Gourmy Recipes
Have you tried our wholesale coconut products yet? Let’s try something easy and sweet.
Coconut Flour Banana Bread
Ingredients:
- 90 grams of coconut flour
- 3 ripe bananas, mashed
- 3 eggs
- 60 ml (approximately 1/4 cup) coconut oil, melted
- 60 ml (approximately 1/4 cup) honey or maple syrup
- 5 ml (1 teaspoon) vanilla extract
- 5 grams (1 teaspoon) baking powder
- 2.5 ml (1/2 teaspoon) cinnamon
- A pinch of salt
Instructions:
- Preheat your oven to 180°C (350°F) and grease a loaf pan.
- In a bowl, mix together the mashed bananas, eggs, coconut oil, honey, and vanilla extract.
- Stir in the coconut flour, baking powder, cinnamon, and salt until well combined.
- Pour the batter into the prepared loaf pan. Bake for 45-50 minutes or until a toothpick inserted into the centre comes out clean.
- Let the banana bread cool before slicing. Serve with a spread of butter or a drizzle of honey
Have you tried our wholesale coconut products yet? We have an extensive range of coconut products
Coconut Milk Thai Green Curry
Ingredients:
- 400 ml coconut milk
- 200 grams chicken or tofu (for a vegan option), cut into pieces
- 2 tablespoons Thai green curry paste
- 1 red bell pepper, sliced
- 1 small zucchini, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fish sauce (or soy sauce for vegans)
- 1 teaspoon sugar
- Fresh basil leaves
- Salt to taste
- 2 tablespoons oil
Instructions:
- Heat oil in a pan. Add the onion and garlic, and sauté until soft.
- Stir in the green curry paste and cook for a minute.
- Add chicken or tofu and cook until the chicken is done or tofu is slightly browned.
- Add bell pepper and zucchini, cook for a few minutes.
- Add coconut milk, fish sauce, and sugar. Bring to a simmer.
- Cook until everything is heated through and the vegetables are tender. Add basil leaves and salt to taste.
- Serve hot with rice.
Have you tried our wholesale coconut products yet?
Coconut Flour Chocolate Chip Cookies
Ingredients:
- 128 grams coconut flour (approximately 1 cup)
- 113 grams unsalted butter, melted (approximately 1/2 cup)
- 100 grams sugar (or a sugar substitute) (approximately 1/2 cup)
- 2 eggs
- 5 ml vanilla extract (approximately 1 teaspoon)
- 2.5 ml baking soda (approximately 1/2 teaspoon)
- 1.25 ml salt (approximately 1/4 teaspoon)
- 90 grams chocolate chips (approximately 1/2 cup)
Instructions:
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a bowl, mix together the melted butter, sugar, eggs, and vanilla extract.
- Stir in the coconut flour, baking soda, and salt until combined.
- Fold in the chocolate chips.
- Scoop the dough onto the prepared baking sheet, forming small rounds.
- Bake for 12-15 minutes or until the edges are golden brown.
- Let the cookies cool on the baking sheet before transferring to a wire rack.
Here is a great recipe that captures the heart of Cajun cooking. Have you tried our Gourmy Cajun Seasoning Pot?
Cajun Shrimp Skewers
Ingredients:
- 500g raw shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 tbsp Cajun seasoning
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Salt and pepper to taste
Instructions:
- Preheat a grill or grill pan to medium-high heat.
- In a large bowl, toss the shrimp with olive oil, Cajun seasoning, paprika, garlic powder, onion powder, salt, and pepper until the shrimp are evenly coated.
- Thread the shrimp onto skewers, leaving a little bit of space between each shrimp.
- Grill the shrimp skewers for 2-3 minutes per side, or until they are pink and opaque.
- Serve the Cajun shrimp skewers hot with your favorite dipping sauce.
Have you bought our Gourmy Basil Pot? Here’s a great recipe to inspire how you use it.
Basil Pesto Pasta
Ingredients:
- 500g pasta, such as fusilli or penne
- 100g fresh basil leaves
- 75g pine nuts
- 2 garlic cloves, chopped
- 50g parmesan cheese, grated
- 125ml olive oil
- Salt and pepper to taste
Instructions:
- Cook the pasta according to the instructions on the package.
- While the pasta is cooking, make the pesto by combining the basil, pine nuts, garlic, parmesan cheese, olive oil, salt, and pepper in a food processor.
- Process the ingredients until a smooth sauce forms.
- Drain the pasta and return it to the pot.
- Add the pesto to the pasta and toss until well coated.
- Serve hot, garnished with additional parmesan cheese and fresh basil leaves.
This quick and simple recipe is inspired by our Goumy Italian Seasoning Pot.
Italian Herb Roasted Vegetables
Ingredients:
- 500g mixed vegetables, such as zucchini, bell peppers, and onions, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tbsp Italian herb mix
- Salt and pepper to taste
Instructions:
- Preheat the oven to 200°C.
- Place the vegetables on a baking sheet and drizzle with the olive oil.
- Sprinkle the Italian herb mix, salt, and pepper over the vegetables and toss to coat.
- Roast the vegetables in the oven for 20-25 minutes, or until they are tender and slightly browned.
- Serve the vegetables hot as a side dish or chilled as a salad.
Have you tried our Gourmy Turmeric Pots? Turmeric is a key ingredient in curries and this easy Chicken Curry tastes amazing.
Turmeric Chicken Curry
Ingredients:
- 500g boneless chicken, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp grated ginger
- 2 tbsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 1 can (400ml) coconut milk
- Salt and pepper to taste
Instructions:
- Heat the olive oil in a large saucepan over medium heat.
- Add the onion, garlic, and ginger to the saucepan and cook for 2-3 minutes, or until the onion is soft and translucent.
- Add the chicken to the saucepan and cook for 5-7 minutes, or until the chicken is browned on all sides.
- Add the turmeric cumin, coriander, paprika, salt, and pepper to the saucepan and stir until the chicken is coated in the spices.
- Pour the coconut milk into the saucepan and stir until the chicken is fully coated in the sauce.
- Bring the curry to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
- Serve the turmeric chicken curry hot with rice or naan bread.
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