Servings: 15-20
Preparation time: 15 minutes (+ 18-20 minutes baking)
Total AMINO ANIMO organic protein: 60 gr.
Recipe: Dakis Douvletis (A Day Without Gluten)

Melomakarona, pronounced mel-low-ma-ka-row-na, are a traditional Greek Christmas dessert! This festive season try the healthiest version with AMINO ANIMO Power Mix Cocoa organic protein. Easy to make, these vegan and gluten-free melomakarona concentrate all the holiday smells and flavors in one syrup-drenched, orange & cinnamon flavored bite.


For the melomakarona:

  • 60 gr. AMINO ANIMO Power Mix Cocoa
  • 200 gr. nuts (almonds, walnuts, hazelnuts, in equal parts or not)
  • 50-70 gr. buckwheat flakes (alternatively ready-made buckwheat or oatmeal powder / flour)
  • 110 ml olive oil
  • 30 gr. sugar
  • 120 ml orange juice (or 1 orange)
  • 1/3 tsp. baking soda
  • 1-2 tbsp. cognac
  • 2/3 tsp. cinnamon
  • 1/3 tsp. ground cloves
  • Nuts (walnuts / peanuts) for garnish

For the syrup:
(with sugar / maple syrup / agave / molasses or honey in the non-vegan version)

  • 250 ml water
  • 300 gr. sugar (coconut or black) & 100ml maple syrup
  • 1 cinnamon stick
  • 1 orange peel


  1. Create a nut powder using a blender. If you want, you can leave some small nut pieces for crunchiness.
  2. Put the nut powder into a large bowl and add the cinnamon, cloves and AMINO ANIMO organic protein. Stir.
  3. Create a powder from the buckwheat flakes using a blender and keep it aside.
  4. Lightly mix the sugar with the oil in a bowl with a fork, until melted.
  5. In another bowl, pour the orange juice and immediately add the soda to activate.
  6. Pour the 2 previous liquids to the bowl with the nut powder.
  7. Stir with a fork until the mixture is homogeneous.
  8. Slowly add the buckwheat powder and work the dough with the hands, not intensely, until you reach a pliable, oily and fluffy form.
  9. If you have time, cover the dough and let it rest for about 30 minutes.
  10. Shape the melomakarona into an elongated shape and place them on baking paper with a relative distance between them.
  11. Bake at 180 degrees (in a preheated oven) for about 18-20 minutes. Let them cool well afterward.
  12. Prepare the syrup by putting all the ingredients in a saucepan. Once boiling, lower the heat to the lowest temperature, just to keep the syrup warm.
  13. Dip the melomakarona in the hot syrup for less than 1 minute, turning them over in the middle (20-30 ”on each side).

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