Amelia’s Macro Cookie Recipe

For a good part of my adult life I had very little interest in health and wellness, it was something I took for granted like waking up in the morning. Although I was not interested in nutrition, I had developed a love of gardening from my mother and wanted to grow my own vegetables and fruit. So, I purchased with my husband a 120 acre rundown farm in S.W. Wisconsin and we set about creating a home with a large garden.Everything went well until the day in early January of 2003 when I went in for what I thought was a routine checkup. There was a small hard lump in my breast. When I saw the radiologist he told me that he thought I might have breast cancer, and the odds were not good. Soon after I was informed that my fears had transformed into my reality. When I learned that I did have breast cancer I experienced so many emotions, from fear and shock to a surreal, dreamlike feeling of “this can’t possibly be happening”. I felt isolated and confused.The next day I set about researching and looking into my options. I had always been a very thorough reader and I read everything I could find about breast cancer. The China Study, was particularly noteworthy to me. A few days later the biopsy confirmed that I did indeed have breast cancer. Although I moved ahead with a lumpectomy and brachytherapy I continued to research alternative therapies. I did not want to take any toxic drugs.  I learned that a five-year regimen of Tamoxifen, the world’s largest selling hormonal drug for the treatment of breast cancer, would have destroyed my immune system.

My cancer was estrogen based and I learned that I needed to remove meat and dairy from my diet. I met with Ella, my son-in law’s aunt, who had been diagnosed with terminal lymphoma some years earlier and had survived by following a strict macrobiotic diet. I felt I had nothing to lose and decided I would do the same.

I had a wonderful macrobiotic counselor who helped me adjust to my new lifestyle. I completely removed all fat and sugar from my diet, which was no easy task as an avid baker. It was difficult to give up the desserts I had loved and I lost weight. I soon however found myself gaining strength and energy by following my new wellness routine. I learnt everything I could about diet and nutrition and a year later, feeling much better, I then started to incorporate fruit and a few desserts into my diet.

As I began to revisit my love of baking, I knew I had to adjust my recipes to fit into my healthier lifestyle. I used brown rice syrup and maple syrup as sweeteners.  I ground up almonds to create an almond flour for a piecrust and blended cashews with water to create cream.  The flour I used in my cookies was whole wheat pastry flour. Following macrobiotic principles as much as possible I created my first healthy desserts, a raspberry carob tart and a Pear Ginger Pie using the almond flour.

As you might have guessed, this was around the time my daughter Jola and I decided to go into business together. Our first product, The MacroTreat, was a macrobiotic cookie based on one of my favorite recipes. We soon had a total of six cookies, I tried to use fruit and grains that I grew on the farm, and others that were locally grown when our demand increased. The pastry flour was purchased from Great River Milling, a local supplier.

The Macro Original Coconut & Chocolate MacroTreat was our bestseller. It remains my most popular dessert among family and friends, andI still make them regularly on the farm.My baking is always a work in progress and I always enjoy making changes to my recipes.  Although the original cookie recipe used organic wheat pastry flour, it has gone through several makeovers and is now gluten free! I now use my favorite combination of gluten free flours (see recipe below), as well as coconut sugar, maple syrup and coconut oil.

Gluten free baking can be difficult, as gluten is like a glue which holds everything together.  Without it, cookies and baked goods tend to crumble.  My secret ingredient here is brown rice syrup. I keep it in the refrigerator where it becomes very stiff and sticky and I add it at the end.  Just enough to hold the cookie mixture together. *If brown rice syrup is not readily available near you, I have successfully made cookies using an extra tablespoon of oil as a replacement.

I also add a cup of gluten free oats  to the recipe, which I put in the blender for about 30 seconds. It’s just enough to create a flour with some bigger pieces of oats for a nicer visual appearance. Oats contain a specific type of soluble fiber known as beta-glucan which can lower cholesterol levels, and contains more dietary fiber than any other grain.

So, if you have aspirations for healthy eating and your sweet tooth is getting in the way, you can’t go wrong with the following recipe.  It is healthy, delicious and full of fiber!

Amelia’s Macro Cookie Recipe


1cup gluten free oats

1/4cup garbanzo bean flour

1/2cup almond flour

1/2cup rice flour

2 tablespoons baking powder

1/4teaspoon sea salt

1/2cup coconut sugar

1/3cup coconut oil

1 teaspoon vanilla

1/3cup maple syrup

1/4cup chocolate chips

1/2cup chopped walnuts

Brown rice syrup as needed / 1 extra tablespoon of oil.


