Sunday, 14 February 2010

butternut + spinach triangles and coconut milk cookies

i've had the remaining few sheets of filo pastry in my fridge, and been wondering what to do with them. then a thought came across my mind that just wouldn't leave...butternut squash and spinach. good combo, i thought. and i wasn't wrong.

after making spanakopita the other week, i felt it wasn't too taxing to do all the buttering and folding, so asked my mum for help and made a mini production line of these bad boys; 16 in total!

to make the inside mixture, i gentle fried one onion and one shallot (both diced), i steamed some frozen spinach - about 3-4 blocks - and roasted one segmented butternut squash for about 1 hour. i mixed everything together, taking great care to have got rid of all the water from the spinach before chopping and adding it to the mix. i also added a tiny amount of cheese, 1 beaten egg and some seasoning.

then we got to buttering, filling and folding, and more buttering (i used half organic butter, and half soya spread - which is a pretty good combination). popped in the oven for about 15-20 minutes until golden, turned 1/3 to half way through so both sides get all golden and crispy.


these were really good straight from the oven, but really really really good heated up the day after. my granddad even agreed with their being tasty - which given he's a meat and potatoes, no fuss kinda guy, really is quite the compliment! and these are freezable too!!

then i made some coconut milk cookies, because you just have too don't you. and they were incredible! seriously good...squishy and not flaky, sweet and interesting, tasting way too indulgent whilst actually being really super healthy! cookie perfection.

the recipe i started with was this one for cherry coconut oatmeal cookies from rosemary's bakery. but i changed it of course, so here's what i actually used:
  • mixed together the wet ingredients: 1/4 cup rapeseed oil, 1/2 cup agave nectar, 1/2 cup honey, sprinkle salt, 6 tbsp coconut milk, 1 tsp vanilla extract.
  • then mix in the dry ingredients: 1/2 cup stoneground wholewheat flour, 1 1/2 cups porridge oats, 1/2 tsp baking powder, 1/2 tsp cinnamon, 1 tbsp cranberries, 1 tbsp sultanas, 1 dsp sunflower seeds, 1 dsp linseeds, 1 dsp sesame seeds.
  • place on a baking tray in the oven at 180c for about 10-15 minutes, or until golden, turning towards the end of cooking time.

oh, how i wish there were some of these left! even though the recipe did yield a good amount of cookies, everyone hoovered these up very rapidly. i guess it helps when they/re low GI and dairy free ♥

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