As soon as I start talking about gluten free AND vegan recipes, I think people’s eyes begin to glaze over, because all they hear is cardboard, dry and tasteless. It’s funny to me, because that could not be further from the truth. Sure, I’ve had some kitchen fails, but for the most part, most of my recipes that fall into these categories are filling and delicious. If people aren’t thinking about taste, then their next assumption is that the recipe will be too complicated. Again — WRONG! These delicious coconut macaroons were made using things I already had on hand.
Why vegan/gluten free?
For me, eating vegan and/or gluten free has less to do with trying to be skinny and more to do with health. If you’ve been around here for any length of time, you know I have a gluten allergy, so avoiding it is always something I try to be very aware of. When it comes to incorporating a vegan, or plant based, diet, that’s a whole other story. For a year or so now, I’ve noticed that when I consume a lot of dairy or meat, my stomach hurts. Not a crippling pain, but a dull ache that takes forever to go away. See also: not an enjoyable feeling. So about 3 months ago, I did a little trial-and-error to see what the heck the deal was. I found that the less dairy and meat I consumed, the better I felt. After talking with my mom, she told me that she gets the same sort of pains, but when she sticks to Ayurveda (which is a more holistic form of eating/living), she feels great. I connected with a few friends who follow a strict plant-based diet to get some meal ideas and I’ve been on the journey ever since! I still have meat and dairy now and then (see: ice cream and a good burger), but I try to really limit it to keep my gut in check.
If you’re still following along, bless you. I promise, the recipe is coming, but I wanted to give you all a little background on the why/how before diving in. Just because something is vegan and gluten free does not mean it can’t be enjoyed and this coconutty recipe is proof!
Why are they green? For these macaroons, I included Kashi® Organic Breakfast Superblends in Sun-Up Coconut to give them a boost of protein power. Available at Target.com, Kashi Superblends are a new, convenient organic plant based protein powder that are both vegan and gluten free. One of the best parts? There are 15-16g of diverse plant protein! Yes please.
The rest of the ingredients are things you would easily find in your pantry!
|Recipe Yields 8 Macaroons|
You Will Need:
1 cup shredded coconut
1 tbsp. vanilla
1/4 cup maple syrup
2 tbsp. coconut oil
1 scoop Kashi Superblends Sun-Up Coconut
1. Preheat oven to 350 degrees.
2. Pour coconut into a large mixing bowl. Add remaining ingredients.
3. Stir well.
4. Using a stainless steel cookie dough scoop, place coconut mixture on baking sheet, about 1 inch apart.
5. Bake at 350 degrees for 8-10 minutes, or until top is lightly browned, and let cool completely before enjoying!
For those that might be interested in a little bit more of an indulgence, this next step is for you! Melt a bag of dairy free chocolate morsels and dip or drizzle your macaroons.
They are the perfect treat to curb those sweet tooth cravings! Even Dane gives them two thumbs up, which is saying a lot. I will tell you now — just go ahead and make a double batch. I could eat 8 all by myself!
Do you have any go-to vegan or gluten free recipes? Let me know!