Wednesday, 7 November 2012

Coffee & Coconut Slice

This is another inspired recipe. Be warned it is very easy to eat. I had to give away half the batch for fear I wouldn't be able to support my body weight in handstand pushups after eating a whole batch.

I like cooking for people, in a perfect world I could charge for this stuff and buy a house and have a veggie patch and I'd be cooking and training whenever I felt like it. That sentence makes me sound like a hippy. I'm not a hippy.

Enjoy this recipe, like the sweet potato brownies, I like these in the freezer. It is hot at the moment and frozen delicious things are an awesome way to finish my day!

  • 1/2 cup almond meal
  • 2/3 cup Unsweetened Shredded Coconut
  • 1/2 cup Coconut Oil, melted
  • 1/2 cup coconut milk
  • 1/4 cup  Honey
  • 4 eggs, whisked
  • 4 teaspoon ground coffee dissolved in 1/4 cup water
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • pinch of salt

For the topping
  • 1 cup crumbled walnuts
  • 2 tablespoons Coconut Oil
  • 2 tablespoons almond spread
  • 1 teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • pinch of salt

  1. Preheat your oven to 180 degrees.
  2. Mix all dry ingredients: almond meal, shredded coconut, baking soda and baking powder, cinnamon, and salt.
  3. Then add your wet remaining ingredients to the dry ingredients. Mix together.
  4. Grease a 8×8 or 9×9 glass baking dish and pour into the dish.
  5. Bake for 25-30 minutes or until edges are browned and middle is completely cooked through.
  6. While your cake is cooking, pull out a large skillet and place over medium heat.
  7. Add your coconut oil, almond spread &cinnamon then almonds. Mix to coat almonds.
  8. Cook for a couple minutes longer being sure not to burn the almonds, but remove from heat.
  9. Once cake is done cooking, top with almonds and slightly press down to help stick to the cake.
Let cool (& freeze if you like - I do) then serve with some coconut milk and berries - YUM!

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