desiccated coconut Archives

Afternoon tea

Tweegevrietjies

12 – 15 minutes

Afternoon tea

Fancy cakes

30 minutes

Braai recipes

Coconut chapattis

10 minutes

Afternoon tea

Coconut cereal snowballs

Afternoon tea

Raspberry-and-coconut bundt cake

1 hour

Afternoon tea

Oat crunchies

30 minutes

Cake recipes

Vegan jam and coconut sponge pudding

Air-fryer recipes

Air-fryer Hertzoggie slices

approximately 25 minutes

Biscuit recipes

Chocolate-and-cardamom biscuits

10–12 minutes

Afternoon tea

Crunchy coconut macaroons

20 minutes

Biscuit recipes

White chocolate-and-tahini bread cookies

15–20 minutes

Breakfast recipes

Breakfast bars

25 minutes

Breakfast bars

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

225 g cashews and almonds, chopped
150 g desiccated coconut
3 medium bananas, mashed
10 dates, pitted and finely chopped
½ t bicarbonate of soda
45 g rolled oats
1 T fresh turmeric, grated

For the yoghurt-and-honey drizzle, mix:

½ cup plain yoghurt
2 T honey

Method

1. Preheat the oven to 180°C and grease a 20 x 20 cm baking tray.

2. In a large bowl, combine all the ingredients, transfer to the baking tray and press down gently.

3. Bake for 25 minutes, then allow to cool. Drizzle with the yoghurt mixture and cut into bars before serving.

Find more breakfast recipes here.

Roast chicken with peach hot sauce

Caesar chicken schnitzel

Harissa-rubbed chicken with heirloom tomato salad

Tweegevrietjies

Fancy cakes

Coconut chapattis

Coconut cereal snowballs

Raspberry-and-coconut bundt cake

Oat crunchies

Vegan jam and coconut sponge pudding

Air-fryer Hertzoggie slices

Chocolate-and-cardamom biscuits

Crunchy coconut macaroons

White chocolate-and-tahini bread cookies

Breakfast bars

Breakfast bars

Ingredients

Method