Rachel Lambert: forager, author, guide
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Raw Alexander and Cacao Truffles

Balls of freshly made raw alexander seed truffles

As a wild cook, sometimes I hit upon creating a new recipe that works first time, I mean, really works. This recipe was one of those. It uses Alexander seeds (Smyrnium olusatrum) which is one of my favourite wild spices. Meanwhile, here's my Alexander seed bread recipe, while we're at it!

Alexander seeds has an unusual bitter, peppery flavour which balance the wonderfully deep chocolate tone of these raw truffles perfectly. They can be made in an instant too.

Moist bites of alexander seeded truffles

I start teaching alexander seeds on my foraging courses from August through to Winter. I love individually wrapping them as tasters for course participants, ok, my wrapping isn't brilliant but the taste is pretty good! Alexanders are a member of the umbelliferae family and must be identified properly.

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2 comments on “Raw Alexander and Cacao Truffles”

  1. They look very interesting. Can you freeze the truffles?
    I find the dates quite difficult to break up in my food processor and find it more manageable to heat them slightly first.

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