Almonds and coconut spread with cinnamon


Preparation time: cca. 15 minutes
Per portion cca. 390 kcal / 1638 kJ
10 g P, 33 g F, 13 g CH
Serves 4

  • 200 g almonds (alternatively 200 g chopped almonds)
  • 4 tbsp desiccated coconut
  • 1 tsp cinnamon
  • 10 tbsp maple syrup
  1. Pour boiling water over the almonds, then squeeze them so they slide out of the brown skins. Dry and chop. Mix together the almonds, desiccated coconut, cinnamon and maple syrup.
  2. Wash and rinse a jar in very hot water and dry, then place the spread into it using a spoon. It will keep for 1-2 weeks in the refrigerator.


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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.


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