For quite a long time baking wasn’t really my thing. When I was teenager, we made some muffins or brownie with my sister and my mum, but that was it. We didn’t actually need to make anything more, because our grandmother treated us with cakes and other baked stuff almost every weekend.
Since we moved to the UK with my husband, I was missing the flavours of home-made cakes, so I started to bake some of our old favourites. I also re-wrote these recipes to make them healthier. This coconut pastry is a good example of my observation that some of these old favourites could taste even better when healthier.
The original recipe didn’t come but nut butter spread on top of course, but ever since we started our nut butter business, they happen to land on anything you can imagine.
Our Filthy Fit Cweet cashew butter goes well with these coconut cookies, try them with a half teaspoon on top because you can be filthy without feeling guilty! 😉
Ingredients:
160 g flour – I use a mixture of coconut flour (40g), chickpea flour (90g) and sweet rice flour (30g)
60 g desiccated coconut
50 g xylitol or 6.25 g stevia
1 teaspoon baking powder
Pinch of sea salt
60 g butter or coconut oil
1 egg
50 ml milk (dairy milk or coconut milk)
Cweet cashew butter
Method:
Preheat the oven to 175 degrees C.
Take a large mixing bowl and mix all dry ingredients: flour, coconut, sugar, baking powder and salt.
Separate the eggs, put the egg white in a bowl and set aside.
Add to the dry ingredients the egg yolk, the milk, and the soft butter. Don’t melt the butter, just make sure it’s at room temperature. Mix the dough with your hands until unified, form a ball and put in the fridge for 10 minutes.
Whisk the egg white with a hand mixer until hard.
Take the dough and roll out quite thinly, then cut out round-shaped pieces. Place them on a baking tray, spread the egg white and sprinkle some desiccated coconut on the pastries.
Bake for about 10 minutes and when ready, spread some Cweet nut butter on top and enjoy!
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