from Cindy Fleming, healthy food & nutrition advisor (as well as other CREWC duties)

If you’re trying to have the best of both worlds during the holiday season, here’s a treat to indulge in that’s also pretty healthy (especially if you like coconut):

Coconut Crisps

  • ¾ cup chickpea flour (can also use romano bean flour)
  • 1 tsp gluten free baking powder
  • ½ tsp salt
  • ½ cup coconut butter (can use butter if not dairy sensitive))
  • 1/3-1/2 cup sucanat (can substitute brown sugar)
  • 1 egg (or equivalent egg replacement)
  • 2 tsp good quality vanilla
  • ½ cup unsweetened, dessicated coconut
  • In bowl, stir together flour, baking powder and salt.
  • In mixing bowl, cream together butter and sucanat. Beat in egg and vanilla until light and fluffy. Stir in dry ingredients and coconut.
  • Drop by spoon about 2 inches apart onto non-stick baking sheet.
  • Bake in 350°F oven for 8-10 minutes until golden brown.