2 cups fine shred or flake coconut
2 cups chopped raw pumpkin
1 cup fine roasted oats
3 Tbs. raw honey or maple syrup
1 tsp. pure vanilla
1 ½ tsp. finely grated lemon peel – zest
3 Tbs. water or coconut milk
4 Tbs. pastry flour (spelt or almond flour is great to use here)
¼ tsp. sea salt


In a food processor, combine the pumpkin, oats, coconut, salt and flour – pulse for a few seconds until crumbled – mix in vanilla, honey, lemon zest and water or coconut milk. Using a small scoop or a rounded teaspoon and drop mixture on a cookie sheet. Bake at 300 degrees for 30 minutes until golden brown. Transfer to wire rack; cool completely. Yield 15 macaroons.

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