Deze balletjes van Jamie Oliver zijn zo eenvoudig te maken en ook nog eens erg lekker! Natuurlijk heel leuk om een paar van deze gezonde balletjes aan je kindje mee te geven in het lunchtrommeltje naar school of de opvang. De balletjes zijn gemaakt van allemaal pure ingrediënten en zijn een verantwoord tussendoortje waar je kindje weer energie van krijgt!
Blitz 40g of the pumpkin seeds into a fine dust in a food processor, then decant onto a plate.
Place the remaining pumpkin seeds and the puffed rice or quinoa in the processor with the almonds and dates (destone first), then blitz until finely chopped.
Peel and finely grate in the turmeric, if using fresh, or add the ground turmeric, along with the cinnamon, cocoa powder and a pinch of sea salt.
Blitz again until finely ground, then add the vanilla, honey and half the orange juice.
Blitz for another 1 to 2 minutes, stopping to scrape down the sides a couple of times, and adding an extra squeeze of orange juice to bind, only if needed – it takes a while for the mixture to come together, so be patient and let the processor work its magic.
With wet hands, divide into 24 and roll into balls, dropping them into the pumpkin seed dust as you go.
Shake to coat, storing them in the excess dust until needed. They’ll keep happily for up to 2 weeks in an airtight container.
Ingredients
- 70 g pumpkin seeds
- 20 g puffed brown rice or puffed quinoa
- 50 g whole almonds
- 80 g Medjool dates
- 1cm piece of fresh turmeric or ½ teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- 1 heaped teaspoon quality cocoa powder
- 1 teaspoon vanilla extract
- ½ tablespoon manuka honey
- 1 orange
Method
Me and my nutrition team have worked hard to create these super-nutritious balanced flavour-packed balls that give us the perfect snack boost to get us through the day – enjoy two balls per snack.Blitz 40g of the pumpkin seeds into a fine dust in a food processor, then decant onto a plate.
Place the remaining pumpkin seeds and the puffed rice or quinoa in the processor with the almonds and dates (destone first), then blitz until finely chopped.
Peel and finely grate in the turmeric, if using fresh, or add the ground turmeric, along with the cinnamon, cocoa powder and a pinch of sea salt.
Blitz again until finely ground, then add the vanilla, honey and half the orange juice.
Blitz for another 1 to 2 minutes, stopping to scrape down the sides a couple of times, and adding an extra squeeze of orange juice to bind, only if needed – it takes a while for the mixture to come together, so be patient and let the processor work its magic.
With wet hands, divide into 24 and roll into balls, dropping them into the pumpkin seed dust as you go.
Shake to coat, storing them in the excess dust until needed. They’ll keep happily for up to 2 weeks in an airtight container.