Fat-Free Berry Oat Crisp

berry oat crisp (fat free)

As I mentioned, I am trying to significantly cut down oil in my diet. I thought it would be really difficult, but I’m surprised at how little it’s missed. Who knew that sweating onions in veggie broth or white wine would yield the same delicious base as fatty olive-oil does for soups? Who knew that you can make a delicious stir-fry with just some simple tamari and/or white wine? Makes me wonder why I was adding unnecessary fat and calories for so many years…

I went a step further with this delicious berry crisp and made it completely fat-free. It’s a healthy summer option that is both light and comforting. I brought this as a dessert to share at a party over the weekend, where there were multiple chocolate cakes, brownies and pies of the non-vegan, gluten-filled variety. I expected this crisp to perhaps get lost in the shuffle — or underwhelm in light of so many sugar-heavy, non-vegan, fat-filled sweet treats. Instead, I got compliments from those who knew I had brought it — and the ultimate compliment from someone who didn’t, as I overheard her telling everyone at her table that “the berry cobbler is out of this world”. Of course, I ran back to the dessert table to double-check that there were no other berry cobblers there. Thankfully, there weren’t, giving me the confidence I needed to share this recipe with all of you.

This recipe is truly simple to make. In fact, if I have some berries on hand, I might throw together a modified single-serving version to satisfy any lingering sweet tooth I may have after dinner. The lemon juice makes the filling slightly tart, so if you have an especially strong sweet tooth you may want to replace it with orange juice or water.

fresh berries

Fat-Free Berry Oat Crisp:

Yield: about 8- 10 servings

2 pints blueberries

1 pint raspberries

2 tablespoons lemon juice

2 packets stevia

2 tablespoons arrowroot powder

2 cups gluten-free oats

1/2 cup coconut nectar

1/2 cup unsweetened applesauce

1/2 teaspoon ground cinnamon

Directions:

1. Preheat oven to 350 degrees.

2. Add berries, lemon juice, stevia and arrowroot to a 7×11″ baking dish (or 2 qt. baking dish of any diameter). Stir gently until berries are coated.

3. In a separate bowl, add remaining ingredients and stir until combined. Pour evenly over berries and spread gently with back of a spoon.

4. Bake crisp in preheated oven for 45-50 minutes, or until fruit is bubbling and top is golden-brown. Serve warm or at room temperature.

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Oil-Free Protein-Packed Kale Salad

oil free protein kale salad

As you are all probably aware from my previous post, I had a blast at the Vegetarian Summerfest this year. And I learned SO MUCH about health and nutrition, even though I was already eating what I considered to be a very health vegan diet. One thing that really struck me on my trip was how many of the speakers we heard advised against using oil. Not only does oil have no nutritional value — making it completely empty in calories — but many presenters discussed its artery-clogging effects, links to cancer when cooked due to oxidation, and associations with vascular insufficiency and blood-clotting. But the thing that really made sense to me is that, when you think about it, oil is a pretty unnecessary food. It really provides no health benefits that can’t be obtained through whole, plant-based sources. This is why it’s best to get fats from nuts, seeds and avocados rather than from oil, which is a processed, stripped down version of real food.

When I came home, I wanted to start incorporating more oil-free meals into my life and in this blog (I am always a student and learning new and amazing things about nutrition — this blog is certainly a reflection of that). Unfortunately, I realized that many of my dishes in the past have contained oil — probably even in cases where it may not be entirely necessary. I will certainly try to limit its use in dishes where it is not needed from now on. I did create a tag for my oil free recipes, and I hope those will increase in volume as time goes on.

It’s pretty clear by now that I am quite the fan of kale. That certainly did not change on my trip. This dish was created to provide a nutritionally-dense, high-protein salad. Gratuitous oil use is perhaps most common in salad dishes — especially in those that soak up a lot of liquids like quinoa. I tried to find other ways to add intrigue to the salad and dressing — and flavor throughout. This salad makes a great, intriguing side dish, or can be eaten in larger portions for a one-bowl lunch or dinner. I find that the flavors work best when warm, but it can certainly be served as a cold salad as well.

