Toasted Coconut Goodness...
Chocolate Coconut Streusal Topping...
Ooey gooey goodness...
1 C Spelt Flour (or 1 C White Whole Wheat Flour)
1 C Oat Flour (or 1 C White whole wheat Flour)
1/3 Coconut Palm Sugar (or evaporated cane sugar)
1/2 tsp Salt
3 tsp Baking Powder
2/3 C Lite Coconut Milk (or almond, but coconut is good!)
1 Egg
1/3 C Plain Greek Yogurt (or applesauce)
1 tsp Coconut Extract
1/4 C Coconut Chips (unsweetened)
1/2 C Dark Chocolate Chips or mini semi sweet
Combine wet and dry together. DO NOT OVERMIX!
Add more coconut milk if it seems dry.
Fill muffins tin and cover with streusel topping (below)
Bake at 400 for about 13-15 minutes
The last 2 minutes top with chunks of coconut!
Chocolate Shredded Coconut
(aka Streusel Topping)
I LOVE this stuff! I sprinkle it on ice cream, cereal, yogurt, or just eat it plane! Its so yummy.
Start by following the steps for coconut butter. You can use a processor or vitamix.
Now - the only reason I discovered this, is because coconut butter is temper-mental and sometimes just doesn't work! So get it to the point where it is really hot and almost a liquid state, but not quite. It NEEDS to be very warm though.
Put about 1 cup into a bowl and stir in cocoa powder. I just eye it, about 1/4 of a cup to 1 cup of coconut. Then using a fork mash to combine. Add about 1/2-1 tsp of powdered Stevia and 1/2 tsp of vanilla if you want. Continue to combine with fork, until all incorporated. YUM!!!
For the streusel topping, you can blend about 1/2 cup of mix with 2-3 tsp of brown sugar.
This sweetens it a lot, so I prefer not, but for others out there -this is DELISH!
ENJOY!
This went perfect this morning for Father's Day breakfast in bed next to Avocado Egg Boats!
I've seen them all over pinterest and was so excited to try!
Scoop out avocado in the middle a little bit.
Crack egg, salt and pepper,
bake at 425 for about 12-14 minutes. Until desired doneness.
Top with cheese if you like!
Simple, Easy, Healthy, and Tasty!
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