RSS Feed

Tag Archives: coconut

Craving Conquered

So we’re back after a beautiful long weekend, and it seems like Mother Nature is playing some kind of cruel April Fool’s day joke on us with this crazy weather.  Yesterday it went from sunny blue skies to blizzarding, back to sun and then blizzarding again within a span of about 15 minutes, and it did that all day long!  And today she’s pretending it’s January again and hitting us with -12C temperatures.  Apparently Mother Nature thought it would be fun to extend April fool’s day.  Not cool.

But regardless of the weather, it was such a lovely weekend full of sunny skies, family, and of course chocolate!  And as we mentioned the other day, ours was also filled with carrot cake!  But if you never got to have any carrot cake, or you’ve polished off the entire thing already (ours was gone in 2 and a half days!) and you’re carrot cake craving is still raging like yesterday’s weather, do not fret- we are here for you 🙂

DSCN5279

With another pancake in a jar, of course!

DSCN5288

Ok ok, we know what you’re thinking- another pancake in a jar?  Seriously?

Yes, we are serious.  We have a major back-log of these things, so if you really hate pancake-in-a-jars, we apologize (but not actually :P)

DSCN5287

When we posted the recipe for our apple pie version, we asked you to offer up any other flavour suggestions that you’d like to see us make.  Jan at Sprouts n Squats suggested a carrot cake flavour. Well great minds must think alike, because this was one combo that we have had in a our recipe book for quite some time, and since Jan suggested it, we knew we had to share it with all of you pronto!  So really, you should probably thank her for this one 🙂

DSCN5291

We have to say that this might be one of our all-time favourites. Ok, so we say that almost every time, but this one really takes the cake! (no pun intended :))

But before you go and make this, we want to warn you:

DSCN5277

If your pancake comes out looking like this, don’t be alarmed!  Just cut off some of the top and eat it as a little appetizer while you assemble your toppings 🙂

Seriously, if this doesn’t crush your carrot-cake craving, we don’t know what will!

Carrot Cake Pancake in a Jar

DSCN5291

Prep Time: 10 minutes
Cook Time: 5 minutes
Serves: 2

Ingredients:

1 c. whole wheat flour
2 tbsp coconut flour (optional)
1 tbsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1 tbsp shredded coconut
1 tbsp raisins
1 tbsp walnuts
1 medium carrot, shredded
1 tbsp coconut butter (or almond or walnut butter)
1/4 c. pineapple juice
3/4 c. milk of choice (if not using coconut flour, reduce to 1/2 c.)
1 tsp vanilla extract
Diced pineapple
raisins

For the Pineapple Syrup:

2 tbsp pineapple juice
1 tbsp honey

Directions:

In a medium-sized bowl, combine all the dry ingredients.  Whisk together with a wire whisk to remove any clumps.  Add the wet ingredients to the dry and stir just until fully combined.

Fill two medium-sized jars 1/4 of the way with diced pineapple and raisins.  Divide the batter in half and spoon into the jars on top of the pineapple.  Cook in the microwave for 5 minutes, or until the pancake is firm (yet still springy) to the touch. Top with syrup, extra raisins, walnuts, and a dollop of yogurt if desired.

For the syrup:

In a small ramekin, stir together the pineapple juice and honey.  Pour over top of pancake.

~twosaucysisters

Do you have a certain breakfast that you make over and over again?  What are some of your favourite ways to re-make it each time?

Easter Cake

Happy Easter everyone!

Regardless of whether or not you celebrate Easter, we wish you a happy day and long weekend anyways. 🙂

Now, for most people, Easter is synonymous with chocolate. Don’t take this the wrong way: it definitely is for us, too! A holiday that encourages excessive chocolate consumption? We are so there, 100%!

But there’s something else that comes to mind when we think of Easter: Carrot Cake, of course!

DSCN5358

No Easter would be quite the same in our house without carrot cake.

DSCN5359

In fact, if we had to make a decision as to what would qualify as our top 3 favourite cakes (a horrible decision to have to make, we know!), carrot cake would definitely make the cut. We’ve looked forward to our mother making carrot cake every year since we were little!

DSCN5368

This year, we decided to take the reigns and add a little Two Saucy Sister flair to it! 😉

DSCN5379

Of course, that means we’ve made it healthy. But who really cares if it’s healthy, as long as it tastes delicious, right? And we guarantee you – this is delicious!

