Showing posts with label Egg and dairy free. Show all posts
Showing posts with label Egg and dairy free. Show all posts
My sister and I are always on the hunt for healthier snacks to indulge in. When I was over at her place at the weekend, she had made these No Bake Lemon Coconut Balls. For me it was love at first bite!
Two of my favorite things are lemon and coconut! To have them both combined in one delicious snack is just great. For them to be as quick and easy to make as these are is just the icing on the cake!
No bake. No fuss. No muss. Fairly healthy, and using only a few simple ingredients? Where do I sign up!!!!
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My sister has been making these for years apparently. They are so delicious, I just had to have the recipe so that I could make some for myself!
They were really simple to make. If you can use an electric mixer and beat things together and a cookie scoop, then you can make these no bake lemon coconut balls!
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WHAT YOU NEED TO MAKE NO BAKE LEMON COCONUT BALLS
Just a few simple ingredients makes these very affordable.
- 1 cup coconut cream
- 1/2 cup raw honey
- 1 tsp finely grated lemon zest
- the juice of one lemon
- 1/2 tsp of vanilla
- unsweetened coconut flakes to roll the balls in
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WHAT IS COCONUT CREAM?
Thick, creamy and filled with rich coconut flavor, coconut cream is something you will want to keep in your store-cupboard, as it is a really useful ingredient. I always have a couple of cans of it in mine.
Its great in curries and stir fries and in tasty snacks and desserts such as this recipe I am sharing today. You can also whip it just like real cream.
Coconut cream is a type of thick cream made from coconut milk.
Although canned versions are widely available, you can also make your own coconut cream at home. Simply refrigerate good quality, full fat, coconut milk for a few hours. A thick layer of cream should float to the top and separates from the thin, watery liquid below.
This very versatile ingredient has a distinct, coconut-like flavor with a rich, creamy texture that makes it a great addition to a range of recipes, including soups, smoothies, and desserts.
It’s also widely used in many types of cuisine.
Because it’s unsweetened, low in carbs, and also dairy-free, it’s also frequently featured in many vegan and ketogenic recipes. Do let it be noted that this recipe I am sharing today is neither vegan or ketogenic due to the use of honey.
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The use of lemon zest gives these a lovely lemon flavor, along with the lemon juice. The lemon juice also serves to help thicken the cream even further so that you can roll the mixture into balls.
The coconut for rolling the finished balls in is un-sweetened. These are plenty sweet enough with the honey!
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HOW TO MAKE NO BAKE LEMON COCONUT BALLS
Nothing could be easier to make than these delicious no bake treats. Just mix, shape, roll and chill. Easy peasy!
Mix the coconut cream together in a bowl with the honey, lemon zest, lemon juice and vanilla until well combined.
Have ready a bowl of coconut flakes.
Using a small cookie scoop scoop out balls and drop them into the coconut flakes, rolling the balls into the flakes to coat them completely. Place into a small paper cups and then into a covered container for storage. Store covered in the refrigerator.
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HOW TO MAKE COCONUT CREAM FROM CANNED COCONUT MILK
Chill full fat canned coconut milk in the refrigerator overnight. This will make the milk fat separate and solidify on top.
Use a spoon to skim the solidified coconut cream from the top of the can and put it in a glass bowl.
(You can reserve the liquid coconut milk for other uses. It makes excellent ice cubes.)
Whisk the solidified cream in a circular motion until it develops a cream-like consistency.
It does have a relatively short shelf life, so you need to keep it refrigerated and use it up within five days. You can however freeze it for much longer, up to two months.
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Just look at how rich and creamy these are. They fairly melt in the mouth. They are not low in calories as coconut cream is relatively calorie dense as is honey, but you will find that eating one of these or even just half of one of these really satisfies that sweet tooth of yours!
And its nice to know that when you are satisfying it, you are eating healthy, natural ingredients. These make great snacks for the children as well. Must healthier than a candy bar!
.JPG "No Bake Lemon Coconut Balls")
ALL DRESSED HUMMUS - Smooth, rich and creamy and topped with all sorts of crunchy bits. Chopped fresh veggies and toasted chick peas. Yummy!
GINGERBREAD ROASTED CHICKPEAS - Crisp and crunchy and sweetly spiced with all of the spices that make gingerbread such a wonderful treat! Deliciously moreish!
GARDEN HERB DIP - I am betting you have everything in your house right now to make it also . . . cream cheese, thick plain yogurt, mayonnaise, a bit of Dijon mustard and a splash of hot sauce, along with some chopped spring onions (scallions), chives and seasonings.
