Spring is slowly waking up.

We’ve been living in the house for three weeks now and slowly adjusting to the new life. In our little garden, things are happening every day. Snowdrops and Eranthises creates a beautiful rug of white and yellow in the garden beds. Crocuses pops up adding purple splashes here and there. This is my haven.

Spring is here!

Between tending to my green friends, unpacking boxes or amusing little A with the TV remote, I’ve already managed to get involved in some baking. A couple of nice sourdough breads, a mousse cake, batches of brownies and pound cakes. Right now I have thing for grape fruit. I love having grape fruit for breakfast. It’s tangy, sweet and bitter at the same time – yum! The other day I baked a pound cake with polenta and added some grape fruit juice instead of using just lemons. Lemons have a more distinct sourness than grape fruits. I made a syrup with the juice and sugar and poured it over the cake after removing it from the oven. The syrup tasted great on its own, but the taste didn’t really come through after being soaked into the cake. I also made a mistake and added a glaze with icing sugar (!) since I wanted to get a nice finish with white shiny glaze running down the sides. Did someone say “Sugar overload!”? The cake tasted really good, sweet, but with a nice crunchy texture from the polenta. I guess it’ll need to spend some more time in the test kitchen.

In the meantime, I thought I could share another recipe instead – which is by the way gluten and dairy free and vegan friendly! And refined sugar free since I thought I needed something less sweet after the recent syrup and glaze attack. I just happen to waltz in on the Green Kitchen Stories yesterday and found a coconut macaroon recipe with passion fruit. I used to bake regular coconut macaroons when I was a child, but I’ve always found the shredded coconut to be a bit over powering. In this recipe however the coconut is mixed with almond flour or whatever flour you have in your pantry. I chose fine wholegrain cornmeal – and that was a great move! Did someone say “Delicious!! I will eat the whole batch like right now!!”? The cookies turned out really moist, with a soft cookie-like center. A nice balance to the stringy and dry coconut. Staying true to my grape fruit obsession I mixed the batter with grape fruit juice, giving the cookies that subtle sourness, and orange zest. The macaroons were drizzled with melted dark chocolate before being devoured with a cup of Earl Grey. I’m already planning on making this recipe again, maybe a chocolate version with cocoa and dark chocolate. I’ll stop now. You go, bake!

Chocolate & Orange Macaroons: Drizzle away

Coconut & Orange Macaroons

Coconut Macaroons with Orange & Grape Fruit

All ingredients are organic.

2 tbsp coconut oil
135g/4.8 oz. coconut milk
80g/2.8 oz. honey
1/2 tsp vanilla extract
130g/4.5 oz. shredded coconut
40g/1.4 oz.  fine cornmeal
a pinch of sea salt
50 ml fresh grape fruit juice
zest from 1 orange

50g/1.8 oz. fine dark chocolate, melted

1. In a pot, mix coconut oil with coconut milk, honey and vanilla extract. Bring to a slow simmer.
2. Add the dry ingredients and mix until incorporated and you have sticky batter.
3. Mix in the grape fruit juice and orange zest. If its too runny, add some more cornmeal. Be sure to add a small amount of flour at a time in-between stirs.
4. With an ice-cream scoop or a spoon, spoon equally sized dollops of batter on a parchment lined baking tray. I got 11 large cookies. Bake for 14–17 minutes in 180 C/350 F, until the macaroons are slightly golden.
5. Chill the cookies before drizzling melted dark chocolate over them. Eat!

A Sweet Tip

♣ If you get left over chocolate, pour it onto a parchment paper and pop it in the fridge to set. Use it next time you need chocolate. For baking or just nibbling!

Bon appetit.

Coconut & Orange Macaroon in sunlight.

 

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