I have embraced being a (temporary) Texan.
Summer in November? Yes.
Biking year round? Definitely.
I have obviously already forgotten about the hot, humid summer..
One problem, though: my dates are all messed up. Time is literally flying by. I saw an event for the end of November and thought it was weeks away. It was warm and sunny at the time… my internal clock had not registered that yes, it is indeed almost winter. At home, they’ve received more snow and cold weather than I can recall seeing in November.
I would be hard to pity me, though.. That warm spell disappeared and it is cold again. It will be a low at freezing point tonight. And I forgot (or did not pack?) my winter cycling gloves in Canada. Either that, or they are lost.😦 I hope it is the former.
The warm weather partially explains my penchant for raw eats despite the season. The other, is that raw is easy to make and this was a recipe I knew would be fabulous. When Rob and I visited Ellen and Andy on our road trip to Houston, we shared a veritable feast for breakfast and these were my favourite treat. I have made raw (chocolate) macaroons before, but these were simply delightful. Apple, cinnamon and caramel-like dates are pulsed together with almonds and coconut for an autumn/winter-inspired treat. A touch of maple syrup and a sprinkle of salt made the flavours veritably pop.
These are so simple to make, but absolutely delicious.
Are you building your holiday treat roster yet? What are you excited to make?
This is my submission to this month’s Bookmarked Recipes.
Raw Apple Cinnamon Macaroons
Adapted from Fragrant Vanilla Cake
2/3 cup ground almonds
3/4 cup dried apples
4 large Medjool dates, pitted (or 1/4 cup pitted smaller dates)
1 tsp ground cinnamon
1 cup finely shredded unsweetened coconut (I pulverized larger chunk coconut flakes into smaller pieces with my food processor)
1 tbsp maple syrup (or agave if you are strictly raw)
1. In a food processor fitted with its S-blade, process almonds into a fine flour if you have not done so yet. Add the dried apples, dated, salt and cinnamon and process until well combined.
2. Remove from food processor and and place in a bowl. Add coconut and maple syrup and with your hands, incorporate the coconut into the dough. Roll dough into 1″ balls.
3. You could simply refrigerate the dough but if you have a dehydrator, I recommend dehydrating them a bit. Thus, place on a mesh-lined dehydrator sheet. Dehydrate for 8-12 hours at 115F until they are dry but still retain a bit of moistness in the centre. Refrigerate in an airtight container.
Makes 12 balls