These incredibly tasty morsels make the perfect afternoon snack. Not only are they delicious and balancing for our blood sugar, they also contain three of the Ayurvedic superfoods on our list – almonds, ghee and dates. Enjoy!
- 2 tbsp sesame seeds
- 1 tbsp fennel seeds
- 2 tsp ajwain seeds
- 1/2 cup blanched almonds
- 3/4 cup ghee
- 1 cup wholemeal spelt flour
- 1 cup besan (chickpea) flour
- 1/2 cup LSA mix
- 1/2 cup of chopped dates and/or raisins
- 2/3 cup ground jaggery
In a skillet or fry pan dry roast each of the following separately:
– the spices (fennel, ajwain) and then grind into a powder
– the almonds and then chop roughly
– the sesame seeds.
In a big pot or a wok, warm the ghee on a medium to low heat and add the LSA mix. Stir a few times and then add the wholemeal flour. Continue stirring until it has a nice toasted smell. Now add the besan flour and continue to toast, again until it has a nice roasted biscuit smell
Remove from the heat and add the spices, seeds, nuts and dried fruit. Mix well. Add the ground jaggery and stir through thoroughly. Allow the mixture to cool for 30 mins until it is easy to handle. Finally, roll into walnut sized balls and pop in the fridge to harden. Mmmm delicious!
NOTE: For a gluten-free option, substitute the wholemeal flour with mung flour or just besan flour.
Makes 30-40 balls.
Nadia Marshall is an Ayurvedic Consultant, Cook, Health Writer and Managing Director of the Mudita Institute & Health Clinic near Byron Bay. Their ‘WARMTH’ cookbook is available as a FREE download from their website.