Savory (and just a little bit sweet) Miso Tahini Oat Balls
It’s been awhile since I brought you a recipe! I started Vegan MoFo off with a crop of recipes I’d been saving for a rainy day, but as the month wore on, I got a lot more excited about the mental nutrition I had going on (probably didn’t help that sickness made me lose my sense of taste for awhile there.) I’m feeling much much better today, and after like a million days of rest, and I woke up with one thing on my mind: food. Positive body image theory totally rules, but sometimes you just want to eat.
I have been obsessed with the flavor combo of miso and tahini for quite some time now, and believe it or not, this recipe is largely inspired by a salad dressing that is in the upcoming cookbook I worked on with my friend, Melissa.
While these oat balls baked, they filled my house with the most delectable smell. They are savory, hearty, a bit rich, and have a tiny touch of both sweet and spicyness to them. They are perfect for a pre-workout snack, or a few would be a sufficient breakfast on the go.
|Savory (and just a little bit sweet) Miso Tahini oat balls|| |
- 2 tablespoons apple cider vinegar
- 2 tablespoons tahini
- 2 tablespoons miso paste
- 2 tablespoons warm water
- 1.5 cups gluten free rolled oats
- 1 tablespoon coconut oil
- 3 tablespoons ground flaxseed mixed with 6 tablespoons warm water
- 4 chopped medjool dates (fresh)
- 1 tablespoon maple syrup
- ¼ cup hemp seeds
- ¼ cup chopped almonds
- ½ teaspoon cinnamon
- ⅛ teaspoon cayenne pepper
- Preheat oven to 350 degrees fahrenheit
- Blend apple cider vinegar, tahini, miso and warm water, to make an even and smooth paste
- Line a baking sheet with parchment paper
- Add all ingredients to a medium-sized mixing bowl. Mix well.
- Roll the mix into balls, just a little larger than a rounded tablespoon
- Bake for 15-20 minutes, until the bottom sides of the balls are browned, and your whole house starts to smell awesome. My little dudes were perfect after 19 minutes, exactly.
- Let cool before moving off of cookie sheet, so they don't fall apart