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I was crusing at another board and came across a coconut treat recipe. I tweaked it quite a bit and came up with something I really like. It's not for Induction though, and it's not o.k until rung 3 of OWL because of the shredded coconut. Anyway, here it is:
3 teaspoons unsweetened coconut flakes (I use Bob's Redmill shredded medium)
1 teaspoon ground flax meal
1 packet of Splenda
1/2 teaspoon pure vanilla extract
1 Tablespoon coconut oil melted to liquid form (I use Spectrum expeller pressed organic coconut oil)
Take a small piece of parchment and cut it to fit a small snack plate. In a small bowl mix the coconut, flax and Splenda. Add the vanilla extract and coconut oil and mix very well. Making sure the dry ingredients are moist. Depending on how you measure you may need to add a tiny bit more of coconut oil. Place mixture on the parchment paper on the plate and pat down with the back of a small spoon to form a slightly thin circle. Also with the back of the spoon press the edges inward gently to keep it neat. Place in freezer for at least 10 minutes. The parchment will peel right off and you now have a frozen "cookie". Eat immediately.
I'm guessing the carb count would be around 2 for this recipe. I couldn't get into Fitday correctly so please note that is a guess. I really enjoy this recipe because it's not overly sweet, super quick and great way to incorporate coconut oil into a treat.
Here's a pic:
3 teaspoons unsweetened coconut flakes (I use Bob's Redmill shredded medium)
1 teaspoon ground flax meal
1 packet of Splenda
1/2 teaspoon pure vanilla extract
1 Tablespoon coconut oil melted to liquid form (I use Spectrum expeller pressed organic coconut oil)
Take a small piece of parchment and cut it to fit a small snack plate. In a small bowl mix the coconut, flax and Splenda. Add the vanilla extract and coconut oil and mix very well. Making sure the dry ingredients are moist. Depending on how you measure you may need to add a tiny bit more of coconut oil. Place mixture on the parchment paper on the plate and pat down with the back of a small spoon to form a slightly thin circle. Also with the back of the spoon press the edges inward gently to keep it neat. Place in freezer for at least 10 minutes. The parchment will peel right off and you now have a frozen "cookie". Eat immediately.
I'm guessing the carb count would be around 2 for this recipe. I couldn't get into Fitday correctly so please note that is a guess. I really enjoy this recipe because it's not overly sweet, super quick and great way to incorporate coconut oil into a treat.
Here's a pic:
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