I’m currently on the Autoimmune Protocol, a nutrient-rich elimination diet that removes foods that irritate the gut, cause gut imbalance and activate the immune system. You can read more about the protocol and why I’m doing this here.
Oh the thinks you can think up if only you try! (Dr. Seuss, Oh, the Thinks You Can Think!)
I’m a little bit excited about my newest wee kitchen experiment.
When you’re on the Autoimmune Protocol, there’s so much you just can’t eat. And, most of the time I’m actually fine with that, but it does make for a bit of a challenge when you’re entertaining. Especially when you want to try something new…
We had invited good friends over for a long overdue catch up and to check out Casa TSL (which, just quietly, has never looked as tidy as it does at the moment). Sidenote: if you ever need some motivation to declutter – put your house on the market!
Any-who, I already knew that my friend, Sal’ was inordinately fond of my Macaroon Balls, but it’s always nice to offer a choice in your wee sweet morsels, I think. And, in my search for something new, I came across a wonderful-looking technique where you process/blend desiccated coconut* into a batter. Sounded simply too good to be true to me. I had to give it a try…
Guess what? It worked a treat. Even in my twenty year old food processor. A M A Z I N G !
I amended my recipe from the talented baker, Mary, from the amazing Simple&Merry. If you’ve never checked out her wonderful blog, I urge you to go and have a wee look-see.
A couple of tips if you’re planning on giving this recipe a whirl:
- I kept an eye on my food processor as my shredded coconut was working its magic. Maybe I’m a little paranoid but I imagine five minutes of processing can be a little challenging for older food processors (like mine!)
- The batter is essentially coconut ‘butter’. Your tea cakes will keep their shape and texture much better if you keep them in the fridge. We had a warm autumn afternoon here. My tea cakes were a little worse-for-the wear as a result.
SCRUMPTIOUS Raspberry Coconut Tea Cakes
3 cups desiccated coconut
Zest of one lemon
1/4 cup freshly squeezed lemon juice (conveniently approx. one lemon!)
1/4 cup maple syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
20 raspberries (frozen or fresh)
1) Heat your oven to 160°C/320°F. Line a couple of mini muffin pans (I used 20 liners).
2) Pop your desiccated coconut into your food processor*. Process on high for 5 minutes. Let your food processor cool down for 5 minutes. Use a spatula to scrape down the sides of the bowl. Turn on for another 5 minutes or until the coconut begins to resemble a batter.
*This can be done in a high-speed blender, like a Vitamix, if you have one. Since not everybody has one of those, I thought I’d experiment. I’ve had my trusty Braun food processor for nearly 20 years and he did get quite warm during this process, but he got there.
3) Add your lemon juice and zest, maple syrup and salt. Mix until your batter is fully combined.
4) Add your baking soda. Pulse a couple of times to just combine.
5) Spoon the mixture into your mini muffin tins. Pop a frozen raspberry on the top of each one and press down gently.
6) Bake for 15 – 20 minutes, until lightly toasted. Allow to cool on the bench
7) Pop your tea cakes into a sealed container in the fridge until you are ready to eat them.
E N J O Y !
* finely shredded coconut