The following are a few of my favorite books providing additional information as to why processed oils should be avoided or eliminated from one’s diet:

oil-free protein-packed kale salad

Oil-Free Protein-Packed Kale Salad:

Serves: 4-6

Ingredients:

4 cups finely chopped curly kale (about 1/2 bunch)

1 cup uncooked quinoa, well rinsed (I used 1/2 red and 1/2 white)

2 cups sweet potato, peeled, diced and steamed or boiled until soft (about 10 minutes)

1/3 cup sun-dried tomatoes (not oil-packed), roughly chopped (more may be added to taste)

1 cup plus 3 tablespoons low-sodium vegetable broth

1 cup water

1 can organic chickpeas, drained and well rinsed

3 tablespoons apple cider vinegar

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

sea salt to taste

Directions:

1. Add quinoa to a small pot with 1 cup of the vegetable broth and 1 cup water. Cook according to package directions, or until water is absorbed and quinoa is fluffy.

2. Meanwhile, cook or steam sweet potatoes if you haven’t already.

3. Whisk together dressing ingredients: remaining vegetable broth, cider vinegar, cumin and coriander.

4. Add kale, sun-dried tomato, sweet potato and chickpeas to a large salad bowl. Once quinoa is cooked, add warm quinoa and dressing to bowl and toss. Add salt to taste. Serve warm, room-temperature or chilled.

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Blueberry-Mango-Carrot Smoothies

blueberry mango carrot smoothie

As many of you know by now from either following me on Instagram or reading this blog, my main go-to morning smoothie is a detoxifying green smoothie, made using greens, fruits, lemon and water. I may add chlorella or flax seed from time to time, but generally try to keep these smoothies to whole plant foods. However, I occasionally try to vary my morning smoothie from time-to-time, and when I do, I like to opt for a creamier option — usually with dairy-free milk and berries, and many times with avocado for added creaminess. Gennaro likes to refer to these as the “fun smoothies” (can you guess which he prefers?)

But as much as I love a “fun smoothie”, meals sometimes seem like a waste to me if I’m not making sure it’s providing ample health benefits as well. I designed this recipe to provide loads of vitamins, antioxidants and “healthy fats” in the form of avocado, while still tasting “fun” and fruity. Here’s a breakdown of the health benefits of the various ingredients (sourced from a number of web resources):

  • Blueberry: Many people know about blueberries as a high antioxidant berry (I’ve seen sources rank them as the highest antioxidant fruit). They also contain fiber and Vitamin C.
  • Mango: Mangoes also contain antioxidants and have high levels of vitamin C. They help balance pH in the body, and of course, contain fiber.
  • Carrots: Most people know that carrots contain high amounts of Vitamin A and are also a great source of beta-carotene, an antioxidant. They can also purify the blood and aid in liver detoxification.
  • Avocado: This sneaky ingredient not only adds creaminess to your smoothie, but are also high in healthy fats which can lower bad cholesterol and nourish the skin. They are also high in fiber, making this smoothie one that should help to keep you full throughout the morning. Avocado also contains other vitamins to help maintain optimum health.

I think the advent of the Vitamix made smoothie aficionados of all of us, myself most definitely included. While I certainly made smoothies in the past, the Vitamix made it an everyday thing. Unfortunately, as far as kitchen equipment goes, it is not cheap. And I would most certainly not have been able to afford one had I not gotten married and had very generous in-laws gift us with one. However, if you’re using a regular blender, I have a few suggestions for this recipe: increase the amount of liquid slightly and decrease the amount of frozen fruits. I am not sure how well the carrot pulverizes in a blender, but you could try adding it in slowly and see what happens. While I love and am completely devoted to my Vitamix, I am certainly not living under some Gwyneth Paltrow-esque rock, thinking everyone can afford a luxury like this (heck, I’m an attorney and I couldn’t even afford one if it hadn’t been gifted to me. I guess that’s a downfall of going into an area of the law where you’re “helping people”, rewarding as it may be). I made many a smoothie using my regular ol’ Cuisinart blender during my law school days without much of a problem — just a bit more coaxing with an old fashioned spoon.

Yield: 2 large or 3 smaller smoothies (halve portions if making a single-serving)

Ingredients:

3 cups cold, unsweetened dairy-free milk (I alternate between soy and almond; use non-soy dairy-free milk for soy-free option)

1 heaping cup frozen blueberries

1 cup frozen mango chunks

1/2 cup carrot, roughly chopped

1/2 large or one small avocado, skin and pit removed

1-2 packets stevia, or sweetener to taste

Directions:

1. Add dairy-free milk, blueberries, mango chunks and carrot to a high-powered blender such as Vitamix. Blend until smooth.

