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Recipe by: erdinc
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See below ingredients and instructions of the recipe
1 c Cake flour 1 ts Vanilla extract
1 ts Baking powder 1 tb Water
1/4 ts Salt 1/4 c Unsweetened coconut, grated
1/2 c Shortening, softened 1 ts Coconut milk
1/2 c Granulated sugar replacement 1 oz Baking chocolate, melted
2 Eggs
These brownies are mailable.
Sift together the flour, baking powder and salt. Cream shortening and
sugar replacement until light and fluffy. (My note: be sure to use a
sugar replacement that does not lose sweetness when heated -
Aspertame is not suitable.)
Add eggs, one at a time, beating well after each addition. Beat in
vanilla extract and water.
Divide batter into two equal parts. To one part add unsweetened
coconut and coconut milk. Stir to completely blend. To the
remaining half, beat in the melted chocolate.
Spread coconut mixture on bottom of well-greased 8-in square pan.
Spread chocolate layer on top of coconut layer. Bake at 350 F for 25
to 30 min. Cut into 1 x 2 inch bars.
1 bar - 1/3 bread exchange, 1 fat exchange, 54 calories
Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand
Available in bookstores 1993. Contains chocolate candy recipes.
Shared but not tested by Elizabeth Rodier Nov 93
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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