- DIFFICULTY: EASY
- 45 MINS
1. Coconut Ladoo
Ingredients
- Nutrich Desiccated Coconut - 1 1/3 Cups (extra for coating)
- Milk - 3/4 Cup
- Sugar - 1/3 Cup
- Ghee - 2 tsp
- Cardamom powder - 1/8 tsp
Instructions :
First take a large pan and saute the coconut until it is slightly warm to touch. This basically removes excess moisture from the coconut. But take care to not change the color of the coconut.
Now add the milk and sugar and mix well. Stir at regular intervals and Continue to cook in medium low flame until the mixture becomes dry.
Now add the ghee and give a quick mix. Add the cardamom powder and mix well. Cook until the mixture turns slightly sticky starts to bind with itself
Turn off the flame and let it cool down until it is cold enough to touch. Grease your palm with more ghee and roll out the coconut mixture into balls. Roll the coconut ladoos into some more desiccated coconut. Leave it to cool completely to room temperature.
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2. Layered Coconut Burfi
Ingredients
- 1/2 cup Nutrich coconut flour.
- 1/2 tsp baking soda
- 1/4 teaspoon unrefined sea salt
- 3 eggs
Instructions :
Place a large heavy bottomed pan over low heat. Add coconut and condensed milk. Cook, stirring continuously for 2-3 minutes or until the mixture gets a semisolid consistency. Add cardamom and ghee. Cook again, stirring continuously, for 2-3 minutes or until the mixture starts to leave the sides of the pan. Remove from heat.
Divide the mixture into two equal parts, and add a few drops of red food color to one half of the mixture. Mix well to get a dark pink hue. Set aside.
Grease and line a slice pan or a small plastic container with baking or parchment paper. Make sure the paper is overhanging at the sides. Add the pink coconut mixture into the container. Use a spatula to spread the mixture in one single layer. Add the white mixture on top of the pink layer. Use a spatula to spread the white mixture in a single layer. Smooth the top.
Place the container in the fridge for an hour to set. Once set, cut into desired shapes. Sprinkle with more coconut if you like. Serve.
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3. Granola Bars
Ingredients
- ¼ cup unsalted butter, softened
- ¼ cup Nutrich virgin coconut oil, melted
- ¾ cup pure maple syrup
- 4 large eggs
- ½ teaspoon vanilla extract
- ¾ cup Nutrich coconut flour
- ½ teaspoon salt
- 2 tablespoons ground cinnamon
- 2 tablespoons granulated sugar
Instructions :
Preheat oven to 350.
In a medium bowl, melt coconut oil. Whisk in sugar icing until smooth and set aside.
In a large bowl add shredded coconut , cranberries, sunflower seeds and chocolate chips.
In the icing bowl, add in salt, liquid sweetener (fiber syrup) and vanilla, stir until combined. Pour icing on top of dry ingredients and mix until well incorporated.
Press mixture into a pan to compact it as much as possible.
Bake for 20-25 minutes until granola bars look “dried out” and the edges just begin to brown.
Allow to cool completely and cut into bars with a very sharp knife.
