CHOCOLATE DIPPED COCONUT MACAROONS

 BY [JULIA MUELLER] 

Goodness gracious great balls of coconut!

Calling all coconut naysayers!

Just kidding.

I can completely appreciate that some folks just can’t do the coconut, but I gotta tell ya: I can. I mean, the warm, nutty flavor that just melts in your mouth like sweet surrender? I can do that eeerydamnday.

Well, it’s the final countdown until Christmas, how many more cookies can you jam out in record time? Thankfully, these coconut macaroons take very little time and prep, which makes them ideal for some last-minute baking. Fourscore and seven years ago, I posted this recipe for coconut macaroons, but I figured I would re-visit the subject because it’s just such an easy treat. Plus, I had a hankering for dipping something in chocolate.

Coconut macaroons are just so devilishly edible, are they not?

The recipe for the macroons is super simple. Unsweetened shredded coconut, egg whites, coconut oil, and maple syrup (or agave) is all you need. You basically whip the crap out of the egg whites, make macaroon balls, and bake them for 2 seconds (15 minutes). You’ll need to do a bit of squeezing to form the macaroons, but fret not: they hold together through the baking. Once they have finished baking, you get to dunk those suckers in melted dark chocolate and then sprinkle them with your favorite goodies, like pistachios, pecans, flaked coconut, and candied ginger.

These are healthy, so go wild!

Have a ball!

Print

Chocolate Dipped Coconut Macaroons

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 12 to 14 large macaroons

Ingredients

• 4 egg whites, well beaten
• 3 cups unsweetened shredded coconut
• pinch salt
• 2 teaspoons vanilla extract
• 2 tablespoons coconut oil, melted and cooled
• ¼ cup pure maple syrup
For Finishing:
• ½ cup dark chocolate chips, melted
• Pistachios, walnuts, pecans, chopped
• Candied ginger, chopped
• Flaked or shredded coconut

Instructions

1. Preheat the oven to 350 degrees F.
2. Beat the egg whites in a bowl until foamy. Add the remaining ingredients and stir well.
3. Form half-egg shapes by pressing together the coconut mixture (the mixture will be sticky - this is normal). Place coconut macaroons on a baking sheet and bake for 15 to 17 minutes, or until the edges are golden brown. Remove from the oven and allow macaroons to cool 5 minutes before using a spatula to lift them off of the cookie sheet.
4. Place the chocolate chips in a microwave-safe bowl and microwave for 30 seconds. Stir chocolate chips, and microwave at 15-second intervals, stirring the chocolate in between intervals, until melted (about 1 minute to 1 minute and 15 seconds total). Allow the chocolate to cool and thicken slightly.
5. Dip the bottoms or the tops of the macaroons in chocolate, then sprinkle the wet chocolat with desired toppings, such as chopped nuts, candied ginger, or flaked coconunt.
6. Place macaroons on their sides on a plate to dry.

0

9 Gluten Free Quick Bread Recipes

Fuss free "bread," no yeast required

The weather is getting cool enough to turn on our ovens again and we’re getting into the baking spirit. After the popularity of our Gluten Free Bread recipes post earlier this year, today we’re bringing you a collection of “bread” recipes that don’t require a ton of time or effort…or yeast. All you need is a loaf pan and a little inspiration to create these 9 quick breads that just happen to be gluten free. From classics like banana and zucchini bread to Fall-inspired variations using butternut squash and pumpkin, a delicious slice for breakfast or tea time is never more than a click away.

Gluten Free Banana Bread: Let’s start with the basics. This simple and naturally-sweetened banana bread uses both almond and brown rice flour to make a classic recipe gluten free. No overripe bananas? No problem. (Recipe and photo: The Roasted Root)

Gluten Free Butternut Squash Bread: If you’re wondering what to do with half of a roasted butternut squash, use it just like overripe bananas to create this Fall-inspired bread. (Recipe and photo: My Whole Food Life)

Zucchini Bread with Chocolate Chips (Vegan and Gluten Free): Shredded zucchini keeps this quick bread moist…and kind of healthy. (Recipe and photo: Sondi Bruner)

Gluten Free Pumpkin Spice Bread with Crystallized Ginger and Walnuts: This spiced has everything you need for the holidays – pumpkin, warm spices, spicy and sweet crystallized ginger. Serve it on a cold weekend morning with a big cup of coffee. (Recipe and photo: Tasty Yummies on NoshOnIt)

Orange Chocolate Swirl Bread (Low Carb and Gluten Free): Orange and chocolate are a classic combination and in this recipe, Carolyn creates a chocolate swirl both in the middle and on top of an orange flavored bread. (Recipe and photo: All Day I Dream About Food)

Gluten Free Peanut Butter Banana Bread: Did you ever eat peanut butter and banana sandwiches as a kid? This recipe turns that combination into a single slice. (Recipe and photo: A Sweet Simple Life)

Paleo Blueberry Bread with Lemon Glaze: Even if you can’t get your hands on fresh summer berries, take the ones you’ve saved in the freezer (or a good quality frozen variety) to make this sweet and tangy delicious bread.(Recipe and photo: Living Healthy with Chocolate)

