08/09/14
sesame seed spirulina balls
I first made these balls on our dive into yoga retreat, where we spent most of the weekend wild swimming in beautiful lakes of north wales. I was looking for a quick energising snack to sustain us when we came out of the water, tired and hungry. These were perfect. Neither sweet nor savoury. Ideal with a hot herbal tea.
Also pictured are lemon and honey flapjacks, sticky carrot bites – all wheat, dairy and sugar free.
ingredients
Makes approx 12
125g almonds or brazils
125g almond butter
125g tahini
50g ground almonds
4 tbsp sesame seeds, plus extra to coat
1 tbsp spirulina powder
1 tbsp runny honey, add more if you prefer a sweeter taste
method
1. Roughly chop the nuts, I have a little blender I whizz them up in, but its easily done by hand.
2. Combine all the ingredients in a bowl, until smooth. If the mixture is a bit wet you can add more ground almonds or more tahini if it feels a bit dry.
3. Take small handfuls of the mix and roll into balls, then roll each ball in the extra sesame seeds to coat.
4. Place on plate and refrigerate for an hour. The balls will keep covered in the fridge for several weeks.
