Sunday, November 14, 2010

Cashew Macadamia Truffles

Discovering new foods is one of the unexpected benefits of dealing with food sensitivities.  When I was trying to avoid almond and peanut butters, I discovered cashew macadamia butter, pumpkin seed butter and sunflower seed butter.  Cashew macadamia butter is lighter, sweeter and creamier than most other nut butters. It tastes good on waffles, spread on apple slices, and  makes these truffles special.

"
Better than Milk" is a vegan beverage mix you will find in natural health food stores, usually next to the rice milk.  It has a small amount of evaporated cane juice in it, adding about 1/2 gram of sugars to each truffle.  I have been informed by the manufacturer it has no added soy, but may contain a small amount of soy as part of the vitamin E.

I got the idea to use "Better than Milk" in a truffle from Cybele Pascal's recipe for Pumpkin Seed Butter Honey Balls in
 The Whole Foods Allergy Cookbook, a wonderful cookbook without milk, eggs, wheat, soy, peanuts, tree nuts, fish and shellfish.  Although the book is not totally gluten free, there are still many recipes to choose from, and gluten can easily be replaced where she uses it.


Ingredients:

1 cup cashew macadamia butter
1/4 cup honey
1/4 cup plus 1-2 tbsp Better than Milk Rice Drink Mix, Original Flavor
1 cup Erewhon Crispy Brown Rice Gluten Free Cereal

Directions:

Place butter, honey and 1/4 cup Better than Milk together in a mixing bowl and mix well.  Add cereal and mix until evenly distributed.  Refrigerate mixture for 30 minutes to make it easier to work with.  Spread about 1 Tbsp Better than Milk on a plate.  Form wet mixture into bite size balls and roll in the dry milk.  Place in airtight container and refrigerate.  Makes about 20.  Source:  www.foodsensitivityjournal.com

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