Keeping this series real: I served breakfast from a box on Sunday morning. Gluten free french toast sticks...and they tasted pretty good. There's just no such thing as 100% wholefood diet when you go grocery shopping with a nine year old {darling} blond boy.
Notice any themes at our breakfast table? Morning cookies are a hot commodity around our house. The baintrain loves them with a bowl of yogurt, I love that they are super filling, tasty and quick. Since coconut is so nutritious and doesn't cause inflammation like grains do, I love having it in the wholefood breakfast rotation.
This is a modified recipe from Adrienne: her son is deathly allergic to eggs, so the original was egg-free. I had to get a bit more protein in them for breakfast so I tweaked the recipe and made it my own in a just few minutes.
:: MACAROONS ::
preheat over to 350
convection optional
2 2/3 c shredded unsweetened coconut
1 c coconut milk
5 T coconut sugar, xylitol or honey
2 T Flour - I used GF baking mix
1 T vanilla
2 fresh eggs
dash of salt
This is a one bowl wonder. Simply measure and mix. I used a really high tech fork to mix it all together. I popped the macaroons on parchment paper lined baking sheets and cleaned the kitchen while they baked for 15 minutes - until slightly brown around the edges.
You know how a new recipe ususally takes longer? Well, these were mixed and ready to bake in under 10 minutes. I believe you could make them in the morning - with time to spare!
You know how a new recipe ususally takes longer? Well, these were mixed and ready to bake in under 10 minutes. I believe you could make them in the morning - with time to spare!
Enjoy!
Linking with all the other fabulous 31-dayers here and linked to:
rachel
jen
kelli
and imparting grace
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