I'm not normally one who runs around in circles or 'fluffs' around the edges of things. Being a Taurean, once my mind is made up it's full steam ahead, and watch out to anyone standing in the way.
So I'm at a loss as to why I'm fluffing around the edge of my health.
I've been told a million times from a million experts to run screaming away from gluten, but not wanting to be one of 'those people', I don't say anything and continue to munch away on food that's doing me harm.....and can I tell you.....I'm starting to suffer! What a wonderful thing our body's are when they tell you they need help. Now I just need to stop, breathe, listen AND act.
This is in no way a New Year's Resolution. I don't do them. It's simply an acknowledgement.
I'm finally listening.
Chocolate Seed Balls
Gluten and Refined Sugar Free
(original recipe discovered on Supercharged Food Blog)
250ml (1 cup) coconut milk | 125g (½ cup) nut butter (I used peanut) | 30g (¼ cup) raw cacao powder | 60g (½ cup) chia seeds | 75g (½ cup) sesame seeds | 75g (½ cup) pumpkin seeds | 75g (½ cup) sunflower seeds | 75g (½ cup) coconut flour | 2 tbsp rice malt syrup
- Place all ingredients into a food processor and pulse until smoothish.
- Roll 1 tablespoon of the mixture into a ball using damp hands. Repeat with the remaining mixture and pop into the fridge to firm up.
- Keep sealed in an airtight container in the fridge for approx 2 weeks or in the freezer for 3 months.
Makes approx 30
Note: The recipe above and the quantity of rice malt syrup used does not make for a "sweet" ball. In fact, these sit right on top of the border between sweet and savoury, and I just love them like that. If your preference is to tip the scale over to the sweet side, then I suggest substituting the rice malt syrup for some raw honey or pure maple syrup.