Mary Fairhurst: Healthy Recipes for the Holidays

We are thrilled to share with our readers two delicious holiday recipes provided by resident and Healthy Cooking Demo Chef, Mary Fairhurst.

Guilt-Free Coconut Vanilla Macaroons

Prep 5 mins · Cook 15-18 mins · Yield 18-20 cookies Ingredients Ÿ 2 Cups unsweetened shredded coconut Ÿ 3/4 Cup unsweetened almond milk Ÿ 6 tablespoons pure maple syrup or honey Ÿ 1-1/2 tablespoons coconut flour Ÿ 1-1/2 tablespoons almond flour Ÿ 1/2 teaspoon vanilla extract Instructions Preheat the oven to 350°. Line a baking sheet with parchment paper. In a saucepan over medium heat, whisk together the almond milk, and maple syrup (do not boil, just heat). Add flours and stir until combined evenly and clump free. Now increase heat and boil this mixture. Boil for approximately 3 minutes (or until it thickens a little). Remove from heat and stir in vanilla and shredded coconut. Let the mixture cool. Once cool, scoop about 2-3 tbsp. of the mixture and press together into a ball shape. The mix is very gooey and will not be a perfect ball shape but pressing it together removes some of the air. Place balls onto the prepared baking sheet. Bake for about 15-19 minutes, or until golden brown. Remove pan from oven and keep them on the pan until they are cool.

Adapted from: https://www.nikkisplate.com/guilt-free-vanillamacaroons/

Easy Chocolate Vegan Zucchini Bread

Yield 1 loaf Ingredients Ÿ 2 cups whole-wheat pastry flour less 3-4 tbsp. (see note) Ÿ 1/2 cup cocoa powder Ÿ 2 tbsp. coconut sugar Ÿ 2 tsp. baking powder Ÿ 1/2 tsp. baking soda Ÿ 1/4 tsp. salt Ÿ 2 cups thickly sliced zucchini Ÿ 1 cup sliced ripe/overripe bananas Ÿ 2/3 cup pure maple syrup Ÿ 1/4 cup water Ÿ 2 tsp. vanilla Ÿ 1/3 cup non-dairy chocolate chips Instructions Preheat oven to 350 degrees. Prepare a loaf pan by spraying/wiping with a touch of oil, and lining with a strip of parchment paper (for easy removal after cooling).

In a large bowl, add dry ingredients: flour, cocoa powder, coconut sugar, baking powder, baking soda, and salt. Stir through until well combined.

Add zucchini, bananas, & maple syrup to a blender. Puree until smooth (this takes just a minute in a high speed blender, a regular blender will take longer). Once well pureed, add water and vanilla and blend again.

Add wet mixture to dry and stir through until just well combined, and add chocolate chips if using. Transfer mixture to loaf pan.

Bake for 50-55 minutes, or until set in the center (test with a toothpick if unsure). Remove and let cool in the pan on a cooling rack. Once cool, remove loaf and cut into slices. Notes Flour Note: Measure the 2 cups of flour, and then remove about 3-4 tbsp. from the amount. Muffin Swap: If you want to make into muffins, fill 12 muffin cups (lined with parchment liners) and bake for 25 minutes. Adapted from: https://dreenaburton.com/vegan-zucchinibread/?sfns=mo#recipe