One of the best things about vegan baking is that often, delicious treats that taste absolutely decadent turn out to be not that bad for you, and in many cases, actually good for you!
The coconut oil in these is really great for your heart and your digestive system, as outlined in this fantastic article by fellow Panama Wellness Group writer David Bloomfield. As if you needed an excuse to eat another one!
The key ingredient in these amazing little coconut treats is usually egg whites, meaning that it seems quite difficult for the vegan baker to make them. Well, that’s not true. It turns out that rice flour (or any flour for that matter), agave nectar (or honey, if you’re vegetarian) and a tiny bit of oil combine to make that gooey texture that makes macaroons so melty-good.
AND they’re actually super simple to make! 20 minutes and these are ready to eat! HOORAY!
(Makes 10 macaroons)
1 cup shredded coconut
3/4 cup coconut milk
2 tbsp rice flour
1 tbsp agave nectar / honey if you’re not vegan
1 tbsp melted coconut oil
Preheat the oven to 200 degrees Celsius
Combine all ingredients together in a bowl
Divide the mixture into 10-12 balls and place on a greased baking tray
Bake for 10 minutes then remove from the oven and allow to cool
The great thing is that these aren’t even that bad for you. They’re free of processed sugars, gluten-free, vegan and contain some nice, useful fats for your body – so it doesn’t matter if you sit down and eat 4 in one go, as I have just done.
This is just another example of vegan baking that is quick, easy and delicious. Enjoy!
@2014 – Hillary Sepulveda