There is something about making food that brings a palpable joy to my life. Over the weekend, I made raw chocolate coconut macaroons, baked pineapple-banana bread, and created raw Italian crackers with herbs from my garden. I have yet to taste the crackers, but the ground flaxseed, hemp seeds, tomato, bell pepper, garlic, thyme, oregano, and rosemary that make them up promise to taste fabulous. The under-done, dairy free, pineapple banana bread is deliciously moist; the bananas weren't ripe yet, so I added pineapple juice to make the dough more appropriately thick and squishy, and it added a delicious tropical tartness.The macaroons look like something a dung beetle would prize, but taste like the richest thing the jungle has to offer for human consumption.
Coconut Macaroon Recipe by Sarma of www.oneluckyduck.com
3 cups dried, unsweetened coconut flakes1. In a large bowl, combine all the ingredients and stir well to combine.
1 1/2 cups cocoa powder
1 cup maple syrup
1/3 cup coconut butter
1 T vanilla extract
1/2 teaspoon sea salt
2. Using a small ice cream scoop, your hands, or a big tablespoon, spoon rounds of the dough onto dehydrator screens.
3. Dehydrate for 12-24 hours at 115 degrees F…until crisp on the outside and chewy on the inside.
For Blonde Macaroons: Replace the cocoa powder in the recipe with an equal amount of fine almond flour (soak almonds for 6 hours, drain/rinse and dehydrate for 12 hours…pulse almonds in food processor for a fine consistency).
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