Nicola Galloway.com newsletter June 2012
*GF Chocolate Fudge Truffles
Hello Winter! I am enjoying the hibernation inside with lots of warming soups and stews cooking away in the slow-cooker. Besides my mini food processor the slow-cooker is the most often used appliance in my kitchen. Other than the obvious stews it can also be used to slow roast a whole chicken and even to bake a moist cake.
Here are some recipes from my website that are slow-cooker friendly:
I have also recently been experimenting with gluten-free and dairy-free sweet treats. This is partly due to my breastfeeding four-month old being dairy intolerant. So it’s away with milk, cheese and yogurt and hello, rice milk, coconut cream and coconut oil. The recipe below has become a staple for my 3pm pick-me-up that has protein and low in white sugar. They could also be a healthy but delicious party food cut into shapes or rolled into balls and wrapped in cellophane for a treasure hunt.
Book Giveaway: Over the next month all new newsletter subscribers who also (or already) ‘like’ my Facebook page will go into the draw to win a copy of my book Feeding Little Tummies. When joining my newsletter please also send me a message with your full name, as this isn’t always obvious from an email address. To be drawn 25th July 2012… tell your friends.
Enjoy and keep warm.
Gluten-free & Guilt-free Chocolate Fudge Truffles
Cover the dates with boiling water and soak for 15 minutes.
Dry-toast the almonds in a heavy-based frying pan until golden, about 20 minutes. Do this over a very low heat and shake regularly for even browning and watch closely as they can burn. Tip onto a plate to cool.
Grind the almonds and coconut in a food processor until very finely ground - to a consistency of coarse sand. Add the cinnamon and vanilla.
Melt the chocolate and coconut oil over a low heat until just melted. Pour into the processor, add the dates, and process until smooth.
Use damp hands to roll into walnut-sized balls and dust in coconut. Alternatively press into a lined tin and chill to set then cut into small squares. These will keep for a week in a sealed container in the fridge.