Morish Cinnamon Coconut Chips
These cinnamon coconut chips are super simple and super quick to throw together. And just a tad morish. They are a great snack to have in the cupboard to appease the constantly hungry kids or for a tired mum looking for something yummy to nibble on during some much deserved me time.
Coconut is great for you and with little else added means these cinnamon coconut chips remain that way. Just a tiny bit of maple syrup, cinnamon, vanilla and salt….that’s it. Super Simple.
Coconut is super nutritious and is rich in fiber, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. It provides a range of health benefits including:
- boosting the immune system thanks to selenium
- supporting a healthy heart thanks to the healthy fats which are known to lower the levels of LDL or bad cholesterol
- The high mineral content assists to strengthen connective tissue (skin, ligaments, bones, and tendons), reducing symptoms of osteoporosis and arthritis and increasing general health and comfort
- Better brain functioning from the chemicals inside coconut that help to promote the production of neurotransmitters as well as myelin (a fatty neutron covering)
- reduces anema thanks to being packed with iron
Is Coconut good or bad if your watching your weight?
We all know coconut is high is good fats. So should you eat it or avoid it if you are keeping an eye on your weight? There is much debate on this topic, with many of the view fat is fat and it makes you fat. BUT…there is a growing body of evidence indicates that coconut may actually help with weight loss thanks to a unique combination of fatty acids that have powerful effects on metabolism. Coconut oil is metabolised differently than other fats and can actually boost metabolism, increasing calorie expenditure. In addition there is also evidence that consumption of medium chain triglycerides (fancy name for coconut fat/oil) actually reduced appetite and resulted in fewer calories being eaten automatically.
Cinnamon can even out your blood sugar
The cinnamon also has benefits, stabilising blood sugar and reducing spikes and sugar crashes. For this reason I use it a lot when cooking for my family, god know we have enough drama’s without adding sugar crashes to the mix. A few years ago I learnt that there is more than one cinnamon. I was surprised to find this out and that one of them isn’t that great for you, so I’m sharing with you so you are more aware also.
The cinnamon found in supermarkets is generally cassia cinnamon(Cinnamomum aromaticum) also known a Chinese cinnamon, which is a lower quality spice that has potential to be harmful due to it’s coumarin content, which Can Be Toxic. Exceeding the maximum safe level for coumarin is easily possible if you are consuming a lot of Cassia cinnamon, just 1-2 teaspoons could bring someone over the daily limit in many cases. Ceylon Cinnamon (Cinnamomum verum)often referred to as true cinnamon is a high quality spice, having a delicate and mildly sweet flavor. Ceylon cinnamon contains 250 times less coumarin than cassia cinnamon reducing the exposure dramatically. As you have probably guessed Ceylon is the more expensive choice but it’s now the one I choose, it lasts for ages so its not a terribly huge cost in the long term.
When cooking these cinnamon coconut chips make sure you stay very close to the oven and watch them like a hawk. They can burn very quickly if your not careful. This means focus……don’t do other stuff while they are cooking…..concentrate. I learnt the hard way. Once they are toasted to your liking remove them from the oven. Don’t be tempted to put them back in because they aren’t crispy as they crisp up once cooled. They will store in an airtight container for at least a few weeks. That’s as long as any has lasted in our house (once) so I can’t say how long they will actually keep for.
- 200g organic coconut flakes
- 1-2 Tbsp Maple syrup
- 1 Tsp Cinnamon
- 1/4 Tsp Vanilla (Powder is easiest to mix, but paste works too)
- Pinch Salt
- Pre-heat oven to 150C
- Place the coconut in a large bowl first then add the remaining ingredients
- Mix the ingredients well until well combined, this can take a minute or two
- Cook for 4-7 minutes, remain near the oven and monitor closely
- The chips are ready when they are lightly golden brown (they crisp up once cooled)
- Allow to cool and store in an airtight container
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