St Patrick Pistachio Cookies
9th April 2015
New You Boot Camp Hamantaschen
9th April 2015
Ingredients
- 12 eggs separated
- 2/3 cup maple syrup
- 1 cup Coconut Flour
- 1 tsp baking soda
- 2 vanilla bean seeds
For filling:
- 1 can Coconut cream (chilled in fridge overnight)
- 1-2 tbsp maple syrup
- 1/2 cup jam
Jam recipe
- fresh or frozen berries (Blueberries or Mixed Berries are good. Don't use just raspberries, see update below.)
- water
- 1 Lemon juiced
- maple syrup to taste
Servings:
Instructions
- Heat oven to 170 degrees Celsius (338F)
- Grease with coconut oil and line two 20 cm (8 inch) round pans with baking paper.
- Beat egg whites with electric beaters until they form soft peaks.
- In a separate bowl, beat egg yolks and maple syrup until pale yellow. (1-2 mins).
- Add coconut flour, vanilla seeds and baking soda to yolks & honey and beat until well combined.
- Using a metal spoon, mix 1/3 of the egg white mixture into the egg & flour mixture.
- Gently fold in the remaining egg whites.
- Divide mixture between the pans and bake for 20-25 mins until golden brown and top feels done. (Mine takes 22 mins).
- Cool cakes on wire racks.
- When cakes are cool, use electric beaters to beat the coconut cream that has separated to the top of the can. (About 1 cup)Â Add honey to taste.
- Decorate with a layer of jam, then a layer of cream between the two layers.
- Sprinkle top with coconut flour or decorate with more cream and fresh strawberries.
- Serve straight away, or store in the fridge. Tastes great the next day if you have any leftovers!
Jam recipe
- Put your berries into a saucepan with enough water to cover the base. Heat over medium heat until boiling. Reduce the heat to medium/low and simmer, stirring occasionally.
- Enjoy!
