All blended together, you can whip these up fairly quickly – particularly if you already have some left over, cooked quinoa or rice to throw in. I prefer it when you focus on one dried fruit – they can become coconut and date balls, or apricot and sesame etc. Plus you can cater to favourite tastes. Little kids love them. Recipe provided by Louise Baker.
Pictured: Coconut Fruit Balls
1 cup cooked quinoa – can substitute with rice
1/3 cup sesame seeds
1/3 cup sunflower seeds
1 cup nuts, unsalted and chopped – such as almonds, cashews, hazelnuts – choose one or a mix
1 cup sulphur-free dried fruit chopped – such as dates, apricots, apple -choose one or a mix
½ cup rice malt syrup* – can substitute with raw honey
½ cup tahini
1 cup either sesame seeds or coconut, for rolling
Place all ingredients in a food processor, except mix the tahini and rice malt together to add while the processor is running as it is very sticky- blend it all together. Process well for a smooth texture or quickly to keep some roughly chopped pieces. Taste the mixture to adjust the sweetness to your liking.
Using wet hands take about 1 tbsp of the mixture and roll into balls then coat in either sesame seeds or coconut.
Store the balls in an airtight container in the fridge.
Makes 24 balls
*Rice Malt Syrup contains only brown rice, nothing else. I adore it for subtle sweetening, as it is much milder than honey or maple syrup.