Jingle Balls *RAW*
As promised, I’d said I’d share with you the recipes I had come up with thus far, in putting together my Holiday eBook which I just plainly ran out of time to complete.
I think you’ll really enjoy this recipe as much as I enjoyed quality controlling it with my little fella – he’s learning how to talk now and kept opening the fridge, pointing to these saying “CAKE”.
They are very simple to make and there is not much equipment needed. If you have a dehydrator you can use it to dry the sprouted buckwheat or else use an oven on the lowest setting until you get that crunch.
The Aussies reading might also find these slightly reminiscent of our party favourites of years gone by, Chococlate Crackles. YUM.
Please let me know if you make these and if you enjoy them as much as we have in this house.
I’ll be packing a stash to have with me in the hospital and to give to the midwives as well – here’s hoping that’s not too far away! Maybe a Christmas Day baby? I’m not sure she’ll be happy with that in years to come!
I doubled this recipe to make approximately 32 balls.
Also as these are raw, of course they are a “healthier” treat, but always regard treats as just that. An occasional food. I wrote more about “Are Raw Desserts Really Healthy” here —> http://girlonraw.com/2011/10/are-raw-desserts-really-healthy/ . Of course I just love that they are non processed, whole foods and you know exactly what is going it to them.
Jingle Balls *RAW*
1 cup shredded coconut
1/4 cup cacao powder
1/4 cup sprouted and dehydrated/dried buckwheat*
1/4 cup raisins
1/4 cup soaked cranberries/goji berries
1/4 cup maple syrup
3 Tbsp melted coconut oil
1 tsp vanilla
1/4 tsp salt
1/4 tsp lemon juice
makes approx. 16 small balls – 3.5cm diameter
*sprout buckwheat by following the instructions click here —> http://girlonraw.com/2012/09/getting-started-raw-soaking-and-spouting-guide/ and once sprouted spread onto a dehydrator tefflex sheet on 110ºF for 8 hours or until crunchy. An oven on it’s lowest setting with the buckwheat spread out on a baking tray will work also, just keep an eye not to burn the buckwheat. Alternatively you can purchase kasha which is toasted buckwheat (obviously this takes away from being raw)
1. Place all ingredients in large mixing bowl and mix until well combined.
2. Mixture should be really wet now and can be either rolled into balls or you can use one of my favourite kitchen tools – my cookie scoops (just like ice cream scoops but in in various sizes) – for this one I used the smallest approximately 3.5cm in diameter. I picked these babies up in Bed, Bath & Beyond in the USA on a work trip when I was still flying the friendly skies. I have not been able to source them in Australia but you can buy them online here.
3. Place in the fridge or freezer to set. And try to not eat them all in one sitting.
Did you know that buckwheat is not actually a grain? Perfect for those celiacs amongst us and also those following a grain free/paleo regime. ENJOY!Share on Facebook