Preheat oven to 350 degrees.  Oil a baking sheet. Blend the oats just enough to retain some of the original texture.  Combine the oats with the flours, baking powder, sea salt and coconut sugar.  In a separate bowl whisk together the coconut oil, maple syrup and vanilla.  Add the wet ingredients to the dry and mix.  Fold in the chocolate chips and the chopped walnuts. If the mix is a little dry and crumbly add a tablespoon of brown rice syrup as needed.

Make 12 balls of dough, place on baking sheet and press down to flatten the tops.   Bake for eight to ten minutes until browned slightly. Transfer cookies to a rack to cool completely.

GoMacro’s Favorite Seasonal Hazelnut Recipes

Nuts and seeds are an important component of a plant based vegan diet and one of the nuts that we grow on the GoMacro farm is the American Hazelnut (Corylus Americana). We grow it because it reduces soil erosion, sequesters carbon and is a great wildlife habitat loved by squirrels, woodpeckers, turkey and grouse as well as many insects.  In fact the American Hazelnut is a host plant to the caterpillar of the beautiful Luna Moth.

Although smaller than the popular Turkish hazelnut it has an excellent taste and ongoing research will perhaps make the US more competitive.  It is also an important source of mono-unsaturated heart-friendly fatty acids as well as many vitamins and minerals.

When I think of Hazelnuts I think of Nutella – Europe’s and probably the world’s favorite spread.  It is easy to make your own delicious version.  It is not only healthier but also gluten free and vegan.

Chocolate Hazelnut Butter

3 cups hazelnuts

4 ozs dark chocolate (chopped)

4 tablespoons maple syrup

1 teaspoon vanilla extract

A sprinkle of sea salt

Coconut oil as needed

In a high powered blender or food processor blend hazelnuts until smooth. Add coconut oil as needed.   Melt the chocolate and add it to the hazelnuts with the maple syrup and salt.  Blend until creamy.

Many recipes call for toasting and removing the skins of hazelnuts.  I decided to leave them on and to make the more nutritious raw hazelnut butter and I was very happy with the result.  I used a Vitamix and found that I had to add about 2 tablespoons of melted coconut oil.  You can, of course, also use a food processor or a standard blender but it will take a little more time.

Nothing wrong with a little chocolate now and again and since I had just purchased “Vegan Chocolate” by one of my favorite vegan chefs, Fran Costigan I decided to make her Six-Layer Hazelnut Chocolate Cake.  She calls it the “fastest showstopper in the book”.   Six layers is no mean feat but with my chocolate hazelnut butter already made I decided to go for it.


Chocolate Hazelnut Six-Layer Cake

1 cup soy milk

1 tablespoon lemon juice

1 cup  organic all-purpose flour

¼ cup organic whole wheat pastry flour

¾ cup organic sugar

1 tablespoon arrowroot

¾ teaspoon aluminum free baking powder

½ teaspoon baking soda

½ teaspoon sea salt

¼ cup plus 1 tablespoon walnut oil

2 teaspoons vanilla extract

2/3 cup hazelnut meal

1 ½ cups hazelnut butter

4 ozs dark chocolate finely chopped

½ cup plus 1tablespoon almond milk or soymilk

2 tablespoons organic sugar

½ teaspoon vanilla extract

1 cup roasted chopped hazelnuts for garnish

Makes one 8” x 3 ½” rectangular cake

1.Preheat oven to 350 degrees.  Oil the sides and bottom of a 17 ½” x 13 ½” x 1” baking pan and line the bottom with parchment paper.

2. Pour 1 cup of the soy milk into a small bowl.  Add 1½ teaspoons of lemon and set aside to clabber.

3. Sift together the all-purpose flour, pastry flour, sugar, arrowroot, baking powder, baking soda and salt into a medium bowl.

4. Add the oil and vanilla to the clabbered milk and whisk together.  Immediately add to the dry mixture and whisk until the batter is smooth.  Stir in the hazelnut meal.  Spread the batter in the prepared pan.  It will be a thin layer.

5. Bake for 15 minutes or until the sides pull away from the pan and a wooden toothpick comes out clean.  Let the cake cool for five minutes and run a thin spatula around the sides to release the cake.

