No-bake Macaroons (Liz's mom's)
A Valley Flax Flour recipe
GLUTEN FREE
No-bake Macaroons (Liz’s mom’s) using Valley Kitchen Multi-purpose flour blend Yield: 36 macaroons 750 ml 80 250 80 2.5 125 125 500 2.5
ml ml ml ml ml ml ml ml
gluten free whole rolled oats you can use oat meal Multi-purpose flour blend unsweetened coconut cocoa powder salt (optional) butter or margarine milk white sugar vanilla extract
3 cups 1/3 1 1/3 1/2 1/2 1/2 2 1/2
cup cup cup tsp cup cup cups tsp
Per cookie: 150 calories, 6 g fat, 3.5 g saturated fat, 5 mg cholesterol, 20 mg sodium, 1. Mix the oats, flour blend, coconut, cocoa, and salt (optional). 23 g carbohydrate, 2 g fiber, 12 g sugar, 3 g You can eliminate the salt if using salted butter. protein 2. Heat the butter or margarine, milk and sugar to the boil. Boil for 2 to 3 minutes. Add the vanilla and beat. 3. Stir the dry ingredients into the hot liquid ingredients. 4. Drop 1 cookie scoop (2 Tbsp) of batter onto parchment or waxed paper lined cookie sheets. Shape with a damp fork. 5. Place in freezer to chill.
A Valley Kitchen product
Scan for additional recipes! ©All rights reserved by Valley Flax Flour Ltd, Middleton, NS
GLUTEN FREE
No-bake Macaroons (Liz’s mom’s) using Valley Kitchen Multi-purpose flour blend Yield: 36 macaroons 750 ml 80 250 80 2.5 125 125 500 2.5
ml ml ml ml ml ml ml ml
gluten free whole rolled oats you can use oat meal Multi-purpose flour blend unsweetened coconut cocoa powder salt (optional) butter or margarine milk white sugar vanilla extract
3 cups 1/3 1 1/3 1/2 1/2 1/2 2 1/2
cup cup cup tsp cup cup cups tsp
Per cookie: 150 calories, 6 g fat, 3.5 g saturated fat, 5 mg cholesterol, 20 mg sodium, 1. Mix the oats, flour blend, coconut, cocoa, and salt (optional). 23 g carbohydrate, 2 g fiber, 12 g sugar, 3 g You can eliminate the salt if using salted butter. protein 2. Heat the butter or margarine, milk and sugar to the boil. Boil for 2 to 3 minutes. Add the vanilla and beat. 3. Stir the dry ingredients into the hot liquid ingredients. 4. Drop 1 cookie scoop (2 Tbsp) of batter onto parchment or waxed paper lined cookie sheets. Shape with a damp fork. 5. Place in freezer to chill.
A Valley Kitchen product
Scan for additional recipes! ©All rights reserved by Valley Flax Flour Ltd, Middleton, NS
