Coconut lemon truffles

We picked our first ripe lemon of the season from one of our lemon trees this week.  I have missed having so many lemons within easy reach.  It'll take a few weeks for us to get into full crop - but the first just had such a lovely smell and really made me salivate.


So what to make with it that would celebrate its lovely flavor....?

Lemon truffles!


And not sweet, so you can really enjoy the acidity of the lemon juice.

So here is the recipe: (makes 25 truffles)

Ingredients
1 cup almonds
Zest of one lemon (preferable just picked off your own tree!)
Juice of one lemon
1 1/2 cups of unsweetened organic desiccated shredded coconut (plus extra for dusting the truffles)
2 tbsp coconut oil
1 tbsp sweet freedom or coconut nectar (if you want more sweetness, you can add an extra tablespoon)
1 tsp vanilla extract.

Blend all the ingredients together (except the extra coconut for dusting) in a food processor until it starts to bind together to form a dough (1-2 minutes).

Take approx 1/2 tablespoon of dough, roll it into a small ball and then roll it in the extra coconut.  Continue with the rest of the dough to make approximately 25 little truffles.  Place in the fridge, if you can resist them, for half an hour.



Can be kept at room temperature or in the fridge.

They make a lovely gift for a friend.  Take her a couple of lemons, a box of truffles and the recipe to make her own.
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Strawberry Roulade

I had a group of British friends around last night so indulged in a yummy (not healthy) gluten free dessert - Strawberry Roulade.  But there was method behind my madness!


I am working on creating refined sugar free - and maybe even egg free - meringue style dishes.  One I wanted to try is a soft roulade where you roll the meringue into a log. But before I try changing a recipe, I want to know what it's like to do it as written, as it is then easier to know if you are on track when you make changes.



Gosh - I got quite excited!  It was a delicious light dessert that looked so pretty too. I managed to get some of my fruit flour in the recipe too - adding strawberry flour this time!  The flour is sprinkled on the top of the meringue and also included in the filling.

This sugared version is limited to an occasional treat.  As it happens, there were about 20 of us so we each only got a little taste.  The recipe says it's for 8 - 10 people.


Today I tried the same thing but using xylitol instead of refined sugar. Xylitol is a natural sugar alternative with a low glycemic index.  I cooked it a little too long and it started to brown, but apart from that, I was pleased with how it turned out.  I'll give it another try with a shorter cooking time.  But the meringue is crispy on the outside and soft and gooey in the middle!  Here's the sugar free version photo below:


I need to work on a better dairy free filling too as the coconut cream I used in this one, was too coconutty - even with some strawberry flour added.  So the experiments continue!

I'm having fun!  Do you have a favorite meringue style dessert?
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