Yes, we are still a month away from Spring, but we all know that positive thinking and visualization helps us achieve our goals… so let’s get in the mood for warmer weather and pamper ourselves with sweet things, like this Sunny Lemon Macaroons recipe by our friend Sara Binde, plant-based recipe blogger. We’re so happy to have Sara join us again this week (remember her Valentine’s Dinner for two from last year?) to share this yummy recipe you must try for the upcoming Easter/Passover holidays.
Like every other holiday, Passover/Easter revolves around food. Holidays seem to bring out the traditional side of folks who consider themselves modern and contemporary. Despite fitting this persona, I grew up in a household that loved tradition.
Vegans often feel left out of traditional meals as tradition and veganism don’t go hand in hand. Dairy, eggs and meat are common at traditional meals as plant-based diets are a contemporary concept.
But I’m here to offer a ray of hope in the form of macaroons (not to be confused with macarons).
I read that macaroons are a traditional Jewish treat during Passover since they don’t require any leavening. Regardless of your roots and traditions, these healthy vegan macaroons make a light yet moist dessert any time of the year.
This recipe includes sunflower fiber from milking sunflower seeds. It makes up most of the bulk in this recipe. You could easily use fiber from another alternative homemade milk like cashews, almonds or oats or soy.
Recipe for Sunny Lemon, Sunflower and Coconut Macaroons: A healthy vegan macaroons recipe from scratch.
Celebrate Passover and Easter with a bite-full of healthy vegan coconut macaroons. Shredded coconut is combined with bright lemon flavor and both sunflower and wheat bran. The result is a airy, healthy vegan macaroons recipe that’s low in calories and overflowing with taste.
Vegan (i.e. dairy-free and egg-free) and free of added salt, sugar, oil/butter, peanuts and soy.
Reasons to love this recipe: easy, omega-3 fatty acids, eco-friendly, holiday-friendly
Yield: 16 healthy homemade vegan macaroons
- 1/4 c ground flax
- 1/4 c water
- 1/4 c lemon juice
- 1/3 c shredded coconut (unsweetened)
- 1/2 c sunflower seed fiber (from making your own sunflower milk) (can use your own fiber from juicing/milking)
- 1/4 c wheat bran
- 6 packets Splenda (or your favorite zero-calorie sweetener)
- Dash of turmeric and black pepper
- Combine flax, lemon juice and water. Set aside.
- Combine everything else and mix. Add flax mixture to the other ingredients and mix until combined.
- Refrigerate dough for 15-30 minutes. Meanwhile, preheat oven and baking pan to 350 F.
- Use a tablespoon to scoop balls out of the chilled dough. I made 16 balls. It works best if you scoop them out using a tablespoon and place them on a plate or cutting board.
- Transfer macaroon dough domes to preheated baking pan. Bake for 25-30 minutes, until they begin to brown.
- Allow to cool and enjoy! Wait until room temperature to store in container.
Inspiration by Veg Annie’s Healthy Macaroons