By Sophia and Andy Chen, Soffee Café
DRY INGREDIENTS
Gluten-free flour (1 1/4 cup or 160g)
Xanthan gum, if already not present in gluten free flour (1 tsp)
Almond flour (3/4 cup or 95g)
Organic coconut shred (3/4 cup or 95g)
Baking powder (1 tsp)
Salt (1/8 tsp)
Organic coconut sugar, or alternative preference (1 cup or 130g)
Cooking grade Matcha powder (3 tbsp)
White chocolate chips (1/2 cup or 65g)
WET INGREDIENTS
Large eggs (2)
Butter, melted (1/2 cup or 110g)
Vanilla extract (1 tsp)
OPTIONAL TOPPINGS
Coconut shreds (3/4 cup or 95g)
Chopped walnuts (1/2 cup or 65g)
DIRECTIONS
1. Preheat oven to 350°
2. In a large bowl sift to combine dry ingredients
3. In a small bowl combine wet ingredients
4. Add wet to dry ingredients
5. Add coconut shreds, white chocolate chips and walnuts
6. Pour batter into a 7X7 baking dish (greased or line with parchment)
7. Bake for 20-15 minutes or until done
8. Let stand to cool slightly before cutting
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