Carob Macaroons

Vegan and sugar free! I’m the kind of person who needs something sweet after dinner no. matter. what. It’s easy to overdose on sugar-packed sweets, at least for me, so I try to keep something around that I can eat into oblivion and not feel guilty because of it. There are so many ways to make healthy macaroons, but the raw varieties tend to overload on the nuts (almond flour, etc.) to the point you feel as if you’re gnawing into a nut only the size of a macaroon, which isn’t a bad thing, but it’s not what you asked for – a lot like picking up a glass of water only to realize at first chug that vodka is by no means water. There’s a time and place for everything, and when you want a macaroon, you want to taste a macaroon.

This recipe rounds the starchiness of the dried coconut with the creaminess of coconut milk. Sweetened with carob syrup, the macaroons bear a distinct, caramelized flavor. You could totally replace the carob syrup with maple syrup or honey and get a kicka$$ result, but why not try something new? Regardless, the coconut taste shines.

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Coconut: is high in lauric acid, which is antiviral, antibacterial and antifungal as well as boosts the immune system, maintains a healthy weight, reduces the risk of heart disease, lowers cholesterol, improves conditions of those dealing with diabetes and chronic fatigue, improves Crohn’s, IBS and other digestive issues, increases metabolism, contributes to healthy thyroid function, boosts daily energy, rejuvenates the skin and prevents wrinkles.

Carob Macaroons

by Aylin @ Glow Kitchen

Cook Time: 15-20 minutes

Ingredients

  • 2 cups unsweetened, shredded coconut
  • 1 cup coconut milk
  • 3 tbsp carob syrup (or honey or maple syrup)
  • 1 tsp vanilla extract
  • 1/4 teaspoon salt

Instructions

Bring all ingredients in a bowl and mix until thoroughly combined.

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Shape bite-sized balls and place on parchment paper. This recipe makes between 15 and 20 balls, depending on how large your mouth is Winking smile.

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Bake at 350 degrees Fahrenheit for 15-20 minutes, or until golden brown.

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Bon Appetit!

xo Aylin

Carrot Cake w/ Fig Cream Frosting

Okay, I think I’ve outdone myself with these. It’s always difficult to wing it while baking, as measurements are extremely important to get the texture and taste just right, but luck was on my side this morning. I wanted to create a sugar-free, fat-free, egg-free, and dairy-free whole-wheat carrot cupcake without anything bizarre in it, even a flax-egg or almond/soy milk. Simple does it. And boy did simple do it good. Mmmmmmmmm…breakfast, snack, or dessert…who cares.

Carrots: prevent cancer by virtue of compound (almost exclusive to the vegetable) falcarinol, improves vision with its high vitamin A and beta-carotene content, prevent heart disease with its carotenoids, lower blood cholesterol levels, reduce the risk of stroke, nourish the skin, helps slow the process of aging, and contributes to dental health.

Vegan Carrot Cupcake with Fig Cream Frosting

by Aylin @ Glow Kitchen

Cook Time: 15 minutes

Ingredients (12 cupcakes)

For the Cupcake

  • 2 cups whole-wheat flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1.5 cups shredded carrot
  • 1/2 cup raisins
  • 1/2 cup chopped dried figs
  • 1.5 tsp cinnamon
  • 1 cup water
  • 1/3 cup orange juice
  • 1/2 cup apple sauce
  • 1/2 cup water

For the Frosting

  • 5 figs, soaked and drained
  • 2 tbsp molasses or carob syrup
  • 1/2 can (7 oz) of coconut milk (the thickest part)

Instructions

For the Cupcake, combine the cinnamon, raisins, and chopped figs in a saucepan with 1 cup of water. Bring to a boil and then reduce the heat and let the mixture simmer for about 5 minutes. The water will evaporate, leaving behind the dried fruit infused with cinnamon taste and slightly caramelized aroma.

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In a bowl, pour the hot dried fruit mixture over shredded carrot. Let cool and then add 1/3 cup of orange juice. Fold all the ingredients together until well combined.

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Combine all the dry ingredients – flour, baking powder, baking soda, and salt. fold the dry mixture into the wet dried fruit mixture. Add 1/2 cup of water and 1/2 cup of apple sauce and mix until all the ingredients are evenly combined.

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Scoop the cupcake mixture into greased muffin tins, either sprayed with canola oil or lightly coated with coconut oil. This recipe will yield 12 muffins.

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Bake at 375 degrees for 15 minutes, or until the tops of the muffins have browned and the center has set (check that a toothpick comes out clean).

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For the Fig Coconut Frosting, food process five figs that had been soaked and softened in lukewarm water for at least 30 minutes. Add 2 tablespoons of molasses (or carob syrup) and 1/2 a can of coconut milk (only the thickest part of the can, which collects at the top).

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Blend until smooth.

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Oh. My. God. I’m surprised this lasted long enough to make it to a cupcake. It tastes soooo guilty – caramel-like with a creamy texture. Unreal.

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Top the muffins with the cream.

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Garnish with leftover shredded carrot and raisins.

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So moist, rich, creamy…

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You will beyond love these!

xo Aylin