It has been a busy, but good, day. Some of you may know that this week is National Eating Disorders Awareness Week. I know that this is off topic for my blog, but one of my specialty areas as a psychologist is treating eating disorders in men and women. So, this week is near and dear to my heart. It has been great to be a part of several outreach events in my community this week, and hopefully we really are bringing awareness to such an important issue. If you or someone you know is struggling with an eating disorder, please consider reaching out for help. Here are a few great resources:
- Nation Eating Disorders Association
- Anorexia Nervosa and Related Eating Disorders
- National Association for Anorexia Nervosa and Associated Disorders
- Academy of Eating Disorders
- Something Fishy Website for Eating Disorders (because scales are for fish!)
- Gurze Books
- Eating Disorder Referrals
Okay, I am stepping off of my soapbox now! With it being such a busy week and long day, I opted for leftovers tonight. Still, I wanted to bring you guys something! Sooooo, I decided to make a recipe for Coconut Lemon Meltaways that I got from the Addicted to Veggies Website. This recipe appealed to me because I love coconut and lemon and for some reason, the concoction reminds me of my grandmother. It also reminds me of spring and happy days! I had never made anything like these, so I was really excited to give them a try. Oh. My. Goodness. These cookies are so delicious that I could barely keep myself from eating the dough straight out of the bowl! The cool thing is that I didn't have to stop myself. This is a raw recipe, which means it is perfectly safe to eat from start to finish! As great as the dough was, these cookies were even more amazing once I warmed them in the oven. I can't even tell you how good. The are warm and crusty on the outside and literally melt away in your mouth when you get to the inside. These may be my new happy place!
Coconut Lemon Meltaways
Ingredients:
- Dry Ingredients:
- 1 and 1/2 cup almond flour
- 1 and 1/2 cup dried shredded unsweetened coconut (plus more for garnish)
- 1/3 cup coconut flour
- 2 large pinches of salt
- Wet Ingredients:
- 6 tablespoons agave syrup
- 1 tablespoon lemon zest, chopped small
- 4 tablespoons fresh lemon juice
- 2 teaspoons pure vanilla extract
- Plus, 1/4 cup AND 1 tablespoon of melted coconut oil
Preparation Instructions:
1. In a large bowl, mix all dry ingredients.
2. In a small bowl, mix all wet ingredients.
3. Put dry ingredients in an electric mixer or your VitaMix. Turn your mixer or VitaMix (on variable low speed) on and slowly stream in the wet ingredients.
4. Melt coconut oil in microwave for 15-20 seconds (or until melted). With your mixer or VitaMix on, slowly stream in melted coconut oil (Note: If using a VitaMix, you may need to use the tamper to make sure the dough mixes correctly).
5. Put dough into clean large bowl. Form dough into balls with your hands.
6. There are two ways you can go once you reach this step:
Option #1. Place cookies in the fridge and let them chill before serving, or
Option # 2. Warm cookies in oven set to 175 degrees with the door open (or in a dehydrator) for an hour or a little more. The finished cookie will be dry on the outside and will be "melt in your mouth moist" in the inside.
7. Garnish with dried unsweetened shredded coconut (optional).
8. Serve and enjoy!!!
On top of all of this delicious food, there is another great think about cooking like this. None of my dishes are ever hard to clean with these recipes because they are not loaded with oils, fats, sugars, dairy, or other sticky ingredients. I love being able to clean up quickly with little effort!
Well, that is all I have for tonight, Gnawers. This weekend, I will be making homemade vegan mac n' cheese, fudgy energy bars, and tomato basil quinoa salad ... just to name a few! I wish each of you a happy Friday and hope that you are coming right along with me on this journey! Until next time, dear Gnawers ... take good care of you!!!
I might just have to make these, but I wonder what would happen if I substituted water or almond milk for the oil?
ReplyDeleteHi, Wendy! I am afraid that they probably would not work without the coconut oil because that is what holds them together. Sorry! I may be wrong though, so let me know how it goes if you give it a shot!
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