6. Refrigerate the cake until cold.  Cut lengthwise into three equal strips and then cut the three strips in half to make six strips of equal size.  Chill or freeze the strips by layering them in saran wrap until cold.

7. To make the glaze pour the milk into a small saucepan, add the sugar and salt and bring to a low boil.  Remove from heat and pour over the chopped chocolate.  Cover with a plate and let stand for 4 minutes.  Add the vanilla and whisk.  Let sit at room temperature for 15 to 25 minutes until it coats a spoon with minimal dripping.

8. When the cake is cool spread each layer with hazelnut butter and stack so you have six layers.  The edges may be a little uneven.  Chill the cake in the refrigerator.  When cool trim the sides and spread with the glaze. Sprinkle chopped hazelnuts on the sides and top. Refrigerate until the glaze has set. If not serving immediately move the cake to the freezer and wait until the glaze is no longer tacky before wrapping with plastic wrap.

We will be enjoying this cake on Christmas Day so visit us again for more pictures.


GoMacro’s Farm Fresh Quince Paste Recipe


– by Amelia Kirchoff, GoMacro Co-Founder

I grew up in England on a standard farm diet.  We produced everything we ate from meat, dairy, eggs and honey to vegetables and fruit.  Although not a plant based diet it was a healthy diet.  As an adult I have experimented with vegetarian, vegan and macrobiotic diets but I found that plant based food is what I love most.  It is challenging and creative.  So when I bought 120 acres of farmland in Wisconsin the first thing I did was plant the most exotic fruits and vegetables that I could find.


One of the first trees I planted was a quince.  The quince that started the Trojan war in Greek legend and the fruit with which Eve tempted Adam.  My earliest memory of quince is from one of my favorite childhood poems “The Owl and the Pussycat” by Edward Lear.  In it the owl and the pussycat were married by the turkey on the hill and “they dined on mince and slices of quince”.  Of course as a child I did not know what quince was, my family did not grow quince trees and I had never tasted one but that made it even more interesting.

The quince tree is very beautiful.  It is small and nicely proportioned with big fruit and it is very easy to grow.  It does not require pollination so only one is needed and with sunlight, good soil and  patience the reward will be lots of great fruit.  It is difficult to find in stores so if you have a small garden go for it – grow your own.  I still have my first quince tree planted over ten years ago and I have now planted a second one.

The quince fruit is gnarled and hard and you cannot eat it raw but pick it early and put it in a pretty dish in your kitchen and you will love the fragrance.  There is so much you can do with it from quince paste, which disappears like candy around here, to jam, jelly and compote. My tree produced so much fruit this year that I had plenty for paste, jam, syrup for ice cream, and compote.

It is difficult to cut, peel and core so use a sharp knife and be very careful.  As you work you may even be tempted to swear but resist that temptation because once you start to cook the quince it turns a beautiful ruby shade just like the color of autumn leaves against the sun.


Today, I‘ll be sharing my favorite recipe for quince paste, a lovely treat that has the consistency of gumdrop, or jellied snack, and pairs well with crackers and cheese – we suggest pairing with a nice almond cheese, as a dairy alternative. In Spain the paste is called membrillo and is traditionally eaten with manchego cheese but tastes great with other vegan options.unspecified-1Quince Paste

3lbs quince cut into quarters and cored

3 cups water

2 cups  organic sugar

juice of 1 lemon

Pick quince that are firm and bright yellow.  Some will have a fuzzy skin and that should be washed off. After coring cut the quarters into small pieces, place in a large pot. Add the water, bring to a boil and cook until the fruit is soft. This will take about 15 minutes. Pass it through a food mill. I use the Victorio food strainer and it works very well.

Return the puree to the pot, add the sugar and cook on low heat stirring all the time. It can take between 40 minutes to an hour. It has reached the right consistency when it mounds up in the pot. When that happens add the lemon juice and remove from heat.unspecified-2Line a shallow pan ¼” high with parchment paper and oil lightly with vegetable oil. Pour the paste in and let it cool.  It should thicken quickly. When it has cooled invert onto another sheet of paper and peel of the oiled sheet.

