Improv Cooking Challenge: Lemon-Kissed Honey & Matcha Truffles

Welcome to my first post in 2016 with the Improv Cooking Challenge hosted by Lesa of Edesia's Notebook. I missed last month somehow. Whoops. But I had to get my act together this month because I was the blogger who picked the ingredients.

The idea: we are assigned two ingredients and are challenged to create a recipe with those two things. February's chosen (by me!) ingredients: Tea and Honey.

I decided to share a sweet treat. But, it's not too sweet and it is completely unique. I made a version of this that wasn't a hit with everyone in the household. Jake objected to the ginger syrup I used. So, I figured I'd make them with honey this time. "Big improvement," he assented. He still didn't admit to loving them, but I'll take it.

A few notes about matcha green tea. Matcha is "powdered tea." Unlike drinking other tea when you infuse the tea leaves in water and, then, strain out the leaves, with matcha, you are drinking the finely powdered leaves whisked into hot water. So, spring for the best quality of matcha that you can. There's culinary grade and ceremonial grade. I use ceremonial grade if I'm whisking and drinking; I use culinary grade for baking and cooking.

 Ingredients makes 8 to 10 truffles

• 1/2 C ground almonds (or use almond meal)
• 1/2 C ground coconut (or use coconut flour)
• 1 t Matcha green tea powder (at least culinary grade)
• 1 T freshly squeezed lemon juice
• 1 t lemon zest
• 3 T honey (I used a blackberry honey)
• 1 T coconut oil, melted
• organic granulated sugar for rolling

Procedure 

Add all ingredients - except the organic granulated sugar - to a bowl and mix until they are all combined.

Roll into teaspoon-sized balls. Roll balls in sugar.

I can't wait to see what everyone else created with my tea and honey theme. Here are the other Improv Cooking Challenge recipes for this month.

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