An Angel in the Kitchen is a real food and family recipe blog.
A place to be able to find our recipes again & remember how we made stuff!

Wednesday, March 13, 2013

Passionfruit Coconut Tart

So easy & so delicious..this gorgeous tart is also very clever.
All you have to do is mix all the ingredients together in one bowl, as it cooks it will separate itself into three layers.
Makes a lovely dessert or tea party treat.
Combine in a large bowl:
 1 cup of desiccated coconut
3/4 cup raw sugar
1/2 cup flour

In another bowl mix:
125g butter...melt
4 free range eggs
1 1/3 cups of milk (could be coconut milk)
1/2 cup passionfruit pulp..6 or 7
juice of a lemon
Pour one into the other & mix thoroughly, then pour into a greased 24cm pie dish.
Bake in a moderate oven for about 45 mins or until golden brown & set.
Serve warm if for a dessert or chill if to be cut for a tea party.
Dust with icing sugar if you like.

For this recipe you can use whatever flour, sugar or milk that you prefer.


Monday, March 4, 2013

Raw Cashew Nut "Cheesecake"

This "cheesecake" is so delicious & a real food not just a treat!
Some of the ingredients may seem a little odd to you & perhaps a bit expensive, but so are the ingredients that make up so many desserts; besides good health is worth every penny.

First thing to do is to soak 2 cups of raw cashew nuts in clean cold water.
In another bowl put 3/4 cup of washed dates & squeeze over them the juice of a large lemon.. (Check each date as you go, giving it a little squeeze or tearing it open to make sure that there are no stones in any of them).
Leave both the cashews & dates to sit overnight or a good 3 hours.
So you could say, soak the dates & cashews in the morning & put it all together in the afternoon.

The base is very simple & adaptable & so much better than the standard biscuit base.
Into the food processor place:
3/4 cup of softened dates as above,
1 cup of coconut,
1/2 cup of sunflower seeds
 (I used Wright Sprouts dried sunflower sprouts but plain are fine)
1/2 cup of walnuts or almonds or macadamias etc
1/4 cup of ground linseed
Pulse all the ingredients together..
 until they come together in to a ball like this.
 Feel free to adjust the mix to suit your taste, allergy situation or store cupboard.
 This amount goes a long way & makes lovely little balls too, great for lunch boxes & snacks.
 They can be rolled in coconut if you like.
I was a little heavy handed with the date measurements with this version..I think I added a cup but a bit less would have been fine.
Press the mix into one large dish or lots of small ones as pictured.
Now the topping:
Strain the cashews & give them a rinse with cold water.
To the cashews add
 1 cup of organic coconut oil
1/4 cup lemon or lime juice
1/2 cup of honey (runny is best)
1 good dsp of natural vanilla essence
a pinch of good salt
Now add 1/4 to 1/2 cup of hot water
Pulse altogether, then process for about 2 minutes until it all looks pretty smooth.
 Taste to check the flavourings..they will develop a little more over time.
Pour over the waiting bases & freeze for 1-2 hours until firm. They will also set in the fridge given a bit more time.
These will freeze really well for a month or so.
 The above mix makes a really good amount. That's handy 'cos you're bound to need it all.
Once you've tasted it you'll soon know why!
I buy my organic coconut oil in large 4 litre tubs ( from Chantal in Napier) which makes a big difference to the overall price & they last us for ages.  
I found the basis for this recipe here & another version here.

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