Easy to make and a fairly healthy treat (quite high in sugar because of the dried fruit), energy balls are a great idea for snacks on the go. They keep for days in the fridge and freeze well too.
There are lots of recipe variations and I reckon as long as you use equal quantities of nuts and fruit, you could mix whatever you fancy. I soaked the nuts in hot water with a squeeze of lemon juice for a few hours – to remove the mould and lectins which coat raw nuts and cause digestive issues. I also soaked the dried fruit in hot water to rehydrate it and make it softer – the texture of these energy balls was smooth and moist, like a healthy chocolate truffle.
Ingredients (makes at least 20):
200g raw cashews
100g walnuts and brazil nuts
100g cranberries (apple juice sweetened)
1/2 teaspoon cinnamon powder
1 tablespoon raw cacao
Pinch of sea salt
3 tablespoons coconut oil
desiccated coconut and raw cacao to coat
Put the nuts into a bowl and pour over hot water to cover. Add a squeeze of fresh lemon juice and mix well. Leave to stand for at least two hours before use (or overnight).
Soak the dried fruit in hot water too for a smooth moist texture (optional).
Strain the nuts and rinse them. Place them in a food processor and blend until smooth or a fine crumb.
Strain the fruit and add to the nuts. Blend until smooth.
Add the flavourings. Blend.
Melt the coconut oil in a small pan. Drizzle into the food processor until thoroughly mixed.
Place the mixture in the fridge for at least an hour to harden and chill.
Roll a dessertspoon of the mixture into a ball with your hands. Roll the ball in coconut or cacao.
These flatbreads are great for breakfast, brunch or lunch. Ideal if you’re cutting out wheat, gluten and/or grains, this recipe uses coconut flour and arrowroot powder. They can also be made with a linseed ‘egg’ – this makes the flatbread hold together so well you can roll it as a wrap. Linseeds add extra texture and nutrition too.
These flatbreads work really well with smoked salmon & avocado or bacon & tomatoes, mushrooms, etc. You can take them with you too – add some hummus and salad for a quick packed lunch.
3 tbsp olive oil
3 tbsp water
1 egg (or a linseed ‘egg’ – see below)
1/4 tsp sea salt
1 tsp lemon juice
1/3 cup arrowroot powder
1/3 cup coconut flour
1/2 tsp baking powder
Pre-heat the oven to 170C.
If using a linseed egg, soak 1tbsp of linseeds in 2tbsp of water while you prepare the rest of the ingredients or until it becomes gloopy. Then blitz it in a NutriBullet, spice grinder or blender.
If using a hen’s egg, beat the egg in a large bowl, add the sea salt, lemon juice, olive oil and water – mix well.
Add the rest of the ingredients and mix into a ball.
Roll out to about 1/2 cm thickness between two sheets of baking paper
Bake on one of the sheets for about ten minutes or until the edges are golden and the bread is firm to the touch.