Ginger and Turmeric Breakfast Balls
At my most recent visit to the farmers market, I stocked up on a lot of ginger in hopes of finding time during the week to make ginger and turmeric shots. Needless to say, the free time never came and I had several pounds of ginger sitting in my fridge staring at me like I owed it something.
I would say that my house is very much an ‘ingredient house’ - not many snacks, but loads of veggies and grains throughout. What this means is when I want a snack, they are less accessible and require some labor or some previous prep. The recipe below was a great way for me to get rid of some nuts that I had left over from baking bread, as well as some other ingredients that I felt hadn't touched my palette in a while. Baby the result was PHENOMENAL. These little balls are mild with flavor, great texture, and surprisingly filling!
I have a list of nuts that I used, but feel free to use that bag of mixed nuts that you have in the back of the pantry collecting dust. I actually used this bag from Whole Foods, one of my favorite blends.
Feel free to also add a scoop of protein powder too!
Ingredients:
⅔ cup unsalted almonds
⅔ cup brazil nuts
⅔ cup unsalted cashews
⅔ cup pitted dates
⅔ cup raisins
3 tablespoons ground flaxseed
1 tablespoon grated fresh ginger
2 teaspoons ground turmeric
½ tsp salt
Directions:
Put all of the ingredients into a food processor and blend on low for 5-6 minutes. The consistency will be shaggy, but still sticky.
Roll the dough into balls at about one inch size, and then place them evenly on a tray.
Put the tray into the freezer for about two hours until solid.
Remove and enjoy immediately or put them in an airtight container and store in the fridge so they keep their shape.
Enjoy!
