The bliss of berries
4 tablespoons freshly squeezed lime juice 6 tablespoons icing sugar
3 tablespoons coconut oil
teaspoon salt
1 cups ground almonds
1 cups desiccated coconut, plus cup for rolling the balls
Put the raspberries, lime zest and juice, icing sugar, and coconut oil in a food processor. Whiz to form a puree.
Add the salt, ground almonds and coconut and whiz again – the mixture should form a large clump.
Put the extra cup of coconut in a bowl. Take large teaspoonfuls of the raspberry mixture and roll into balls, then roll to coat in the coconut. Transfer to a lidded container and store in the fridge. Put all the ingredients except the oil in a blender. Whiz until smooth, then add six tablespoons oil and whiz again.
Taste and add a little more oil if desired – it should be pleasantly tart but not too sharp.
(If you don’t have a blender, grate the onion into a bowl and add the garlic, salt, sugar, raspberries and vinegar. Mash well together to form a smooth-ish sauce. Add the oil and whisk well.)
Scrape into a clean jar and cover tightly. Store in the fridge for up to a week. Use in green salads, or over lightly cooked and refreshed green beans or broccoli.
Makes about cup Preparation time: 5 minutes, plus 30 minutes ‘‘setting time" Cooking time: nil
True raspberry jam relies on equal parts raspberries and sugar. This simple ‘‘jam’’ requires no sugar and no stressful boiling. It lasts about a week in the fridge, so make it in small amounts and eat it on toast, with yoghurt or out of the jar.
1 cup frozen raspberries
1 tablespoons chia seeds
Finely grated zest of 1 lemon
1 tablespoons freshly squeezed lemon juice 1 tablespoon honey
Pinch of salt
Put all the ingredients in a blender or food processor. Whiz until it forms a puree. Scrape into a clean jar and leave to ‘‘gel’’ for 30 minutes, then stir again.
It should have a soft, jam-like consistency – if it’s too thick, add a little more lemon juice.
Cover tightly and store in the fridge for up to a week.