Bliss balls, protein balls, we love them all, but many of these tasty morsels are filled with dried fruits like dates and other high salicylate ingredients such as coconut and cocoa making an unsuitable choice for our eczema sufferers following a low chemical program. So we have been playing around with different recipes such as the tasty carob protein balls you may have seen in the Healthy Skin Kitchen book, a carob white bean protein ball recipe here on the healthy skin kitchen, and now we have 2 more to add to the list. An oat and cashew ball and another nut free carob protein ball.
First up we have a simple, no fuss oat and cashew ball, for our low sal, low amine followers. This isn't suitable for our FID followers, but as soon as you can introduce cashews with no reactions, you can add this to the list of recipes you can now enjoy.
Oat and Cashew Balls
Oats are a good source of vitamin E, zinc, potassium, manganese and silica which is an essential mineral for strengthening connective tissue in the skin. The oat fibres (beta glucans) work to feed our intestinal bacteria, which helps to support and nourish the healthy bacteria in our large intestine. So not only are these a delicious snack, but they'll also give you healthy skin and a happy gut.
If you are celiac or sensitive to oats, quinoa flakes could be trialled for this recipe, we have not trialled this yet so let us know how it tastes.
If you can not tolerate cashew nuts, the below carob protein recipe will be more suitable for you.
Makes: about 15 balls
1 1/2 cups of rolled oat
1/2 cup of cashew butter (see our cashew butter recipe on the healthy skin kitchen to make smooth cashew butter).
1/3 cup of rice malt syrup (or maple syrup could be trialled, this may make the mixture a little wetter so adapt to suit).
1/2 peeled and grated pear - about 2 TBS
1 pinch of salt
1 teaspoon of real vanilla
Add the oats to a food processor and lightly pulse a couple of times. Add in the cashew butter, lightly pulse a couple of times, then add in the pear, syrup, salt and vanilla and again lightly pulse until mixture is combines and can be rolled into a ball. If it is too wet you can add some more oats or oat flour. taste and adjust with more sweetener or pear if needed.
Using a tablespoon, remove 1 scoop of mixture at a time and roll into a ball size of your choice then place onto a sheet of baking paper and continue until finished. Keep in an airtight container in the fridge.
Nut Free Carob Protein Balls
Moving on now to our chewy little nut free carob protein balls, to help hold these together we have used cocao butter, which is low in salicylates, but moderate to high in amines, so for those sensitive to amines, this might not be suitable or you will need to test your tolerance. Another oil can be trialled, however, will not hold the ingredients together as well as the cocoa butter will so the recipe may need to be adapted. If you are sensitive to amines, but can tolerate cashew nuts, cashew butter could be trialled to replace the oil.
Carob has been used for over 4,000 years for its various health benefits. Carob is naturally caffeine free and supplies calcium, magnesium, B2, B6 dietary fibre and more. Carob is a greatalternative to cocoa powder, which is very rich in amines, AND can be quite drying to those prone to dry skin.
If you are celiac of sensitive to oats, quinoa flakes could be trialled,
Makes: about 12 small balls
3/4 cup oats (we used quick oats for this recipe, however rolled oats will also work well).
1/2 cup of protein powder (we used half half of sprouted rice and pea protein)
1/4 cup of melted cocoa butter (use a double boiling method to melt the cocoa butter, so place a bowl with the cocoa butter over a pot of boiling water on the stove and allow to fully melt, measure out 1/4 cup for the recipe).
1/4 cup of brown rice syrup (or maple syrup)
2 tablespoons of roasted carob power
1 teaspoon of real vanilla (optional)
Pinch of good quality salt like Celtic sea salt
Optional but highly recommended for extra goodness. 1-2 teaspoons of your choice of omega 3's such as flaxseed oil, flaxseeds, hemp seed oil, hemp seeds, chia seeds.
Using the double boiling method, melt cocoa butter. while the cocoa butter is melting, lightly pulse together the oats, carob powder and protein powder a couple of times. Add in the melted cocoa butter, sweetener, salt, and any optional extras then blend until well combined. the cocoa butter will begin to firm especially in cold weather, and continue to harden in the fridge so be sure to begin rolling your balls soon after to avoid the mixture getting hard. If the mixture appears too crumbly or dry you can add a splash of water.
Roll into even sized balls, place on a sheet of baking paper to prevent sticking and store in the fridge to firm. Keep in an airtight container in the fridge or on the bench if the weather is cool and use within the week.