January 06, 2020

Sweet Flakes

Sweet Flakes

What’s white, shredded, and naturally sweet? Bob’s Red Mill Flaked Coconut of course! Perfect for cakes, cookies, granola, and fruit salads, this baking necessity is Tieghan Gerard’s next pick for her CrateChef box!

With no artificial sweeteners, flavors, or preservatives you can add the rich flavor of fresh coconuts to anything - guilt free! Also, did we mention that it’s non-gmo, vegan, keto, AND paleo? Say less.

The texture is great for all-things baking, but you can also sprinkle coconut on a stack of pancakes or a bowl of oatmeal for a cute and tasty garnish.

Here’s a delicious recipe from our friends at Bob's Red Mill for German Chocolate Cupcakes to get you started with some coconut-incorporated recipes:

German Chocolate Cupcakes
Ingredients

  • 2 1/2 cups super fine cake flour
  • 1/4 tsp salt
  • 1 tsp baking soda  
  • 1/4 cup semi-sweet chocolate chips (4 oz)
  • 3/4 cup butter
  • 1 1/2 cups sugar 
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk

For the frosting

  • 4 egg yolks
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 1 cup sugar
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1-1/2 cups pecans chopped, toasted
  • 2 cups flaked coconut

Instructions

  1. Preheat oven to 350°F. Line cupcake pan with baking cups.
  2. Combine flour, baking soda and salt in a bowl and set aside.
  3. In a large bowl microwave chocolate and butter until butter is melted, 1 to 2 minutes. Stir until well blended. Add sugar and beat until blended. Add eggs, mixing after each addition. Mix in vanilla. Add half of flour mixture to chocolate mixture and mix well. Mix in the buttermilk and then add remaining flour. Mix until just combined.
  4. Fill baking cups with batter.
  5. Bake for 25 minutes or until toothpick inserted comes out clean. Cool for 10 minutes in pan. Move cupcakes to wire rack to cool completely before frosting.
  6. Whisk egg yolks, cream and vanilla in large saucepan until well combined. Add sugar, salt and butter. Cook on medium, stirring constantly for 10 minutes or until thick. Remove from heat and mix in coconut and nuts. Cool for 10 minutes and frost cupcakes.

 

 



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