Ma(ca)roon 5

Who doesn't like sweets and alternative rock? Ah, I know you are nodding your head! Who doesn't, right? So, here's the best of both worlds: Macaroons + Maroon 5! Two of my favorite things in this world (both yummy too!). Yes, I know you are nodding your head again.

Before I start, let me briefly introduce you to Alternative Approach. Here you can find an alternative approach to do things (anything) while listening to Alternative music. Check us out every week to see what new alternative approach we found for you, and also a little bit about your favorite (or least favorite) Alternative band. =)


This week I'd like to show you this great alternative recipe to Macaroons that is just the yummiest thing ever! It's a Vegan Sugar-Free Macaroon (Thanks to Mandi Gould for this recipe that I found on her blog). I know some of you may not think this sounds good, but trust me, it's delicious! I must admit that I love baking and desserts, but it's hard to get this hobby going when I have a history of diabetes in my family. So, unfortunately, sugar is supposed to be my #1 enemy (it's currently in war with my waist too!). Let's not waste anymore time and get this awesome recipe started! Select your favorite Maroon 5's song playlist on your iPod and gather the following ingredients:

Vegan Sugar-Free Macaroons (and gluten-free too!)

Yields 24 good sized macaroons.
1 cup coconut milk
1 cup agave nectar
pinch of sea salt
5 teaspoons arrowroot powder
1 tablespoon water
1 teaspoon coconut extract
1/3 cup coconut flour
3 cups unsweetened shredded coconut

Directions

Preheat oven to 350 degrees.

In a medium saucepan, heat coconut milk, agave, salt and simmer for 5 to 10 minutes.

In a small bowl, combine arrowroot powder and water to form a smooth liquid/paste.

Pour arrowroot mixture into saucepan and whisk vigorously to avoid lumps. Bring to a boil, briefly, until shiny.

Remove saucepan from heat and whisk in coconut extract. Let cool.

In a separate bowl, or in your stand mixer, blend coconut flour and shredded coconut.

Add liquid to dry ingredients and blend.

Using a tablespoon, form macaroons and place on a cookie sheet lined with a silicone baking sheet or parchment paper.  

Bake macaroons for approximately 10 minutes or until they start to turn slightly golden.

Place on a cooling rack and try not to gobble them too quickly!

In the meantime, while my Macaroon batch is in the oven, let me tell you a little bit more about Maroon 5's lead vocalist Adam Levine (by the way, he's currently single!). Adam's been very busy lately, not only with his band but also being the judge of the TV singing contest The Voice alongside famous celebrities in the industry: Ceelo Green, Blake Shelton and the amazing Christina Aguilera. It is not a surprise for me that he even has time to be a faithful yoga practitioner and also to appear at the second season of FX's American Horror Story (if you haven't seen it yet, you must!). Ryan Murphy, the creator of this and the Glee series, have announced that Adam with take part on his show and that he accepted it immediately after he heard details about his character. I can't wait!

Well, now it's time for me to get my macaroons! I'll leave you with  Maroon 5's newest music video "Payphone" from the fourth studio album Overexposed. And please let me know what you think about the Vegan Sugar-Free Macaroons. Enjoy!