Apricot & Coconut Crisp

I adapted this recipe from on I found on the Swanson Vitamin website. (The have some good recipes with coconuts and coconut oil there!)

Ingredients:

* 3/4 cup organic extra virgin coconut oil
* 1/4 C organic butter
* 1 cup Sucanat or Rapadura sugar
* 1 cup whole wheat flour
* 1 cup rolled oats
* 1/2 cup of raw organic walnuts, chopped
* 1/2 cup organic coconut shreds

Filling:

* 1/2 cup of dried unsulphered apricots, chopped
* 1 cup water

Whipped Cream Topping:

* 1 cup heavy whipping cream
* 1/4 cup honey
* 1/2 teaspoon vanilla

(Or if you prefer, top with organic ice cream.)


Preparation:

Preheat oven to 375 degrees. To prepare the crust, mix coconut oil, butter, sugar, flour and oats together. Press 2/3 of the mixture into the bottom of an 8 x 8 baking pan.

Chop apricots and place them with the water in a saucepan; cook over medium heat until the apricots soften, about 15 minutes. Spread the apricots on top of the crust in an even layer.

Mix walnuts and coconut into the remaining 1/3 crust mixture and crumble on top of the apricots.

Bake for 30 minutes. Cool and cut in 12 pieces.

Place the heavy whipping cream in a chilled bowl. Using electric mixer, beat whipping cream until soft peaks form. Gradually add honey and vanilla; beat until stiff peaks form. Place a dollop of cream on each piece of the dessert.


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