Thumb big nr0147 bitesize gluten free nut balls nh8

Bite size gluten free nut balls

Great for parties, lunch boxes, picnics and as a tea time treat, these gluten free nut balls are a brilliant alternative to refined sugar snacks

SERVES: Approx. 24 balls PREP TIME: 30 mins COOK TIME: 25 mins

Ingredients

  • 1 cup finely chopped almonds
  • 1 cup finely chopped cashews
  • ½ teaspoon sugar free vanilla powder
  • 1 tablespoon honey
  • 1 tablespoon tahini (sesame seed spread)
  • water

Method

  1. Pre-heat oven to 150°C
  2. Combine the dry ingredients in a food mixer
  3. Add honey and tahini and blend until mixture starts to bind together
  4. Now add water a teaspoon at a time until you feel the mixture is ready to bind into balls (it is surprising how little you need because of the oil in the nuts)
  5. Form the mixture into balls (approximately 3cm) and place on greaseproof paper in a baking tray
  6. Bake for 15 minutes, check, turn and bake for a further 5-10 minutes until beginning to turn golden.
  7. Remove from the oven. Allow to cool and enjoy

Inspiration

  • The nut balls will keep in an airtight container in the fridge for approx. 6 days
  • The nut balls are best served warm or at room temperature
  • You can change the types of nuts you use – pecans, macadamias, hazelnuts all work well.
  • Mix it up a bit by adding chopped dried fruit (e.g. cranberries, blueberries or sultanas)
  • What is amazing about this recipe is that you can actually make them without baking – simply combine the ingredients and roll into balls
  • And for a different twist roll the balls in sesame seeds before baking or use toasted sesame seeds if you are making the raw version

Dietary Requirements

Gluten Free  |  Dairy Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Vegetarian

Filed under

Gluten freeDairy free

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    By Matilda Bathurst, BSc Hons, RGN, RM, PGCE (Primary)

    A life enthusiast, nurturer and willing learner; mother, teacher, walker extraordinaire, registered midwife & nurse. Thriving into my elder years.

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    Photography: Natalie Hawthorne

    Passionate cook and photographer