Love your coconut jam but not sure how to use it in baking? Our lovely contributing chef Kelly Barlow (@EatPrayCook) has whipped up this deliciously easy recipe for cashew coconut jammies! These yummy biscuits are made with coconut oil, coconut flour, coconut jam, and desiccated coconut, making for a tasty and coconutty treat. Let’s get baking!
What you’ll need:
- 50g Coconut Oil
- 20g Coconut Flour
- 40g cashew flour (just whizz up a bag of unsalted organic cashew nuts)
- ½ teaspoon bicarbonate soda
- 2 tablespoons raw honey (or Coconut Honey!)
- Coconut Jam for topping
- 20g Coconut Flour
- 40g cashew flour (just whizz up a bag of unsalted organic cashew nuts)
- ½ teaspoon bicarbonate soda
- 2 tablespoons raw honey (or Coconut Honey!)
- Coconut Jam for topping
Let’s get started!
1. Add your cashew nuts to your food processor, and blend until you reach an even flour consistency. Measure out 40g worth, and set aside any left over.
2. Add all the ingredients (except for the jam and desiccated coconut) to a food processor and whizz until well combined.
3. Spoon onto baking paper and shape delicately into biscuits. Make a small dent in the middle.
4. Bake for 6-8 minutes at 180 degrees Celsius (356 degrees Fahrenheit), until golden. They should be slightly springy! Leave to set on a cooling rack.
5. Spoon a bit of jam into your palms and gently place into each dent.
6. As the jam begins to soften with the heat, top with some desiccated coconut, and leave to set!
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