Anyone else wishing the warm weather was back? Spring just started and it’s back to being in the 40s again. Bring back the sunshine please?
So yesterday I made some raw macaroons in 3 flavors: Vanilla, Almond, and Mint Chocolate, and received some fantastic comments about them, so without further ado how about the recipe? Most macaroon recipes are pretty similar, and this one was adapted from one of my favorite un-cookbooks: Raw Food Real World.
Vanilla Macaroons (with the Almond Variation):
- 1 cup shredded unsweetened coconut
- 1/2 cup almond meal (I used Bob’s Red Mill)
- 2 tbsp coconut oil, melted
- 3 tbsp maple syrup (or honey/agave)
- 1 tsp vanilla extract
- a pinch of sea salt
- For Almond Macaroons: add 1/4 tsp almond extract, or to taste
Chocolate Mint Macaroons:
- 1/2 cup shredded unsweetened coconut
- 1/4 cup cocoa powder
- 1 tbsp coconut oil, melted
- 1.5 tbsp maple syrup (or honey/agave)
- 1/4 tsp vanilla extract
- 1/8 tsp mint extract
- a pinch of sea salt
Combine all ingredients in a bowl, then scoop them onto dehydrator sheets lined with the Teflex sheets. Dehydrate at 115 for at least 12 hours, or until the outside is crispy and the inside is chewy. May require more time, or if you dehydrate at a higher temperature, less time.
- Stevia (such as the coca bean extract pictured below)
- dried fruit
- other ground nuts instead of almond
- nut butter
- chocolate slivers
My appetite has been out of control lately, so I snacked on this: Blueberry Chobani with fresh blueberries, hemp seeds, and shredded coconut, the last of my two small jars of Artisana Cashew Butter and Macadamia Butter, and 2 gluten free cookies.
Dinner was the usual roasted veggies in coconut oil: brussel sprouts, broccoli slaw, broccoli, green beans, edamame, and peas.
With some butter I picked up! I haven’t had butter in ages and this is from grass-fed cows and is absolutely delicious. Oh how I love fats.
I loved this bread. Loved it!
The slices are smaller than the Ezekiel bread I used to eat before finding out gluten and I don’t get along, but the bread was a bit more dense so it was just as filling. The texture and taste were both really great! Needless to say I’ll be eating more with lunch later, and my leftover roasted veggies. 🙂
And this is a new spread I picked up at Marshall’s when I was in FL. I love olives – they’re so tangy tasting, and this spread really brought my roasted veggies to a new level! Will definitely be using it again!
What are your “go-to” meals that you could, or do, eat every day and not get sick of them?
Have you tried millet bread? What are your thoughts?