But in my mind it works, the sticky / bindy - ness of oats + the more
crumbly textured coconut flour.
Not exact matches
There are variants; according to Wikipedia the dulce de leche of El Salvador has a soft,
crumbly texture, and is almost crystallized; in Colombia and Venezuela, it's called «Arequipe» and may contain cornstarch for a custard - like
texture; in the Dominican Republic, the
texture is more fudge - like (less milk is used); in Puerto Rico, a
coconut milk version is apparently popular, but I have found much else about this yet; and in Mexico, cajeta is most popular, which is dulce de leche made with goat's milk.
A
crumbly, gorgeously
textured walnut and fig base, a perfumed and rich vanilla
coconut cashew cream and of course, the star of the show: fresh figs.
In a small bowl, combine the remaining 1 teaspoon of cinnamon, 1 tablespoon of the date puree, ground cashews, remaining 1/2 cup of cashews, remaining 1/4 cup of stevia, and
coconut oil until a coarse,
crumbly texture forms.
Since this product is organic it does not contain emulsifiers or other chemical additives, the organic pureed
coconut flesh and oil may solidify into a
crumbly texture in storage temperatures below 75F.
The
coconut flour used in this recipe creates a perfect
crumbly scone
texture, while the apricots prevent the scones from being too dry.