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Sally Fallon’s Macaroons

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GLUTEN FREE BLOG CARNIVAL

When I first joined the Weston A. Price Foundation, I hosted our Gourmet Club’s annual Christmas Cookie Exchange.  This is one of the recipes that was a big hit!  Instead of flour and sugar, it calls for egg whites, arrowroot and maple syrup.  Yummy and Healthy with a nice crisp.  The perfect cookie–thanks to Sally Fallon Morell, author of Nourishing Traditions cookbook.

ho_macaroons2

MACAROONS

Makes 2 Dozen

4 egg whites

pinch of sea salt

2 TBL arrowroot

1/2 cup of maple syrup

1 TBL vanilla extract

2 cups commercial dried unsweetened coconut meat, finely cut

Line a baking sheet with buttered parchment paper (See Sources). Beat egg whites with salt in a clean bowl until they form soft peaks. Beat in the arrowroot and slowly beat in syrup and vanilla. Fold in coconut. Drop by spoonfuls on parchment paper.  Bake at 300 degrees for about 1/2 hour or until lightly browned. Reduce oven to 200 degrees and bake another hour or so until macaroons are completely dry and crisp.  Let cool completely before removing from parchment paper. Store in airtight container.

RECIPE TIP

Now that I have been practicing Nourishing Traditions lifestyle  for quite a while, I find this recipe helpful in using the leftover egg whites after I make raw milk ice cream, which only calls for raw egg yolks!  By the way, with pasture-raised chicken eggs, you need not worry about salmonella.  These are laid by healthy chickens, getting plenty of sunshine, exercise and a high protein natural diet of bugs and worms!

I save the whites until I get enough of them, in a little pyrex 1 cup container with plastic lid that I bought from Pampered Chef (see sources).  Any purchase from Pampered Chef made through my blog, a portion goes to benefit Farm-to-Consumer Foundation.

How You Can Play At the Carnival

Visit the blog, Cheeseslave.com and post your gluten-free recipe or testimony of how gluten free living has benefited you  or someone you love!

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Comments

  1. Joyful Mama says:

    These look yummy!!!! I can’t wait to try them!!!!

  2. These are a great gluten free snack and the coconut is so good too.

    Can you publish your ice cream recipe too, please????

    Oh, I just found it in Nourishing Traditions, is the vanilla ice cream in there the same recipe you use for yours? Do you have any tips on how to make ice cream without an ice cream maker????

    Thanks!!
    x

  3. Sonia sin gluten says:

    Main neim ist Sonia, ich habe eine kinder celiak.
    B vitamin supplements beneficial for celiac patients

    A Dutch study showed that vitamin B supplements to reduce the risk of developing very high levels of homocysteine in patients with celiac disease, r considered in the management of the disease.

    Dr. Muhammed Hadith, the Medical Center of Vrije University in Amsterdam, explained that celiac disease increases the risk of deficiency of folate and vitamin B12, which may contribute to the development of excessive levels of homocysteine, an amino acid, and association with vascular disease. The researchers studied the effect of supplements of vitamin B6, folate and vitamin B12 daily (with a gluten-free diet) in the homocysteine levels in 51 adults with celiac disease and 50 healthy adults with the same age and sex to control.
    The average age of celiac patients was 56 years and 40 percent were man Twenty-five patients (49%) used supplements of vitamin B. The daily dose of vitamin B6 was from 1 to 6 mg, folate 100 to 400 micrograms vitamin B12 and 0.5 to 18 micrograms. As expected, the celiac patients who took supplements of vitamin B showed significantly higher levels of vitamin B6, folate and vitamin B12, compared with celiac patients not receiving vitamin B and healthy controls.

    The celiac patients who were taking vitamin B also had lower levels of total homocysteine (7.1 micromoles per liter – mmol / L) than patients not receiving vitamin B (11.0 mmol / L) and healthy controls (9.7 mmol / L). According to researchers, supplements of vitamin B may normalize the status of B6, folate and B12 and total homocysteine levels.

    The researchers concluded in the “World Journal of Gastroenterology” that even if the benefit of lowering the homocysteine is debatable, the deficiency of vitamin B in the long term should be avoided. This implies a routine monitoring of celiac patients or standard treatment with moderate doses of supplements of vitamin B. Celiac disease, which can affect children and adults, is an intolerance to a protein in wheat, gluten, causing changes in the intestine that cause poor absorption, which can result in symptoms such as frequent diarrhea and weight loss extreme.

    Isabel Marques Fuente:
    http://www.farmacia.com.pt/index.php?name=News&file=article&sid=6717
    Publicado por sonia sin gluten en 6:36 0 comentarios
    Etiquetas: B vitamin supplements beneficial for celiac patients celia

  4. Is it possible to use the meat of young coconuts and dry it yourself? These look yummy!

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  1. […] started with the classic Nourishing Traditions recipe.  Man, I wanted to love these. I really did. And, we did eventually eat the whole batch. But they […]

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