DSCN5375

So this Easter, make sure you eat lots and lots of chocolate – but make sure you save some room for carrot cake. 😉

Carrot Bundt Cake

DSCN5358

Prep time: 15min
Bake time: 45-50min + 20min
Makes: 1 bundt pan, ~16slices

Ingredients:

2 c. whole wheat flour
1/2 c. white flour
1/4 c. white sugar
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
3/4 tsp nutmeg
1/3 c. unsweetened shredded coconut (optional)
1/2 tsp salt

2 eggs
2 tbsp vegetable oil
1/2 c. honey
1/2 c. plain, low-fat yogurt
1/4 c. milk of choice
1 tsp vanilla extract
1 1/2 c. grated carrot
1 c. diced pineapple (optional)
1/2 c. walnut pieces (optional)
1/2 c. raisins (optional)

For the Icing:

1/2 c. 1% cottage cheese
1/2 c. low-fat cream cheese
1/4 c. honey
1/2 tsp vanilla
1/4 tsp butter extract (optional)

For the carrot topping:

1/2 c. grated carrots
3 tsp honey
1/2 tsp cinnamon

Directions:

Preheat oven to 375F.
In a large bowl, combine all dry ingredients. In a medium sized bowl, combine the eggs, oil, honey, yogurt, milk, vanilla and carrots. Pour the wet into the dry and mix just until moistened. Now add the pineapple, walnuts and raisins, if using.
Pour into a greased bundt pan and bake for 45-50 min, or until a toothpick inserted into the centre comes out clean.
Allow to cool for 10min then invert it onto a wire wrack and allow to cool.

For the Icing:

Blend the cottage cheese until smooth. In a medium bowl, cream the honey and cream cheese together. Stir in the cottage cheese, vanilla and butter extract (if using), mix until smooth. Pour over top of cake once cooled.

For the Carrot topping:

Turn the oven up to 400F. (after removing the cake).
Place grated carrot on a paper towel and squeeze out excess moisture.
Toss with honey and cinnamon and spread out onto a baking sheet.
Bake for 15-20min. or until some of the carrots are crispy. Allow to cool, they will become a little crispier as they cool.
Once cooled, sprinkle over the top of your cake.

~twosaucysisters

What’s your favourite kind of cake? Do you have any special Easter traditions? As we mentioned in yesterday’s post, our family started a new Easter tradition last year of a soup and sandwich potluck last year instead of the traditional Easter feast. So easy and so delicious!

Pillows of Sunshine

We love lemon, as is evident here, here, here and here.

We also love muffins.

DSCN5116

So why not make lemon muffins?

DSCN5113

And of course, we love to put poppy seeds in whenever we bake with lemon!

DSCN5118

We also love the lemon + coconut pairing, so naturally we made these muffins with part coconut flour.

DSCN5124

The coconut flour just makes them so pillow-y soft with a hint of sweetness, yet the lemon gives them a sunshine-like brightness, they really couldn’t have turned out any better!

DSCN5127

We hope these muffins bring some sunshine to your day like they did to ours!

Lemon-Coconut Muffins

DSCN5116

Prep time: 10min
Bake time: 15-20min
Makes: 12 muffins

Ingredients:

1 c. whole wheat flour
1/2 c. white flour
2 tbsp coconut flour
1.5 tsp baking powder
1/2 tsp baking soda
2 tbsp poppy seeds
1/4 tsp salt
2 tbsp white sugar

1 egg
juice of 1 lemon (~1/4 c.)
zest of 1 lemon
1 c. milk of choice
2 tbsp coconut oil, melted
2 tbsp honey
1/3 c. plain yogurt
1/2 tsp coconut extract (optional)

Directions:

Preheat oven to 350F.
In a medium sized bowl, combine all of the dry ingredients. In a separate bowl, mix together the wet ingredients. Pour the wet into the dry and stir until just combined.
Divide batter evenly between 12 greased muffin cups.
Bake for 15-20 minutes, or until lightly browned and firm to the touch.

~twosaucysisters

Soft as a Pillow

We’ve been on a real lemon-kick lately.

More specifically, we’ve been on a real lemon-coconut-blueberry kick.

We mentioned this in an earlier post, and it is still going strong! We just can’t seem to get enough of this bright, refreshing combo!  Of course the best way to satisfy a flavour craving is to create a pancake recipe for it 🙂 (well, that and maybe a hummus recipe, depending on the type of craving :D)

DSCN5030

But we thought that this particular craving deserved a pancake recipe, not hummus.  Although, we wouldn’t completely reject the idea of a lemon-coconut-blueberry hummus…. 😉

DSCN5031

But wait a sec, where’s the blueberry?

DSCN5042

You didn’t think we forgot it, did you? 🙂

DSCN5041

These pancakes use one of the best ingredients int the world- coconut flour!  If you want to make something soft and fluffy, coconut flour is the best!  And it’s slightly-sweet coconut flavour adds a nice flavour to your baked goods.  It’s also gluten-free, so those who are allergic need not be afraid, and guess what?  It can be found at the Bulk Barn!  No need to travel the world city looking in every health-food store you can find to get it, just pick some up the next time you go to the Bulk Barn to stock up on chocolate-covered everything.

