Archive | March, 2012

Coconut Macaroons

29 Mar

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In preparation for a passover seder, doing a test run for some coconut macaroons. These macaroons are gluten-free and dairy-free, plus they are sweetened only with coconut sugar. I like using coconut sugar as a sugar alternative that is unrefined, low-glycemic, low-carb, and more nutritious than granulated white sugar. Plus, it has a complex and rich flavor that enhances recipes.

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Toasted Chocolate Peanut Butter Oat Bars

19 Mar

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In homage to the oat bars sold at Wesleyan University’s student grocery store (our version is gluten-free and dairy-free and packed with coconut goodness):

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