Coconut chocolate oat cookies recipe

Coconut chocolate oat cookies

Coconut + chocolate + rolled oats = delicious.

The cookies are light and crispy. It is not overly sweet.  

I used a mixture of coconut oil and rapeseed oil. If you prefer you can substitute coconut oil with butter.

Ingredients

½ cup coconut oil (should be soft)

½ cup sugar

½ cup desiccated coconut (recommended toasted)

¾ cup flour

½ cup rolled oats

2 tablespoons cocoa powder

1 large egg

1 teaspoon vanilla essence (optional)

1 teaspoon baking powder

Pinch of salt

Directions

1.  Heat oven to 180 degrees celcius

2.  Mix coconut oil and sugar until the mixture is light

3.  Add egg and vanilla extract and mix thoroughly until sugar has dissolved

4.  Add all the rest of the ingredients and mix well 

6.  Place discs or small balls on a greased cookie sheet and flatten.

7.  Bake until cookies are done, about 12 minutes

Easy semolina coconut cake recipe

Easy semolina coconut cake

This is a really simple and easy cake recipe that requires only 5 basic ingredients. I like simple and easy recipes. It comes in really handy when I need something sweet and either I am lazy to spend lot of time in the kitchen or some key ingredients are missing. 

The cake turns out to be slightly dense but certainly not in a bad way. And it is not overly sweet. The cake is moist even though I used milk. No butter is used. If you use cream or even a mixture of milk and oil/butter, you will get a richer and more moist cake.

I baked the cake in a ramekin and it took 20 minutes. I didn’t try baking a larger cake so I don’t know how long it would take.

The amounts given below is in parts so you can use any measuring spoon. The only challenging part is the amount of baking powder. You should use 1½ teaspoons of baking powder for every cup of semolina. Taste the batter and adjust as necessary. There are no eggs so don’t hesitate with tasting the batter.

  

Ingredients

1 part sugar

2 parts milk or cream

1 part desiccated coconut

3 parts semolina

Baking powder

Optional: vanilla extract

Directions

1. Mix sugar, coconut and milk or cream until sugar has dissolved

2. Add semolina and baking powder and mix well

3. Bake at 180 degrees until the cake is done, about 20 minutes

Swedish Pizza Salad Recipe

Swedish pizza salad

This salad is not really authentic Swedish, neither does it have much connection with a pizza. The salad was most likely introduced by immigrants who set up pizza restaurants in Sweden. And this salad is offered at the pizza restaurants hence the name pizza salad. It is usually included in the price of the pizza and you can eat as much as you want. 

The salad is really easy to prepare, and the result is delicious, nutritious and light on your wallet!  You can make extra and keep it in the refrigerator for a few days. The taste should get better over time as the cabbage cures even more.

Shown below is the recipe for the standard salad. In the photo you can see that I added chilli. The ‘authentic’ pizza salad has pepper but not chillis. Also I sliced the cabbage quite thick, generally it is sliced really thinly, probably between ½ - 1 millimeter. So the salad in the photo is even less authentic but delicious nevertheless. 

Ingredients

About half a cabbage, very thinly sliced

1 onion (optional)

2-4 tablespoons white vinegar (depending on taste)

2-4 tablespoons oil (depending on taste)

Salt

Pepper

Directions

1. Place the cabbage in a large bowl

2. Combine all the rest of the ingredients in a separate bowl and add to the cabbage

3. Mix well, taste for seasoning and adjust if necessary

4. Chill in the refrigerator overnight. The salad will keep for a few days