This months recipe is from Jenny.
She has adapted a recipe from kidspot.com.au and has added her touches. Enjoy.
It is packed with goodness from coconut oil and good quality eggs, potassium, vitamins and minerals from the dates. A perfect addition to kids lunchboxes
PREP 0:15 / COOK 0:20
INGREDIENTS
- 1/4 cup coconut flour
- 1/2 cup raw cacao powder
- 1 tsp baking powder
- 1/3 cup coconut sugar— can use Honey if you wish
- 2/3 cup medjool dates (chopped)
- 1/2 cup coconut oil
- 3 eggs
- 1 tsp vanilla extract
- 1/3 cup coconut milk or regular homogenised milk
- Fresh or frozen raspberries if adding into mixture or for garnish
- Shredded Coconut for decoration.
METHOD
- Preheat oven to 160C (140 fan-forced). Lightly grease a 20cm square tin and line with baking paper.
- Process all the dry ingredients and dates in food processor or Thermomix.
- Add wet ingredients and continue to process until just combined (don’t overmix).
- Pour the mixture into the prepared tin lined with unbleached baking paper, and bake for 20 minutes or until set. You can add raspberries when putting mixture in to the tin — layer of mixture, then raspberries, then reminder of mix. You will have to extend cooking time if you have added in the raspberries.
- Remove from oven, sprinkle with shredded coconut on top and set aside to cool before cutting into squares. Enjoy plain or with cream and raspberries.
