Recipes

 


 

Tropical Canneles

By: Casa San Luis

INGREDIENTS

250ml Milk
1 Egg and 1 Egg Yolk
50g Flour
25g Butter
110g Coco Natura Sugar
170g Bananas Mashed
1tsp Cinnamon
½ tsp Nutmeg
½ Cloves
20 ml Rum (optional)

DIRECTIONS

  1. Bring to a boil the Milk and the Spices. Remove from heat and then add the Mashed Bananas. Let the mixture cool.
  2. Mix the flour and the sugar together. Whisk in the eggs and the rum. Whisk in the Milk and Banana mixture.
  3. Let the mixture rest for at least a day.
  4. Take your molds, pour in your batter. Make sure not to fill it up completely.
  5. Bake for 40-45 mins at 210 C.

 

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Flourless Fudge Cake

By: Casa San Luis

INGREDIENTS

450g Dark Chocolate or Semi-sweet Chocolate
150g Butter
30g Sugar
4 Large Eggs
2 tsps Vanilla Extract

DIRECTIONS

  1. Melt the Chocolate, Sugar and the Butter together.
  2. Beat the Eggs with an electric mixer until it triples in volume.
  3. Stir ¼ of the egg mixture into the chocolate and then fold in the Chocolate mixture into the remaining eggs.
  4. Bake for 15-17 mins at 210 Celsuis. Cool on a wire rack for 10 mins then place in the refrigerator for 30mins. The Cake should have a texture of a mousse cake.
  5. Serve with Caramel Sauce, Chocolate Sauce or Whipped Cream

Chocolate Glaze

55 g Dark Chocolate or Semi-sweet Chocolate
20 g Butter
20 g Milk or Cream
20 g Honey or Agave Syrup
1/8 tsp Vanilla

Procedure

    1. Melt the Butter and the Chocolate together. Remove from heat and add in the Milk or Cream and Honey or Agave Syrup. Stir until you get a smooth and glossy mixture. Let it cool for about 3-5mins and then pour on top of cake.
    2. Melt your Butter, Coco Natura Sugar and Chocolate together. Best is to use the double boiler method but you can use the microwave. If you opt to use the latter just make sure to set it at Medium High and short intervals so you don’t burn your chocolate.
    3. Make sure to use Belgian Dark Chocolate the taste will be so much better.
    4. Crack 4 eggs into your mixing bowl.
    5. Beat your eggs until it becomes this texture and color. It will triple its volume.
    6. Add 1/3 of the egg mixture into the chocolate and mix it. This way the chocolate and the egg mixtures have the same texture. Add the rest of the eggs and fold it into the Chocolate. This is a delicate stage since you don’t want the eggs to collapse.
    7. Fold in the eggs until you don’t see any white streaks in the dark chocolate mixture.
    8. Pour it into your greased pan. This recipe is for a 9inch spring form pan. Bake until the top forms a crust. Place it in your fridge or freezer before trying to remove it from the cake pan.
    9. The cake can be stored in the refrigerator up to a week and frozen up to a month.
    10. Take the cake out 30mins before serving so that it has this mousse like texture when you serve it.
    11. If frozen, place it in the refrigerator an hour before serving.
    12. The glaze can be done ahead of time as well just heat it up before serving. Add a dollop of whip cream or berries and serve.

 

 

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Classic Coco Natura® Brownies

INGREDIENTS

70g dark cocoa
125g all purpose flour
1 cup butter
400g Coco Natura® Coco sugar

2 whole eggs
1 tbsp vanilla extract

DIRECTIONS

  1. Sift the dark cocoa and all purpose flour together in a mixing bowl, set aside
  2. Cream the butter with Coco Natura® in another mixing bowl
  3. Add in the eggs one at a time
  4. Add the vanilla extract
  5. Fold in the cocoa and flour mixture
  6. Mix to combine
  7. Pour mixture into a 11 x 13 inch pan
  8. Bake at 350 degrees for 30 to 40 minutes or until a toothpick inserted near the center comes out clean.
  9. Remove to a rack to cool.
  10. Cut into bars.

 

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Coco Natura® Food for the Gods

INGREDIENTS

1 cup dates
1 cup walnuts
2 eggs
1 tsp baking powder
1 cup melted butter
220g Coco Natura® Coco Sugar
1 tbsp vegetable oil
1/4 tsp vanilla extract
1/8 tsp salt
150g all purpose flour

DIRECTIONS

  1. Combine butter, oil, and vanilla extract in a mixing bowl
  2. Add in Coco Natura® and mix to combine
  3. Add eggs one at a time
  4. Add in the flour, baking powder, and salt
  5. Add the dates and walnuts
  6. Mix well and pour mixture into a 11 x 13 inch pan
  7. Bake at 350 degrees for 30 to 40 minutes or until a toothpick inserted near the center comes out clean.
  8. Remove to a rack to cool.
  9. Cut into bars.

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Coco Natura® Chocolate Chip Cookies

F&B World - July 2010

INGREDIENTS

½ cup butter
½ cup Coco Natura® Coco sugar
1 pc egg
1/8 tsp baking soda
½ tsp salt
1 cup flour
¼ tsp vanilla
1 cup semisweet chocolate chips

 


PROCEDURE

  1. Cream butter and coco sugar.
  2. Add egg.
  3. Gradually add in baking soda, flour, and salt.
  4. Add vanilla and fold in chocolate chips.
  5. Refrigerate for 2 hours and make into balls.
  6. Bake in preheated 350˚F oven for 8-10 minutes.

