Tag Archives: gluten-free

Recipe: No Bake Chocolate Macaroons

23 May

This looks extremely easy and super healthy. NO added sugars – all natural. going to try this weekend and let you know how it goes.

No Bake Chocolate Macaroons

macaroonsnobakeveganchocolate 2652   No Bake Chocolate Macaroons

macaroonsnobakeveganchocolate 2670   No Bake Chocolate Macaroons

Yield: 12 macaroons

Ingredients:

  • 1 banana, finely mashed
  • 1/4 cup coconut oil, melted
  • 1/4 cup pure maple syrup (or other liquid sweetener)*
  • 1/2 tsp pure vanilla extract
  • 6 tbsp cocoa powder, sifted
  • 1.5 cups unsweetened shredded coconut
  • 1 tbsp chia seeds (optional)
  • small pinch of fine grain sea salt, to taste

1. In a medium mixing bowl, mash the banana until most of the clumps are gone. Stir in the melted coconut oil, maple syrup, and vanilla.

2. Sift in the cocoa powder and stir until combined. Now stir in the coconut, optional chia seeds, and fine grain sea salt to taste.

3. Line a baking sheet with parchment paper or a non-stick mat. Using a spoon or retractable ice cream scooper, scoop rounds onto the sheet. Place sheet in the freezer for around 20 minutes, or until macaroons are firm. Store in the freezer until ready to enjoy. They will soften at room temperature.

Note: 1/4 cup pure maple syrup results in a lightly sweet macaroon. Feel free to adjust the sweetener to your own taste buds, especially because some cocoa powders may be stronger than others.

Recipe: German Style Gluten-Free Vegan Bread Recipe:

21 May

;German Style Gluten-Free Vegan Bread Recipe:

Food In Motion: Bread Recipe today on decor8

2/3 cups of almonds (or any other kind of nut)
1/2 cup of flax seeds
1 cup of sunflower seeds
4 tablespoons of psyllium seed husks (this bread can’t do without, so you can’t substitute it with anything else!)
2 tablespoons of chia seeds
1,5 cups of rolled oats
1,5 teaspoons of salt
3 tablespoons of maple sirup (or honey)
3 tablespoons of ghee (or coconut oil)
1,5 cups of water

In a baking pan combine all dry ingredients and stir well. Mix the sirup with the ghee and add it to the pan. Lastly, add the water and mix everything with your hands until all dry ingredients are soaked. Smooth out the top and let it sit until it becomes very hard (two hours, a day or overnight). Bake the bread for 20mins at 350° F (175° C). Remove the loaf from the pan, turn it upside down and bake it for another 30mins. Let it cool down completely before slicing it! I added butter and jam – yum!

Credit:http://decor8blog.com/