Chewy Oat and Almond Protein Balls
RECIPE BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE
250 g Turkish apricots
100 g almonds
1/3 cup rice malt syrup
80 g chickpea protein powder (you can get this from health food stores)
1 cup desiccated coconut
100 g gluten-free oats
1/2 teaspoon salt
150 g coconut oil
50 g almonds
50 g gluten-free oats
Makes about 20
1: Put the apricots, almonds, rice malt syrup, chickpea protein powder, desiccated coconut, oats, salt and coconut oil in a blender and blitz up until it forms a sticky dough that still has some texture to it. Form small handfuls (about 50 g) into balls.
2: Lightly chop the almonds and oats in the food processor, then tip into a shallow bowl. Gently toss the balls through the mixture until well coated, then put them in the fridge until firm and set.
Notes: If you can’t find gluten-free oats, you can use rolled oats, but be aware that the balls won’t be gluten free. As an alternate, why not try using buckwheat groats or more desiccated coconut?
These are chewy and delicious, oh and moreish.