Bob's Red Mill: Celebrate Spring

BOB’S RED MILL SPRING 2019 E-BOOK Instructions Preheat oven to 350°F. Combine the first eight ingredients in a food processor. Blend ingredients together until the coconut begins to cream, about 5–7 minutes. Turn off machine and use a rubber spatula to scrape down the sides. Add the oats and flour and pulse a few times to blend with the coconut and aquafaba mixture. Once the dough comes together, pour into a bowl. Gently fold in the freeze-dried raspberries. Using a cookie scooper or a spoon, scoop the macaroons into 1- to 2-inch balls. Place each cookie about 1–2 inches apart on a parchment-lined baking sheet. Bake for 18–20 minutes, until the bottoms and tops are a light golden brown. Enjoy the cookies as-is, or drizzle with melted white chocolate. Makes 12–16 cookies. Ingredients 2 cups Coconut Flakes 2 Tbsp Coconut Oil 1 cup Aquafaba 3 Tbsp Cane Syrup 3 Tbsp Agave Syrup 1 tsp Salt 1 tsp Vanilla Extract 1 tsp Almond Extract 2 cups Bob’s Red Mill® Gluten Free Rolled Oats 1 Tbsp Bob’s Red Mill® Gluten Free 1-to-1 Baking Flour 1 cup Freeze-Dried Raspberries, crumbled into rice-sized pieces Vegan White Chocolate Chips, optional RASPBERRY & COCONUT Oatmeal Macaroons THESE VEGAN RASPBERRY & COCONUT OATMEAL MACAROONS LOOK AS SWEET AS THEY TASTE! AQUAFABA, THE LIQUID FROM CANNED GARBANZO BEANS, REPLACES THE TRADITIONAL EGG WHITES.