Toasted Coconut French Toast Sticks w/ Coconut Glaze and ‘Nutella’ (Gluten Free + Sugar Free)
Toasted Coconut French Toast Sticks w/ Coconut Glaze and ‘Nutella’
Recipe by Krysten Jorgensen/ The Daily Kale
Place everything in a bowl and stir until smooth.
Tag me on IG if ya make it!
Notes I pan fried these but you can always air fry or bake them, if you prefer.
Mango Banana Bread w/ Toasted Coconut Glaze (Gluten Free, Vegan, Paleo, Whole30 + Sugar Free)
My fun little tropical twist on Banana Bread is here! I actually made this weeks ago, a tad late on posting it- sorry about that y'all- But it's here now! And it's ready to be made by YOU :) I hope you love it as much as we did. Recipe is below.
Mango Banana Bread w/ Toasted Coconut Glaze
Recipe by: The Daily Kale
2 bananas (mashed)
1 cup mango (chopped)
3 tbsp almond butter
3 tbsp coconut oil
3-4 tbsp coconut cream
2 flax/chia eggs (or reg eggs)
1 tsp vanilla extract .
2 cups almond flour
2 tbsp golden monk fruit
1 tsp baking powder
1/2 tsp cinnamon
Pinch of salt .
Toasted Coconut Glaze:
4 tbsp coconut cream (top part)
2-3 tbsp powdered monk fruit (or powdered sugar)
2 tsp lime juice
6-8 tbsp toasted coconut
Preheat oven to 350.
Mix all dry ingredients together.
In a food processor, blend all wet ingredients together.
Combine both wet and dry ingredients together and stir.
Mix in the chopped mango.
Note* The batter is thicker than normal banana bread batter.
Place mixture in parchment paper lined loaf pan, and even it out with a spatula.
Bake for 45-50 minutes.
Cool for about 10 minutes in the pan, then take out of pan and let cool completely before icing and slicing!
To make the glaze, stir everything in a bowl together until smooth. If needed add more powdered sugar to make it thicker.
Tag me on instagram @thedailykale #thedailykale if you make it!
I love seeing your re-creations!