I am real porridge addict, I just never seem to get tired of it. I imagine I am not the only one. I often tell my clients, variety is the spice of life and I like to take a leaf out of my own book… Read more
All posts tagged “gluten free”
How to make Warming Black rice and coconut pudding
As autumn settles in and the days start to get a bit cooler here in Berlin, I’ve been reaching for warming and comforting breakfasts to start my days. With the clocks going back at the end of the month, it’s a reminder that those cozy,… Read more
Gluten free apricot & quark tartlets with fresh mint
This summer there seem be a lot of apricots around. At least in Berlin, so much so that I have been eating them almost every day ever since they started appearing in the shops and farmers markets. I am still not tired of them, quite… Read more
How to make Yarrow Salt
Last weekend, I went out on a little urban foraging mission and ended up picking lots of lovely yarrow. The floral herb with its feather like leafes and beautiful white little flower buds makes a fabulous and cute miniture bunch of flowers has found its… Read more
Ginger biscuits with dark chocolate and sea salt
I have a bit of a sweet tooth and love a biscuit with my afternoon tea or coffee. The trouble is, it is never just one biscuit, so I have been making healthyish biscuits and bakes for years. Oat and ginger cookies are my go… Read more
Matcha coconut & vanilla energy balls
It’s Throw back Thursdays today and the start of a series of re-posting improved recipes. I first published this recipe in February in 2016. I was in the midst of an avalanche of assignments, I kept finding myself in front of the fridge to see… Read more
Matcha, wheatgrass, coconut & vanilla energy balls – makes 18-20
1 cup of organic dates
1 cup of fresh coconut cut into smallish pieces
1 cup of almonds soaked over night
1/2 cup of macadamia nuts
1/2 cup of walnuts
2 tbsp of pumpkin seeds
1 tbsp of chia seeds
1/2 vanilla pod ( or a tsp of vanilla extract )
1 tbsp of wheatgrass powder
1/2 tbsp of matcha powder
1/2 cup of fresh or dry grated coconut for the coating
Making energy balls is the easiest thing on the planet, all you need is a good food processor and you are ready to go. There is only little preparation, you just need to cut the coconut into small pieces, so they are easier on the food processor, leaving enough to grate half a cup of coconut onto a sheet of baking paper for the coating later on.
The only longer process represents soaking the almonds over night which is very easy, just place them in a bowl adding filtered water until well covered. The next day, drain and peel them. Soaking the almonds is important as it makes it not only easier to peel them, it also softens them which aids their digestion . The skin is a protection for the almond, it is quite bitter and contains enzyme inhibitors, so pleas don’t skip this point . You can also get already peeled almonds and soak those over night, drain the next day and use. The next step is to scrape the vanilla out of the vanilla pod and then put all ingredients in the food processor and mix until you get the consistency below.
Now, using a table spoon, scoop out equally sized portions to make balls, rolling them with the palms of your hands . The next and last step is to coat the balls in the grated coconut, just rolling them back and forth and around until well coated. They look like little snow balls in the end. You can eat them straight away, but they are still quite soft, so it is best to put them in the fridge for a couple of hours. Keep refrigerated in an air tight container and consume with one week.
