Yesterday I had fun in the kitchen whipping up some sugar-free treats. They’re fast to make and are delicious.
Alex is sugar-free, gluten-free and dairy-free because of allergies. Wow. You’d think that would make eating just so darned hard. But not for this girl. Alex is passionate about healthy food, and is currently studying nutrition. I stumbled upon her site last year and was mightily impressed. Some of the ingredients are hard to find as she’s American, but I suspect it would be worth the effort to track them down.
For this recipe I had most of the ingredients just lying around the house, but I did make a couple of substitutions. I’m not gluten or dairy intolerant so I adapted her Smacaroons recipe to include an egg. Alex also uses unsweetened chocolate as well, but I used a bar of sugar-free dark chocolate that is sweetened with Stevia. Finally, it’s not a cheap recipe as almonds are very expensive in New Zealand, so if you’re not gluten-free you might want to use self-raising flour.
Smacaroons – makes 14-18
- 1 1/2 cups raw almonds (or 2 cups almond flour)
- 1/2 cup unsweetened, shredded coconut
- 1 egg (Alex uses 1 cup chia gel (3 tablespoons chia seed+1 cup water. Let sit 20 minutes.)
- 1 45g bar of stevia sweetened chocolate, chopped
- 1 banana, mashed
- 1 Tablespoon coconut oil
- 1/4 tsp salt
- 1/4 tsp vanilla
1. Preheat oven to 180 C/ 375 F.
2. Blend the raw almonds in a food processor until the almonds turn into almond flour. Don’t blend too long or else it will turn into almond butter.
3. Mix all ingredients together until well-combined. The batter should stick together.
4. Take an ice-cream scoop (or your hands) and form into balls.
5. Bake for 15 minutes or until golden brown, so the macaroons get a nice crunchy edge.
I really liked these. It’s nice to have a bite-sized ‘sweet’ treat that’s actually healthy. I’m a big fan of banana and chocolate, but D found these flavours were overwhelmed by the almonds. I didn’t. Each to his own. Enjoy!