Mango Burfi

These Indian sweets are just delicious- flavour filled, a tad exotic & wholesomely satisfying too.

Made with oats, cashews, coconut flour & mango pulp they are quick & easy to make & will happily accommodate some tweaking.

1/2 c rolled oats

1/2 c cashew pieces

2/3 c coconut flour

a pinch of salt

1 tbsp coconut oil

1 tbsp honey

 Ground cardamom to taste (crush whole seeds in a mortar & pestle or use ground powder)

1 c ripe mango puree- canned

Grind oats in to a fine flour in a food processor & then dry roast in a skillet for 3 or 4 minutes

(stir often so that it doesn't catch)

Process cashews to a fine crumb, add coconut flour & continue mixing until they too have become a fine flour.

Add to the pan- stir to mix.

Add salt, cardamom, oil & honey & mango puree- comes in lovely large can available from Indian shops.

Continue stirring over a low heat until it all starts to come together & thicken.

There'll come a point where it all seems very thick & smooth & shiny.

You're done.

Pour on to parchment paper & make a nice thick square with a spatula.

Chill for an hour or so, or overnight.

Cut in to small squares when firm.

Keep in the fridge.

I am going to experiment with other nuts such as macadamias & ground almonds next time round. I made the addition of the coconut oil & am glad I did as it made it all lovely & smooth & helps digest the grain.

Catherine

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.

Catherine