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Related recipes: Balanced Plate, Coconut, Desserts, Low-Carb, Low-Sodium
Add these dishes to make a full meal:
Tomato-Basil Salad with Thyme Vinaigrette
Dehydrating preserves all of the good delicate oils in these yummy, raw-friendly treats.They can also be frozen instead of dehydrating for a chilled delight.
Yield: 24 servings
3 cups dried coconut
2 Tbs raw cashew or almond butter
2 Tbs coconut butter
4 Tbs agave nectar
2-3 Tbs raw honey
2 Tbs maple syrup
2 Tbs brown rice syrup
1 tsp nonalcoholic vanilla extract (optional)
1 tsp ground cinnamon (optional)
pinch of Celtic sea salt or Himalayan salt
In a food processor, grind 1 cup of the coconut into a powder. Add the cashew or almond butter, coconut butter, agave, honey, maple syrup, brown rice syrup, vanilla (if using), cinnamon (if using), and salt and blend until well mixed.
Fold in the remaining coconut by hand. Roll 2 tablespoons of the dough into a ball and flatten one side with the palm of your hand. Continue until you've used all of the dough.
Dehydrate at 112°F for 12 to 24 hours, or until as dry as desired, or bake in the oven set at the lowest temperature possible for 2 hours or more, until a crust forms.
The macaroons can also be frozen by rolling and flattening them on a baking sheet, then placing them in the freezer until firm.
Once firm, transfer to a sealable container and store in the freezer for up to 2 months.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
