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Vegan Lemon and Elderflower Macaroons (Grain free)

Vegan Lemon and Elderflower Macaroons, Paleo Macaroons, Modern Food Stories, Vegan Macaroons, grain free macaroons

It’s the Royal Wedding today as Harry and Meghan get married and they’ve chosen Lemon and Elderflower as their cake so I thought I’d join the party with these Vegan Lemon and Elderflower Macaroons. I found the most divine natural Lemon and Elderflower essence without any preservatives or added sugars and added some fresh lemon zest.

Sweetened with just a touch of coconut honey. I just don’t get the need for loads of sweetener even if it is a healthier alternative to sugar. A touch is all you need. For a Keto alternative you can use 5 – 6 drops of liquid stevia.

I can highly recommend these Paleo macaroons with a cup of tea or right now i’m loving them as a get me to the gym treat. They’re also Whole30 friendly.

I hope you enjoy these Vegan treats as much as I did. The Piggy, aka Mr B, gave them the big ‘You’re through to the next round’ thumbs up. He thinks he’s John Torode off Masterchef! His idea of helping in the kitchen is being chief taster tester. I wish he was chief washing up assistant! Let me know what you think of these Vegan Lemon and Elderflower Macaroons in the comments below.

Vegan Lemon and Elderflower Macaroons, Paleo Macaroons, Modern Food Stories, Vegan Macaroons, grain free macaroons
Vegan Lemon and Elderflower Macaroons, Paleo Macaroons, Modern Food Stories, Vegan Macaroons, grain free macaroons
Vegan Lemon and Elderflower Macaroons, Paleo Macaroons, Modern Food Stories, Vegan Macaroons, grain free macaroons
Vegan Lemon and Elderflower Macaroons, Paleo Macaroons, Modern Food Stories, Vegan Macaroons, grain free macaroons
Vegan Lemon and Elderflower Macaroons, Paleo Macaroons, Modern Food Stories, Vegan Macaroons, grain free macaroons
Vegan Lemon and Elderflower Macaroons (Grain Free)
Overview
Serves:
9 Macaroons
Difficulty: Easy
Cooking Time: 20 minutes
  • 150 g (1.5 cups) ground almonds
  • 27 g (1/2 cup) desiccated coconut (I like Coconut Merchant)
  • 1/2 tsp vanilla powder
  • 1/4 tsp baking powder
  • Pinch of Pink Himalayan or sea salt
  • 1 tbsp white chia or flax seeds (I like The Chia Co)
  • 1 tsp lemon zest
  • 1 tbsp macadamia or cashew butter (I like Meridian Foods)
  • 2 tsp melted coconut oil (I like Coconut Merchant)
  • 6 drops lemon and elderflower essence (I like Uncle Roys)
  • 3 tbsp unsweetened almond milk (I like Plenish Cleanse)
  • 1 tbsp coconut honey or maple syrup (I like Coconut Merchant)
Method
  • Preheat the oven to 160C (fan assisted.) 180C / 350F.
  • Blitz the desiccated coconut and chia seeds in high speed blender like a Vitamix.
  • Combine all the dry ingredients together in a bowl (ground almonds, blitzed desiccated coconut and chia, baking powder, salt, lemon zest and vanilla.) Stir.
  • Add the wet ingredients (sweetener of choice, almond milk, coconut oil, nut butter and lemon and elderflower essence). Mix together and shape into a dough. Chill in the fridge for 30 - 40 minutes to firm up.
  • Line a baking tray with greaseproof paper. Using an ice cream scoop form into 9 macaroon. Alternatively, shape into golf balls and carefully, with a sharp knife, cut in half. Place on a baking tray and bake in the oven for about 20 minutes until golden. Remove from the oven and allow to cool.
  • Store in a tupperware for up to 4 days or freeze for up to 3 months. Allow to defrost naturally.
Print Recipe
Overview
Serves:
9 Macaroons
Difficulty: Easy
Cooking Time: 20 minutes
  • 150 g (1.5 cups) ground almonds
  • 27 g (1/2 cup) desiccated coconut (I like Coconut Merchant)
  • 1/2 tsp vanilla powder
  • 1/4 tsp baking powder
  • Pinch of Pink Himalayan or sea salt
  • 1 tbsp white chia or flax seeds (I like The Chia Co)
  • 1 tsp lemon zest
  • 1 tbsp macadamia or cashew butter (I like Meridian Foods)
  • 2 tsp melted coconut oil (I like Coconut Merchant)
  • 6 drops lemon and elderflower essence (I like Uncle Roys)
  • 3 tbsp unsweetened almond milk (I like Plenish Cleanse)
  • 1 tbsp coconut honey or maple syrup (I like Coconut Merchant)
Method
  • Preheat the oven to 160C (fan assisted.) 180C / 350F.
  • Blitz the desiccated coconut and chia seeds in high speed blender like a Vitamix.
  • Combine all the dry ingredients together in a bowl (ground almonds, blitzed desiccated coconut and chia, baking powder, salt, lemon zest and vanilla.) Stir.
  • Add the wet ingredients (sweetener of choice, almond milk, coconut oil, nut butter and lemon and elderflower essence). Mix together and shape into a dough. Chill in the fridge for 30 - 40 minutes to firm up.
  • Line a baking tray with greaseproof paper. Using an ice cream scoop form into 9 macaroon. Alternatively, shape into golf balls and carefully, with a sharp knife, cut in half. Place on a baking tray and bake in the oven for about 20 minutes until golden. Remove from the oven and allow to cool.
  • Store in a tupperware for up to 4 days or freeze for up to 3 months. Allow to defrost naturally.
Print Recipe

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