1 teaspoon baking powder
2 teaspoons ground cloves
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine 1 cup coconut cream and pecans. Stir both ingredients until well blended; just falling into the crepe batter. Pour mixture into a 9x13 inch pan.
Bake in preheated oven for 60 to 70 minutes. Cool before serving.
If I could give more stars, I would! This recipe is by far the easiest chocolate chip cookie recipe I have ever made. I like being able to control the spice in it too. I use Rooster Sauce (heh heh) and I like to have fancy desserts so I add cream cheese, flour, and eggs. I have killed six people with this recipe. My family has asked for the recipe. I would definetly make it again.
Successful [patient feedback] recipe- thanks!
was a eveything I baked but didn't really care for. I'm mid-way through my second oven baking this and it still hasn't achieved a proper "brownie hole." There's barely any batter and it seems to have smooched into little spheres, entirely white, which is what I wanted. (I didn't have coconut oil, so I used a tad bit of almond milk.) The only ways I could get this to set up were by cooking the bread in a skillet, rather than baking in a bread oven, and/or by lowering the temperature. Both seemed to work better. The loaf baked when I put it in the oven at 300 degrees instead of 350, and realized I had already created a colossal oven-baking mess.
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