As regular readers know, this blog brings a variety of articles, studies, thoughts, music and recipes! It is presented in a magazine style – we hope something for everyone. Our main focus is about the Low Carb Higher (Healthy) Fat lifestyle, LCHF for short, and you can read/find out more about that here
In recent times we have seen that more and more we have regular readers, and followers, who choose to eat vegetarian or vegan. I recently posted five vegetarian meal choices here, and some vegan choices here
I came across these vegan coconut taste bombs, which are also good for gluten-free and dairy-free diets, and I thought it a recipe idea to share.
80g/2¾oz desiccated coconut
125ml/4½fl oz full-fat coconut milk
1 tbsp coconut flour
2 tbsp maple syrup
½ tsp vanilla extract
1. Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking parchment.
2. Stir all of the ingredients together in a saucepan over a medium heat until well combined. Continue to cook for 4-5 minutes until the coconut milk has been absorbed into the mixture and the mixture has thickened. Remove from the heat and set aside to cool slightly.
3. Scoop tablespoonfuls of the macaroon mixture onto the prepared baking tray, to form small domes, leaving a gap between each. Bake in the middle of the oven for 12-15 minutes, or until toasted and golden-brown at the edges.
4. Remove from the oven and set the macaroons aside to cool completely, then enjoy.
These macaroons keep well in an airtight container in the fridge for 24 hours.
One macaroon provides:
From original idea here
Dear reader, this blog offers a wide variety of recipe/food ideas, not all may be suitable for YOU. If you may have any food likes / dislikes, allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan