Ruth's Flax Seed Balls

From: BarnArch

On Aug 13, 2009

Brilliant. It does stick in your teeth but I don't mind as you keep eating for longer still. I used manuka honey, no sesame seeds or almonds but 3x the sunflower seeds as it was all I had. I did use carob and it was delicious. I'm eating it now - too impatient to put them in the fridge. These are going to be a favourite for a long time. I might try to make ginger flavoured ones as I loooovvvve ginger.

From: Miss Genevieve

On Jan 2, 2009

theese were yummy! i added a bit of peanut butter

From: kpbrady

On Jan 24, 2004

Wow! What a wonderful and nutritious treat! I have made these twice now for breakfast and the second time I used molasses rather than the maple syrup. The molasses is not only better for you, it adds some extra moisture which helped the balls stay together a little better. Thank you, Missy Wombat for a winner!

From: Roosie

On Oct 22, 2004

Ooooh, these are gooooood! I had a little trouble getting them to stick together, but I think this was my fault- I ground the seeds quite roughly (about the consistancy of coarse cornmeal) and I think they weren't quite floury enough to be very cohesive. I used honey and maple syrup. I added a Tbs of honey then just added a little of each until I got to a point where I could sort of get them to stick together a little. I was tempted to add some water or something, but I don't really know what would help. Mine weren't sticky enough to roll in coconut (again, I think due to the coarse grind). I used golden flax seeds, so mine were lovely brown balls. Next time I think I might give the carob a shot. Honey-sweet, lightly crunchy, rich but healthy-tasting at the same time. The fact that the flax are ground and mixed with other seeds helps with their mucilaginous tendancies (that is how they sort of get slimey). I plan to give these a shot with molasses as the sweetener/wet ingredient sometime too and perhaps with other seeds or nuts. Thanks for a nice sweet-tooth-satisfying yet healthful snack, Missy!