![]() ![]() ![]() It works with her lifestyle but there are no assurances or Leanne Vogel has experienced success in using her recipes and Percentage of the sale (at no extra cost to you). Third party links are often affiliate-based which means I receive a small Allow the cashews to cool completely, before tossing through the coconut flakes. Stir several times, to avoid clusters forming. Remove from the pan and allow to cool for 1-2 minutes.If you don’t want clusters, rotate every 15 to 20 seconds to avoid big chunks sticking together. ![]() If you want big clusters, don’t rotate the mix while it cools. Transfer the cashew coconut mixture from the hot pan to the prepared baking sheet and let cool for 15 minutes.Then, add the coconut, stir to coat, laying flat in the pan and rotating occasionally for another 2 to 3 minutes, or until cashews are a shade darker, a toasted brown.Another way to tell it’s ready is when the cashews turn a light brown. Spread the cashews flat in the pan, occasionally rotating and laying flat again until there is very little liquid at the bottom of the pan, about 6 to 7 minutes. When the sweetener has dissolved, add the cashews and mix well until all of the cashews are coated in the mixture.Meanwhile, line a baking sheet or cutting board with parchment paper and set aside.Stir occasionally until the erythritol granules can’t be felt by the back of a spoon. When the pan is hot, add the erythritol, water, cinnamon, vanilla, and salt. Heat a large frying pan I used my cast iron, on medium heat. ![]()
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