Okay okay so I seem to be posting a few baby-friendly recipes even though I promised it wouldn’t become a baby blog!! And, it’s not, I swear. It’s just that I have been testing all sorts of yummy things for Australian Women’s Weekly recently and have had no time for adult cooking at home. But there will be plenty more grown-up food coming soon.
In the meantime, I whipped up a batch of these sugar- and gluten-free oat balls (inspired by this recipe from One Handed Cooks) for Master Max this week and they were super easy. No baking required. Plus it makes a load so you can freeze them and grab as required. Perfect for morning tea!
Pear, sultana and oat balls
Serves: 25 balls
Ingredients
- 2 cups rolled oats
- 1 teaspoon white chia seeds
- 1 tablespoon water
- ⅓ cup hazelnut (or almond) meal
- ½ cup sultanas
- 1 fresh pear, peeled and chopped
- ½ cup desiccated coconut + extra for rolling
- 1 teaspoon vanilla extract
- 1-2 tablespoons water, extra
Instructions
- Place the oats in a large frying pan over medium heat. Cook for 3-5 minutes, stirring, until lightly toasted. Set aside.
- In a small bowl, combine the chia and water. Set aside to swell.
- Place the hazelnut meal, sultanas, pear and coconut in a food processor and process until well combined.
- Add the oats, chia mixture, vanilla and extra water and process until the mixture is well combined and sticks together when squeezed. Start with 1 tablespoon of water and add more if required.
- Using damp hands, roll tablespoons of the mixture into balls. Place some extra coconut in a bowl and roll the balls in the coconut to coat. Refrigerate until firm.
Notes
- These balls will keep in the fridge for 3 days or freeze them in an airtight container or bag .
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