1 cup desiccated coconut
1 cup gluten-free all purpose plain flour
3/4 cup caster sugar
1/4 cup icing sugar
Pinch of gluten-free baking powder
60g melted copha
2 beaten eggs
Generous splash of coconut essence
Hint of vanilla essence
Amounts above may be innaccurate.
Bake at 170 C fanforced for 20 mins
We had fennel, celery and some starting-to-grow-old granny smith apples from my recently commenced participation in an organic fruit and vegetable bulk buy and split it up type arrangement.
I followed the recipe in Stephenie Alexander's the cook's companion except as follows:
1. Cut of Pork was pork rib roast (no ribs) aka pork roast aka pork centre loin roast -I ended up cutting it open a bit more to smear the oil mixture over a greater area;
2. Cooked at 250 celsius for 15 minutes, then turned heat down to 200 for further 45 minutes;
3. Absolutely molested the skin with salt to create crackling NOTE: remove crust of salt upon beong cooked;
4. No pork rib bones in the vegetables;
5. Substitue potatoes with granny smith apples.
Semi poached eggs (2 cms of water in pan and dash of vinegar)
Grilled bacon
Dark rye toast
Avocado butter: parsley, tomato relish whizzed avocado
