Vegan Coconut Crisp Recipe
Ingredients
| Wholemeal | 4 Ounce | |
| Wheatflakes - 2 ounce (55 grams), crushed | ||
| Cashew cream | 4 Ounce | |
| Coconut | 3 Ounce | |
| Sugar | 1 Ounce | |
Directions
GETTING READY
1. Pre-heat the oven at 325°F/170°C (Gas Mark 3).
2. Grease a baking tin with butter.
MAKING
1. In a pan, warm margarine on a very low flame.
3. Add the remaining ingredients to the margarine. Mix it well and knead dough.
4. In a well-greased baking tin, take the dough.
5. Bake it at 325°F/170°C (Gas Mark 3) for 10 minutes.
6. Remove from the oven and cut the fluffed dough into the shape of biscuits.
7. Bake it again in the oven for another 5-10 minutes.
8. Remove from the oven and keep it aside to cool.
SERVING
9. Serve Vegan Coconut Crisp with hot beverages like tea or coffee.
1. Pre-heat the oven at 325°F/170°C (Gas Mark 3).
2. Grease a baking tin with butter.
MAKING
1. In a pan, warm margarine on a very low flame.
3. Add the remaining ingredients to the margarine. Mix it well and knead dough.
4. In a well-greased baking tin, take the dough.
5. Bake it at 325°F/170°C (Gas Mark 3) for 10 minutes.
6. Remove from the oven and cut the fluffed dough into the shape of biscuits.
7. Bake it again in the oven for another 5-10 minutes.
8. Remove from the oven and keep it aside to cool.
SERVING
9. Serve Vegan Coconut Crisp with hot beverages like tea or coffee.
Chef
