Lemon Pie Bites

Lemon Pie Bites
You know you’ve found a corker of a recipe when you regret not making a double batch before you’re even finished. This is exactly how I felt while whipping up Lola Berry’s Lemon Pie Bites from her 20/20 Diet Cookbook. I was inspired to head back to this trove of deliciousness in readiness for exploring her new one- The Happy Cookbook.

This recipe is SUPER easy. You’ll probably have most of the ingredients in your cupboard (and substitutions are simple as… pie) and they come together in about 20 minutes. Then you just have to resist them while they set up in the freezer.

Lemon Pie Bites
Lemon Pie Bites (adapted from Lola Berry)

Ingredients
75g (3/4 cup) whole raw almonds
75g (3/4 cup) raw walnuts
45g (1/2 cup) shredded unsweetened coconut
1 tbsp rice malt syrup (you could use honey or maple syrup too)
Juice of 3 lemons (mine were on the small side
Zest of 3 lemons (again mine were smallish, so if you’ve got bigger lemons adjust your zest… but in my opinion, the zestier the better!)
1 vanilla pod scraped
1/2 cup coconut butter
extra coconut for rolling

Method
1. Zest and juice your lemons, set aside
2. Add your almonds, walnuts and shredded coconut to a food processor, whizz it until your nuts are at a meal-ish consistency. It doesn’t matter if they’re a bit chunky.
3. Now in with all your other ingredients and blitz it baby!
4. Roll the mixture into balls and toss through the extra coconut
5. Pop them in the freezer for about 20 minutes to set
6. Enjoy! I store mine in the freezer for an icy treat

Lemon Pie Bites

And now to get my hands on a copy of The Happy Cookbook!

 

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Gummies

The thought of making my own gummy lollies always struck me intimidating. Like so many things, once I actually attempted it, nothing could be further from the truth.

I first saw this recipe a couple of months ago on Balanced Bites and immediately wanted to try it. First I had to source the grass-fed gelatin the recipe called for (thank you GPA Wholefoods). It arrived reasonably swiftly and I was good to go. This and that pushed my gummy making to the side but with a free Saturday afternoon I decided it was time to make it happen.

With the AFL Grand Final on in the back ground- well done Hawthorn- I got to work. The recipe was simple enough, and I simplified it further… down to only 3 ingredients (4 if you include a splash of water).

First up you need a cup of berries (I used raspberries), fresh or frozen- defrost them if they’re frozen- and a cup of fresh squeezed lemon juice.IMG_5187Once the berries are defrosted they get whizzed up with the lemon juice and look like this. That’s the gelatin that is pretty much invisible in the bowl on the left. IMG_5193Add gelatin to berry-lemon mixture, it’s on a medium heat.IMG_5194Whisk. Whisk. Whisk. You want all the gelatin dissolved. you can see some lumps here still, they did disappeared. IMG_5196Once all your gelatin is dissolved pour your mixture into something to set, I used a cake tin (I have no idea why this photo looks anaemic, apologies). From here it’s into the fridge for about half an hour.

Do what you please for the next half an hour… And then… grab that tray out and marvel at how good you are. IMG_5195Because you just made gummy worms! Of course you don’t have to cut them into worms, they can be little chunks if you prefer, or any shape you please (you can bet I’ll be getting some cookie cutters involved next time).

These weren’t as flavoursome as I was hoping. Next time I might try a berry combo and add some zest to liven them up. Overall though I am very pleased with how these babies turned out. And not a grain of refined sugar in sight!

Raspberry and lemon gummy worms (adapted from Balanced Bites)

Ingredients:
1 cup berries fresh or defrosted from frozen
1 cup fresh squeezed lemon juice
5 tbsp grass-fed gelatin (the original recipe calls for 6, but apparently an Australian (metric) tbsp is 20ml as compared to a US one that is 15ml- don’t ask me why… it makes zero sense to me)
As mentioned next time I’ll be adding some zest too

Method:
1. Let your berries defrost if they’re frozen while you juice your lemons- I realised upon doing this that there is not a citrus juicer in my house, how is that possible? Doesn’t everyone have a citrus juicer? Not me evidently. One cup took about 8ish lemons, I still didn’t have quite enough so topped it up with a little water.
2. Put your berries and lemon juice into a blender or mini food processor thing, whatever you’ve got handy. Whizz it all up until you’re good and smooth with no obvious berry chunks left.
3. Pour your berry-lemon mix into a small saucepan over medium heat.
4. Add your gelatin and whisk, whisk, whisk. There will be lumps, but if you keep a-whiskin’ they’ll disappear eventually.
5. Once your gelatin has dissolved take it off the heat and pour into a ceramic dish or cake tin and stick it in the fridge for about 30 minutes.
6. It’ll be set but still a little jiggly, cut it however you please.