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Fingerlime and Cashew Bliss Balls

We love cooking little home baked goodies for our clients to enjoy on our eco tours or hikes. It's not too often we go home with anything left in the containers as they are usually devoured in minutes of serving.

Most of you know that we have a great bond and deep respect for the traditional owners of this land, and this is just one way we know how to honor Aboriginal culture.

It is our hope that by introducing you to the foods of the bush that you will begin your journey of self discovery into the world of Bushtucker and learn from those whose bond with the earth is second to none.

Our spices and herbs are only sourced through Aboriginal business's around Australia and we encourage you to get on board and support these amazing suppliers.

Outback Chef, Outback Pride, Warndu

Fingerlime and Cashew Bliss Balls

Ingrediants:

2 cups of raw cashews

1/2 cup desiccated coconut

3 tblspns of vanilla protein powder

3 tblspns of honey or rice malt syrup

1 tblspns coconut oil

2 tablespoons of honey

Pinch sea salt

3 - 4 Fingerlimes depending on size (any variety/colour is fine)

Method:

Step 1 - Add everything into a food processor and mix to combine

Step 2 - If you find the mixture not quite wet enough add a little more water until you get the right rolling consistancy

Step 3 - Roll Balls into desired size, I usually get approx 20 bliss balls from this mix

 Step 4 - Place in fridge or freezer until ready to use

Citrus australasica, the Australian finger lime or caviar lime, is a thorny understorey shrub or small tree of lowland subtropical rainforest and rainforest in the coastal border region of Qld and NSW.

The finger lime has been recently popularised as a gourmet bushfood. The globular juice vesicles (also known as pearls) have been likened to a "lime caviar", which can be used as a garnish or added to various recipes. The fresh vesicles have the effect of a burst of effervescent tangy flavour as they are chewed.