There's nothing more delightful than going for high tea or afternoon tea on a Sunday afternoon. This however, isn't possible for many allergy sufferers or those following the paleo or gaps diet. I have an absolutely gorgeous little niece living in London who suffers from an egg allergy. At the end of the year, they're coming home to visit and I am hoping to set up a high tea for all of the cousins to celebrate. On my menu are these little mock-arons. These delicious little treats are nut, dairy, egg, grain and colour free. They're perfect for allergy sufferers who don't often get to enjoy the beauty of a high tea. They are also perfect for someone who doesn't have an allergy. This recipe was inspired by a raw macaron from Raw Food Recipes.
Raspberry Mock-aron
3/4 cup Frozen Raspberries (preferably organic)
1 cup desiccated coconut
1/2 cup toasted pumpkin or sunflower seeds (extra coconut can also be used)
2 tablespoons agave or honey
Blueberry Mock-aron
3/4 cup Frozen Blueberries (preferably organic)
1 cup desiccated coconut
1/2 cup toasted pumpkin or sunflower seeds (extra coconut can also be used)
2 tablespoons agave or honey
Place the coconut and seeds in a food processor or thermomix and blend until finely chopped. Add the berries and agave and continue to blend until combine. Roll or flatten mixture onto a chopping board and use a small round cutter to cut out rounds. Place in the dehydrator for 6 hours or until crispy on the outside and soft/chewy in the middle.
Filling
Fill with chocolate, sweetened coconut cream, cream, icing, berries ect. The raspberry mock-aron filled with chocolate tastes a lot like a cherry ripe.
3/4 cup Frozen Raspberries (preferably organic)
1 cup desiccated coconut
1/2 cup toasted pumpkin or sunflower seeds (extra coconut can also be used)
2 tablespoons agave or honey
Blueberry Mock-aron
3/4 cup Frozen Blueberries (preferably organic)
1 cup desiccated coconut
1/2 cup toasted pumpkin or sunflower seeds (extra coconut can also be used)
2 tablespoons agave or honey
Place the coconut and seeds in a food processor or thermomix and blend until finely chopped. Add the berries and agave and continue to blend until combine. Roll or flatten mixture onto a chopping board and use a small round cutter to cut out rounds. Place in the dehydrator for 6 hours or until crispy on the outside and soft/chewy in the middle.
Filling
Fill with chocolate, sweetened coconut cream, cream, icing, berries ect. The raspberry mock-aron filled with chocolate tastes a lot like a cherry ripe.
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