07 Nov Recipe of The Week- Raw Lemon Coconut Butter YUM!
This delicious creation is one of many from Naturopath Jules Galloway. It’s so versatile you can use it in tarts, on top of cakes, and my personal favourite – on gluten free toast (yum!).
And the best part? This recipe takes 5 minutes to make. That’s right – 5 minutes! And your time starts… NOW!
1 cup dessicated coconut
1/3 cup lemon juice
1/3 cup honey
2 tbsp virgin coconut oil
Let’s do this!
Put all the ingredients in your Optimum blender and begin on a low speed, using the tamper to push the ingredients back down the sides of the jug.
Gradually increase the speed until you have a whipped butter consistency.
Spoon into a glass jar and pop in the fridge.
Done! Your lemony, coconutty, buttery goodness should keep in the fridge for 1-2 weeks.
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