30-40 g creamed coconut
20 g coconut oil
100g nuts and seeds

Powder nuts, blend with melted oil and coconut.

Vanilla Bean Loaf

3 sticks unsalted butter, at room temperature.
2 1/2 cups vanilla sugar (1 split vanilla bean stirred into 1 pound of sugar; let sit for a few days)
1 vanilla bean.
1 Tbs vanilla extract.
8 large eggs at room temperature.
3 cups unbleached all-purpose flour.
1 1/2 tsps baking powder.
1/2 tsp salt.

For the syrup:
1 3/4 cups sugar
2 vanilla beans, split and seeds scraped.

1. Heavily butter two 8X4X3-inch (or similarly sized) loaf pans and preheat your oven to 325 degrees F. Using a paddle attachment in your mixer, cream the butter and vanilla sugar until the mixture is pale and fluffy. Scrape the vanilla bean and flick its seeds into the mixer, along with the vanilla extract and eggs. Beat to mix.
2. Sift the flour, baking powder and salt into a bowl. Add this to the batter and mix just until smooth–a few turns of the paddle should do it. Take the bowl off the mixer and use a spatula to scrape the bottom and fold the mixture a few times, to make sure everything is blended. Divide the batter between the buttered pans. Bake for 30 minutes, then turn the pans around, and bake until a cake tester or skewer comes out almost clean, another 25 to 40 minutes.
3. While the loaves bake, prepare the syrup: in a small pan, dissolve the sugar in 1 cup of water over medium heat. Add the vanilla beans and stir a little so their seeds and fragrance disperse. Take the pan off the heat.
4. When the loaves are done, cool for 10 minutes on baking racks, then turn them out of their pans and set back on the racks. Place the racks over parchment paper or a baking sheet and brush generously all over–bottoms, tops, and sides–with the syrup. Brush a couple of more times as they cool. These cakes store well. They may be wrapped and frozen, although I can’t imagine not eating one of them right away.

1 egg, separated (room temp)
1 cup flour
1 teaspoon baking powder
1/8 teaspoon salt
1 tablespoon sugar
3 tablespoons malted milk powder
3/4 cup milk
4 tablespoons butter, melted and cooled

Beat egg white in a small bowl until stiff and set aside. Mix together dry ingredients and set aside. Combine egg yolk, milk and melted butter. Add to dry ingredients, mixing until just blended. Fold in beaten egg white until just mixed. Do not overbeat batter. NOTE: Use in your waffle iron according to your mfg’s instructions