How did you spend your weekend? Mine was pretty eventful! And just overall full of delicious healthy foods. Among others, I believe I made the first 2 tier raw cake in town for a special lady on her special birthday. It was a white chocolate cheesecake topped with honey marinated berries and it was a beauty. No kidding. Heavy as, but so beautiful. Check it out here. I also hosted my second raw high tea on Sunday, on Mother’s Day, which turned out to be such a wonderful day full of wonderful people, smiling and enjoying their yummy raw treats. Check out some of the guest photos.
In addition to A LOT of food that I’ve been preparing these days, I also made a lot of nut milk and coconut milk. Which means, of course, that I ended up with a lot of leftover pulp. Yummy pulp which should not be discarded! Usually, when I have just a wee bit, I add it whatever raw sweets I am making – in base for cakes, in bliss balls, in smoothie bowls to thicken. It works. But not in big quantities. So what to do with it this time?
In a moment of pure genius I thought of ‘baking’ some macaroons with it. Something perfect to go with a morning coffee or afternoon tea, not too sweet to qualify as a dessert, but mildly sweet enough to pair well with an unsweetened fresh brew. With only 2 ingredients, raw macaroons became a delicious reality. I never thought they’d be as light as a feather!
If you’re already making your own milks, be it nut milk or coconut milk, you only need a banana and you’re good to make this recipe. I probably shouldn’t even call it a recipe, hey? And if you’re not making your own milk, what are you waiting for? Make this chia pudding and strain the milk; use the milk for the pudding and the pulp to make macaroons.
Why bananas? Because they add a natural sweetness like no other and because they bind a ‘dough’ very well. Yep, in baking or dehydrating, mashed or pureed bananas replace both eggs and sweetener. The perfect fruit? No no. THE perfect fruit!
My pulp was leftover from the coconut chia pudding recipe above and it was not very dry, it retained a bit of moisture. It also means it was already a wee bit sweetened and had a touch of cinnamon vanilla flavour. If you make your milk plain, add some spices to the macaroon recipe to pimp them up.
- 2 cups leftover nut/coconut milk pulp (I used coconut milk pulp)
- 1 big ripe banana (if you have one with brown spots on it, it’s perfect)
- Optional spices: pinch vanilla powder, 1/3 tsp cinnamon powder
- Add your banana to a blender and puree it.
- In a bowl, mix the nut/coconut milk pulp with the pureed banana. Add spices if you fancy.
- Make small hand shaped macaroons and place them directly on the dehydrator mesh tray, leaving some space between them. They should be quite moist at this stage, you’d probably think too moist, but it all works out.
- Dehydrate for 1.5 hours at 115f (46C) then lower the temp to 105f (41C). Check them after a total of 2.5 hours and rotate the tray if needed to ensure even drying (I find that some corners and some levels of my dehydrator get ‘cooked’ faster than others). Dehydrate until your macaroons are very dry on the outside, crisp actually, and light as a feather. When they are ready you should be able to take them off the dehydrator trays without them being stuck.
Note: If you don’t have a dehydrator, am sure they would turn out well in a regular oven, on the lowest heat.