The Home Grown event on Saturday was fun! I was not exactly sure what to expect but the food was wonderful! The information on energy was interesting and the music was fabulous!
Thanks to all of you who attended and supported the event!
Some pictures of the food Berry Good Living created for the event:
Stuffed Mushrooms w/ Olive Tapenade, Spinach Enchiladas, Mini Chocolate Avocado Pies, and Chocolate and Blond Macaroons. Simply delicious!
I think my favorite were the Coconut Macaroons! These are great for gluten sensitive people and if you don't have a dehydrator then you can just stick them in the freezer for a chilled delight!
3 cups dried coconut
2 tablespoons raw cashew or almond butter
2 tablespoons coconut butter
4 tablespoons agave nectar
2-3 tablespoons raw honey
2 tablespoons brown rice syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
pinch of Celtic sea salt or Himalayan salt
In a food processor, grind up 1 cup of the coconut into a powder.
Add the cashew or almond butter, coconut butter, agave, honey, maple syrup, brown rice syrup, vanilla, cinnamon, and salt and blend until well mixed.
Fold in the remaining coconut by hand.
Roll 2 tablespoons of the dough into a ball and flatten one side with the palm of your hand. Continue until you've used all of the dough.
Dehydrate at 115 degrees F for 12-24 hours, or until dry as desired, or you may put them in the freezer until they are firm for a chilled treat and if you want them slightly warm you may choose to bake in the oven set at the lowest temperature possible for 2 hours or more, until crust forms. Yumm!
Once they are firm, you may transfer them to a sealable container and store in the freezer for up to 2 months.
This recipe is from The Balanced Plate, by Renee Loux
Have a beautiful day!