Pumpkin Rice Balls

Pumpkin Rice Balls

November 8, 2015

 

Due to a teacher training that covered over my usual lunch hours, I had to come up with a filling snack that could be eaten quickly and give me a real boost of energy without a blood sugar spike. And I can safely say these did the trick! They can be eaten warm or cold on their own, or with a salad for more of a meal. Inspired a little by Japanese onigiri, and a little by Italian Arancini these are easily adaptable to suit whatever herbs, spices or seasonings you have on hand. 

 

ingredients 
1.5 cups chopped pumpkin
1 cup brown rice
1 sheet nori toasted nori, crumbled
1/2 cup toasted sesame seeds
1/3 cup cashew cheese
1 tsp toasted sesame oil
1 tbsp tamari

method
Preheat oven to 180 degrees. Cook the rice as usual. Steam pumpkin in a bamboo steamer and mash. Toast sesame seeds in a dry frying pan until they start to pop. Combine all ingredients except the sesame seeds in a large bowl and mix to combine. Roll into balls of desired size. Roll in toasted sesame seeds. Place on a baking sheet and bake for 20 minutes. These are also delicious fried in coconut oil and flattened slightly like pancakes.

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