Ingredients
Dukkah
- 45 g sesame seeds
- 90 g raw almonds
- 20 g granulated garlic
- 25 g dessicated coconut
- 5 g cumin seeds whole
- 5 g coriander seeds whole
- 1 tsp ground sea salt
Almond Butter
- 300 g roasted almonds
- 1 tsp oil of choice
Quinoa Mixture
- 400 g white quinoa
- 200 g raw carrot - roughly chopped
- 80 g spring onion - long green stalks
- 2 tsp salt
Instructions
Dukkah
- Place sesame, almonds, garlic, coconut, cumin and coriander into mixer bowl. Cook 8 min/100°C or 212°F/speed 1/MC on.
- Add salt and pulse turbo until a fine crumb is achieved. Set aside.
Almond Butter
- Without washing bowl, add roasted almonds to mixer bowl, mill for 10 sec/speed 9/MC on. Scrape bowl down.
- Add oil and process for 1 min/speed 6/MC on or until smooth. Set aside.
Quinoa Mixture
- Without washing bowl, insert simmering basket and weigh in quinoa, rinse well under cold water.
- Weigh in 800 g or 28.2 oz water, put the simmering basket back into mixer bowl. Cook for 20 min/steaming temp/speed 4/MC on. Stir quinoa with a fork half way through cooking.
- When quinoa is soft, set aside in the fridge to cool completely. Discard water.
- Add spring onion and carrot to mixer bowl, chop for 5 sec/speed 5/MC on.
Assembly
- In a large bowl, add 30 g or 1 oz reserved dukkah, cooled quinoa, almond butter, chopped carrot and spring onion, 2 tsp of salt and combine well.
- Roll into roughly 20 large balls and coat in dukkah.
- Refrigerate for an hour minimum before serving.
Notes
For a nut free version, try using sunflower seeds instead of almonds.
Bellini Users
Use sharp blade for this recipe.
Dukkah
No changes are required.
Almond Butter
At step 2 keep processing until smooth.
Quinoa Mixture
At step 2 use ST temp and speed 3 if using an Intelli, use 120 degrees and speed 4 if using a Supercook.
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