From Kim Trott, chef at the Centre: This is a recipe Cindy Fleming shared with me, it was a big hit at one of our retreats!

  • 3/4 cup chick pea flour
  • 1 tsp baking powder (gluten-free)
  • 1/2 tsp salt
  • 1/2 coconut butter or regular butter
  • 1/2 cup sucanat (a natural sweetener)
  • 1 egg
  • 2 tsp good quality vanilla
  • 1/2 cup dessicated coconut

In a bowl, cream together butter and sucanat.
Beat in egg and vanilla until light and fluffy.
Stir in dry ingredients and coconut.
Drop dollops onto a baking sheet by spoon, each about 2 in. apart.
Bake at 350 for 8-10 minutes or until golden brown.