Lemon & Cranberry Bliss Balls
Oh So Smooth Bliss Balls with a Chrissy twist. These are great for anyone experiencing taste changes where everything tastes too sweet. These are tart and just the thing for such a side effect.
Alyx
Suitable to eat when you have these side-effects:
Suitable to eat when you have these side-effects:
Makes: approx. 18 balls
Prep time: 10 minutes
1
Ingredients:
- 1½ cups almond meal
- ⅓ cup coconut flour
- ¼ cup lemon juice
- ¼ cup coconut oil, softened
- ½ cup cranberries, fresh or frozen only
- 2 teaspoons vanilla extract
- Zest of 1 lemon
Method
- Put all the ingredients into a food processor and process until well combined. The dough should be slightly sticky but firm enough to roll into a ball.
- Take a small amount and roll into a ball in the palm of your hand. Repeat until the mixture is used up.
- Store in an airtight container and keep in the fridge for up to one week.
For bitter taste changes: Leave out the cranberries and lemon zest. Add 3 tablespoons of rice malt syrup when processing to add sweetness.
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Suitable to eat when you have
these side-effects:
Makes: approx. 18 balls
Prep & chilling time: 10 minutes
- 1½ cups almond meal
- ⅓ cup coconut flour
- ¼ cup lemon juice
- ¼ cup coconut oil, softened
- ½ cup cranberries, fresh or frozen only
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- Put all the ingredients into a food processor and process until well combined. The dough should be slightly sticky but firm enough to roll into a ball.
- Take a small amount and roll into a ball in the palm of your hand. Repeat until the mixture is used up.
- Store in an airtight container and keep in the fridge for up to one week.
For bitter taste changes: Leave out the cranberries and lemon zest. Add 3 tablespoons of rice malt syrup when processing to add sweetness.
Makes: approx. 18 balls
Prep & cook time: 10 minutes
- 1½ cups almond meal
- ⅓ cup coconut flour
- ¼ cup lemon juice
- ¼ cup coconut oil, softened
- ½ cup cranberries, fresh or frozen only
- 2 teaspoons vanilla extract
- Zest of 1 lemon
For bitter taste changes: Leave out the cranberries and lemon zest. Add 3 tablespoons of rice malt syrup when processing to add sweetness.
- Put all the ingredients into a food processor and process until well combined. The dough should be slightly sticky but firm enough to roll into a ball.
- Take a small amount and roll into a ball in the palm of your hand. Repeat until the mixture is used up.
- Store in an airtight container and keep in the fridge for up to one week.
Method
- Place all the teriyaki sauce ingredients into a bowl and stir until the sugar has dissolved.
- Place the salmon in the same bowl and and turn to thoroughly coat. Cover and place in the fridge to marinate no less than 20 minutes and no more than 2 hours.
- Place a non-stick frying pan over a medium heat and add the salmon fillets skin side down. Keep the remaining marinade in the bowl. Cook for a few minutes and then add the remaining marinade over the fish.
- Turn the salmon and continue cooking until done to your liking. Brush the salmon with the marinade in the pan throughout the cooking process.
- Serve on homemade fried rice.
Homemade Fried Rice
- Cook rice according to packet instructions.
- In a non-stick pan, heat the sesame oil and add the remaining ingredients. Cook stirring until the vegetables have softened. Add the rice and stir to combine.
Breakfasts
Vege & Vegan
Mains
Desserts
Soups
High Protein
Snacks & Treats
Drinks & Smoothies
Breakfasts
Vege & Vegan
Mains
Drinks & Smoothies
Soups
High Protein
Snacks & Treats
Desserts
Kee-moh Snacks
Where possible, we use Australian grown ingredients. We use only the best ingredients and sometimes these are grown overseas. Our commitment is to source from ethical and fair trade producers.
