Raspberry Flax Macaroons
About a dozen.
A sweet tart cookie that can be moist or crispy as you choose. High snarfability level.
Ingredients
- 2 cups raspberries , (I used frozen for more even processing)
- 2 tablespoons lime juice
- ½ cup ground flax
- 2 packets stevia, (stevia is good for crispies, sub honey or the like for moister)
- 1½ cups shredded coconut
Preparation
Process the raspberries till crumbs or not quite smooth if not frozen.
Mix processed raspberries with all other ingredients in bowl. Kneed it well, let it sit a while and kneed it again.
Form into little flat cookie shapes and dehydrate 8 hours at 115 for a moister cookie, or untill crispy for crunchy biscuits.
Just don’t dip them in your tea unless you want porrige.
Comments
RCBAlive writes: (April 13, 2008)
Hey Krystale, this sounds like an easy and delicious treat. I bet you could substitute most any fruit. Can you estimate what the yield of raspberries is once processed? I would like to try it with other fruits and would like to know how much to use (in cups). What brand of stevia do you use? Does it have an after taste?
Krystale writes: (April 13, 2008)
I’d say it’s about a cup once processed. Pineapple is on my list to try. I use NuStevia, and I don’t think it has an aftertaste. It used to be better before it got new and improved, but I still think it’s the best.
Krystale writes: (April 13, 2008)
I’d say it’s about a cup once processed. Pineapple is on my list to try. I use NuStevia, and I don’t think it has an aftertaste. It used to be better before it got new and improved, but I still think it’s the best.
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