• 4 egg whites
• 180g desiccated coconut (shredded coconut works really well too)
• 1/2 cup sunflower seed flour or meal (or almond meal)
• 1/4 cup thick coconut cream- (the thick creamy paste that’s on the top of the tin before shaking)
• 2 Tbsp raw unfiltered honey or brown rice malt syrup
• zest (rind) of 1 lemonroughly chopped
• 2 Tbsp fresh lemon juice
• 1/2 tsp turmeric powder
• pinch of sea salt

Directions:

• Preheat oven to 150C
• In a saucepan lightly whisk the egg whites until frothy
• Add all the other ingredients and place on a very low heat
• Stir occasionally for a few minutes until the mixture is stirred through, approximately 5 minutes.  Taste the mix to check its sweet enough or zesty enough.  Add more sweetener or lemon juice if needed
• Place the mixture in the fridge for 5 minutes or so to firm a little
• Line a baking tray and take a spoonful of the mix and roll into a ball before placing onto the tray
• Bake for approximately 20 – 25 minutes until lightly brown
• Remove from oven and allow to cool
• Store in the fridge (if they make it to the fridge)!

Inspiration for this recipe comes from http://www.sugarfreekids.com.au