I can't believe it is the final week for Holiday Dinner posts and giveaways! So far, there have been some amazing recipes shared and I have been busy pinning my fellow bloggers' menus. So many great and tasty ideas! This week is no exception, and keep reading to see the recipe and giveaway for Nutiva products. Check out this line-up from my fellow foodie bloggers:
Busy-at-Home : Homemade Crescent Rolls
Will Cook for Smiles: Coconut Oil Carrot Bread
Adventures in All Things Food: Cheesy Chive Biscuits with Coconut Flour
The Gunny Sack: Pumpkin Gingerbread
Daily Dish Recipes: Cranberry Orange Mini Loaves
Flour on My Face: Coconut Pumpkin Cranberry BreadThis week we were able to focus on some alternative baking products from Nutiva. Though Coconut Oil and Chia Seeds are no strangers to my pantry, I don't often have a chance to work with coconut flour or coconut shortening, but due to my kids' dietary needs I have worked with other alternative flour and baking ingredients.
I was really excited to go through Nutiva's product list. I am already a huge fan of coconut oil and have several favorite recipes using it. My favorite granola recipe uses coconut oil, and I have used coconut oil as the base various lip glosses, scrubs and masks.
This was the first chance that I had to try refined coconut oil. It has a more neutral flavor, less obvious coconut after taste. For most bath and beauty products I use the regular coconut oil. I love the hint of coconut there. But for baking something savory, I went with the refined.
It is solid at room temperature, so using as an oil or butter substitute you will need to gently warm the oil.
I was thrilled with the Nutiva coconut oils and I can't wait to have more chances to cook, bake, and pamper myself with them.
I was also very interested in trying coconut flour. I work with a lot of wheat starch for my children's diets and found this to have similar properties. It takes a little while for moisture to be absorbed into coconut flour. It thickens as it sits.
Nutiva is a company interested in nourishing people as well as the planet. They found superfoods that are not only nutrient dense, but also can be processed in a sustainable manner. They found things like coconut, chia, hemp and red palm to bring to customers in one place. The business strives to be socially and environmentally responsible and sources organic products and is constantly looking for new ways to give back to their employees, customers and employees.
With a holiday meal I enjoy having either a biscuit or roll on the side. There is something so traditional and comforting about smelling them bake and then being able to pair with excess gravy or cranberry sauce.
I love the combo of chives and cheddar, so I went with these Cheesy Chive Biscuits that use both refined coconut oil as well as coconut flour.
I think biscuits are brilliant because they are so easy! Just gather all the ingredients together,.. the eggs, coconut flour, chives, onion powder, baking powder, etc., whisk or sift.
Then stir it all together into a loose ball.
Again, don't be worried if this dough feels loose. Give it a minute or two and it will start to set up nicely. I used a muffin scoop to get uniform biscuits.
I put my scoop on a non-stick mat and shaped it slightly. Then I dusted the top with some Parmigiano Reggiano.
These baked up easily and I let them cool slightly before moving so they would retain their shape. Overall it was a baking success!
Cheesy Chive Biscuits
You Will Need:
1/4 tsp. salt
1/2 tsp. onion powder
1/4 c. coconut oil, melted and slightly cooled
1/3 c. coconut flour
1 Tbsp. dried chives
1/4 tsp. baking powder
3/4 c. cheddar, cubed small
Grated Parmesan to top *if desired
Preheat the oven to 400 degrees.
In a medium bowl, whisk together the eggs, salt and onion powder. Slowly whisk in the liquid coconut oil.
In another bowl, whisk together the coconut flour , baking powder and chives. Add this mixture to the egg mixture and stir till well combined. It will come together as you stir. Stir in the cheddar cheese. Scoop batter with a muffin scoop and drop onto a lined baking sheet. Use your fingers to gently flatten and shape the biscuits. Top with Parmesan cheese, if desired.
Bake for 15 minutes or until the tops are golden brown. Allow to cool on the tray slightly before removing.
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