For this week's #SundaySupper, I turned to my freezer's stash of home-roasted pumpkin puree and shredded coconut to concoct a tropically infused coffee break treat. While pumpkins are not technically a tropical item, they do pair beautifully with coconut and warming spices and always make me think of Jamaica or the Caribbean. Vegan and laced with a hint of nutty spelt flour, the spice island elements of these crunchy cookies are make them perfect for whatever snack break you have coming up - whether you choose a zippy ginger tea, Jamaican roast coffee, coconut rum-spiked cocoa or something else entirely!
Here's what the rest of the gang have cooked up this week:
Tidbits and Pupus
- Chicken and Lemongrass Sugarcane Skewers by Jane’s Adventures in Dinner
- Coconut crusted Tofu with Spicy Mango Cucumber Topping by Soni’s Food
- Larp (Laos chicken salad) by Caroline’s Cooking
- Midwest Style Loco Moco by Our Good Life
- Tropical Sunrise Fruit Salad with Coconut Chia Cream by Cupcakes & Kale Chips
- Caribbean Black Beans with Rice by A Day in the Life on the Farm
Condiments and Sauces
- Cilantro Margarita by An Appealing Plan
- Coconut Mojito by Flour On My Face
- Pineapple Upside Down Cake Cocktail by Hezzi-D’s Books and Cooks
- Strawberry Lava Flow by Nosh My Way
- Bali Spicy Grilled Fish – Ikan Bakar Jimbaran by Food Lust People Love
- Crockpot Hawaiian Pulled Pork by Fantastical Sharing of Recipes
- Grilled Jerk Shrimp Roll with Tropical Fruit Slaw by Food Done Light
- Grilled Swordfish with Pineapple Salsa by Cooking Chat
- Kalua Pig by Palatable Pastime
- Mango Barbecued Pork Chops by A Kitchen Hoor’s Adventures
- Mango Lime Fajitas by Curious Cuisiniere
- Pineapple Pork by Basic N Delicious
- Pineapple, Prosciutto and Arugula Pizza by Family Foodie
- Catibias o Cativias (Dominican Yucca Empanadas) by The Petit Gourmet
- Shrimp Salad with Avocado Ranch Dressing by Cindy’s Recipes and Writings
- Slow Cooker Kalua Pork Tacos by Bobbi’s Kozy Kitchen
- Tropical Chicken Burgers by Momma’s Meals
- Whole Roasted Bream with a Ginger-Tamarind Sauce by Culinary Adventures with Camilla
- Seven Layer Bars by That Skinny Chick Can Bake
- Tropical Sunshine Cake by Lifestyle Food Artistry
- Double Ginger Cookies by Pies and Plots
- Majarete Ice Cream by Sew You Think You Can Cook
- Mini Mango Cheesecakes by The Freshman Cook
- Pineapple Blueberry Ooey Gooey Cake by Recipes Food and Cooking
- Pumpkin-Coconut Biscotti by What Smells So Good?
- Tropical Fruit Salad by The Redhead Baker
- Tropical Layered Poke Cake by Daily Dish Recipes
- Ube Panna Cotta by The Joyful Foodie
- Whole Wheat Mango Coconut Bars by Peanut Butter and Peppers
Tropical Foods Sunday Supper
- The Best Wines to Pair with Tropical Food #SundaySupper by ENOFYLZ Wine Blog
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¼ cup melted coconut oil
½ cup coconut or granulated sugar
1 tbsp Homemade Egg Replacer powder
½ cup pumpkin puree
½ tsp coconut extract
1 tsp vanilla extract
1 cup all-purpose flour
¾ cup spelt flour
1 tsp baking powder
1 tsp cinnamon
½ tsp ground ginger
¼ tsp cardamom
¼ tsp salt
½ cup + 2 tbsp sweetened shredded coconut, divided
- Preheat oven to 350F and line a large baking sheet with parchment paper
- In a large bowl, combine coconut oil, sugar, and egg with a mixer for about 1 minute or until very well blended.
- Mix in pumpkin puree and extracts.
- Mix in the flours, baking powder, cinnamon, ginger, cardamom and salt.
- Fold ½ cup of the coconut into the dough.
- Shape into a long roll on the prepared baking sheet and pat down to ½" high.
- Pat on remaining coconut.
- Bake for 25 minutes or until lightly golden brown.
- Carefully remove from pans and place on cooling racks.
- When biscotti had cooled enough to handle, but is still warm, cut into slices about ½” wide.
- Place slices, cut side down, back on the baking sheet.
- Bake for 10 minutes, then flip and bake for another 10 minutes.
- Cool completely on the sheet before storing in an airtight container.
Total Fat: 5.4 g
Cholesterol: 0.0 mg
Sodium: 2.4 mg
Total Carbs: 20.5 g
Dietary Fiber: 1.6 g
Protein: 2.2 g