Tag Archives: Coconut

Baking Chez Moi: Granola Cake

I’ve been kind of dreading making granola cake since I first got Baking Chez Moi.  For some reason it just didn’t seem very appetizing.  So glad my fears were completely misplaced for this one.DSC_0002.jpgThis recipe had a bit more ingredients than usual with the strangest being granola.  Fortunately I had recently made a batch of Garland’s granola from Sharing the Table.  It is so, so good and simple to make.DSC_0005.jpgI tried to break up the biggest clumps in my granola and I used the unsweetened coconut flakes you can get at Sprouts.  I love the unsweetened flakes, they have a great taste without the scratchy texture of sugared and shredded coconut.DSC_0009.jpgEverything came together pretty quick and I was starting to feel hopeful about the taste because everything smelled so good.  My batter was the consistency of a chocolate chip cookie dough.DSC_0012.jpgI was pretty nervous after getting this into the pan because I really had to spatula the batter into the pan rather than pour it.DSC_0013.jpgI took the cake out before the timer went off because it just smelled ready to me.  It kind of looked like a giant cookie in the pan.DSC_0017.jpgDSC_0020.jpgThe cake came out of the pan looking a lot more like a cake or maybe kind of like a bar.  I had it with some early gray tea and the cake was so good.  Dense and chewy texture with great flavor.  Almost like a brownie in a way.  This recipe will definitely go into my rotation for when I have some homemade granola hanging around.

 

-Christie

Baking Chez Moi: Coconut Tapioca

Sunny Tapioca

The recipe for coconut tapioca really couldn’t be more simple.  The most difficult part was finding the large pearl tapioca that was required.  I went to several stores and finally found it in the baking aisle at AJ’s a higher end grocery chain in Arizona. After reading a few fond memories posted online it appears that the large pearl variety is a classic style of tapioca and probably what the current horror that is referred to as tapioca pudding spawned from.  Dorie’s recipe is the complete opposite of what I had imagined: light, flavorful and satisfying.

Tapioca Ingredients

The only bummer with this recipe is that despite the fact you may have all these ingredients on hand the tapioca requires  an overnight soak so you can’t just whip this up on a whim.

Soaking Tapioca

Once your tapioca is ready everything but the vanilla is brought to a boil and simmered till it thickens. Vanilla is added once you pull this off the stove.

Pouring Pearls

Tapioca in Pan

We tried this both at room temperature and chilled and the voted were overwhelmingly in the chilled basket so our next step was to refrigerate.

Chilled Tapioca

I served this both plain and with strawberries and spiced hibiscus syrup.  I really enjoyed the plain version of this but it got put into the ‘please make this all the time’ category when it was served with fruit and syrup.

Tapioca Two Glasses

Tapioca Top

While parts of the country have been shoveling out of late April snow we’ve been enjoying the amazing Arizona spring. Warm days and cool nights that are quickly slinking into all-the-time heat. I almost feel guilty that this recipe was picked; it’s the perfect dessert for a warm day.

-Christie