Honey Coconut Cookies Recipe – Cuenca, Ecuador

Recently I’ve added whole wheat flour back into my diet, along with the occasional bit of honey. The journey to this decision was long and complex, involving a severe B12 deficiency, a bout of malaria in Southeast Asia, and my engagement to a Burmese man named Naing Naing (who currently requires honey… but someday I might be able to convince him that monk fruit extract is fabulous).

To put it simply, my family and I decided that our “Deprivation Diet” wasn’t working for us. We were ill and unhappy. So slowly, we’ve been experimenting with different foods. Although I still don’t eat cow’s milk (largely due to the major issues in the dairy industry), I’m open to eating goat’s cheese and milk from time to time, so long as it’s all natural and free from hormones, steroids, and other yucky stuff.

Don’t worry, this blog is still going to have plenty of specialty items! But it’s going to undergo some updates as I restructure my personal dietary principles. Send me a message if you have questions (I’d love to answer them!).

But anyways… here’s a Honey Coconut Cookies Recipe for y’all straight from Cuenca, Ecuador!

Honey Coconut Bar Cookies – Cuenca, Ecuador

Yield: 12-15 Cookies

Ingredients

  • 1/2 Cup Rice Flour
  • 1/2 Cup Whole Wheat Flour
  • 1/2 Tsp Sea Salt
  • 1/2 Tsp Baking Soda
  • 3/4 Cup Coconut Shreds
  • 1/4 Cup Honey
  • 1/2 Cup Unrefined Coconut Oil
  • 1/4 Cup Almond Milk OR Water

Instructions

  1. 1. Preheat the oven to 350 degrees Fahrenheit.
  2. 2. Mix together the dry ingredients in a medium sized bowl.
  3. 3. Mix the wet ingredients thoroughly in a separate bowl, then combine with the dry ingredients. The resulting dough will be sticky, but manageable.
  4. 4. Grease a square baking pan or a round cake pan with coconut oil. Press the cookie dough into the bottom of the pan, making sure that the dough is spread evenly.
  5. 5. Bake the cookies for 12-15 minutes. *
  6. 6. Remove from the oven and allow to cool for 30 minutes before serving.
  7. *Higher or lower altitudes and differences between gas and electric stoves may mean that the cookies will need more or less time to bake. When the cookies are golden brown on top, they're ready.
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