2. Add 1/2 avocado and blend. For more creaminess, add remaining avocado. Add sweetener to taste. Blend until smooth.

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Lentil-Sweet Potato-Kale Enchiladas

As I write this, I am nurturing severe jet-lag and sleep-deprivation after a four-day wedding weekend in Chicago, for one of Gennaro’s best friend’s weddings. Not only was the weekend jam-packed with activities, but we spent all day yesterday in the car and lost an hour coming back to EST. Not to mention the fact that, although I ate very well all weekend — visiting such famous vegan joints such as Chicago Diner, Karyn’s and Native Foods —  I still did not have the benefit of my usual green smoothies, kale salads or probiotic-filled raw sauerkraut to keep my immunity high.

Needless to say, I am TIRED. And in times like these, the last thing I want to do is cook a complicated meal when I come home from work, or do many dishes. Yet I am equally not into the idea of ordering out yet again after a weekend of eating out. I want home-cooked, healthy and easy. Yet these things don’t always go hand-in-hand.

I developed this recipe several weeks back when trying to address what I find to be one of the most difficult things about working full-time and trying to eat well at home – time! This recipe is also very cheap to make – especially if you’re buying and cooking your lentils in bulk and shopping local for your kale (or any other greens you may want to use here). You could easily top with a vegan cheese of choice, but since Gennaro does not like vegan cheese, I just sprinkled a bit of nutritional yeast over the top and it was not lacking in flavor. I hope you enjoy not only this dish, but whatever you’ll be doing during the free time you save from not having to be in the kitchen all night!

Ingredients:

Please note: this recipe does not require an exact science, so feel free to play around with the ingredients and amounts to your liking.

1 large sweet potato, unpeeled, diced

1/2 cup water, or more as needed

2 cups cooked lentils (either canned or cooked at home)

2 large handfuls curly kale, chopped (about 1/2 a bunch of kale)

1 teaspoon ground cumin

salt to taste

1 jar salsa of choice (I used Trader Joe’s organic Tomatillo and Roasted Yellow Chili Salsa), divided

1 package corn tortillas (I used organic sprouted corn tortillas)

vegan cheese or nutritional yeast for sprinking (optional)

Directions:

1. In a large skillet, add sweet potato and water. Cover and heat over medium heat, stirring occasionally, until sweet potato is soft (about 10-15 minutes). Add additional water (about 1/4 cup) if water is absorbed before sweet potato is fully cooked.

2. Once sweet potato is soft, add lentils, kale, 3 tablespoons salsa and cumin. Stir together, cooking over medium heat until kale is just wilted and everything warmed through, about 4-5 minutes. Add salt to taste (I just added a pinch because I used salt to cook my lentils).

3. If desired to soften, heat tortillas over separate skillet, wrapped in foil in the oven, or in the microwave until soft and pliable. Add about 1/4 cup filling to each warm tortilla and roll, placing in a 9×13″ baking dish seam-down across dish. You may have additional filling left over. Cover tortillas with remaining salsa, using a spoon to spread evenly over enchiladas. Sprinkle with desired amount of vegan cheese or nutritional yeast (optional).

4. Bake enchiladas covered in a pre-heated 350 degree oven for about 10 minutes, or until salsa is bubbling and enchiladas are heated through. Serve topped with lettuce, tomato, avocado or onion and alongside your favorite Mexican sides.

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Tropical Green Detox Smoothie

Oh, the holidays. For some reason, my mind (and body) can’t decide whether they’re a welcome escape from the everyday grind — a time to relax and enjoy the company of family and friends — or whether the holiday season is an energy-sapping grind in itself, leaving me longing to return to the monotony of my 9-5 (more like 9-7) routine. Whatever the verdict, there’s no denying that my body could use a return to something at least resembling monotony. Between the Christmas-in-California jet lag to the New Years Eve late night to the endless holiday parties, I can slowly feel the energy draining from my bodily cells. Tonight, with a few hours of unclaimed time available for relaxation, there are hopes of much-needed blogging catch-up and some quality reading, but I’ll be lucky to stay awake past 10 p.m. at the rate I’m going.

