I've recently discovered I have an obsession for tea towels.
I never knew I did until I started pulling out hundreds of tea towels from my storage boxes...wholly smoke....I don't even remember buying half of them.
I do, however remember buying these ones.
100 year old tea towels brought home all the way from Normandy, from a little village called the vallee de l'Eure. This village holds beautiful memories for me. Memories of riding bikes, drinking cider and shopping for brocante and of course staying in the most exquisite little cottage.
These little lemon coconut balls have nothing to do with the tea towels or the French country side, but just happened to be made on the day I discovered my new obsession.
Lemon Coconut Balls
(recipe from My Petite Kitchen Cookbook by Eleanor Ozich)
Makes 10 larger or up to 25 small
180g (2 cups) desiccate coconut | 100g (1 cup) almond meal | 80ml (1/2 cup) coconut oil (or unsalted butter) | 115g (1/3 cup) rice malt syrup (or raw honey) | grate zest an juice of a lemon | 1 tsp vanilla extract | pinch of sea salt
- Set aside about 1/2 cup of the coconut for dusting.
- Put remaining ingredients into a food processor an blend for a minute or two until the mixture starts to come together like a dough.
- Using your hands, for the mixture into small balls.
- Roll the balls into the reserved coconut until well coated an then chill in the fridge for at least 30 minutes to set.
- They will keep for 3-4 days in an airtight container in the fridge, however I keep mine in the freezer.