This week I took our website Trail Cooking live in its new look. I am very excited as it hasn’t had a reboot since 2007! That being like forever in web years 😉 It now matches the blog of TrailCooking as well. If you like hiking, backpacking, camping and anything outdoorsy, come by and check it out!
One recipe on the blog is Sunflower Balls, which were made with both sunflower seeds and almonds. With the baby’s allergies, I played with it, and came up with an allergen-friendly version. Have a great (if cold) weekend everyone!
Raw Sunflower Honey Balls
- 1 cup Raw Sunflower Seeds
- 1/3 cup Medjool dates, pitted (about 5 large)
- ½ cup raw sunflower seeds
- 1/3 cup raw honey, preferably locally sourced (or raw agave nectar)
- 1/3 cup unsweetened cocoa powder or Raw Cacao Powder
- 1 tsp pure vanilla extract
- ¼ tsp ground cinnamon
- 1/8 tsp fine sea salt
Add the first sunflower seeds and dates to a food processor, run on high until small pieces. Add the remaining ingredients, process on high until a ball forms. Line a small baking sheet with parchment or wax paper and make 1 Tablespoon balls, rolling in your hands to smooth. A 1 Tablespoon Disher works nicely. Chill in the refrigerator, then transfer to an airtight container.
To carry tuck into a snack bag or light hard sided container.
Makes about 20 balls.
Do not serve to children under 1 due to containing honey.