JASMINE RICE BALLS

1 cup raw Jasmine rice
2 cups boiling water
Salt
1 egg beaten
1 tablespoon oil
spices

FOR THE JASMINE RICE:
Preheat oven to 200 oC. Mix the rice, water and salt in oven dish, put lid on and bake for 20 min (or till water has evaporated). Let cool without stirring it.

FOR THE RICE BALLS:
Into the cooked Jasmine rice, mix in the egg, oil and spices. It’s really messy, but try and form balls with your hands – place on a plate and refrigerate. Heat your stew or soup, place the balls carefully on top – put lid on and steam for a few minutes.
Recipe and photo: Alma Pretorius

 

Date energy bites

Makes 7, depending on size

 

152 g soft dried dates, chopped fine

2 tablespoons room temperature water

 

In processor with metal blade, blitz the dates together with the water.  Form balls, put on plate and refrigerate for 30 minutes.  Keep in fridge/freezer or in closed container at room temperature.

Recipe and photo:  Alma Pretorius 

 

PRUNE CRUNCHIE BALLS

250 g prunes, pitted, soaked in hot water for 5 minutes, drained

3 tsp coconut (and extra to roll in)

1 tsp honey or sugar

100g wheat biscuits (or wheat free biscuits), crushed (I used provitas)

 

In your blender, mash the soaked and drained prunes.  Add the coconut, honey (sugar) and crushed wheat biscuits in processor.  Blend till fine.  Roll into balls, roll into coconut.  Keep in fridge!

 

Or you can press the mixture down in a greased square / rectangular pan / pie dish and sprinkle with coconut.  Refrigerate, cut into squares.  Keep in fridge. 

 

Recipe and photo:  Alma Pretorius

 

These taste like old-fashioned date crunchies … made with rice Krispies, butter and sugar.  But this version is just sooo much healthier and so easy!!