Is it just me, or have you noticed how more and more people are becoming intolerant to certain foods? I don’t just mean needing to lay off the sugar coz we’re developing muffin-tops (clears throat); I mean genuine reactions to things like gluten, wheat, sugar, etc.
My own family is getting increasingly sensitive to such foods, as am I. It doesn’t mean that I can’t enjoy a weekly treat or two, but it does mean that the days of eating whatever the heck I like are gone. Damn…
So, on that note, I’ve got a work meeting on today and those of us going are bringing a pot lunch. I said I’d bring something yummy for afters. The only problem is that some of the group are on diets, both to lose weight and for medical reasons. Others are sensitive to gluten. Making ‘goodies’ these days is getting complicated!
So I grabbed one of my ‘healthy’ cook books – ‘My Petite Kitchen Cookbook: Simple Wholefood Recipes’ by Eleanor Ozich, Murdoch Books, 2014 and found this recipe for Lemon and Coconut Truffles. Healthy, quick and easy to make and tasty, with a delightful tangyness. They’re a sweet treat, but nutritious at the same time. I think they’re fab – now let’s see what everyone else thinks of them! PS: If this recipe is right up your alley, you might also be interested in taking a look at the equally healthy ‘Carob, Fruit & Nut Balls’ recipe.
- 180g (6 oz/2 cups) desiccated coconut
- 100g (3.5 oz/1 cup) almond meal (ground almonds)
- 80ml (2.5 fl oz/1/3 cup) extra virgin coconut oil (or 80g (2.75 oz) unsalted butter)
- 115g (4 oz/1/3 cup) honey
- Grated zest and juice of 1 lemon
- 1 tsp vanilla extract
- A pinch of sea salt
- Take out 45g (1.5oz/1/2 cup) of the coconut and put it in a bowl for rolling the truffles in later.
- Put the rest of the coconut in a food processor, along with the rest of the ingredients. Blend for a minute or so, periodically scraping down the sides of the bowl, until the mixture is thoroughly combined and smooth.
- Spoon out a small amount of mixture and roll into a small ball in your hands. Place in the bowl of coconut and roll around until well covered. Place the truffle on a large plate, then repeat the process until all the mixture is used.
- Place the plate in the fridge and chill for at least 30 minutes.
2. I used butter in my truffles so the truffles were lightly yellow. Just be aware that if you use coconut oil, the resulting colour may turn out more beige than yellow. If you want distinctly yellow truffles, you may want to use a couple of drops of yellow colouring (or try natural colouring made with turmeric or saffron - you'll need to use them sparingly given their potent flavour).
Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting