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From: Deborah (
Subject:         Re: Coconut Comments
Date: July 1, 2010 at 1:17 pm PST

In Reply to: Coconut Almond macarrons--Question for Chef Deb.. posted by Shelly on June 25, 2010 at 10:59 am:

Macaroon coconut is finely-shredded,
usually unsweetened, coconut flakes.


If you don't have it, take unsweetened
coconut flakes and grind them SLIGHTLY
in food processor.


If you don't want to do that, just use
whatever coconut flakes you have, or can get.


Coconut flour is much too finely-ground
to be used as a substitute for coconut flakes,
but it is great when used as replacement
for part of the flour in many recipes.


Flax gel is flax goop.


Flax Meal Egg Substitute (aka "Flax-goop")

2 tsps flax meal (ground flax seeds)
2 Tbs warm water

In a small bowl, mix flax meal and warm water.
Beat until mixture has the consistency of egg.
Strain, if desired.
Equals 1 egg.

Good for lots of things!

NOTE: Golden flax seeds taste milder than other types.

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