Vegan Coconut Crisp Recipe

Summary

Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelMedium
Health IndexAverageCuisine
CourseMethod
SpecialityVegetarian
Main Ingredient

Ingredients

 Wholemeal flour4 Ounce (115 grams)
 Wheat flakes2 Ounce, crushed (55 grams)
 Cashew cream/Nut cream4 Ounce (115 grams)
 Desiccated coconut3 Ounce (85 grams)
 Barbados sugar1 Ounce (30 gram)

Nutrition Facts

Serving size: Complete recipe

Calories 1312 Calories from Fat 487

% Daily Value*

Total Fat 66 g101.7%

Saturated Fat 49.3 g246.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 442.5 mg18.4%

Total Carbohydrates 184 g61.2%

Dietary Fiber 37.6 g150.5%

Sugars 44.7 g

Protein 27 g54.1%

Vitamin A 29.5% Vitamin C 197.8%

Calcium 9% Iron 235.4%

*Based on a 2000 Calorie diet

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.
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