There’s actually nothing better when two great things become one.
Both things just seem to get better, right?
For ease and less ingredient waste, in my head, it’s also the only way to go.
So after a great month of little mini housewarming dins and nights with friends and family popping by the new digs as of late, I had some of my favorite things left over. Neither of which I wanted to go bad.
Re-purpose time. You know in my head, I had the Chopped theme song playing.
Sometimes this tactic of mine works out good. And sometimes it’s great. Truth- you can’t ever mess the food up when your ingredients are so good [high quality and rea]l to begin with.
And, this one was too good not to share.
1. Simple and Crisp crackers. Maybe I’m biased because they’re a local Seattle start-up, but just lovin’ on these lately.
They make my cheese plate look stunning, all their ingredients are pure (and simple), and they just so happen to be gluten-free. The perfect trifecta, right? I had the orange ones on hand [they also have pear, apple and blood orange versions], leftover from some some shrimp + avocado ceviche I had made earlier in the week. I’d also used them on a great cheese and fig plate, but was in need of a dessert to bring to a dinner that night. Some impressive looking, but not impressive on the time count.
Enter, the other half of the equation:
2. My to-die-for-so-easy-to-make-also-really-not-bad-for-you-dessert: my Coconut-Almond Macaroon Recipe Here
Yes, technically a dessert recipe, but I had made them on request for my darling cousins that had stayed the night the few days before. They are the perfect guilt-free breakfast decadence, small enough for people to have a little morning sweet treat, and you can make them easily ahead of time. Gluten and dairy free too, but packed with flavor and healthy coconut oil that makes them taste amazing and surprisingly filling.
How to combo these two into greatness:
1. Bake the coconut macaroons (optional to keep the slivered almonds in the recipe or not), removing from the oven after 20 mins. See original recipe here.
2. Slide the crisp underneath each macaroon and bake for remaining 3-4 minutes.
3. Serve as is, or drizzle/dip with melted dark chocolate (totally optional, but amazing).