Coconut Raisin Naan Recipes

COCONUT GARLIC NAAN

Steps:

• For garlic confit, preheat oven to 250°. Place coconut oil and garlic in a small ovenproof bowl. Cover and bake until garlic is soft and golden, about 2 hours. Cool completely. For naan, in a small bowl, dissolve yeast in warm water. In a large bowl, combine whole wheat flour, yogurt, 1 tablespoon coconut oil, sugar, salt, yeast mixture and 1/2 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough. Turn onto a lightly floured surface; divide into 8 pieces. Roll each piece into a 1/4-in.-thick oval. In a large skillet, heat canola oil and remaining 1 tablespoon coconut oil over medium-high heat. Working in batches, cook naan until golden brown, 1-2 minutes. Turn; cook until golden brown, 1-2 minutes longer. Repeat with remaining dough. Serve with garlic confit.

INDIAN-STYLE RICE WITH CASHEWS, RAISINS AND TURMERIC

Steps:

• Heat oil in a large pot over medium-high heat. Stir in rice, and cook for 2 minutes. Pour in the coconut milk, chicken stock, cumin, coriander, red pepper flakes, salt, turmeric, bay leaf, raisins, and cashew halves. Bring to a boil, then cover, and reduce heat to low. Cook until rice is tender, about 20 minutes.

COCONUT RAISIN COOKIES

Steps:

• In a medium bowl, cream together the butter, white sugar, egg yolk and vanilla until smooth. Stir in the flour until well blended, then mix in coconut raisins and pecans (if desired). Chill for at least 4 hours or overnight.
• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. Roll tablespoonfuls of dough into balls or logs and place them 2 inches apart onto the prepared cookie sheets.
• Bake for 25 to 30 minutes in the preheated oven, or until lightly browned. Remove from cookie sheets to cool on wire racks.

CHEWY COCONUT RAISIN BARS

Steps:

• Beat butter till light and fluffy. Gradually beat in powdered sugar. Stir in 1 cup flour and 2/3 cup of the coconut.
• Press into ungreased 9 inch square pan and bake at 350F for 20 minutes, or till golden brown.
• Beat eggs and vanilla. Gradually beat in brown sugar. Stir in 2 tbsp flour and the baking powder. Stir in raisins and 1 c of the coconut.
• Pour over crust in pan and bake @ 15 minutes longer. Sprinkle with chips.
• Cover with foil 2-3 minutes until chips soften. Carefully spread to frost.
• Sprinkle with remaining coconut.
• Cool and cut into bars. Garnish with additional raisins.

COCONUT RAISIN NAAN RECIPE

Steps:

• Whisk the bread flour, salt, and yeast together in a mixing bowl until combined; set aside. Stir the honey, 3/4 cup warm water, and 1 1/2 tablespoons olive oil together in a mixing bowl until the honey has dissolved. Stir in half of the flour mixture until no dry spots remain. Stir in the remaining flour mixture, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Transfer to a lightly greased bowl, cover, and leave to rise in a warm place until doubled in bulk, 1 to 1 1/2 hours. Meanwhile, prepare the filling by adding 2 tablespoons of olive oil in a skillet over medium-low heat. Stir in the raisins, coconut, and 3 tablespoons of water. Add in the onion flakes, garlic powder, ginger, coriander, cumin, cinnamon, and chili powder. Cover and cook 10 minutes longer; set aside. Preheat the oven to 450 degrees F (230 degrees C). Place a large baking sheet into the oven to preheat. Dust a second baking sheet heavily with flour. Punch down the dough. Remove the dough from the bowl and press it down on a cookie sheet until the bottom of the sheet is completely covered. Spoon the filling on one end of the dough. Bring the edges of the other end of the dough over the filling, and pinch to seal. Cover with a towel and allow to rise for 15 minutes. Carefully transfer the naan onto the hot baking sheet in the preheated oven. Bake until the naan has puffed up and is golden, 10 to 12 minutes. While warm, slice into eight pieces. Makes 8 servings. Serving size 1 slice. NOTE: The filling could seem a little dry, so feel free to increase the oil and/or water as you like. If you eat it right away, the bread is drier and harder on the outside. Letting it sit (covered) overnight softens it up.