Lemony Coconut Macaroons

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coconutMacaroon
This is a perfect recipe to use up some leftover egg whites! I eat egg yolks for breakfast and keep the whites in an airtight container in the fridge until I’m ready to make these for my coconut-lover!


Ingredients
2 Egg Whites
Zest of One Large Lemon (preferably organic unwaxed)
1/3 Cup Raw Cane Sugar
1 Tsp. Vanilla Extract
1 1/3 Cup Unsweetened Finely Shredded Coconut (I use this! )
2 Tbsp. Fine White Rice Flour
1/8 Tsp. Fine Salt

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Method
1. Line a baking sheet with unbleached parchment paper and preheat the oven to 325 F.
2. Combine the coconut, rice flour, salt and lemon zest in a bowl.
3. Beat the egg whites in another bowl until soft (not too stiff, you can see the consistency in the pictures) peaks form. Then add the sugar and vanilla and beat until very smooth.
4. Fold in the coconut mixture into the egg white using a spatula (don’t beat too much) until well combined.
5. Let the mixture rest in the fridge for about an hour. This makes the batter more sticky and easier to form.
6. Drop batter onto the baking sheet (spaced at least 1 inch apart) using a round tablespoon or a small ice-cream scooper.
7. Bake for 15-20 minutes in the centre rack of the oven until golden brown. Keep an eye on the macaroons to avoid over browning! Cool on a wire rack and enjoy! 🙂 You can keep the macaroons in an air-tight container (after completely cooled down) for 3-5 days – they are crispier when fresh and become softer over time!

Makes 14 macaroons.

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Banana Gingerbread Bites

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I love ginger, he loves bananas! so we both really like these banana gingerbread bites! I like to bake these in my mini muffin pan, they turn out really cute and are perfectly bite-size. A nice “something sweet” to take to a holiday party!

Ingredients

Dry
2 Cup Light Spelt Flour
1 Tsp. Baking Powder
1/2 Tsp. Baking Soda
1/4 Tsp. Salt
1/2 Tsp. Cinnamon
1 1/2 Tsp. Dry Ginger
1/4 Tsp. Nutmeg

Wet
2 Eggs
1/2 Cup Palm Sugar
1/2 Cup Molasses
3 Very Ripe Bananas (mashed)
1/4 Cup Boiling Water
1/4 Cup Coconut oil
1-2 Tsp. Fresh Ginger (finely grated)

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Method
1. Line the mini muffin pan with unbleached muffin liners. Preheat the oven to 325 F.
2. Sift the dry ingredients together in a large mixing bowl.
3. Slightly beat the eggs in another mixing bowl. Add molasses, palm sugar and grated ginger and beat until very well combined.
4. Mash the bananas well with the back of a fork  in a bowl. Add the boiling water and coconut oil and mix really well.
5. Add the the banana mixture to the egg mixture and combine well.
6. Add the wet ingredients to the dry and beat really well until completely smooth.
5. Fill the cup liners and bake for 15-20 minutes in the centre rack of the oven. Cool on a wire rack and enjoy! 🙂

Makes 36 mini-muffin bites.

Spiced Squash Bread

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squashLoaf2
Did I mention how much I like winter squashes before?! 😉 This is another one of my favourite squash recipes! I always use home-made squash puree from either butternut squash or red kobocha (you can find instructions on how to make your homemade squash puree here ). The squash puree makes the loaf very moist and since it is sweet you don’t need a lot of added sugar in this recipe. Hope you enjoy!

Ingredients

Dry
3/4 Cup Sorghum Flour
1/4 Cup Fine White Rice Flour
2/3 Cup Tapioca Starch
1/3 Cup Buckwheat Flour
1/4 Tsp. Xanthan Gum
1 Tsp. Cinnamon
1/2 Tsp. Ground Cardamom
1/2 Tsp. Dry Ginger
1/2 Tsp. Salt
2 Tsp. Baking Powder

Wet
1 Egg (lightly beaten)
1/3 Cup Melted Virgin Coconut Oil
2/3 Cup Maple Syrup (or Honey)
1 1/2 Cup Squash Puree
2 Tsp. Vanilla

Optional Add-ins
1 Cup Chopped Walnuts
1/2 Cup Dried Black Currant

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Method

1. Preheat the oven to 350 degrees Fahrenheit (Bake setting). Prepare a large loaf pan (I used a 10″ x 4 1/2 ” x 2 1/2″ high loaf pan) by either lining it with unbleached parchment paper or greasing it well.

2. Whisk all the dry ingredients together in a large mixing bowl.

3. Thoroughly mix all the wet ingredients in a smaller bowl.

4. Add the wet mixture into the dry and mix until well combined.

5. Fold in the walnuts and currants.

6. Add to the prepared pan and bake int the centre of the oven for approximately 45-50 minutes or until a toothpick inserted int he middle  of the loaf comes out clean. Take the bread out of the pan and let it cool completely on a wire rack. Slice and Serve!

Serves  8-10 (depending on portion size!)