Coconut Crisp
 
Prep time
Cook time
Total time
 
Looks like an Anzac, tastes like an Iced Vo Vo - and only 3 ingredients.
Author:
Recipe type: Biscuit
Cuisine: Snacks
Serves: 24 pieces
Ingredients
  • 2 cups of shredded coconut
  • Brown Rice Syrup to taste
  • 2 teaspoons Vanilla Essence - Imitation one is fine for salicylate intolerance
  • Pinch of sea salt - optional
  • Food processor
Instructions
  1. Turn oven to 150 degrees C.
  2. Grease a sandwich tin and line with baking paper.
  3. Put the coconut in the processor and blend until quite fine.
  4. Add Rice syrup gradually - 1 tablespoon at a time.
  5. Add Vanilla Essence and blend again.
  6. Taste and adjust flavours to suit.
  7. Press the mixture into the tin and smooth out evenly. Make sure it is all the same thickness.
  8. Cook for approximately 1 hour.
Notes
You can cook this on a much higher temperature but you will need to watch it as it will burn quite quickly. The slice will harden more when you bring it out of the oven. Store in an air tight container.
Recipe by Coconut Oil Post at https://coconutoilpost.com/gluten-free-recipes/baking/coconut-crisp/