Posts Tagged ‘coconut’

We all know that breakfast is the most important meal in the day, don’t we? Our super brains after the night sleep need energy and breakfast is a perfect way to boost them.  Not to speak about water – we start a day with a glass or two of water, isn’t it?  I love water and I usually keep my water bottles next to my bed so that once I wake up I could have a first sip of water and continue drinking until breakfast.

However, this time I am not going to talk much about breakfast but I would like to share an amazing recipe for breakfast which you can prepare in advance and enjoy in the morning. It is true that we all have very busy mornings and sometimes we leave breakfast aside. If we only spend some time in the evening or other part of the day that is less busy for us and prepare some food that we could eat during breakfast that would be perfect.

I always look for some healthy and very nutritious ways to start the day. Since summer we’ve been drinking smoothies for breakfast. But at least from our experience it is not enough to keep you going until lunch. So I started doing nut balls and have few of them with smoothie.  Oh, such a delicious breakfast! But it is good to have a variety and I started thinking of making other types of ‘energy’ balls. And decided to improve my two ingredients biscuits recipe. Aaah, the result was stunning! I baked them on Wednesday, today the box is empty.


It simply disappeared, I think not only eating at breakfast time. Few additional ingredients made them so delicious. I have to bake again and this time keep them in better place so that we could have mainly for breakfast. Why? Because it is so easy to have them with smoothie and no need to do any additional dishes.


Let me remind you the recipe and those ‘magic’ few additional ingredients. We need:

2,5 cups oats

5 very bananas (better ripe)

1 cup of desiccated coconut

4 table spoons of coconut butter

pecan nuts

pumpkin seeds

2 table spoons of honey

First, I mix very well oats and coconut butter until you can’t see the butter. Then, I grate bananas; or you can smash with a fork, or use a hand blender. Thirdly, I add bananas to the oats mixture; again mix very well and add all remaining ingredients. Finally add honey and mix again. Once the dough is ready start making the cookies. Bake them for 15-20 mins at 170C temperature.

Happy breakfast! Happy Cookies! Happy weekend!



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Jau taip seniai norėjau išmokti kepti kokosinius morenginius sausainius.  Tiesą pasakius, visada galvojau, kad tai labai sudėtingas procesas.  Tikrai ne – ką tik atradau tokį paprastą receptą ir įsidrąsinau pati iškepti.  Ir nereikės nei miltų, nei grietinės, nei aliejaus, nei sviesto..


Trys puodeliai kokoso drožlių

Keturių kiaušinių baltymai

Pusantro puodelio cukraus (medaus)

Žiupsnelis druskos


Kiaušinio baltymus, cukrų, druską ir vanilę gerai išpakti – iki vientisos masės.  Aš neturėjau užtektino kiekio kokoso drožlių, tad dalį dėjau migdolo drožlių.  Rezultatas taip pat gavosi puikus.  Taigi, kai išsplaksite baltymą, sudėkite kokoso drožles.  Vėl viską išmaišykite su šaukštu ir pasiruoškite kepti orkaitėje.  Orkaitė turėtų būti šildoma 165 C.  Kepkite apie 15-20 minučių.  Valgykite atvėsusius.


Coconut cookies


How to Make the Easiest Coconut Macaroons – here is the recipe:

3 cups sweetened, shredded coconut
4 large egg whites
1/2 cup sugar
1 teaspoon vanilla or almond extract 
1/4 teaspoon salt

Preheat the oven to 165°C. Place an oven rack in the bottom third of the oven and preheat to 165°C. Gather all your ingredients and equipment. Whisk the egg whites, sugar, vanilla, and salt. Combine the egg whites, sugar, vanilla, and salt in a mixing bowl. Whisk until the whites and sugar are completely combined and the mixture is frothy. Combine the coconut and egg white mixture. Pour the coconut over the egg white mixture and stir until the coconut is evenly moistened. Shape the macaroons. Line the baking sheet with a silpat or parchment. With wet hands to prevent sticking, shape the coconut mixture into small balls about 1 1/2-inches in diameter. Space them an inch or so apart on the baking sheet. Bake the macaroons for 15-20 minutes. Bake the macaroons until golden, 15-20 minutes. Cool the macaroons. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Macaroons can be kept in an airtight container for up to a week.

N.B. No flour, no butter, no cream, no oil – fantastic!

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