I just finished reading this post on a favorite website, www.thekitchn.com. I thought I'd include the link for ideas and future reference. I did note the use of sesame in several of the dishes, something to just work around. Well put, "To the engaged cook, however, these guests and challenges are not moments of exasperation — they are inspiration and a challenge to create something delicious in constrained circumstances."
http://www.thekitchn.com/the-most-difficult-dinner-guest-ever-and-5-delicious-meals-to-feed-them-169102
Saturday, April 14, 2012
Thursday, April 12, 2012
Passover Inspired Anytime Carrot Coconut Macaroons
ready to eat and to take on the go |
I am going to make coconut butter with my Thermomix for the next batch and see how these turn out. But first I have to get a better understanding of the difference between coconut butter and oil. For Thermomix coconut butter instructions, please visit:
http://www.superkitchenmachine.com/2011/11949/make-coconut-butter-thermomi.html
What you need:
1 cup grated raw carrots (one large carrot)
1/4 cup apple juice
1/2 cup coconut oil (I use Artisana brand)
2 cups coconut flakes (I use Let's Do Organic brand, it's unsweetened and contains no sulphites:http://www.edwardandsons.com/ldo_shop_coconut.itml)
2/3 cup whole wheat flour (I suppose you could play around with types of flour according to allergy restrictions)
1/2 tsp salt
1 tsp grated fresh ginger
2 tbsp maple syrup (Oh how I miss buying giant bottles locally from St. Lawrence market on Saturday mornings!)
What to do:
Preheat oven to 350 degrees F
Line cookie sheet with silicone baking mat
Mix all ingredients together in a large bowl
Roll into approximately 24 balls with the help of your children
Transfer to rack to cool, but I skip this part
I then listen to my toddler scream as he always does when baking: "no oven!" which means he wants to eat them right away
For original recipe, please visit: http://www.canadianfamily.ca/recipe/carrot-coconut-macaroons/
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