In a similar way, I am also eager to reset my eating habits to the pre-holiday status quo. As much as I got a little tired of the morning power smoothie routine, nothing is sounding better than a cleansing drink after weeks of breakfast randomness. My California vacation breakfasts consisted often of leftovers from the previous night’s carry out dinner, while just this morning I preceded yet another trip to the airport with a breakfast consisting of brownies and pizza (albeit gluten-free, vegan pizza, of course).

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No-Recipe Stuffed Pumpkin

First, let me apologize (once again) for being, like, the worst blogger in history. The past four weeks have been incredibly busy at work, which has inevitably invaded my weekends and wreaked havoc on my social and blogging life (if this hadn’t already been thoroughly accomplished by the fact that we are still living with my parents). Then, I was sick. Then, there were weddings. Lots and lots of October-November weddings, in fact. All of which have contributed to my silence and absence from this forum.

Luckily, I have a mom who loves to cook and eats that way I do. I certainly haven’t been lacking in the dinner department. And thanks to my mom’s creative juices, this delicious and simple stuffed pumpkin non-recipe recipe was born. I can promise you that this deliciously fall aroma will permeate your home and provide a fitting backdrop for holiday gatherings.

Here are some other pumpkin-themed recipes to get you in the spirit this season:

pumpkin blondies

pumpkin ice cream pie

bran and flax pumpkin muffins

chewy gooey pumpkin bars

Ingredients:

1 medium pie pumpkin

a few tablespoons liquid sweetener (i.e. agave, coconut nectar)

2 medium apples, cored and chopped

a few tablespoons of currants

a sprinkle of nutmeg

a sprinkle of cinnamon

a sprinkle of ground cloves

1-2 packets stevia, optional

Directions:

1. Preheat oven to 350.

2. Core pumpkin and scoop out insides. Rub inside with liquid sweetener. Set aside. In a separate bowl, mix remaining ingredients, adjusting spices and sweetness to taste. Stuff pumpkin high with apple mixture. Place in a deep baking dish and cover.

3. Bake in preheated oven for approximately 2-2 1/2 hours, or until pumpkin is very soft (use a fork to test for doneness). Serve slices of pumpkin topped with apples and juice. Serve as a dessert or a holiday side.

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Chewy, No-Bake Chocolate Cookies

My aunt gave me the idea for these chewy, almost-raw gluten free cookies from a recipe she uses. Hers incorporated melted chocolate chips, for a decadent yet easy vegan treat. I decided to use the extra coconut nibs that I had on hand instead of the chocolate chips (for some reason, I keep buying cocoa nibs yet fail to find viable everyday uses for them. Looks like I found a solution in these cookies).

These cookies can double as an after-school or midday snack. They’re sweetened with date and coconut nectar, which makes for a healthier, lower-glycemic treat. What I didn’t account for was the fact that both of these ingredients lend an ultra-chewy texture, evoking a decadence that belies the super healthy ingredient list.

I’ve also struggled as of late to come up with some dessert ideas that are simple enough to satisfy any dessert craving at a moment’s notice. When I was living in New York City, I had the luxury of a sugar-free, vegan ice cream shop in my neighborhood that also sold sugar-free, gluten-free and vegan baked goods. Therefore, on the off-chance that I wasn’t in the mood for any more baking — or cleaning the kitchen, for that matter — I could send my husband walk a few blocks and purchase something perfectly-suited to my diet nearly whenever a craving stuck (alas, there were some 2 a.m. cravings that could not be satisfied).

Living in the midwest again has fostered a new sort of creativity in the quick-fix dessert department. Although these should chill in the refrigerator for maximum firmness, I’ve never been one to not lick the spoon and bowl, which is just enough sweetness to get me through the hour, before the rest of the batch is ready to eat.

Yield: approximately 15 cookies

No Bake, Chewy Chocolate Cookies:

1 cup gluten-free quick-cooking rolled oats*

10 medjool dates, pitted

½ cup cocoa nibs

¼ cup coconut nectar**

½ cup unsweetened shredded coconut

2 tablespoons almond butter

Directions:

Place everything in food processor and process until clumps form and “batter” holds together. Form heaping tablespoons into a smooth sphere, then press into parchment-lined cookie sheet. Repeat for remaining cookies and chill in refrigerator for approximately an hour.

* As I always mention when I include oats in my recipes, even the purest of gluten-free oats cannot be tolerated by some people with Celiac Disease. Be sure you’re one of those people who can tolerate them before using. Alternately, if you are not gluten-intolerant, feel free to use regular quick-cooking rolled oats, as they tend to be cheaper.

** I’m sure brown rice syrup would work fine. Less sure about agave nectar but I would imagine it would yield a slightly sweeter, less chewy result.

 

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Roasted Tomato-Basil Pasta Toss

First, let me start by saying that I have been an absolutely horrendous blogger of late. I’ve neglected my inbox, let comments go unnoticed for days — heck, weeks. And I haven’t posted since, I don’t know, 6 weeks ago?

Second, let me explain. As I alluded to in previous posts, the year of 2011 marks an exciting yet stressful transition in my life. I got a job in Michigan, and a job that I love at that (hence, the excitement). When the position became permanent in February, my husband was still working in New York and in limbo, waiting to see what would come of my temporary status. Long story short, from February until now, we have put our New York apartment on the market, sold our apartment, my husband has moved out to Michigan, and we are now living with my parents, using my parents cars and basically freeloading until we can find a place and get settled here. Therein lies the whole “stress” part of the equation.

Now here’s the kicker. Remember my stress and anxiety over taking the New York bar exam last year — the exam I vowed I would never, ever take again under any circumstances? Remember my excitement upon finding out I had passed last November? Well, I have to do it all over again. Alas, a little thing called “reciprocity” (or lack thereof) stands in the way of my New York scores being relevant here in Michigan. So, in the midst of a new job, no home, and closing our apartment sale in New York, I am now studying for the bar exam (again).

I hope, given the circumstances, I will be excused for my horrid blog upkeep of late.

Anyways, in other news…My parents recently returned from the 2011 Vegetarian Summerfest and they were absolutely blown away by the amazing experience. Armed with t-shirts, books and other propaganda from their trip , my mom declared herself a reformed woman upon their return. (To think that just a year ago they were just flirting with the idea of vegetarianism). From the eye-opening talk of S.A.E.N.’s Michael Budkie on animal research labs, to Woodstock Animal Sanctuary‘s Co-Founder Jenny Brown, to Dr. Neal Barnard and Dr. Caldwell Esselstyn‘s informed presentations on the effects of a plant-based diet on heart disease and health, the trip was truly life-changing and educational for my parents. I’m especially jealous that they got a sneak-peak at my girl Marisa’s upcoming documentary Vegucated, which I’m told was every bit amazing as I expected it would be (and my parents are not known to hold back their opinion on such things).

Among the trinkets of knowledge my parents brought back to Michigan with them were the health implications of a high-fat, high-oil diet. I’m much too busy and tired to veer too far into a debate on the virtues of a high-fat/low-fat diet, but it was interesting to me that multiple renowned heart doctors echoed the theory that “good” fats such as olive oil and nuts are really not that good after all. True or not, I’ve always been open-minded about different dietary protocols, because it just means more of a challenge for me. I love a culinary challenge, and taking fat and oil out of a roasted tomato pasta sauce seemed like the perfect place to start. The end result, with sweet basil and tomatoes in peak season this time of year, was a rich and flavorful sauce that didn’t miss the oil or fat (or gluten! or meat!) at all.

Roasted Tomato-Basil Toss:

1 1/2 cups grape tomatoes

1 cup vine-ripened tomatoes, chopped

2 tablespoons vegetable broth

1 tablespoon white wine

2 large cloves garlic, pressed or minced

small pinch of salt

fresh ground black pepper (to taste)

1/3 cup fresh basil leaves, roughly chopped

1 lb. gluten-free spaghetti

Directions:

1. Preheat oven to 425.

2. In a shallow baking dish, toss tomatoes with wine, broth, salt, pepper and garlic. Bake in preheat oven for 20 minutes, toss, then return to oven and bake for another 15-20 minutes. Let cool.

3. Meanwhile, cook pasta according to package directions, drain and rinse if required. Immediately return pasta to pot and toss with roasted tomatoes and basil. Add additional salt to taste and serve.

