Strawberry Macaroons

If you have never had a Hail Merry Macaroon you are missing out. They are pretty amazing tasting. Since I live in Texas I can come by a bag of these pretty easily, but I am sure some of you are not so lucky.  Well here is my take on their Strawberry Macaroons.

Ingredients:

  • 1/3 cup shredded coconut
  • 1/4 cup almond meal, I used Trader Joe’s brand
  • 1 tbs coconut oil
  • 1 tbs coconut butter
  • 4 dates, pits removed
  • 3/4 tsp vanilla extract
  • 1 tbs coconut sugar
  • pinch of sea salt
  • 1/4 cup freeze dried strawberries, I found these at Trader Joe’s

Directions:

  • Add shredded coconut, almond meal, coconut oil, coconut butter, dates, vanilla, coconut sugar, and salt to a food processor. Process for about 30 seconds until dates are distributed throughout the mixture.
  • Now add strawberries and pulse about 6 to 8 times.
  • Form into small balls.
  • Store in refrigerator until ready to eat.

The coconut oil in these will make them melt in your mouth.  You may want to make a double batch as these will go extremely fast!

No-Bake Samoas Cookies

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Who doesn’t love Samoas Girl Scout Cookies? I am pretty sure everyone just raised their hands, but have you ever read the ingredients list on these cookies?  It is pretty horrifying that they let little girls guilt trip American’s into buying these. I am not saying you shouldn’t support the girl scouts, but I am pretty sure you are allowed to just hand them money and not take the sugar bomb home with you.

These ones are a Paleo (well if you consider a little bit of chocolate Paleo), Gluten Free, Dairy Free alternative to the boxed version, and they are no-bake so they only take minutes to assemble.

Ingredients:

  • 1/3 cup roasted macadamia nuts, you could use raw as well
  • 1/2 cup shredded coconut, plus some additional for topping
  • 1 cup of pitted dates, about 12
  • pinch of sea salt
  • 1/3 cup dark chocolate chips, plus more to melt for the topping
  • 1 tsp vanilla extract
  • 1 tsp coconut sugar
  • 1 tbs coconut butter

Directions:

  • Add macadamia nuts to a food processor and process until they become meal texture, but stop before they start to get creamy like a nut butter.
  • Now add in rest of ingredients and pulse until all ingredients are mixed.  Some of the chocolate chips will probably still be whole, but that is okay.
  • Now divide mixture into 6 and form each into balls.  You can make them smaller if you wish.

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You can stop right now…or you can top with melted chocolate and coconut.

  • Melt 1/4 cup of chocolate chips, plus 1/2 tsp coconut oil in a double boiler.  I actually have a glass boil that fits on top of my tea kettle that works perfectly.
  • Top cookies with melted chocolate and then top with a small amount of shredded coconut.
  • Enjoy!

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Paleo Snickerdoodle Cookies

I love all kinds of cookies, but Snickerdoodles are especially yummy in my book.  But I had to figure out how to make a paleo, egg free, almond free version.  I have made the ones out of the Babycakes book and they are super yummy, but not paleo.  So I came up with these. The recipe makes about 5 cookies which is prefect for not overindulging, but you could always double or triple the recipe.

Ingredients:

  • 1 cup of hazelnut flour (I used Bob’s Red Mill Version)
  • 1/8 tsp baking soda
  • pinch of salt 
  • 2 tbs of honey
  • 3-4 tbs coconut oil
  • 1 tsp vanilla
  • 2 tbs coconut crystals
  • 2 tbs cinnamon

Directions:

  • Mix the hazelnut flour, baking soda, and salt in a large bowl.
  • Mix the honey, coconut oil, and vanilla in a small bowl and then add to the dry ingredients.
  • In a small bowl, combine the coconut crystals and cinnamon.
  • Scoop out the dough and roll into balls, then coat with cinnamon mixture. I made mine rather large, but feel free to make them smaller.
  • Place onto a parchment lined baking sheet and gently press down slightly.
  • Bake in a 325 deg F oven for 7 minutes, than rotate 180 degrees and bake for another 5 minutes.
  • Let cool for about 10 minutes on baking sheet and then remove and enjoy.  Trust me, these won’t last long:)

Birthday Celebration = Sugar OVERLOAD

Beware – nothing in this post is PALEO – okay I warned you.

Yesterday we celebrated my birthday with a few friends.  We also used this day (4 days after completion of Whole 30) as our non gluten grains reintroduction day.

Since my husband is allergic to eggs I needed to find a no gluten, vegan treat recipe, which was harder than I thought.  But doing some internet research I found a recipe for chocolate chip cookies from BabyCakes that fit the bill.

OMG were they good, and making dough without the risk of salmonella poisoning is dangerous.  I wanted to eat all of the batter without even baking the cookies.

Vegan, Gluten Free Double Chocolate Chip Cookies – courtesy of goop.com

Ingredients:

1 cup coconut oil

1 1/4 cup sugar

1/3 cup applesauce

1 tsp of salt

2 tbs vanilla

1 1/2 cups Bob’s Red Mill Gluten-Free All-Purpose Baking Flour

1/4 cup flax meal

1/2 cup cocoa powder

1 tsp baking soad

1 1/2 tsp xanthan gum

1 cup chocolate chips

Directions:

Preheat oven to 325°F. Line 2 baking sheets with parchment paper (I sprayed them with coconut oil as well) and set aside.

In a medium bowl, mix together the oil, sugar, applesauce, cocoa powder, salt, and vanilla. In another medium bowl, whisk together the flour, flax meal, baking soda and xanthan gum. Using a rubber spatula, carefully push the dry ingredients into the wet mixture and combine until dough is formed. With the same spatula, gently fold in the chocolate chips just until they are evenly distributed throughout the dough. Mixing this dough took some time and muscle, be patient, it will eventually all mix together

Using a spoon, measure out the dough, roll into a ball, and place on the prepared baking sheets. Space the portions 1-inch apart. Gently press each ball to help them spread. Bake the cookies on the center rack for 14 minutes, rotating the trays 180 degrees after 9 minutes. The cookies will be crispy on the edges and soft in the center. Remove from the oven.

Let cookies stand 10 minutes. They’re best served warm, but to save them use a spatula to transfer the cookies to a wire rack and cool completely before covering. Place in an airtight container and store at room temperature for up to 3 days.

After the cookies were made, I set up for the rest of the party.  Since we started the Whole 30 I have been dreaming of Sprinkles cupcakes for some reason.  I think that show “2 Broke Girls” should never be watched during a sugar detox of any sort.

Yes, that is Three Wishes wine found at Whole Foods for $2.99 and it is great.

My husband bought me some bright orange and blue flowers on my birthday. Of course us Gators buy everything in orange and blue:)

After the party was set up it was time to get ready and head to my favorite Mexican restaurant for some fajitas, margaritas, and chips.  

All I have to say is I ate way to much sugar yesterday and was in a fog most of the evening that was not caused by the wine.  But it was worth it.  I had a great time but I don’t really plan on doing it again for a while.