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Rawloulou's Quinoa Lemon Balls & Lemon Kream Dessert

Posted Feb 11 2011 6:48am

This is such an easy dessert to do and yet it is a delicious filling sweet treat which incorporates raw sprouted quinoa too. A little pre-thought and preparation is needed but nothing more than soaking and dehydrating involved.

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.

  • 1 sachet of Agar Agar vegetable gelatine powder (mix with a little hot water)
  • 2 T Grade A Maple syrup
  • 1/2 lemon juiced
  • 1/2 lemon zested
  • 3 T sprouted quinoa (soak overnight in water, drain and leave to sprout for 1 - 2 days)
  • 1/2 C cashew flour (grind up cashews in a blender or coffee grinder)
  • 1/2 C shredded coconut
I mixed everything together until well combined and then rolled into small balls and then cut them in half and placed them on a teflex sheet ready to be dehydrated.

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.

  • 1 T almond butter
  • 1 T maple syrup
  • 1 lemon juiced
  • 2 T coconut oil
This is simply blended altogether and left at room temperature for 10 minutes and it will solidify slightly. (Once you have blended it altogether, it will be quite liquid but don't worry, the coconut oil will do it's job to stiffen it.)

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.
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