 

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Coconut Almond Rice Crispy Treats

Who has read The Hunger Games trilogy? Anyone? My mom bought be a nook a few weeks ago, and I took my husband’s suggestion to make The Hunger Games my first nook purchase. That was last Thursday, as in, February 17th. Since then, I’ve literally been glued to my nook during every inch of spare time I can muster. I’ve even deliberately picked longer checkout lines just for an excuse to read for a minute more. I just started the third book, Mockingjay, and expect I’ll encounter the same lack of willpower when it comes to putting it down to go to bed. Thinking about starting this trilogy? If so, don’t plan on being productive or getting much sleep in the next week.

That said, I’m a little glad I can at least covertly — thanks to my nook — be so engrossed in what’s considered a “young adult” series. Am I really turning into the Hunger Games’ version of a “Twihard”? Please let this not be true.

At any rate, at the hands of my newfound obsession, my baking has suffered as well as my sleep. I did, however, manage to break away for a few hours to do Bikram Yoga last night (something I’ve “re-discovered” lately after a few year hiatus), and was craving my usual post-Bikram snack when I realized there was little to work with in the fridge, and I had little energy to make something complicated. I was going to settle on a small bowl of brown rice crisps with soy milk when I realized how boring that sounded. Fifteen minutes later I had created something much more satisfying: my gluten-free, sugar-free, vegan version of a rice krispie treat. Which was perfect, because that’s about all the time I could manage to allow before surrendering to a few more hours of uninterrupted reading.

Yield: about 9 large crispies; 18 small

Coconut Almond Rice Crispy Treats:

4 cups Barbara’s fruit sweetened brown rice crisps

3/4 cup creamy almond butter (not raw)

1/2 cup coconut nectar

1 teaspoon pure vanilla extract

1/2 cup shredded, unsweetened coconut

Directions:

1. Put rice crisps in a large, heat-safe bowl.

2. Heat almond butter, coconut nectar and vanilla in a small saucepan over medium heat. Stir. When everything has melted together and become smooth, about 2 minutes, pour over rice crisps and stir to combine and until all of the dry crisps are coated. Add coconut.

3. Press rice crisps into a square, parchment-lined baking dish (8×8 or 9×9 is fine). Press firmly to smooth over the top and shape treats into dish. Chill in refrigerator for a few hours, or until set.

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Toasted Coconut Macaroons

Hey, everyone. I feel like it’s been forever, though in reality it’s not even been a week since my last post. There have been so many developments and changes in my life, I don’t know where to start! As far as news goes, I did manage to get a job that I really love. The bad news is that it might take us out of New York… But, more on that later; we’re still working out some of the details. Although I should clarify that I’m not necessarily looking at it as “bad” news — it’s more of a bittersweet feeling. A bright future; a bright city to leave behind.

Well, as you might imagine, I’ve been a bit busier in the past week than I was when I was unemployed. Remember my whole rant about being a “night owl/morning person” a few weeks back? Well, I’m no longer either. I both go to bed early and hate waking up to an alarm clock in the mornings. Other than that, though, (and again, I will provide more details in the months ahead), I have the opportunity to do something I’ve only dreamed was possible: feeling wholly fulfilled in my career. The downside (aside from my alarm clock in the morning) is that all of my energy goes into doing well at work, and I have little left over when I get home to cook anything, let alone write posts.

That doesn’t mean I’m not still thinking about recipes all the time, though. I actually made these coocnut macaroons last week. My mom has implored me not to make them again because she liked them “too much” (oh, yeah, I’m living with my parents temporarily, too. But more on that later as well. Don’t worry; all is well with the hubs! …I told you there were a lot of changes going on!) I wanted to make a lower-carb, grain-free recipe for awhile and this one certainly fits that description (plus, they’re vegan, obviously). Although these are not low in fat, if you make them into small clusters as I did, you won’t have to feel too guilty about enjoying one or two (if you have the willpower to resist going for more).

Coconut Macaroons:

1 ½ cups shredded unsweetened coconut

2 tablespoons flaxseed meal

1 tablespoon arrowroot powder/flour

2 tablespoons coconut flour

¼ cup light coconut milk

½ cup agave nectar

1 teaspoon vanilla extract

Directions:

1. Mix all ingredients in a large mixing bowl until combined and sticky. Form into small mounds using a rounded tablespoon measure and lay flat on a parchment-lined baking sheet (if mixture is too dry and falls apart, add a bit more coconut milk. If it’s too wet add a bit more coconut).

2. Bake in a preheated 350 degree oven for 25 minutes. Let cool before serving.

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