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Thank you for the great response to our upcoming Spotlight on Ginger Beer!
We've planned some more exciting Spotlights - focusing on one or two recipes, in a one-hour timeframe, so that you can make your own!
- Spotlight on Yoghurt & Labneh Cheese (6 Apr, 9.30-10.30am)
- Spotlight on Kvass (22 June, 9.30-10.30am)
- Spotlight on Ginger Beer (2 May, 6.30-7.30pm)
All this know-how for $25pp, and you will receive worksheets with recipes.
Contact us to book your place.
Berry Balls – fermented
My cousin makes delicious Strawberry Balls for special occasions so I’ve tweaked the recipe to add fermented ingredients. The Berry Balls are just as tasty but more nutritious and gluten free.
I love that the Balls can be frozen so they can be made ahead and brought out of the freezer at short notice.
Ingredients:
- 1 cup raspberries or other berries
- 2 cups nut meal – preferably fermented
- 2 cups shredded coconut
- 1 cup fruit n nut medley { from Introductory workshop }
- ½ large roasted beetroot
- 3 tablespoons maple syrup
- Extra shredded or desiccated coconut
Method:
- Wash the berries and gently pat dry. Make sure the beetroot is cooled.
- Place all ingredients in a food processor and mix till the mass is smooth and rolling over itself. If the mixture is too wet, add more beetroot or nut meal.
- Roll teaspoonfuls of the mixture into balls and roll in the extra coconut.
- Place in a sealed container in the fridge for a week or place in a sealed container in the freezer.
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