Curried Coconut Chicken Salad

 

Curried Coconut Chicken Salad

 

1/4 + 1/8 cup flakes coconut (unsweetened)
1/2 cup lowfat sour cream
1/2 cup mayo
1 t (scant)  dry ground ginger - or 1 T fresh grated
2 t curry powder
4 cups cooked chicken, chopped
1/2 cup golden raisins
1/4 c sweet onions, minced
1/3 c honey roasted peanuts, coarsely chopped

Preheat oven to 350. Bake coconut in a single layer in a shallow pan for 5-7 minutes or until lightly toasted, stirring halfway through.

Whisk together sour cream, mayo, ginger, and curry. Stir in chicken, raisins, onion, and coconut. Sprinkle with peanuts. Serve on a bed of lettuce, or as a sandwich filling. Enjoy!

Hurricane Oatmeal Cake

 Hurricane Oatmeal Cake

1 c  quick cooking oats
1 1/4 c boiling water
4 egg whites
1 c sucanot
1/4 c honey
1/2 cup unsweetened applesauce (or greek yogurt)
1 1/2 c whole wheat flour
1 t baking soda
1 t sea salt
1 t cinnamon

Combine oats and water in a small bowl. Set aside. In another bowl, beat eggs, sucanot, honey, and applesauce (or yogurt) until blended. Sift together flour, soda, salt, and cinnamon and add to sugar mixture. 

Add cooked oatmeal and mix well.

Pour into a greased 9x13 pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

For Topping:

Combine~
3/4 c unsweetened coconut
3/4 c sucanot
4 T melted butter
1/4 c chopped nuts (optional)
1/4 c milk

Spread over hot cake, and broil until topping is light brown and crunchy - about 2 minutes.