Wednesday, September 22, 2010


Stolen, but altered. Courtesy of

2 cups raw almonds (soaked if possible)
1 cup raw walnuts (same)
½ cup unsweetened coconut flakes or grated coconut
3 egg whites
Optional - 2T sweetener (either maple syrup or honey)

1. Preheat oven to 350 and line metal trays with foil or paper.
2. Using about a cup of nuts at a time, depending on blender size, process nuts in a deep or sealed bowl until chunks are at the desired size. You can also chop the nuts by hand if you're keen for a long, steady workout.
3. Place prepared nuts in a large bowl, and add coconut.
4. In a small, dry bowl, beat egg whites until smooth, glossy peaks form. Add sweetener, and stir thoroughly.
5. Add egg mixture to nuts & coconut, and stir thoroughly until no egg foam is visible and everything has been coated. If you feel the egg didn't stretch far enough, whip up another white and add that to your bowl.
6. Spoon nut mixture onto bakeware, keeping the layers no thicker than an inch high.
7. Bake in oven for around 10 minutes, or until the top layer starts to become golden.
8. Remove from oven and stir mixture to bring uncooked nuts to the surface and to break apart any lumps. Replace in oven and bake for another 10 or so minutes, watching for burning. You may need to repeat this step if your batch is cooking unevenly.
9. When cooked to your liking, remove from oven and allow to cool thoroughly before storing in an air-tight container.

Serve with berries & coconut cream for best results, but is also good with almond milk.

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