Walnut Coconut Butter Food

WALNUT BUTTER

Steps:

• Preheat oven to 350 degrees.
• Spread nuts in one layer on a baking sheet. Toast until fragrant and lightly colored, about 10 minutes. Stir about halfway through the baking time.
• Add nuts to a food processor, discarding any dried skin and dust. Add the salt and chop the nuts finely. With the motor running, drizzle in the oil. Whirl until the nuts are ground into butter, stopping to scrape down the sides two or three times.

HOMEMADE WALNUT BUTTER RECIPE

Steps:

• If you'd like to toast the walnuts, preheat your oven to 350 degrees F. Spread the walnuts on a rimmed baking sheet. Toast until fragrant, 8-10 minutes. Allow to slightly cool.
• Transfer the walnuts to your food processor. Process on high, stopping 3-4 times to scrape the sides with a spatula and allow the food processor to rest, until smooth and creamy, 10-15 minutes.
• If using the optional additions, now is the time to add the sea salt, honey and coconut oil to the food processor. Process until smooth and fully incorporated, 1-2 more minutes.
• Keep the walnut butter in an airtight container. I keep it on the kitchen counter, but I use a little every day so it only lasts about a week. If you plan to store the walnut butter for longer, I suggest storing it in the fridge. If stored at room temperature, some oil separation will occur - stir before using.

WALNUT COCONUT BUTTER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread walnuts onto a baking sheet.
• Bake walnuts in the preheated oven until fragrant, about 7 minutes. Add coconut to the walnuts and bake until coconut is toasted, about 3 more minutes. Remove from oven and cool.
• Blend walnuts, coconut, sugar, and cinnamon together in a food processor until smooth.

COCONUT WALNUT SQUARES

Steps:

• Combine flour, brown sugar and butter in a bowl with a pastry blender or by cutting butter into dry ingredients with two knives until the largest lumps are the size of peas. Pat mixture into the bottom of a 9-inch (2 L) square baking dish. Bake in a preheated 400 degrees F (200 degrees C) oven for 10 minutes. Remove from oven. Lower oven temperature to 350 degrees F (180 degrees C). While baking prepare topping.
• Topping: Stir together brown sugar, flour, baking powder and salt. Add eggs, one at a time, stirring until blended. Add corn syrup, walnuts, coconut and vanilla. Pour mixture over Base. Bake until set and golden brown, 20 to 25 minutes.

CASHEW COCONUT BUTTER

Steps:

• Preheat oven to 350.
• Line the baking sheet with parchment paper or foil. Add the raw cashews and place in the oven for 6 minutes. NOTE: If you are using roasted cashews, skip this step.
• Remove from oven and add the unsweetened coconut flakes to the baking sheet along with the cashews. Bake 3 minutes. NOTE: If you are using roasted cashews, add both the cashews and the coconut flakes to the oven together and toast 3 minutes.
• Take out of the oven and allow to cool 5-10 minutes.
• Add cashews and coconut flakes to food processor and process a total of 6-7 minutes. You will want to pause it and scrape down the sides 1-2 times during processing.
• Store in an airtight container in the pantry about 1 month or in the fridge up to 3 months.

WALNUT OATMEAL CAKE WITH COCONUT

Steps:

• Place the oats in a medium bowl. Add the boiling water, mix, and let stand 20 minutes. Preheat the oven to 350 degrees F. Lightly butter a 9-inch cake pan, round or square. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add both sugars and mix until smooth and fluffy. Add the eggs and vanilla and mix just until combined. Add the rolled oats and mix just until combined.
• In another bowl, mix the flour, baking soda, cinnamon, nutmeg, and salt. Working in 3 batches, add the dry ingredients to the butter-oat mixture, mixing until just combined after each addition. Pour into the prepared pan. Bake until a tester inserted into the center of the cake comes out dry and almost clean (a few crumbs are okay), 40 to 50 minutes.
• When the cake comes out of the oven, preheat the broiler to high. Spread the coconut topping evenly over the cake and broil until golden brown, about 2 minutes, watching carefully to make sure it does not burn. Let cool at least 10 minutes before serving.
• In a medium bowl, mix the butter, sugar, and cream. Add the nuts and coconut and mix just until combined.

COCONUT WALNUT TART

Steps:

• Place pastry in a 9-in. fluted tart pan with a removable bottom; set aside. In a bowl, beat eggs for 1 minute. Add brown sugar, butter, milk and vanilla; mix well. Stir in coconut and walnuts. Pour into crust. , Bake at 450° for 8 minutes. Reduce heat to 350°; bake 20-25 minutes longer or until puffed and golden brown.

BANANA-WALNUT-COCONUT QUICK BREAD WITH BROWN BUTTER GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the coconut and walnuts and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the mashed bananas. Fold this mixture into the flour mixture until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the large and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• When the bread is cool, cook the butter in a small saucepan over low heat until brown; keep warm.
• Put the confectioners' sugar and milk in a small bowl and whisk in the brown butter until smooth.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

COCONUT BUTTER

Steps:

• Place coconut shreds or flakes in a food processor or high powdered blender and process until a smooth, runny butter forms. It will take about 15 minutes in a food processor and about 2 minutes in high powered blender. (I've found that my Vitamix works best for this.) You may need to scrape the sides of your food processor or blender mid-way through the processing.