Timenspace
Guru
Ingredients:
100 g of raw pulsed sunflower seeds
about a 100 g of creamy peanut butter (either would do, creamy and /or crunchy)
4 pinches of salt (or to your taste)
2 pinches of black pepper (or to taste, or avoit if desired)
half a teaspoon of chinese or other spice mix that you like (5 spices etc)
Preparation:
Warm up the spices in a dry pan for a few minutes, add the raw pulsed sunflower seeds and stirr them until almost roasted (5-7 minutes). Cool completely down. Stirr in the peanut butter, work it out with a fork to combine well. Place the mixture in the fridge for 2-3 hours. Form balls with your hands. Serve as a side or a protein kick. Keep leftovers in the fridge, keeps long and the taste changes not, so you can enjoy it for days.
I served the balls with smoked trout fillet and a mixed salad. Use them in whatever combination you imagine would work well. Enjoy!
100 g of raw pulsed sunflower seeds
about a 100 g of creamy peanut butter (either would do, creamy and /or crunchy)
4 pinches of salt (or to your taste)
2 pinches of black pepper (or to taste, or avoit if desired)
half a teaspoon of chinese or other spice mix that you like (5 spices etc)
Preparation:
Warm up the spices in a dry pan for a few minutes, add the raw pulsed sunflower seeds and stirr them until almost roasted (5-7 minutes). Cool completely down. Stirr in the peanut butter, work it out with a fork to combine well. Place the mixture in the fridge for 2-3 hours. Form balls with your hands. Serve as a side or a protein kick. Keep leftovers in the fridge, keeps long and the taste changes not, so you can enjoy it for days.
I served the balls with smoked trout fillet and a mixed salad. Use them in whatever combination you imagine would work well. Enjoy!
