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Fruit and Almond Protein Balls

Posted by Sue Heward on

This recipe came straight from fig bars I saw on Instagram by Sophie Ella. I have changed up the ingredients and the balance of sweet & salty.

My goodness they are good (and super quick to make) and a fantastic protein snack to get you through the day.

PS this makes a serious amount of balls approx 60 so by all means half the recipe, use them to make up Christmas presents (or do as I did freeze them in an air tight container so you always have a protein snack on hand).

Fig and Almond Protein Balls

Fruit and Almond Protein Balls

Ingredients

600g Almond butter (I used my local The Almond Farmer)

9 tbspn Sticky Quince Syrup

Approx 200g of mixed dried fruit (I used 17 figs, 2 pears, 4 peaches, 5 apricots) that is roughly chopped or put through your blender. I did make my fruit quite minced, you can choose to make it chunky or minced.

3 pinches of salt

2 tbspn of monkfruit sweetener, salted caramel flavour (this is completely optional I just had a craving at the time)

8 tbspn almond meal

Approx 400g Melted dark chocolate to dip your balls into

Toppings - shredded coconut, salt flakes (optional)

Method 

In a saucepan, over low heat, mix together the almond butter, sticky quince syrup and salt until smooth.

Once mixed through turn the heat off and add your chopped/minced fruit, almond meal and monkfruit sweetener (if using). Mix thoroughly

Roll the mixture into bite size balls and put in the fridge while you melt your chocolate. 

Your chocolate can be melted in a small saucepan over a saucepan of boiling water or in the microwave on very low heat (and stirring every 30 secs) you don't want the chocolate to get too hot and burn before it actually gets to melt.

Use a fork to then dip each ball into your melted chocolate. Top with coconut or salt flakes before the chocolate completely sets (optional).

Keep stored in an air tight container (and in the fridge if the temp is getting hot or humid). This makes a very big batch which I portioned out and froze some so there was always some protein snacks on hand when we need them. Or you could package them up for Christmas presents.

You can make a nut free version of these simply by upping the amount of mixed dried fruit to approx 800g in total and not using any almond butter or meal.

 

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Sticky Fig Pudding

Posted by Sue Heward on

Changing up the classic Sticky Date Pudding to use local Riverland produce including our White Smyrna figs, jujubes and lentil flour.
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Figgy chocolate smoothie

Posted by Sue Heward on

I recently bought  'The How Not to Die' cookbook. As an owner of alot of cookbooks I have to say I pretty impressed with its simplicity. I have added a few ingredients to their chocolate banana smoothie to add in some more fibre (figs), collagen (I need all the support for my hair and nails right now) and to help with inflammation (turmeric). I have made this version almost daily in the last week, its filling and delicious.

Figgy Chocolate Smoothie

Ingredients

1 very ripe banana

1/4 cup Black Genoa semi sun dried figs

1 white nectarine or other fruit such as 1/3 cup blueberries (I use what I have in our fridge at the time)

 2 tblspn cacao powder (or unsweetened cocoa powder)

1 tspn of faxseed oil or 1 tblspn of flaxseed/linseeds ground

1 tblspn of almond butter (I use locally made The Almond Farmer)

1 tspn of sweetener ( I use monkfruit or stevia) 

1 handful of kale

1 tspn of fermented turmeric or grated fresh turmeric

1 tspn of collagen (optional)

4 ice-cubes

Method

Combine all ingredients in a high speed blender and 1 cup of water. Blend until thick. You can add more or less water depending on how thick you would like your smoothie.

Makes approx 2 cups of smoothie

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The reprieve of Autumn - Baked Brie with Pecans, Figs and Apricots , Platters and Chocolate of course

Posted by Sue Heward on

Oh my goodness Summer came and brought fig harvest with it. Some days seemed insurmountable with the heat but we made it through to glorious Autumn. I have some new Autumn recipes for you just in time for Easter feasting.
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The quandary about Quince

Posted by Sue Heward on

Loads of people have asked me for recipes to use with the sun-dried quince. My most common response is that its a perfect companion with cheese on a platter. This is certainly the season. I especially like it with a hard goat's cheese (Barossa Cheese LaDame is my total favourite).

However I have gone all out and included three recipes below for you to try, enjoy and please give me feedback.

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