Old-Fashioned Walnut And Chocolate Macarons.

This recipe is not healthy at all. I made it because my family loves these tiny, sweet, airy cookies. The only changes I made to make them healthier was: using the coconut sugar instead of the regular one, and using carob chips instead of the regular dark chocolate chips.

If you are in love with macarons, this recipe is for you. They are really crispy from the outside and moist and chewy inside. I made mine with combination of ground almonds and pecans.

If you are on the diet, don’t even think about making these, because they disappear in 10 minutes.

I found information about replacing egg whites to egg replacer to make it vegan, but I didn’t try it this time, maybe in the future.

These cookies are really very sweet, and 1 cookie is enough to kill you sweet tooth.

The recipe is from The French Market CookBook By Clotilde Dusoulier.

Old-Fashioned Walnut And Chocolate Macarons.


1/2 cup plus 2 tablespoons coconut sugar or any other sugar

2/3 cup pecans or walnuts or hazelnuts ( I used pecans)

1/2 cup almonds, blanched

2 large organic egg whites

1/4 tsp sea salt

2 ounces carob chips or dark chocolate chips.


Preheat the oven to 350F and line a baking sheet with parchment paper.

In a blender or food processor, process the sugar, pecans and almonds in a short pulses until finely ground. Don’t process continuously or the nuts may release their oil.

In a separate bowl, combine the egg whites, 1 tbs cold water and the salt. Using the mixer, beat the egg whites until they form soft peaks.


Fold the eggs whites into the dry ingredients with spatula, lifting the mixture gently to avoid deflating.

Transfer to a piping bag fitted with a plain 1/2 inch tip.( I personally used the freezer bag, sniffed off one corner to create 3/4 inch opening).


Pipe small round mounds of batter onto the parchment paper, each about 1 inch in diameter, leaving about 1 inch of space between them. Using a pastry brush or the back of a spoon lightly dipped in water, pat the surface to smooth down the pointy tip you’ve formed while pipping.

Bake until golden on top and lightly browned around the edges, 10-12 minutes.

Transfer the cookies with a thin spatula to a cooling rack. Cool completely.


Melt the carob chips in a pan. It should be creamy, not runny.

Pick up a macaroon half, spoon a dollop of carob on its flat side, and top with the matching half.


Let rest for 2 hours or until the chocolate is set.




Dried Fruit and Nut Bars.

There is so many advertisement about different energy, granola, snack bars now. A lot of companies assure you about their natural ingredients, health benefits and great taste.

Some of them really taste good, but what the companies hide behind the labels? We don’t know. We can not be sure about any food that we didn’t make. The best choice is to make your own bars. It is really easy and the result is definitely better than the bars from the grocery store.

This recipe I found at the book “The Eat-Clean Diet. Vegetarian Cookbook” by Tosca Reno. The bars are easy to make and they taste much better than the store ones.

Dried and Nut Bars.

This recipe is very flexible, as long as you keep proportions the same. Feel free to make it your own by changing up the dried fruits and nuts to suit your taste.

I used dried turkish apricots this time. Remember: when you buy dried apricots, they should be dark brown color. Bright orange color is the sign of added colors, sugar and chemicals to them.


1/2 cup whole oat flour ( I used gluten-free oat flour)

2 tbsp oat bran ( I used gluten-free oat bran)

2 tbsp coconut sugar or any other sugar

1/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp cinnamon

1/4 tsp sea salt

2 tbsp flaxseed

1/4 cup hemp seeds

1,5 cup combination almond, walnuts, and pecans, coarsely chopped

1/2 cup dried apricots, coarsely chopped

1/2 cup dried cherries

and any other dried fruit

1 whole egg+ 2 egg whites ( You can also use egg substitute)

1/2 tsp vanilla extract


Preheat the oven to 325F. Line the square or rectangle pan with parchment paper, allowing a little extra to hang out the two opposite sides.

In a large bowl, whisk together flour, oat bran, coconut sugar, baking soda, baking powder, cinnamon and salt. Stir in flaxseed, hemp seeds, almonds, walnuts, pecans and dried fuit, and mix well.

In a separate bowl, beat whole egg, egg whites and vanilla extract until thick and foamy. Add to fruit and nut mixture and mix thoroughly.


Scrape into prepared pan, pressing mixture into edges. Bake on center rack of oven for about 30 minutes. Remove and let cool slightly. Lift bars out of pan by holding onto edges of parchment paper. Let finish cooling on a wire rack. Use a sharp knife to cut into bars.

These bars are really one of the favorites at our house, and I am trying to make them every week. No more store bought for us!!!!