHITE CHOCOLATE CUPCAKES

Gluten Free Raspberry & White Chocolate Cupcakes

Ingredients:

175g caster sugar
1 teaspoon glycerine
150g gluten-free wheat-free self-raising flour
15g rice flour
½ teaspoon xanthan gum
1 teaspoon gluten free baking powder
20g ground almonds
35g gluten-free white chocolate drops
125ml CocoPacific Virgin Coconut Oil
50ml milk
50ml single cream
½ teaspoon vanilla extract
25-30 raspberries

 

Frosting:

225g icing sugar
60g CocoPacific Virgin Coconut Oil
70g cream cheese
1 tablespoon milk
Raspberries to decorate

 

Method:

Preheat the oven to 180C. Line a 12 hole muffin tray with paper muffin cases. Whisk the eggs, sugar and glycerine in a large bowl until thick and fluffy. Sift the flours, xanthan gum, baking powder and ground almonds into a separate bowl.

Add the dry mixture to the wet mixture and fold in the chocolate drops. Add the CocoPacific Virgin Coconut Oil, milk, cream and vanilla extract and whisk together to form a smooth batter.

Divide the mixture between the muffin cases then press 2 raspberries into the centre of each cupcake.

Bake the cupcakes in the preheated oven for 18-20 minutes until well-risen and golden. Remove from the oven and cool on a wire rack.

To make the frosting, whisk all the ingredients together in a large bowl until thick. Place in a piping bag and decorate each cupcake when completely cool.

 


 

Profiteroles

Profiteroles

Ingredients:
75g CocoPacific Virgin Coconut Oil
200ml cold water
100g TIANA FairTrade Organics All Purpose Cassava Flour (gluten free)
3 eggs, lightly beaten
300ml double cream

Sauce:
500g CocoPacific Coconut Palm Sugar
175g plain chocolate
300ml cold water
1 tsp CocoPacific Virgin Coconut Oil

Method:

Preheat oven.
Put the CocoPacific Virgin Coconut Oil in a saucepan with water and bring to boil.
Remove from heat and immediately tip in all of TIANA FairTrade Organics All Purpose Cassava Flour (gluten free). Beat thoroughly with wooden spoon until smooth.
Gradually beat in eggs. Cover 3 baking trays with baking parchment. With medium nozzle, pipe walnut sized balls on to trays.
Bake for 25-30 mins until crisp. Make slit in side of each profiterole to release steam. Leave to cool on wire rack.
To make sauce, put CocoPacific Coconut Palm Sugar, chocolate and water in a saucepan. Heat gently, stirring occasionally, until dissolved.
Bring to boil and simmer for 10-15 mins, stirring occasionally, until a thick pouring consistency.
Stir in CocoPacific Virgin Coconut Oil, remove from heat and leave to cool.
Whip cream until stiff and fill profiteroles. Arrange on serving dish, pour over a little sauce and serve remaining sauce separately.

Mushroom and fresh tarragon sauce for steaks - Cocopacific Way!

Mushroom & fresh tarragon sauce for steaks

A fantastic sauce to serve alongside steak that you can make in minutes!

 

Ingredients:
• 2 tablespoon CocoPacific Virgin Coconut Oil
• 1 onion, finely chopped
• 175g button mushrooms, sliced
• 200ml white wine
• 150ml double cream
• 2 teaspoon fresh tarragon, chopped
• 2 teaspoon French Mustard
• 1 clove garlic, crushed
• Salt and pepper to taste

Method:

In a frying pan, heat the CocoPacific Virgin Coconut Oil and sauté the onion for 3 min.
Add the mushrooms and cook for a further 2 minutes. Add wine and simmer for 5 minutes.
Stir in cream, mustard, tarragon, garlic and seasoning and heat gently to warm through.

shutterstock_221701093Pumpkin

Mini Stuffed Pumpkins with Chicken Cream

Mini Stuffed Pumpkins with Chicken Cream

 

Ingredients:

2 Mini Pumpkins
2 tablespoons of CocoPacifc Raw Virgin Coconut Oil
½ onion, finely chopped
1 clove garlic, minced
2 tablespoon tomato sauce
150g Chicken Breast, shredded
30g Cottage cheese
15g Parmesan cheese, grated
Salt & Pepper, to taste

Method:

Pre-heat the oven to 180 °C.
Place the pumpkins in a small roasting tray, add half a cup of water and cover with foil. Bake for 30 minutes.
Cut the top of the pumpkins, remove the seeds and pulp carefully and set aside.
Heat CocoPacifc Raw Virgin Coconut Oil in a medium saucepan over medium heat. Sweat the onion and garlic. Add the tomato sauce, chicken and salt. Add the pumpkin pulp, cottage cheese and mix well.
Fill the mini pumpkin with the mixture and sprinkle with grated cheese.
Bake for 5 minutes, in pre-heated oven at 180 °C. Place the lids and serve immediately.

Don’t waste the pumpkin seeds! Here are a few ideas for what to do with them:

Remove the pumpkin seeds and wash. Leave to soak for at least one hour and pre-cook for 10 minutes in boiling water. Dry them with a paper towel and season to taste (sea salt, Worcestershire sauce, olive oil, margarine, herbs, curry powder and peppers). Take them to the oven until golden and crispy.

Once you have the Pumpkin seeds ready,  here are a few quick serving ideas

  • Add pumpkin seeds to healthy sauteed vegetables.
  • Sprinkle on top of mixed green salads.
  • Grind pumpkin seeds with fresh garlic, parsley and cilantro leaves. Mix with olive oil and lemon juice for a tasty salad dressing.
  • Add chopped pumpkin seeds to your favourite hot or cold cereal.
  • Add pumpkin seeds to your oatmeal raisin cookie or granola recipe.
  • Next time you make burgers, whether it be from vegetables, turkey or beef, you can also add some ground pumpkin seeds.

 

dark chocolate apricot cake

Dark Chocolate & Apricot Cake

This luscious gluten free Dark Chocolate and Apricot Cake will be very hard to beat.

 

For this Dark Chocolate and Apricot Cake we will use ground almond which offers moist and a nutty flavour to our cake. When cooling, the cake might sink and create cracks on the surface. Worry not! This will be covered by the apricot jam and chocolate topping.

Dark chocolate and apricot are a simply divine combination which offers an incredible, sweet and tangy flavour.  Combined with the nutty almond flavour this cake might become your favourite treat.

 

Ingredients:
• 250g Dark Chocolate
• 175g CocoPacific Virgin Coconut Oil
• 125g CocoPacific Coconut Palm Sugar
• 200g Ground Almonds
• 4 eggs, separated
• 5 tablespoons of apricot compote
• Raspberries to decorate (optional)

 

Method:

Preheat the oven to 180C and grease 22cm spring-form cake tin.

Melt 175g dark chocolate in a bowl, over pan of simmering water. Remove from heat.

In a pan, heat 125g of CocoPacific Virgin Coconut Oil with CocoPacific Coconut Palm Sugar. Stir in ground almonds, eggs yolks and dark chocolate. Beat together.

Whisk eggs whites until stiff and fold in to dark chocolate mixture. Pour into tin and bake for 50 min until firm to touch.

Leave for a few minutes then turn on to wire rack and leave to cool. Coat top cake with apricot compote.

Melt remaining CocoPacific Virgin Coconut Oil with 75g dark chocolate. Stir and spread over top of cake, allowing mixture to run down the sides. Add the raspberries on top.