I used an ingrediant I have never thought of using before.... Agar Agar. It is a vegatable gelatine made from red seaweed and it works a treat!! It makes a change from using Chia seed gel and doesn't colour the food it is mixed with. I found it in powder form and simply mixed one sachet (6 in a pack) with a little hot water and then I added it to the rest of the ingredients in a bowl.
I adore using maple syrup in desserts too....It seems to give a slight woody flavour and a pleasant change from using agave or honey. I happened to have received this sublime Grade A Stonewall Kitchen product as a gift to try recently. It is the best I have come across so far.
LOULOU'S RAW QUINOA LEMON BALLS
I dehydrated them overnight for about 12 hours. I wanted them crispy on the outside but still softish on the inside. I recommend that you dehydrate them overnight whilst you sleep as they would not last that long as they are mourish even before they are DH :0)
I made a raspberry coulis simply by blending up a handful of fresh raspberries with a little filtered water. Some like to add a little sweetness of sorts like agave or honey etc, but I prefere my coulis to be slighty tart so it becomes a good marriage with the sweetness of the bulk dessert.
The Lemon Kream is the best addition in my opinion......absolutely addictive and blends well with the lemon balls and the raspberry coulis!! It is ever so simple to make too which is always an added bonus.
LOULOU'S LEMON KREAM
I love this dessert and make it frequently as I enjoy incorporating raw quinoa in my diet as often as I can. It just makes another sweet variety. You may also like my Raw Quinoa Cocao Pops too for breakfast.