Wednesday, 24 October 2012

Fast Coconut & Cocoa Cake

Serves 2 to 3:
Egg (1)
Muscovado Sugar (2 tbsp)
Non-hydrogenated soy margarine (1 tbsp)
Coconut (2 tbsp)
Cocoa spread (1 tbsp)
Cornstarch (1 tbsp)

1) In a bowl, mix all ingredients until well combined.
2) Melt one nut butter in a woven proof skillet, add the dough , smoothing with a spatula. Cook over low heat for 5 minutes.
3) Turn as a pancake and cook for another 5 minutes.
4) Eat warm, simple or soy whipped cream.

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