I'm always seeing people spending over $10 on one of those little packets of 5 tiny Little Bird Macaroons, and as delicious as they are, many of us just can't afford upwards of $2 per treat, so I set about to try and recreate a cheaper sugar free version.
Many of you have also been requesting some nut free baking inspiration and these are perfect for nut free lunch boxes (as many schools seem to be going this way due to the increase in nut allergies).
With minimal ingredients, these are super quick to whip up and great to get the kids in the kitchen these school holidays.
Time: 15 mins
Bake: 25 mins
Makes: 14 large macaroons
1. Preheat oven to 180 degrees. Line a baking tray with baking paper.
2. Mix together coconut, cacao, almond milk, rice malt syrup, cinnamon and vanilla.
3. Separate whites of two eggs, then with an electric beater, whisk to a peak, the gently stir into the macaroon mixture.
4. Shape mixture into balls with your hands. Place evenly onto the tray. Mixture should make 12-14 large macaroons, or 20 small macaroons.
5. Bake in oven for 25 minutes, then let cool on a tray.
Macaroons will keep in an air tight container for up to a week.
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These super easy fritters are great for dinner or the lunch box. Packed full of goodness and perfect with some hummus, coconut yoghurt or sweet chilli sauce.
Double the recipe if you've got a big family to feed :)
Looking for a way to sneak more veg into your kids? Even your grown-up kids?
These are the perfect fit for little fingers are hold together well (despite having no binder!) so there won’t be crumbs all over the house!
Dip them in some tomato sauce, aioli or sweet chilli and watch them eat their veggies!