Monday, 27 May 2013

Coconut Raisin Bars

Here's something coconutty along the lines of my Fig and Coconut Cake.  As you can see, ingredients in these recipes are versatile.  This one came out great.

1/4 cup crème fraîche
60g coconut oil (softened)
3 eggs
1 tsp vanilla extract
1/2 cup honey
250g (2 1/2 cups) ground almonds
1 cup coconut chips
1/2 cup raisins
1/4 tsp sea salt
Preheat the oven to 150 degree Celsius (300 degrees Fahrenheit).
In a big bowl, add all the ingredients starting with the wet ones and stir well as you go.
Pour into a greased, waxed cake tin.
Bake for one hour or until a knife comes out clean and the top is slightly browned.
Let cool in the tin.  Cut into strips.  Have a slice or two and store the rest in the fridge.  Nice with a glass of raw milk or kefir.

Can also be stored in the freezer, if it would last that long!