Just J.Faye

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Coconut Cashew Butter

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Coconut cashew butter. I don’t even know what else to say.

coconut cashew butter

But I’ll try to say at least a few more things.

For starters, IT IS SO GOOD. Cashews are amazing and coconut is delicious. So of course processing them together into one concoction is just amazing. I mean, seriously. So good.

Then I’ll follow that up with, IT IS GOOD FOR YOU. This little jar is made up of cashews and coconut with a little bit of honey (maple syrup for the vegans) and some coconut oil. That’s it. It’s jam-packed with healthy fats that will provide you with tons of energy throughout the day.

That’s all you need to know, right? It’s good & good for you.

coconut cashew butter

Wait. One more thing, IT IS EASY TO MAKE. Process the cashews. Process the coconut. Process them together. Add in the honey and coconut oil then process some more. The most difficult part of this is finding the energy to pull out your food processor. Oh, and the anticipation. It takes some patience to sit and watch and wait for the cashews and coconut to turn into a beautifully smooth and delicious spread. But, totally worth it.

The longer you process, the smoother it will be. I like mine with a little gritty texture (crunchy over creamy for me always), so the amount of time it takes to make this will depend on your preference.

coconut cashew butter

Just be warned, this stuff is addicting. I find nut butters to be a very dangerous thing. I’m obsessed. I’ll take to it with a spoon straight from the jar. One spoonful turns into two, turns into… umm… more. Yes, it is healthy, but too much of a good thing is still too much.

Tread carefully, but know that I do fully support spoonfuls from the jar. It’s good on toast too. And probably in oatmeal as well. And probably many other things. Enjoy!

Coconut Cashew Butter
 
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A creamy delicious spread made up of coconut and cashews - super delicious & super good for you!
Ingredients
  • 1 cup cashews (I used raw, but roasted would work too)
  • 2 cups unsweetened coconut flakes
  • 1 tablespoon honey (or pure maple syrup, if vegan)
  • ½ tablespoon coconut oil (or more, if needed)
Instructions
  1. Add the cashews to the bowl of a food processor. Process for at least 5 minutes or until the nuts become smooth and creamy. Transfer to a bowl.
  2. Add the coconut flakes to the food processor and do the same thing – process until smooth.
  3. Add the cashew butter along with the honey and the coconut oil in with the coconut butter. Process for another 3-5 minutes or until your desired consistency has been reached. Feel free to add a little bit more coconut oil if the spread seems too thick.
  4. Transfer to an airtight container (like a little mason jar) and store on your counter for up to a week. But really, will it even last that long?!

coconut cashew butter

 

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Roasted Tomato and Zucchini Clafoutis with Whipped Lemon-Oregano Feta

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Everybody listen up. I have a super simple and delicious brunch recipe for you: Roasted Tomato and Zucchini Clafoutis with Whipped Lemon-Oregano Feta.

It’s amazingggggg.

Roasted Tomato and Zucchini Clafoutis

I first discovered clafloutis during my Google and Pinterest searches for a dessert to bring to a French-themed dinner (like this picnic-themed or this bacon-themed dinner). I originally wanted to make a crepe cake, but I um… it just seemed like a lot of work. A clafoutis on the other hand, is very easy and approachable. Plus, it sounds super fancy: clafoutis.

I ended up making this Cherry one from Saveur. My friends were skeptical at first (“Wait, what is this?!” “A cla-foo-tee.  I think that’s how you say it?”) but they liked it and we ate the whole thing.

Roasted Tomato and Zucchini Clafoutis

During my searches I also came across many savory versions and thought it would be a fun brunch recipe to try out.

So I did! And it was! Hooray!

The clafoutis itself is a simple batter of flour, eggs, milk, and a little bit of cream cheese that has been blended (or thoroughly whisked) together. It’s studded with tomatoes and zucchini that have been roasted with a little bit of olive oil and oregano. Then it’s topped with a whipped lemon-oregano feta spread.

