WATCH Food for fussy eaters: carrot cake balls!
'One-Handed Cooks' author Allie Gaunt shows the easy and delicious recipe!
By Bianca M
September 30 2019
Allie takes us through the simple steps to make these bliss balls that have that carrot cake flavour.
When all of the ingredients are blended together, you roll tablespoon-sized balls into extra coconut, and then they're ready to go!
You can find the full recipe below:
- 1 cup rolled oats
- ½ cup linseeds
- ½ cup sunflower seeds
- 2 cups pitted dates (dried or fresh)
- ¾ cup tinned pineapple, drained
- ¾ cups shredded dried coconut + ½ cup extra for rolling
- ¾ cup grated carrot
- 1 tbsp cinnamon
- Tip: if your school allows nuts, or if these are being consumed at home you can simply use 2 cups of LSA mix instead of the oats, linseeds and sunflower seeds and skip step 1.
Combine the rolled oats, linseeds and sunflower seeds in a large, high-powered food processor, Thermomix or Vitamix. Process until you achieve a powdered consistency -
Add all the other ingredients and process for 1 minute. Scrape down the sides of the bowl and pulse until the mixture is consistent and sticks together -
Use your hands to shape tablespoon-sized amounts of mixture into balls. Roll each ball in the extra coconut to coat. -
Storage: place in an airtight container in the fridge for up to 3 days. Or flash freeze and place in a freezer-proof bag for up to 2 months.