Fruit and Seed Balls

Seed and fruit balls 250 x 250

  • 100g sunflower seeds
  • 100g pepita seeds*
  • 2 teaspoons of lemon juice
  • 100g dried cranberries
  • 100g sultanas**
  • 100g dried apricots
  • ¾ cup tahini
  • 2 tbsp cacao
  • ½ cup desiccated coconut
  • Cacao and/or toasted coconut – to roll balls in

*Pepita seeds are the edible seeds of pumpkins and squash.

**Sultanas are similar to raisins.

– Put the sunflower and pepita seeds into a bowl. Add 2 teaspoons of
lemon juice and mix a few times to distribute the juice. Cover with
warm water to twice the height of the seeds. Soak the seeds
overnight in a warm place.

– The next day, drain water from soaked seeds. Blend soaked seeds,
cranberries, sultanas, and apricots in food processor, until they
start to come together.

– Add remaining ingredients (tahini, cacao, desiccated coconut)

– Roll into bite sized balls. Then roll in desired coating.

– Store in freezer.

Note: Benefits of soaking seeds prior to ingestion:
<http://foodmatters.tv/articles-1/the-benefits-of-soaking-nuts-and-seeds>

Make sure these don’t get confiscated by well-meaning teachers, etc.
from your child’s lunch box by labelling the lunch box with a kind
message saying ‘nothing in this goodies box will cause an anaphylactic
shock’.