This choc cranberry coconut slice is the perfect (not too) sweet treat to go with a morning cup of tea. It has a delicious coconut based and is filled with dark chocolate chips and sweet cranberries. This is a stovetop recipe - perfect for #vanlife.
1 Cplain flour - (I use wholemeal, but white works too)
1tspbaking soda
Pinchsalt
1tbspegg replacer powder - or flaxseed meal
1Cwater
¼Ccoconut oil - melted
2tbspmaple syrup
½Cdried cranberries
½Cvegan dark chocolate chips
Instructions
Line a large pot with baking foil and grease the bottom well (I melt my coconut oil in this foil-lined pot to grease the foil and melt the oil to add to the recipe later.)
In a large mixing bowl, combine the coconut, oats, flour, baking soda and salt. Make a well in the centre and place in the egg replacer and water. Whisk the egg replacer into the water for 30 seconds and then stir it into the rest of the dry ingredients, along with the coconut oil and maple syrup. Fold in the cranberries and chocolate chips.
Spoon the batter in the foil-line pot. Place on the lid and cook on low-medium heat for 15 minutes.
Carefully lift the foil and slice out of the pot. Place an additional square of foil on top and wrap the slice so that it is fully enclosed. Flip it over and place it back in the pot to cook the other side for 5 minutes (also on low-medium heat).
Remove the slice from the pot and carefully take off the foil. Let it cool before slicing.
Notes
To bake in the oven instead - Pour batter into a greased slice tin and bake at 180C for 15-20 minutes. It’s done when turning golden brown and a knife comes out clean (with a few crumbs).