Creamed coconut and seed flapjack

[Ollie]

This is the third version of a gluten-free seed bar matrix experimentation (this version is based on a recipe in Seriously Good! Gluten-Free Cooking by Phil Vickery), and is different from a previous version posted:

Ingredients:
120g diced dried dates
90g sunflower seeds soaked overnight, patted dry and ground
90g pumpkin seeds soaked overnight, patted dry and ground
60g buckwheat flakes
1 tbsp Xylitol
1tsp ground cinnamon
1 tsp ground nutmeg
1x200g bar of creamed coconut
90g ghee

Method:
Preheat oven to 180C/350F/gas mark 4.
Line a 24cm square baking tin with baking parchment.

Place the seeds, dates, flakes, xylitol and spices in a large bowl and mix well.

Put the creamed coconut and ghee into a bowl and place over a pan of gently simmering water. Melt together until well blended and hot. This will take about 15 minutes, allow to cool.

Stir the coconut mixture into the flakes, dates and seeds and mix well.
Spoon the mixture into the tin and pack down with the back of the spoon.

Bake for 20 minutes, until slightly golden. Remove from the oven, cool and cut into bars (16).

 

[Gimpy]

This sounds really good, but can I ask: what is creamed coconut? Is it like coconut oil?

 

[Ollie]

This sounds really good, but can I ask: what is creamed coconut? Is it like coconut oil?

It's like dessicated coconut in coconut oil - it's solid.

 

[Gimpy]

This sounds really good, but can I ask: what is creamed coconut? Is it like coconut oil?

It's like dessicated coconut in coconut oil - it's solid.

Interesting...I'll start looking around for it. I have unsweetened coconut strings, coconut flour, and coconut oil...it might be fun to make my own version of it to have on hand, kind of like Pemmican. (But this would be for baking only)

Thank you! :D