Beat the Blues Bites
- Lightly tangy and sweet.
- Naturally free from gluten.
- Makes around 24-26 bites.
- A juicy combination of beetroot powder, orange zest and juice.
Organic Ground Almonds (1kg) - Sussex WholeFoods
100g Ground Almonds
Organic Cashew Nuts (1kg) - Sussex WholeFoods
100g Cashews
Organic Sultanas (1kg) - Sussex WholeFoods
50g Sultanas
Organic Sunflower Seeds (1kg) - Sussex WholeFoods
2 Tbsp Sunflower Seeds
Beetroot Powder 100g, Organic (Sussex Wholefoods)
2 Tbsp Beetroot Powder
Mixed Spice 50g (Hampshire Foods)
¼ tsp Mixed Spice
Freeze Dried Cranberry Powder 100g
3-4 Tbsp Freeze-dried cranberry powder (optional)
Other Ingredients
- 1 Medium Orange.
Method
- Grind the cashews in a food processor or powerful liquidiser with grinding attachment.
- Transfer cashew powder and ground almonds into a large mixing bowl. Add the beetroot powder and mixed spice and mix thoroughly.
- In a food processor or powerful liquidiser with grinding attachment, add the dates, sultanas, sunflower seeds, the zest of the whole orange and 2-3 tablespoons of orange juice. Blitz until you have a medium-smooth paste. If necessary, add more orange juice to help the paste form.
- Add the fruit paste into the dry ingredients. Mix the fruit paste into the dry ingredients in a similar manner to that of rubbing butter into flour to make pastry.
- As the ingredient combine you can squeeze them all together to form a marzipan-like dough ball.
- Half and quarter the dough ball. Roll each quarter into a sausage shape and flatten with the side of a rolling pin, to form a rough cuboid.
- Cut cubes from each cuboid and gently shape each by hand to even out and smooth the surface.
- This part is optional, but well worth it in terms of that extra zing of flavour! Put the cranberry power into a small bowl and gently roll each cube to coat all its sides in the cranberry powder.
- Store in an airtight container somewhere dark and cool or in the vegetable compartment of the fridge for 1-2 weeks.
