Lately we’ve been including a little spirulina in M and F’s diet for a little extra iron. Instead of the same spirulina smoothie every day I thought I would sneak some into bliss balls for the Montessori lunch box. I thought I may have pushed the boundaries a bit far, but on the way home Fletcher announced that he LOVED his bliss balls!
So I thought I would share the recipe for these little superfood balls of goodness as they might be real hit, or a great way to freak them out ;). Of course they are ‘the usual’ free, but also nut free for once, so make a great little lunch box addition if your school or preschool is nut free.
Gluten, dairy, refined sugar, soy and egg free, paleo.
1 cup organic / sulphite free desiccated coconut
1/2 cup activated sunflower seeds
2 Tbs pumpkin seed butter
1 cup sulphite free golden raisins
3 Tbs psyllium husk (could substitute for ground chia, LSA or flax seed if preferred)
2 dried figs, soaked in boiling water for 5 minutes (optional – contains a good amount of calcium)
3 tsp spirulina powder
Extra coconut for rolling
1. Process in a food processor until fine. Test ‘stickiness’ by squeezing some mixture together…if required, add more raisins or pumpkin seed butter to ensure the balls will stick together.
2. Roll balls then coat in extra coconut. Just for fun, I also coated some balls in coconut mixed with turmeric powder, which turns the coconut bright yellow! These have been a favourite over the white ones.