OH! Magazine - Australian Version May 2018 | Page 18

( OH YUM )
BANANA, DATE &
ALMOND PROTEIN BALLS
Transform your Australian Bananas
into deliciously portable snacks.
18
How to make it: What you’ll need:
1. Preheat oven to 180°C fan forced.
2. Scatter the pistachio kernels onto a small tray and sesame
seeds on a second tray.
3. Place into oven, with the pistachio tray above the sesame seeds
tray, cook six to eight minutes or until lightly toasted. Set aside
to cool.
4. Put the pistachios in a food processor. Pulse until chopped.
Transfer to a bowl.
5. Put the almonds in the food processor. Pulse until finely
chopped.
6. Add the peanut butter, Weet-Bix, dates, banana and 1
tablespoon of the pistachio and 1 tablespoon of the sesame
seeds. Process until just combined. Transfer mixture to a bowl.
7. Combine the remaining pistachio and sesame seeds on a tray.
8. Roll tablespoons of the mixture into balls using slightly damp
hands.
9. Roll in the sesame mixture to coat.
10. Place into a container in a single layer. Store in the fridge for
up to 7 days. 110g (2/3 cup) pistachio kernels
3 tablespoons sesame seeds
90g (½ cup) raw almonds
2 tablespoons crunchy peanut butter
4 Weet-Bix
200g (12) fresh medjool dates, pitted
1 large ripe Cavendish banana, cut into pieces
OH! MAGAZINE ( MAY 2018 )
Makes: 20