Nutty Chocolate Coconut Bites – Food Swap

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Last Saturday we held a food swap at a local boutique, Green Stories,  here in Malmö. Green Stories is a boutique and place for events, within sustainable living. Beside all the interesting things that they sell, they also arrange different events and last Saturday it was our turn. The turnout of the event was great. The small boutique was full of both people and various homemade products. If you are interested in Malmö Food Swaps events or if you would like to see more pictures from our swap at Green Stories you can visit our Facebook page.

For this event I brought some nutty chocolate coconut bites for the coffee table. These treats are made at least once a month in our house and often come in different shapes. For this recipe I have made small squared bites but you could also shape them as balls. The recipe has many possibilities. You can easily change the coffee beans and vanilla powder for other flavorings such as for example cinnamon or orange peel. And instead of turning the bites around in coconut flour you could use cacao powder, roasted sesame seeds or why not chopped pistachios. This is a simple recipe and works just as well as a healthy afternoon snack as it does for a Friday night. The only sugar used is the one that come naturally in the dates and the fat comes from the hazelnuts alone. Use the recipe as a base and create your own version with the flavors that you prefer.

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Nutty Chocolate Coconut Bites

  • Servings: 15-20 bites
  • Print
Ingredients:

  • 200 g fresh dates
  • 150 g hazelnut
  • 2-3 tbsp cacao powder
  • 1/2 tsp pure vanilla powder
  • pinch of salt
  • 1-2 tsp roasted coffee bean (optional)
  • 1 tbsp water
  • 50 g coconut flour or flakes

 

Method:

  1. Roast the hazelnuts in the oven on 150ºC/300ºF for approximately 25 minutes. Set aside to cool.
  2. Place the hazelnuts in a food processor and mix into smaller pieces.
  3. Remove the seeds from the dates and then add the dates together with the rest of the ingredients (except the water) to the food processor. Mix until the mixture comes together but still remains some texture. Add a little water if needed to make the mixture keep together.
  4. Dress a smaller bread tin in parchment paper and press the mixture down into the tin. Make sure the mixture is evenly spread in the tin. Place in the fridge for 30 minutes and then cut into smaller squares. Turn around each bite in coconut flour/flakes.   Store in the fridge for up to a week. If you leave out the water they will last for a longer time.

 

 

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Green Tomato Chutney & Food Swapping

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Last Sunday we arranged our final food swap for the summer and as always it is very nice to be outdoors when the weather permits. We had a great selection of homemade items and I would have loved to bring it all home with me. For this occasion I brought some jars of my green tomato chutney, kimchi, plum marmalade and a few bottles of the strawberry barbecue sauce that I made earlier this summer.

Today I will share my recipe for green tomato chutney. Almost every year we’ve had about a kilo (or more) of green tomatoes on our tomato plants when the season is coming to an end. Clearly you could bring them inside and let them ripen there. But many times this results in flavorless tomatoes. So over the last few years I have come up with one or two ways to deal with my green harvest. And although fried green tomatoes is a tasty classic I also like to find ways of preserving so that I can keep them for a longer period of time. This chutney is great in a burger, sandwich or together with any main meal. I also share some pictures from all the friendly people that participated at the food swap and at all the yummy things that they brought with them.

DSC_44110066-Apple crisps and dried plums.

DSC_44120067-We have participants of all ages. The youngest not even being one year.

DSC_43860041-Granola, dried apple rings and canned plums.

DSC_44200075-Apple sauce with white chocolate and apple syrup.

DSC_44080063-Dried herb mix inspired by ancient times monastery gardens.

DSC_44250080-At this occasion we took a bit of time to introduce our items to each other.

DSC_44670122-And obviously trying all the samples.

DSC_43760031-Blackberry jam and peanut butter cookies.

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Green Tomato Chutney

Ingredients:

  • 1.5 kg green tomatoes
  • 1 yellow onion
  • 2-3 garlic cloves
  • 2 tbsp vegetable oil
  • 2 tsp mustard seeds
  • 6 white peppercorns
  • 4 dl / 1.5 cup sugar
  • 1 dl / 0.5 cup vinegar
  • 2 tsp salt
  • 2 dried/fresh chili

Method:

  1. Chop the onion, chili and garlic finely. Dice the tomato.
  2. Fry the onion in oil until transparent and golden brown. Add the garlic, mustard seeds and chili. Fry until the raw garlic smell disappears (about a minute).
  3. Add the rest of the ingredients and simmer for 20-30 minutes until jammy, stirring occasionally. I usually mash it a little with a potato masher for a more squashy texture but that’s up to you.
  4. Pour into sterilized jars and leave to cool. It keeps for about 4 weeks if stored in the fridge.
  5. For a longer shelf-life you may process the jars in a  warm water bath. Use a large saucepan and place a kitchen towel in the bottom of the pan. Fill with water and add the jars when the water is boiling. Make sure the jars are covered with water by a few centimeters. Process for 10 minutes if you use small to medium jars or 15 minutes if you use larger jars. Remove the pan from the heat but leave the jars in the water to settle for 5 minutes before you lift them out. When processed the chutney will stay fine for up to a year.

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