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Vegan Coconut Crisp

Vegan.World's picture
Ingredients
  Wholemeal flour 4 Ounce (115 grams)
  Wheat flakes 2 Ounce, crushed (55 grams)
  Cashew cream/Nut cream 4 Ounce (115 grams)
  Desiccated coconut 3 Ounce (85 grams)
  Barbados sugar 1 Ounce (30 gram)
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.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Interest: 
Holiday
Restriction: 
Vegan, Vegetarian
Ingredient: 
Coconut
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes

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4.004165
Average: 4 (12 votes)

Nutrition Rank

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

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Vegan Coconut Crisp Recipe