Rosehip truffles revisited

I made a second batch of rosehip truffles as we have friends coming around today.  Thursday I posted the recipe - and it was one of the few recipes written by someone else that I didn't tweak and change anything on - as it seemed perfect.



However, today I did do something different and I prefer it - so you may want to give it a try - or not.  I still think both versions are great.

It was just in the dusting part. Instead of mixing the rosehip powder with cocoa powder and dusting the truffles, I just used the rose hip powder.


2 reasons:

  1. I like the color of the rosehip powder showing on the outside. Its a different color - yellowy, orangey, peachy - and will attract people to them, wondering what it is.  It sets you up for it being  a more fruity taste of truffle rather than a rich chocolate truffle
  2. We don't need chocolate or cocoa to be in all our truffles. I like the idea of these being chocolate free and more fruity and spicy instead.
Here's the recipe again in case you missed it:
Makes 20 truffles:

3/4 cup cashews
1/2 cup unsulphured dried apricots
4 tbsp ground rose hip powder
2 tbsp coconut oil
1 tsp ground ginger
1/2 tsp vanilla extract
1/2 tsp ground cayenne
1 tsp ground cinnamon
For Dusting - 2 tbsp rose hip powder

Process the nuts in the food processor to finely chop them.  Then add the rest of the ingredients, (except for the dusting rose hip powder).  Process for approx 1 minute until it forms into a ball and starts to stick together.

Place the mixture in the fridge for 10 minutes.

Remove the mixture from the fridge and divide into 1/2 tablespoon balls.  Roll the balls in your hands, compacting the mixture as you roll.

Roll the balls in the dusting mixture and then refrigerate for 20 minutes before serving.


Comments

On vacation

I head off on vacation today - away for a week.


Looking forward to lots of new yummy healthy foods while I am away.....plus some quiet time, and exploration time, and excitement time!

Hope you have a good week!
Comments

Salt and Pepper Quinoa crackers

I made myself some yummy crackers this morning.  I used a recipe from Jennifer Katzinger's book "Gluten Free and Vegan Holiday".

I've made these salt and pepper quinoa crackers a few times and just love that salt and pepper flavor. I'm a big fan of pepper - but use very little salt so I reduced the amount of salt somewhat.

Don't you just love my salt and pepper bunnies!
It's very easy - just quinoa flour, coconut oil, water, baking soda, salt and pepper.

When it comes to rolling the dough out, Jennifer suggests cutting shapes and lifting them onto the baking sheet. However, I find the dough too soft for that. So I roll it straight onto parchment paper, cut to the size of the baking sheet. When rolled, I then cut into lengths, but don't move them.  They cook all together and come out perfect every time.

Here's the recipe.

I also made some lentil pate to go with them. I'll share that with you soon.
Comments

Starry, starry delights....

Santa has been busy preparing a few healthy edible gifts for the holiday season.


But I hope you'll be nice Santa, and won't make us wait to see what is inside.  Go on Santa, open up the tin.....

Look at his delight!  Inside are starry, starry delights!


They are healthy squares, decorated with edible gold stars ******


Here's the simple recipe - Oat, walnut, and raisin starry delights:

1/3 cup GF oat flour (or use GF rolled oats and process in a food processor until a flour consistency)
1/2 cup raisins
1/2 cup walnuts
1/4 teaspoon vanilla extract
Sprinkles - eg edible gold stars

If using rolled oats, make them into flour first in the food processor.

Add all the ingredients into a food processor and process thoroughly. To begin with, it won't look like it will ever come together, but keep processing and eventually it'll form a ball in the processor.  Timing will very depending on the power of your processor will be at least 2 minutes.
Remove from the processor and flatten on parchment paper. Use a rolling pin and roll into a square or rectangle.  Cut into squares with a sharp knife.  This will yield approximately 16 x 1 inch squares.  Decorate or leave plain. Store in the refrigerator.

Arrange in a small tin or box for gifting or enjoy for yourself.


They can last 2 weeks in the fridge or can be frozen.

Gluten free, refined sugar free and dairy free.  You can cut them into bars for larger snacks/cookies or roll them into balls if you prefer.
Comments