Experience a delightful twist on traditional jumbles with this exotic recipe that incorporates the rich flavors of coconut and the aromatic essence of cardamom. These vegan jumbles are not only visually appealing but also packed with a unique taste that will leave your guests craving more.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup shredded unsweetened coconut
- 1/2 cup coconut sugar (or brown sugar)
- 1/4 cup almond milk (or any plant-based milk)
- 1/4 cup coconut oil, melted
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup chopped pistachios (optional for topping)
- Extra shredded coconut for topping (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the all-purpose flour, shredded coconut, coconut sugar, baking powder, ground cardamom, and salt. Whisk until well combined.
In a separate bowl, mix the melted coconut oil, almond milk, and vanilla extract together until smooth.
Pour the wet ingredients into the dry ingredients and mix until a soft dough forms. It should be slightly sticky but manageable. If the dough is too sticky, add a little more flour as needed.
Using your hands, take small portions of the dough (about the size of a tablespoon) and shape them into little balls. Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
For a decorative touch, gently flatten each ball slightly and sprinkle them with chopped pistachios and extra shredded coconut.
Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden. Keep an eye on them to prevent over-baking.
Once baked, remove the jumbles from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve your exotic jumbles with a cup of tea or coffee, and enjoy the delightful combination of flavors and textures!