A taste of summer - strawberry macaroons (sugar-free, gluten-free)


The summer flavours are a taste sensation and these strawberry macaroons will not disappoint.  I am using fava aka the liquid from a can of chickpeas as a replacement for egg whites. Whoever thought of using this liquid, which is normally thrown away, to replace egg whites is a genius. 

We also have a lot of strawberries to eat from the allotment.  This time of year, all the hard work starts to pay off as the harvesting begins.  It's been wonderful to see so many children up at the allotment this year - it's a good way to learn how food grows (it doesn't just appear in the local supermarket!). The recipe below makes 3 strawberry macaroons - perfect for the three of us.  Great for afternoon tea, dessert or use without filling them with cream to top ice cream sundaes.  Don't expect the crisp outer of macaroons made with egg white but you can expect sweet, almondy yumminess.

Strawberry macaroons (sugar-free, gluten free)
You will need 

100g ground almonds
15g stevia + extra for sprinkling
1 tsp rice flour
60ml fava aka the liquid from a can of chickpeas
couple drops almond essence
strawberries to fill
coconut cream to fill

Mix the ground almonds, stevia, rice flour, fava and almond essence.  Using a tablespoon spoon onto a baking tray lined with baking parchment or rice paper (the mixture will make 6 - leave space between them).  Bake in an oven at 180 degrees for 15-20 minutes.
Fill with strawberries and sandwich together with coconut cream.
Sprinkle with stevia

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