In women’s magazines Saturday seems magical. I don’t know why it is different from Sunday but it is. In magazines women are off to a sleepy seaside resort to shop for antiques, wearing a cute outfit of (fill in the blanks). Or they are playing croquet, going to an art exhibit, followed by a wine tasting and an excellent lunch. The images are usually outdoorsy, casual but elegant.
Well my life isn’t like that. It’s not that exciting or organized. I might, on a good Saturday, make it to the market. Go out for lunch – most definitely – but a glass of wine is unlikely. A walk is likely on the agenda. Once in a while we do manage something more elegant. Favourite winter Saturdays have been spent sipping tea and eating nibbles at the Bengal Lounge in the Empress hotel, or strolling along the waterfront. We don’t do that in the summer because it is too congested with tourists.
I often putter around the house on a Saturday. Today I made a new recipe (Coconut Bars) adapted from Elana’s Pantry – an event because I rarely bake! But I’ve been going through Elana’s Pantry website over the last few days and have tried a few recipes (I did the roasted broccoli last night and it was a hit).
I usually adapt recipes and here’s what I did with Elana’s coconut bar recipe.
1 cup coconut milk
1/3 cup coconut oil
1 tablespoon vanilla extract
3 dates (pits removed)
½ cup spelt flour
1 ½ cups unsweetened shredded coconut
¼ teaspoon celtic sea salt
Mix eggs, coconut milk, oil, and vanilla in a food processor. Pour into a bowl. Mix the pitted dates, flour, shredded coconut and salt into food processor. Pulse the egg and coconut milk mixture into the dry ingredients.
Transfer ingredients into an 8×8 inch lightly greased baking dish. (Elana’s recipe didn’t say to oil the pan and mine stuck to the bottom a little, so I thought I would add that to the recipe).
Bake at 350° for 30 minutes.
Cool for ½ hour, then place in refrigerator and serve when chilled. (I have to admit I couldn’t wait that long to taste them).
Cut into 15 bars.
They are good and not too sweet. I think some semi-sweet dark chocolate chips would be a nice addition. I wanted to find a recipe for a post Nia class snack. I don’t know if this is the one – they are very cake-like and I am looking for something a little denser and robust. I’ll keep tinkering with the recipe. The original used blanched almond flour. I’ll probably look for some while I am at the market this weekend.
And as for today, once I’ve finished cooking and cleaning up maybe we’ll head to the beach – although I am sure it will be packed on this gorgeous summer Saturday. I shot this photo of beach toys at a hardware store a few weeks ago. It takes me back to my childhood when we did spend a lot of time at the beach. I spent many happy hours building sand castles!
© Deborah Redfern 2012-2013. All rights reserved.