Tuesday, 13 October 2015

Coconut full moons (GAPS)

Easy baked coconut dessert for lazy weekdays

I am not keen to bake with honey (honey is the only sweetener that is GAPS legal). Sugar substitutes like maple syrup. xylitol, erythritol and stevia are on the forbidden list. Dried fruit on the other hand are allowed on the GAPS. I find that sweet, plump, juicy medjool dates are perfect for my baking adventures. I can chop them to add sweetness in tiny chunks to my baking or I can soak them then blend into a paste or sweet liquid to give overall sweetness to a dessert. Soaked and blended dates have a taste similar to maple syrup. Yumm!

You will need (makes 24):
2 cups desiccated coconut
2 medium-large egg whites
4 medjool dates
a pinch of Himalayan rock salt
a good pinch of ground cinnamon
a wee pinch of ground cardamom

1. Soak the dates for about 2 to 3 hours. Take the stones out and peel off the skin (it is already loosened up). Reserve some soaking liquid.
2. In a mixing bowl beat the egg whites with a fork just until they get a little foamy. Add the desiccated coconut.
3. Mash the dates with a fork, add 4 to 6 tbsp of soaking liquid, season with salt, cinnamon and cardamom, then immerse a hand blender and blend until smooth. Add to the coconut-egg mixture.
4. Line a baking tray with baking paper. Using a round tablespoon to scoop out the 'dough', scraping and slightly pressing the spoon to the side of the bowl. This will shape and mould the biscuits.
5. Place the round biscuits on the prepared baking tray. When the tray is full and the dough is finished, place it in a preheated oven at 160 C for about 20 to 25 min or until the edges are turned golden brown.
6. Place them on a wire rack and let them cool down completely.
7. Serve with honey sweetened home-made soured cream OR with chocolate sauce for PALEO. Enjoy!

[i] For more GAPS recipe ideas please visit my GAPS recipes selection.

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