Cranberry and Maple Syrup Energy Balls:

Ingredients for 16 energy balls:

140g pitted soft dates

150g cashew nuts (soak in water overnight if you have a weak food processor, or boil in water for 15 minutes)

4 tablespoons of dried cranberries

1 teaspoon of cocoa powder

2 teaspoons of maple syrup

1 teaspoon of water

Method:

  1. if you have a weak food processor soak the cashew nuts in water overnight or boil in water for 15 minutes to soften).

  2. In a food processor add the dates, cashew nuts, cocoa powder, maple syrup and water.

  3. blitz mixture until smooth.

  4. stir in cranberries until well mixed.

  5. divide into 16 lumps and roll into small balls.

  6. they are quite sticky so you might want to take a cocktail stick, if you don’t like licking your fingers.

  7. they will keep in the fridge for 5 days.

Globis:

Recipe adapted from the YouTube Channel Tasting History with Max Miller

Ingredients:

1 cup of vegan cream cheese

1 cup and 1 tablespoon of spelt flour

some spray olive oil

1/3 cup of maple syrup

white poppy seeds

Method:

Mix the cheese and flour in a large bowl and form it into balls about 1 inch across.

Spray with olive oil and place in the air fryer for about 10 minutes, turn and bake for another 10 minutes.

Dip Globi in maple syrup and sprinkle with white poppy seeds.



Here is a link to the original recipe:

https://youtu.be/mvURMFzcIqc?si=85maAZ9CwhN9rIzM

Spelt Salad

Ingredients, per person:

  • 1 cup cooked spelt grains

  • 1/2 cup roasted vegetables (e.g., carrots, parsnips, or zucchini)

  • 2 tbsp olive oil

  • Juice of half a lemon

  • 1 tsp chopped fresh dill or coriander

  • Salt and pepper to taste

  • Optional: Chopped nuts like almonds or walnuts for added texture

Instructions:

  1. Mix the cooked spelt with the roasted vegetables.

  2. Drizzle olive oil and lemon juice over the mixture.

  3. Sprinkle with fresh dill or coriander, salt, and pepper.

  4. Toss well and serve warm or at room temperature.

Roman Style Flatbread:

2 cups spelt flour

1 tsp salt

¾ cup of warm water

2 tbsp olive oil

fresh rosemary leaves

coarse sea salt

Method:

mix the flour and salt in large bowl

gradually add warm water and olive oil, stirring until a dough forms

knead for 5 to 7 minutes

roll out into a flat circle or oval, about ¼ inch thick

place on baking sheet

brush with olive oil and sprinkle with rosemary and coarse sea salt

bake in 200 fan for 10 to 12 minutes