Yes, as a non-coconut fan I wouldn't want to use the coconut oil in most baking but having it as bark means I can get some in every day and have a guilt free chocolatey snack. Will see how I do this week - sticking to 1 tbsp per day for now.
Scrummie we must be kitchen twins - I have the davinci praline too. I wasn't mad keen on it but will try it in cocoa bark at some point, maybe I just haven't found the right recipe.
Food today:
Steak, fried egg yolk, spring onion, button mushrooms
Bacon and celeriac chips
Almond cookies
Maybe a little bite of cheese...
Mfp: 26g carbs inc meds
Okay, almond cookies. I made two kinds so I could have some tonight and take the others with me as am off to a meeting tomorrow.
For the first recipe, I adapted Linda Sue's almond thins:
50g almond flour
2/3 an egg white
Liquid sweetener
Almond flavoring
Vanilla flavoring
Cinnamon
Too tired to write up a big recipe but the basis is: mix all together until it forms a dough. Press very thin. Score into rectangles with a knife. Bake.
They didn't go brown except at the edges, but they taste great. Savory versions with some salt, herbs, cheese etc would be delicious and impossible to tell apart from non-almond thins. Savory versions would be great with pâté etc
Suggest you cook them on greased parchment paper.
Second batch: almond butter cookies
50g almonds
20g butter
Liquid sweetener
Spoonful of egg white
Flavoring of choice
Exactly the same - mix all together, it doesn't matter how. The dough will be more moist than the previous mix but still workable. Roll into walnut sized balls and push down with your thumb to make round cookies
Bake until golden brown
Both recipes only have the carbs from the almonds - so around 3.7g. There are nuts involved though, so these are owl recipes.
Verdict: both nice but not as nice as the iamnotti and I probably won't make them again unless u really want a cracker for pâté.
In future ill go back to almond cupcakes for travel - they're more substantial and filling.