Today’s amazing recipe is from Lola Berry who is an ambassador for Febfast. If you are not familiar with Febfast, it started as a challenge for you to take a break from alcohol for 28 days.
In 2014 the challenge has broadened and you can choose to take a break from alcohol, sugar, caffeine or digital overload. There is even a Family Febfast you can participate in:
Family FebFast is a great way to get your whole family to take on a 28 day challenge, review family habits and kick-start a healthier year. Each family member takes a break from alcohol, sugar, caffeine or digital overload while raising money for youth addiction.
You can read more about the organisations the funds go to here.
If you have been thinking about making changes to your lifestyle, now is the perfect time to do it!
How much sugar is in your diet? The majority (79%) of Australian women view our sugar filled diet as our biggest health concern, which is why FebFast is extending its 28 day alcohol-free challenge next year to include the choice to take a break from sugar, alcohol, caffeine or to take on a digital detox during February, to raise money for young people struggling with drug and alcohol addiction.
To get FebFasters in the sugar-free mood, guest blogger and nutritionist Lola Berry shares a lunch box friendly recipe (if almond meal is allowed) from her new book!
If you’d like to register for FebFast and give the sugar-fast a go, head to febfast.org.au! Lola Berry’s new book, The 20/20 Diet Cookbook will be available from www.panmacmillan.com.au February 1.
“These bite-sized lemon balls are just amazing, and really easy. Oh, and they freeze well too.”
- 150 g (1 ½ cups) almond meal
- 45 g (½ cup) desiccated coconut
- 3 tablespoons maple syrup
- juice of 3 lemons
- zest of 1 lemon
- 1 vanilla pod, split and scraped
- 125 ml (½ cup) coconut oil, melted
- pinch pink salt
- 60 g (1 cup) shredded coconut, for rolling
- Pop all the ingredients (except the coconut for rolling) in your food processor and blitz for 30 seconds. (You could do this by hand, but the processor makes these little gems taste like heavenly lemon mousse.)
- Place a teaspoonful of the mixture into your palm and shape into a little ball. Roll in the shredded coconut and place on a plate.
- Repeat until you’ve used up all of the mixture (this is a fun one to do with children). Refrigerate for about 20 minutes or until firm.
- Store in a plastic container in the fridge or freezer and you’ve got the perfect treat for any time of day!
EDIT: A number of readers have found the mixture was not firm enough, in that case add some more almond meal. When I have made this recipe without weighing the almond meal I have used 2 cups. The best way to make it though is to weigh the almond meal as there can be huge variance between the types of almond meal used and how much it weighs per cup.