Stacey Makes It

I made these a while ago, but I'm just getting around to posting the recipe now.  If you remember my Spring Boxes , they were in there. Stacey's Blueberry Cream Truffle Ingredients  5 oz cream Lemon zest from 1 lemon 2 oz glucose 34 oz white chocolate 4 oz lemon juice 1.2 oz freeze dried blueberries, powdered (1 bag tj's) Guittard 64% dark chocolate toasted chopped almonds These are made just like the Lemon Cream Truffles , but I ground up freeze dried blueberries with my mortar and pestle (like in the Strawberry Cream Crunchies recipe), and added that in with the truffle mixture at the same time as the cream and lemon juice. Once the truffles had set the next day, I used my   1-1/8" scooper   to scoop out truffle balls.   Then I rolled these in the palms of my hands until they were smooth. I prepared little piles of toasted almonds which I sliced. I tempered dark chocolate and then used my spiral dipping utensil  to dip the truffle ball...

I still have some of that coconut milk beverage so I thought I'd try again at another vegan mochi cake. Stacey's Vegan Lemon Blueberry Mochi Cake Ingredients : 2 c brown rice flour 1/4 tsp salt 1.5 tsp baking powder 1 tbs carageenan, powdered 2/3 c agave nectar, organic 1/3 c canola oil, organic 1 c coconut milk beverage (original) 1/4 c lemon juice (from 2 medium sized lemons) 1 c frozen blueberries, organic First I preheated the oven to 350F. Then, I stirred all the dry ingredients, and then added the wet ingredients, adding the blueberries last. Stirring the dry ingredients first is essential because carageenan tends to clump up when it gets wet, so it's best if it's distributed throughout the flour. At this point, it was quite thick. I spread it into a glass pyrex baking dish (with a lid of course, so it would be easier for transport to work: I baked it for about 35 minutes on the lower rack, but it probably should have been baked on the uppe...