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From: Deborah (Recipes.vegsource.com)
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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