Fig Chai Tea Bread (Vegan and Gluten Free): Meg flavors this spiced bread with the flavors of chai tea and fresh figs. Serve it alongside a cup of tea! (Recipe and photo: Beard & Bonnet)

Gluten Free Date Bread with Coffee and Ginger: Need a little extra pick-me-up in the morning? Katie sweetens this bread naturally with dates and adds a cup of coffee directly into the batter. (Recipe and photo: Healthy Seasonal Recipes)

0

Chocolate Muffins (gluten-free + grain-free)

Kevin’s Mom, Renee, was here visiting for a 2 week stint before she made her way to Germany to visit Kevin’s sister. During Renee’s time here, we got to celebrate her birthday. Instead of getting her a gift that she’d have to lug around with her on her trip, Kevin and I made a batch of grain-free cupcakes topped with my fudge frosting.

I think Renee worries that Kevin and I are missing out on all the fun stuff because of our gluten-free, dairy-free eating style.

Making a batch of deliciously decadent cupcakes proves that us gluten-free, dairy-free, grain-free, nut-free folk aren’t missing out on any of the fun.

And… she loved them! Even had them for breakfast each day following her birthday.

With the frosting, the cupcakes were light, fluffy and fudge-packed.

Without the frosting, the cupcakes totally passed as a muffin. A gluten-free chocolate muffin under 200 calories and loaded with fiber. Sure they weren’t as fudgy without the frosting, but they were darn good!

So today, I wanted to share the base of this delicious recipe with YOU. Either enjoy them on their own as a muffin (maybe add in some dairy-free chocolate chips) or top them with my fudge frosting and serve them up at your next birthday party!

5.0 from 9reviews

Print

Chocolate Muffins (Gluten-free + Grain-free)

Author: Leanne Vogel

Recipe type: Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free

Prep time:  15 mins

Cook time:  25 mins

Total time:  40 mins

Serves: 6

 

If you love chocolate, you're going to adore these gluten-free chocolate muffins. Rich, moist and chocolately, these muffins are a chocolate-lover's dream.

Ingredients

Dry:

• ½ cup + 3 tablespoons chickpea flour
• ¼ cup + 3 tablespoons sugar - see note
• 3 tablespoons cocoa powder
• 1 teaspoon Ener-G gluten-free baking powder
• 1 teaspoon Ener-G gluten-free baking soda
• pinch sea salt

Wet:

• ¼ cup non-dairy milk
• 2 tablespoons egg whites
• 2 tablespoons grape seed oil
• 1 teaspoon pure vanilla extract
• ¼ cup boiling water

Instructions

1. Preheat oven to 350F and line a 6-cup muffin tin with paper liners. Set aside.
2. Add flour, sugar, cocoa powder, baking powder, baking soda and salt. Stir to mix thoroughly.
3. Add wet ingredients; milk, egg white, oil and extract.
4. Mix thoroughly, then add boiling water. Stir completely.
5. Let sit for 1 minute, then pour into prepared paper liners.
6. Bake in preheated oven for 23- 25 minutes, or until toothpick inserted comes out clean. I found that the toothpick held a bit of gumminess due to using chickpea flour but left to cool, they firmed up perfectly to the consistency of a real, gluten-packed muffin.

Notes

Sugar - I used demerara sugar for this recipe. I'm sure you could use an equal amount of coconut sugar.
Vegan and egg-free - I'm sure that you could try making this recipe vegan or egg-free by replacing the egg whites with 2 teaspoons of ground flax seed and 4 teaspoons of warm water. Let sit for 5 minutes, then use in recipe. I have not tested this, but it's where I would start. That, or an equal amount of apple sauce or banana puree.
Baking soda and baking powder - if you are going to use conventional baking powder or baking soda (not the Ener-G brand), reduce the measurements by half than what it calls for in the recipe.

View nutrition information (once on page, scroll down)

Preheat oven to 350F and line a 6-cup muffin tin with paper liners. Set aside.

Add flour, sugar, cocoa powder, baking powder, baking soda and salt. Stir to mix thoroughly.

Add wet ingredients; milk, egg white, oil and extract.

Mix thoroughly, then add boiling water. Stir completely.

Let sit for 1 minute, then pour into prepared paper liners.

Bake in preheated oven for 23- 25 minutes, or until toothpick inserted comes out clean. I found that the toothpick held a bit of gumminess due to using chickpea flour but left to cool, they firmed up perfectly to the consistency of a real, gluten-packed muffin.

I would love to read your stories. What you share will benefit thousands of women in our community. Let your light shine brightly!

How do you manage friends or family members that don’t support or understand your eating style?

Have you tried introducing your friends to new healthy ingredients by baking or cooking for them? What was the result?

0

gluten free cornbread muffins

gluten free cornbread muffins

i adore corn bread. with a bowl of chili, or on it's own smothered with butter and a drizzle of honey. yum. there's a cafe in my neighborhood - the sunlight cafe - that serves wonderful gluten free cornbread. however, their cornbread is made into a loaf and cut into slices, which in my opinion is way less fun that getting to eat a cornbread muffin. they would not share their recipe with me though, so i've been testing a few different gluten free corn bread recipes over the past few months... and here is the results! i've played around with different flours and ratios - this recipe is very adaptable to ingredients you have on hand, but here are my preferences. i'm sure you could use any gluten free baking flour mix, but i especially like the combination of flours here with a bit of buckwheat - it gives the cornbread a lovely brown speckle and nuttiness. i use fine cornmeal, rather than coarse polenta - but you could experiment with a mixture of the two if you enjoy a coarser cornbread. enjoy!

1/3 cup brown rice flour

1/3 cup soy flour

2 tablespoons buckwheat flour

3 tablespoons tapioca flour/starch

*(or use 1 cup of your own gluten free flour mix)

1 cup cornmeal

3/4 teaspoon salt

1 teaspoon baking soda

1 tablespoon baking powder

2 tablespoons butter, melted

1 large egg

1 cup milk, milk substitute or buttermilk

2 heaping tablespoons of honey or brown sugar

1 cup frozen sweet corn, thawed and drained (optional)

heat oven to 375 degrees. sift all dry ingredients together. add butter, egg, milk and honey and mix until just combined into batter (does not have to be perfectly smooth - small clumps are ok!) finally, fold in the corn kernels. pour batter into muffin pan lined with cupcake wrappers... about 1/4 cup batter per muffin. bake for 15-20 minutes.

you could also pour this batter into a 9x9 baking pan, lined with parchment paper or buttered. bake cornbread a few extra minutes (25 total or so) until golden brown around the edges.

0

BANANA WALNUT MUFFINS 

Hey Mom,

Happy Mother’s Day! I wish I was enjoying the day with you in person, but since I’m not, I figured I’d write you a letter broadcasting how much I la-de-dove you.  Right now, you’re in the mountains hiking around, enjoying nature with Carlo and having a relaxing day. You’re far from the intranet, and that’s awesome, so you’ll get to read this when you’re home and all tuckered out.

Mother. You’ve given everything you have to your family.

Every morning in high school, you made me my favorite smoothie and toast with the perfect amount of butter (about half a stick). You made me turkey pitas for lunch and even though those got reeeeeal old after a while, you made sure I always had healthy food to fuel my developing brain. You drove me to school at 6:30am to get tutored by my physics teacher. You raised a family while owning a business. You. are. a. powerhouse!

You made me tea while I wailed about my breakups. You travelled with me all across the country. You pretended to be my sister while we were in a comedy club in New York City. You cultured me. You bought me my first Ayn Rand book, my Barbara Kingsolver books, my Paulo Coelho collection. We watched foreign films together. Ate too much Dulce de Leche ice cream. You and me. We’re real firecrackers.

You taught me how to bake. You made my brother’s and sister’s wedding cakes. Who does that? You.

You encouraged me to be me. You never told me who to be or what to become. You gave me unconditional support and for that…I have no words.

You love geology. Right now, you’re looking at rocks in the mountains. I don’t get it and sometimes I tune you out a little bit while you’re telling me about geology, but I love that you love the earth and I love that you are always learning. You’re my rock.And now you’re crying, I can just tell.

You’re energetic and animated with your grandkids. You teach them, play with them, give them sugar and they love you to pieces.

You’re the hardest worker I know. The most honest person I know. You never make mountains out of mole hills and you help everyone around you keep life in perspective.  You make every person you meet feel good about themselves.

I love that you always have dreams. You always want to do things. And you and Carlo are building a cabin with your own hands. I love that. And you posted on my blog!How freaking cool!

If I could teleport these Banana Walnut Muffins to you so that you and Carlo could have a hikey treat, I absolutely would. I don’t need to tell you how these should be served because you already know. With half a stick of butter. Drizzle of honey. A berry smoothie. Alongside as many books as you have the attention span to read. Bangity BOOM!

Your favorite flower is growing in my front yard, so I think of you every time I leave and come home. I know you like the white irises the best, but this guy’s pretty friendly too.

I love you mom. This year, you get a letter. Next year you get a rap song. Mueller women, represent!

From your daughter who thinks the woooooorld of you,

Julia

Print

Gluten Free Banana Walnut Muffins

Prep Time: 8 minutes

Cook Time: 30 minutes

Total Time: 38 minutes

Yield: 9 muffins

Ingredients

• 3 ripe bananas, mashed
• 2 eggs
• ¼ cup walnut oil*
• 2 tablespoons honey
• 1-1/3 cup brown rice flour
• 2 teaspoons baking powder
• 1.5 teaspoons ground cinnamon
• ¼ teaspoon salt
• ¾ cup walnuts, chopped

Instructions

1. Preheat the oven to 350 degrees and lightly oil a muffin pan
2. In a mixing bowl, mash the bananas and whisk in the eggs, oil and honey.
3. In a separate mixing bowl, combine the brown rice flour, baking powder, cinnamon, salt and walnuts.
4. Add the dry mixture to the wet mixture and mix until completely combined.
5. Fill the muffin holes three-quarters of the way up with batter.
6. Bake in for 30 minutes or until muffins test clean.
7. Serve with butter and honey!

Notes

*You can also use grapeseed or olive oil

0