I did a previous post on buckwheat and its nutritional benefits. The recipe within was inspired by Coco Pops (in the US I believe they’re called Cocoa Krispies) breakfasts of years gone by.
Now turns out I sprouted a liiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiittle bit too much. What do do with an oversupply of sprouted buckwheat groats? I already scattered a few handfuls over lunchtime salads to give them an extra crunchy protein boost. Then my sweet tooth beckoned – without fail – around 3pm.
So after much rummaging around in the pantry, I decided to make buckwheat balls mixed with two tried and tested flavours: lemon and coconut.
Raw Coconut Lemon Sprouted Buckwheat Balls
1 1/2 cups sprouted buckwheat groats
1/4 cup oat pulp
zest and juice of 3 large lemons
1/2 cup shredded coconut
1 tsp vanilla essence
2 tbs coconut oil
1/4 cup sunflower seeds
1/2 cup chopped and soaked dates (reserve soaking water)
Now, these measurements are estimates. Use your judgement and check the texture and taste as you go.
Place soaked chopped dates, coconut oil, vanilla essence, zest and lemon juice in the food processor. Whizz until combined.
Add the rest of the ingredients and process again. If you find the mixture isn’t coming together, add coconut oil – this acts as a binding agent. Taste-test to see if it needs more sweet date water. If it’s too wet, add more shredded coconut or oats. If it’s too dry add either date water, lemon juice or coconut oil.
Scoop one tablespoon at a time and roll into balls. Store in the fridge.
The lemon zest makes me feel like I’m taking a breath of fresh mountain air every time I pop one in my mouth. At least… that’s what I tell myself!
P.S. I had leftover oat pulp from making oat milk. I’m sure rolled oats will work just as well.