Coconut Yogurt With Fresh Figs And Apples Recipes

PASTILLA WITH BANANAS AND APPLES

Steps:

• Melt the butter for the pastry.
• In a separate pan, melt 1 tablespoon of butter with chopped lavender, honey, and cinnamon. Add the rosewater.
• Add whole bananas to melted butter and glaze. After about 10 minutes add the apples. Then add 1/2 the crushed almonds.
• Brush pastry with melted butter. Make a secure base (2 layers of pastry). Fill the pastry case with 1/4 cup almonds first (so they soak up the excess juices from the fruit), then the bananas and apples and finally the remaining almonds. Close the pastry case with more phyllo, press down, butter the edges to make it stick.
• Place in a hot oven (400 degrees F) for 10 minutes. Then turn the oven down to 225 degrees F for the final 5 minutes.

COCONUT YOGURT WITH GLUTEN-FREE GRANOLA

Steps:

• Preheat the oven to 300 degrees F. Toast the oats until slightly golden, 10 to 15 minutes.
• Meanwhile, combine the pecans, almonds, pepitas and sunflower seeds, and set aside. Combine the apricots, raisins and cranberries, and set aside. Combine the cinnamon and cardamom, and set aside. (Keep the coconut separate from all other ingredients.) Combine the honey, maple syrup, cashew butter, lemon and orange zest and vanilla in a small saucepan; heat over medium heat, stirring, until homogeneous, and set aside.
• Once the oats are toasted, add the nut and spice mixtures, and continue baking until the nuts are golden, stirring the mixture occasionally for even cooking. Add the coconut, and stir. Add the honey mixture, stir together to evenly coat and cook until the color has darkened to a medium caramel color, 20 to 30 minutes more, stirring every 5 minutes. Mix in the apricot mixture, and cook for 5 more minutes. Let cool. Store in an airtight container.
• Serve the granola with the Coconut Yogurt.
• Blend the coconut milk and the contents of the probiotic capsule with an immersion blender. Place the mixture in a glass jar with a tight-fitting lid, and let incubate for 48 to 72 hours at 105 to 110 degrees F, either in the oven with the oven light on (oven off), in a warm location or in a yogurt maker. Refrigerate, and use as desired.

BLUE CHEESE SOUFFLE WITH FRESH FIGS AND HONEY

Steps:

• Preheat the oven to 350 degrees F.
• Prepare 4 (8-ounce) ramekins by greasing them with softened butter and then coating them with sugar, tapping out any excess.
• Make a thick bechamel sauce base by melting the 3 tablespoons of butter over low-medium heat in a thick-bottomed pot. Just as the foam subsides, add the flour, stirring constantly with a whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour with fat and remove the starchy taste; do not allow the roux to brown. Add the warm milk to the mixture and continue to whisk until smooth and thick. Remove from the heat. Beat in the sugar and then the egg yolks 1 at a time. Season with salt, pepper, and nutmeg. Stir in the cheese until incorporated evenly. Chill the mixture while whipping the egg whites.
• In a separate clean bowl beat the egg whites and cream of tartar just until soft peaks form. Fold 1/3 of the beaten whites into the bechamel mixture to lighten it. Then gently fold in the rest. Pour the batter into the prepared ramekins and place on a cookie sheet. Bake on the middle rack for about 25 minutes.
• The souffle is done when it has puffed over the rim, the outside is golden, and the center jiggles slightly.
• Serve with fresh figs and a drizzle of honey. Dust with confectioners' sugar.

YOGURT WITH FRESH FIGS, HONEY, AND PINE NUTS

Steps:

• Toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Immediately transfer to a plate.
• Heat honey and rose water in a small saucepan over medium heat, stirring occasionally, until very runny, about 1 minute (do not let boil); let cool.
• Serve yogurt and figs drizzled with warm honey mixture and topped with pine nuts.