Snickerdoodle Macs

February 12, 2010

Hey, it’s Friday! Today you get a recipe! Thank my sister.

Last night my sister stayed the night with me. As she passes through my town on her way home from college for the weekend, she always asks me to make her some “good food.” Well, of course I cannot turn down someone wanting me to make them food! I thrive for that. So, what to make. Well, not really being in the creative mood after work, I decided to make one of her favorite “Lori dishes.” And for dessert, the Snickerdoodle Macs. Absolutely easy. Absolutely delicious.

Roasted Japanese sweet potatoes, brussel sprouts, and sweet white onions
in apple cider vinegar, crushed garlic, crushed fresh ginger, and a splash of maple syrup
 
 
Served with a dip of tofu, ginger, garlic, lemon juice, tahini, miso, and cayenne pepper.
Topped with cilantro.
  
It was enjoyed. My sister, and her friend, LOVED it. 
That makes me happy.
Then onto the dessert…
Snickerdoodle Macs
 1 cup unsweetened dried coconut
1/2 cup coconut flour (or almond flour)
*optional 1 tbsp millet flour (gives an almost fluffy taste/texture)
1/4 cup coconut butter (melted)
2 tbsp coconut oil (melted)
1/4 cup maple syrup
1/4 cup agave
1/2 tsp vanilla extract
1 tsp cinnamon
Pinch of sea salt

Combine all the ingredients in a bowl and shape into balls. Enjoy and store in refrigerator.

Tomorrow, I’ll be posting a nutritious but delicious Valentine’s recipe for Pink Pancakes (gluten and dairy free, of course)!

Short post today but it’s been a busy day! Ooooh and good news is coming… tomorrow! Along with that pink pancake recipe!

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: