Make 1/3 recipe of Shortbread Crust and press it into a 8 x 8 pan.
In a double boiler, whip until smooth and frothy:
1 c. coconut milk
3 egg whites
2/3 c. honey
1/4 c. yogurt or diluted kefir
1 Tbsp. butter 1 tsp. vanilla
4 Tbsp. Summers Sprouted Spelt flour
Simmer for 5 minutes over medium heat.
Mix in 2 c. dried coconut. Simmer for 5 more minutes.
Spread 1/2 of coconut mix over crust.
Spread on a 1/4 inch layer of whole cranberry sauce.
Gently spread second half of coconut mix on top of cranberries.
(if the mix is too thick, whip in water or yogurt to thin)
Sprinkle top with 1/4-1/3 c. coconut.
Bake at 350 for 25 minutes or until coconut on top is golden.
Coconut-Cranberry Torte
Ingredients
- 1 c coconut milk
- 3 egg whites
- 2/3 c honey
- 1/4 c yogurt or diluted kefir
- 1 tbsp butter
- 1 tsp vanilla
- 4 tbsp Summers Sprouted Spelt flour
- 2 c dried coconut
- whole cranberry sauce
Instructions
- Make 1/3 recipe of Shortbread Crust and press it into a 8 x 8 pan.
- In a double boiler, whip until smooth and frothy: 1 c. coconut milk, 3 egg whites, 2/3 c. honey, 1/4 c. yogurt or diluted kefir, 1 Tbsp. butter, 1 tsp. vanilla, 4 Tbsp. Summers Sprouted Spelt flour
- Simmer for 5 minutes over medium heat.
- Mix in 2 c. dried coconut. Simmer for 5 more minutes.
- Spread 1/2 of coconut mix over crust.
- Spread on a 1/4 inch layer of whole cranberry sauce.
- Gently spread second half of coconut mix on top of cranberries. (if the mix is too thick, whip in water or yogurt to thin)
- Sprinkle top with 1/4-1/3 c. coconut.
- Bake at 350 for 25 minutes or until coconut on top is golden.
