YMCA Healthy Living Magazine, powered by n4 food and health (Spring 2014) | Page 13

YOU TOLD US:

“I love the healthy
snack recipes.
Please give
us more!”

Peanut and

jam balls

Method
1 Preheat your oven to 170°C. Lightly toast your peanuts

in a pan in the oven for around four minutes. Set aside
to cool but keep the oven on. Once cool, pulse them in a
hand blender or food processor until it starts to
resemble a flour consistency – be careful not to
overblend; some small lumps are still desirable and you
don’t want it to become a paste.

Makes

Seven balls. To make more, simply double the recipe.

2

In a mixing bowl, combine the peanut flour with the
tahini, maple syrup, salt and chia seeds. Mix well to
distribute the chia seeds. The mixture shouldn’t be too
sticky and should come together easily. Add a little
water or some more tahini if the mixture is too dry.

3

Moisten your hands and grab a portion of the mixture
(remembering that you should get approximately seven
balls out of the mixture). Add half a teaspoon of jam and
mix it with your hands, squishing and shaping it into a
ball as you go – you want the jam to be distributed in a
haphazard way rather than spread too thin.

4

Place the ball onto a baking tray lined with baking paper
and repeat with the remaining mixture. Bake your balls in
the oven for four to six minutes until slightly golden on top
and not too brown on the bottom – check them at three
minutes if your oven is particularly efficient.

5

Once cooked, let the balls cool completely on a wire
rack before consumption. Serve and enjoy.

Ingredients

½ cup peanuts (unsalted and shelled)
2 tablespoons tahini, unhulled (some tahini is rather thick,
you want a runny tahini for this recipe)
1½ teaspoons pure maple syrup
Pinch of salt
½ tablespoon chia seeds
3½ teaspoons jam (use a rich, good quality jam for best
results. I love using Bonne Maman raspberry jam)

SPRING 2014 YMCA HEALTHY LIVING MAGAZINE

13