3 cups ground gluten (steamed and ground up in blender or food processor)
1 1/2 cups coconut
3/4 cup brown sugar
3/4 cup butter, melted
1/8 t. salt
Combine ingredients in bowl. Press down in greased cookie sheet. Bake at 350* for 30 minutes stirring every 10 minutes to make sure the coconut does not burn. The end product should be crispy.
Use this topping in other recipes, on top of ice cream, pudding and on cakes before baking for a crunchy self-topping. Can also be put in cold cereal, candies and in pie crust.
Store in an airtight container in shelf or freezer.
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