Super Healthy Coconut Crunch

coconut crunch
I’m so excited I came across this new ingredient for my gluten-free baking. It is organic coconut crunch! As good as it sounds, coconut crunch is naturally high in fibre, vitamins and minerals and a great source of iron for vegetarians. So what is it? After the extra virgin coconut oil has been extracted, the coconut flesh is then air-dried and processed to grounds with no bleaching, preservatives or additives. I’m glad nothing is wasted! It retains its natural brownish colour, nutty coconut taste and crunch texture, perfect for baking coconut cookies, fruit crumbles, cakes, etc. I purchased online but I’m sure you can find them in local health food shops, too.

These cookies are for everyone to enjoy. For the better health, I used the amazing chia seeds to replace eggs. Coconut oil and coconut palm sugar is used instead of butter and refined sugar. Nutty tahini and a hint of Himalayan salt is also going to add a richness and satiety, you will never miss a store-bought sugary cookies ever again. On top of that, it is embarrassingly easy and quick to make when all ingredients are ready in your pantry. Be responsible cause I know you cannot stop after just one x

Ingredients (x6-7 cookies)

Strongly brewed espresso
15g chia seeds
50g coconut sugar
50g coconut crunch
50g brown rice flour
1 tbsp tahini
1 tbsp coconut oil, melted
a pinch of Himalayan salt

Place all ingredients in a large bowl and stir to combine with a spatula. Set aside for 5-10 minutes until chia seeds swell up and coconut crunch/ flour absorb all moisture. Spoon a cookie batter onto a lined baking paper and gently press with the back of spoon into rounds. Bake in the oven for 20 minutes or until golden. Let it cool completely and enjoy with a cup of tea or coffee.

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