Princess and The Rock

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Wednesday, 11 February 2015

Maple-coated Coconut Crisps

Chinese New Year (CNY) is fast approaching and that means it's time for feasting and snacking again! There are many meanings attached to the different types of food that Chinese eat during CNY and sweets or sugary snacks are common features in every household we visit because they signify having a sweet life in the new year.

This is where my "headache" begins because I'm not fond of having my children eat food/snacks that contain a lot of sugar, salt or preservatives and most goodies belong to this category. So this year, I've decided to make a healthy snack pack for them to bring along during our CNY visits so that they can snack healthily.

This Maple-coated Coconut Crisps would be one of the items in their snack pack. I first saw this snack introduced by a friend of mine who's a vegan. However I felt the price was more than I was willing to pay so I decided to search for a similar recipe online and found this, which, I have adapted from. Try it, you may prefer it to your favourite popcorn!

Maple-coated Coconut Crisps

by Felicia Tan
Prep Time: 10 min
Cook Time: 15-20 min
Keywords: gluten-free vegan coconut maple syrup
Ingredients
  • 6 cups coconut flakes* or the whole package (approximately 200 grams)
  • 5 tablespoons maple syrup*
  • 1/2 - 1 teaspoon sea salt (Start with less and add more if needed.)
Instructions
  1. Preheat oven to 150℃.
  2. Mix all the ingredients. Make sure all the coconut is evenly coated with maple syrup and sea salt.
  3. Spread the coconut mixture on a sheet pan and bake for 15-20 minutes or until it turns light brown. Remember to stir the mixture every 5 minutes so that it will be evenly brown and crisp.
  4. Cool and store in an airtight container if you can wait to have it!

Variations:
  • Add 1/2 teaspoon cinnamon for a Cinnamon Roll flavour.
  • Add zest of 1 orange or lemon for a citrus zing.
  • Add a dash of cayenne pepper for some spicy kick!
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