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Ingredients

150g Mornflake Gluten-Free Jumbo Oats

75g cashews

60ml + 2 tbsp maple syrup*

1 lemon, juiced and grated

2 tbsp cashew butter**

1 tbsp coconut oil

2 tsp poppy seeds***

1 tsp vanilla

 

To Coat 

A small ramekin of lemon zest / desiccated coconut (optional)

 

* other liquid sweetener such as agave / rice syrup would also work

** other nut butter can be used, though this may change the flavour of the balls

*** chia seeds can be used in place of poppy seeds

Method

Place the jumbo oats and cashews into a food processor and pulse several times until they are finely crushed.

Add in the maple syrup, lemon, cashew butter, coconut oil, poppy seeds and vanilla, and pulse until the mixture is well combined.

Roll a tablespoon, approx. 20g of mixture into a ball and roll in lemon zest / desiccated coconut / or leave plain. Repeat this step until all of the mixture has been used.

Store the balls in an airtight container in the fridge, or freezer until ready to eat.




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