Maca Lemon Macaroons

 Macaroons have been made again and again in the raw food community, for good reason. they are simple, tasty and handy to have around even for those who aren't raw foodists.

I wanted to kick things up and along came a suggestion to me for lemon macaroons.

I already make a great cashew lemon cookie from Cafe Gratitude's book, so I thought heading over to macaroon territory should be fun.

I combined the tart taste of lemon with the rich flavor of coconut butter in these macaroons. Maca rounds out the flavor with a hint of butterscotch and balances the vanilla.

recipe:

3 cups coconut that is preferably organic,shredded and raw
2/3 cup raw agave
pinch sea salt
3 T lemon juice
1 tsp vanilla powder
1 T maca powder
1/4 cup coconut oil
1/8 cup coconut butter (soft)

mix well in bowl
scoop into little piles on teflex sheet for dehydrator
Dehydrate 12 hours at 105 degrees

As for my blood sugars and insulin needs with this recipe, two is my limit and the high fat content slows down the release of the blood glucose rise, so I take my insulin after I eat them rather than before. I may need to give most away when I make them because stopping at two will be a challenge!!!

I'd also say I could freeze them, which they would freeze wonderfully, but I don't like to freeze too much. I think freezing damages the cell structure of organic plant material. It's never quite the same afterward.

Enjoy these!

pecan flatbread

 

I came up with a new recipe. 

It's a pecan and sunflower seed based raw flatbread. It is sweet but not as sweet as granola. More of a subtle sweetness. It also has a pretty purple color to it. Something about the pecans reacting to the cinnamon I think...

I started with Golubka's Nut and Zucchini Cracker recipe and added and changed a few things.

One of the changes is I added a sweetener to the recipe that came recommended from Seth, my raw food wholesale sales guy. It's called raw evaporated coconut palm syrup. It is raw and very low glycemic. It's tree sap from coconut trees. Only 35 on the glycemic index- which is really low!

To make the flatbread you will need a food processor and a dehydrator.

Ingredients:

 2 cups raw pecans soaked at least 4 hours

1 medium zucchini, chopped

1 1/2 to 2 cups raw sunflower seeds soaked at least 4 hours

1 cup ground flaxseed

2 T cinnamon

1/2 cup raw evaporated coconut palm syrup

1 tsp sea salt

1 cup purified water 

Process the nuts and seeds with the zucchini. 

Mix with remaining ingredients in a large bowl. 

Make sure all the cinnamon is incorporated- it can hide in little pockets at the bottom of the bowl.

Spread out on 2 -3 teflex sheets and dehydrate for 12 hours or overnight. break into pieces.

You can also score the breads into rectangles before placing in the dehydrator, or for fun use a cookie cutter to make cute shapes.