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Apple Pie with Oatmeal Streusel Crust and Topping

Source: Foodie Magazine - Fit n' Hip, Vol.1 no.5
By: Tina C. Diaz

 

Filling

6 cups sliced golden delicious apples (6 medium apples)
1/3 cup Coco Natura® Coco Sugar
1 teaspoon ground cinnamon
3 tablespoons cornstarch
3 tablespoons minute cooking tapoica


Oatmeal Shortbread Crust and Topping

1 cup quick-cooking oats
3 cups all-purpose flour
1 1/2 cups Coco Natura® Sugar
1 teaspoon salt
1 1/2 cups unsalted butter, chilled & cubed
1/2 cup walnuts, chopped (optional)

 

PROCEDURE

  1. Preheat over to 350 degrees F
  2. Line the bottom of a spring-form pan with baking paper or parchment paper. Set aside.
  3. In a large bowl, combine apples, sugar, cinnamon, cornstarch and tapioca. Toss well. Set aside.
  4. to make the crust and topping, blend oats, flour, sugar and salt in a large bowl. Gradually add butter, serveral cubes at a time, and blend using a fork and knife or pastry blender until mixture is crumbly and starts to stick together.
  5. Divide the dough and with your fingsers, spread half on the bottom and sides of the pan. Chill for 10 minutes. Pour apple filling into crust then crumble and pat remaining half of the dough over the filling. Pat chopped walnuts over topping, if desired. Bake for 45 minutes or until golden brown and apples are cooked. Cool for 15 minutes before removing from pan. Server warm.

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Chicken adobo w/ Mustard Seed-Cocosap Onion Relish

Source: Cook Magazine
by Nancy Lumen

INGREDIENTS

Chicken Adobo

4 chicken cuts, leg-thigh
cooked adobo-style with or wothout soy sauce.
Make it a saucy adobo

Mustard Seed-Cocosap Onion Relish

1 medium onion, sliced very finely
2 Tbsp mustard seeds
1 Tbsp garlic minced finely
2-3 Tbsp vinegar, depending on acidity
1-2 Tbsp Coco Natura® Coco sugar
little corn oil
salt and pepper to taste

 

DIRECTIONS

  1. In a heavy pan, heat oil and saute mustard seeds.
  2. These will crackle so lower the heat.
  3. Add onions and garlic on low heat.
  4. Caramelized onions and garlic for 15 or 20 mins.
  5. then add vinegar and cook till vinegar acid evaporates.
  6. Add cocosap sweetener on low heat.
  7. Adjust seasonings and you can serve it on the side or incorporate into the Adobo sauce.

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Black Bean Brownies

By Marie Gonzalez, owner and chief vegetable whisperer of Kitchen Revolution

Makes 1 8-inch square pan (9 to 12 squares)

INGREDIENTS

1 1/2 cups cooked black beans
2 bananas (not overripe!)
1/3 cup coco nectar or coconut sugar syrup (see recipe below)
1/4 cup Coco Natura® Coco sugar
1/4 cup unsweetened cocoa powder
1 tbsp cinnamon
1/4 tsp salt
1/4 cup quick or instant oats
Vegetable oil for the pan


DIRECTIONS

  1. Preheat the oven to 350 F / 180 C / gas mark 4.
  2. Grease an 8-inch square baking pan with vegetable oil.
  3. Place the beans, bananas, liquid sweetener, sugar, cocoa powder, cinnamon, vanilla, and salt to a food processor or blender. Process until completely smooth.
  4. Move the brownie mixture to a bowl and stir in the oats. Transfer the mix to the prepared pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
  5. Cool completely before slicing. These taste best when cold.

To make the coconut sugar syrup:

  1. Mix 1 part coconut sugar and 1 part water in a saucepan.
  2. Bring to a boil then lower the heat to medium or medium-low.
  3. Cook until thick and syrupy.


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Apple gyoza

By Chef Him Uy de Baron, Chef and CEO of Chef Cuisine Consultancy/ Nomama Restaurant

Makes 12 pieces

INGREDIENTS

1 large Granny Smith apple diced into 1/2 inch cubes
1/2 tsp lemon juice
1/4 cup Coco Natura ® Coco sugar
2 tbs butter
1/4 tsp cinnamon powder
12 pcs gyoza wrapper
oil for deep frying

DIRECTIONS

  1. In a saute pan, add the butter and let sizzle,
  2. Add the apples and Coco Natura and allow to cook and caramelize,
    about 8 mins over a low flame
  3. Add the lemon juice and the cinnamon powder
  4. Mix well, turn the heat off and let cool.
  5. Place half a tablespoon of the mix on the gyoza wrapper and seal.
  6. Repeat for the rest of the wrappers.
  7. Heat the oil for deep frying and deep fry each gyoza over medium heat until crispy and golden brown.
  8. Drain on a kitchen or paper towel
  9. Serve on a plate, dusted with powdered sugar and cinnamon.

 

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Coco Natura® Sugar - Nature's Finest Sweetener.