This past week was hoppin’ here at the RH household! I thought I’d share a few highlights:
[Win my giveaway and get a gift pack so you can make this at home!]
Cranberries Galore–and you can make them yourself!
If you’re like me (hmm, sorry to hear that), then you don’t eat sugar at the moment, in any of its myriad forms. That means no unrefined evaporated cane juice, no maple syrup, no brown rice syrup, no Sucanat, no dextrose, maltose, sucrose, glucose or any other -ose. . . basically, the only permitted sweeteners are stevia, yacon syrup and the (very) occasional grain of palm sugar or drop of agave nectar. Well, around holiday time, I like to bake things with dried fruits, but the ACD doesn’t allow dried fruits. I am, however, permitted fresh berries. So. . . I decided to dry my own.
This recipe for oven-dried cranberries seemed to stike a chord with many of you, and I couldn’t be happier. I’ve used them in biscuits and muffins so far. . . and must admit, I just ate the rest as-is, by the handful.
[Moi, with the lovely Natali who interviewed me today. See the special foil-covered light above her head? How cool is that?]
Cameras Galore–and you can peek into a TV shoot at my house!
This afternoon, the lovely folks from York Region Living dropped in to interview me and tape me making up some Coconut Macaroons. I’ve shared the recipe before, but here it is again (below) for those of you who don’t want to skip over there.
The two hours they were in the house flew by, and before I knew it, the interview was over and the crew was busy filming the props (ie baked goods). Here’s Jeff, the cameraman, taking a shot of the table after the interview was done:
Yes, I am a total nerd: the entire experience was incredibly fun and exciting. I really enjoyed setting up the kitchen space and chatting about healthy baking, food intolerances and the ACD. Thanks so much to everyone on the show for a great afternoon!
And here’s the recipe Natali and I baked up during the segment:
Grain Free, Gluten Free, Vegan, Sugar Free Coconut Macaroons
These were one of the most popular cookies from my bakery, Bake it Healthy. The HH still requests them on a regular basis. Nicely browned and crisp on the edges with a soft, chewy interior, these are bona fide macaroons. The tahini adds a good source of calcium, yet the flavor isn’t prominent in the cookies.
3/4 cup (135 g) raw, natural almonds, with skin
2 Tbsp (30 ml) finely ground flax seeds
1/8 tsp (.5 ml) fine sea salt
2 cups (160 g) unsweetened shredded coconut
1/4 cup (60 ml) pure maple syrup
1/4 cup (60 ml) light agave nectar
1/4 cup (60 ml) tahini (sesame paste)
1 tsp (5 ml) pure vanilla extract
1/2 tsp (2.5 ml) coconut extract, optional
2 Tbsp (60 ml) cacao nibs or chocolate chips, optional
Preheat oven to 350F (180C). Line 2 cookie sheets with parchment paper, or spray with nonstick spray.
In the bowl of a food processor, whir the almonds, flax and salt together until they resemble a coarse meal, about the texture of cornmeal. The mixture should be very finely ground, without any identifiable pieces of almond visible. Add the coconut and pulse once or twice to combine.
Pour the maple syrup, agave nectar, tahini, vanilla and coconut extract over the dry ingredients. Process again until everything is incorporated and the mixture forms a sticky ball (you may need to stop and scrape down the sides of the processor bowl once or twice). Stop as soon as the mixture holds together to avoid grinding the coconut too fine. Stir in the cacao nibs or chocolate chips by hand; do not process again.
Using a small ice cream scoop or tablespoon (15 ml), drop small mounds of the mixture onto the cookie sheets about 1 inch (2.5 cm) apart. Wet your palms (or use a silicon spatula) and flatten the cookies slightly.
Bake in preheated oven 10-12 minutes, rotating sheets about halfway through, until the cookies are deep golden brown on top. Cool completely before removing to a cooling rack (the cookies will firm up as they cool). Makes 14-16 cookies. May be frozen.
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Last Year at this Time: Lucky Comestible 6(3): Apple and Red Wine Soup (with Anti-Candida Variation)
Two Years Ago: Chocolate Pecan Pie (ACD maintenance only)
Three Years Ago: Sweet Potato and Carrot Casserole
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