sheercookery

Quick Coconut Macaroons

In Bake, Breakfast, Gluten-free on July 24, 2015 at 1:42 am

  

Mix half a cup of desiccated coconut with a quarter of a cup of potato starch, a quarter of a cup of tapioca starch, a teaspoon and a half of baking powder, and an eighth of a teaspoon of salt.

  

Add in 2 tablespoons of sunflower or safflower oil, 3 tablespoons of raw honey, a teaspoon of vanilla extract and a tablespoon of almond milk. Combine well then fold an egg white that has been beaten to a soft peak with a teaspoon of cream of tartar into the batter. Do this gently.

  

Scoop the batter into 5 greased cupcake molds (that’s about as much as this batter would yield), and bake in a preheated oven at 180ºC for 15 to 20 minutes (or until it passes the toothpick test).

 

Toasted Coconut Walnut Pudding

Toasted Coconut Walnut Pudding

 
Place on a rack to cool. Smear a bit of dairy-free butter (or regular butter) on top, and coat with some desiccated coconut. Good for 2 people with an extra piece you can either share or fight over. Best served warm with black coffee.

 

Toasted Coconut Walnut Pudding

Toasted Coconut Walnut Pudding

 
You can also use this recipe to create Toasted Coconut Walnut Pudding. Just use 1 cup of desiccated coconut instead of just half a cup, add 12 tablespoons of almond milk instead of just 1 tablespoon, and include some crushed walnuts into the mix.

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