Toasted Cinnamon Coconut Recipe

 

Use Toasted Cinnamon Coconut to sprinkle over salads. Chop small and use as coating for chocolate dipped biscotti, raw truffles and nut, seed, fruit balls. Chop small and sprinkle on Fruit Crisps and open faced fruit Galettes. Add them to Raw Nut and Dried Fruit Nosh or just snack on them 🙂 

Ingredients:

One bag of Raw Coconut Slivers

2 tablespoons of Raw/Unpasteurized Honey

1 to 2 teaspoons Cinnamon powder (to taste)

2 tablespoons Unrefined Olive Oil

Generous crank of Unrefined Sea Salt

 

Method:

Toss all until coconut slivers are well coated.

Spread on dehydrator trays on natural parchment paper (brown).

Dehydrate on 115 degrees for several hours or overnight until mostly dry. Turn dehydrator up to 135 degrees and continue dehydrating for several hours until slightly toasted and crunchy.

Cool completely before packing into a large glass jar.

 

Optional:

Add a shake of Cayenne Pepper to add heat if desired.

 

Equipment:

Excalibur 9-Tray Clear Door Stainless Steel Dehydrator w/Stainless Steel TraysThis recipe requires a dehydrator. For more than 30 years I dehydrated everything on round plastic trays without a temperature gauge. Last year I invested in my new 9 tray, all stainless steel Excalibur dehydrator, I can honestly say this is the best dehydrator ever! You can even purchase rectangular parchment paper sheets that you don’t have to cut into circles. I wouldn’t trade it for anything … except maybe another 9 tray, all stainless steel Excalibur dehydrator 🙂 Here’s where I purchased mine: 

CANADIAN CUSTOMERS – Excalibur 9-Tray Clear Door Stainless Steel Dehydrator w/Stainless Steel Trays

U.S. CUSTOMERS – Excalibur 9-Tray Clear Door Stainless Steel Dehydrator w/Stainless Steel Trays

 

Did You Make This Recipe? Do you like it? Will you make it again? Share your experience below 🙂

 

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