A few weeks i wasn't very well, i was staying at my mums and she decided to whip up some amazing energy balls to make me feel better. She made so many different kinds but they were two energy balls that were my absolute favourite! So this is my mums recipe ❤️ with a few twists from me!
These seeded balls are the perfect pick me up snack! They are jam packed with protein, vitamins and nutrients. Not only are they both vegetarian, the Mixed Seed Energy Balls are gluten free and the Flax seed Energy Balls can be made vegan by adding in vegan butter! I wanted to make Seeded Energy Balls that were inclusive to everyone!
These are absolutely delicious, they taste amazing and they are so beneficial for you. The contains vitamins, B12, Iron, Magnesium, Zinc, Omega 3 and so many more. A great way to make sure you're fueling your body with what it needs!
Recipe
2 way seeded balls - Soft & chewy flax seed balls with a sweet taste and rich flavour, the other a mixed seeded balls with a crispier exterior and a chewy interior!
Course:Dessert, Snack
Prep Time: 15 minutes
Cook Time: 5-20 minutes
Cool Time: 3 hours-Overnight
Total Time: 30-35 minutes
Servings: 30
Author: Zainab
Ingredients:
For Flax seed Energy Balls:
800g ground Flax seeds
400g course semolina
400g mixed nuts, finely chopped - i use a mixture of pecan, almond, macadamia and pine
400g Gurr
150g butter - can also be vegan butter
50g yellow raisins, chopped
Water, as required
For the Mixed Seeded Balls:
400g mixed seeds, finely chopped - i use poppy, sesame, pumpkin, hemp and sunflower
400g mixed nuts, finely chopped - i use a mixture of pecan, almond, macadamia and pine
400g date paste
200g honey - i use manuka
50g butter - can also be vegan butter
50g dried cranberries & raisins, chopped
Equipment needed:
Large deep pan
Medium deep pan
Rubber spatula or wooden spoon
2 non-stick trays - or 2 trays lined with parchment paper
Heat resistance gloves
Method:
For Flax seed Energy Balls:
1. In a large deep pan, add the semolina and the butter. Cook for 10 minutes on a medium-high heat until the colour of semolina changes slightly.
2. Add in the flax seeds, mixed nuts and yellow raisins. Stir until combined. Reduce the heat and cook on a medium heat for 10 minutes.
3. Next, in another medium deep pan add in the gurr and add water enough so the gurr dissolves. Do not stir.
Note: The amount or water will vary depending on the depth and width of your pan.
4. Cook until it forms a gloopy syrup - until it forms a droplet on your finger.
5. Add the syrup into the flax seed mixture. Stir well.
6. Immediately take of the heat and slip on some heat resistance gloves. Roll into small balls, slightly squeezing the mixture together - place on a tray. Repeat the process until all of the mixture is used up.
7. Allow to cool for a minimum of 3 hours - turning the balls over once in between cooling. You can cool these overnight too if you could like a more crispier outer coating - be sure not to cover them.
8. Enjoy!
For the Mixed Seeded Balls:
1. In a large deep pan add 20g of the butter and melt on a medium heat.
2. Next add in the mixed nuts and stir until combined.
3. Whilst the nuts are roasting, in a separate small deep pan add 30gms of the remaining butter and add in the date paste with the honey.
4. Heat on a medium heat for 5 minutes and then add in the mix seeds, dried cranberries & raisins, date paste and honey. Stir until combined and remove off of the heat.
5. Roll into small balls, slightly squeezing the mixture together - place on a tray. Repeat the process until all of the mixture is used up.
6. Allow to cool for a minimum of 3 hours - turning the balls over once in between cooling. You can cool these overnight too if you could like a more crispier outer coating - be sure not to cover them.
7. Enjoy!
Notes
These can be stored in an airtight container in a cool dry place for up to 3 months.
Hope you all enjoyed this recipe! If you do use this recipe be sure to tag me. My Instagram Page is: Bakewithzainab.
Also be sure to comment down below with any questions you may have.
Lots of love
Zainab xx
© Bake With Zainab – Zainab Moughal. I own all content and photos’ copyright. Before using my photos and recipes, please email me. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.
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