http://www.simply-gourmet.com/2013/02/282-cinnamon-bun-meringue-bars.html
Ingredients
4 large eggs, separated
2 tbsp raw honey, (30 mL)
1 tsp cream of tartar, (5mL)
1/4 cup extra virgin coconut oil, (60 mL)
1 tbsp raw honey, (15 mL)
2 tsp vanilla extract, (10 mL)
1/4 cup coconut flour, sifted (60 mL)
1/4 tsp cream of tartar, (1 mL)
1/4 tsp baking soda, (1 mL)
1/8 tsp salt, (0.5 mL)
1-2 tbsp cinnamon, (15-30 mL)
Preheat oven to 350 degrees (180 C). Line a 8X8 glass baking dish with parchment paper. Rub the sides that are not covered by parchment paper with coconut oil.
In a large bowl combine all the egg whites, raw honey and cream of tartar. Whip until stiff peaks form. Set aside.
In a separate bowl, combine the egg yolks, coconut oil, honey and vanilla. Add to the bowl, coconut flour, cream of tartar, baking soda and salt. Mix until smooth.
Place cinnamon in a small bowl. Drop by small spoonfuls the coconut flour mixture into the cinnamon. Coat the dough in cinnamon and place on the bottom of the dish and layer with whipped egg whites. Alternate between layers.
Bake for 20 minutes. The dish is done when the meringue is lightly brown. Cool and cut into squares. Leftovers do not need to be refrigerated.
MY NOTES: The coconut oil is usually solid. I warmed mine up in the microwave to melt and then added it to the recipe. Carol mentioned that her portion sizes are 16 per recipe. Based on the dish below that I used, I would say it would give me four 2X2 inch pieces.
Ingredients
4 large eggs, separated
2 tbsp raw honey, (30 mL)
1 tsp cream of tartar, (5mL)
1/4 cup extra virgin coconut oil, (60 mL)
1 tbsp raw honey, (15 mL)
2 tsp vanilla extract, (10 mL)
1/4 cup coconut flour, sifted (60 mL)
1/4 tsp cream of tartar, (1 mL)
1/4 tsp baking soda, (1 mL)
1/8 tsp salt, (0.5 mL)
1-2 tbsp cinnamon, (15-30 mL)
Preheat oven to 350 degrees (180 C). Line a 8X8 glass baking dish with parchment paper. Rub the sides that are not covered by parchment paper with coconut oil.
In a large bowl combine all the egg whites, raw honey and cream of tartar. Whip until stiff peaks form. Set aside.
In a separate bowl, combine the egg yolks, coconut oil, honey and vanilla. Add to the bowl, coconut flour, cream of tartar, baking soda and salt. Mix until smooth.
Place cinnamon in a small bowl. Drop by small spoonfuls the coconut flour mixture into the cinnamon. Coat the dough in cinnamon and place on the bottom of the dish and layer with whipped egg whites. Alternate between layers.
Bake for 20 minutes. The dish is done when the meringue is lightly brown. Cool and cut into squares. Leftovers do not need to be refrigerated.
MY NOTES: The coconut oil is usually solid. I warmed mine up in the microwave to melt and then added it to the recipe. Carol mentioned that her portion sizes are 16 per recipe. Based on the dish below that I used, I would say it would give me four 2X2 inch pieces.
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