Tuesday, 22 October 2013

Raw Lemon and Coconut Truffles (Gluten Free)'

So many people now are going towards the gluten free way of life and finding they are feeling so much better for it.  So with working on Superyacht's it is essential to have a repertoire of recipes that are gluten free as I am finding a high percentage of charter work will request gluten free cuisine.

These lemon truffles are very lemony,  I serve these to cleanse the palette after dinner before the dessert comes.  If finger food function is required I like to serve them to round off the selection of finger food this telling people that the food is coming to a close.

Raw Lemon and Coconut Truffles (Gluten Free)

Ingredients

1 1/2 cups unsweetened dessicated coconut or coconut flour high fat plus 1/2 extra for coating.

1 cup of ground almonds

4 Tablespoons of extra virgin coconut oil

2 Tablespoons of honey (I like to use a light tasting honey)

Zest of one lemon
Juice of one lemon

1 teaspoon of vanilla extract

 a pinch of salt

Raw Coconut Lemon Truffles


Method

Place all the ingredients into a food processor and blend for 1 -2 minutes until it forms a dough.

Place into the fridge to harden up so small balls can be formed.

Remove from fridge and roll the small balls in extra coconut.

Place in fridge and serve chilled (especially in the tropics)

This makes 25 truffles and they keep for 3 -4 days.

These can be frozen so make up bulk before charter, and get the crew rolling them! lol. 

The amount of lemon is a judgement call as lemon types vary in strength of taste.

These are 

Gluten Free
Lactose Fee
Vegetarian



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