Fermented blueberry lemon bliss balls

These low carb fermented blueberry lemon bliss balls are a gut-loving probiotic fermented, living food that both helps to nourish and heal. Made with whole food plant based ingredients and family-friendly. 

Whilst doing the Kultured wellness gut health program I was looking for recipes that were both low carb (or keto) and specifically beneficial to gut health. Combining the healing powers of fermented foods with low carb coconut, anti-parasitic coconut oil and fresh lemon these fermented blueberry lemon bliss balls were born.

Fermenting foods is one of my favourite things to do in the kitchen. I love making recipes that are easy for those new-to-fermenting and that will be used agin and again like my fermented cashew cheese recipe or this beetroot, ginger sauerkraut.

Ingredients for the fermented blueberry lemon bliss balls

• Shredded coconut. You can use flaked coconut, just follow the grams measurement. For added flavour you could toast the coconut beforehand. Yum!
• Raw cashews– you can use activated, roasted or raw for this recipe.
• Coconut flour– coconut flour has teh unique property of absorbing ALOT of moisture, so while we only use 1 Tbsp in this recipe the blueberry bliss balls will be too soggy without it.
• Salt
• Lemon juice and zest– use both for the best flavour and as we are using the zest try to find unwaxed lemons (organic is best).
• Blueberries
• Unpasteurised kefir, kombucha, jun or other fermented drink.

TIPS FOR FERMENTING FRUIT

Unlike fermenting vegetables you can ferment fruit for too long. The high sugars levels in fruit mean that if you over ferment you’ll get a strong alcohol flavour (and content) and while this is generally safe to eat its not pleasant. Here are a few tips to get you started

• Invest in a fermentation crock or jar with an airtight seal to prevent mould and yeast growth. I love these ones. 
• Use a good quality unpasteurised medium- this could be water kefir, kombucha or jun.
• Smaller fruits with less sugar (like berries) will take less time, sweeter or larger fruits will take longer (48hrs+). You MUST taste your ferments regularly. Once all the sweetness has gone, they are ready.
• Note that your particular home, the weather and the strength of your kefir/kombucha/jun will vary how long the fermentation will take. In summer you may need less than a 1/4 of the time than needed in winter.
• Use CLEAN equipment. You can sterilise or wash in very hot water. Allow to air dry. Do not use a tea towel or cloth or wipe or dry. 

STORRING FERMENTED FRUIT

You have 4 options

1. Use the fruit immediately in a recipe
2. Transfer to the freezer. I always ferment bananas then place into an airtight container in the freezer for smoothies.
3. Keep fruit in the fermentation liquid (the kefir, kombucha or jun) and place into the fridge. Stored this way it will last 6+ months.
4. Dehydrate. If you have a dehydrator you can remove as much moisture as needed for storage (think the same as a date or raisin). Alternatively, blend your fermented fruit and make fruit leathers.

If you are after more fermented recipes you might like

• Fermented beetroot cashew spread
• Easy fermented cashew cheese
• Beetroot ginger sauerkraut
• Pistachio cranberry cashew cheese log
• Sweet pickled cucumbers

I hope you love this recipe as much as I do. I love hearing from you so if you make these or have any questions please let me know down below.

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