Seed Doughballs
This is a simple recipe that can be modified by varying the seed or nuts used as the base, and the seasoning. Coffee grinders don't do as well with hard nuts like almonds, but do work wonderfully with seeds and, usually, with walnuts and pecans.
This recipe is wonderful for women who are following the Seed Cycling protocol for hormonal regulation. Simply use the appropriate seeds depending on the time of the month or the time in your cycle.
- 1/2 cup nuts and/or seeds: Flax, pumpkin, sesame, sunflower, walnut, pecan, coconut, etc
- Liberal seasoning to taste: Cinnamon, cardamom, nutmeg, clove, allspice, mint, fennel, lemon zest, cacao, carob, vanilla etc.
- Maple syrup: Just enough to moisten the ground seeds, typically 1 tbsp per 1/2 cup
- Ground dates, figs, or other dried fruit can be used as a substitute for the syrup, but will add to the total carbohydrate content.
- Grind the nuts/seeds and the spices together in a coffee grinder, food processor, or other grinder. This can be done in batches for larger quantities. Finer grinding may improve texture. Most nuts like almonds must be chopped first if a coffee grinder is being used.
- In a bowl, add the maple syrup to the seed flour and mix in until the moisture is uniform, creating a thick doughy paste. If too watery, add more ground seeds. If too dry after repeated stirring, add a tiny amount more maple syrup (1/2 teaspoon).
- Form bite-sized balls or other pleasing shapes.
- Carob, chocolate, shredded coconut, or other toppings can be dusted or drizzled on.
- Keep covered in the fridge for no more than 3 days as the oils go rancid quickly. A little lemon juice over top will reduce this.
- ENJOY!
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