If you come to my house any given day, open my fridge and you will find that I have been baking and experimenting with slices and muffins. I whipped this slice quickly the other day as we were going to a friend’s house for lunch. I thought, better to give it away than to store it in our fridge! Hubby never mind though as that means he can just grab and go with whatever he fancies to work. He also said he could eat without the guilt that it is not nourishing his body.
Friends asked me how do I control myself given that I have baked goods in my fridge frequently? I was puzzled by that question. I never see that as a self control thing. Rather, it’s a “what does my body feel like having”. Most of the time, it’s water or yogurt with some of my granola. When I bake, I bake to share and to make sure my husband, family and friends eat well. I do tastes my bakes, but I rarely finished everything by myself. I guess I taste and I’m satisfied by it.
This recipe comes from Elana Pantry. I think I didn’t do it justice because I changed the ingredients amounts. Hence it became more cake and slice like rather than the chewy texture that Elana posted on her blog. Nevertheless, we enjoyed this little cake and it’s good for a weekend afternoon treat with coffee.
Chocolate Almond Coconut Slab Cake
3/4 cup coconut milk
1/2 cup of almond meal
1/2 cup of coconut flour
3 tablespoon of honey
pinch of salt
1 tsp of bicarb soda
1/2 cup of shredded coconut + extra
1/2 cup of chocolate chips
Preheat oven to 180C. Line baking slice tray with baking paper.
In a jug, whisk coconut milk, honey and eggs together. Then put almond meal, flour, salt, bicarb, coconut and some chocolate chips in a bowl. Pour wet to dry and fold. Spoon into tray and top it with the remaining choc chips and shredded coconut. Bake for 30 minutes.