When the weather’s as hot as it has been here in the UK (yes we moan when it’s cold, raining, hot, warm, whatever.. we’re never satisfied!) I tend to go towards something more refreshing for a sweet treat rather than something chocolatey. These low carb Raspberry Macaroons were the perfect alternative with just the right amount of sweetness from the raspberry and passionfruit flavour! The maca also compliments the flavour of the almonds creating a delicious taste. But my favourite part? They’re so light and fluffy! I chose to bake mine so they were crispy on the outside and soft and fluffy on the inside – it worked perfectly!
Serves 6 Macaroons or 4 big ones!
– 2 tbsp Indigo Herbs Maca Powder
– 1 cup Sukrin almond flour
– 2 tbsp Sukrin coconut flour
– 1 egg
– 3 tbsp Sweet Freedom dark fruit syrup
– 3 tbsp almond milk
– 1 tsp baking powder
– 1 tsp vanilla extract
– 1 tbsp Nutri Seed Raspberry powder
– Cup of fresh raspberries (optional or add another tbsp of raspberry powder)
– 2 passionfruit
– Half cup pumpkin seeds
Start by preheating your oven to gas mark 5.
In a food processor bowl combine all the dry ingredients (save some pumpkin seeds for topping) and whizz together. Once this is done add the wet ingredients and once again, whizz together.
Evenly scoop out the mixture into muffin cups (I made mine by cutting up baking sheets). Then finish by placing a few more pumpkin seeds on top of your muffins. Place your tray into the middle of the oven to bake for 20-30 minutes (I did these with 4 big muffins so if you choose more smaller muffins then reduce the baking time to 12-15 minutes) – depending on how golden you like the top, so keep an eye on them! A simple recipe which is free from refined sugar, dairy and packed full of goodness.