My Cast Iron Wood Burner and Rhubarb Coconut Biscuits

Rhubarb coconut biscuitsOne of my favourite things about my house is the cast iron wood burner. From now till March on most chilly nights we have it lit simmering away on a low burn.
The comforting heat makes the front room the cosiest place in the house.
If the heat doesn’t have you curled up for a wee bit of shut eye then tea with biscuits and a good book is most welcome. So to celebrate the onset of the season where we are encouraged to hunker down a biscuit to match is necessary.

I wanted something hearty and wholesome. The rhubarb plants at the moment are bursting with stocks so it seemed fitting. It is true rhubarb is mostly used for crumble with custard but why not in a biscuit with coconut. You make it into a sweet and tangy compote that is baked with the coconut and some set aside to spoon on top.
This biscuit has quite a healthy taste to it which may not be what you have in mind but with tea or coffee, it’s quite nice. Hope you like it.


coconut rhubarb biscuits



Rhubarb Compote Coconut Biscuits

250g (1.5 cups heaping) Rhubarb Chopped
2 Tbsp lemon juice (1/2 lemon)
Splash of Vanilla extract
pinch of sea salt
2 Tbsp maple syrup
1 Tbsp water

100g (3/4 cup) ground almonds
100g (1 cup) unsweetened dried coconut
1/2 tsp baking powder
1 Tbsp coconut oil melted
1 Tbsp maple syrup
1/2 (50g) banana mashed

1)Make your compote by putting the first 6 ingredients in a pot covered on medium high heat. Check and stir rhubarb. Once it’s soft and cooked remove lid and boil away any remaining liquid. You want the compote thick not runny.

2)In a separate bowl place the almonds, coconut, and baking powder together.

3)Then add the banana mashed,melted coconut oil, and maple syrup to the dry almond-coconut mixture.

4)Add 150g (1 cup heaping) of the cooked Rhubarb to the biscuit dough and mix well. Keep the remaining cooked rhubarb for the top of the biscuits.

5)Roll biscuits into balls approx. 12 and place on a baking sheet. Don’t push down.

6)Cook them at 350f(180c) for 10-12 minutes or until golden brown. Allow to cool then spoon on remaining rhubarb. Enjoy with a hot drink and hot fire.

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