Coconut squares

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Coconut squares

3 eggs
1 cup coconut milk
1/3 cup coconut oil
1/3 cup rice malt syrup
1 tbsp. vanilla essence
1/2 cup almond flour
1 tbsp. coconut flour
1 1/2 cups unsweetened shredded coconut

  1. Preheat your oven to 170 degrees (Celsius).
  2. Using a hand mixer, combine the eggs, coconut milk, coconut oil, honey and vanilla extract.
  3. Set your mixer to the lowest speed and slowly add the almond flour, followed by the coconut flour. Once mixed, add the shredded coconut.
  4. Continue mixing just until there is no clumping and the coconut mixture is consistent throughout.
  5. Pour the mixture into a baking dish and cook for 30 minutes, or until golden around edges (keep an eye on this).
  6. Once cooked through (stab with a fork to check) allow to completely cool.
  7. Cut into squares.
  8. Keep in the fridge.

If you have any comments in regards to this recipe, or would like to book a face-to-face, or distance consultation with me, please contact me at katiebarron@bigpond.com or phone 040 991 4552.

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