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Ingredients
US|METRIC
4 SERVINGS
- 125 grams butter (softened)
- 1/2 cup malt syrup (rice)
- 1/2 tsp. vanilla powder
- 3 eggs
- 1 3/4 cups self raising flour
- 1/2 cup milk
- 2 cups shredded coconut
- 2 Tbsp. malt syrup (rice)
- 1/4 cup raw cacao powder
- 1 Tbsp. butter
- 1/2 cup boiling water
- 6 free range eggs (organic /)
- 1 Tbsp. vanilla extract (or 1 teaspoon vanilla bean paste)
- 2 Tbsp. raw honey (or sweetener of your choice, organic maple syrup, few drops stevia etc)
- 1/4 cup macadamia nut oil (or your choice of, cold pressed coconut oil)
- butter oil
- 1/2 cup coconut flour (see notes)
- 2 tsp. gluten-free baking powder
- 1 cup frozen raspberries (or fresh)
- 1 cup desiccated coconut (or shredded, for rolling)
- 70 cocoa
- 100 grams chocolate
- 60 mL coconut water (or coconut milk)
- 3 whole eggs
- 1/2 cup tapioca flour
- 3/4 cup almond meal
- 2/3 tsp. gluten free baking powder
- 2/3 cup coconut oil (melted)
- 4 Tbsp. malt syrup (rice)
- 1 tsp. vanilla extract
- 1/2 cup cocoa powder
- 2/3 cup coconut oil
- 2 Tbsp. malt syrup (rice)
- 1 tsp. vanilla extract
- 3 Tbsp. coconut milk
- 1 1/2 cups desiccated coconut (unsweetened)
- 75 grams sugar (castor)
- 85 grams gluten free cornflour (I used half cornflour, half amaranth)
- 1/2 tsp. gluten-free baking powder
- 240 grams gluten free icing sugar
- 60 grams cocoa powder
- 15 grams butter
- 3/4 cup milk
- 3 cups coconut (dessicated)
- 1 cup gluten free polenta
- 125 grams butter (at room temperature)
- 1/2 cup coconut sugar
- 2 eggs
- 1 Tbsp. grated orange rind (finely)
- 2 Tbsp. orange juice
- 1 cup almond meal
- 1 tsp. gluten-free baking powder
- 2 cups desiccated coconut
- 3 cups blanched almonds (soaked overnight)
- 2 cups shredded coconut
- 1/2 honey
- 3/4 cup coconut milk
- 1/4 cup coconut oil
- 1 Tbsp. vanilla extract
- 1 cup coconut milk
- 2 Tbsp. coconut nectar
- 1/2 tsp. vanilla
- 1 pinch salt
- 2 tsp. agar agar
- 8 tsp. boiling water
- 1 cup frozen mixed berries
- 1 tsp. lemon juice
- 1 tsp. coconut nectar
- 1 pinch salt
- 2 cups cacao powder
- 1 cup syrup
- 1 cup coconut oil
- 1/4 tsp. sea salt
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Notes
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