No Bake Lemon Coconut Balls
Yield: makes about 16
Prep time: 10 MinTotal time: 10 Min
A recipe I got from my sister for the most delicious little no bake coconut balls. Almost like a truffle!
Ingredients
- 1 cup coconut cream
- 1/2 cup raw honey
- 1 tsp finely grated lemon zest
- the juice of one lemon
- 1/2 tsp of vanilla
- unsweetened coconut flakes to roll the balls in
Instructions
- Mix the coconut cream together in a bowl with the honey, lemon zest, lemon juice and vanilla until well combined.
- Have ready a bowl of coconut flakes.
- Using a small cookie scoop scoop out balls and drop them into the coconut flakes, rolling the balls into the flakes to coat them completely.
- Place into a small paper cups and then into a covered container for storage.
- Store covered in the refrigerator.
I know it might not seem like it sometimes, but I do try to eat healthy. All the cake recipes etc. you see on here, I didn't bake them all at the same time. I try to only bake two things a week and those I bake at the weekend. The rest of the week I eat other things. As a type 2 diabetic with diverticulitis and IBS, and severe exema, finding a healthy balance can be really difficult, and a bit of a mine field, if not down right depressing from time to time.
Well, here we are Christmas Eve. How did that happen? It's crept up on us really quickly now, but you might just have time to fit in one more baking delight before night falls and the big day is upon us. When I was growing up this cake was a family tradition that we all looked forward to every Christmas Celebration.
It is a recipe that my mother baked every year, and her mother before her, and probably her Grandmother did as well . . . it being a recipe handed down through the generations and carried on with love. A beautiful example of thrift having come about during the War years when things like eggs, milk and butter were in short supply.
Yes . . . this cake is egg, milk and butter free. There is white vegetable shortening in it, which over here means White Flora or Trex . . . if you are not worried about the calories, lard and even bacon fat, which was judiciously saved for things just such as this can be used.
I'll wager the recipe is even older than that . . . it sounds like the type of thrifty cake that might have been baked in log cabins out on the prairies or in farm houses, for special occasions just such as Christmas . . .
Simple ingredients, simple measures . . . simple methods. Fabulous taste and incredibly moist. It's a dense cake, thick with raisins and spice and only too perfect for the holidays.
My mother always used the large seeded raisins, but they are very difficult to find today . . . and so we make do with what we have to work with. It somehow never comes out tasting as good as the memory of my mom's tastes in my mind, but oh well . . .
There are a lot of things like that. A slice of this sitting on a plate next to a warm cup of horlicks and spread with butter (I know . . . soooo hedonistic) whispers Christmas to my heart. Thanks mum.
*Mum's War Cake*
Makes one 9 inch round deep cake, or two large loaves
Printable Recipe
A deliciously moist fruited cake from the days of rationing when eggs and butter were in short supply.
300g soft light brown sugar ( 1 1/2 cups packed)
375ml of water ( 1 1/2 cups)
2 heaped dessertspoons of white vegetable shortening (1/2 cup)
230g of raisins ( 1 1/2 cups)
200g plain flour (2 cups)
1 tsp ground cinnamon
1 tsp bicarbonate of soda
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 tsp baking powder
Combine the browns sugar, water, shortening and raisins in a medium sized saucepan. Bring to the boil, then allow to boil for 3 minutes. Take off the heat and allow to cool completely.
Preheat the oven to 150*C/300*F/ gas mark 2. Butter and line a round deep baking tin with baking paper. Butter the baking paper. Set aside.
Whisk together the flour, cinnamon, soda, nutmeg, salt and baking powder. Stir this into the cooled raisin mixture. Mix until smooth. Pour the batter into the prepared cake tin. Bake for 1 1/2 hours, or until the cake is cooked through and solid, and a skewer inserted in the centre comes out clean. It will still look fairly moist on top. Allow to cool in the tin for 10 minutes before tipping out onto a wire rack to finish cooling completely. Once cold, wrap tightly and store in a tin overnight before serving. Cut into wedges to serve.
Alternately if you are baking two loaves, butter and line the loaf tins with paper. Butter the paper. Divide the batter betwixt the two tins. Bake as above from 1 to 1 1/2 hours until the cakes are cooked through and a skewer comes out clean when inserted in the centre. Allow to cool in the tins for 10 minutes before flipping out and cooling completely on a wire rack. Store as above.
This will keep for about 2 weeks, and freezes well for longer storage.
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