One thing to note, though, is that coconut flour absorbs a lot of water, so your batter will be much thicker than what you might be used to.  Don’t wait to see bubbles on your pancakes before flipping them, because it’ll never happen and you’ll end up with some very burnt pancakes!

DSCN5044

But get these right, and you’re in for the softest pancakes you’ve probably ever had.  Full of fresh lemony-flavour and sweet coconut, a little texture from poppy seeds, layered with thick coconut “cream”, and covered in a bright blueberry sauce, you really can’t go wrong 🙂

Lemon-Coconut Poppy Seed Pancakes with Blueberry Sauce

DSCN5042

Prep time: 10 minutes
Cook time: 10 minutes
Serves: 2

Ingredients

1/3 c. + 2 tbsp whole wheat pastry flour
1/4 c. coconut flour
1 tsp baking powder
1/2 tsp baking soda
dash of salt
zest of 1 lemon
Juice of 1 lemon (1/4 c.)
3/4 c. milk of choice
1 tbsp coconut milk
1 tbsp honey

For the “cream”

1/2 c. plain Greek yogurt
1 tbsp coconut cream (from the top of the can)

For the Blueberry Sauce

1 c. Frozen blueberries
1 tbsp honey

Directions:

Heat a pancakes griddle or non-stick frying pan over medium-high heat.

In a medium-sized bowl, combine all the dry ingredients.  In a separate bowl combine all the wet ingredients.  Add the wet ingredients to the dry and stir until just combined.  Spray the griddle or frying pan with cooking spray and drop spoonfuls of batter onto the pan, spreading them out to make round disks.  Cook for 2-3 minutes, or until the edges start to cook.  Carefully flip them over (they’ll be very soft and a bit fragile) and cook for another 2-3 minutes.

To make the Cream: Stir the coconut cream and yogurt together and layer in between each pancake.

To make the Blueberry sauce: Place blueberries in a pot and cook over medium-high heat, stirring frequently, mashing the blueberries slightly as they cook.  Once the blueberries begin to boil, add the honey and cook for another minute.  Reduce the heat to low and cook, stirring frequently, until the sauce thickens slightly.

~twosaucysisters

Have you ever tried coconut flour?

Strange Bananas

Have you ever tried a plantain banana?

Up until about a month ago, we had not.  We were both always a little leery of trying them, because let’s be honest, they kind of look like mutant, over-grown bananas that never really ripened properly- not exactly something that entices you to pick them off the shelf.

But then we saw this recipe: Creamy Pantain and Coconut Chicken by Sonia, the Healthy Foodie.

We knew the instant we saw this recipe that we had to get over our trepidation about plantain bananas.  And boy are we glad we did!

And of course once we had made her recipe, we knew we had to put our own spin on it…

DSCN4849

And since it’s nearing the end of February and we’re craving a little warmth and sunshine, it only made sense to make a tropical version!

DSCN4859

And what comes to mind when you think tropical?  Pineapple and coconut!

DSCN4865

Of course, plantain bananas are already a tropical fruit, so the whole thing came together quite naturally- and deliciously, of course! 🙂

Tropical Plantain Chicken
Inspired by The Healthy Foodie

DSCN4865

Prep Time: 15 min
Cook Time: 20 min
Serves: 2

Ingredients:

1 large chicken breast
1 large Plantain Banana
1/3 large onion, diced
2/3 c. diced sweet peppers (red, orange, yellow)
1 clove of garlic, minced
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 c. coconut milk
1/4 c. pineapple juice
2/3 c. diced pineapple
1/2 c. plain Greek yogurt
1 tbsp unsweetened flaked coconut
salt and pepper

Directions:

Heat a small amount of olive or coconut oil in a frying pan over medium heat.  Slice the chicken into strips, and put in the pan.  Saute the chicken until the pieces are browned on all sides, then remove fro the pan (it’s ok if it’s not fully cooked- you’ll be adding it back in later).

Add the onion and garlic to the pan and cook until the onions start to soften and turn translucent.   Add the peppers and cook until they begin to soften, about 3-4 minutes.  Add the cinnamon and nutmeg and cook for another minute.  Add the chicken back to the pan and cook until the chicken is cooked through.  Now add the coconut milk, pineapple juice, and pineapple to the pan.  Bring to a boil and then turn the heat down to medium-low and simmer for a couple minutes.  Turn off the heat and remove the pan from the burner.  Stir in the yogurt, coconut, and salt and pepper.  (Adjust the seasonings to your tastes).  Serve over rice.

~twosaucysisters

Have you ever tried plantain bananas?  What is your favourite way to eat them? (We’re always looking for new ideas!)

Taste of the Tropics

We hate to start yet another post complaining about the cold, but seriously- it was 10 degrees yesterday- 10 degrees– and today it’s -14 with winds so strong we were almost knocked over waiting for the bus this morning!  Why must Mother Nature tease us with warm temperatures only to pull the rug right out from under our feet?

