Recipe of The Week- Raw Lemon Coconut Butter YUM!

DSC_0147-1024x687This 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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