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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.


It's time to finally show off the final Gluten Free Bliss Ball recipe that I worked on last week, my Raw Apricot and Chia flavor. These treats are packed with natural, tasty ingredients and have really striking colors that make you want to tuck in. So take a look at my recipe which makes 14 x 50 gram balls.

Apricot and Chia Bliss Balls


500 grams of dried apricots

60 milliliters of hot water

200 grams of shredded coconut

120 grams of raw peanuts

60 grams of honey

15 grams of cocoa

35 grams of sesame seeds

160 grams of pepitas

35 grams of chia seeds

90 grams of rolled oats

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Place half the apricots in a heatproof bowl and cover with hot water and soak for 15 minutes.

Place the peanuts on a tray and roast them in the oven for 7 minutes.

Place the peanuts into the food processor and puree to a paste.

Drain the soaked apricots and add to the food processor along with the coconut honey and cocoa then process to form a thickened paste.

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Finely chop the remaining dried apricots (use the food processor as a shortcut) and combine with the sesame seeds, chia seeds and oats.

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With damp hands roll the mixture into balls and then roll them in the apricot, seeds and oat mix to coat.

Place the balls in the refrigerator for an hour or until they become firm before serving. They can then be stored in the fridge for a month or the freezer for slightly longer.

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Thank you so much for checking our my Apricot and Chia Bliss Balls everyone, I hope you take the time to give the recipe a go because they're such a great guilt-free treat. As always I look forward to seeing you in the Food Studio for a coffee,



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