Honey-Coconut Mini-Loafs - cooking recipe

Ingredients

OR

Preparation

Preheat oven to 300 degrees.

Grease pans with cooking spray or butter.

Combine flour, butter/coconut oil, and baking soda in a large bowl and mix well. Add 1/2 cup honey, yogurt, vanilla.

If using eggs:
In an electric mixer, beat the egg whites with the salt until stiff peaks form, 5-7 minutes. Gently fold into almond flour mixture. Then fold in egg yolks.

If NOT using eggs:
Add flax slurry and salt into mixture. Mix well.

Spoon the batter into your desired pan. Fill not quite to the top. Bake for 25 minutes or until a toothpick comes out clean.

- Heat the remaining 1 cup hone until just warm. Dip the tops of each cake in the honey and sprinkle with the toasted coconut. Serve warm or at room temperature.