From our family kitchen
Ginger and maca balls
Published
Being healthy just got a little spicier.
Makes about 20
Ingredients
- 100g/scant 1 cup cashew nuts
- 50g/1/3 cup pumpkin seeds, toasted in a dry pan
- 180g/6 1/4 oz dates, stones removed
- 1½ tbsp ground ginger
- 2 tbsp cinnamon powder
- 2 tbsp maca powder
- 50g/1 3/4 oz coconut butter
- 30g/1 oz Lucy Bee coconut oil
- Desiccated coconut, for coating
Method
Put the cashew nuts into a small bowl and add hot water from the kettle to cover. Leave to soak for 2 hours, then drain.
Add all the ingredients except the desiccated coconut to a food processor and blitz until they resemble a crumble mixture. Refrigerate for 5 minutes, then form the mixture into balls and roll each in desiccated coconut to coat.
Store in the fridge or freezer. These will keep for a couple of weeks.
From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.
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The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story