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Posts tagged ‘blueberry’

Raw Coconut, Lemon and Blueberry Balls

I have often seen raw food balls in the cafes that I frequent and they are quite expensive, often costing around $4 each.

Blueberry and Lemon raw food balls

I am currently on a muscle strengthening plan and I have to eat protein every 3 hours throughout the day. Not wanting to eat huge amounts of meat every day, I decided to have a go at making these balls to give me a protein hit and to stave off mid morning and mid afternoon hunger pangs. They are incredibly easy to make, very quick and they taste really good.

I also added some cacao powder to mine which I had in the cupboard, but it’s optional. you can also add things like chia and oats if you like, or try different nut varieties.

Ingedients:

30g Cacao powder (optional)

One and a half cups of cashews

Half a cup of shredded or desiccated coconut (plus extra for rolling)

Half a cup of dried blueberries (I found these in Coles with the home baking goods, but I am sure you can use fresh blueberries too)

Three quarters of a cup of fresh dates, chopped

1 lemon, you need the zest and at least half the juice

Half a teaspoon of vanilla essence

Stevia sweetener or raw brown sugar (optional)

A generous pinch of sea salt

Method:

In a food processor, whizz up the cashews, coconut and blueberries. Pour them into a bowl. Put the dates and cacao in the food processor and whizz them up. Add them to the bowl. Add half the lemon zest, half of the lemon juice and the salt and vanilla.  Mix well and taste the mixture. Add more lemon juice if necessary. If you need it to be sweeter you can also add some Stevia sweetener or a teaspoon of brown sugar.

Using a spatula, mix the ingredients together until they bind into a dough.

Place some desiccated coconut and the rest of the lemon zest in a separate bowl – mix them well.

Now make small balls with the mixture (approx the diameter of a 50p or 50c piece, but it doesn’t matter if they are bigger or smaller). Roll the balls in the coconut/lemon mixture to coat them and store them in an airtight container.

This made about 14 balls but the exact quantity depends on the size.

Blueberry scones

I made these scones this morning when my friend Sarah came to visit. They taste incredibly good. If you treat the dough really gently, the blueberries keep their shape and they burst in your mouth as you eat the scone. you can also make them with raspberries and strawberries and you can add chunks of white chocolate if you want to be a bit decadent, but I found them sweet enough with just the lemon glaze.

Blueberry scones

Blueberry scones

Blueberry scone

Blueberry scone with lemon glaze

Recipe:

2 cups (approx 250g) self raising flour – if you only have plain flour, you can add 2 teaspoons baking powder

half a teaspoon of salt

2 tablespoons sugar

1 teaspoon baking powder (even though it is self raising flour, I added a little extra boost)

5 tablespoons (70g) butter or non-dairy spread

1 cup of blueberries (this is approx one small 150g punnet) washed and patted dry with kitchen roll

1 cup (250ml) of double cream (or approx 100ml of premium coconut cream if you are dairy free)

For the glaze – approx 1 cup (140g) of icing sugar and half a fresh lemon

1. Heat the oven to 200 deg C and line a baking tray with some baking parchment.

2. Mix the dry ingredients in a bowl or food processor i.e. the flour, baking powder, salt and sugar.

3. Either rub in the butter or use the food processor to blend it in until it is like fine breadcrumbs.

4. Stir in the blueberries.

5. Add the cream and very gently fold it in without crushing the blueberries, then pat the mixture together to form a soft dough. Treat it very gently, it does not have to be perfectly smooth. (If using coconut cream, just add 50ml to start and then add more as you need it – you shouldn’t need more than 150ml in total but it depends on the consistency of the coconut cream. I also added a teaspoon of lemon juice when I used coconut cream, because regular milk has an acid in it and I think you need a little acid to help with rising. A little cream of tartar would also work)

6. Roll the dough out into a long rectangle approx 12 inches by 3 inches. It will be quite a thick layer of dough (1-2 inches thick) Cut this in half, then cut each piece in half again so that you have four pieces approx 3 inches square. Cut each piece diagonally so that you have 8 scones.

7. Brush each scone with some cream (or milk) and place on baking tray. Bake for approx 25 minutes. If brushing with coconut cream, bear in mind that they will not brown like milk basted scones, so touch them gently to test if they are done. If they are a little blonde, it doesn’t matter, because the top will have icing on it.

8. To make the glaze, sift the icing sugar into a bowl. Wash the lemon, then grate the zest from the lemon – add this to the icing sugar. Halve the lemon and squeeze the juice. Add the juice to the icing mixture a little at a time until you get a soft glaze which isn’t too runny. You want it to flow, but not run off the scones.

9. Spread the glaze over the top of each scone. You can use a piping bag if you like, or just use the back of a spoon like I did.

10. Enjoy with tea, coffee and friends.

 

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