A little odd, but they sounded like they might be something that would appeal to carrot cake lovers. Untried by me, posted for ZWT. From "Vefa's Kitchen". For the coconut amounts, start with the lowest amount listed and work your way up if needed.
This is adapted from a recipe I found in a cooking magazine I get. This is great for brown-bagging because it tastes good at any temperature, and it's really quick to make. If you are salt sensitive, omit the bouillion cubes and olive brine (not essential, but I like the flavor they add).
Displaying up to 20 pages of results. To see all results, sign in or register.