Beet tahini balls

When I was little, toast or cereal was the only thing on the cards for breakfast. Well thinking about it, it was almost always a big bowl of cereal. Toast was one of those things that sounded great beforehand, crisped and bronzed, slathered well with salted butter and a thin slick of ruby jam, BUT in reality a soggy piece of white loaf spread with flora and overly sweet strawberry jam. Nah never did it for me.

So bowl of cereal it was to break the fast. My eyes always shone at the sight of some Crunchy Nut Cornflakes, Shreddies, Rice Krispies or come winter warm Shredded Wheat or Weetabix with a sliced up banana. Now my mum was always a Sugar Puffs gal. If you’re new to the British cereal aisle, you’ll find them under the name of Honey Monster Puffs, a puffed wheat sweetened with sugar and honey. IN FACT, looking at the nutritional breakdown on the packet, containing 5 types of sugar, there are certainly better options out there.

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(On tasting these bars, my mum remarked how they are similar to Sugar Puffs, I’m hoping on a much more wholesome scale, but I will definitely take that as a good thing.)

Between me and my mum we’re both BIG fans of a good muesli bar (I’m not including my dad here because it’s near impossible to tempt him with a healthier treat, he’s only down for proper brownies and chocolate). I’ve attempted many in the past, and it really is hard to find a good one. Some granola bars are just way too dry, other ‘no-bake’ muesli bars too crumbly and fall apart, some using way too many dried dates or a big glug of maple syrup. I always return to the Muesli Bar from Green Kitchen Stories (on their desserts apps), they keep really well in the freezer and transport without turning into a mass of crumbs. If you fancy a baked bar, this Feelgood flapjack is lovely, just on the right side of sweetness, dipped into a cup of milk, crumbled on top of some yogurt or spread liberally with nut butter. Totally satisfying and moreish.

Now this recipe from Golubka Kitchen has been on my radar for quite a while now. Remember Rice Krispies Squares? The Rice Krispie snack glued together by a mass of marshmallows, this is slightly reminiscent of them. Gloriously magenta in colour, they use blended cooked beetroot to lend a slight earthiness as well as the mega hue. Oats and puffed brown rice make them more sustaining as a snack, and tahini and hazelnut butter lend a richness as well as a good dose of plant based protein. I added a handful of raisins for chewy nuggets, another of sunflower and pumpkin seeds for crunch and some cacao nibs for that 4pm much needed cacao hit.

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Note: The bars are best kept in the freezer and will keep there for a good few months, just take them out a few minutes before serving to soften. I have eaten some straight out the freezer but at room temperature is the best way to enjoy them. They are sticky and gooey and everything you want in a little snack bar. If you’re feeling fancy, drizzle with a little dark chocolate or some raw chocolate, i just rolled mine in whizzed up coconut flakes. The choice is yours.

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Beet Tahini Balls

Ingredients

  • 1 small beetroot, cooked (I roasted mine whole in its skin in foil, then peeled. However use vacuum packed if you can’t get fresh beets)
  • 1/2 cup soft dates, pitted
  • 1-2 tbsp plant based milk
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 1/2 cups rolled oats
  • 2 cups wholegrain puffs (I used brown rice, try buckwheat, quinoa)
  • 1/2 cup tahini (try to use a brand such as Meridian, its much thicker)
  • 2 tbsp other nut butter (I used hazelnut sunflower seed butter but anything else will work)
  • Handful cacao nibs
  • Handful sunflower seeds
  • Handful pumpkin seeds
  • Handful raisins
  • Large handful of desiccated coconut or coconut flakes

 

Method

  1. Make sure the beet is peeled, then chop up and put in the food processor with the dates, 1 tbsp of milk, vanilla extract and a pinch of salt. Whizz up to form a smooth paste, and add more milk if it is struggling and still lumpy.
  2. Tip into a large mixing bowl and add all the other ingredients except the desiccated coconut.
  3. Mix well to form a sticky mixture, if it’s too wet add another handful of oats or if i’ts too dry add a little more milk. It needs to come together in one big clump.
  4. Form into little rounded mounds, akin to a coconut macaroon. I find this easier by wetting my hands with water first. Sprinkle the coconut out on a plate and roll the balls in the coconut until evenly covered.
  5. Place on a few plates in the freezer for at least an hour to set, then transfer to a Tupperware where they will keep in the freezer for a few months.

I hope these will brighten up your snacking or on-the-hoof breakfasts.

With love

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