It's a simple mix of raw cashews plus coconut
flakes toasted in the oven with a sprinkling of ras el hanout Moroccan seasoning.
Not exact matches
I'm a bit of a traditionalist with tomatoes usually, but for a special summer gathering, I will take a thin french loaf, slice and grill it into little
toasts, put a slice of Roma tomato, Basil leaf (purple if you have it) a thin slice of melting cheese (mozzarella is my fav), pop into the toaster
oven or broiler util browned, then top with some
flaked tuna
in a wasabi dressing with capers and fine dices of onion and celery.
Oats, almonds, and coconut
flakes are sweetened with brown sugar and maple sugar before
toasting in the
oven.
Place
in the center of the preheated
oven and
toast until the edges of the
flakes begin to brown, about 5 minutes.
To
toast the coconut
flakes, preheat the
oven to 350 degrees C and place
flakes on aluminum lined baking sheet
in single layer.
I especially love the coconut
flakes, because they get all nice and
toasted in the
oven which only seems to amplify their flavor.
If you want, sprinkle some coconut
flakes on the top, which will
toast up
in the
oven and taste fantastic.
1) Optional: lightly
toast coconut
flakes in a skillet on the stovetop, or
in the
oven (preheat
oven to 300 °F, place coconut
flakes on rimmed baking sheet and
toast for 5 - 6 minutes).
If you're not sure how to to
toast coconut
flakes and macadamia nuts, I put them
in a 400 degree
oven on a tinfoil lined pan.
While it chills, spread the coconut
flakes onto a small baking sheet and
toast them
in a 400 degree
oven until light golden brown, about 1 -2 mins.