Roasted Tomato and Zucchini Clafoutis

It’s hard to say what I love most about this because there are so many things:

  1. The popover-like batter with its crispy edges and airy interior.
  2. The roasted tomatoes and zucchini that are just oozing with so much flavor.
  3. The feta that has been whipped with cream cheese, lemon, and oregano to create an amazingly delicious spread.

I guess that’s only 3, but that’s 3 major things.

Besides tasting incredible, it is also very simple to prepare. You could even make the whipped feta and roasted vegetables the night before if you needed extra time in the morning – huge win.

Plus, it sounds cool and all your brunch guests will be impressed.

Annnddddd it’s pretty healthy, so you won’t feel sluggish and guilty after eating this.

I served this roasted tomato and zucchini clafoutis with a small loaf of crusty bread and a mixed green salad simply dressed with olive oil, balsamic vinegar, lemon juice, salt, and pepper. It was good. Really good. I want to make it (and eat it) again and again and again.

I think you would like it too. Sooooo… try it out. OH! And then if you do make it, take a picture and post it on Instagram with the hashtag #justjfaye. I would love, love, love to see everything you make! Seriously.

Roasted Tomato and Zucchini Clafoutis

Roasted Tomato and Zucchini Clafoutis
 
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This savory clafoutis recipe is studded with roasted tomatoes and zucchini. It's a simple and healthy brunch recipe that will impress your guests!
Serves: 4
Ingredients
  • 1 cup cherry tomatoes
  • 1 cup zucchini, cut into ¼” cubes
  • 1 teaspoon olive oil
  • 1 teaspoon oregano
  • ⅔ cup milk
  • 3 eggs
  • 1 tablespoon cream cheese
  • ⅓ cup flour
  • Salt and pepper
  • ½ tablespoon butter
  • Whipped lemon-oregano feta (see below for recipe)
Instructions
  1. Preheat the oven to 425 degrees. Line a baking sheet with foil.
  2. Place the tomatoes and zucchini on the prepared baking sheet. Drizzle with the olive oil and oregano, then toss until the olive oil is evenly distributed. Bake for 20 minutes. Feel free to check at 10 minutes and give the veggies a stir. When done, set aside.
  3. Combine the milk, egg, cream cheese, flour, and a little bit of salt and pepper in a blender and process until smooth, about a minute. Alternately you can thoroughly whisk the mixture together, just make sure everything is smooth and combined.
  4. Put the butter in an 7-inch cast iron pan and place in the oven for about a minute until melted. With an oven mitt (do not burn yourself!) move the cast iron pan around so that the melted butter coats the entire bottom and sides of the pan.
  5. Pour the batter into the cast iron, then drop in your veggies (you may not need all of them).
  6. Bake for 30 minutes. It will be puffed up a bit.
  7. Let clafoutis cool slightly before cutting. Serve with whipped lemon-oregano feta!

Whipped Lemon-Oregano Feta
 
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This whipped feta is tangy and delicious. It's great spread on the clafoutis or as a dip for bread and veggies.
Ingredients
  • 6 ounces feta cheese, room temperature
  • ¼ cup whipped cream cheese, room temperature
  • 1-2 tablespoons lemon juice
  • 1 teaspoon olive oil
  • 1 teaspoon oregano
Instructions
  1. Place all ingredients into the bowl of a food processor and process until smooth, about 4-5 minutes.
  2. Store leftovers in a sealed container in the refrigerator.

By the way, do you use Yummly? It’s a website where you can search, save, and share recipes! You can even separate them into different collections like “Summer BBQ”, “Brunch”, or “Pizza Night”. I just added the Yummly button to all my posts, so all you have to do is set up an account (if you don’t have one already), then press the “Yum” button at the bottom of the post and it will be saved to your Recipe Box. I suggest you check it out, especially if you love drooling over delicious recipes!

Roasted Tomato and Zucchini Clafoutis

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