Tag Archives: coconut

Banana oatmeal power cookies


These cookies have the appearance of being healthy… they have nuts! And oatmeal! Despite the appearance of health, they still taste like a treat. I will often add chocolate chips to them to make them even more fun and my son likes them better that way. The coconut can be a deal-breaker for some, though. I tend to add it in to half the cookies after the dough has been spooned onto the cookie sheet in order to please both the coconut loving and the anti-coconut factions in my house.

Here we have a double batch of dough. I recommend baking half the dough and putting the rest in the freezer for later. To do so, roll out a piece of plastic wrap. Using a spatula, spoon the leftover dough from the mixing bowl onto the plastic and work it into a long, log-like shape. Wrap it in more plastic and put it in the freezer. A few days or weeks later when you are ready to bake the frozen part, you can slice it with a sharp knife  to make neat medallions.stack2


  • 2 cup all-purpose flour
  • 1 cup flaked coconut
  • 1 cup rolled oats
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1 1/2 cup firmly packed light brown sugar
  • 12 Tbs. (1 ½  stick) unsalted butter, at room temperature
  • 1 very ripe banana, mashed
  • 2 eggs, at room temperature
  • 1  cup chopped dried apricots or golden raisins
  • 1  cup chopped walnuts
  • 1 cup chocolate chips (optional)


Preheat an oven to 325°F. Lightly grease 1 or 2 baking sheets or line each with a Silpat nonstick liner.

In a bowl, stir together the dry ingredients: flour, coconut, oats, baking soda, salt and cinnamon. In a mixer, cream the brown sugar and butter until fluffy. Add the banana and eggs and beat until blended. Stir in the flour mixture, about 1/2 cup at a time, then stir in the apricots and walnuts and chocolate chips.

Spoon the dough by heaping tablespoonfuls onto the prepared baking sheet(s), spacing the cookies about 2 inches apart. Bake until golden brown, 12 to 15 minutes, switching pan positions halfway through baking if 2 pans were used.

Remove from the oven and let the cookies cool on the baking sheet(s) on a wire rack for about 5 minutes. Transfer the cookies to the rack and let cool completely. Store in an airtight container at room temperature for up to 3 days.

gootray Adapted from Williams-Sonoma Outdoors Series


Pork with tofu & coconut

Looking for a satisfying meal without dairy or wheat? Here it is! Bonus: this can be made (mostly) in one pan. Don’t be intimidated by the long list of ingredients, they’re mostly herbs and spices. This meal is easily converted to a vegetarian dish by leaving out the pork and doubling the tofu.

Vermicelli style noodles hold up best here.  They are thicker and work well to carry the heavier coconut milk-based sauce. You can find rice noodles like this in the section of your grocery store that contains the organic and gluten-free packaged products.

pork tofu coconut

Serves 4 and makes for great leftovers

2 oz unsalted cashews

1 tbsp ground coriander

1 tbsp ground cumin

1 tsp hot chilli powder (optional)

1 inch pc fresh root ginger, peeled and chopped/1 tbsp ground ginger

1 tbsp oyster sauce

4 tbsp peanut oil

14 oz coconut milk

6 oz rice noodles-vermicelli style

1 lb pork tenderloin, thinly sliced

1 bunch green onions, trimmed and thinly sliced

3 tomatoes, roughly chopped

3 oz/half a block tofu drained and diced

2 tbsp freshly chopped cilantro

2 tbsp freshly chopped mint

salt & pepper

MAKE AHEAD: put the cashews, coriander, cumin, chilli powder, ginger and oyster sauce in a food processor or blender until well ground. Heat a wok or large frying pan, add 2 tbsp of peanut oil and stir-fry the nut mixture for 1 minute. Add the coconut milk, bring to a boil and simmer for 1 minute. Pour into a small jug and set aside.

Place your rice noodles in a bowl and cover with boiling water. Let stand for 5 minutes or half the amount of time the package direction for cooking. Stir to make sure none are stuck together. Drain thoroughly and set aside.

Reheat the wok, add 2 tbsp of oil. Add the pork and stir fry for 5 minutes or until browned all over. Add the green onions and stir-fry for 2 more minutes.

Add tomatoes, tofu, noodles, coconut mixture and stir fry for another 2 minutes or until heated through. Be careful not to break up the tofu. Add salt & pepper, top with fresh herbs. Serve.