My Journey in the Far North

thoughts, inspiration, devotions and recipes from my journey in the far north

Lemon Coconut Cookies June 7, 2011

Filed under: Food,Weekly Post Challenge — tlobner @ 1:13 pm
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I love coconut and I love lemon.  Mix both together and you’ll get these light, crunchy, yummy cookies.  Oh, and yes, they are vegan. 

Lemon Coconut Cookies

Lemon Coconut Cookies

1  1/4 cups Spelt flour (if you don’t have spelt flour, all-purpose flour is fine)

1 1/2 cups all-purpose flour

1/2 cup coconut

1/4 tsp salt

1/2 tsp baking soda

2/3 cup white sugar

1 cup earth balance (soy free or whatever you prefer) vegan margarine

2-3 T lemon zest (or more as desired)

3 T fresh lemon juice

1/2 cup Lite Silken Tofu (firm), crumbled

Topping, mix these together in a bowl and set aside:

1/4 cup coconut

1/4 cup sugar


1. Pre-heat oven to 375 degrees.

2. Sift flours, salt, coconut and baking soda together, set aside.

3. Beat margarine, sugar and lemon zest together until fluffy.

4.  Add crumbled silken tofu and lemon juice to margarine mixture.  Whip until well mixed.

5.  Add flour mix until well combine.  Add flour as necessary if batter is too soft. You want to be able to roll the dough into balls.

6.  Using a 1″ cookie scoop, scoop out cookies, and roll in topping (sugar and coconut that is set aside in a bowl).

7. Place on lined cookie sheet, and press down a little to flatten.

8. Bake for 10-15 minutes until done and lightly golden.  Take out of oven and let cookies cool on cookie rack (I take them off the cookie sheet immediately).

Makes approximately 36 cookies, if you don’t taste test.

Lemon and coconut…yummm…I wonder if Starbucks can make a lemon coconut creme frap…and if it’s any good.  Has anyone tried it?


Lemon Drizzle Cake – Veganized February 19, 2011

Filed under: Food — tlobner @ 8:34 pm
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Picture this: a mound of lemons sit decoratively on a pedestal display in the living room.  

A few days ago they looked beautiful and fresh looking.  Now they are getting soft and fragrant, and quite quickly heading toward the ripe and unusable stage. 

In order avoid wasting them, my mom and I both decided to make something with them.  She made 3 batches of lemon curd and me…well, I was reminded of one of my favorite cakes in Scotland…found almost everywhere from Starbucks to Marks and Spencer’s…Lemon Drizzle Cake.  And, I veganized it.

I found the recipe for vegan lemon cake and decided to make it a lemon drizzle cake, using a lemon syrup rather than a frosting.  (I’m sorry about not having any pictures to share.)  One thing I’d change is to add more lemon to the cake, and I’ve updated the recipe below to include additional lemon. 

Lemons evoke springtime and warm days of summer…so as we look ahead to an early Spring (as Phil predicted on Groundhog Day), may this cake help us avoid those late winter blues.

Vegan Lemon Drizzle Cake

Serves 8

Cake Ingredients:

Zest of 1 large lemon

Juice of 2 large lemons

1 1/2 cups all-purpose flour

1 cup sugar

1 tsp baking soda

6 T vegetable oil (I used canola)

1 tsp white vinegar (you won’t taste it)

1 tsp vanilla

Water (see directions below)

Lemon Drizzle Syrup Ingredients:

1 cup water

1 cup sugar

1 lemon, zested

Juice of 2 lemons


Pre-heat oven to 350 degrees F or 190 degrees C.

Put flour, sugar and baking soda into a mixing bowl.  Mix together.

Grate the rind of the two lemons (this is the zest) into a liquid measuring cup or bowl.  Juice the lemons into the zest. 

Add water to the lemon juice and zest to make up 1 cup of liquid.  Add this to the dry ingredients.

Add oil, vanilla and vinegar.  Mix well.  Mixture will foam.

Pour into a very lightly greased 8 inch cake pan.  Bake 25 to 30 minutes or until center of cake bounces back when touched.  Let cake cool a little and top with lemon drizzle syrup (directions below).

While cake is baking, make the lemon drizzle syrup.

In a small sauce pan, make a simple syrup with the water and sugar.  Stir to dissolve the sugar, add the lemon juice and zest and cook (simmer or light boil, but not a full boil) until thickened as desired. To test the appropriate thickness, dribble some of the syrup onto a plate. Let cool and test. You want it to be a little thick and syrup-y.  When ready, let cool slightly.  When cake is finished baking, let cool on the cooling rack.  Use a cake tester or something to poke small holes on the top, and brush the syrup on to the cake.  Repeating several times.

(I used an 8″  springform pan.  After letting the cake cool slightly, I unlatched the pan and removed the cake, leaving the cake on the base, before topping with the syrup.)

This cake is really moist and surprisingly light.  Honestly, I don’t think anyone will know it’s egg and dairy free!