Oh goodness….
It’s been a while since I have been into the garden as the weather has been constant days of rain and wet.
But now…
This morning there was a celebration of LIGHT, golden LIGHT, warm LIGHT, glorious, goodness-filled LIGHT, a welcome, a gentle sigh, a return and a new beginning…
inside and out
golden zesty mango coconut balls
Adapted from Honestly Healthy.
Makes about 20 balls.
ingredients
100g dried unsweetened unsulphured mango
2 Tbsp coconut oil
1 pinch saffron (15 threads)
½ cup rolled oats
1½ cups desiccated coconut (unsweetened) + extra for rolling in
5 Tbsp maple syrup (can add less or more)
zest from two lemons
juice from half a lemon
¼ tsp turmeric powder
preparation
1. Soak the mango in water for about 20 – 30 minutes and drain.
2. In the meantime, heat the coconut oil in a small pan and a pinch of saffron, turn off the heat and allow the saffron to infuse the coconut oil.
2. Place the oats in a food processor and pulse on high until they turn into a floury powder, then add the coconut, soaked mango, maple syrup, saffron-infused coconut oil, lemon zest, lemon juice and turmeric powder – pulse until the mixture comes together. The mixture will be quite wet but will come together easily.
3. Using your hands, form the mixture into small balls, then coat them in the extra coconut.
4. Freeze the coconut balls for 20 minutes, if eating immediately, otherwise, store them in an airtight container in the refrigerator.
Goodness shared from Stacey
