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
Breakfast
- Midwest Style Loco Moco by Our Good Life
- Tropical Sunrise Fruit Salad with Coconut Chia Cream by Cupcakes & Kale Chips
Companions
- Caribbean Black Beans with Rice by A Day in the Life on the Farm
Condiments and Sauces
- Mango Jam by Brunch with Joy
- Thai Sweet Chili Sauce by Magnolia Days
Coolers
- 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
Main Event
- 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
Delectable Delights
- 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
Wine Pairings
- The Best Wines to Pair with Tropical Food #SundaySupper by ENOFYLZ Wine Blog
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Makes 14
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.
Calories: 134.4
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
No comments :
Post a Comment
Thanks for the feedback!