If not dry overnight put in the oven at 150 degrees for about an hour.  Stored in a dry place it will keep for a year.  When serving lightly dust with confectionary sugar. If you have a problem getting it to set, you can put your mixture in a jar to use as tasty jam to serve with oatmeal or on toast.unspecified-1

My tree produced so much fruit this year that I had plenty for paste, jam, syrup for ice cream, and compote.  The compote I will freeze and add to the traditional fruit compote that I make at Christmas.

Quince Compote

1 cup organic sugar

6 cups water

1 vanilla bean

8 quince, quartered, peeled and cored

Mix the water and sugar in a large pot and heat until it starts to boil.  Immediately turn down to a simmer.  In the meantime quarter,  peel and core the quince.  If the slices seem big cut into smaller slices and add to pot.  Add the vanilla bean and simmer the quince until cooked through.  Watch the time since smaller slices can take 20 minutes or so and bigger ones up to 45 minutes.  If overcooked they will fall apart.  You can serve warm, refrigerate for about a week or freeze for longer periods.  This recipe is also very flexible and you can add more or less sugar according to taste.

So as you can see there are lots of things to do with quince.  Since it has lots of pectin it makes great jam and reduces well to a thick syrup.  Toss little squares of quince paste in sugar and kids will love it. Improve the taste of your apple pie by adding a few slices.  Add poached quince to vodka or rum with a little sugar and infuse your drinks with a heavenly fragrance (can take several months).   I could go on and on…and I almost forgot –  it is high in Vitamin C, fiber, potassium  and zinc as well as containing lots of antioxidants!

GoMacro Partners with Keep A Breast Foundation to Support Non-Toxic Revolution

Breast Cancer Awareness is a close-to-home cause for my mother and I. After being diagnosed with breast cancer in 2003, my mother, Amelia, switched to a macrobiotic diet, eliminating all animal products, gluten and refined sugars; a dietary change which led to the creation of our first “MacroBar” in our home kitchen. Over a decade later, she remains cancer-free and GoMacro has grown into an internationally-distributed plant-based nutrition bar company based upon the principles of her clean-eating, cancer recovery diet.


Breast cancer has affected so many lives, including my mother’s.  Many people feel hopeless rather than empowered and don’t realize that they can be in control. The food we eat and the products we use everyday are major contributors to our health and wellness. That’s why we are excited to partner with Keep A Breast’s unique efforts to provide breast cancer education and awareness through their Non-Toxic Revolution (NTR).

img_3911The Non Toxic Revolution informs, educates, and inspires young people about the dangers of toxic chemicals in their environment and food supply – especially those linked to the initiation of breast cancer. The NTR program is both an informational resource and a call to action, backed by its own website.

During the month of October, we have committed to donating 10% of proceeds from specially marked Cherries + Berries MacroBars to The Keep A Breast Foundation to help support the NTR program. If you would like to support this initiative you can help by purchasing Cherries + Berries online at or, Additionally, you can visit our store locator to find a retailer near you that carries the specially marked bars.

Wishing you a long and healthy life,



Cucumber Tomato Summer Salad Recipe

Summer is here in full swing on the GoMacro farm. This time of year is often associated with abundance. From the long-lasting days to the vegetables that yield enough to share with friends and neighbors. It is a special time we patiently await throughout the enduring winters here in southwestern Wisconsin.


These are the days of walking out into the garden and harvesting everything needed for a delicious, healthy meal. Everything is grown organically, without the use of chemical fertilizers, pesticides, and herbicides. Instead, we use techniques that mimic processes found in nature, knowing that this is the best way to produce healthy food that nourishes our bodies and the environment.

Through this careful tending to the land, we experience abundance. We give to the plants, and they provide a bountiful harvest for us. What is not made fresh to enjoy right away is preserved for the winter months by canning, freezing and fermentation.

We create fertile soil by recycling our food and plant waste through composting. We interplant flowers that attract beneficial insects that eat the harmful ones. We use mulches made from organic straw and wood chips to both keep weeds out and hold moisture in.


The recipe we’re sharing with you today is one that you can harvest, create, and eat all in the matter of an afternoon. Two of the most prolific and giving of summer vegetables – tomatoes and cucumbers – make the base of this refreshing summer salad, while basil, onion, and garlic add rich flavor that only just-harvested produce can offer.

What I love about this recipe is that it can be customized based on what you prefer or have on hand. If you have more cucumbers or tomatoes, you can simply add more. If you prefer a sweet onion over a red, use that. If you have the more common Genovese basil and not the red variety we used, that will work perfectly. Before diving into how to make the cucumber tomato summer salad, let’s explore some of the health benefits offered by the farm-fresh veggies featured in it!


