柠檬椰子杏仁饼{无麸质无蛋奶配方} Lemon Coconut Macaroons (Egg/Dairy/Gluten-Free
原创 蜂鸟健康TheHummingBird 2022-04-26 原文
柠檬椰子杏仁饼{无麸质无蛋奶配方}
这些柠檬椰子杏仁饼入口即化，非常美味！柠檬皮散发的清香令人感到精神振作，也可以用青柠皮尝试这道食谱，以获得不同的风味。这些杏仁饼非常适合与家人或朋友分享，加入午餐盒，或作为晚餐后的小食。
椰子对减少肝脏和淋巴系统内的病毒和细菌数量非常有帮助，但请少量使用（过量健康油脂摄入一样对健康不利）。柠檬和青柠可改善胃酸生成以及胆汁生成和效力。椰子含有微量矿物盐，可分解病原体，诸如有害细菌、霉菌、酵母和真菌，以帮助保护肝脏的免疫系统。柠檬和青柠中丰富的钙含量与其中的维生素 C 结合，进入肝脏，唤醒停滞、迟缓的脂肪肝，帮助松动并打散脂肪细胞。柠檬和青柠可以净化肮脏血液症，改善葡萄糖吸收，甚至保护胰腺。
柠檬椰子杏仁饼
原料：
1.5杯椰丝
1/4杯杏仁粉
2汤匙固体椰子油
1/4杯纯枫糖浆
1.5汤匙新鲜柠檬汁
1个大柠檬的果皮
一小撮盐
1茶匙无酒精香草精
制作：
将烤箱预热至180度，在烤盘上铺上烘焙纸。
将所有原料添加到食品加工机中，脉冲方式（开启-暂停-开启-暂停），直到均匀混合，椰子丝变小但依然形状明显。
使用饼干勺，舀出混合球状物，将其放在烤盘上。
在烤箱中烘烤 12-14 分钟，直到底部呈金黄色。从烤箱中去除直至完全冷却。
12-16 个杏仁饼
LEMON COCONUT MACAROONS {GLUTEN-FREE, DAIRY-FREE, & EGG-FREE}
These Lemon Coconut Macaroons are melt-in-your-mouth delicious! The burst of flavor from the lemon zest is a refreshing addition that makes this recipe extra special. You could also try this recipe with lime zest for a different twist. These macaroons are perfect to share with family or friends, include in lunchboxes, or for an after dinner treat.
Coconut is very helpful in lowering viral and bacterial loads inside your liver and lymphatic system—though only when it’s used in small amounts. Lemons and limes improve hydrochloric acid production as well as bile production and potency. Contain micro mineral salts that break down pathogens such as unproductive bacteria, mold, yeast, and fungus to help protect your liver’s immune system. The rich calcium levels in lemons and limes binds to the vitamin C within them, and both of these enter into the liver, where they waken a stagnant, sluggish, fatty liver, helping loosen and disperse fat cells. Lemons and limes clean up dirty blood syndrome, improve glucose absorption, and even protect the pancreas.
Lemon Coconut Macaroons
Ingredients:
1 1/2 cups shredded coconut
1/4 cup almond flour
2 tbsp solid coconut oil
1/4 cup pure maple syrup
1 1/2 tbsp fresh lemon juice
Zest from 1 large lemon
Pinch of sea salt
1 tsp alcohol-free vanilla extract
Directions:
Preheat oven to 350F. Line a baking sheet with parchment paper.
Add all the ingredients to a food processor and pulse a few times until the mixture is uniform and the coconut shreds are smaller but still noticeable.
Using a cookie scoop, scoop out firmly-packed balls of coconut mixture and place them on the baking sheet.
Bake in the oven for 12-14 minutes, until golden on the bottom. Remove from the oven and cool completely on a cooling rack.
makes: 12-16 cookies