Aketta Hemp Seed Macaroons
Non-Diary Aketta Kai Pesto
Ingredients
1 / 3 cup medium-shredded coconut 1 / 4 honey or brown rice syrup 3 tablespoons Aketta ® cricket flour 2 tablespoons hemp seeds 1 teaspoon coconut oil for greasing the baking sheet
Recipe
Combine all the ingredients except the coconut oil in a bowl, mix well. Heat oven to 350 F. Spread the mixture evenly on small baking sheets greased with coconut oil; place in the heated oven for 5-7 minutes or until the coconut begins to slightly brown. Alternatively, use your toaster oven and toast for about 3-4 minutes. Remove the baking sheet from the oven and let the coconut mixture cool until pliable. Roll into small, bitesize balls. The honey will begin to harden so work quickly. Once the balls are made, press a few hemp seeds and extra coconut flakes onto the top and flatten with your thumb.
Ingredients
2 cups fresh kale 1 / 2 cup pine nuts 1 to 2 cloves garlic, roughly chopped 1 / 2 cup extra-virgin olive oil 3 tablespoons Aketta ® cricket flour 1 tablespoon lemon juice 2 tablespoons nutritional yeast( this is the cheese substitute) Sea salt and freshly ground pepper to taste
Recipe
Put kale, pine nuts, and garlic in a food processor fitted with the S blade. Pulse to combine until coarse.( We used a handheld stick blender in a mixing bowl and it worked just fine!)
Drizzle the olive oil in a thin stream as you are mixing, add the sea salt, pepper, lemon, nutritional yeast, and Aketta ® cricket flour and pulse a few more times to combine.
It’ s delicious and perfect for pasta or as a spread!
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