SUPERFOOD BREAKFAST BALLS
These delicious, quick and easy and yet so healthy balls are made after an adaptation of a recipe by Jon Gabriel. They are gluten and dairy free and taste very moorish. Freeze them, but keep a few in the fridge for days when you only have time for breakfast on the run. They contain protein and omega 3s and are packed with nutrients, so they will keep you going. Kids love them too – make them for the whole family.
- 1/2 cup almonds
- 1/3 cup pumpkin seeds
- 1/3 cup walnuts or pecan nuts
- 1/4 cup black or white sesame seeds
- 1/3 cup chia seeds
- 4 tablespoons almond, macadamia or cashew butter
- 6 tablespoons tahini
- 1/2 cup coconut palm sugar
- 2 tablespoons of super green or Spirulina powder
- Combine all ingredients in a power blender or food processor
- Mix until you get a pliable consistency
- If mixture is too dry to make balls, add 2 – 3 tablespoons water
- Scoop mixture out and mold into balls
- Makes 20 – 25 balls
- Can be eaten straight away; keep several days in fridge, freeze well.
- Ring the changes with different types of nuts and nut butters or peanut butter and/or add different super food powders.
If you liked this article you should follow me on twitterFollow @SylviaLampe