Cucumbers can be underestimated in their healthfulness because of their subtle flavor, but these veggies are loaded with good stuff your body needs. Made up of 95% water, cucumbers are a wonderful way to stay hydrated this time of year. As a member of the cucurbit family, they contain high levels of nutrients known as cucurbitacins, which may have anticancer properties known for preventing the growth of cancer cells.

Tomatoes are hard not to love. Not only are they extremely versatile. They have all 4 major carotenoids, a type of antioxidant known for protecting against disease. They are also rich in potassium, fiber, and vitamins A, C, E, and K.

Basil, garlic, and onions are the flavorful glue that hold this salad together. In addition, each comes with unique nutritional benefits. Basil is an anti-inflammatory herb that can support liver health through detoxifying the body. It is also packed with vitamin K, which contributes to bone health.

Garlic is well-known for its immune-boosting abilities, often recommended to fight colds. What you may not know about garlic, though, is that it contains antioxidants that may lower the risk of alzheimer’s and dementia.

Onion, a relative of garlic, is not without its own impressive properties. It possesses a healthy dose of quercetin, a flavonoid that may play a role in preventing cancer. Onions are also good for digestion, rich in vitamin C, and can heal infections. Understanding where our food comes from and how it nourishes our bodies only adds to our enjoyment of it as we eat. This recipe is the culmination of a labor of love both in the garden and in the kitchen. Now, let’s eat!




  • *5 cups (about 2 large-sized) cucumbers, chopped into ½” cubes
  • 3 cups cherry tomatoes, quartered
  • 1 cup (about 1 medium-sized) redonion, diced
  • ¾ cup, tightly packed (about 3-4 sprigs) basil, diced
  • 3 cloves garlic, minced


  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons balsamic vinegar
  • Salt & pepper, to taste

*Note: I sometimes like to grate the skin off the cucumber before cutting. In this variation, I left the skin on. Decide which way you prefer!




  1. Gather all ingredients – from your garden or your local natural food store.
  2. Chop veggies as outlined in the ingredients section.
  3. Prepare dressing by adding all ingredients to a small bowl and mixing thoroughly.
  4. Pour dressing over veggies and combine well.
  5. Let salad sit in refrigerator, covered, for a couple of hours before serving. This will allow flavors to be absorbed more fully.
  6. Enjoy!



Win A Chance To Meet Ellie Goulding!

This Could Be You!

Enter to win two tickets to see Ellie perform and meet up backstage on her Delirium World Tour at Madison Square Garden or in Toronto at the Air Canada Centre! Enter before May 31, 2016! We’re also giving away a super fun hangout with Ellie in LA: work out with her and her personal trainer! Enter by August 31, 2016.   Ellie Goulding Concert 2016

Grab a specially marked GoMacro MacroBar with the gold seal on the wrapper to find your Goulding Ticket inside (a la Willy Wonka!). Enter the code on the Sweepstakes website and you’re entered for a chance to win one of these prizes:

Win two concert tickets plus a meet and greet with Ellie!

Win a workout with Ellie and personal trainer in LA!

The sweepstakes is open to residents of the US and Canada, ages 21 and older. Read up on all the details HERE.


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Meet GoMacro Ambassador, alpinist and adventurer, Ilana Jesse. Guaranteed to inspire and amaze with her athletic accomplishments, dedication and adventurous spirit, we’re proud to know her.

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Non-GMO Bars: Going GMO Free

If you’re reading this, there’s a good chance you’re already taking steps toward a more health-conscious diet. And perhaps you’re even well-versed in natural, whole foods—like Non-GMO bars—to sustain your busy and active lifestyle. Whether or not you’ve already committed to avoiding GMOs, we offer a little primer on what you should know and look for.

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GoMacro Creates Co-Branded Nutrition Bar with The Florida Panthers

GoMacro has been fueling The Florida Panthers with MacroBars for the last year and are entering another NHL season with The Cats! We’ve teamed up with The Florida Panthers to create a co-branded nutrition bar to promote healthy eating for fans and members of the South Florida community. A portion of sales from the co-branded Florida Panthers GoMacro MacroBar will be donated to The Florida Panthers Foundation, an organization supporting the health and well being of the South Florida community.

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