Once we had a taste of yesterday’s warm weather, though, we had a hard time accepting what greeted us when we woke up this morning.  And well, with the tropical vacation that we’re not going on in a couple of weeks for February break (sigh) we felt the need to bring the tropics to us.  And there’s nothing that screams tropical oasis more than a piña colada!

But we didn’t really think it was appropriate have a rum-based cocktail for breakfast (save that for an actual vacation ;)), we made piña colada-inspired pancakes instead!

DSCN4658

We thought it was a pretty good compromise 🙂

DSCN4662

Thick, fluffy pancakes infused with the flavours of coconut, pineapple and rum (thank you, rum extract!), drizzled with a sweet pineapple syrup and warm drippy coconut butter?

It may not be a tropical paradise, but for now, we’ll take it 🙂

Piña Colada Pancakes

DSCN4662

Prep Time: 10 minutes
Cooke Time: 10 minutes
Serves: 2

Ingredients:

2/3 c. whole wheat flour
2 tbsp coconut flour
1 tbsp shredded unsweetened coconut
1 tsp baking powder
1/4 c. coconut milk
1/4 c. pineapple juice
1/4 c. milk or water
1 egg
1 tsp rum extract
2 tbsp crushed pineapple

For the Sauce:

2 tbsp pineapple juice
1 tbsp maple syrup
1/4 tsp rum extract

Directions:

Mix all dry ingredients in a medium-sized bowl and stir until fully combined.  In a separate bowl, combine the wet ingredients.  Add the wet to the dry and stir just until combined.

Spray a skillet with cooking spray and heat over medium-high heat.  Drop spoonfuls of batter onto the pan and cook until the edges start to firm up.  Flip and cook for another couple of minutes.

For the Sauce: Combine all ingredients in a small pot over medium-high heat.  Bring to a boil, then reduce the heat to low and stir until the sauce has thickened slightly.  Drizzle over pancakes.

~twosaucysisters

What do you do when you crave a taste of the tropics?

An Apology and a Cake

We can’t believe it’s been five whole days since our last post!  That is officially a record for us.

But don’t worry, we’re going to make it up to you!  Because today we’re bringing you a delicious recipe.  A recipe that we told you about last week, but have still not posted about, an entire week later!

So how do we repay you?  Why, with cake, of course!

…For breakfast 🙂

We recently posted about our Red Velvet Buckwheat Bake, and we honestly thought it couldn’t be topped, but this new version will definitely give it a run for it’s money!

We realize that we just gave you a recipe for a buckwheat bake, but honestly, can you ever get tired of eating cake for breakfast?

We can’t.  Especially if it means eating this Lemon Poppy Seed cake.

There are only two words you need to describe this creation- ridiculously delicious.  It was bursting with fresh lemony flavour, and the poppy seeds add a bit of texture to it that takes it up to a whole new level of deliciousness.  Topped with a bit of drippy coconut butter and a dollop of raspberry jam, this was breakfast perfection!

Since we have now posted several buckwheat bake recipes, we thought now is a good time to give you some advice on substitutions you can make, since we realize that not everyone has chia seeds, buckwheat flour and buckwheat groats in their pantry!  So here’s a list of handy substitutions you can make so everyone can enjoy the magic that is the buckwheat bake!

  • If you don’t have chia seeds, you can substitute an equal amount of ground flax seeds, or you can omit them entirely.  The texture will be slightly different if you opt for the latter, and your bake will be slightly more delicate, but it will still taste delicious- we promise 🙂
  • If you don’t have buckwheat flour, any other flour will most likely work.  We really enjoy oat flour for a slightly different flavour, but feel free to try whatever you have in your cupboard!
  • If you don’t have buckwheat groats, you can substitute steel cut oats (we have done this several times before) or even try using rolled oats.  They’re really just there to add a bit of bulk and some texture.

So now none of you has any excuse not to make a buckwheat bake!

We promise, you won’t regret it! 🙂

Lemon Poppy Seed Buckwheat Bake

Prep: 5 min
Bake: 30-35 min
Serves: 1

Ingredients:

1/4 c. buckwheat flour
1 tbsp chia seeds
1 tbsp buckwheat groats
1/4 tsp baking powder
1 tbsp poppy seeds

1/3 c. less one tbsp plain yogurt
1 tbsp honey
1/2 lemon, zested
1 tbsp lemon juice
2 tbsp milk
1 egg

Directions:

Preheat the oven to 350F

Stir together all dry ingredients in a small bowl.

In a separate small bowl, stir honey into the yogurt.  Add all other ingredients and stir to combine.

Add the wet ingredients to the dry ingredients and stir until just combined.

Pour batter into a large greased ramekin or bowl and bake for 30-35 min.

~twosaucysisters

What is your favourite breakfast?  Have you ever had a buckwheat bake?