3 chicken breasts
½ cup coconut flour
Salt & pepper
Coconut oil; for frying
1 onion; minced
2 garlic cloves; minced
2 green peppers; diced
2 tbsp. (30 ml) curry powder
1 tin (425 g) tomatoes
1 tin (400 ml) coconut cream
1 tbsp. (15 ml) hot pepper sauce
For the cauliflower crumble:
1 packet (300 g) shredded cauliflower (about 1 large head)
Small handful fresh coriander leaves; chopped
1 tsp. (5 ml) cumin seeds
Juice of ½ a lime
Salt & pepper; to season
1 tbsp. (15 ml) coconut oil

Preheat the oven to 180°C. Cut the chicken breasts into strips. Season the coconut flour with salt and pepper, then dust the chicken strips. In a heavy-based pan over moderate to high heat, fry the strips until golden. Remove and set aside. Add the onions, garlic and pepper to the pan and fry until soft. Stir through the curry powder and fry for a further 30 sec. combine the chicken with the curried onion mixture. Place in an ovenproof dish. In a saucepan over moderate heat, combine the tomatoes, coconut cream and pepper sauce. Cook until heated through. Pour the sauce over the chicken strips. Bake for 45 min. or until cooked through and bubbling. To make the cauliflower crumble, fry the cauliflower in the coconut oil, stirring often to prevent burning. Add the coriander, cumin seeds and lime juice. Season. Stir to combine and cook until it just starts browning on the edges. Serve the curry chicken on a bed of cauliflower rice.


Klapper Makarons (oftewel coconut macaroons)

Coconut macaroon resep 1
Resep deur By:Eagle brand





1  blik kondens melk
1 eier wit, styf geklits
2 teelepels vanilla geursel
1 1/2 teelepel amandel geursel
400 gram  klapper

Voorverhit oon op 162C.
Voer n bakplaat uit met foelie, dan smeer of spray a cook en sprinkel liggies met koekmeel
In n groot bank, meng alles goed deur.
Drup lepelsvol op die bakplaat en druk effens plat met n lepel.
Bak 15 tot 17 minute tot dit effens begin verbruin op die kante.
Haal dit dadelik van die bakplaat af (gebruik en eier ligter) anders sit dit vas as dit daar koud word.
Koel heeltemal af en bêre dit teen kamertemperatuur.



**Coconut macaroons resep 2
Baie ligte makaroon







2 eier witte
1/2t amandel geursel
200g klapper
1/3K wit strooi suiker
3E koekmeel
1/8t sout

Voorverhit oond op 165C
Smeer 2 bakplate (of smeer en voer uit met bak papier)
Klits eierwitte effens styf en voeg die geursel by
Meng die klapper, suiker, meel en sout n groot mengbak.
Meng die eietwitte liggies deur.
Skep lepelsvol op n bakplaat.
Bak tot die kante begin verbruin.
Lig dadelik af en laat op n afkoel rak koud word


***Coconut macaroon Resep 3








2/3K Koekmeel
5 1/2k Klapper
1/4t Sout
1 Blik Kondens melk
2t Vanilla geursel

Voorverhit oond op 175C
Voer koekie plate uit met bak papier of foelie
In n groot bak, meng die koekmeel, klapper en sout
Roer die kondensmelk en vanilla by.
Meng met jou hande tot goed gemeng.
Gebruik n roomys opskep lepel en skep plaas n skeppie op die bakplaat
Die koekies moet golfbal groottes wees.
Bak vir 12 tot 15 min todat die klapper effens verbruin het
Laat op die bak plaat afkoel


Chocolate Hedgehog

175g butter
2/3 cup caster sugar
4 tablespoons Cadbury Bournville Cocoa
2 tablespoons desiccated coconut
1 egg, lightly beaten
½ cup shelled pistachios
250g packet shredded wheat biscuits, broken into pieces

In a saucepan melt butter, sugar and cocoa over a medium heat for 3 minutes. Stirring to ensure sugar dissolves. Remove from heat add coconut, egg, pistachios and biscuits. Press mixture into a baking paper lined 28cm x 18cm slab pan. Chill for 1 hour.

Chocolate topping
250g Cadbury dark cooking chocolate, chopped coarsely
50g butter
Melt chocolate and butter in bowl over simmering water. Spread over slice. Allow to set in refrigerator for 20 minutes. Slice with hot knife into pieces.


Spray ‘n Cook a cake tin or round silicone cake container. Set oven to 180 degrees.

Beat: 4 egg whites and set aside.

Grate: 1 slab of Cadburys Cashew and Coconut chocolate.

Beat: 1 cup flour
1cup castor sugar
4 yolks
1tsp vanilla essence
3tsp baking powder
half a cup of oil and
half a cup of warm water.

Stir in the grated chocolate and gently fold in the egg white. Pour into tin and bake for 45mins.
Serve alone, or with coconut ice-cream as a dessert, or top with a slab of melted chocolate mixed with nestle or fresh cream.