Spicy apple cider balls
This Raw Recipe was inspired by the delicious autumnal flavors of New York and makes an excellent snack, dessert, or post exercise yumminess.
Spicy Apple cider balls
1 packed cup dehydrated apple chopped into small pieces soaked in 2 Tble sp spiced apple cider or 2 tsp apple cider vinegar
1/2 cup tahini
1/2 cup dried coconut
1/2 cup honey or a little less than 1/2 cup of agave
1/2 cup ground linseed/ground sunflower seed/ground almond
1 tsp cinnamon
1 tsp mixed spice
1/4 tsp ground ginger
1 tsp orange zest
Stick them all in the food processor and whizz up, stiring every 1 minute or so to get the ingredients evenly distributed. Thicken with more L.S.A if they are too sticky. Roll into balls with your hands and put in the fridge to firm up.
Yes, they are just smartypants tahini balls.
These are loved by my vegan friends, gluten free friends, diary free friends, the kids, the boyfriend and random people that I offer them to at work and at my martial arts class – and of course make great healthy kids snacks. Thank you, thank you…
Tahini Balls
Here is the Gwinganna Retreat recipe for Tahini Balls. They are great if you are craving something sweet but good for you. Often our cravings are really for vitamins and minerals that we are lacking and these tahini balls are full of calcium, magnesium, zinc, iron, phosphorus and potassium to name but a few. These make fantastic healthy kids snacks as well.
Recipe:
1/2 cup tahini
1/2 cup dessicated coconut
1/2 cup raw honey/ agave nectar
1/2 cup L.S.A
1 cup dried fruit (goji berries, currents, apricots, sultanas, prunes, the options are endless)
Place all ingredients in a food processor and process until it begins to form a ball.
roll into walnut sized balls, roll in coconut and store in the fridge.
Perfect 3pm snack or lunch box treat.
Recipe index
May 14, 2009 by Vidi
Filed under the Raw Recipe index
Here it is all in one place for your convenience and because life should be simple.
Breakfast:
Smoothies and drinks:
Dips:
Mains:
Mexican style lettuce roll ups
Sides:
Pasta sauces:
Nut cheeses:
Salads:
Winter fennel and orange salad
Sweet:
Afternoon pick me up bliss balls
Sweet and sticky choc chip brownie, mint or orange?
Tahini Balls- Gwinganna recipe
Spreads:
Chocolate Macadamia nut butter
Sports Nutrition:
it just keeps getting yummier
Today I played in the kitchen and made the tahini balls again but this time I left out the linseed (want to see if it is the bad guy in the gassy tummy problem) soaked the dates for an hour and used nuts left over from making a nut milk- hazel nuts, cashews, pecans, walnuts, almonds.
The nut milk was lovely and quite sweet and I am wondering if my Kefir could live off it. It nearly died when I used a malt free soy because it converts sugars in ‘milk’ into drinking yogurt. I think there was just not enough sugar. I guess it would like coconut milk. Must look it up on the interwebs.
I have almost cut out all of the honey in the tahini balls so that I can eventually make a vegan version so the recipe looked like this
Tahini balls 2
half cup tahini unhulled
1 dessert spoon honey
1 pinch Stevia
half cup nut meal (from making nut milk)
half cup of dessicated coconut
half cup soaked dates
half cup goji berries and prunes mixed
Whack it all in the food processor until it is blended.
roll into balls and roll in coconut.
stick them in the fridge and refuse to share with anyone who hasnt gone raw.
I found a new use for my sunflower seed spread.
spread thickly over nori seaweed
fill with cucumber, carrot, spring onion and whatever other veges you like.
Roll up and cut like sushi.
Eat with tamari and wasabi- look smug at how clever you are.
Thats all for today.
I am getting up at 5.30 tomorrow to run 24km so eating a lot of tahini balls tonight to carb load.
see ya
Me Three
Day three is just peachy 
Breaky was a linseed, kefir, protein powder, stevia, almond, cucumber and mango smoothy- delish and I dont even like mango much. I guess I haven’t mentioned I dont usually eat fruit. Not fresh… not dried… I think of fruit like lollies and I just cant eat it. It seems to ferment in my stomach and make it upset so generally I steer clear of it.
I have been using fruit to flavor my smoothies as I am used to my chocolate flavored protein powder doing all the flavor work.
Note to self – get raw cacao powder for a change of flavor.
I have some cashews soaking as I decided to try the fermented nut cheeze recipe from
http://thesunnyrawkitchen.blogspot.com
it goes like this:
Basic Cashew Cheeze
3 cups cashews, soaked 12-14 hours
3 capsules probiotics
2/3 cup fresh rejuvelac or water
In high speed blender, blend the soaked cashews with probiotics and rejuvelac until smooth.
Line a sieve with a double thickness of cheesecloth and place over a bowl. Transfer the mixture to the sieve, drape the cheesecloth over the top, cover with a towel and leave in a warm place to ripen for 14-16 hours.
Shape the mixture into a round, place in a covered container, and refrigerate for at least 24 hours, or until it firms up.
Sounds delish dont you think?
I have been making myself follow recipes faithfully instead of my usual “oh that will be fine” way of cooking but having said that I am going to use Kefir instead of a probiotic capsule when I make this. Kefir has a zillion good probiotics rather than just the usual three suspects.
Here is another recipe that I made today for a little treat after lunch.
OMG it was YUM
The recipe for Tahini Balls
1/2 cup tahini (unhulled is better as it contains heaps more calcium)
1/2 cup honey or Agave (I used less and will be experimenting with stevia)
1/2 desicated coconut
1/2 cup LSA
1 cup dried fruit of your choice
These were so lovely I ate 4 and had to make myself put them in the fridge.
I am going to check out http://www.aniphyo.com again for dinner ideas… but I think I will just go with a nice salad on this warm evening.
My final word today is I noticed how much easier it is to stick to your guns when you read inspiring stories before you hit the kitchen- it primes you for success.
Bye