Dairy-Free Cranberry or Blueberry Lemon Scones

Servings: 10
Preparation Time: 25 minutes

Ingredients:

• 2 cups flour
• 1 tablespoon whole cane sugar
• 2 teaspoons baking powder
• 1 teaspoon organic lemon peel, zested
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup palm shortening
• 1/2 cup dried cranberries or blueberries
• 3/4 cup coconut milk*

Directions:

Scones

Preheat oven to 450 degrees F.

In a bowl stir together flour, sugar, baking powder, lemon peel, salt, and baking soda. Using a mixer or pastry blender, cut in shortening until the mixture resembles coarse crumbs.

Add dried fruit; toss until well mixed.

Make a well in the center of the flour mixture. Add coconut milk all at once. Stir until just moistened.

Place the dough on a lightly floured surface. Knead dough by folding and gently pressing for 10–12 strokes, or until the dough is nearly smooth. Pat or lightly roll dough until 1/2 inch thick. Cut dough with a floured round cutter.

Place dough circles on an ungreased baking sheet. Bake about 10 minutes, or until golden. Remove biscuits from the baking sheet; cool about 5 minutes.

After cooling drizzle scones with prepared Lemon Glaze if desired and serve warm.

To Make Lemon Glaze

In a small bowl combine 3/4 cup powdered sugar, 1 teaspoon fresh lemon zest, 1 teaspoon fresh lemon juice, and 3–4 teaspoons fresh coconut milk, enough to reach glazing consistency.

To Make Fresh Homemade Coconut Milk

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Amalia from Milford, Nebraska, won $50 for this recipe and photo! Submit your recipes and photos here.

Tisrayanche Suke / Goan Clams Dry

Servings: 4
Preparation Time: 50 minutes

Ingredients:

• 1.1 pounds fresh clams
• 1/2 cup dried coconut
• 1 large onion, finely chopped
• 1–2 green or red chilis (not dry) slit into halves
• 4–5 kokum / Gracinia indica
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• salt to taste
• some water

Directions:

Open clams into halves using a sharp knife. Then lift all the flesh from one shell, drop it in the other, and discard the shell with no flesh. Repeat for all the remaining clams.

Wash clams well in pure water 3–4 times, then coat in turmeric powder and set aside for 10 minutes.

In a heavy bottom vessel, add the clams and cook uncovered on medium-high heat for 5 minutes. Stir occasionally. (If you feel the clams are too dry, then add a tablespoon of water. Usually you do not require water for this.)

Now add dried coconut, chopped onions, slit chilis, and red chili powder. Mix well. Cover and cook on medium-high heat for 10–15 minutes. Check in between for dryness. Add water if required, but keep in mind this recipe needs to be very dry. After 15 minutes, add kokum and salt to taste.

Mix well and cook another 2 minutes, then switch off the stove. Serve with fish curry rice.

Pooja from Fort Worth, TX, won $50 for this recipe and photo! Submit your recipes and photos here!

Rustic Apple Tart

Servings: 8
Preparation Time: 30 minutes

Ingredients:

Crust:

• 1 1/2 cups flour
• 1 1/2 teaspoons whole sugar
• 1/4 teaspoon salt
• 1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces
• 2 tablespoons coconut oil
• cup ice water
• small bowl of milk
• pastry brush

Filling:

• 4 tart apples
• 2 tablespoons whole sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 tablespoon honey
• 1 tablespoon unsalted butter, cut into small pieces
• 2 tablespoons coconut oil

Directions:

Crust:

Combine flour, sugar, salt, butter, and coconut oil in a food processor for about 5 seconds. Sprinkle ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it.

Transfer the pastry to a work surface, gather it together, and pat into a disk. Wrap the pastry in plastic wrap or wax paper and refrigerate until chilled, or roll out pastry and use it right away.

Filling:

Peel, halve, core the apples, and slice them crosswise about 1/4 inch thick. Set aside the larger center slices, and coarsely chop the edge and any broken slices.

In a small bowl combine sugar and cinnamon. Set aside.

Preheat the oven to 400 degrees F.

On a lightly floured work surface, roll out the pastry to a 12 x 12-inch circle and transfer to a large rimmed baking sheet.

Spread the chopped apples over the pastry to within 1 inch of the edge. Drizzle the honey over the chopped apples. Decoratively arrange the apple slices on top.

Sprinkle the cinnamon sugar evenly over the apples and dot with the pieces of butter and coconut oil.

Fold the pastry edge up and over the apples to create a 1-inch border. Brush with milk.

Bake the tart for about 1 hour until the pastry is nicely browned and crisp and all of the apples are tender.

Transfer the pan to a rack and let the tart cool. Serve warm or at room temperature.

Amalia from Milford, Nebraska, won $50 for this recipe and photo! Submit your recipes here!